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.

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).

Upcoming Wine & Spirits Seminars

For those of you who don’t know, not only do I spend time working on my personal beverage blog, but I also have the glitzy position of Director of Marketing & Education at the Divine Wine Emporium here in the shoreline village of Niantic, CT. With fall coming up, it means we start rounding up guest speakers from different wine and spirits companies to tell good stories and of course, pour samples for us to try.

So let me be a shill and give some press to Divine Wine today. Our calendar is filling up fast, and we are getting the festivities started tomorrow night. The guest speaker programs are typically free, while our in-house educational sessions require a fee of some kind. Here’s a rundown of what we have coming up, and if you are in town give a call to Divine Wine at (860) 691-1053 to RSVP for any of the programs below.

Thursday, September 20th, 7:00pm (Cost: $0): Single Cask Nation & More. Josh Hatton, founder of Single Cask Nation and Northeast Regional Manager for ImpEx Beverage, will be talking whisk(e)y with us. He has seven whiskies in total to share, two of which come from Single Cask Nation. Other products include Kilchoman and Isle of Skye from Scotland and Ohishi from Japan. Josh is a great guy, who I got to know back in March at a trade tasting with Skurnik Wines & Spirits.

Wednesday, September 26th, 7:00pm (Cost: $0): Piazzo Winery. We welcome this outstanding producer of Piedmont wines to the classroom. We already carry the Piazzo Barolo, and we will be tasting a range of other wines from the region (expect this to be a red wine-leaning seminar). Marco, the grandson of Armando Piazzo who is heavily involved at the winery, will be our presenter for the evening.

Wednesday October 10th/17th/24th, 7:00pm (Cost: $100 for the three sessions): Wine 101. The Boss himself, Ken Turcotte, Certified Specialist of Wine and WSET Advanced Level III is running his tremendous foundation wine course that he has taught to nearly 1,000 students over the last 16 years. He covers everything from field to bottle in a fun, casual setting over three Wednesdays in October. The tuition covers all study materials and wines that will be tasted.

Thursday, October 25th, 7:00pm (Cost TBD): Gin Lane 1751. Geoff Curley, founder of Gin Lane 1751, is extremely passionate about gin and works to not only build his brand, but to promote the gin category. He will be offering a full seminar on gin, complete with sampling four products, and providing practical know-how in the form of cocktails, classic and modern.

PSA: Stay Hydrated

What does Crown Royal have to do with hydration? Read on to find out.

I really enjoy writing about alcoholic beverages. I study it every day to make myself smarter and share information with you so you can make confident, informed buying choices. It's fun to explore a new wine or sample a classic cocktail. It is great to pick up the new release from your local craft brewery. When disposable income allows it, it's a joy to spend $100 on a bottle of fine Cognac or single malt Scotch and sip it at the end of a night.

However, a small but very important part of what I do involves responsibility. It is my duty be a good advocate of moderation and good health. Even though summer is winding down, the temperatures sure haven't given us a feeling that we will be heading into autumn (I'm not exactly feeling that malty, rich Oktoberfest brew just yet!). If there is any beverage that should be at the top of your list every day, it should be a significant dose of water.

Now don't get me wrong here. I love a refreshing white ale or some Tequila on these warm, muggy days, but in order to prevent the alcohol combining with the heat to serve me a whopping headache in the morning I am staying on top of hydration. Keep the water flowing all day. Drink a glass in between alcohol if you plan to have multiple beverages in one sitting.

For example, take this newly released campaign from Crown Royal, which is asking fans to have a Crown Royal Water Break. This is something I can appreciate: a large brand like Crown Royal (63 million liters sold worldwide) owned by a gigantic drinks company, Diageo, encouraging alcohol consumption in moderation while staying hydrated. Additionally, on the heels of the pro football season about to kick off tomorrow, you have former NFL greats such as Brian Westbrook (my final bit of love to Eagles fans before the 2018 season gets started) being spokespeople for the brand and the Water Break message.

Image credit: The Atlantic

And as we do head into legitimate fall weather, don't skip out on the water just because the temperatures feel cooler. You still need it. Water regulates your body temperature, takes nutrients to all parts of your body, and keeps you awake while you read my blog. So whatever you pick as your poison, stay hydrated. It's important.

We will return to regularly scheduled boozery next time.

