Dispatch
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Bo McMillan is a writer who currently lives in Chicago and has covered food, drink, and culture for All About Beer Magazine, Paste Magazine, and CNBC, among others. He typically prefers beer and wine over liquor, but finds that rule softening with age—much like a well-barreled spirit, in fact.
From Bloody Marys to margaritas, jalapeño-infused aguardiente is heating up bars in Washington, DC, and beyond
The founders of Chicago’s Koval Distillery share their “new-school” approach to single-barrel whiskey
