Liquor-articles 1933

This is not a retraction. I’m not taking back any of the anti-amburana wood vitriol I’ve spouted off over the past few years, and I still firmly believe that using this type of wood for a whiskey cask finish is more often than not a mistake. But if I come across an instance where it sort of, kind of, mostly works, I’m happy to admit as much, and in the case of the new Hard Truth Farmer’s Reserve that seems to be the case.

Hard Truth Distilling Co. is a craft distillery located in Indiana, the state that is also home to the much larger, decidedly non-craft distillery MGP. While the latter is a massive operation that makes whiskey for many different brands, Hard Truth focuses on distilling rye and bourbon, as well as some other spirits, in small batches in the town of Nashville, Indiana. These whiskeys are on the younger side, but they are incredibly good across the board, as evidenced by the recent batch of cask-finished ryes the distillery released. Farmer’s Reserve marks the second time that Hard Truth has partnered with Mellencamp Whiskey Co., a company founded by Levi Collison and Hud Mellencamp, the son of the great John Mellencamp. The bottle’s label features one of the elder Mellencamp’s paintings titled “American Boy And Girl,” which is as Mellencamp a name as you can think of.

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Farmer’s Reserve is a blend of Hard Truth’s Sweet Mash Bourbon and Chocolate Malt Rye, a whiskey made from a mashbill that includes malted barley that was deeply roasted to bring out notes of cocoa. According to master distiller Bryan Smith, 45 barrels of the bourbon and eight barrels of the rye were blended together, an intentional formula meant to highlight the flavor that the chocolate malted barley brings to the palate. The last step was the addition of sections of toasted amburana wood to the whiskey, a stave finish more along the lines of what Maker’s Mark does to some of its expressions than a full barrel finish. According to Smith, the reason for this was to control the impact of the amburana wood. “I have tasted far too many whiskeys which lost their balance using this wood as a finishing element,” he told me. “Our goal with this whiskey was not only to showcase our chops in the art of blending two of our own whiskeys, but to also create a whiskey that weaves unique flavor elements (amburana and chocolate malted barley) into a flavor profile that is rich, complex and cohesive.”

I’d say he’s succeeded. Amburana usually just dominates and overpowers every other flavor in a whiskey, basically turning it into liquid potpourri. Some other distilleries and brands that have tried using amburana as a cask finish (and failed, in my opinion) include Barrell Craft Spirits, Penelope Bourbon, and Rabbit Hole. But somehow it works here. Yes, you still immediately recognize this as an amburana-finished whiskey with its deep notes of cinnamon, nutmeg, incense, and cocoa powder on the palate. But Smith and his team have managed to show some restraint by removing the wood from the barrels before things got out of hand, resulting in rich notes of cherry, dark chocolate, caramel, and toffee. At 106 proof there’s a bit of heat on the finish, but that also makes this a good candidate for enjoying over a large ice cube.

So no, I haven’t shifted my opinion regarding the implementation of Amburana wood for a cask finish—it usually falls short. That’s okay, I don’t believe it will outshine the popularity of aging whiskey in a sherry cask or even a Mizunara barrel anytime soon. It’s pleasant, however, to discover a whiskey finished with Amburana that doesn’t hit you with an overpowering Febreze-like aroma. Hard Truth is a craft distillery you should be paying attention to and this new whiskey is another reason why.

100 Worth sacrificing your eldest for

95 – 99 Exceptional: A crown jewel for your collection

90 – 94 Great: Your friends will tip their hat to you when you pour them a dram

85 – 89 Very Good: Delicious enough to buy, but not quite special enough to chase on the secondary market

80 – 84 Good: More of your everyday drinker, solid and reliable

Below 80It’s alright: Honestly, we probably won’t waste your time and ours with this

Every week Jonah Flicker tastes the most buzzworthy and interesting whiskeys in the world. Check back each Friday for his latest review.

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The Lemon Drop is an unusual drink. It exists in its own unique form of purgatory due to two polarizing truths that coexist simultaneously.

Firstly, it garners no recognition whatsoever. The Lemon Drop is deemed inherently unimportant by those who write about cocktails in prominent publications, and typically also by those who peruse such articles. The drink itself is the butt of jokes. “What do they drink at that less sophisticated bar?” the hip bartender might jeer, “Lemon Drops?” It is noticeably lacking from every major cocktail book published in the last decade and a half. To even consider savoring this drink is viewed by some as almost embarrassingly unsophisticated.

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The other fact about the Lemon Drop is that people love it. It is a phenomenon, one of the most globally popular drinks for the last five straight decades among those who don’t read the important cocktail books (i.e. most people) and who just know what they like to drink. In terms of name recognition, it’s one of the superstars, keeping company with cocktails like the Manhattan and the Margarita. What’s more, there is nothing whatsoever wrong with it. Irredeemable drinks do exist, to be clear, it’s just that the Lemon Drop isn’t even close to being one.

