Spirit Spotlight: Breckenridge Distillery

It’s been a loaded few weeks around here. Lots of tastings and classes that have come to an end, giving me a break to actually write again! At the end of March, I led a Bourbon/Rye/American craft whiskey session at Divine Wine, which included a whopping eight whiskeys. There is a lot to share with you from our session, which generated a lot of great conversation and debate. Today, I am going to give the pedestal to a distillery located right in the heart of Colorado’s ski resorts: Breckenridge Distillery.

Breckenridge is situated at the highest altitude of any distillery in the United States (9600 feet) and can be found as part of the Colorado Spirits Trail. The distillery was founded in 2007 by former doctor Bryan Nolt, who has (mostly) left a successful career in medicine behind to pursue his passion for spirits, and whiskey in particular. A trip to Scotland helped him adopt a Scottish mentality in whiskey production: valuing a local water source. In this case, Bryan had access to mountain snow melt that would be a major ingredient in his whiskeys. That, plus some education in distillation, has led to the creation award-winning Bourbon whiskeys. In fact, Bryan brought his distillation instructor, Jordan Via, to be his Head Distiller to help make this happen. The flagship product, Breckenridge Bourbon Whiskey, is actually a blend of high-rye Colorado, Kentucky, and Tennessee whiskeys and has been well-received by the whiskey-loving community.

From there, Bryan and Jordan have experimented with different cask finishes, such as Port and PX Sherry, and he has also released a Colorado take on single malt Scotch with the Dark Arts: Whiskey Distilled From Malt Mash. Additionally, Breckenridge has a gin and a range of vodkas (which for many craft distillers represents a quick way to get product on the market and establish some cash flow) among other products like spiced rum and liqueurs.

You should know that Colorado is really beginning to take off when it comes to craft spirit production; I would not be writing about Breckenridge Distillery if the products were not readily available. Several products are available in many markets across the country.

Try this flight of three whiskeys to get a feel for the Breckenridge style and enjoy! For more information, visit their web site.

Some darn fine whiskey from our class last month.

Breckenridge Bourbon Whiskey ($40): The flagship product has the caramel, vanilla, and brown sugar flavors you like to enjoy from the Kentucky Bourbons, but there is also a spicy, lively character that comes through with the high-rye mashbill and the use of some younger whiskeys in the blend. A pleasantly bitter/herbaceous edge on the finish that provides an extra layer of complexity.

Breckenridge Port Finish Bourbon Whiskey ($50): Breckenridge takes the Bourbon recipe from above and finishes the whiskey in choice Port barrels for a few months. There is an apricot and berry jelly-like fruitiness on the finish and the use of Port barrel also softens the texture, giving the whiskey a silky mouthfeel, but there is also a peppery kick on the finish.

Breckenridge PX Cask Finish Bourbon Whiskey ($50): So again, take the flagship Bourbon recipe and this time age the whiskey in PX (Pedro Ximenez) Sherry Casks. PX Sherry is a sweet style made from dried grapes, giving candied orange, date, and fig flavors. This has a very rich texture, but the spicy character of the rye in the whiskey provides balance.

When Scotch and Bourbon Make Babies

Whiskey is awesome, which you already know is my very simple long-standing opinion on this topic. With so much to choose from, a whiskey nerd is loving life right now.

Even though we do have so many styles available, I still find it fascinating when I talk to folks about whiskey, whether friends, customers, or acquaintances, that people are still in the “Scotch-only” or “Bourbon-only” camps. For some reason within the world of whiskey, there is this division in categories among palates and folks who are in one camp or the other are adamant in their position that Scotch is better than Bourbon and Bourbon is better than Scotch. Why the disdain for one over the other?

Scotch (more specifically single malt Scotch) drinkers like the character that is typically dry on the finish thanks to malted barley’s presence and aging taking place in older barrels. Varying levels of peat smoke get involved and adds another layer of flavor, which leads to the Bourbon drinkers to say “I don’t like Scotch because it is peaty.”

Bourbon, on the other hand, tends to have a sweeter finish due to the use of corn and aging in charred new oak barrels; the mellow, vanilla, and caramel flavors pop, leading to the Scotch drinker to say “I don’t like Bourbon because it is too sweet.”

But now there is an emerging category showing up on our shelves: The American Single Malt Whiskey. We tend to only associate “Single Malt” with Scotch whisky and the spelling of “Whiskey” with American whiskey. So what’s the deal with this?

The American Single Malt Whiskey Commission (ASMWC) was formed in 2016 to work on defining a standard for what should allow a producer to call a whiskey “American Single Malt” on a label. Currently, there are about 100 distilleries as members of the ASMWC, spearheaded by Westland Distillery’s Matt Hoffman in Seattle, Washington. At the moment, the standards for American Single Malt Whiskey are outlined as follows:

Must be made for 100% malted barley (as in Single Malt Scotch)

Product of a single distillery in the United States

Distilled to no higher than 160 Proof in pot or column stills (as in Bourbon)

Barreled at no high than 125 Proof (as in Bourbon)

Killer bottle from our recent whiskey class at the store.

Can be aged in any type of wood

So what does the whisk(e)y partisan do now? Elements of both camps have been combined and has offered a lot of flexibility for the producer. It doesn’t have to be charred new oak or an oak barrel at all. You can age it in chestnut, ash, cherrywood…whatever you want. It can be different types of barley, so maybe a strain used for beer-brewing ends up being used for whiskey production (which happens, by the way, and makes terrific whiskeys). Want to appeal to the peat lovers out there? You can use whatever you like to impart smoke; a popular method, notably in the American Southwest, is to dry malted barley over a mesquite fire.

Speaking of this use of mesquite, this also allows producers to show off regional character and authenticity. The goal here is not to re-create Scotch; Scotland has unique climatic characteristics that make Scotch whiskey what it is. Does a producer in Colorado have low-iron mountain spring water? Chances are that’s going into the whiskey. Have a local type of wood? Age it in that (See Westland’s Garryana Whiskey ($160) for an example that gets a lot of love that I sadly have not yet been able to taste).

The palette of flavors and aromas that can come from American Single Malts is just as diverse as Scotch and Bourbon. Now…this is typically a pricier category as American Single Malts are not made on a large scale, especially in cases where some local ingredients are in short supply. However, I think you will find that American Single Malts offer you a unique experience.

