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About Richard Thomas

Richard Thomas turned his Kentucky upbringing and eight years as a European expat into cheese, whiskey and wine writing. Booze-wise, he owns and edits The Whiskey Reviewer and writes freelance, including authoring the book Port: Beginners Guide To Wine and contributing to Big Whiskey. When he isn’t scribbling in a bar, he is hauling a ruck in Red River Gorge.
Latest Posts | By Richard Thomas
The Rise of Craft Whiskey in the 21st Century
2 months ago

The Rise of Craft Whiskey in the 21st Century

The early 21st century saw a rise in craft spirits, particularly whiskey. Here are the distilleries that made a difference…
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The Recent Revival of Bourbon and Rye
3 months ago

The Recent Revival of Bourbon and Rye

Bourbon and rye made a comeback after the 1970s saw a crash for the whiskey business. Here is the timeline of its revival…
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What Kind of Bourbon Suits the Manhattan Best?
5 months ago

What Kind of Bourbon Suits the Manhattan Best?

Like many pre-Prohibition cocktails, the Manhattan is supposed to be made with rye whiskey. Thanks to modern interest in “them old-timey ways,” it often is nowadays. Often, but not always…
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Must Try Pennsylvania Rye
6 months ago

Must Try Pennsylvania Rye

If you’ve ever had a pour of rye whiskey, chances are it came from Kentucky (making it a sweet, not-so-spicy, close cousin of bourbon) or Canada, or it’s one…
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4 Must Visit Brewstilleries
7 months ago

4 Must Visit Brewstilleries

Beer and whiskey have more in common than just being mates in a boilermaker. In the early stage of production, beer and whiskey start the same way: as a sweet soup of grains that have had their starch converted to sugar…
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