Distilled from a mashbill of 99% corn and 1% malted barley, the whiskey spent more than 17 years in used cooperage before a brief secondary maturation in an ex-bourbon barrel.

Relying on sensory evaluation instead of calendar deadlines, Michter’s releases its 10-year bourbon only when barrels meet its standards — a practice that has defined its consistency since 1997.

CLEVELAND, Ohio – We sipped five incredibly different beers from four breweries for our review in March. A Croatian-style lager, a pair of India Pale Ales from a well-regarded brewery and a couple of ...