I had mentioned before in an old blog post that I was given the Balcones ‘1’ Single Malt (now $70 instead of $90 2 years ago) blindly and could not figure out what I was tasting. I told the person who poured it for me that it tasted like Scotch and Bourbon had a baby together. Years later, here we are with a new group of whiskeys that are full of flavor, authenticity, and appeal to both the Bourbon and Scotch fan. Here are three to look for while you are out shopping. You won’t be disappointed.

Tuthilltown Spirits Hudson Single Malt Whiskey ($49): Scotland will typically use old Bourbon barrels or larger neutral barrels to round out the texture of malt whisky. The Hudson uses small (200L) new American oak barrels to quickly (6-24 months) add flavor to the biscuit-like sweetness of the malt whiskey. Smooth in texture, light on the finish, and an easy way to introduce yourself to an American Single Malt.

Westland American Oak Single Malt ($70): Westland is as transparent as you can ask for when it comes to wanting to know what is in the whiskey. Find the nuts and bolts details here and I find their tasting notes to be rather accurate. My experience was a distinct dark chocolate aroma and flavor with a custard like texture on the palate. Fruitiness comes out on the finish, specifically cherries and apricots.

Hamilton Distillers Del Bac Dorado Mesquite Smoked ($50): Here’s your American take on peat by using mesquite wood. This is a campfire with pipe tobacco on the nose, followed by what I would describe as sinking your teeth into a BBQ bacon burger. Savory, rich, and spicy after the smoke subsides. This is a no-brainer summertime whiskey.

Spirit Spotlight: Saxtons River Distillery

Craft distilling is exciting. I am happy to see these small-scale producers, who put all their efforts into making something that tastes good, have success. I also enjoy when these folks are local/regional; it means we have an easier time getting them to come visit us in the Divine Wine Classroom to introduce themselves and share their passion with us.

For example, several years ago we welcomed Christian Stromberg, Founder and Head Distiller at Saxtons River Distillery in Brattleboro, Vermont. At that time, he presented his Sapling line of maple whiskeys, a maple liqueur, and PERC coffee liqueur. Now, maple syrup certainly has a distinct flavor to it and it shows up in their spirits when used, but it isn't overpowering. It's a smart use of a different ingredient and, most important to me, it was something unique that told us these spirits are definitely from Vermont. 

Founder and Head Distiller at Saxtons River Distillery, Christian Stromberg

I have actually had one visit to Brattleboro. The Greatest Wife In The World and I took our eldest (and only at the time) on a business trek to this town just over the Massachusetts border. The boy and I actually spent a lot of time driving away from Brattleboro to visit places like King Arthur Flour, Dartmouth, and the Basketball Hall of Fame. As a family we even found ourselves heading to Keene, New Hampshire to Elm City Brewhouse for dinner. Aside from the killer roadside BBQ joint Top of the Hill Grill, we didn't do a ton in town.

Little did I know, a guy was working out of his barn to develop this distillery that moved to Brattleboro a couple of years later in 2011! Since then, Christian has done very well for himself, gaining tremendous press for his work. Additionally, the new product added to the range of spirits does not involve maple or coffee, but rather botanicals.

Yes...gin! As you may have guessed in reading my posts, gin goes over incredibly well here. It was my lucky day when I was able to get my hands on a sample of Saxton River Snowdrop Gin (Thanks, Boss!). This is an American Dry Gin (patterned after the London Dry style) with a total of 18 different botanicals using vacuum distillation.

The usual coriander and juniper are present, but check out the rest of them on the bottle's inside label:

This is a darn good gin, too. We tested this out in a cocktail with Fever Tree's Mediterranean tonic and lime. The Italian herbs stood out when mixed with this specific tonic and even brought out an impression of lavender; Fever Tree does mention that the Mediterranean tonic is "made with floral botanicals" so it wouldn't surprise me if lavender is one of those flowers in the recipe. The other thing I like about the Snowdrop Gin (about $35, by the way) is that it is bottled at 89 Proof. It may seem trivial, but bottling higher than the usual 80 or even 84 Proof allows the delicate botanicals (such as citrus) to hold up better in a cocktail when diluted by the tonic. It makes a difference.

Saxtons River also has a very informative web site, including info on which states carry their products. I encourage you to visit them.

What are your favorite local distilleries that have made a name for themselves already, or should receive more recognition? I would love for you to comment below or post to my Facebook page.

Whiskey Advent Calendar Recap: Picking The Favorite Child

I did it. I made it through the entire Whiskey Advent Calendar that I received as the most unbelievable birthday gift. 24 samples have come and gone, displaying a range of styles from all over the world. There was not a bad one in the bunch, each 30mL sample showing different characteristics. Some were driven by the types of grains used, others by distillation techniques, all with various aging levels. Location of the distillery and warehouse even plays into this, too. I touched on the first four that I opened in the beginning of December before holiday life took over, but now after taking diligent notes and processing everything I can share my thoughts on what I tasted. When I told people about the Advent Calendar, I was often asked, "What has been your favorite?"

Here's how I'll answer that question. Each whiskey brings its own expression to the table: lively or rich, sweet or dry, complex or simple, subtle or forceful. The beauty of all the styles of whiskey out there is that there is a time and a place for all of them and they can all be appreciated when placed in proper context. Some might be better suited for a cocktail rather than enjoying neat with a few drops of water. Others may be comforting and soothing in the winter, while some examples might be lighter and more refreshing in the hot months of summer.

What's my favorite whiskey? It is like trying to pick your favorite child. The Greatest Wife In The World and I have the running joke that our favorite child is the one who sleeps the most at night. My favorite whiskey is the one that is making me happy today. It's all about mood and environment.

So let me share which drams stood out the most. There are several products in the calendar that we have either limited or zero access to in the U.S., and they deserve to be discussed based on their individual merits. However, the whiskies in my top six are all either available in the majority of states or have nationwide distribution. Let's run them down below. Special thanks to the Greatest Wife In The World for going to Master of Malt for an amazing gift.

Honorable Mentions (hard or unable to source in the U.S., but fun to share with you in case you encounter any of these in your travels):

Mackmyra Brukswhisky (approx. $49 via Master of Malt): I wrote of this when I first opened the kit. Even after tasting through the 24 whiskies, the Mackmyra still stands out to me. The combination of delicate floral notes on the nose with red berries and ginger on the palate left a positive mark. We need this here in the states.