How can these two ideas coexist? Personally, I blame the 1970s, the decade that the craft of mixology began to curdle. The last generation to remember pre-Prohibition cocktail culture was dying off, and sweet, chemical, incandescent cocktail-shaped substitutes began to take its place, the Slow Comfortable Screw and the Blue Hawaiian and so on and so on. Into this milieu comes a man named Norman Jay Hobday, who opened a bar he called Henry Africa’s in San Francisco in 1969. He couldn’t afford much decor, but plants were cheap, so he created an alluring and verdant space full of ferns, antique lamps, and comfortable furniture, helping to create a whole movement of so-called “Fern Bars.” Henry Africa’s was a pleasant relief to the cave-like saloons popular at the time, and Hobday found his bar unusually popular among women, who felt more comfortable in the bright and welcoming space.

In an attempt to mirror the shiny and tranquil ambiance and cater to his growing customer base, Hobday (later known as Henry Africa) came up with the Lemon Drop. It’s named after the sharp-tasting candies that its flavor reminds of—comprising vodka, orange liqueur, and lemon, served up in a delicate glass rimmed with sugar. Given that this was the 1970s, the initial Lemon Drop was most likely concocted using a sweet-and-sour syrup which came from a premade bottle—typical for its time but, you’ll have to agree, not the best. If all of this wasn’t sweet enough, surely the introduction of an inexpensive liqueur and a sugar-rim would tip it into the realm of overly-sweet and synthetic, and for many years, nearly every Lemon Drop served was exactly that.

So, here’s the Lemon Drop’s dilemma. It’s practically the emissary for the humdrum sweet-and-sour beverage, therefore too elementary and synthetic for artisan bartenders to acknowledge it, to raise it to the tier of “proper” drinks. But the striking tug of sweetness and sourness is a profoundly gratifying sensation—so much that for a large proportion of the cocktail consumers, the drink has surmounted the sweetness predicament. That’s why the Lemon Drop hasn’t seen a resurgence; it never disappeared. People simply adore it too much.

To bridge this divide, it’s useful to contemplate the pattern we’re dealing with here: Spirit, orange liqueur, and lemon juice. If you added Cognac, you’d label that a Sidecar, which is among the most acclaimed cocktails ever concocted. Conversely, I enjoy pointing out that gin, orange liqueur, and lemon juice together get termed a White Lady, a precise and palatable classic cocktail from the 1930s. Hence, technically, the Lemon Drop is simply a White Lady made with vodka. Isn’t that a notion we all can concur on?

1.5 oz. vodka

0.75 oz. lemon juice

0.5 oz. triple sec

0.5 oz. simple syrup

Add all ingredients to a cocktail shaker. Add ice and give a good shake for 10 to 12 seconds, and strain up into a coupe, cocktail or martini glass with a half-sugared rim, and garnish with a lemon peel.

NOTES ON INGREDIENTS

Vodka: Numerous recipes suggest using lemon-infused vodka, it does create a pleasing variation, but the outcome varies with each brand. From my experience, the extra punch of lemon isn’t crucial as significant lemon juice and garnishing with a lemon peel does the job well. But if you have a preferred brand, it won’t hurt. I personally prefer unsweetened, full-strength, and economical brands such as Absolut Citron, however, I admit to having tried only a select few. Utilize what you like.

Lemon Juice: Although I consistently propose using fresh lemon juice, I emphasize it the most in this situation. Vodka, sugar, and ice are all flavorless, hence, the lemon juice and orange liqueur are the only true flavors in the drink. There’s no place for inconsistency. Although you don’t need to go through the trouble of tracking down organic Amalfi Lemons, nonetheless, using a real lemon and extracting its juice is the best practice to make this refreshment sublime.

Triple Sec: “Triple Sec” is essentially a generic term for an orange liqueur like Cointreau that’s primarily vodka-based, leading to a clear, uncompromised orange flavor. This sets it apart from “curacao” (like Grand Marnier), an orange liqueur that’s primarily brandy-based and hence serves orange flavor in combination with other flavors derived from brandy: oak, spice, and vanilla.

Lemon Drops made with curacao are indeed delectable, yet in my opinion, the essence of the beverage beckons for a triple sec. It’s far more subtle and imparts a robust orange flavour, rendering the mid-palate moist and then withdrawing. Among these, I firmly believe that Cointreau, albeit pricey, is the optimum selection. A handy guideline for triple sec is that superior quality is generally associated with higher proof, so if Cointreau isn’t accessible, attempt to acquire one that boasts an alcohol content of at least 30 percent.

Simple Syrup: Simple syrup comprises even parts of sugar and water combined until the sugar integrates. In this instance, it’s utilised because the tartness of the lemon juice requires counterbalance with sweetness, and employing sufficient triple sec to establish such a balance would result in an overwhelming orange flavour, accompanied by potentially excessive alcohol content (Cointreau is 80 proof).

Sugar Rim: For many, the distinguishing feature of a Lemon Drop is undoubtedly the sugar rim. Whenever I concoct these beverages, I invariably inquire if the recipient would prefer one. If such a luxury is unavailable, the common practice in bars is to sugar coat half the rim, leaving the other half plain, thereby granting the guest discretion with each sip to opt for engaging with it or not.

