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American Whiskey

In SAVEUR Issue #141, Rebecca Barry revels in the current state of American Whiskey. Whether your taste runs to ryes, bourbons, moonshines, single malts, or blendeds, there might never have been a moment greater than this one for the spirit. As Barry writes in Whiskey Rebellion, "Take 300 years of U.S. whiskey-making history and add the creativity of new, small distillers. Mix in the locavore movement, which has instigated a return to traditional technologies and recipes and a desire to create spirits with a regional character; garnish with a revival of specialty cocktails, and cheers: American whiskey has never tasted so good." See the special feature »
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