Millstone 6 Year Old Dutch Whisky (approx. $62 via Master of Malt): This example from the Zuidam Distillery was a limited release (only 637 bottles were made) and never made it to the U.S. This whisky is malty with banana bread and maple syrup on the palate. On the nose, it's candied walnuts, toffee, and creme brulee. Warm and balanced on the finish. FYI...the Millstone 100 Proof Rye is available in the U.S. if you are looking to try something from this producer.

Puni Nova (approx. $62 via Master of Malt): Puni Distillery is located in the far north of Italy, and the young Nova expression has a mash bill of malted barley, malted rye, and malted wheat. Light in color and body, anise, lemons, and cured meats are subtle on the nose. The palate is lively with green herbs and citrus, along a touch of espresso and dark chocolate. Great potential as a summer whiskey or as a base in a cocktail. Puni has some products distributed in California, but it is not widespread yet.

English Whiskey Company Chapter 13 (approx. $90 via Master of Malt): Malt and leather are countered by orange zest and the smell of an old library (just imagine it...you have encountered it before). Dried oranges, malt, and fresh citrus on the palate, which starts off malty and sweet, but finishes lively, spicy, and dry. Origin is St. George's Distillery in Norfolk, England. This was very cool.

Penderyn Welsh Whisky Portwood Finish (approx. $64 via Master of Malt): The Port barrel is noticeable on this killer Welsh whisky from Penderyn. Peach pie, raspberry jam, caramel, and vanilla on the nose. Sweet red and black berries on a rich and full-bodied palate. If you are a fan of Port-finished whisky, then I hope this makes it to the states.

Now for the top six (in no order, all can be had here in the U.S.):

Kavalan ex-Bourbon Oak Single Malt ($115): This Taiwanese producer is gaining a lot of traction in the U.S., with distribution in many states and only gaining a larger footprint. A fragrant whisky with chile peppers, citrus, and an exotic range of savory spices on the nose. On the palate, the spices are there, but finishes like a Bourbon with a vanilla and long toffee-like sweetness. 

Teeling Small Batch Irish Whiskey ($40): Many Irish whiskeys feature unmalted barley, leading to a light and clean profile. Teeling uses a high proportion of malted barley (a la Scotch), and the whiskey spends some time maturing in rum casks. This has a soft and sweet nose, with almond, toasted coconut, apples, and vanilla. On the palate, marshmallows, coconut, pie crust, and chocolate with a full and sweet finish.

The Quiet Man 8 Year Old Single Malt Irish Whiskey ($50): The brand's name comes from the distillery owner's father, who was a bartender in Northern Ireland. For being made from all malted barley, the nose is very clean and fragrant, with floral, citrus, and vanilla cream aromas. On the palate, it is light and gentle with a distinct lemon curd flavor and fresh coconut on the finish. This is incredibly easy to enjoy.

Hudson Manhattan Rye Whiskey ($35): Tuthilltown Spirits in New York's Hudson Valley gives rye whiskey the attention it deserves. Loaded with spicy aromatic intensity, it is like walking into a New York bakery and smelling rye bread. On the palate, it's roasted root vegetables, rosemary, orange peel, nutmeg, and ground black pepper on the finish. At 92 Proof, this is loaded with flavor to make an amazing cocktail. Where's my pastrami sandwich with this?

Whistlepig 10 Year Vermont Rye ($75): Whistlepig continues to gain accolades with newer expressions rye-based whiskies, and deservedly so. This 10 year example takes a stock of Canadian rye that was destined for blending and instead, Whistlepig aged it, finished it in Bourbon barrel, and bottled it at their Vermont property. This is French toast, dates, and fruitcake on the nose, with candied oranges, scones, maple syrup, and baking spices on the palate. Well worth the spend!

Brenne Cuvée Spéciale French Single Malt ($64): When Cognac and Scotch have a baby, you get Cuvée Spéciale from Brenne. The barley is grown in the Cognac region of France, the whisky matures in French oak, then finishes in Cognac casks. The result is a nose of fruitcake, orange peel, and floral notes. The palate has baked pears, green figs, golden raisins, and a warming vanilla finish. Since I happen to be a Cognac fan, this whisky was right in my wheelhouse.

Build Your Bar: A Dozen Essentials Help You To Get Started

As much as I love to dive into wine, distilled spirits has dominated my beverage landscape as of late; it comes with the territory of running classes in this category at the store. As a result, I have managed to build up a bit of inventory in my home bar over the past year, all while understanding some of the differences among the huge range of options available to us all.

For those of you who are attempting to build your own inventory, my guess is there are mixed feelings out there. There is the camp of people who have brands they love and will always go to with ease, while others don't know what to seek out and spend hard-earned money on. It can be difficult for the latter group; you want to have a complete set of bar staples for guests or mixing cocktails, but you may not be sure what to drop $20-$40 on that will deliver for you.

Wine lovers, you may remember when we built a case of wine together that goes easy on the wallet; our task was to keep the case to $120-$150. If you were to buy the spirit essentials you need, you will easily spend more since the average price per bottle of quality spirits are high than it is for wine. Fortunately, you can do this for about $250. That's right...a full bar that gives you versatility, enjoyment, and outstanding value for roughly twice what we paid to get the wine inventory started.

Let's do this thing. I find that as long as you have one of each of the following spirits/mixers, you can make most classic cocktails, plus give yourself some things to sip straight if you like. In no particular order: Blended Scotch Whisky, Bourbon Whiskey, gin, rum, vodka, Tequila, Cognac, sweet vermouth, dry vermouth, orange liqueur, bitters, and tonic water. Yes, I know tonic water is non-alcoholic, but there are some great artisanal options for you to choose from these days and can be a major component in cocktails. Pick up some lemons, limes, and a small bottle of hot sauce, and you are in business.

Now for specifics on the Big Twelve bar essentials. You will be able to get away with spending no more than $35 on any of these bottles. These are all solid. Please note that spirits pricing can fluctuate depending on where you live, how much your retailer can buy to keep costs down, or depending on whether a category is generally trending up or down.

For your whisk(e)y:

Famous Grouse or Johnnie Walker Black Label blended Scotch whisky ($35 ea.)

