Bourbon’s spicier sister can now be found in every liquor store and at every bar. Here’s how to use it to your advantage in something besides a Sazerac or Manhattan.

The new On The Rocks release blends Jim Beam Bourbon with lemon and an unexpected splash of orange cordial—bringing bar-level ...

Maple syrup adds texture, depth, and structure that sugar can’t. Bartenders and whiskey makers explain how to balance it, what to pair it with, and the mistakes to avoid.

Among those who don’t know it well, Scotch whisky has an intimidating reputation. Five distinct regions. Hundreds of ...

Is there a right way to drink this century-old Scotch that was designed to break all the rules? Discover why Cutty Sark's ...

Whether you crave rare bottles or perfectly balanced cocktails, Vegas delivers. These whiskey-forward bars offer memorable pours beyond the casino floor.

Dylan Ettinger is a Los Angeles-based writer specializing in spirits, cocktails, and coffee with hands-on experience visiting distilleries and bars across the US, Europe, Mexico, and the Caribbean.

After earning a spot in the Michelin Guide, the Three Chimneys at Talisker restaurant is leading the rise of the gastro-distillery on the Isle ...

I came to skin-contact wine the way a lot of red-wine and whiskey drinkers do: sideways, a little suspicious and half-convinced it wasn’t my thing. I like tannin you can feel in your jaw and ...

French oak is commonly used to mature Cognac and wine, but it is also used to finish American whiskey to bring particular aromas and notes of baking spice to the palate. As per usual, BCS has compiled ...