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The Journal
62 articles
A good bottle can lose a lot of its quality to bad storage, and the fix is usually simple.
Collecting whiskey doesn't need to start with anything rare or expensive. A few smart early choices matter more than the first bottle you buy.
Picking up a bottle from a small, local distillery does more good than most shoppers realize.
Barrel and grain get all the attention, but fermentation shapes a whiskey's flavor before either of those ever comes into play.
Not every bottle from a young distillery was actually distilled there, and that's not necessarily a problem, as long as it's disclosed honestly.
These two words get used like they're opposite ends of a quality scale, but the real difference is about philosophy, not which one is better.
Most whiskey comes from the same four grains: corn, rye, wheat, and malted barley. A growing number of craft distillers are reaching for something else entirely.
Bourbon has to start in new charred oak, but a lot of interesting whiskey doesn't stop there.
Craft whiskey feels like it's been around forever, but the industry behind it is barely two decades old.
Bourbon isn't usually the first thing people associate with Michigan, but there's a real case for why it belongs here.
Whiskey is mostly water, even at high proof, and Michigan happens to be one of the most water-rich states in the country.
Bigger than most people assume, even people who live here.
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