Yes, Japanese whisky is rare and expensive these days. But there are actually bottles that are attainable. I wrote about some of these and some unicorn bottles for Esquire.
The 14 Best Japanese Whisky Bottles to Drink Right Now
The 10 Best Rye Whiskey Brands to Drink Right Now
There is so much good rye whiskey to drink nowadays, it’s hard to cover it all. But here are ten brands and bottles worth checking out now – my latest for Esquire.
Bushmills Releases Ultra-Rare Irish Single Malt Just in Time for the Holidays
I wrote about the new Bushmills 28YO Single Malt Cognac Cask Finish for Departures, an exceptional aged Irish whiskey that is worth trying (if you can find and/or afford a bottle). Read all about it here.
Dominique Ansel and Glenmorangie Team Up for a New Take on Cocktails and Pastries
I got to chat with Chef Dominique Ansel about working with Glenmorangie on the new whisky, A Tale of Cake, and the similarities between pastry and whisky. Read my Departures story here.
The 15 Best New Bourbons You Should Be Drinking Right Now
It’s National Bourbon Heritage Month, so here are 15 reasons to drink some bourbon all fall… winter… spring… summer long. Read my latest for Robb Report here.
As We All Turn to ‘Comfort’ Booze, Craft Distilleries Are Fighting for Survival
I’ve been working on this story for Esquire for a few months, and happy to say it finally is live now. How is the pandemic affecting the craft distilling industry? It’s not good, read all about it here.
Why Baked Beans are the Best Beans
I love baked beans, so I’m very pleased that I got to write about them for The Manual.
7 Craft Beers That Are Great for Summer
I talked with some beer experts for their take on what craft beer to drink this summer for Liquor.com – read here.
12 Smoky Whiskeys to Savor All Summer Long
I wrote this roundup a few years ago for Esquire, and just updated it with some new bottles. Read my smoky whiskey roundup here.
The Experts Weigh in on How to Make the Perfect Negroni
I wrote a little thing about the Negroni, including some history and recipes from a few experts, for Departures – read here.
