By Richard Thomas Despite the growing, dark clouds of a probable sales slump and market correction for whiskey generally, newcomers are still entering the game–and there is still room for them. For folks with a nose for a quality whiskey, an eye on the market and a good sense for business, there will always be …
We continue The Whiskey Reviewer‘s tradition of offering the staff’s Top Picks for the previous year, announced every year in early January. This is our informal version of an awards show in print, with an infamous on informal. We do not convene a panel, because that is too much of a bother! Instead, each member …
By Richard Thomas When it comes to good drink and fine food, living in Kentucky offers a bounty so good that it often surprises those not acquainted with the Commonwealth. The presence of the bourbon industry obviously covers the first part of that pairing, but also serves as the wellspring for the latter. Whiskey and …
By Richard Thomas Having spent a good deal of time asking people with what bottle they were first introduced to whiskey, I have only heard a rye whiskey mentioned once. Various bourbons, Scotch and Irish whiskies have been cited dozens upon dozens of times, and even Canadian whiskies appear in the recollections of Boomers, but …
By Richard Thomas At the end of 2020 and in the midst of the Pandemic, the US Alcohol and Tobacco Tax and Trade Bureau (TTB) announced that they would alter regulations allowing for the sale of spirits in 700ml bottles in the United States. For decades prior, the US had a singular requirement for the …
By Kurt Maitland The Rosewood Hotel Group has some of the most luxurious hotels in the world in its portfolio. Andy Loudon has only recently become the new Director of Bars at the Rosewood London and as a fan of the Scarfes Bar (for you Pink Floyd fans, this bar is named after and adorned …
By Richard Thomas When Wes Henderson teamed up with his father Lincoln, a veteran of Brown-Forman whiskey-making and Hall of Famer, to found Angel’s Envy, the father-and-son team did more than establish another sourced whiskey brand. Their company was built around the concept of secondary maturation, more popularly known as finishing, which was still a …
By Richard Thomas A shift of tectonic proportions has taken place in American Whiskey these last couple of years, but to judge from the trade headlines one would assume that nothing had actually happened. Since long before I started writing about whiskey, there have been three stable-as-granite facts about the whiskey business: 1) Johnnie Walker …
By Richard Thomas When I first started writing professionally about whiskey, Tennessee had just four distilleries making whiskey that wasn’t classed legal moonshine and it didn’t have a whiskey trail. Now it does have an official trail with over two dozen distilleries listed. Yet despite the growth, the fixtures remain the same: some 60 miles …
By Kurt Maitland Continuing from Part 1. Kurt Maitland: So about American single malt. I’ve read and heard that you’ll be doing more releases. Josh, as you and Jason will be the boots on the ground for American single malt, could you enlighten me as to what you are thinking of doing in that space? …