If you are a fan of the Rob Roy or Rusty Nail, then you need some good blended Scotch whisky. Alternatively, each option can be enjoyed as-is. For my fellow Scotch nerds and newbies alike, Famous Grouse is a blend made from the malt whisky of Macallan and Highland Park, two distilleries owned by the same company as Famouse Grouse: The Edrington Group. The red grouse on the label is Scotland's national game bird, and Famous Grouse is the top selling blended Scotch in Scotland. This is gentle and well-balanced.

Johnnie Walker is the top selling blended Scotch in the United States and worldwide, with 40 different whiskies making up the blend. The peated portion of the whisky comes from Caol Ila and Talisker, and all whiskies used in the blend were aged at least 12 years. Johnnie Walker is notably smokier than Famous Grouse. Despite Scotch being incredibly popular with prices on the rise, both Famous Grouse and Johnnie Walker Black remain solid values and you can't go wrong with either.

Bulleit or Larceny Bourbon Whiskey ($28 ea.)

I once again present two options. When it comes to Bourbon, there are two fairly distinct groups: low-rye and high-rye. Consider this to be similar in a way to peated or unpeated Scotch. The higher the rye content, the more aromatic and assertive its flavors will be. Less rye means corn's soft texture and sweetness will come out.

Bulleit has a citrusy and spicy character, and bottled at 90 proof, it can withstand the addition of other ingredients that will tamp down some of the rye in your Old Fashioned or Manhattan. Larceny, a new product getting a lot of play out on the market has not only a lower rye profile, but also some wheat, making for a gentler Bourbon. Larceny has more of a honeyed, toffee-like character that is definitely suited for sipping.

For your brandy:

Camus VS Cognac ($30)

Hennessy is very popular, and has the skyrocketing price to match. I know it wasn't that long ago that I wrote about it, but it should be a bar staple.

For your Tequila:

Cazadores Silver ($25)

Am I being lazy? Maybe, but again it will deliver on the price for you as I wrote in my classic cocktails post on Margaritas.

For your rum:

Plantation 3 Stars White Rum ($20)

Created by well-respected Cognac producer Maison Ferrand, Plantation 3 Stars is made up of rums from Trinidad, Barbados, and Jamaica. Some components from Jamaica and Trinidad are aged, while other Jamaican components and Barbados are unaged. Ferrand uses a "proprietary filtration process" to strip out color from barrel aging without stripping away flavor (which can happen in many instances with charcoal filtration). The result is a full-bodied and complex white rum that you can mix or drink straight with a little chill on it. This is one of the best bargains I have seen in any spirit category and is worth the extra $3-$5 over the better-known Bacardi.

For your Vodka:

Tito's Handmade Vodka ($23)

Tito Beveridge (a name that seems destined to be in this industry) created this Texas-based pot-distilled vodka that is now the top-selling spirits brand in the United States. Pot-distilled vodkas have some body to them (a la Ketel One), making this a vodka you could sip neat if well-chilled. I can also testify that this made a killer base for a Bloody Mary during a football tailgate party! Despite the brand's overwhelming success, Tito's is still very reasonably priced.

For your Gin:

Gordon's London Dry Gin ($20)

For the traditional, juniper-forward gin drinkers out there, this should fall right in your strike zone. Tanqueray is another option as well, which is bottled at a higher proof (great for not losing delicate citrus and floral aromas/flavor when mixing cocktails), but you may spend a few more dollars. Gordon's is the top selling gin brand in the world with its mass appeal and easy mixability.

For your vermouth:

Martini & Rossi Sweet ($11) and Dry ($11) Vermouth

There's no need to get too fancy here. If you are on a limited budget, the M&R products are the way to go. They do the job just fine when you are getting started. Sweet vermouth works for your Negroni, Manhattan, and Rob Roy, while the dry vermouth will mix fine with your Martini or act as a flavor-booster in your cooking (a fine addition in Carbonara pasta, for the record).

For your orange liqueur:

Agavero Orange ($23) or Caffo Solara Triple Orange ($25)

This comes down to what you like to do with your cocktails. If you are REALLY into Margaritas, the Agavero is a Tequila-based orange liqueur that meshes nicely with Tequila (thanks, Captain Obvious!), also costing you less than the Patron version. If you seek versatility in cocktails, where many of them call for triple sec/orange liqueur, the Caffo from Italy gives you good, fiery orangey flavor. As a reference point, Cointreau (as much as I adore it) hits the $30 mark in some markets. Again, we are seeking value, so either of these will do a solid job for you.

Additional mixers:

Angostura Bitters ($6)

This is a staple that can't be overlooked. Yes, it is everywhere and readily available, but for good reason. It is solid. As you continue progressing in building your inventory, we can talk about that...and we will (how's that for a tease?)!

Fever Tree Tonic ($6/4-pack)

Here's your "splurge" product. I can't say enough about the clean flavors Fever Tree provides. Aside from the flagship tonic, they have flavored versions such as lemon and elderflower that will add extra depth of flavor to your Gin (or Vodka) & Tonic. Don't believe me? Taste Fever Tree alongside Schweppe's or Canada Dry and you will become a convert!

So there it is! This is an outstanding starting point for building up your personal bar. These twelve items will help you get the ball rolling and serve as your baseline for branching out...and we will cover that sooner than later!

Raise A Glass To Freedom: What To Drink On Independence Day

As you know, I spend a lot of time on this blog promoting the virtues of adult beverages from all over the world. You have seen all kinds of unique grape varieties show up in wines I want you to check out from South Africa, New Zealand, Australia, South America, and all throughout Europe. There is an enormous range of spirits out there; you can find plenty of whisk(e)y and vodka from just about any country, and you know how highly I have spoken of Tequila and Gin, too. I am even trying to be good about giving beer some love here on top of all of that.

But as we approach The United States of America's 241st birthday, it's time to celebrate in style with some fine native drinks. America was founded on being bold and daring; I do that here by getting you to consider drinking something you may never have thought to seek out on your own. Yet for this celebration, I want you to stay close to home. Drink something from America with bold flavors! Chances are, those intense flavors are going to play nicely with your barbecues this long weekend. For instance...

Wine fans: drink up our classic regions like Napa Valley, which put the United States on the map for serious wine production. Live on the East Coast? Now is a good time to try something from New York or Virginia. Additionally, try one of your local wines; maybe it isn't even made from grapes. For instance, when I worked in New Jersey, blueberry and cranberry wines were very popular for casual wine lovers.

