Barbecue In A Bottle: Smoked Grains Create Unique Flavors In American Whiskeys

Smoky whiskey usually calls to mind the heavily peated single malts of Islay, but there’s a whole host of other smoke sources being used in American craft…


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Quick Shot! Barleycorn’s Two Minute Guide To What’s New In Spirits

We compile the best new spirits and liquor news, so you don’t have to.


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Five Things You Probably Don’t Know About Old Overholt Rye

Many a savvy whiskey aficionado probably knows Old Overholt is classic American rye.


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SPIRITS WE LOVE: Five Must Try Double Gold Ryes

Our expert judging panel discovered many new favorite bottles during the blind tasting at the Spring 2021 John Barleycorn International Spirits competition.…


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Whiskey Class Part I: A Brief History of Whiskey

Class is in session! To keep your whiskey game on point we’ve tapped Barleycorn contributor Robin Robinson who compiled excerpts from his most excellent book,…


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How Craft Whiskey Made Bottled-In-Bond Relevant, And The Best Bottles To Drink Now

Consumer protection laws have made significant progress in the last 124 years so that bottling "in bond" is no longer necessary to prove that what’s on the…


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Quick Shot! Barleycorn’s Two Minute Guide To What’s New In Spirits

Basil Hayden Toast results from the Jim Beam Harvest Bourbon Collection, an experimental bourbon series released in 2015 featuring six bourbons with…


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Whiskey Rebels Part III: How ADI, ACSA, And DISCUS Elevated Craft Spirits

Part III of the Whiskey Rebels excerpt series focuses on advocacy and education. Craft visionaries like Westward’s Tom Mooney and ADI founder Bill Owens…


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