Add Yahoo as a preferred source to see more of our stories on Google. Three glasses of bourbon on a wooden table in a dimly lit room with shadow cast behind each glass - Stenko Vlad/Shutterstock If ...

The PROOF Research Father's Day rifle barrel giveaway is drawing to a close. Should you wish to enter, you'll need to do so soon. PROOF, a Montana-based company, is known chiefly for their carbon ...

For years, getting your hands on a Woodinville single barrel meant knowing a guy — a specific retailer, a whiskey club, or a ...

The limited-edition bourbon sits in the Goldilocks zone for high-proof whiskey—just the right amount of heat. But in 2020, Heaven Hill decided to add a barrel-proof version to its portfolio, much to ...

If you’ve ever visited a bourbon distillery and had the chance to tour a rick house, the warehouse where the barrels are aged, you’ve smelled that special smell. You know the one I’m talking about; ...

The Bernheim Wheat Whiskey brand has always occupied a relatively overlooked niche within the Heaven Hill whiskey portfolio, never receiving nearly as much attention as any of the company’s classic ...

Larceny and Elijah Craig are both bourbons, although Larceny stands out as being a wheated bourbon. This means that wheat is used in the mashbill as a secondary flavoring grain instead of rye, just ...

The best barrel proof bourbon — sometimes called “cask strength” or “barrel strength” — is the high proof whiskey we all need in our lives right now. This is whiskey straight from the barrel, hitting ...

Barrel-proof whiskey, also known as cask-strength, is having a moment, and for good reason. By bottling whiskey at the proof it comes out of the barrel, distillers are capturing the exact flavors of ...

In late 2025, Heaven Hill expanded one of American whiskey’s most respected full-proof lines — Elijah Craig Barrel Proof — to include rye whiskey. Batch A126 arrived in January as the second release ...

If you’re looking to try higher proof whiskey, this bottle is the perfect starting point. I write about whiskey for a living, so that means that I have to taste a lot of it—in moderation, of course.