The Southerner's Guide to Bourbon

Honor America’s native spirit at one of these five standouts

Four writers’ sweet reflection on a sour mash

Rare and delicious bourbons you should try

One man’s passion for Kentucky’s whiskey-soaked history

To some, giving bourbons a second soak in oak is blasphemy. Others just want a second sip of the tasty results. Master taster Peggy Noe Stevens weighs in on the trend that’s pushing bourbon’s boundaries, and recommends three bottles to try

Bourbon wars, Derby nerves,
and Bluegrass shade

Leading up to the Most Exciting Two Minutes in Sports, celebrate Mint Julep Month with Garden & Gun and Maker’s Mark

Four barrels, two hurricanes, and one epic yearlong voyage: Two weeks ago, the first leg of Jefferson’s Journey ended with a tasting in Kentucky

Bill Thomas, owner of Washington, D.C.’s Jack Rose Dining Saloon and a World Whiskey Awards judge, on four small bourbon, rye, and whiskey distillers to try

A Kentucky bourbon landmark springs back to life

Using bottles you might have at home, create a blend that could pass for the world’s most famous bourbon

An exceedingly rare Pappy and other bourbon gems go up for auction at Louisville’s Speed Art Museum

Straight talk from a Kentucky source on global tariffs and potential impacts back home

These versatile vessels can be used in traditional or unexpected ways

Four bourbon aficionados weigh in on their benchmark bottles, and similar tastes to try

Keep cool with our favorite slushy cocktail recipes

Historian Michael Veach clarifies several persistent stories about the South’s favorite spirit

Season 3, Episode 5: Louisville chef Edward Lee remembers Anthony Bourdain and discusses his new book and his love of the South (especially its whiskey)

Know your “single barrel” from your “small batch,” your “age statement” from your “angel’s share”

Meet Justin Manglitz, the man who’s helping put ASW Distillery on the national map

Sharing spirits, dodging beards, and outsmarting snakes

When Mississippi chef John Currence calls in favors from some of the South’s top collectors, you’re going to want to be there

Bring a splash of bubbly to the party with this cocktail’s key ingredient: champagne syrup

Your new secret ingredient: a liqueur made by monks that is also available at your local grocery store

A spoonful of blueberry jam and an extra herb in the muddle help this julep go down

Tart up your julep with a splash of blackberry sauce and a squeeze of lemon

A gameday treat from Atlanta, Georgia

Your new favorite holiday dessert

A bourbon-based twist on the Negroni, this classic cocktail came to life in 1920s Paris. Andy Nelson, of Nashville’s Green Brier Distillery, shows how to mix one

Bourbon or rye? Mike Raymond of Houston’s Cottonmouth Club and Reserve 101 suggests you split the difference with Wild Turkey 101. Here’s why

Grapefruit, Campari, and bourbon come together in the Third Man cocktail

Homemade SoCo and lime cordial elevate a cherished Southern libation

Via Atlanta’s the Mercury: Why make one cocktail when you can make four?

Ice and fire, courtesy of chile-infused honey, come together in this bourbon-based sipper

Meet the frozen bourbon margarita

A bourbon party punch from the Holy City

A sweet and spicy drink loaded with Bluegrass State flavor

Definitive proof that bourbon and ice belong together

A second-generation Tennessee bartender takes a mixology lesson from dad

A sweet recipe to combat the cold

Shake up your cocktail routine with a Queen Bee from Atlanta’s One Eared Stag

A pocket concoction from New Orleans bartender Chris Hannah

A velveteen sipper from New Orleans

Enough said

Morning, meet happy hour

Party like it’s 1829

A very Southern cocktail