You Need Irish Whiskey All Year Long

This Sunday is St. Patrick’s Day, and with this massive celebration comes the incredible push from Irish drink brands Guinness and Jameson. Yet for some reason, even though these products stand on their own merits, why don’t we see the same press all year long?

It’s funny…Irish adult beverages seem to enter America’s drinking equation and then disappear from our sights, but yet I read that the Irish whiskey category is growing at the insane rate of 20% per year over the last 20 years! According to Euromonitor International, a drinks research company, they expect north of ten million cases sold globally in 2021, with the United States making up about 40% of that figure. Ireland also went from having just three distilleries thirty years ago to 29 today, with many of those being built within the last five years. Many new brands have been introduced just within the last two years. All of these data adds up to something that I believe to be true: you need Irish whiskey year-round.

The thing I enjoy about Irish whiskey is that there is no uniform style; consumers have a lot of choice at their disposal and different brands can suit different occasions. Want a cocktail? J.J. Corry and Roe & Co. are 90 proof and above to stand up to other ingredients. Is it a cold night? Redbreast’s Cask Strength (110 proof) or Lustau Sherry Finish will warm you up with complex flavor profiles. Looking for something light and gentle when it’s a warm day? The grain-led Tullamore DEW Original is a great choice. Want something with a creamy, full-bodied texture? Green Spot Whiskey will do the trick. Want to introduce someone to Irish whiskey for the first time? Look no further than Writer’s Tears Copper Pot. How about something that’s just different? Slane Tripled Casked whiskey includes Jack Daniel’s casks in its barrel program. The possibilities are endless and deserve the same love that Scotch, Bourbon, and even Japanese whisky has been receiving.

I just wrapped up an Irish whiskey class last night and it was fun to taste the six whiskeys pictured above. There’s definitely something for everyone in the lineup, whether you are looking for traditional or modern expressions. Pick something that interests you, then make sure it doesn’t gather dust from March 18th, 2019 to March 16th, 2020.

Roe & Co. Blended Irish Whiskey ($31): This new brand from Diageo came about after the Guinness Power House was taken over; a distillery will be completed any day now, so for now Roe & Co. sources malt and grain whiskeys to make this blend. Fruity and creamy on the palate and floral/piney notes on the nose. Gently warming with a touch of malty sweetness on the finish.

Slane Triple Casked Irish Whiskey ($34): Slane whiskey was created on the site of Slane Castle, converting the stables to the distillery. While waiting for their own stocks to mature, malt and grain whiskeys aged in virgin American oak, Jack Daniel’s cask, and Oloroso Sherry cask were selected and blended. The result is a whiskey with brown sugar, caramel, vanilla, butterscotch, and a touch of dried figs. The finish is on the drier side despite all of these sweet flavors.

J.J. Corry “The Gael” Irish Whiskey ($70): Chapel Gate Whiskey released this as a tribute to the whiskey bonder J.J. Corry, who also traded tea, rum, and Bordeaux wine as an important figure in Ireland’s economy. NAmed after a bicycle Corry invented, The Gael is made up of 40% young grain whiskey, 55% malt whiskey, and 5% sherried malt whiskey. This is initially fiery, but once the heat subsides the herbaceousness (cilantro, parsley), grapefruit, beeswax and peppery spices start to come through. Very lively and benefits further when served cooler to allow the aromas to pop.

Writer’s Tears Copper Pot ($41): This release from Walsh Whiskey, who initially started in the coffee and Irish cream trade, is made with no grain whiskey at all. This is a blend of malt and pot still whiskey aged in Bourbon casks. Apple and pear flavors, with a soft, creamy texture. It is almost like drinking apple pie without a sticky sweet finish.

Green Spot Irish Whiskey ($57): Mitchell & Son was the last one standing before being swallowed up by the Irish Distillers juggernaut, but the Spot Whiskey brand name was retained and released as its own series. The Green Spot is made up of 7-10 year old pot still whiskey aged in a mix of Bourbon and Sherry casks. The result is a smooth, luxurious texture, gentle but complex on the nose. Fruity and spicy on the finish, this welcoming whiskey is beautiful when sipped neat.

Redbreast Lustau Finish Irish Whiskey ($75): Redbreast’s whiskeys are always creamy, yet lively thanks to the use of pure pot still whiskey. 9-12 years in a mix of Bourbon and Sherry casks, followed by another year in Oloroso casks. This is a rich, deeply-flavored whiskey; the addition of water makes a berry note pop from the glass and complements the dried figs, dates, and sweet spices (anise being of particular note).

You Need These Irish Whiskeys

It's been a loaded week for me. Aside from making sure my three sons weren't bludgeoning one another while being trapped inside during a winter storm, there was a lot to work on when it comes to promoting good alcoholic beverages. On Thursday, I had a great time diving into the subject of Irish whiskey, a seemingly forgotten category that sits in the background behind Scotch and Bourbon.

When you look in greater detail though, you will discover that Irish whiskey sales have grown 20% every year for the last 20 years. Jameson is the iconic brand that the masses tend to associate with Irish whiskey. It's a testament to their marketing and branding, which has paved the way for other brands to grow in the U.S., but at the same time it overshadows some of the boutique and craft producers that have emerged recently. The goal of any of my spirits classes is to adjust your frame of reference. Not all Irish whiskey tastes as Jameson Original does: light, clean, vanilla flavor with a touch of green apple and spice, filtered and bottled at 40% abv.

There is a movement to bottle Irish whiskey unfiltered and at higher strength to show the true character of what was distilled and aged. You will be surprised at what you will find if you just look for it. On Thursday, we sampled six whiskeys, along with Jameson Original to use as our point of reference for the evening. With St. Patrick's Day coming up in one week, here are some whiskeys to grab to celebrate. Just do me one favor...when St. Patrick's Day is over, don't forget about these. The flavors and aromas can be enjoyed all year long.

