When whiskey was first distilled in colonial America, it was stored in pots or jugs. It was clear and tasted heavily of alcohol and sweet corn without the wide variety of flavor variations we have today. This was called “white dog” whiskey. It wasn’t until later when whiskey started being traded with other countries that re-used barrels were used to store whiskey. That was when the techniques used to make the amber barrel-aged whiskey we know and love today was discovered.
Greg Sinadinos started his spirits journey writing a whiskey periodical for Fine Tobacco NYC Magazine. He began answering review requests under a social media page he named “Whiskey Culture,” which quickly merged with Greg’s passion for connecting with others and his interest in history.
Today, Greg travels the country not just looking for great whiskey, but also exploring the history and individuals that the whiskey community is founded upon. He has authored “Whiskey History From Around The World” and is the host of “The Rickhouse” web series.