Author: Nick Leghorn

There’s a couple new faces at the local liquor store. Not literally — everyone is in a mask these days, which is a good thing — but there are definitely

Texans love their BBQ as fiercely as New Yorkers love their bagels. Part of the reason behind that love of BBQ is the use of local wood to smoke the

Texas whiskey is all about pushing the boundaries of whiskey production and trying new ideas. But what makes that experimentation is possible is the long and storied tradition of distillers

Kentucky has been home to a number of famous distilleries over the years and, while American whiskey may not have originated there, some of the best bourbon ever produced has

While the solera aging process itself has been around for a couple centuries now, it seems like some of the more prominent whiskey production companies are starting to rely on

Some of the current highest rated (and highest-priced) bourbons in the world use wheat as a significant portion of their grain recipe, but this isn’t necessarily a common practice among

I’ve been drinking a lot of really good whiskey lately… which unfortunately means I’m overdue for another bottom shelf whiskey selection. Over my years reviewing whiskey, I’ve found some suprisingly

Bourbon whiskey seems to be the 800 pound gorilla in the market, taking up a significant portion of the whiskey sales and shelf space out there. Companies wanting to make

Sazerac is a company that, somehow, manages to produce both my favorite and least favorite peanut butter whiskeys. This looks like their third bite at that apple, and given the

Jack Daniel’s is famous worldwide with its black label edition, aka the version the majority of us are familiar with. Sure, there are some other flavored editions that have come

Over the last few years, the Old Forester brand has been releasing a number of whiskey expressions dubbed the “Whiskey Row” — releases which are intended to showcase the history