As always, retail prices are approximate:

The Pogues Blended Irish Whiskey ($36): A blend of 50% malt whiskey aged in Bourbon and Oloroso Sherry cask and 50% grain whiskey aged in Bourbon cask, this is a smooth, easy-drinking whiskey with a nice combination of fruitiness, nuttiness, and spice. The name does indeed come from the 1980s/1990s band, which collaborated with West Cork Distillers to produce this whiskey.

Tipperary Watershed Single Malt Irish Whiskey ($60): This farm has grown barley for quite some time, but now Tipperary is in the midst of constructing their own distillery. In the meantime, they created this single malt using six casks from West Cork, which is blended and cut with the local water on Ballindoney Farm. Richly textured, yet lively, ripe tropical fruits, vanilla, and honey butter make this exceptionally satisfying with a long, creamy finish.

Teeling Single Malt Irish Whiskey ($55): John Teeling left a lasting impact on the Irish whiskey industry with his innovation and ability to keep small producers alive. His sons, Jack and Stephen started this distillery in 2012, the first new distillery in Dublin in 125 years. Their single malt is aged in various casks, (including Port, White Burgundy, and Madeira), non chill-filtered, bottled at 92 proof. Light in color, it is heavy on flavor with dried apricots, cinnamon spice, and chocolate.

Tullamore DEW Trilogy 15 Year Small Batch Irish Whiskey ($80): The Tullamore DEW brand has been around for a long time and survived many tumultuous periods. The Trilogy refers to three generations of the Williams family and the three casks (Bourbon, Sherry, and rum) used to aged this blended whiskey (made from malted barley, unmalted barley, and corn). The result is a silky-textured whiskey with lots of mango, papaya, and other exotic fruit flavors, along with roasted nuts, honey, and chocolate cream. The finish lingers with what seems like a new flavor each time you sip.

Connemara Original Peated Single Malt Irish Whiskey ($50): This is a rare breed as Irish whiskey is typically not peated, but John Teeling's brand from the Cooley distillery takes a page from Scotland with double distillation and a gentle peat addition (less than half of the average of a peated Scotch whisky). The peat smoke is heathery with a touch of honey, and it complements the baked apple pie and spiced granola flavors very well. Soft and smoky on the finish.

Redbreast 12 Year Single Pot Still Irish Whiskey Cask Strength ($80): The current release of the cask strength series comes in at a whopping 116 Proof, so this is packed with plenty of fire and flavor. Once you let the alcohol vapors subside, you are left with dried figs, candied pineapple, spiced cookies, and a lively citrusy lift that makes this whiskey very well-balanced for being bottled at cask strength. The addition of water opens up the entire savory spice rack: paprika, chili powder, coriander, oregano, thyme, and so much more. This is one to sip and savor.

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.

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! 

The Obligatory St. Patrick's Day Beer and Whiskey Post

Today marks a day of great pride. On this day one year ago, my third son was born and many years ago my father was, too. Six years ago tomorrow, my second son was born. Additionally, we have some Irish ancestry in our immediate family, so March 17th carries a lot of importance to us around these parts.

I know that across the country and particularly in the swath of the I-95 corridor stretching from Boston down to Philadelphia, there are many folks taking pride in their Irish roots by participating or attending parades, heading out to a favorite beverage establishment, or enjoying the day humbly and quietly at home. While the outward celebration in the streets is what we are typically used to seeing, the latter method of observance would not be surprising at all. After all, St. Patrick himself was a humble figure in history.

Quick history lesson as I did in my St. Valentine's post: As a teenager, he was captured by pirates in Roman Brittania in the 5th century and enslaved for six years in Ireland, herding and tending to sheep. During his time in captivity, he turned to Catholicism and had a vision that he was to leave Ireland and return home, eventually escaping and finding sailors at the coast who he convinced to bring him back to Brittania. While home, Patrick joined the priesthood, working his way to a bishop. At this time, another vision had him going back to the very place in which he was enslaved to spread Catholicism, so he ventured to Ireland. Here, Patrick began converting the people to Catholicism and built numerous churches across the country, giving all of himself to the cause right up to his death in the middle of the 5th century.

On this day of observance, I know that plenty of Guinness and Jameson will be consumed. Heck, Jameson Irish Whiskey is popular in the U.S. all year long as it makes up 78% of all Irish whiskey sales. Guinness Stout's consumption in the U.S. somewhere near a BILLION liters per year! While these are delicious beverages, it also pays to explore a little. Consider this my attempt to get you to branch out (not convert you). Now, I am no beer authority, but it sure seems like there is a craft movement happening in Ireland. And if you can find any of the beers listed here (even if the post is two years old), I say dive in.

As for whiskey, well...I have you covered. If you need to, feel free to reference my Whisky vs. Whiskey post for general production information

West Cork Distillers Blended Irish Whiskey Bourbon Cask ($20-ish): This is a blend of grain and malted barley to make a light-bodied whiskey with a lot of vanilla flavor. A solid alternative option from Jameson.

The Tyrconnell Single Malt Irish Whiskey (about $40): Kilbeggan Distilling created a creamy and full-bodied example of Irish whiskey made completely from malted barley with a long, fruity finish.

Green Spot Château Leoville-Barton Cask Finish ($90-ish): This is a fantastic way to treat yourself. This single pot still Irish whiskey first ages in a combination of Bourbon and Oloroso Sherry casks, then finishes in casks that held legendary classed growth Bordeaux wine for 12-24 months. The spectrum of flavor is wide and deep, showing everything from peach and plum fruit to sweet baking spices to more savory salt and pepper spices.

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.