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Bourbon: Buffalo Trace ($30 — value king), Old Forester 1920 ($60 — bold but accessible). Scotch single malt: Glenfiddich 12 ($45 — gentle Speyside), Glenmorangie 10 ($45 — light + fragrant). Japanese: Hibiki Harmony ($110 — elegant blended). Irish: Jameson Caskmates ($30 — easy entry). Avoid heavy peated Scotch (Laphroaig, Lagavulin) until familiar.

Bourbon: American, made primarily from corn (51%+), aged in new charred oak barrels. Vanilla + caramel notes. Scotch: Scottish, made primarily from barley, aged in used barrels (often bourbon barrels), peated varieties have smoky flavor. Irish whiskey: Triple-distilled, smoother + lighter than scotch. Rye: spicier, used in classic cocktails (Manhattan, Old Fashioned).

Total Wine + More (broadest selection). Local liquor stores (often have rare bottles). Caskers (online specialty + auction). Whiskey Auctioneer (UK + international rarities). Costco for value picks. Skip Amazon for whiskey (legal restrictions limit selection). For collectors: ScotchWhisky.com, K&L Wine Merchants.

Neat: room temperature, in tasting glass (Glencairn). Best for evaluation. With water: few drops opens up flavors + reduces alcohol burn. On rocks: ice melts + dilutes — large clear ice cube (Tovolo King Cube) melts slowest. In cocktails: Old Fashioned, Manhattan, Whiskey Sour use whiskey as base. No 'right way' — drink how you enjoy it.

Old Fashioned: Buffalo Trace, Bulleit Bourbon, Old Forester. Manhattan: Rittenhouse Rye, Sazerac Rye. Whiskey Sour: any bourbon. Mint Julep: bourbon (Maker's Mark). Don't use top-shelf whiskey ($60+) in cocktails — the bitters + sugar mask nuances. $25-35 cocktail-quality whiskeys win.

Sealed bottle: indefinite (whiskey doesn't 'go bad'). Opened bottle: 1-2 years before noticeable flavor degradation. Sealed with cork: try to use within 6-12 months for peak flavor. Store away from sunlight + heat. Decanters look pretty but don't improve whiskey — keep in original bottle.