Whiskey fans: nothing is more American than Bourbon. It can't be made in any other country and call itself "Bourbon." You could even take things a step further with Rye whiskey, which was very popular way back in the Colonial days in Maryland and Pennsylvania. Not a whiskey fan, but you like spirits? There is nothing wrong with spiking your beverage with some local craft gin, rum, or vodka

Beer fans: you have more choice than ever before when it comes to craft beer. Again, seek out a local brewery, or if you want to play to the American Revolution, Sam Adams has always delivered for me when I get paralyzed by choices.

I am going to give you an option in each category and share a cocktail that we love making at this time of year. Have a friend in North Carolina or Washington state? Raise a glass to them. Have an enemy in Texas or Illinois? Raise a glass to those folks, too. Chances are that while they are driving you crazy, they are helping you stay on your toes. With that, have a safe 4th of July holiday and enjoy these beverages responsibly.

7 Moons California Red Blend ($12): I poured this at our store's 15th Anniversary Tasting and it went over incredibly well thanks to its jammy red and black fruit along touch of vanilla and spice. This is made up of seven grape varieties: Zinfandel, Merlot, Grenache, Syrah, Petite Sirah, Cabernet Sauvignon, and Malbec. It's a tasty "wine stew" that will go very well with a simple beef burger.

Russell's Reserve 10 Year Old Bourbon ($40) and 6 Year Rye ($40): Go big, or go home. Part of the Wild Turkey range, Russell's Reserve has bold flavor, spiciness and richness. The Bourbon is like caramel-coated cherries and vanilla. I enjoy the citrusy aromatic intensity of the 6 Year Rye on its own, but mixed with equal parts Regatta Ginger Beer, it is a simple cocktail to help you beat the heat.

Two Roads No Limits Hefeweizen ($8/4-pack of 16 oz cans): Some love for a Connecticut brewery! The Hefeweizen is great for the summer with just 5% abv, tropical fruit flavor and a refreshing citrus kick on the finish.

Here is the cocktail we love at this time of year: Rosé, Bourbon, and Blue, which comes from Bon Appetit's The Grilling Book, an unbelievable book I received one Father's Day that has killer food recipes and some interesting cocktails (non-alcoholic versions, too!). Even if you aren't a Bourbon fan, I will bet you anything that you will enjoy this.

Ingredients (Makes 8 cocktails):

7 Tbsp raw sugar

2 cups fresh blueberries, divided

The finished product.

2 cups freshly brewed unsweetened black tea (orange pekoe is highly recommended)

1.5 cups of fruity rosé wine (We used 90+ Cellars Languedoc rosé for $9.99, but a rosé from the Navarra region of Spain works nicely here, too. Sorry...we included something non-American.)

1 cup Bourbon (Our choice was Knob Creek 100 Proof. It's loaded with flavor and stands up to all the ingredients you will be adding)

3/4 cup fresh lemon juice

8 lemon slices

Stir sugar with 7 Tbsp hot water in a small bowl until sugar is dissolved; transfer to a food processor. Add 1.5 cups blueberries and purée until smooth. Set a fine mesh strainer over a large pitcher. Strain blueberry mixture, pressing on solids to extract as much liquid as possible; discard solids. Add tea, rosé, Bourbon, and lemon juice. Chill for at least 2 hours.

Cut remaining blueberries in half; add to pitcher. Fill Old-Fashioned glasses (or any sturdy glasses) with ice. Divide cocktail among glasses and garnish with lemon slices.

Skip The Tie. Buy Him Booze!

This Sunday marks one of the highlights of the calendar. National Turkey Lover's Day? National Go Fishing Day? Well, if you love turkey and like or want to go fishing, then yeah...you will be on Cloud Nine. No, I am referring to Father's Day. Additionally, do you know what today is? Apparently, it is National Bourbon Day. What a great time to be a whiskey-loving father!

Yawn. Can I drink this?

You may be looking for a gift for dear old Dad this week or anyone you know who is a father. Sure, you could go with the cliché gifts, but why?

A toolbox? Guess what...I haven't a handy bone in my body.

A tie? I don't use one in the wine and spirits biz. Things tend to be casual around here.

How about a service, like mowing the lawn or washing the car? Cute, but the grass and the car will be in worse shape that it was before.

Nah. Assuming dad likes a good adult beverage, skip all that stuff and buy him booze! You are in luck, good Father's Day gift shopper. You have more options at your disposal than ever before. I something interesting today when tasting products with Berkshire Mountain Distillers: they received the 50th distillery permit in the country back in 2007. Today, there are over 1,300 permits. Craft spirit fans rejoice!

What about wine? There's a style for everyone. White, pink, or red? Sparkling? New World or Old World? Perhaps Dad is also a cigar-lover and would enjoy some Port, Sherry, or Madeira along with a stogie. I also know if I see my father, I can walk in with a bottle of red wine and everyone will be happy. In fact...red wine is required prior to entry of my parents' house, or I get sent away.

Of course, you have beers, too. There are over 5,300 breweries in the U.S. alone. Europe has about as many, too. So many choices available to you!

This isn't a comprehensive buying guide, but here are some brews, wines, and spirits that I enjoy personally or have brought as gifts before. Any of the following would make a fine choice for the old man, with some emphasis on Bourbon for spirits. To all the dads out there, have a great day this Sunday and keep kicking ass in the parenting department! Your family will (hopefully) reward your efforts with something below.

Two Roads Brewing Rye 95 Tripel Blonde Ale ($10/4-pack): Fruity, hoppy, spicy, complex, and rich. It may not be an ideal drink for the summer, but it does taste fantastic. At 9.5% abv, it's a beast, but after a long day for Pops it can be very satisfying.

Goose Island Sofie Saison ($12/4-pack): This Belgian-Style Ale takes 20% of the beer and ages it in wine barrels with citrus peels. Golden in color, peppery, citrusy, and lively. It's a great way to treat Dad.

Ventisquero Grey Glacier Single Block Red Blend ($25): I remember how good the Single Block series is when Ventisquero's wines were presented in the classroom. This is a red blend of Garnacha (Grenache), Cariñena (Carignan), and Mataro (Mourvèdre) that is big and bold, full-bodied, and fruity. This has a surprising acidity on the finish that doesn't make this wine feel to heavy on the palate, and it is a steal at this price.

