In what could only qualify as a major victory for bourbon drinkers, Diageo has announced plans to re-start production at the famed Stitzel-Weller distillery in Kentucky. John Hansell announced via the Whisky Advocate blog on Sunday that plans have been underway for a bit, but a formal announcement wasn’t made until this past weekend. For those unfamiliar with the history of the distillery, scholar and gentleman Chuck Cowdery gives a brief overview and the ramifications of such an announcement, and Sour Mash Manifesto has a more in-depth look at the distillery history. [Whisky Advocate]

Michelin 3-Star chef Daniel Boulud has announced he will be collaborating with The Dalmore to create his own special line of single malts. The blends will be available exclusively at his restaurants starting later this spring, starting with his eponymous Daniel restaurant and Café Boulud. [Eater]

The Sunday edition of the Washington Post featured an excellent long form article on the momentum and comeback of gin in England and beyond, with an excellent survey of some recent brands hitting the market. [Washington Post]

Also in the Sunday news edition, USA Today takes on the question of what constitutes a craft beer, and can the big guys make just as good a bottle as the microbreweries? [USA Today]

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