The Bourbon Shortage Was Never Real, And Here Is Why By Richard Thomas Just a few years ago, the word in bourbon circles was you’d better horde the good stuff now, because we were in the midst of a bourbon shortage. A scenario where increased demand would drain even the gigantic lake of bourbon sitting in Kentucky rickhouses was postulated ...

By Richard Thomas Before covid-19 slapped whiskey club meetings, distillery tours, certification courses and brand-hosting tastings closed, bourbon education was there for anyone who wanted it. Throw in the many books that have been written on the subject, and there is no reason why any enthusiast shouldn’t have a firm and accurate grasp of at least the basics of what ...

Telling The Tales Of The Largest Heists Of Whisk(e)y In World History By Richard Thomas Whether you spell it with or without the “e,” whiskey has always attracted criminals. Sometimes they are evading taxation and sometimes Prohibition laws, but sometimes Scotch and bourbon attract just plain thieves as well. That shouldn’t be surprising: whiskey is known for its pricey bottlings ...

By Richard Thomas Annual limited edition releases have become very much a thing in recent years: any whiskey brand worth who has the resources to release something even remotely special on a sustained basis has one, and for good reason. Making something an annual limited edition means it can command a high price tag, although it might not get automatic ...

By Richard Thomas World whisk(e)y has three fundamental production models. The first and most familiar to the global audience is the Irish-Scots model, based making malt whiskies with pot stills and grain whiskies with column stills. These whiskies are usually, but not exclusively aged in used barrels. This is the method adopted and then adapted by the Japanese, so three ...