While whiskey is always my go-to, it’s fun to branch out, too. Here’s a round-up of some of my recent published stories on a range of other spirits.

Eater: Barrel-Aged Gin

Barrel-aged gins, particularly when made by whiskey distillers using their whiskey mash bills, are a unique whiskey-gin hybrid. Learn about the special breed and what the story is this guide.

Washington Post Express: Pisco

Pisco is gaining traction across the entire country — but especially right here in the D.C. area. That’s thanks to China Chilcano, offering perhaps the largest pisco collection in the U.S., as well as Macchu Pisco, a prominent pisco brand based in Bethesda.

And stay on the lookout in the weeks ahead — much, much more on pisco to come!

Eater: Brandy

Brandy often gets pigeonholed into fireside snifters. But there’s literally a whole world of brandy to discover. That includes, of course, pisco! Learn about the breadth of brandy that’s out there and how to enjoy it.

So get out there whiskey heads, and branch out from time to time. You never know what you’ll end up enjoying.