In this issue: Maker’s Mark and Moon Pies? Why not! In this issue, Steve Coomes gives you all the tips you’ll need to host an easy get-together featuring food-and-whiskey pairings—and encourages you to be adventurous. Tom Johnson explores the practice of sourcing whiskey, which was once something of a dirty secret but is now being heralded by some as the future of bourbon. Liza Weisstuch spends some time with Lisa Wicker, the palate behind Widow Jane, and G. Clay Whittaker learns which spots in the warehouse several bourbon legends go to for their honey barrels. Plus, Jake Emen explains how new standards should make it easier to determine what is real “Japanese whisky.”

Cover photograph by Victor Sizemore