After distillation, the spirit is typically put into oak barrels to age for a period of time. Depending on the country, this can mean single grains or a combination of barley (malted or unmalted), corn, rye, oats or others. Whiskey is a distilled spirit made from a mash bill of grain. Though it will vary depending on the barrels, the consistently strong flavors of oak and vanilla, complimented by the higher proof, make this an excellent sipping or mixing bourbon-and a great value for the price. It’s an unpeated whisky distilled from a mash bill of barley grown on six Islay farms in 2010, highlighting the flavors of stone fruit, green apple, and citrus zest that the climate and soil bring to the grain.įour Roses Single Barrel ( view at Drizly) is our editors' choice for the best overall whiskey. Wiznitzer agrees, noting, “this distillery (in my opinion) turns out some of the most innovative consumer bottlings in all of Islay.” The Islay Barley 2011 release is a true experiment in terroir. “Their philosophy on whiskey is simple but effective: they care about what they do, and it comes through in their product,” says Brendan Bartley, beverage director of Bathtub Gin and The 18th Room. Experiments in the concept of terroir in whisky, aging its annual Octomore series in different barrel types, and often making some of the most heavily peated whisky you can find are just some examples. Scotland’s Bruichladdich distillery is always experimenting with new innovations. Region: Islay, Scotland | ABV: 50% | Tasting Notes: Honey, Citrus, Vanilla View On Drizly View On ReserveBar View On Playful notes of plum and cherry segue into a malty, toasty, and tannic palate that might just be the perfect stepping-stone for that wine drinker who thinks they don’t like the hard stuff. The result is an 82-proof whisky with a fruitier, jammier nose than anything found in Scotland (or, for that matter, in the many nations whose distilling traditions are unabashedly Scottish in origin). For Starward, the first Aussie distiller to achieve widespread distribution in the US, that innovation has taken the form of a unique aging process: when it comes time to put their single-malt whisky into barrel, they skip the ex-bourbon or Sherry casks, and instead source ex-shiraz and cabernet barrels from local wineries. Australia is a relative newcomer to the craft spirits scene, but the absence of any long-standing distilling traditions in that country has led to some innovative approaches to establishing a regional style. If you’ve never tried an Australian whisky, you’re not alone. Region: Australia | ABV: 41% | Tasting Notes: Caramel, Plum, Burnt orange Master Distiller Brent Elliott uses two mash bills and five yeast strains to create a total of 10 different recipes to make this flagship bourbon, while each Single Barrel release uses just one recipe to highlight a unique building block of the whiskey. “Its high rye mash bill gives a pleasant spicy note, and it has a big mouthfeel and an incredibly smooth finish.” “Four Roses Single Barrel is the benchmark for me for all other bourbons in terms of proof, flavor, and cost,” he says. (which features more than 450 different whiskeys), is a fan of the Single Barrel expression. Mike Vacheresse, the owner of Travel Bar in Brooklyn, N.Y. Read Full Review: Four Roses Single Barrel Bourbon Reviewįour Roses is a Kentucky bourbon that ticks all the right boxes-it’s affordable, has a variety of different expressions to choose from, and it tastes great on its own or mixed in a cocktail. Region: Kentucky | ABV: 50% | Tasting Notes: Plum, Cherry, Vanilla View On Drizly View On Minibar Delivery View On
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