Whisky Advocate Fall 2025

In 1997, after nearly three decades of decline, bourbon sales in the U.S. finally bottomed out at 13.3 million cases, having lost nearly two thirds of its business during that long downturn. In 1999, inventories in Kentucky warehouses also hit their low point of 3.45 million barrels, less than a quarter of today’s level. By this time, rye whiskey had dwindled into near non-existence, single malt scotch was still relatively limited, and Irish whiskey was confined to just a few labels. Japanese whisky and American single malt weren’t even in the picture. Then, right around the year 2000, it all began to change. To everyone’s surprise, younger drinkers started buying and trying whisky—at first for making cocktails, and then for sipping, where they learned to savor the magical complexities of…

Seattle, celebrated for its coffee, craft brewers, and cocktail culture, is also a great destination for whisky enthusiasts. The scene is anchored by whisky bars like Canon, which has over 4,500 spirits, and Westland Distillery, whose terroir-driven single malts helped establish American single malt as an official whiskey style. Today, Seattle’s distilleries spotlight Washington-grown barley and maturation in barrels from local sources—including craft brewers, winemakers, and coffee roasters—to create the character of true Pacific Northwest whiskey. With a dining scene where legacy venues and bold new concepts thrive, Seattle delivers a whisky journey as layered as the Pacific Northwest’s famed garryana oak. Here’s how to experience the best of the city in two days’ time. Day One Start your day at Seattle’s iconic Pike Place Market, one of the oldest…

Cardamom is a cask and grain-derived flavor noted when tasting whisky, though it takes a little practice to identify it. Learning more about cardamom can help you pick out these subtle notes, but keep your senses on high alert whenever you put your nose in a particularly spicy dram, whether it’s rye whiskey, single pot still, grain, or scotch. Think of cardamom and you likely think of those spindle-shaped seed pods wrapped in papery green shells, notable for their triangular prism body shape—the spice equivalent of a Glenfiddich bottle. The pods can be used whole or the 10–20 seeds in each pod can be extracted and ground into powder to heighten the aromas and flavors. Cardamom has a wide variety of culinary uses, from Indian and Middle Eastern savory dishes…

There are three things I recall from my camping days of long ago. The first is that rain was all but guaranteed on every trip. The second is that cheap beer tastes far better in the woods. And third is the absolute deliciousness of s’mores. While my post-camping self doesn’t miss the rain or the cheap beer, campfire s’mores are another matter entirely. There is something about the almost magical combination of graham crackers, chocolate, and flame-roasted marshmallow that belies its apparent simplicity. Fortunately, you don’t actually need a campfire to make a s’more. The original version and all of its spin-offs may be prepared in the comfort of one’s own kitchen. Of the home methods available, including a most unsatisfying microwave option and near-incineration under the broiler, the best…

Punt e Mes is an Italian vermouth whose name translates to “point and a half,” which refers to its recipe of one part sweetness and a half part bitterness. “Punt e Mes has a bitter, cherry-forward flavor with lingering jammy wine notes on the back end that finishes with a diminishing dryness from the bitter beginning,” says Ricky Ramirez, owner of Milwaukee bar The Mothership. “In cocktails that typically have vermouth in them—like many whisky-based ones—the stone fruit aroma and added bitterness of Punt e Mes bring a layer of complexity, which can help dry out a richer cocktail.” Take the Manhattan, for example. “As someone who loves Manhattan-adjacent cocktails, I like to swap out the traditional sweet vermouth to make it different enough for someone who orders a drink…

Bourbon cream liqueurs lend a distinctly indulgent feel to your whiskey repertoire, and they’re beloved by those of us with a sweet tooth. It’s a luscious tipple nuanced with the oaky, vanilla-leaning flavors of bourbon, mingled with cream and a healthy dose of sugar. But bourbon is still the star of the show, imparting deep whiskey flavor thanks to its time spent in new charred oak. Though some mainstream bourbon brands offer cream liqueurs, this sweet tipple flies mostly under the radar, certainly when compared to its better-known Irish cream counterparts. The combination of coffee and whiskey is a great place for bourbon cream to shine. Laura Thompson, bar manager at Prohibition Pig in Vermont, uses it in a bourbon riff on Irish Coffee called Kentucky Coffee, composed of bourbon,…