Flavours: Whilst a Lemon Drop is a cocktail, it can also be perceived as a blank canvas, awaiting the artistic strokes of additional flavours. Nearly any flavoured vodka will complement a Lemon Drop splendidly. Incorporate genuine fruit, such as raspberries or peaches, mash them in the cocktail shaker, and apply the aforementioned recipe to whip up a Raspberry or Peach Lemon Drop. Herbs, fruits, berries, hot chiles, and more. The potency of the lemon juice and simple syrup allows you to disregard the inherent sweetness/acidity in the produce and simply adhere to the recipe above for a spectacular outcome.

A final word on sweetness: Some people prefer sweet drinks, and like the Lemon Drop precisely because it has that kiss of sweetness that they crave. If you’re one of those people, drop the measure of lemon juice a quarter ounce, from 0.75 oz. to 0.5 oz.

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High West has unveiled its own bottled-in-bond rye whiskey. A leading figure of the “Rye Revolution” of the 2000s and 2010s, in which rye whiskeys exploded in popularity, the brand long relied on blending aged rye from MGP and Barton 1792. But the future of High West began to take shape in 2015, when it opened its own distillery at Blue Sky Ranch in Utah (it previously had a small distillery in Park City, but that wasn’t used for its main whiskeys). Now, it’s finally spotlighting that distillate with the launch of High West Bottled-in-Bond Rye.

Made with 100 percent High West pot still rye (80 percent unmalted and 20 percent malted), the whiskey follows all the standards laid out by the Bottled-in-Bond Act of 1897, meaning it’s bottled at 100 proof (50 percent ABV), made by one distiller at a single distillery in one season, and aged for a minimum of four years in a bonded warehouse. In the case of High West’s bottled-in-bond rye, it’s actually aged for five years.

Overall, the whiskey offers a different flavor profile than fans might be used to from High West’s Rendezvous Rye or Double Rye. The nose offers aromas of toasted brioche with spiced pear jam, oatmeal raisin cookies, English toffee, lavender, and ginger. The palate delivers cooked apples, sage, caramel, nutmeg, cinnamon, dark chocolate, and juniper. And the finish includes coconut, caramel, pie crust, and wildflower honey notes. The brand recommends enjoying this neat or with a splash of water.

High West Bottled in Bond is priced at $80 per bottle and is available in Utah, Kentucky, North Dakota, Nebraska, New Hampshire, and the District of Columbia. However, despite being a limited edition, the bottle is supposed to become available in other states in the summer and is expected to become an annual release.

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Beat the heat with an easy frozen cocktail that smells like the Caribbean and tastes like a tropical vacation. Brought to us by Ksenia Prints of At the Immigrant’s Table, this triple rum frozen Bahama mama cocktail is a slushee-like sipper that blends up in just 15 minutes.

This frosty beverage combines three types of rum — añejo, coconut, and dark — with fresh orange juice, pineapple juice, and grenadine. But what really makes this cocktail stand out is the garnish. A piece of charred pineapple adds a smoky note that contrasts beautifully with the drink’s granita-like texture. Add an amarena cherry and some fresh pineapple leaves to the glass, and you’ve got yourself one good-looking beverage.

One sip of a frozen Bahama mama delivers an island vibe without leaving home. No need for overly complicated recipes or store-bought concentrates — this rum cocktail lets vibrant natural flavors shine. Accompany it with Jamaican jerk chicken wings, along with a platter of Jamaican beef patties, for the ultimate Caribbean dining experience.

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For this tropics-inspired frozen cocktail, you’ll first need some fresh pineapple to grill and use as a garnish. If you’re wondering if it’s worth getting all three types of rum, each offers its own unique benefits to the drink: “Añejo rum lends an oaky complexity, while coconut rum contributes island flair, and dark rum adds rich depth,” she says.

Don’t forget pineapple juice, freshly squeezed orange juice, and grenadine for fruity sweetness. Ice cubes are a must for that granita-like texture. Finally, grab an amarena cherry to complete the drink with a ruby-red pop of color.

Place a dry grill pan on the stovetop over medium-high heat.

Grill pineapple slice until nicely charred on the edges, about 2-3 minutes per side. Set aside to cool.

In a blender, combine añejo rum, coconut rum, dark rum, orange juice, pineapple juice, grenadine, and crushed ice.

Blend until the mixture reaches a smooth slushie consistency.

Pour mixture into a chilled hurricane glass.

Slice grilled pineapple into wedges.

Spear 2 pineapple wedges and an amarena cherry onto a cocktail pick.

Garnish the drink with the prepared cocktail pick and pineapple leaves, if using.

Serve immediately.

You can easily create a booze-free take on this tropical cocktail with just a few substitutions. Simply skip the añejo rum, coconut rum liqueur, and dark rum. To maintain the fruity island flavor profile, bump up the amounts of fresh orange juice and pineapple juice. Plus, adding a splash of coconut water will help mimic the coconut notes from the Malibu rum. Alternatively, you can even use coconut milk, giving the mocktail a creamier texture that is more akin to a milkshake than a granita.