Schloss Johannisberg Riesling Grünlack (Green Seal) Spätlese ($55): If Dad is out there fishing and catching some trout, enjoying lobsters, or even sausages on Sunday, this is a killer pairing with any of those dinner options. Schloss Johannisberg is a single vineyard estate in the Rheingau region of Germany that has been making exquisite wines for 500 years. Pineapple, peach, green herbs, and a beautiful balance of acidity and sweetness make this an awesome wine to either enjoy now or let dad stick in the cellar to evolve further.

Knob Creek Single Barrel Reserve 120 Proof ($48): I really enjoy Knob Creek's flagship 100 Proof expression, but let Dad taste what their whiskey is like almost straight from the barrel. Bottled at this high proof, the Bourbon has a ton of character and fire, with toasted nuts, vanilla, caramel, and a little bit of smokiness on the finish. Get the fire pit going and grab a dram of this whiskey!

Berkshire Mountain Distillers Smoke and Peat Bourbon ($60): Out of western Massachusetts, Berkshire Mountain distills and ages all of their product on-site. This expression takes Berkshire's flagship Bourbon that was already aged four years, then ages it another six months in casks that previously held Laphroaig 10-Year Scotch Whisky. Plenty of smoke and medicinal notes from the peat, but does not overwhelm the corn-based sweetness of the Bourbon. Great for those who aren't sure if they should buy Bourbon or Scotch...this brings the best of both worlds!

Classic Cocktails: The Mint Julep

The level of party atmosphere is high right now. Today is Cinco de Mayo, which I covered in my previous post, and tomorrow is the 143rd running of Kentucky Derby. Now, I am not some huge horse racing follower, but I do enjoy Derby Day. I don't know what it is. Is it the tradition? The ridiculously outlandish hats? The Bourbon? How about all of the above?

If you drink too many cocktails, you might end up wearing something like this in public.

And yes, Bourbon! Let's discuss that for a moment. It is the base material for the cocktail most associated with Derby Day, the Mint Julep. Originally prescribed as a cure for various stomach ailments, the Mint Julep could include a range of spirits including gin (and its malty cousin genever), brandy, and whiskey of any kind. As Bourbon's popularity rose, it made its way into the Mint Julep. While Bourbon can be made anywhere in the United States, the overwhelming majority of production comes from the traditional heartland of Kentucky. So it only made sense that Bourbon crept its way into this cocktail. With a glass full of muddled mint and crushed ice, the Bourbon-based Julep made for a refreshing way to beat the southern heat. A staggering 120,000 of these concoctions are served at Churchill Downs every year.

Now here's the important part...what kind of Bourbon do we choose? We have some things to keep in mind when making a selection.

Avoid the top shelf

If you are one of the lucky ones to score some of this, you are doing a disservice to both the whiskey and the cocktail by making this your base for a Mint Julep.

Save that Pappy Van Winkle and other high-end/luxury/rare Bourbons for sipping neat. The flavors are so complex they could either take over the drink or the subtle nuances will be missed when the mint gets in the way. Additionally, your crushed ice will melt over time and dilute your Bourbon.

Avoid the bottom shelf

The inexpensive category contains many youthful, lightly flavored Bourbons. While its fire is great for a cocktail, the already faint flavors will dilute very quickly when (once again) your crushed ice melts into your drink.  

Find the middle ground

Woodford Reserve's special Kentucky Derby label from two years ago. Woodford Reserve is the "Official Bourbon of the Kentucky Derby."

By process of elimination, stick with Bourbons that you see at eye level on your retail shelf. Many of these products have good flavor and are well-balanced. Buffalo Trace, Jefferson's, and Woodford Reserve are all fine choices: Jefferson's on the milder side and Woodford on the richer end of the spectrum. If you are making your way into Bourbon for the first time, Maker's Mark is a gentle, wheated Bourbon. These all fall in the $30-$45 range.

Be sure to proof-read!

Do you dare to add this in your Mint Julep?

Here's another question: are you drinking cocktails all day or are you just going one-and-done? If you are going to be sipping Mint Juleps for the long haul with a multi-course feast, you may want to consider capping your Bourbon's alcohol level at 90 proof (45% abv). If your cocktail is going to be a precursor to other adventures or want to see how the drink changes as the ice melts, try going cask strength or at least in the 100 proof range. There will be a ton of flavor and fire in these Bourbons, but as the drink dilutes you won't lose out too much. Booker's, for example, checks in at over 127 proof and pushes the envelope with alcohol level and price ($60 and up, depending on the deal you find), but it could potentially take your cocktail to new heights.

And now...how to make the Mint Julep! Not a cocktail person? No problem. Get a rocks glass and a healthy pour of your favorite Bourbon and go to town (responsibly, of course)!

The Mint Julep. Image credit: Wikipedia

4-6 mint leaves

1 tsp superfine sugar

2 tsp water/seltzer

1.5 oz Bourbon

Muddle mint leaves with sugar in a highball glass for 30 seconds, or until fragrant. Add water and stir. Add cracked or crushed ice, followed by Bourbon. Stir. Optional: add a splash of seltzer and garnish with mint leaves. 

Additionally, if you happen to have a silver julep cup, you can stir with ice until the cup gets a layer of frost on the outside as shown to the right (but it's not necessary).

Whisk(e)y: A Seasonal Transition Of Flavors

For the whisk(e)y drinker, we have hit a point on the calendar where you may be looking for a change. Spring is great for that; after all, the season represents rebirth and youthful exuberance. You have to see how our small shore town in southeastern Connecticut has suddenly come alive with people out walking or running much more. The raw gray days are slowly being replaced by sunny skies and gentle warmth.

Of course in other parts of the country, you guys are rocketing toward summer and might already be in a different mindset. With today's goal being to show you a way to transition from deeper, heavier winter whiskies to livelier but still flavorful versions, I may encounter a bit of a challenge in presenting something unifying. As it is, Easter Sunday will be an 80-degree outlier that is followed up by a need for a sweater in the coming days.

Additionally as we have learned here before, whisk(e)y has a wide spectrum of styles to choose from, so again seeking common ground isn't easy. However, there are a few of good rules to follow if you have an open mind and tend to be a seasonal drinker:

1. Go for younger whiskies

With Single Malt Scotch or Irish, 12 years or less is preferred, but some examples could be stretched to 15 years. Younger whiskies tend to have those fresher more vibrant flavors, like grass, flowers, heather, and fresh fruit. Peated whiskies are very pronounced, fiery, and intense on the nose. With demand continuing to skyrocket for premium aged whiskies, look for some No Age Statement single malts (many will be a combo of ages from three to ten years) or some blended whiskies (which will have lighter cereal grains or unmalted barley). 

