Bourbon

A celebratory sipper from Joe Stinchcomb of Saint Leo Lounge in Oxford, Mississippi

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

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

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

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

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

A gameday treat from Atlanta, Georgia

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

Your new favorite holiday dessert

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

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

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

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

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