Once you’ve selected your ingredients, follow the instructions and blend everything together with ice until you achieve the desired slushee texture. To maintain the attractive presentation, garnish with charred pineapple, cherry, and pineapple leaves. The final product is a non-alcoholic, frozen Bahama mama that provides the same tropical tones minus the alcohol, making it suitable for family enjoyment on warm days.

If you lack an outdoor grill or grill pan, you still have alternatives for achieving the charming charred pineapple garnish. One option is using the broiler in your oven. Put the piece of pineapple on a baking tray lined with foil, position it on the top rack, turn on the broiler at high heat, and broil for 2-4 minutes each side, keeping a close watch to prevent any possible burning. Midway through the process, flip the pineapple to ensure even charring. Although this technique won’t yield the distinct grill patterns, it will definitely produce the similar fantastic charred flavor.

Alternatively, if you have a kitchen torch, you can utilize that. Position the torch a few inches from the slice of pineapple, moving it back and forth until char marks appear. If you prefer to skip the grilling step, you can directly use fresh pineapple. The smoky taste might be missing, but the tropical sweetness will definitely be present in the cocktail.

Like most frozen cocktails such as daiquiris and margaritas, this icy cocktail is best consumed when made fresh. However, you can certainly make the base mixture beforehand to facilitate easy serving. Just blend all the liquid components — the rums, juices, and grenadine — with the ice, then shift the frozen mixture into an airtight freezer-safe container and keep in the freezer until you’re ready to serve.

When cocktail hour arrives, extract the container from the deep freeze and allow slight thawing until the mixture is pourable but still preserves a dense texture. A quick stir or a brief re-blend may be necessary to mix everything again. Following this, distribute into glasses and embellish the rim.

The scorched pineapple element is best made close to serving time to maximize its smoky scent, which can fade with time. However, having a frosty cocktail base prepared in advance simplifies the process of making a large quantity of drinks for guests.

Preparation Time: 10mCooking Time: 3mYield: 1 servingIngredients

A 1-inch thick slice of fresh pineapple

1 ounce añejo rum

½ ounce Malibu coconut rum liqueur

½ ounce dark rum

1 ounce freshly squeezed orange juice

1 ounce pineapple juice

½ ounce grenadine

1 cup crushed ice

1 amarena cherry, for garnish

Optional Ingredients

Fresh pineapple leaves, for garnish

Directions

Place a dry grill pan on the stovetop over medium-high heat.

Grill pineapple slice until nicely charred on the edges, about 2-3 minutes per side. Set aside to cool.

In a blender, combine añejo rum, coconut rum, dark rum, orange juice, pineapple juice, grenadine, and crushed ice.

Blend until the mixture reaches a smooth slushie consistency.

Pour mixture into a chilled hurricane glass.

Slice grilled pineapple into wedges.

Spear 2 pineapple wedges and an amarena cherry onto a cocktail pick.

Garnish the drink with the prepared cocktail pick and pineapple leaves, if using.

Serve immediately.

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Audrey Hepburn’s Penne alla Vodka

Audrey Hepburn might be known for her movie magic, but over the past year I’ve gotten to know first-hand how magical she was in the kitchen. In the past few months, I’ve made her flourless chocolate cake and her spaghetti al pomodoro and both were smash hits.

With those two recipe wins, I now find myself searching for Audrey’s recipes, so when I stumbled upon her penne alla vodka recipe, I couldn’t get to the store fast enough. Read on for my honest opinion of Audrey’s take on the classic Italian pasta.

Get the recipe: Audrey Hepburn’s Penne alla Vodka

Courtesy of Jessica Wrubel

To make this penne alla vodka, you’re going to need penne pasta, an onion, tomato purée, vodka, heavy cream, red pepper flakes, salt, pepper, Parmesan and butter. I also added fresh thyme and basil because it’s springtime and fresh herbs take pasta to the next level (and I think Audrey would approve.)

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In a large skillet, melt the butter and sauté the onion with the pepper flakes. Add the tomato purée and cook for a few minutes, then stir in the vodka. Cook the mixture down for 15 minutes before adding the cream. Meanwhile, bring a large pot of water to a boil and add in kosher salt, then your penne. Cook the pasta until it is just al dente, then drain and add to the sauce. Turn the heat to high and cook for one minute, tossing to coat (I added a splash of the pasta water at this point, too). Sprinkle with the Parmesan and herbs, if desired.

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If I’m being honest, I was nervous when I started with this recipe. Balancing two pans on the stove was challenging. I was apprehensive about making the vodka sauce from scratch because it’s been a while since I’ve done that. But in the end, the process was quite simple and the pasta turned out delicious.

