angel's share

Much of whiskey’s flavor comes from maturation on oak. Sydney Jones, supervisor and lead distillery technician at Heaven Hill in Bardstown, Kentucky, explains why—and how both climate and entry proof can dramatically affect that impact.

Oh, the sweetness of loss… Here’s how and why the slow, inevitable reduction of cask-aged spirit plays a valuable role in its maturation and flavor—and why some people try to prevent it anyway.