By Richard Thomas Whiskey and barbecue often seem to be made for each other, something already well understood here at The Whiskey Reviewer. Yet even among enthusiasts of both Southern staples, just how close the relationship can be is sometimes missed, but not by urban barbecue pioneer Adam Perry Lang. “Whiskey is liquid barbecue,” says Lang. “The elements you’ll find ...

By Richard Thomas Bourbon’s sweet character and vanilla notes make a natural companion for the pumpkin spices of cinnamon, nutmeg and ginger, and I’ve already explored bourbon pumpkin pie for this web magazine. Another way to go is bourbon pumpkin bread, although if we were being honest about pumpkin bread it would be better to call it “pumpkin cake.” All ...

Dublin’s Top 5 Whiskey Watering Holes By Richard Thomas As has been the case in Kentucky and Scotland, Ireland has seen a surge of interest in whiskey tourism that has gone hand in hand with the rise in sales for Irish whiskey. The Irish capital of Dublin already offers its whiskey-interested visitors a handful of attractions, such as the Irish ...

By Richard Thomas Rating: B- Although aging beer in old whiskey barrels caught on in the United States at least a decade ago, the idea has been slow to make its way elsewhere. Indeed, over in Scotland they were aging whisky in beer barrels before they were aging beer in whisky barrels, but that is starting to change now. One such ...

By Richard Thomas A glazed ham is a feature of many feasts and special occasions, and one way to give your store-bought ham a homemade twist is to sauce it up with maple syrup and bourbon whiskey. Ingredients One 7 to 9 lbs (3 to 4 kg) smoked ham1/2 cup of maple syrup 1/2 cup of brown sugar 1/2 cup ...