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.

Why You Should Drink More Japanese Whisky

The two whiskies above took home major awards in 2008. How did Japan make its mark in an industry dominated by Scotland, Ireland, and the United States? Read on to find out more.

As you may know, I run a bunch of spirits programs at the store (which is in the running for Best Wine & Spirits Shop, by the way!) here in Connecticut. Along the way, I have had returning students provide feedback on what they would like to see in future classes. A frequent (and somewhat surprising) request was that I hold a course discussing Japanese whisky.

I said to myself, "Self...why not? We should have a nice response if we are getting that many folks looking to learn more about what Japan has to offer the whisky drinker." When I saw that two dozen fans of the topic signed up for the class, that just confirmed something that I have been thinking about for quite some time: Japanese whisky is an alcohol category that is real and deserves your attention.

The most amazing part of Japanese whisky is that it has only been commercially viable for less than 100 years. It all started with two men who laid the foundation for success: Shinjiro Torii and Masataka Taketsuru. Torii started an import company that focused on Spanish wines. He found that it didn't go over well, so he turned his attention to finding western-style liquors that would suit the local palate. In 1918, Torii sent Taketsuru to the University of Glasgow in Scotland to learn all he could about how Scotch whisky was made.

Yoichi was not built to be a Scotch whisky copycat, but rather in reverence to Scotland. 

During Taketsuru's time there as a student, he also apprenticed at the Longmorn and Hazelburn distilleries. He returned to the Osaka area, married to a Scottish woman, ready to partner with Torii's company (that later became Suntory) to build the Yamazaki distillery in 1923. When the first product launched in 1929, it wasn't the successful product they had hoped it would be, leading to some philosophical differences and eventual split. In 1934, Taketsuru ventured off on his own to the northern island of Hokkaido, where he felt the environment most resembled Scotland's climate and could therefore emulate Scotch whisky in Japan. Taketsuru built Yoichi (which still stands today), which is part of the Nikka Whisky group that includes the Miyagikyo distillery. Taketsuru's goal to recreate Scotch whisky came true as today, Nikka makes a range of malt, grain, and blended whiskies that have won many awards, including best single malt whisky (Yoichi 20 Year) of 2008 in the World Whisky Awards.

Despite butting heads when it came to philosophy, these two provided the foundation for the good fortune Japanese whisky is starting to enjoy today. Image credit: Whizzky

Meanwhile, Suntory added Hakushu distillery to Yamazaki to increase its capabilities. Torii wanted to make whisky that would appeal to the Japanese palate with mild, delicate qualities and clarity of flavors (which you will certainly find in the Hibiki range). After Torii passed away, the company diversified into non-alcoholic beverages and holistic supplements and by 2014 purchased Beam Global (Jim Beam, and other brands) for US$16B. Suntory's Hibiki 30 Year blended whisky won best blended whisky of 2008 in the World Whisky Awards.

So 2008 was a major turning point for a country who endured World War II and subsequent recovery, high alcohol taxes on domestic production, the availability of cheap imported whisky (that cost less than what was being produced domestically), and an economic downturn in the 1990s. While Torii and Taketsuru took different paths, each stuck to his guns philosophically and each made his mark on the whisky industry that led to the influx of Japanese products we are seeing on shelves today.

Aside from the two major players of Suntory and Nikka, who are juggernauts producing many different styles and labels, there are also smaller distilleries, most of which were founded as sake breweries and shochu producers, making much smaller quantities of high quality whisky. These once part-time distilleries are seeing so much demand for their products, they are slowly evolving into full time, serious whisky players. This brings me to what we tasted in our class this past Thursday night. We chose six whiskies from the independent/small distillers to show students where Japanese whisky is today. Additionally, with demand through the roof for Japanese whisky, prices of the well-known larger brands from Suntory and Nikka are skyrocketing. I wanted to offer a lower barrier to entry for someone to get started in exploring Japanese whisky.

With the help of my friend and outstanding sales rep from Skurnik Wines & Spirits, we were able to put together an awesome lineup that generated a lot of discussion and enjoyment. You should be able to find many of the following products in your market, but as always if you don't...ask your friendly retailer if he or she can order one for you. Find a Japanese whisky that fits your budget and give it a shot...we have so many examples available that are worth seeking out.

