By Richard Thomas Vermont is a little state. Only Wyoming has fewer people in it, and in geographic size it is typical of the small states of New England. Yet that little place is renowned for its natural splendor, and that combined with an iconoclastic streak have given rise to Vermont having a reputation for craftiness in many things. Charming ...

By Richard Thomas Part of the Bourbon Boom is the way in which the rise of Kentucky’s Native Spirit has tugged the other major categories of American whiskey on its coattails. Once upon a time, rye whiskey was a sleepy thing, known to most because of Don McLean’s song “American Pie.” Wheat whiskey and American malt whiskey had all but ...

By Elizabeth Emmons Micro-barrels that allow for small experiments in home whiskey aging have been around for a while now, but, for the most part, those who wanted to try their hands at home blending could only improvise and do it themselves. Thanks to a micro-distillery in Florida, however, that is no longer the case. Timber Creek Distillery, the producers ...

By Richard Thomas Rating: B- Just because you have an urban distillery doesn’t mean you can’t have a locovore’s, DIYer’s attitude towards running a micro-distillery. Breuckelen Distilling, located (no points for guessing) in Brookyn, New York is an example. They use New York State-grown grains, mill the grain themselves, and distill and age in-house. In case you were wondering, “Breuckelen” ...

In The Midst Of The Bourbon Boom And The Rye Revival, All Eyes Are On American Malts As “The Next Big Thing.” What Happened To Wheat Whiskey? By Richard Thomas When Heaven Hill introduced Bernheim Original Wheat Whiskey in 2005, I first took note of it during a visit to My Old Kentucky Home, and the novelty immediately caught my ...