The sauce was luscious, smooth, and silky. The star performer—the San Marzano tomatoes—duly took the spotlight. Although it wasn’t explicitly mentioned in Audrey’s recipe, I garnished my bowl with some extra Parmesan, plenty of fresh thyme and basil, and a sprinkle of flaky salt. I’m delighted that I did. It enriched every bite with an explosion of flavor. I couldn’t resist going back for another serving, even as I was packing the leftovers.

The sunny spring day I made Audrey’s penne was the perfect day to make this recipe since, a) I had just come home from the farmers market with fresh basil and thyme, and b) I discovered that You’ve Got Mail was on Netflix, which was the perfect romantic backdrop for cooking (I think she would approve).

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Add fresh herbs. As noted above, nothing beats a sprinkle of freshly grated Parmesan and herbs to really make your dish shine. Next time, I would even add in some spinach.

Add a splash of pasta water. Audrey doesn’t mention this in her recipe, but from past pasta recipes that I have made, I know it’s well worth it to add a splash of pasta water to your sauce. This step helps create a silky sauce that sticks to the pasta and reheats like a dream.

Up next: How to Make Creamy Lemon Pasta Without Any Cream

Springtime is here and we’re ready to reconnect with our friends and loved ones over a refreshing vodka soda beverage. Now we can do so without breaking our wallets.

Slappy’s is the new affordable vodka soda brand that has hit stores in Western Canada.

Their goal is simple: helping you enjoy refreshing beverages while making sure you spend less — and there’s lots to enjoy about Slappy’s.

A post shared by Slappy The Seal 🦭 (@drinkslappys)

Slappy’s comes in three crisp flavours — raspberry, lemon, lime — and is 5.5% ABV. The best part is these vodka sodas use simple flavours and ingredients, so what you see is what you get.

Now available in liquor stores across BC and Alberta, Slappy’s has a suggested price point of just $9.99 for a six-pack and $20.99 for a 12-pack. That’s a deal worth slapping a high five about.

Slappy’s Vodka Soda/Submitted

So whether you’re gearing up for a summer BBQ or looking to sip on something tasty by the pool, Slappy’s is ready to help you and your crew stay refreshed all season.

Slappy the Seal, CEO of the vodka soda brand, is excited for consumers to enjoy the beverages. “(I am) here to bring affordability back into the ready-to-drink space. Less spending, more sending.”

That’s not all! You can win a Slappy’s branded golf cart as your chariot of choice so you can ride around to all your sunny adventures this season in style.

A post shared by Slappy The Seal 🦭 (@drinkslappys)

You can learn more information about Slappy’s Vodka Soda by checking out their website.

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IMAGE DISTRIBUTED FOR THE BULLEIT DISTILLING CO. – Exterior of the new Bulleit Distilling Co., Visitor Experience Center on Monday, June 17, 2019 in Shelbyville, K.Y. (Aaron Doster/AP Images for The Bulleit Distilling Co.)

As we inch closer and closer to an official legal recognition of the American single malt whiskey category, major players in Kentucky and Tennessee are producing their own malt whiskey expressions. In late 2022, Jack Daniel’s was the first major U.S. distillery to garn

er national attention from a single malt with its special-edition Twice Barreled American Single Malt whiskey. Kentucky distilleries have since joined in, including Jim Beam, Limestone Branch, New Riff and, now, Bulleit. I expect this list to be much longer by the end of the year.

Single malt is a drastically different style of whiskey compared to the products American whiskey drinkers are accustomed to. Unlike bourbon and rye whiskies,

which require a mash bill containing at least 51% corn or rye respectively, single malt whiskey must be comprised of 100% malted barley. As flavoring grains,

corn and rye impart bold flavors that have a pronounced impact on the spirit’s profile. Bourbon is inherently sweet because of its high corn content, while rye whiskey is typically punchy and spicy. In comparison, the malted barley used in a single malt yields more delicate flavors from the grain.

Single malts made globally derive much of their flavor from other parts of the production process, especially the distillation and maturation phases. In contrast to bourbon and rye whiskey, which typically age in new oak, single malts made outside of the U.S. often mature in used barrels. This practice of aging in barrels that previously contained bourbon, sherry or other spirits imbues the base distillate with distinct flavors driven from the previous contents of the barrel. For example, ex-sherry casks impart richer fruit and spice notes, while ex-bourbon barrels offer subtle sweetness.

The American single malt world is a thrilling place for distilleries to try out unusual variations on a very traditional style of whiskey. Unencumbered by historical or cultural heritage, American distilleries are making single malts in their own distinctive way, employing unconventional production methods that range from the use of beer yeast during the fermentation process, to using mesquite to smoke their barley, to maturing their whisky in local species of oak. Despite numerous production similarities, most American single malts don’t resemble the taste of scotch whisky.

Many American consumers who exclusively drink bourbon and rye tend to hesitate when it comes to single malt whiskies, no matter where in the world they are made. This reluctancy is perhaps due to the reputation of cheap, blended scotch whisky. Bourbon drinkers who want to venture into the world of scotch whisky usually start with a more budget-friendly option.