To me, this is one reason why Bourbon is popular; Bourbon tastes really good in its youth thanks to new American oak barrels that impart a ton of flavor very quickly. The base grain of corn leads to soft whiskey with a sweet finish that makes it easy to enjoy young. The combination of these two aspects makes Bourbon taste like Bourbon!

2. Keep an eye out for rye

For American or New World whiskies, seek out Bourbon whiskey with rye heavily involved in the blend (anything upwards of 20% as a little goes a long way) or try a straight rye (where rye makes up at least 51% of the blend), such as Bulleit Rye (a steal at $28). If you have tasted rye bread before, you notice how pungent and distinct it is, but also how flavorful it is without being too dense. That's how rye whiskey presents itself, too.

Good quality Canadian whisky often has a significant proportion of rye, so if you encounter an artisanal product coming from north of the border, give it a shot!

3. Head to Asia

Japan produces whisky along the same rules as a peated Scotch whisky, but rather than a spirit that is rich and malty, flavors are clean and transparent with lots of fresh orchard fruit (apple, peach, and plum come to mind) and a floral character on the nose. Some producers use Japanese oak that increases the floral/perfume character and imparts a little peppery spice. Japan experiments with many grains in blended whiskies, leading to leaner and lighter-bodied spirits. These are all techniques that will provide you with a lively finished product.

Another place to look? Taiwan!

So whether you are a seasonal drinker, or are just looking to change up your stash in the home bar, I have a few ways you can go.

If you want Scotch...

Glenkinchie 12 Year Old ($55-ish): One of the few Lowland distilleries in operation, Glenkinchie's flagship product gives you light citrus, fresh flowers, and a touch of vanilla cream. With a drying, herbal finish this is great with light salty snacks. 

Other good choices include Monkey Shoulder Blended Scotch ($30), and Glenmorangie Original ($35, a staple which I give to people who claim they don't like Scotch)

If you want Bourbon...

Buffalo Trace Bourbon Whiskey ($28): during a time where Bourbon's popularity is at an all-time high, it's good to see Buffalo Trace hasn't gotten too out-of-control on price. There is noticeable rye on the finish in this otherwise balanced example, but the rye is what we are looking for in the warmer weather. With flavors of vanilla, brown sugar, and fresh oranges, this is a crowd-pleaser.

Other good options include Woodford Reserve ($40, my go-to for the Kentucky Derby) and Basil Hayden's ($45) for their higher rye proportions; Basil Hayden's might be close to one-third rye.

If you want something off the beaten path...

Hibiki Harmony ($66): For the whisky nerds out there, the Harmony has a broad spectrum of gentle flavors and aromas. Delicate and light-bodied, this has tropical and exotic fruit flavors, backed by wild herbs, roses, and a pleasant woodiness. There is an incense-like note on the end that is a signature of the use of Japanese oak. If you can find it, try it! 

Classic Cocktails: The Masters and The Arnold Palmer

There has always been a signal for me when spring truly arrives, especially up here in gray, rainy Southeastern Connecticut. Actually, it's a confluence of events that gets me feeling like enjoying the great outdoors, and they all have to do with sports: Major League Baseball Opening Day, the NCAA Basketball Final Four, and the advertisements for professional golf's first major tournament, The Master's.

Coming up this Thursday morning, Augusta National Golf Club hosts the 84th installment of The Masters, and when the ceremonial tee shot takes place there will be a noticeable absence. Back in September of 2016, one of golf's legends and American mainstream icons, Arnold Palmer, passed away at the age of 87. He had not attended the event for a couple of years, but his presence was always felt. Palmer is largely responsible for helping pro golfers get paid the way that they do today, and he did a lot for the community in his hometown of Latrobe, Pennsylvania.

However, Palmer has a lasting legacy in another form...the cocktail (Ha...you thought I was going to say Pennzoil commericals). A non-alcoholic one, in fact, that can be enjoyed by anyone with functioning taste buds. The Arnold Palmer cocktail came to be after coming home and asking his wife if she could make a pitcher of (unsweetened) iced tea, but to add a quarter to a third of the volume as lemonade. As it turned out, it was incredibly refreshing and hit the spot so much that Palmer took a thermos of the drink with him on tour.

When Palmer requested this drink in Palm Springs on a 115-degree day while on tour, others overheard him order this drink and asked for what he was having, therefore associating the drink with the seven-time major tournament winner. The rest, as they say, is history.

If you want to check out the ESPN 30 for 30 short film produced that discusses how the Arnold Palmer came to be, check it out here. It is an entertaining nine minutes as Will Arnett (known to your kids as Lego Batman) is prominently involved.

So you can go ahead and have that drink as 2/3 unsweetened iced tea with 1/3 lemonade. After all, our livers need a break from booze periodically. But what if you want to add some spirit to make it more interesting? As always I have options for you. Just add 1.5 oz of any spirit below to make the Arnold Palmer a grown-up beverage.

Note that while the Arizona Beverage "Arnold Palmer" has become a staple at grocery and convenience stores, it is sweeter tasting and probably closer to a "half and half." Adjust the recommendations below according to your personal taste preference if you choose to go the already canned/bottled route.

Whether you are a golf fan, or don't really give a damn about the sport, I ask you to give one of these a shot (oh, the puns this week) when you make your Arnold Palmer.

If You Are A Vodka Person:

Vodka is clean and transparent with subtle flavors, so no flavor will ever really get in the way of a mixed drink, but some of those nuances can be the difference between a "good" and a "great" cocktail. A rye-based vodka like Belvedere complements the unsweetened tartness of the tea and lemonade. If you want to offset that sensation, go with a pot-distilled wheat vodka like Ketel One or Tito's. The richness and body of either of those will work wonderfully as a counter to the tea and lemonade.

If You Are A (Bourbon/Rye) Whiskey Person:

Maker's Mark is a wheated Bourbon that is soft and gentle and counter's the unsweetened tea very well. Jefferson's Small Batch is a fine choice for mixing, giving you the classic Bourbon vanilla sweetness. If you want something more aromatic and aggressive to get the juices flowing, try High West Distilling's Double Rye or Russell's 6 Year Rye. Any of these run you no more than $40 per bottle.

