We tasted every new Irish whiskey under $60 so you don’t have to ruin a good Wednesday on a bad bottle.

The Boobar test kitchen sits on the second floor of a former rope factory on Wythe Avenue in Brooklyn — 1,800 square feet of bar, three working draft lines, a single-chamber ice machine, and a wall of bitters organized by intensity instead of brand. It is where every recipe you read here was built, broken, and rebuilt before it was ever photographed.

We are eleven full-time editors, bartenders, and recipe developers. Our founder, Jenna Marlowe, opened Boobar in March 2014 after a combined seven years behind the stick at the Dead Rabbit and PDT. The current staff carries another sixteen years of bar time between them, mostly at room-temperature restaurants nobody photographs. Every recipe in our archive of 1,247 has been made twice in the last eighteen months — once by the developer, once by a second set of hands — and every spirit review comes from a panel of at least three tasters.

We do not run sponsored recipes. We do not accept comped travel. The 23 distillers we have worked with on limited-edition collaborations paid for their own bottles; the recipes are ours, the opinions are ours, and the typos are also ours, generally on Tuesdays, when the newsletter ships at 7 a.m. sharp.