Given that most entry-level single malt scotch begins at at least $50 for a bottle, a blended product costing half the price quickly becomes a more appealing option for the scotch-curious drinker. However, blended scotch offers a significantly different experience compared to its pure-malt counterpart. The affordability of blended scotch whisky often stems from its young components, higher proportions of grain whiskies, and whiskies from all regions of Scotland, which includes island whiskies often containing a smoky profile.

And that’s where the role of American single malt from Kentucky comes into the picture.

I’ve had the pleasure of sampling single malts from three renowned Kentucky distilleries, famed for their bourbon and rye. Each of these malt expressions carry a similar profile, gentle sips that won’t send a bourbon drinker running for the hills, accustomed as they are to robust flavors derived from corn and rye. They are crafted in new oak, distilled using column stills and embody a blend of light, fruity notes, a dash of spice, and hints of caramel sweetness. The most vital trait being their evasion of intense flavors that could potentially deter a bourbon enthusiast. The striking similarities inspired me to designate them as “Kentucky-style” single malt. I anticipate an influx of such Kentucky-styled single malt whiskies in the market, extending a subtle welcome to bourbon drinkers into the realm of malt whiskey.

Tom Bulleit was the founding father of Bulleit Whiskey, had its inception back in 1995. Over the subsequent 25 years, it retailed whiskey sourced from an eclectic mixture of American distilleries, notably Seagrams and Four Roses. The 90s proved to be a rollercoaster in the whiskey industry, triggering a rapid-fire of mergers, acquisitions and spin-offs. Legacy whiskey brands were trading owners at an uncontrolled speed, and once the dust had settled, Bulleit fell into the hands of the now known Diageo, marking the birth of the “Frontier Whiskey” era. Despite the establishment of its Shelbyville distillery and visitor center in 2017, Bulleit handled its operations as a non-distilling producer. Indeed, even with their own distillation operations in full swing, the company still resorts to contract distilling for a portion of its products.

Bulleit American Single Malt

While Bulleit turned to a select group of old-time sourcing partners for its bourbon and rye whiskies, single malt whiskey is uncharted waters for the majority of Kentucky distilleries. Kentucky Bourbon Hall of Famer and esteemed bourbon author, Chuck Cowdery, brings up a speculative list of candidates, the actual source for Bulleit’s American single malt, however, remains a mystery so far.

Bulleit introduces a gentle, light expression in their marketing campaign for this product. According to the product’s product page, Bulleit American Single Malt is distilled in the same manner as their bourbon, using a copper column still and a secondary distillation in a copper doubler. However, the American Single Malt is distilled to a higher proof than the Bulleit Bourbon, resulting in a lighter, brighter, and more delicate taste profile.

The whiskey, light gold and 90 proof, appears clear and thin in the glass. It has a fresh scent consisting of apples, light brown sugar, some maltiness, honeydew melon, light baking spice, barley sugars, white peaches, and fresh-cut hay. Adding water enhances the fruitiness and brings forth a light floral note. Flavors of caramel apple, toasted oak, vanilla, green grape skins, strawberry jam, nutmeg, and ginger are identified upon tasting. Water amplifies the citrus-driven tartness and reveals a hint of tropical fruits. The tasting ends with Apple Jacks cereal, more caramel, drying oak, ripe stone fruits and a dash of earthiness. With water, the finish becomes grainier and slightly spicier with bran flakes and a touch of white pepper.

Bulleit American Single Malt Whiskey is an ideal choice for the casual bourbon drinker seeking a foray into the domain of American single malts. It showcases a straightforward and enjoyable taste profile with minimal heat, integrating the characteristic fruity and gently sweet flavors found in many single malts without any potentially off-putting smoky notes or extreme sweetness from ex-fortified wine casks. Although the whiskey might not be high in complexity, it’s easily accessible and presents a light, enjoyable flavor set. For those who love bourbon but have reservations about American single malts, this Kentucky-style single malt whiskey could be the key to embarking on your malt journey.

There’s something refreshing about being the fresh face in town. Especially when all eyes are on you, curious to unravel what sets you apart. What is your unique factor?

Well, I’m more than willing to shed some light on this mystery by sharing my top 10 dearest bourbon whiskeys of all time. It might be ambitious, but I’m ready for the challenge.

Just to set the stage, I’ve been a bourbon enthusiast for more than a decade and this has been my profession for the last four years. In this timeframe… let’s just say my bourbon encounters can’t be counted. My experiences range from tasting straight from the barrel at Buffalo Trace Distillery, witnessing the first exclusive American whiskey auction at Sotheby’s, to sipping on the edge of the Grand Canyon with Uproxx’s prior whiskey critic Zach Johnston. My journey has spanned the width and breadth of this nation, hunting for the most superior bourbon.

A word of caution, you might need to go to great lengths for a single taste of some of the gems on this list. While scarcity does not necessarily make a bourbon outstanding, when it comes to the whiskeys mentioned below, they are definitely elusive. For instance, one of them was notoriously dubbed “the best bourbon you’ll never sip.” Regardless, as a whiskey critic, I’ve been fortunate enough to taste each of them more than once, and I can vouch for the fact that the risk (to your pocket) is fully justified by the delight they offer.

