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The Journal
13 articles
The real differences between low-proof and high-proof bourbon, and when each one actually makes sense to reach for.
What makes a bourbon "high-rye," how it differs from a standard or wheated mash bill, and what that extra spice does to the finished whiskey.
A look back at Maria's Whiskey Club's Blue Note Juke Joint Bourbon pick, released with a custom Detroit-themed "Beast of the East" sticker.
What makes a bourbon "wheated," why it tastes softer and sweeter than rye-forward bourbons, and what to expect from a wheated pour.
A simple five-step approach to tasting whiskey with intention: look, swirl, nose, sip, and savor.
An introduction to how wood, char, and time work together to give whiskey its color and flavor, the foundation for everything else in barrel science.
A look back at Maria's Whiskey Club's Bardstown Rye, finished in toasted cherry wood and oak, picked in person at The Bardstown Bourbon Company.
Why bourbon's 51% corn minimum exists, how corn content drives sweetness, and where Michigan's own corn crop fits into the bigger picture.
Why proof is more than a strength rating, and how it shapes the balance between intensity and approachability in every whiskey.
A look back at Maria's Whiskey Club's first pick from The Bardstown Bourbon Company: a 6-year, barrel-proof bourbon with a high-rye mash bill.
How the ratio of corn, rye, wheat, and barley in a mash bill shapes whether a whiskey tastes sweet, spicy, soft, or nutty.
The legal rules that define bourbon, and the common myths about Kentucky, age, and color that don't hold up once you know them.
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