Mars Shinshu Iwai Blue Label ($36): This corn-based whisky shows some similarities to Bourbon with a mild sweetness. The whisky is aged for anywhere from three to eight years in different types of barrels to create an easy-drinking whisky that is a great base ingredient in cocktails. Pear, peach, and vanilla flavors with a subtle caramel sweetness on the finish.

Mars Shinshu Iwai "Tradition" ($54): Same distillery as the Iwai Blue Label, but now malted barley based and aged in a mix of Sherry, Bourbon, and "Wine" cask. Flavors and aromas are more pronounced with cherry fruit, honey, toffee, ginger, and a gentle smokiness. Spicy on the finish.

Matsui Shuzo Kurayoshi Pure Malt ($60): This is 100% malted barley, with whisky ages ranging from three to eighteen years in Bourbon casks. Soft texture with a fragrant nose of raisins, roasted nuts, and vanilla. This whisky is also available in a Sherry cask version.

Ohishi Brandy Cask ($66): Ohishi was traditionally a sake and shochu producer being located in the southern island of Kyushu, so their whiskies use rice as the base material. Distilled in stainless steel (rather than copper) pots, this leads to a silky-textured whisky that has spent three to 25 years in Cognac barrels. Bottled unfiltered, flavors of dried pineapples, fresh exotic fruits, and vanilla are complemented by delicate floral notes.

Ohishi Sherry Cask ($66): Sherry wine definitely comes through on this whisky, so you fans of Macallan and Dalmore should be looking this way if you want to try something different. Dried figs, golden raisins, hazelnuts, and almonds come through with a tropical fruitiness that makes this incredibly enjoyable.

Eigashima/White Oak Distillery Akashi Ume Whisky ($37): This is a unique beverage that is almost like a ready-to-drink cocktail. Malt whisky is infused with green sour Japanese plums (a.k.a. "ume") and rock sugar, then married in barrel for six to twelve months. This can easily be poured over ice or mixed with club soda to make a refreshing drink. Additionally, this could be an interesting component of a Japanese take on an Old Fashioned or Whisky Sour.

What We Are Drinking In February

Another round of brutal wintertime sickness put me behind the 8-ball once again when it comes to sharing some fun drinking info. However, a lot has developed behind the scenes where I am going to be busy in the month of February. This is thrilling for me as it will help me push through the rest of this awful winter with some tremendous events and classes.

If you are in Southeastern Connecticut, you won't want to miss these.

Frederick Wildman 2016 Burgundy Tasting (Trade only), February 8th

Frederick Wildman & Sons is an importer/distributor of fine wines, who will be hosting an event in Boston showcasing wines of Burgundy's 2016 vintage. Winemakers will be on-hand, so this will be a fun one. You will certainly get a report of the experience from me sometime next week.

Japanese Whisky Class at Divine Wine, February 15th

I will be launching a Japanese whisky session in the store's classroom from 7:00-9:00pm, featuring a range of whiskies acquired by Skurnik Wines & Spirits in 2017. More Japanese whisky products seem to be hitting shelves weekly as it is the fastest-growing whisky category at the moment. This course will expand on basic topics covered in my Whisk(e)y 101 sessions and take a deeper dive into what's happening in Japan. Just $20 per student. You can register by calling (860) 691-1053.

Wine 101 at Divine Wine, Begins February 21st

The Boss himself, Ken Turcotte, will be running his awesome wine foundation course over three consecutive Wednesday nights beginning February 21st, 7:00-9:00pm. Ken has delivered this course to over 1,000 students during the store's 15 years of existence. Taste wines and discuss all aspects of wine from field to bottle in a casual setting. Tuition is $100 for the three-week package, which includes study materials and wines. Call (860) 691-1053 to register and make payment.

Trimbach visits Divine Wine, February 22nd

We are in for a real treat later this month as Jean Trimbach of legendary Alsace wine producer Maison Trimbach, presents a range of wines in the Divine Wine classroom from 7:00-8:30pm. Trimbach has been making exquisite wines since 1626. This is one I am not going to miss. Absolutely FREE to attend, but you can buy wines at the end of the program if you like. Call (860) 691-1053 to RSVP.

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.

