What You’ll Find Inside: Fall Issue 2025

As Fall begins to fall, we’re leaning into the season the best way we know how—by raising a glass. Our Fall issue is out now, and inside you’ll find stories that celebrate the season.

For our cover story, we sat down with the co-founders of Meriwether Bourbon Whiskey, a Tennessee brand named after explorer Meriwether Lewis. Proudly bottled in Lewis County and available only in Tennessee, Meriwether is known for its single-barrel expressions and their slogan: Discovery is just a Meriwether away. Founders Ian Leadon and Jaan Cohen share with us how their journey began, what they look for in a barrel, and what it means to create a whiskey brand that is trying to disrupt the status quo.

Earlier this month, we invited some of Nashville’s top bartenders to our Bourbon+ offices for a night of harvest cocktails. The lineup was as creative and, I have to say, delicious. There were spins on classics and brand-new inventions that brought the flavors of fall to life. Drinks like Mile High Roots, Peaches Out in Georgia, Fall Into Temptation, and 17 Steps to Rye-Man remind us how creative the cocktail world can be. You’ll find recipes in our Mixology section of the print issue, so you can add a little autumn into your own glass.

This issue is overflowing with stories worth drinking in. We tour Idaho’s Bardenay Distillery, catch up with the Jeptha Creed mother-daughter team redefining their family legacy, and follow Tours of Duty as a C-47 retraces its Normandy mission with bourbon barrels on board. We head to Bardstown to uncover some of the best bars in the Bourbon Capital of the World, and meet the founders of Potter Jane Distillery as they mold their young spirit into something special. And that’s not all. We also look at a day in the life of Four Roses Master Distiller, Brent Elliott. Elliott pulls back the curtain and gives a peek into his role and what his days look like. “Most days, I never know where the day is going to take me,” Elliott tells us. “But I would say more days than not, I’ll look at samples in the morning and do all the evaluations in the morning before lunch. It seems like my nose and palate are a little keener before I’ve had lunch early in the day.” Elliott even goes on to offer some advice for those who are considering becoming a master distiller themselves.

One thing I want to highlight before you dive into this issue: Bourbon+ is more than a magazine—it’s a community. We’d love for you to be part of it. Subscribe at bourbonplus.com, and you may just get an invitation to our next pour. There’s always something happening here, and we’d love to share it with you. After all, what’s better than sharing a good drink with good company?

Cheers!

Photo by Yagi Studio-GettyImages

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