whiskey hub Archives

It’s been 10 years since craft whiskey boomed. We blind-tasted 60 bottles from coast to coast to find out how far it's come.

Rotem Ben Shitrit has been collecting minis since he was 12 years old.

Remember when whiskey stones, an unnecessary answer to a non-existing problem, tried to unseat ice?

The owner of Tokyo’s Rock Fish has spent more than 30 years perfecting his idiosyncratic, iceless highball.

Among collectors, the idiosyncratic brand has become the only modern whiskey to transcend the status of Pappy van Winkle.

How a flop from the ’70s has inspired a whole new category of whiskey.

How Grand Old Parr, a little-known Speyside Scotch, became a South American obsession.

In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Chris McMillian tackles the iconic Mint Julep.

We asked 11 of America’s best bartenders to submit their finest recipe for the Irish Coffee—then blind-tasted them all to find the best of the best.

Rarer than “dusties,” vintage bottlings of water from the likes of Weller and Old Fitzgerald are fetching upwards of $150 on the secondary market.

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