Sep 9, 2013 — America is in the midst of a rye whiskey renaissance. Lovers of the spirit say it's spicier, edgier and less sweet than bourbons. But when scientists look at the flavor signatures of American whiskeys, what matters the most isn't always the grain in the bottle.
May 3, 2013 — With bourbon sales growing fast, small distillers are looking for ways to get their product to market faster. One Cleveland company has come up with a way to shrink the aging process from years to just days, while also cashing in on the craze for all things local.
Feb 11, 2013 — The distillery says it must lower its bourbon's alcohol content to meet demand. The company says consumers won't notice the change, but in bourbon country, Maker's Mark fans aren't too happy about the plan.
Dec 26, 2012 — Rye was all but pushed off the market by sweeter, corn-based bourbon after Prohibition, but it might be coming back, no illegal still required. Bartenders from coast to coast seem to prefer its intense flavor for their cocktail creations.
Aug 25, 2012 — Finding a good-sized, inexpensive barrel, previously used to age bourbon, is not so easy, as a hot sauce maker on the hunt found out. But they can be found, and when they are, these barrels experience a remarkable afterlife.