Whisky Advocate

Whisky makers have long used wine casks and other spirits barrels to mature their own products. Drinks merchants in the old days in Scotland and Ireland had plenty of empty port, sherry, and other casks lying around the warehouse, and filled them with whisky rather than buy new barrels. Lo and behold, it was discovered that such barrels imparted new dimensions to a whisky’s flavor. Sometimes they were used for the entire maturation period, and in other cases for shorter “finishing” periods. In the modern whisky world, the art of finishing whisky has become a global phenomenon. Sherry, port, red wine, white wine, rum, cognac and other spirits casks today are joined by exotic woods such as mizunara, amburana, chestnut, and cherry. These myriad options have unlocked an entire universe of…

With its stunning combination of coastline and mountains, hiking trails and world-class ski slopes, all just a three hour drive from Seattle, Vancouver’s reputation as an outdoor adventurer’s paradise is well-merited. But there is another side to Canada’s third-most populated city, less wellknown but every bit as exciting to the right sort of aficionado. Vancouver is a drinks destination offering everything a curious imbiber would desire. It’s the birthplace of craft brewing in Canada, was a cider mecca long before cider was cool, is located adjacent to the second-largest wine region in the country, and perhaps most importantly, has become a hub of craft distilling and creative mixology. Vancouver has it all, and it all lies within a relatively tight, easily traversed urban core. Day One Among the grandest and most storied hotels in…

As we take off the heavy layers of clothing in the transition from winter to spring, many people also swap strong, whisky-heavy drinks for lighter ones you can sip all day. Hard seltzers and clear spirit-based Highballs aren’t your only options, though. Whisky cocktails can also be low in alcohol by volume (ABV)—and still be satisfyingly complex. The trick is to use whisky as an accent, rather than a base. “With lower-ABV cocktails, you have even more room to play with different ingredients you wouldn’t normally use,” says Sophie Snyder, corporate beverage director for Whiskey Neat in Fort Lauderdale. Think vermouth, sherry, fortified wine, amari, liqueurs, and aperitifs. Add about half the whisky you typically would use, and top it off with refreshing bubbles, like club soda, ginger beer, or sparkling…

Growing up, a toffee was always a welcome treat. Twists of waxy or shiny colored paper were pinched between forefingers and thumbs and pulled apart until the glossy, golden cube was revealed. Deftly popped into the mouth with sticky fingers, they were sucked until they dissolved. Then came trays of English toffee, coated in chocolate and sprinkled with chopped nuts, a slab cracked by a hammer into long, angular shards. Later still, those familiar flavors returned to me, this time in whisky. Sweet aromas leapt from the glass, a rich creaminess bathed the palate, and the finish lingered with burnt sugar notes. Toffee flavors registered sweetness beyond honey, maple syrup, and caramel, pushing deeper into butterscotch, but falling short of those farthest reaches of sweetness, molasses and treacle. Whenever you see…

If it seems like Korean food restaurants are more abundant than ever, it’s not your imagination. According to The Food Institute, western interest in Korean fare shot up 90% in the 12 months preceding January 2022, and the number of Korean restaurants located outside of Korea has risen proportionally, growing to roughly 7,000 in the U.S. alone, according to marketing research firm IbisWorld. This burgeoning popularity comes as the direct result of an orchestrated, multiyear strategy developed by South Korea’s Ministry for Food, Agriculture, Forestry and Fisheries. First announced in 2008, according to a 2022 article by Ligaya Mishan in “T” magazine, the mission was to elevate “Korean food to the highest ranks of the world’s favorite cuisines” via massive growth in the number of overseas Korean restaurants—ultimately more than tripling…

The days of Prohibition may be far behind us, but the allure of the speakeasy lives on. Since these clandestine watering holes tend to be hidden behind unmarked doors or tucked away within another establishment, just being inside a speakeasy means you’re “in the know,” adding a level of intrigue. The speakeasies listed here all boast excellent whisky selections, and a couple are even located in the same buildings where real speakeasies existed in the 1920s, so you can truly be transported back through history as you sip your favorite—thankfully completely legal—dram or Prohibition-era cocktail. Apothecary 330 Fort Lauderdale This spot can be found inside Pizzacraft Artisan Pizzeria, behind a sliding door next to the kitchen. Away from the bustle of the pizzeria, the cozy bar harkens back to the 1920s with…