Here’s my list of 10 bourbons that I think are simply the best.

ABV: 53.8%

Average Price: $1,300

The late Al Young is one of the most famed names ever tied to the Four Roses brand. The Kentucky Distillers’ Association Hall of Famer was honored with his own limited edition expression for his 50th anniversary with the brand in 2017. Among Four Roses connoisseurs it’s considered some of the best whiskey they’ve ever bottled.

Limited to just 10,000 bottles, it’s also one of those special releases that send the secondary market into a frenzy as fans try desperately to purchase the dwindling number of unopened bottles.

Tasting Notes:

Nose: The aromas of honeysuckle and fruit parfait are accented by a sprinkle of cinnamon and sweet leather, which is the primary indication that there is some older bourbon in this blend.

Palate: The liquid is immediately lush with bright fruits, think apricots and pears, along with some vanilla bean ice cream and a gentle backbone of oak and mellow spices.

Finish: The honeysuckle and fruity notes linger on the back end of every sip and they’re joined by a healthy dose of allspice making for a long-lasting, albeit mellow, finish reminiscent of caramel-drizzled fried apple pie.

Bottom Line:

After trying Al Young 50th Anniversary Limited Edition Small Batch on several occasions (and being one of the lucky few to own a bottle) it remains my standard bearer for how excellent Four Roses bourbon can be. The ABV isn’t overwhelming but it delivers flavor in spades which is proof positive that bourbon doesn’t need to be big and bold to remain full of flavor.

ABV: It varies by release.

Average Price: $2,500

Since its advent in 2018, King of Kentucky has marked an annual release from Brown-Forman that magnifies their finest well-aged stock. As these expressions are dispersed as single barrels, slight variations among them can be anticipated. However, those in the 14-15 year age bracket are truly the cream of the crop. This highly in-demand bourbon was forged to commemorate its fused whiskey predecessor of the same name originally crafted in 1881.

Tasting Notes:

Nose: The presence of cinnamon bark and figs is notable, yet the rich leather and luscious black cherry notes are the true spectacle.

Palate: A strong hit of well-tanned leather and barrel char wraps around the taste buds before the emergence of tart cherries, fig, and dark chocolate. This drink strikes as incredibly complex and rich from the very first taste, demanding your full attention to each flavorful layer. Notes of sticky caramel, coconut rice pudding, and bursts of Aleppo pepper flakes are also often present.

Finish: Is it enduring? Absolutely, but you’ll find yourself wanting to remain silent to thoroughly appreciate the lingering sweetness long after you’ve finished enjoying it.

Bottom Line:

The King of Kentucky stands proud with the unabashed potency of its palate presentation intertwined with a richly intoxicating aroma. It embodies everything there is to adore about robust, high-proof, matured bourbon. It’s not just an overused phrase to say such bottles are worthy of a king.

ABV: 50.5%

Average Price: $10,000

Eagle Rare 25, which was first released by Buffalo Trace Distillery in 2023, represents the pinnacle of their celebrated Eagle Rare Bourbon lineup. To create this whiskey they took barrels that were initially earmarked for their Double Eagle Very Rare expression and began aging them in the experimental Warehouse X for an additional 5 years starting in 2018.

Tasting Notes:

Nose: The initial aroma presents cocktail cherries, caramel in its gooey form, and a strong offering of freshly cracked black pepper. The overwhelming but elegant scent of oak rounds out the sensory experience, signalling a well-aged whiskey.

Palate: Offering a grandiose mix of berries – with raspberries and blueberries taking the lead – the palate also teases you with brown butter and candied ginger. The sweet oak, which maintains a subdued presence, forms the base of the profile.

Finish: While the finish may not lay claim to being the lengthiest, it brilliantly integrates the mellow spice with brown butter and the fruity flavors. This allows each sip to gently fade away from the palate.

Bottom Line:

Eagle Rare 25 stands out due to the unique aging process implemented by Buffalo Trace Distillery. This method diminishes the influence of harsh and tannic notes while allowing the development of more pleasing flavors achievable only through maturity. The result is an outstanding whiskey with its own inherent merits, even more noteworthy for maintaining a significant brightness, despite its advanced years.

ABV: 71.9%

Average Price: $600

Rare Character has been producing exceptional whiskey since they began in 2021. Their initial series of releases introduced a probable top-performer of their bourbon range – Obliteration. Restricted to a mere 36 bottles, this 14-year-old hazmat bourbon of undisclosed origin was swiftly sold out upon its initial online release. The curiosity it stirred has since escalated into fervent approval by those brave enough to uncork and taste the contents of those bottles.

Tasting Notes:

Nose: Be cautious, the initial greeting of this whiskey’s aroma is the pungency of ethanol. However, once you become familiar with the ABV, you’ll find aromas of peanut brittle, delectable dark chocolate, and savory cooked dates wafting out of the glass for your approval.