The Waves Of Whisky Have Hit Me Hard

It amazes me how fast the switch flips from the slower-paced summer months to the breakneck speed of September. It's not just school year adjustments, but all the fall extracurricular activity quickly spikes up. Additionally, my life as a professional drinker means there is less time for actual drinking and more time spent running classes and promoting events. Along with that, just staying current with the world of adult beverages by reading up on certain topics or even meeting with folks in the industry can present a different set of challenges. Fortunately, the start of autumn led me to a whole lot of time spent studying, learning, presenting, and even tasting whisky.

What can I say...of all the beautiful spirits available, I can't help but profess my love of distilled grains. I have so many choices to get cozy with, and with so many options at our disposal, there is bound to be one you like...even if you claim to not like whisky. This theory could easily be put to the test based on my Mastering Single Malts series that I am leading at Divine Wine. Last Thursday night, we spent a session covering all of Scotland's regions of whisky production. In the class, we discussed the stylistic differences and how flavor and aroma are impact by techniques used in each of the region's distilleries. We also covered environmental differences, such as a distillery's proximity to the coastline, water and peat sources, and so much more. 

If you need a reminder, the term "single malt Scotch" refers to a single distillery's whisky produced from 100% malted barley and aged at least three years in old oak barrels. All aspects of production must take place in Scotland. To think that this is all you need to follow to call your product single malt Scotch, how do we end up with a gigantic range of selections with different styles, quality levels, and price points?

We had an interesting lesson, even some debate, as to whether it is a region or an individual distillery's character that dictates a style of single malt Scotch whisky. Typically, the regions have been lumped into certain "flavor camps" over the years, but honestly you can have a heavily peated Highland whisky or an unpeated Islay whisky. It all comes down to identifying a "house style," which is a flavor expectation each time you sip your dram. Along the same lines, a Champagne producer will have an identifyable style every time you taste its sparkling wine. The distilleries and Champagne houses are building unique brands.

Image credit: Ace Spirits

For your reference, here are the regions we are dealing with when it comes to Scotch, and what their whisky typically tastes like.

Speyside: the highest concentration of distilleries are located in this subsection of the Highlands. Lots of water sources and and variations in the landscape lead to a wide range of styles, but generally speaking Speyside Scotch can show up either fruity or malty. Southern Speyside tends to have softer, lighter flavors.

Lowlands: Gained a reputation for lighter, more delicate spirits as this was a center of grain/blended Scotch production. Single malts evolved this way, too, and the Lowlands should be given plenty of respect for its fragrant maltiness.

Highlands: A large physical geography with many variations. Coastal distilleries feel the salt air, particularly in the Western Highlands, leading to rich and briny whiskies. Southern Highlands show more "green" flavors with delicate aromas. Eastern Highland Scotch has a lot of flavor and structure, meaning they can stand up to long aging. The Northern Highlands are fruity and full-bodied. This is a region where possibly more than any it pays to get to know the individual distilleries when searching for a style you like.

Islay (EYE-lah): An ancient island where peat dominates thanks to it being a traditional fuel (as opposed to the mainland having access to coal). Scotch whisky is generally bold and fiery from here. This is Scotch for the IPA beer-lover thanks to its assertiveness.

Islands: Technically part of the Highlands, whiskies can be similar to Islay in style as peat is often used, but not all the time. Salty, seaweed flavors are noticeable, and peat (particular from the northern Islands of Orkney and Skye) is less aggressive, but smoky. Other islands, like Jura, or fragrant and piney without being peaty. There is no uniform style for an "island" whisky, but each island has distinct character. 

Campbeltown: Located on a peninsula, this town was once a major hub of malt whisky production before a high number of distilleries closed due to lack of demand for their heavy, oily, complex whiskies. Today, the few distilleries remaining have carved out a niche with an old-school, rich pre-Prohibition style.

That's what you are dealing with in a nutshell and is a great starting point for you when you explore the regions of Scotland. If you still need a starting point to work off of, here is what we tasted last week! These are all considered flagship products that are typical of each distillery's style. There is something for everyone in this range of products.

Here is the lineup from the regional session of the Scotch class! Details below...

Glenlivet 12 Year Old, Speyside: This is the top-selling single malt in the U.S., and I can understand why. It is gentle, soft, lightly fruity with green apple flavors, and it has a floral fragrance that makes this easy to enjoy. It's an easy one to keep in your bar.

