It’s time for another post on those entry level classics I drank in the past before starting blogging. A few months ago we had a Dalwhinnie event at our local whisky club, going over the full official line up of the distillery, giving me a perfect opportunity to check out again the Dalwhinnie 15 Year Old after not tasting it for a while. But this time I’m going to spar it with a review of its younger sibling, the 2015 NAS variant Dalwhinnie Winter’s Gold.

Dalwhinnie resides on the spot between the western highlands and Speyside regions. if you drive from...

Few cocktails are more refreshing on a hot day than a classic Mint Julep. This variation swaps agave nectar for sugar and makes a perfect pairing for...

Few whiskey cocktails are simpler than this, a combination of bourbon, ginger beer or ale, and a little lime juice. It goes well with any rich and fatty food, including...

This classic whiskey cocktail, made with just sugar, citrus, and bourbon, is a perfect match for the richness of a...

Inspired by his love of bourbon...

Put down that beer! Too often our favorite spirit gets cast aside in favor of a cold brew or a white wine when the heat is on. But bourbon, our great American whiskey, is also one of the most versatile spirits at the table, according to celebrity chef, author, restaurateur, and whiskey lover Edward Lee .

Lee has created a summer menu that pairs perfectly with our love of bourbon. At his standout restaurants in Louisville, Ky. ( MilkWood , 610 Magnolia , The Wine Studio , Whiskey Dry ) and the Washington, D.C. area ( Succotash ), Lee gets...

As any good bartender knows, the ice you use for cocktails should never be an afterthought. Ice not only chills your drink, it dilutes the alcohol, and using low-quality water or the wrong size cubes can ruin an otherwise carefully crafted cocktail.

But H2O isn’t the only way to go. You can create boozy ice balls to keep your cocktail cold without diluting it as much—plus you get to enjoy two drinks in one.

“Adding spiked ice cubes to cocktails lends additional alcohol and flavor to the base of the beverage,” explains Allen Lancaster, cocktail artisan at The Bar at...

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This Saturday, Whisky Advocate is in the running for “Best Spirits & Cocktail Publication” at the Tales of the Cocktail Spirited Awards in New Orleans. The ceremony starts at 7 p.m. Central Time; follow along on Facebook Live , and wish us luck! No matter who wins, we will be toasting with a good dram—and suggest you do the same.

Balvenie’s new 50 year old single malt would be quite the celebratory pour indeed, and at $38,000 a bottle, it’s definitely for very special occasions only. As you might imagine, the whisky is extremely limited—just 110 bottles are for sale,...

Chef Edward Lee devised this hot wings recipe specifically to pair with the classic Bourbon & Ginger cocktail. Being carbonated, the cocktail has the same palate-cleansing quality that makes beer a natural partner with fatty wings. Plus, the sweetness from the bourbon and the hint of spice from the ginger beer complement the heat of the wings. As a bonus, this cocktail lacks the filling heaviness of a high-test beer. So why aren’t you pairing all your wings with a Bourbon & Ginger?

Pair it With: A Bourbon & Ginger

The post Spice Rubbed Chicken Wings appeared first on Whisky...

Chef Edward Lee believes...

Rum is often seen as a party drink. Drunk in cocktails, over ice, from a coconut, with Coke, on fire, with a slice of lime, from a plastic cup or while wearing a silly hat. And on the one hand, it is that: it’s fun and unlike a lot of fine spirits the producers are mostly happy with the image. But, for years we’ve also had rums hiding in the wings that are worth of competing with the finest spirits in the world. Last night, they took a firm step into the limelight – for the first time, a rum...

Happy Daiquiri Day! The humble Daiquiri is a classic rum cocktail and majbe the simplest one to make at home. But there’s much more to it than there might seem…

What is a Daiquiri?

At its core, a Daiquiri is a rum sour – a mix of rum, lime juice and sugar. Traditionally, you want a light, Cuban style rum and a mix of sweet and sour that will amplify its flavour rather than swamp it. The exact proportions are all down to the maker of the cocktail, and bartenders all have their own opinions – last time I put...