September 9, 2013 America is in the midst of a rye whiskey renaissance. Lovers of the spirit say it's spicier, edgier and less sweet than bourbons. But when scientists look at the flavor signatures of American whiskeys, what matters the most isn't always the grain in the bottle.
September 5, 2013 Japanese whiskey-makers are protective of their product and want the prized spirit to be consumed a certain way. In Japan, that means serving it with particular foods and diluting it with pure water.
May 3, 2013 With bourbon sales growing fast, small distillers are looking for ways to get their product to market faster. One Cleveland company has come up with a way to shrink the aging process from years to just days, while also cashing in on the craze for all things local.
February 19, 2013 When you think whisky from the U.K., you think Scotch. But a group of entrepreneurs is trying to restart England's long-dormant whisky business — and prove their version of the quaff can be jolly good, too. English whisky is headed stateside in April.