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The Journal
62 articles
Michigan grows a few things better than almost anywhere else in the country, and several of them make surprisingly good whiskey pairings.
Whiskey starts with grain, and Michigan has a real claim to this story that most shoppers never hear about.
Detroit's whiskey identity is older than any current distillery in the city, and the history behind it is more dramatic than most people realize.
Michigan's craft whiskey scene looks like a recent trend, but the real story goes back much further, and one specific law is responsible for most of...
Flavor gets most of the attention, but how a whiskey actually feels in your mouth matters just as much to the overall experience.
Not necessarily. Finish length gets treated as an automatic quality marker, and that's not quite right.
Oak brings more to whiskey than the vanilla and caramel most people already associate with barrel aging.
No fruit ever goes into whiskey, yet dried apricot, raisin, and citrus notes show up constantly. Here's where they actually come from.
Spice in whiskey isn't one thing. It comes from two different places, and once you know the difference, it's much easier to describe what you're tasting.
Sweetness in whiskey isn't one single thing, and once you know where each version comes from, they're easy to tell apart.
Most people sniff a glass of whiskey the same way they'd smell a candle, and it's not the most effective approach.
Bourbon has to age in new, charred oak, but the law doesn't specify which kind. Almost every distillery ends up making the same choice anyway.
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