The tradition and flavors of Japanese whisky
The mistake most people make when approaching Japanese whisky is assuming its flavor profile is merely a refined echo of American bourbon traditions; they tend to overlook the profound influence of lo…
Kiln
Clay, glaze and fire — the slow chemistry that turns a painted grey line into permanent blue.
Whisky Styles
17 pieces, newest firstExploring tastes from regional American spirits
Regional American spirits express themselves through the precise interplay of grain mash bills and mandated maturation environments, with a single defining characteristic being the difference between …
What makes a great blended scotch whisky?
For determining what makes a great blended scotch whisky, I would argue that focusing on maturation complexity and cask selection yields far more actionable insights than merely analyzing mash bill pr…
Exploring robust profiles of American whiskey
When sipping a robust, spice-forward American whiskey that tastes distinctly of baking spices and sweet oak, you are likely enjoying the result of careful adherence to mash bill specifications. This c…
Discovering the elegance of Japanese whiskeys
When you first sample a single-malt Japanese whisky like Yamazaki or Hakushu, you are not just tasting wood and grain; you are encountering an aesthetic precision that treats the spirit as if it were …
A guide to classic American-style whiskies
“What’s the difference between whiskey and bourbon?” This question, posed by nearly every newcomer to the category, is fundamentally flawed because while technically related, the terms describe differ…
Exploring the profile of premium wheated whiskeys
Many newcomers, especially those approaching wheated whiskeys for the first time, mistakenly believe that because they are made from wheat and thus taste softer, they cannot possess the structural com…