Our first small-batch rye came from an unlikely mash bill: 51% rye, 49% barley. It has the spice of an American rye and the stone fruit characteristics of a Speyside. Stephanie Manning on the five barrels, the Madeira finish, and why 111 proof was the right strength.
Read MoreWalking Kentucky rickhouses in the dead of summer, the K&L team and I set out to recreate—and elevate—one of K&L’s earliest bourbon bottlings. This is the story of tasting dozens of barrels, trusting my palate, and blending Faultline 100 Proof Bourbon one decision at a time.
Read MoreSome folks tell you, “If you’ve seen one distillery, you’ve seen them all.” I, for one, couldn’t disagree more. The equipment may look similar, but each place has its own heartbeat. The first time I drove to Four Roses, the sunny, Spanish mission-style buildings made me think I’d taken a wrong turn into California.
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