A Unique Twist on Tradition: Jack Daniel’s American Single Malt Whiskey

For over a century and a half, Jack Daniel’s has been synonymous with quality whiskey. But now, they have embarked on a new endeavor, distilling an American single malt whiskey. When you hear the term “single malt,” your mind may wander to the grassy flavors of Scotch whisky, where peat moss plays a vital role in the malting process. However, the American single malts currently available are mostly produced by craft distillers. Jack Daniel’s new American Single Malt Whiskey, priced at $99.99 (90 proof), is a departure from its Scottish counterparts, as it does not incorporate peat. Instead, it utilizes the same yeast used in their Tennessee and rye whiskeys. However, unlike typical whiskey, which incorporates corn, rye, and barley, this single malt keeps it simple with only malted barley.

The barley used in this single malt is different from what Jack Daniel’s uses in their other whiskeys. Nonetheless, it undergoes the usual process of grinding, fermenting, and distilling in Lynchburg, Tennessee. This distinctive grain brings a nuttier or biscuit-like flavor to the whiskey. Chris Fletcher, the master distiller, notes that after aging in new, charred American oak barrels for approximately five years and finishing it in Oloroso Sherry casks, the whiskey exhibits aromas of honey, malted chocolate, and dark fruits. The flavors are equally intriguing, with notes of bread and dry cherry, accompanied by a unique texture and viscosity derived from the barley.

In 2012, Jack Daniel’s began experimenting with a 100% malt grain bill, intending to put their own twist on timeless single malt traditions. Last year, they released a limited edition American Single Malt Special Release, crafted from single barrels. This year, the plan is to continue this tradition, ensuring a more consistent flavor profile through the blending process. Unfortunately, to acquire this rare gem, one has to visit duty-free retail locations worldwide or certain U.S. military bases. Nonetheless, Jack Daniel’s hopes that this new single malt will help elevate their brand on a global scale.

Master Distiller Chris Fletcher emphasizes that their goal was not to replicate the world of Scotch whisky but to create a distinctly American version of single malt whiskey. He highlights the importance of staying true to the Tennessee style and infusing it with the essence of American craftsmanship. By doing so, they have added their own mark to the single malt landscape, paying homage to tradition while forging a new path.

The release of Jack Daniel’s American Single Malt Whiskey signifies a fusion of old and new, tradition and innovation. As whiskey lovers, we embrace this exciting chapter in the world of American spirits. It is a testament to the evolution of a beloved brand and a glimpse into the future of whiskey-making.

Note: This article was originally published on USA TODAY by Mike Snider.

Angel’s Envy has made a name for itself in the whiskey world for its exceptional cask-finished releases. As a fan-favorite, the annual Cask Strength Bourbon release always generates a lot of excitement among whiskey enthusiasts. But this time, Angel’s Envy is taking it a step further by introducing their first-ever Cask Strength Rye, also cask-finished. This exciting venture falls under the purview of their new master distiller, Owen Martin, who has been with Angel’s Envy for just about a year.

The details of this new Cask Strength Rye are quite intriguing. It starts with a mashbill of 95 percent rye and five percent malted barley, which was distilled at MGP in Indiana in 2015. The base liquid was then aged for five to seven years, and some of the whiskey was finished in sauternes wine barrels for three years, while the rest spent six months in toasted oak barrels (both French and American). The end result is a whiskey bottled at 114.4 proof.

Now, I understand that hearing about a toasted oak finish might give you some reservations. If not done right, it can overpower the palate and overshadow other flavors with an onslaught of baking spices. But fear not, in this case, that is definitely not the situation. This high-proof rye whiskey is a delightful blend of fruity and peppery notes, courtesy of that 95 percent rye mashbill. Taking a sip reveals the magnificence of pear and cherry flavors, accompanied by the richness of dark and milk chocolate, almond, and a hint of toasted spice that adds depth without dominating. If you prefer a slightly lower proof, feel free to add a splash of water, but keep in mind that this whiskey has strength without being overly hot.

There’s a catch, though. With only 5,500 bottles of the Cask Strength Rye available, it might prove challenging to find when it hits the shelves in December (with a suggested retail price of $270). This limited availability is even more restricted compared to the Cask Strength Bourbon, which will see a release of over 20,000 bottles. However, don’t worry, as the Cask Strength Bourbon is also an exceptional whiskey that is definitely worth seeking out and likely to sell out quickly.

