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Now You Can Get Married At The Church of Jack Daniel’s

Thanks to one too many college parties, many of us developed a profound connection to Jack Daniel’s. Depending on how many you’ve had, you might even call it love. But only those with a true devotion (or those missing the portion of their brain that does impulse control) will get married—legally, actually married—at the altar of Jack.

Guess Which Country Wants to Use Whiskey to Clean Up Nuclear Waste

Whiskey: What can’t it do? Over the last year, the British government funded a project to make car fuel out of leftover distillery grains, and now they have found an even more dramatic use for the scraps: cleaning up nuclear waste.

Jameson Offering to Keep Your Mustache Looking Pristine for Movember

Now that the costumed debauchery of Halloween is behind us, we’re launching headfirst into another annual tradition: Movember. The month where men around the world grow moustaches to help raise awareness of male health issues and, for many, of their total inability to grow halfway decent facial hair.

The World Has Its First Scottish-Japanese Whiskey

Consider it a case of old-school meeting new-school to create a school all its own: The country that put whiskey on the map has combined with the country that has been winning modern whiskey awards left and right, and now the world has what’s being called its first ever Scottish-Japanese whiskey.

3 Brilliant Whiskey Punches for Your Next Party

Making punch is essentially like making a large cocktail—combining spirits and other ingredients to make something delicious and drinkable—so within the bounds of "things that taste good," you can use whatever spirits and ingredients you want. There are a few extra considerations of how to keep it chilled and how to keep it reasonably low-proof, because punch goes down easy and you don't want to knock out your guests on the second drink. But beyond that? It's all about balancing flavors.

Why Enterprising Booze Artisans Are Choosing Rye

According to the Distilled Spirits Council, production of the spirit (defined as a whiskey made with at least 51 percent rye wheat, along with the usual corn and barley) grew from 88,000 cases in 2009 to more than half a million cases last year. Once widely available bottlings like Sazerac have become hard to find, and two major players, Wild Turkey and Rittenhouse, have suffered severe shortages. Clearly the demand is there, and small craft producers have noticed.

Fuel Made from Whiskey Takes a Big Step Forward

Still need proof that Prohibition was a bad idea 82 years later? A company has figured out a way to make commercial biofuel from a byproduct of whiskey fermentation. Shots all around: We’re saving the planet!

Celtic Renewables, a company based in Scotland (where there is certainly plenty of whiskey) has re-adapted a fermentation process, used 100 years ago before being abandoned owing to the expense, that takes pot ale and draff, two whiskey residues, and converts them into a biofuel called butanol.

Crown Royal Is the First Alcohol Brand to Give Us ‘Serving Facts’ on Its Label

We’re so used to seeing nutrition facts on food packaging that we pretty much take them for granted. They’re so commonplace that many people don’t even notice that they appear nowhere on a bottle of booze. Outside of telling us its ABV, a bottle’s label has got nothing on how many calories or carbohydrates we can expect to find in our alcoholic beverages.

Whiskey Is Getting Its Own Scratch and Sniff Book

Whiskey can be a hard drink to learn to appreciate. A write-up may say a certain brand smells of coffee grinds and warm tobacco while all you notice on the nose is a hangover in waiting. Given some help, though, learning how to decipher whiskey is an obtainable goal; unfortunately, most of us blew through the money we planned to spend on a live-in whiskey expert. That’s what makes the idea of a scratch-n-sniff whiskey book so much fun.

The Space Whiskey Glass Is One Impressive Piece of Engineering

Despite the fact that we haven’t launched so much as a manned mission to the moon since 1972, we here on Earth are operating on the assumption that humans will be relaxing in space sometime soon with drinks in their hands—at least if all the attention paid to mixing alcohol and space travel is any indication.