Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.
Joshua Wilford brings two decades of restaurant industry experience to the table, with a particular focus on bourbon and whiskey. His leadership roles in bourbon bars throughout Kentucky, coupled with half a decade at the renowned Multnomah Whiskey Library, solidify his expertise in the field. Certifications from The Wine & Spirit Education Trust and The Filson Historical Society further enhance his knowledge. Currently, Joshua manages the bar programs at Grand Amari and Little Bitter Bar within Hotel Grand Stark in Portland, Oregon.
Got a bottle of The Macallan 12 but afraid to waste it with ice, water or a mixer? Here’s how to get the most from Sherry Oak and Double Cask.
Can a cherry blossom wood finish tame a bold, 8-year-old bourbon? Starlight’s Sakura Reserve tries a bourbon first, but does the delicate nuance shine through?
Can gingerbread stout, toasted maple wood or Port really make bourbon better? We explore five unusual cask finishes that prove strange ideas can create great whiskey.