Cragganmore 12 Year Old, Speyside: This hits the other end of the spectrum for Speyside malts, with rich, nutty flavors. Each time you stick your nose in the glass, you smell something new. Berries, pears, herbs, and walnuts all show up in this dram and has a long, lingering finish.

Auchentoshan 12 Year Old, Lowlands: Citrusy with breakfast cereal/baked oatmeal flavors. Vanilla, ginger, and nutmeg make this whisky taste like fall in a glass.

Dalmore 12 Year Old, Northern Highlands: Rich and full-bodied with dried fruit flavors (figs, dates) and candied oranges. With sherry casks involved, you can taste the nutty, saline flavors on the finish, but still wrapped up in the dried fruit flavor.

Springbank 10 Year Old, Campbeltown: Oily texture but intensely aromatic. It has a delicate texture with pears and apples, but also has a smoky maltiness on the palate. Finishes like apple pie after the smoke subsides. This is almost like drinking all of the regions in one glass.

Lagavulin 16 Year Old, Islay: Bold, fiery and intense, Lagavulin is a bonfire on the beach, with salty, almost bacony flavors. When you taste the whisky a second time, there is tropical fruit flavor underneath all the peat smoke. One to drink in front of a roaring fire.

What You Are Drinking For Sunday Night Football Week 1

The glamour and glitz of New York and Dallas are overshadowed by a strong community brewery in Brooklyn and a humble distillery 95 miles south of "Big D" in Waco. Image credits (L-R): Business Insider, D Magazine, Brooklyn Brewery, The Beer Haul

You (hopefully) just read my in-depth analysis of the teams playing in tonight's NFL Kickoff game, and what you can drink from the respective cities/regions involved. I finish up the Opening Day special with the two teams playing on Sunday Night, which will be the norm for this series; I would be here all day and night if I tried to come up with recommendations for every game of the season!

Where Sunday's score will be settled this week in prime time. Image credit: Dallas Cowboys

The first Sunday night game that counts in the 2017 standings is being played by two teams Eagles fans wish would be wiped off the face of God's green earth: the New York Giants and the Dallas Cowboys. These are two teams that drive massive ratings anytime they are on television (to the chagrin of the Eagles fan) and hail from two states that are booming in all three phases of alcoholic beverages: beer, wine, and spirits. It's not going to be an easy decision.

The Giants call themselves New York, but play in New Jersey, so I have been given some leeway with where I can choose from. However, I am going to stick to my place of birth for the New York/New Jersey choice. I was born in pre-trendy Brooklyn, New York that looks nothing like it does today. When Brooklyn Brewery first opened for business 1988, the goal was to revive the brewing scene in New York City that was hit hard by both a hop shortage and then Prohibition. Co-founder Steve Hindy took the approach of donating his brews to local events, mostly in creative arts like music, theater, and museums, but also in other business launches, according to their web site. The foundation was formed through ties to the Brooklyn community and spread from there. Today, you can find Brooklyn beers on the shelves nationally, with a killer range of products.

For the Dallas area drink of choice I head south to Waco, where Balcones Distilling is located. I had made mention of their Texas Single Malt Whisky in the past, but never really went into great detail about the company. Balcones got started in an old welding building in 2008, knocking down walls, bringing in copper stills and started distilling by 2009. The goal was simple: make authentic Texas whisky (note the lack of 'e' in whisky, sort of an homage to the Old World), where malted barley plays a key role in their products as it does in Scotch whisky production. However, the hot days in Texas offer an aging environment different from Scotland, where the spirit matures in barrel faster, leading to a different flavor profile. Balcones also uses corn in their products as is common in Bourbons from Kentucky, but sourcing in the American Southwest leads to a different flavor from Kentucky Bourbon. In a mere nine years, Balcones has put itself on the map as a fantastic whisky producer with distinct products.

So I'll be honest: I am a Giants fan. I will be sitting on the couch rooting for my team with beer in hand, but in a showing of support for the greater good of alcoholic beverages, I will recommend a Balcones whisky for you and I to enjoy...it's just really good and impossible to ignore! Here's what you (yes, you too, Eagles fans!) are drinking Sunday night:

Brooklyn Brewery Oktoberfest ($10/6-pack): Malty and creamy, but balanced with the right amount of hops. It's like drinking a loaf of dark, crusty bread with a touch of baking spice. Enjoyable on a cool, late-summer night.

