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Tasting notes, distillery deep dives, and the thinking behind the bottles.
Every year, quietly and without ceremony, some of the whisky you are waiting for disappears. It evaporates through the oak. It rises into the air of the warehouse. The distillers have a name for this. They call it the angel's share — and it shapes every bottle we sell.
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Few topics divide whisky drinkers faster than a small jug of water on the table. Here is what actually happens when you add a drop.
India produces some of the most exciting whisky in the world right now. This is what it tastes like when a sherry hogshead and a Goan climate find each other.
Four bottlings and counting. Here is why this understated Speyside distillery keeps earning its place in our range.
Peat is not the flavor. It is the source. Here is what that distinction means, and why two peated whiskies can taste completely different.
Almost every drop from this distillery disappears into Chivas blends. Our Kiddush Club Vol. 2 is a rare chance to taste it alone, at 23 years old.
Ten years ago, Israeli whisky did not exist. Today it earns scores that rival Scotland's finest. Here is how that happened.
We taste hundreds of samples a year and select a handful. These are the questions we ask every time before we say yes.
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