Whiskey

Whiskey is a spirit produced from the distillation of grain. Debate still rages about whether the Irish Celts or Scots were the first to produce the “water of life,” but the first written recording of whiskey’s creation dates to 15th century Scotland. Origin isn’t the only debate concerning whiskey. Spelling is contentious, too. When distilled in Scotland, Canada, and Japan, it is spelled whisky without the e, while whiskey distilled in Ireland and the United States is most often, but not always, spelled with the e. Technically, whiskey is a distilled spirit produced from a fermented grain mash, distilled to no more than 190 proof, and bottled at no less than 80 proof. All whiskey, with the exception of corn whiskey and “white” whiskey, must be aged for some period of time in oak containers. Whiskey is classified by country of origin (i.e. Canadian whisky) and may be further defined by the type of grain used (i.e. rye whiskey) or the way it is produced (i.e. single malt).

Top Whiskey Posts:

The Top 10 Whiskeys of 2018
The Top 10 Whiskeys of 2017
All About Dusties: 1970s vs. 2018 Bourbon Tasted Side by Side
Top 10 Bourbons Under $20
What Grains are Used to Make Whiskey (And Why?)
From Barrel To Bottle: How Wood Aging Impacts Whiskey

Review: Bardstown Bourbon Co. Distillery Reserve Cascadia Garryana Oak Barrel Finish

By Drew Beard | May 17, 2026 |

Bardstown Bourbon Co.’s Distillery Reserve Series knocked it out of the park last year with a trio of exceptional whiskeys as delicious as they were distinctive. The inaugural release, Cathedral French Oak, made our Top 20 Whiskeys of 2025 list, but they were honestly all in the running. And they’re not resting on their laurels…

Review: Garrison Brothers Bottled in Bond Bourbon (2026)

By Christopher Null | May 16, 2026 |

For the first time in basically forever, Texas whiskeymaker Garrison Brothers has dropped a bourbon without a clever name. Garrison Brothers Bottled in Bond tells you exactly what it is, without having to Google anything at all. This first bonded expression of Garrison Brothers comes 16 years after its inaugural bourbon release and lands as…

Review: Forward/Slash Quintessium Blend of Straight Bourbons

By Jacob Kiper | May 15, 2026 |

Forward/Slash Distillery and Blending House was founded by Tim Bradstreet and Michael Buffa, two longtime beverage industry veterans whose shared enthusiasm for American whiskey and blending eventually turned into a business partnership. Buffa is known throughout Central Florida as the founder of the Orlando Whiskey Society and Buffa Bittering Company. Bradstreet previously served as a…

Review: Hard Truth Rye, Bourbon, and Wheated Bourbon 7 Years Old

By Jacob Kiper | May 14, 2026 |

For all the attention paid to mashbills and barrel regimens, fermentation rarely takes center stage in American whiskey. The industry’s reliance on sour mash has long set the tone, particularly across the major distilleries of Kentucky and Tennessee. Against that backdrop, a smaller group of producers has worked to reintroduce sweet mash fermentation into the…

Review: King of Kentucky Small Batch Bourbon Batch #1

By Christopher Null | May 13, 2026 |

Upon its launch, King of Kentucky quickly attained unicorn status, with its annually releases single barrel bourbon spiraling ever higher in price as its age slowly ratcheted up. Now the brand is expanding, and not in the direction you would probably expect: the King of Kentucky Small Batch Collection will be a blend of bourbons,…

Review: John L. Sullivan Irish Whiskey (Updated 2026)

By Christopher Null | May 12, 2026 |

With Irish whiskey still on the rise, new brands are popping up left and right. Case in point is John L. Sullivan, produced by an outfit called Good Spirits Bottling. This small batch Irish, named after the last bare-knuckled boxing heavyweight world champion, is distinguished by being aged in “single use” Bourbon barrels. Now, most…

Review: Shortbarrel The Afterswarm II Rye Honey Cask Finish

By Jacob Kiper | May 11, 2026 |

American whiskey has spent more than a decade experimenting with finishing casks, and the pace hasn’t slowed. Distillers seem locked in a quiet contest to uncover the next captivating angle, whether that means breaking new ground or refining techniques that have already proven their worth. In May 2018, Nelson’s Greenbrier in Nashville introduced Belle Meade…

Review: Bruichladdich Port Charlotte 18 Years Old (Updated 2026)

By Christopher Null | May 10, 2026 |

Bruichladdich’s Port Charlotte brand hits a milestone with this latest release — at 18 years old it’s the oldest expression of Port Charlotte the distillery has ever released. It’s made with 100% Scottish barley but features a complicated barreling regimen, outlined below. Let’s give it a whirl. Update: In 2025 the whisky was reissued in…

Review: Bulleit Bourbon Mesquite Smoked Malt

By Christopher Null | May 10, 2026 |

The name may be a little confusing, but the new Bulleit Bourbon Mesquite Smoked Malt is not a single malt like Bulleit’s recent entree to the ASM category. Rather, it’s a bourbon, made with the addition of smoked malt in the mashbill. Specifically: 65% corn, 30% mesquite smoked malted barley, and 5% (unsmoked) malted barley.…

Review: Hard Truth Barrel Finish Reserve French Oak Bourbon (2026)

By Jacob Kiper | May 9, 2026 |

There’s an active conversation unfolding in American whiskey about what comes next. The bourbon boom had its run. Single barrels had their moment. The sourced whiskey era forced a round of self-reflection. Now producers are asking sharper questions about identity, and more often than not, the answers circle back to wood. Not just how it’s…