There are too many whiskeys in the world for any one person to drink. So why would anyone choose moonshine? We explain, and dig into...

• The other Hennessy legacy: Our interview with fragrance titan Kilian Hennessy.
• The Bear's secret sauce: Well, secret olive oil.

It’s Time to Give Moonshine Some Respect

For much of American history, the term “moonshine” has not only been misappropriated but viewed with disgust. Technically, moonshine is not just illegally distilled whiskey, but any spirit that is distilled without taxation from the government. These days, we tend to use the word to describe unaged white whiskey. The concept isn’t so different from other spirits, but for some reason, moonshine doesn’t have the same level of respect as some of its international counterparts. 

“People prize silver tequila, and you can buy a bottle of silver tequila that is $250 or more,” says Colin Spoelman, distiller at New York’s Kings County Distillery, which has its own moonshine. “The idea that an unaged agave distillate is somehow that valuable versus a distillate made from grains is completely preposterous.” 

However you currently feel about moonshine, our correspondent Caroline Eubanks will have you hankering for a pour by the end of this story.

Yesterday, we asked where you stand on America's truck obsession. A lot of you had thoughts! Here's what you said:

• A whopping 58.1% said you miss the days of reasonable prices and sizes
• 14.8% of you said pickups are better than they've ever been
• 24.8% of you couldn't care less
• And 2.3% of you (more than we expected) chanted "Cybertruck! Cybertruck! CYBERTRUCK!"

This Is the Olive Oil Carmy Uses on Season 3 of “The Bear”

Season 3 of The Bear premiered this week, bringing Jeremy Allen White as Chef Carmy Berzatto back to the screen. Whether you’re there for the Chicago backdrop, the familial ties or the camaraderie between Ayo Edebiri’s Sydney Adamu and Carmy, the energy of the kitchen will make you want to grab your best stainless steel and get cooking. 

This was the case when Lionel Boyce’s character Marcus Brooks whipped up a meticulous chocolate cake that quickly went viral on social media. Recipes popped up left, right and center in an attempt to recreate it, until Chef Sarah Mispagel-Lustbader, the mastermind behind the cake and owner of Chicago bakery Loaf Lounge, eventually shared her recipe with Food & Wine. While we don’t come bearing cake recipes, we do have some intel on the olive oil used in the most recent season — and let’s be honest, a good olive oil is the base of every great dish.

Celebrating Kilian Paris, the Fragrance House Synonymous With Playful Seduction

Kilian Hennessy doesn’t often play by the standard olfactory rules, but what visionary hasn’t ruffled some feathers? As the founder of Kilian Paris, Hennessy has been creating fragrances on his terms for more than 15 years — and influencing the industry along the way. A globetrotting and debonair Frenchman with fragrance in his DNA, he has made Kilian Paris synonymous with luxury and innovation since its inception in 2007. We recently spoke with Kilian, who is indeed part of the Hennessy cognac family, about his history, inspirations and the state of perfume today.

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The Best Pizza in San Francisco Right Now

What makes pizza truly great? Endless Reddit debates and IG fights in the comments could never answer this highly subjective question. Some swear by thin crust, others like their pizza chewy, some prefer traditional while others welcome innovation. Allow us to gently intervene and offer our take on the best pies in San Francisco right now.