About the author

Richard Carleton Hacker

Contributing Wine, Spirits, and Cigars Editor

Richard Carleton Hacker is an international writer and photographer specializing in spirits, wines, cigars, and related luxury lifestyles. In addition to having authored 11 books published in the United States, Great Britain, Germany, and Russia, he is a long-time contributing editor for numerous national magazines, including Robb Report, for which he has written since 1995. He is also a popular keynote speaker on whiskies and cigars for corporations such as Ritz-Carlton, Alfred Dunhill, and Blancpain, and is a judge for the prestigious annual San Francisco World Spirits Competition.

A lifetime member of the Scotch whisky industry’s exclusive Keeper of the Quaich honorary society (he is one of fewer than 200 people worldwide to hold the coveted title of Master of the Quaich), he has also been inducted into the Ordre des Coteaux de Champagne, and was knighted in Germany. More of his writings and adventures can be found at www.richardcarletonhacker.com.

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More Stories From Richard Carleton Hacker
Never have Americans been more glamorous than during the years between 1919 and 1933, when their sobriety was ordered by the Eighteenth Amendment to the United States Constitution. Edwardian...
Elegant as this torpedo’s black-and-silver bands are, they unfortunately conceal most of the flawless, silken Nicaraguan Cuban-seed wrapper from Nestor Plasencia’s 2013 harvest. But once you remove...
After decades of producing ultra-premium cigars from the Dominican Republic, Davidoff recently began experimenting with tobaccos from other parts of the world. This year, it blended Brazilian leaf—...
Long known for its full-bodied Nicaraguan puros, the family-owned and -operated Padrón brand created the Dámaso to suit contemporary tastes for a lighter smoke. It used Nicaraguan tobaccos for the...
A properly constructed box-pressed torpedo is a testament to the skills of a cigar maker. The bunching of the filler leaves has to be consistent, all the way to the tip of the perfecto head, so that...
If you long for the soft, savory flavor of a Jamaican-made Macanudo, try the Estate Reserve 2015: It tastes very much like one of those decades-gone cigars. Macanudo-branded cigars are now made in...
There is a certain poignancy in sipping a great whisky that can never be created again. This 26-year-old is from distiller William Grant’s Ghosted series, sourced from distilleries that no longer...
In Las Vegas earlier this year, at Bobby Flay’s Mesa Grill in Caesars Palace, I committed a sin. Knowing the restaurant stocked fine tequilas, I ordered a Premium Margarita made with Partida Elegante...
To make this limited-edition Dominican rum, the Brugal family’s maestros roneros —masters of rum—each year select rums from 36 of the rarest casks among the 250,000 aging in Brugal’s Puerto Plata...
A tale of long-forgotten barrels discovered in the shadowy corners of an old brick warehouse adds a note of intrigue to any spirit, including this 21-year-old Kentucky bourbon. It was distilled in...

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