UNDER a leaky roof in a tired corner of Camden, there’s a single barrel of whiskey quietly aging and mellowing toward what might be the next frontier for American craft beer. It’s marked “IPA-skey.”
James Yoakum, the owner at Cooper River Distilling, pulled a sample for me the other day and handed it over. It was smooth and a bit smoky, with the delicate yet unmistakable bitterness of hops.
The spirits began life as a batch of India pale ale from ...