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.

<<Back to Reinventing Guy Savoy in Las Vegas
More Stories From Richard Carleton Hacker
It takes both confidence and pride to launch an hors d’age Cognac—especially one blended with eaux-...
Tasmania has long been recognized for its wines and beers. But until now, the outside world has...
Not only is Woodford Reserve the oldest distillery in Kentucky—with a history dating to 1797—it is...
Although men may have smoked together since the first tobacco leaves were rolled and torched with...
Records may stand for a period of time, but they never endure. This knowledge may have traveled...
Founded in Santiago de Cuba in 1862 by Don Facundo Bacardí Massó and with its distillery now...
In 1887 William Grant fulfilled a lifelong dream by filling his first cask of Glenfiddich whisky,...
The mere mention of mezcal—a distillate made from agaves roasted in rock-lined earthen pits—often...
It is an axiom that as much as 80 percent of a cigar’s flavor comes from its wrapper. But what if...
It is an axiom that as much as 80 percent of a cigar’s flavor comes from its wrapper. But what if...

Pages