The international boom in bourbon and rye means Kentucky is on the biggest distillery and facility building boom since before Prohibition. That means good things for bar and restaurant operators. More>>

Taken together, the whiskey categories grew 2.3% in total volume in 2012, an increased rate of growth from the 1.8% gain achieved in 2011.More>>

Pittsburgh's chef Kevin Sousa has developed a reputation for his strong culinary vision and dedication to the steel city, and now he's put his mark on the cocktail scene as well. More>>

BarTAB report analysis of the category’s performance in restaurants and bars reveals that whether domestic or imported, the upper echelon of whiskey expanded while blends and other less-expensive selections declined.More>>

Master distillers from Kentucky and Pennsylvania to Oregon and Tennessee are releasing the epitome of their crafts. They’ve cracked open hand-selected barrels and bottled their best. As it turns out, their best is world-class.More>>

Because whisky comprises many styles and calls many places around the world home, it's the perfect spirit to bring people together. And Glenview House is doing just that by hosting a whisky dinner during Chicago's 12th Annual WhiskyFest.More>>

Whether served neat, on the rocks or mixed with bitters or simple syrup, bourbon’s sweet and smoky taste enhances any cocktail. Having a few creative bourbon cocktails on your menu can make the blandest night vibrant.More>>

The drink’s timeless appeal lies in the interplay of the whiskey and murky, muddled base. The cocktail once again proves the adage about the whole being greater than the sum of its parts. Following are the best-kept secrets behind America’s greatest Old Fashioneds:More>>

Plenty of supplier activity has ramped up growing consumer interest in all sorts of Irish whiskey — blended, single malt, special finishes, ages and strengths — as new brands and extensions start to drop in anticipation of the St. Patrick’s Day selling season.More>>

American whiskey continues to serve as a reliable spirit behind the bar, whether it’s in cocktails, served straight or presented on the rocks. More>>