Owen Martin’s first attempt at blending Angel’s Envy Cask Strength has yielded fantastic results. With this introduction of their 12th bourbon and their first rye in the cask-finished category, the excitement for future releases from this distillery is palpable. If you manage to get your hands on a bottle of the Cask Strength Rye, consider yourself lucky. And if you’re still unsure about it, let me assure you that this whiskey has received a well-deserved score of 94 out of 100, making it a true gem.

So, mark your calendars and keep an eye out for Angel’s Envy’s Cask Strength Rye release. But be prepared to act fast, as the limited number of bottles is sure to make it a sought-after whiskey among enthusiasts. And who knows, this might just be the beginning of an exciting journey into the world of Angel’s Envy cask-finished whiskeys.

Talking about the prominent figure in the culinary world, it is impossible not to mention Mario Carbone. His renowned Spicy Vodka Sauce from Carbone Fine Foods has gained nationwide popularity since its release in September. In fact, it has become the highlight of numerous “Carbone spicy vodka sauce hack” videos on social media. If you’re interested, you can purchase the sauce on the Carbone Fine Foods website, and mark your calendars for National Vodka Day on October 4th.

Recently, Chef Carbone paid a visit to the gourmet grocery store Citarella on 6th Avenue in Manhattan. During his visit, he shared more about his iconic Spicy Vodka Sauce, including his annoyance with the countless versions of “hacks” that involve adding cheese. “We don’t put cheese in it,” stated Carbone. “In fact, we frown upon it when customers request it at the restaurant.” It’s not that the chef has a personal vendetta against cheese in pasta dishes; he simply believes that cheese is not an essential ingredient for every pasta recipe. “I genuinely don’t think it’s necessary. The dish is already rich on its own,” he explained. “At our restaurant, when our pasta is served, people immediately ask for cheese before even tasting it. I get frustrated with my parents about it, and they respond by reminding me that they raised and educated me.”

Taking a closer look at the ingredients used in Carbone’s vodka sauce, it becomes apparent why the chef’s frustration stems from the addition of cheese. Carbone vodka sauce is meticulously made in small batches using onions, chili peppers sourced from Calabria, and San Marzano tomatoes grown in volcanic ash in Italy. Chef Carbone went on to share a heartwarming anecdote from his experience when he personally travelled to a field in Italy to handpick the San Marzano tomatoes and meet the grower. “It was an emotional experience for both me and the farmer. When I left after a few hours, he was in tears. It was a deeply touching moment for all of us.”

Interestingly, even Chef Carbone’s idol, Bobby Flay, adds cheese to his vodka sauce. In a TikTok video, Flay demonstrates how he prepares Carbone’s spicy vodka rigatoni with his girlfriend, Christina Pérez, mentioning, “I’m gonna add a little Parmigiano Reggiano. I just can’t help myself.” However, if you ask Mario Carbone, he believes that if you can resist the temptation, you should. Carbone remarked, “Bobby Flay likes to put cheese in it, I don’t know why but he does.”

Carbone also shared an amusing detail during his visit to Citarella. When he and his business partner, Rich, lived together in an apartment in Manhattan’s West Village, they would often say, “WWBD?” – short for “What would Bobby do?” However, it seems that the answer to that question is that “Bobby would put cheese in his vodka sauce,” which goes against Chef Carbone’s principles.

In conclusion, Chef Mario Carbone has made a name for himself in the culinary world with his famous Spicy Vodka Sauce, which has become a social media sensation. His emphasis on not adding cheese to the sauce stems from his belief that it is unnecessary for the already rich and flavorful dish. So the next time you enjoy Carbone’s Spicy Vodka Sauce, remember to savor it in its purest form, just as the chef himself intends.

Discovering the Art of Whiskey Tasting: A Journey to Refining Your Palate

Whiskey, a beverage that has delighted countless enthusiasts over the years, holds a world of flavors waiting to be explored. To truly appreciate this complex drink, it is crucial to differentiate between simply drinking whiskey and taking the time to taste it. For those who haven’t yet ventured into the realm of whiskey tasting, fear not. Food journalist and seasoned cicerone (an expert in the art of beer tasting), Mandy Naglich, has shared her tried and tested pointers to help us embark on our own journey toward refining our tasting palates.

One of Naglich’s first pieces of advice is to pause and take it slow. Every whiskey deserves sufficient time to reveal its intricate flavors. When sampling multiple whiskeys, Naglich recommends keeping a little remaining in each glass after sipping. This clever approach allows you to compare and contrast the nuances in taste, smell, color, and more. According to Naglich, our noses are incredible at detecting differences, and as we sip and sniff various samples, the typical aromas of whiskey, such as vanilla, gradually give way to the unique characteristics of each whiskey, bringing into focus the contrasting elements present in each glass.

