VOLUME 2 NUMBER 1, WINTER 2020

Editor-in-Chief Fred Minnick travels to Portugal to uncover the mysteries of cork, which is shorn from trees like fleece from sheep before becoming the stopper for your bourbon bottle; the craft distilling movement drives the comeback of the modest pot still; everything you ever wanted to know about Irish whiskey, a category growing even faster than bourbon; Andrea Wilson, Michter's master of maturation, might know more about what happens inside the barrel than anyone else in the business

VOLUME 2 NUMBER 2, SPRING 2020

Editor-in-Chief Fred Minnick spends time with Jackie Zykan, Old Forester’s uncompromising master taster; Lew Bryson digs into peat; the craft distilling movement has helped to bring back the farmer-distiller; the long history of Port, a fortified wine that bound England and Portugal together for centuries; pairing bourbon with food; hosting a muddling party.

VOLUME 2 NUMBER 4, FALL 2020

In this issue, Managing Editor Carla Carlton tells you everything you wanted to know about bitters, including how you can use them to brighten your cocktails. We visit with historian Andrea Meriwether, who is creating a new future for distilling's overlooked past. Steve Coomes explores the growing connection between bourbon brands and charities and how it is benefiting both. And Susan Reigler explains why the buildings and trees near many distilleries are covered with what looks like soot.