In this issue, several well-known pastry chefs and a bourbon chocolatier provide their tried-and-true tips for adding bourbon to desserts. For one thing, when it comes to sweets, less bourbon is often better than more. Our recipes will make you the star of any holiday gathering. A whiskey warehouse may look like just a big old building where barrels are stored until they are old enough to be emptied. But as Lew Bryson reports, the warehouse is actually another factor that helps to shape the flavor of the bourbon inside those barrels. Caleb Kilburn barely looks old enough to drink bourbon, much less to make it. But this young master distiller is earning praise for his palate at Kentucky Peerless Distilling, a family operation in Louisville, Ky. The Sazerac cocktail traces its history to the late 1700s. Mixologist Molly Wellmann tells its intriguing tale, then shares her favorite recipe.