In the last several years the whiskey market has exploded. With so many factors contributing to the taste of a whiskey, from the temperature of the locale where it's aged, to the type of barrels it's aged in, you might need decades of experience in a distillery to understand your pour.
Luckily, Eater's guide, which you can read here, will help you impress any barkeep.
Our favorite part:
Distilleries today are experimenting with everything from oats to triticale, quinoa to millet, and a range of other grains to produce new whiskey riffs.Visit us at The Drinking Press, and let us know what your favorite whiskey is.
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Cheers, Char
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