Peated scotch is whisky made from barley dried over a peat fire, and that smoke is what you taste. Here is how smoky each style gets, and where to start.
A single malt is malted barley from one distillery. A blend combines whisky from several. Neither is automatically better, and here is how to tell which to buy.
All Scotch is whisky, but only whisky made in Scotland can be called Scotch. Here is what the spelling tells you, why Scotch tastes drier, and what each region does.
You are paying for a hand-painted ceramic decanter and a slow-made agave tequila. What Clase Azul costs, how Plata, Reposado and Anejo differ, and which to buy.
Every bourbon is a whiskey, but most whiskey is not bourbon. The rules that define bourbon, how it differs from Scotch, rye and Irish, and which to buy first.
Everclear is sold at 190 proof (95% alcohol) and 151 proof (75.5%), well over twice the strength of vodka. What it is really for, and how to dilute it safely.
A bottle of tequila runs about $30 for a solid 100% agave blanco to over $200 for extra anejo. Price tiers, what aging costs, and where the real value sits.
Arak turns milky white when you add water, and there is a right order to pour it. A guide to what arak actually is, how it differs from ouzo and raki, how to serve it properly, and where to start.
London Dry gin is a strict, juniper-forward style with no sweetness added after distilling, made anywhere in the world. Here is what it is and how it tastes.
Dry gin means no added sweetness, and London Dry is the strictest version. Learn the difference between dry, London Dry, and Old Tom gin, with bottles to try.
