In Viraj Agre’s words

"In the 1920s, American ex-pats in Paris bridged two drinking cultures—taking American grain whiskey and crossing it over to the vibrant, bitter aperitivo culture of Europe. The result was the Boulevardier. We start in the Scottish Highlands with Dewar’s 12—where double-aging in oak casks builds a bridge of honeyed malt, heather, and citrus. We cross over into Italy with the velvet, herbal punch of Campari. But the…