For those seeking further guidance, Naglich’s recently published book, “How to Taste: A Guide to Discovering and Savoring Life,” offers additional advice. In this book, she goes beyond whiskey tasting, exploring various flavors and sensory experiences that can enhance our appreciation of life’s simple pleasures.

Shifting our focus from simply enjoying the buzz whiskey provides, Naglich encourages us to savor the taste, examine quality, and identify more subtle flavor notes. By approaching whiskey with refined sensibility, we elevate the experience, transforming it into a moment of pure pleasure and discovery. This newfound understanding of taste and quality will undoubtedly prove valuable when selecting a favorite whiskey and effectively pairing it with whiskey-based cocktails.

Whether you choose to sample whiskey in the comfort of your own home or as part of a more formal tasting session, Naglich outlines certain steps to ensure a fulfilling experience. The three fundamental elements Naglich suggests focusing on when tasting whiskey are mouthfeel, aroma, and flavor. Mastering the art of differentiating these factors and identifying their distinct traits will elevate your whiskey knowledge and appreciation.

To enhance the tasting experience further, Naglich recommends using Glencairn glasses, specifically designed for whiskey tasting. With their bulbous, rounded bottom and tapered top, these glasses allow for gentle swirling, enhancing the concentration of aromas. When taking that first sip, start slowly and with a small amount. This initial taste familiarizes your tongue with the whiskey’s texture without overwhelming your senses. This method allows you to thoroughly analyze the flavor profile. After your first sip, give your mouth a brief respite before taking another, allowing your taste buds to fully experience any lingering aftertaste.

As you become more comfortable with the intricacies of whiskey tasting, you can delve deeper into distinguishing the various tasting notes. Savor each sip, and endeavor to identify flavors beyond the initial impression. Building an intimate familiarity with whiskey requires time and concentration. Eventually, with dedication, you will develop the ability to recognize and appreciate the unique attributes that set each type of whiskey apart.

In conclusion, whiskey tasting is an art that, when approached with patience and mindfulness, can unlock a world of flavors. By following Naglich’s expert advice, you too can embark on a journey of discovery, refining your palate and experiencing whiskey in its truest form. Remember, the key lies in taking the time to uncover the hidden complexities of each glass, allowing yourself to fully immerse in the realm of whiskey tasting. Cheers to that!

– This blog post is an adaptation of the original article published on Tasting Table.

At Tasting Table, we like to approach the classic martini with an open mind. We believe that there is no “right” or “wrong” way to make a drink, and we don’t want to exclude anyone from enjoying this beloved cocktail. However, when it comes to the martini, we can’t help but have a preference.

The vodka martini had its moment of popularity in the early-to-mid 2000s, but it soon fell out of favor. Perhaps it was because vodka-based drinks were becoming too ubiquitous in the American bar scene. Or maybe it was a longing for the nostalgic past and a desire to pay homage to the roots of mixology that led bartenders to embrace the gin martini.

Now, we’re not saying that gin is superior to vodka. In fact, on a fundamental level, gin can be seen as flavored vodka. The difference lies in the botanicals that are used to flavor gin, such as juniper berry, almond, angelica, anise, cassia, coriander, fennel, or citrus peel. These botanicals give gin its distinct character and add depth to a martini.

Gin lovers often describe the flavor of different gins using terms like floral, herbaceous, or piney. Vodka, on the other hand, is typically described as odorless, colorless, and flavorless. This neutrality allows the vermouth in a martini to take center stage. While the vermouth does its job in a vodka martini, it truly shines when paired with gin, creating a complex and layered profile.

In a 2002 episode of Anthony Bourdain’s “A Cook’s Tour,” bartender Dale DeGroff made a clear distinction between vodka and gin martinis. He explained that vodka doesn’t bring any flavor to the party, while gin allows the botanicals to shine and create a great drink. We couldn’t agree more.

Another advantage of gin martinis is the wide variety of gin styles available. From Navy strength to London Dry, sweeter Old Tom, aromatic Genever, and fruity Plymouth, each style offers a unique flavor profile to experiment with. And let’s not forget about the garnish – whether it’s a pickled cocktail onion, lemon twist, rosemary sprig, or a castelvetrano olive, there are endless possibilities to enhance the taste of your gin martini.

Now, we do have to make one exception – the dirty martini. The combination of salty olive brine and gin’s heavy botanicals may not be the best match. In this case, a neutral vodka is the way to go.

So there you have it – our take on the classic martini. We may not be the gatekeepers of what makes a “real” martini, but we can’t help but acknowledge the unique flavors and complexities that gin brings to the table. Cheers to experimentation and finding your own perfect martini!