Note that Scotch whisky's malted barley base would clash with the flavors of the tea and lemonade; it's best to save that bottle of Johnnie Walker or Glenlivet for something else.

If You Are Italian Or Really Like Liqueurs:

Try some Limoncello in this! There are some great homemade recipes that you can find online if you want to undertake that yourself (which is currently in the works here at Castello d'Ambrosini). However, if you want to be able to grab something off of your local beverage mart's shelves, Distilleria Caffo makes a tremendous Limoncello that is not sticky sweet and, well...tastes lemony! Best of all, you can find this for roughly $20...you and I both know that you have burned $20 on something without thinking of it before. Why not spend that on an artisanally-crafted liqueur?

Whisk(e)y: 'I' Before 'E', Except When It's 'Y' (Either Is Good And I'll Tell You Why)

I am a lucky person. I have great family and friends who love to explore adult beverages, and I have been fortunate to taste some killer stuff. I also have a job that allows me to design and lead spirits classes at my local shop, thanks to an awesome boss who has complete faith in me and my abilities. Additionally, my time spent taking classes with the WSET really helped me learn about and appreciate all kinds of distilled beverages: Gin, Rum, Tequila, Cognac, and of course...whisky.

Or is it whiskey?

So how is it spelled? Does it even matter? We see both spellings on labels, so doesn't there have to be a reason the 'e' is choosing to infiltrate our whisk(e)y?

All spirits trace their roots back to ancient times, where the first evidence of chemical distillation was started by alchemists in ancient Greece, but alcoholic distillation is believed to have started in the 13th century in Italy. These products were used to treat all sorts of diseases and general pestilence, and when the sick were being restored to good health, the term aqua vitae or "water of life" was used to describe these medicinal wonders. When these techniques spread throughout medieval Europe, other terms evolved such as the Dutch brandewijn ("burnt wine"), which later became simply "brandy," and the Slavic voda ("water"), which later became known as vodka. Within the United Kingdom, Usquebaugh (Scottish Gaelic) and Uisge Bethea (Irish Gaelic) also translated to "water of life." 

And when the two Gaelic terms were translated/anglicized, for whatever the reason the 'e' stuck in Irish Whiskey, while the 'e' never made it into Scottish Whisky. When Irish immigrants came to the United States with their knowledge of distilling from grains, the American producers started to use the 'e' in their whiskey labels. That is why your bottles of Bourbon are called "Whiskey."

"But Tony," you may be asking, "what about this?"

An excellent question! The Samuels family, who produces Maker's Mark traces their roots to Scotland, not Ireland. Therefore, they chose to roll with the Scottish spelling. Along with Scotch omitting the 'e', so does Canadian Whisky; one of Scotland's first colonies was in Canada back in the 1600s, and their influence has been felt ever since...no 'e' is getting in their whisky!

You might also notice more products are coming in from Japan lately; they also omit the 'e' on whisky labels, mainly because they pattern the majority of their styles after Scotch whisky far more than Irish Whiskey or Bourbon. 

So there you have it. Whether you like whisky or whiskey, there are so many out there to sample. Whether it is Scotch, Irish, American, or from some other part of the world, whisk(e)y has never been more popular. Two years ago, the Glenfiddich distillery surpassed one million cases shipped worldwide, a first for a single malt Scotch whisky. Glenlivet is about to do the same. Craft distilleries all over the United States are making tremendous, unique Bourbons and other American whiskey distilled from countless combinations of grains. We have a lot to taste and talk about...how is this a bad thing?

There's a ton to enjoy, so I have narrowed down six for you. Keep in mind that whisk(e)y prices are on the rise and sometimes there is fluctuation from store to store and state to state. Nothing I listed here is cheap, but they are incredibly satisfying starting points for you to begin your adventure...whether you prefer the 'e' or not.

Three without the 'e':

Glenmorangie Original ($40): I just ran out of this in my own bar, which is the best-selling single malt Scotch in Scotland. With its citrus and vanilla flavors, Glenmorangie Original (10 Year Old) is the Scotch I recommend to those who claim they don't like Scotch; it gets them every time. It should be a whisky staple in your home bar.

Forty Creek Double Barrel Reserve ($54): Whisky Maker John Hall creates three separate whiskies made from rye, barley, and corn and ages them all in their own barrels. Then, when the time is right, he blends all three and ages the blend in Bourbon barrels. The result is a full-bodied nutty, spicy whisky that is easy to enjoy at the end of the day by a fire. I have referred to this as "dessert whisky" in my Whisk(e)y 101 classes.

Nikka Coffey Grain Whisky 90 Proof ($65): While Japan's template follows the peated examples from the Scottish islands, this example resembles Bourbon in some ways, as it is mostly made from corn. While it has some sweet vanilla and caramel flavors, the main distinction from a Bourbon whisky is a noticeable meaty/smoky character. This is a welcoming, well-made Japanese whisky and is a fun one to try. 

Three with the 'e':

Knappogue Castle 12 Year Old Irish Whiskey ($44): Jameson is certainly the most popular Irish whiskey in America, however Knappogue Castle is strictly a single malt Irish whiskey that is easy to love. Tropical fruit, vanilla, and toasted marshmallow flavors show up in this whiskey that was aged all 12 years in Bourbon casks. This also went over very well with the beginner and connoisseur alike in my last class. You owe to yourself to try this as it delivered big time for the price.

Colonel E.H. Taylor Bourbon Whiskey 100 Proof ($47): I have had multiple friends tell me I needed to try this, and when I found E.H. Taylor at a fantastic wine and spirits shop in Chattanooga this summer, I had to go for it. It's rich, creamy, spicy and fulfilling on a winter evening. There is a little heat on the back of the throat, but when that subsides you are left with caramel apple pie flavor with baking spices lingering long on the palate. This is a steal. 

Balcones "1" Single Malt Texas Whiskey ($90): That's right...single malt whisky from Texas. The first time I tasted this, it was given to me without knowing it and I was blown away. This is 100% malted barley and made in the same process as a Scotch whisky, but it is very clear this does not taste 100% like Scotch. It also doesn't taste like a typical Bourbon. Caramel, pecans, vanilla, peach jam, and the entire rack of baking spices (cinnamon, cloves, allspice, nutmeg) make an appearance in this very complex whiskey. If you were good this past holiday season and saved a few bucks along the way, I highly recommend giving this a shot.