Balcones Brimstone ($70): This is a deep, bold, unique whisky that imparts an incredible smokiness thanks to a proprietary process using local Texas scrub oak. Tobacco, red chiles, tea, and a flavor I can only describe as "Texas BBQ rub" based on black pepper with a long savory finish. If you are a fan of strong, upfront flavors and aromas in your whisky (I am looking at you, IPA beer drinkers), this is one to sample!

I Survived Volleyball Night...Now It's Time For A Drink

When we moved to Connecticut over four years ago, I knew I needed to find a physical activity to do. It had been a LONG time since I had really broken a sweat aside from going for walks or hikes in a park, or eating jalapenos in the summer sun. Taking care of the kids and studying for wine school took up most of my waking hours for several years, and when I was done with that for the day, I wanted to do nothing.

Yeah, that's not good...

I used to play basketball. A lot of basketball, and over the years I just didn't like how my back, knees, and ankles felt when I was through. So when I looked in our town's Parks & Rec brochure, I said, "Oh...they do volleyball here. Let's give this a shot."

I showed up the first day, and when I watched people warming up I muttered, "What the #$%! am I doing here?" Fortunately, I stuck with it. To this day, returning a serve is still a coin flip proposition, but I did improve my setting, spiking, and blocking. People who had been doing this much longer than I have coached me up on my technique, too, and I was (and still am) happy to take the advice. As a result of venturing out of my comfort zone, I not only became a believable enough player, but I also met some awesome people who became friends.

And while the theme of this blog is to encourage you to step out of your comfort zone with your adult beverage purchases, I actually tend to stay rigid when I am looking for a post-game drink. Most nights I immediately head directly to the showers and bed. However, on the nights I choose to meet up with the crew at the bar or watch a game at home, I need something restorative after chasing down a free ball to the corner, absorbing punishing kills, or diving after a short tap over the net. I essentially play steel cage volleyball, so my body is always in need of repair.

That's me on the left back in August; I almost look like someone who can play volleyball! Soon enough, we'll be playing on the beach again. Hopefully, my friends don't mind their likenesses being used for my benefit.

Whether you are into running, cross-fit, weight training, or just going for a stroll, I'm sure you like to reward yourself for getting the blood flowing with a satisfying drink. Now, I will say this: I am no fitness expert, but I do find it important to re-hydrate with water or your electrolytic drink of choice. Directly replacing all those lost fluids and nutrients with booze will lead to feeling like garbage the next day. For a non-alcoholic drinkable meal, a smoothie made up of some proportion of frozen fruit, yogurt, banana, fruit nectar, and greens (maybe even a scoop of protein powder) does wonders for keeping you going. When I am in for the night, it's leftover pasta or a sandwich of some kind. Even when I go to the bar after playing, wings or pulled pork is a must for me.

So after proper refueling, here's what I typically reach for after my body has splattered itself on the court for two hours on a Tuesday night.

Abita Turbodog ($9/6-pack): Yes, a beer has made it into a post! This is a full-bodied brown ale that has all of the "brown" flavors going on: caramel, toffee, roasted nuts, and chocolate. It's a very good brew to have on-hand in the winter months. If I have zero inventory, well...I go for a Guinness Draught or Boddington's Pub Ale.

Two Roads Worker's Comp Farmhouse Ale ($10/6-pack): More beer! If I need something lighter but still loaded with flavor, I love a good Saison/Farmhouse Ale, a wild yeasty style that is traditionally made in winter to be sold in the summer. This Connecticut brewery's example is packed with tropical fruits and spices. I will happily knock this back year-round, along with Maine's  Allagash Saison (pictured, about $10/4-pack).

Whisk(e)y (any price point): On nights where I have exerted myself more than I expected to, or if the games are particularly intense, whiskey is in order. Bourbon, Scotch, whatever. As I write this, I am enjoying the Sons of Liberty Battle Cry Rhode Island Single Malt American Whiskey ($44). This is actually a distilled Belgian-style ale, which results in what tastes like breakfast: a bowl of oatmeal with almonds and baking spices. They also make the Uprising American Whiskey, made from a distilled stout beer for a few bucks more.

You have something you like to enjoy after a workout? Share it with me below!