The Whiskey Reviewer A World of Whiskey, Poured Every Weekday

By Richard Thomas Sixty bucks is a pretty useful price divisor for Americans, because for a couple of decades it was been the standard “Fast Cash” amount used by most ATMs. When applied to bourbon, $60 seems to be a widely agreed upon ceiling for what most enthusiasts are willing to pay for a “go-to” bottle. If it’s more expensive ...

By Richard Thomas Thanksgiving has come and gone, but the Holidays are around the corner now. What is more, wintertime is the season when you want big time sweets to go with hot tea. One idea I had some years back was to take orange cake into “Cooking With Whiskey” territory. This recipe modifies a generic orange cake recipe by ...

By Richard Thomas One of the slew of accessory products that came out as a result of the Bourbon Boom were home-aging kits. Many of these were nothing more than oak sticks, with variations adding textured surfaces, charring or toasting. There have also been miniature barrels and, strangest of all, twirling whiskey sticks. The usual advised method for using the ...

With less than a month until the inaugural Bourbon & Beyond Festival, Danny Wimmer Presents is excited to announce the official schedule of music performances, experiences and additional events, workshops, tastings and partners that has been added to the exceptional line up that is making this festival unlike any other. Taking place for the first time on Saturday, September 23 and Sunday, September 24 in Louisville, Kentucky, Bourbon & Beyond is ...

By Richard Thomas Late last month, our Cooking With Whiskey beat brought a feature on the virtues of using bourbon as an ingredient for cooking out on the 4th of July, along with some suggestions on how to do it from our inventory of recipe plus a pair of well-known barbecue chefs. There is still plenty of summer left, though, ...