The Whiskey Reviewer A World of Whiskey, Poured Every Weekday

By Richard Thomas Rating: B+ Ever since distillery construction exploded in America, I have been awaiting the rise of independent blenders who truly mirrored the work of negociants in the Scotch Whisky trade. Then the American craft spirits movement began moving into the vacuum of American Malt Whiskey, the one place that none of the big distillers or Kentucky and ...

By Richard Thomas Rating: B+ I’m a wood nerd. This extends well beyond whiskey: I like trees, wood floors, wood furniture, wood burning, etc. In terms of whiskey, I’ve become keenly interested in the properties of different species of oak and their regional growing patterns. This explains why I pay the keenest attention to what Seattle’s Westland Distillery does with ...

By Richard Thomas Rating: A- Whenever a wholly new whiskey comes out and is established as a good one, I think the first question to follow should be “what will it be like at full proof/cask strength?” If it’s an American Whiskey and you aren’t asking that question, well, feel ashamed and check in your enthusiast credentials; you are officially ...

The producers of Ben Milam Whiskey introduce Milam & Greene Whiskey, the new flagship brand of premium whiskies that embrace American whiskey making traditions and reflect the Texas terroir. The whiskies initially include Milam & Greene Triple Cask Straight Bourbon Whiskey, a blend of Straight Bourbon whiskey including the distillery’s first grain-to-glass spirit, and Milam & Greene Straight Rye Whiskey ...

By James Rolands The art of accompanying meals with the right drink does not only refer to the world of wine. Mixed whiskies and malt whiskies go very well with cheese such as brie, pork chops or any intense red meat. Wine and food lovers look down on those who prefer to combine their meals with a glass of whiskey. ...