In this issue: We explore the many ways in which Kentucky distilleries are “going green” to preserve the natural ingredients crucial to their livelihood; writer Steve Coomes talks to Heaven Hill President Max Shapira about his family’s bourbon legacy; Jake Emen details how barrel-aging makes gin more palatable to the whiskey drinker; Susan Reigler reveals the mysteries of malted barley and its critical role in distilling; and The Amateur Hour offers tips on how to keep your friends and your best bottles.

Cover photograph by Anna May