Palate: The robust heat of this bourbon might sting at first approach, but once your taste buds acclimate there is an opulence of sticky caramel, syrup-like black cherry, tobacco leaf, and a freshly oiled leather flavor; similar to the taste you might have during the first game of spring training.

Finish: This bourbon provides as lengthy of a finish as one can anticipate. Savor it as baking spice erupts and the tiny particles of flavor collide with chunks of rich sweetness, causing a chain reaction you can still taste after 20 minutes.

Summary:

Rare Character Obliteration is a heavy-hitting bourbon that doesn’t hold back. Its rich complexity promises to surprise and overwhelm your taste buds in equal parts.

Alcohol by Volume: 57.4%

Typical Cost: $6,000

Who’s the most renowned name in the world of bourbon? You may think it’s Pappy Van Winkle. But there’s another equally renowned name – Stitzel-Weller. Its fame came from the amazing whiskey that Julian Van Winkle created for his Pappy range. However, Julian was not the only one who discovered a place for this mighty liquid. Marci Palatella entered the scene and founded the Very Olde St. Nick brand, specifically for overseas markets in the late 1980s. A particular 114.8 proof, 15-year old version is believed to have been bottled between 1988 and 1991 by Julian Van Winkle III himself, adding an interesting dimension to the story.

Tasting Notes:

On the Nose: The first impressions are sweet, with whiffs of dried cranberries and toffee, shortly followed by warm notes of vanilla and toasted oak. It’s like the captivating aroma of campfire roasted marshmallows that have just turned light brown, sandwiched between two layers of graham cracker.

On the Palate: You are first struck by the oily viscosity. But this is swiftly followed by an outpouring of lush and sophisticated flavours. Cocktail cherries, bourbon balls, butterscotch, and boozy vanilla blend perfectly with the subtle undertones of clove and walnuts.

Finish: The finish clings to your palate and picks up a bit of maple syrup, black pepper, and a flaky croissant note that really ups the ante providing a notable butteriness to each sip that helps to hold the disparate parts together.

Bottom Line:

Dusty bourbons are often heralded for exhibiting a level of richness that isn’t matched by today’s offerings. Simply put, old Stitzel-Weller bourbon is the finest example of this. Look for the bright cherry and butterscotch notes to be particularly unique when compared to contemporary expressions then settle in for the decadent finish – another hallmark of what the best vintage bourbons can offer.

ABV: 45.8%

Average Price: $5,300

In 2012, a writer referred to A.H. Hirsch’s 16-year “Gold Foil” as “the best bourbon you’ll never taste.” Since then, its legend has grown. It was initially distilled at Pennco Distillery, but surprisingly, Adolph H. Hirsch, the man who ordered the whiskey, never bottled it. Instead, Julian Van Winkle III undertook this task in 2003, spurred on by liquor store owner Gordon Hue. There are numerous legendary releases of A.H. Hirsch bourbon. However, the 16-year gold foil version had the most widespread release (2,500 cases). As a result, it elevated the brand’s popularity and led to an entire book praising its scarcity and superior quality.

Tasting Notes:

Nose: Pervasive aromas of salted caramel, golden raisins, and a generous dash of nutmeg are evident. With a little time, these merge with a well-aged oak scent and a hint of vanilla custard.

Palate: Despite its moderately mild proof, it is the concentration of flavors on the palate that instantly stands out. On the tip of the tongue, the taste of custard and golden raisins asserts itself, accentuated by salted caramel, a hint of sweet oak, and generous sprinkles of nutmeg in each rich sip.

Finish: Balance is the key aspect here, each flavor allowing for a medium-length finish instead of a drawn-out experience, enticing even more visits to the glass (and the bottle) as its understated elegance is appreciated.

Final thoughts:

Distinct from the typical, hard-hitting bourbons of today, A.H. Hirsch 16 Year instead shows off the precision of a flawlessly functioning machine. A luxurious flavor profile that instantly amazes and a medley of scents that display perfect balance, this bourbon truly embodies the principle of “less is more”. Finding it at its originally suggested retail price of $45 may prove to be a challenge though.

ABV: 57.1%

Average Price: $6,000

The current Michter’s Distillery is overseen by President Joe Magliocco. He employed some of the industry’s top experts from the get-go, all with a singular goal – to produce the finest American whiskey. In terms of America’s native spirit, Michter’s 20-Year Kentucky Straight Bourbon could arguably be seen as the brand’s most triumphant achievement.

Tasting Notes:

Nose: Indeed, this is mature bourbon at its finest. It features classic elements like black cherry sweetness, deep leather aromas, and refined oak – deviating little from these traditions.

Palate: Consistency is key with Michter’s 20 – it offers a straightforward sip with dominant flavors of black cherries, leather, and mature oak. Hints of clove and black pepper also lurk along the edges, accompanied by sweet nuances of butterscotch and vanilla extract for added complexity.

Finish: The long-lasting finish allows the alternate flavors to take a step back, spotlighting the three main flavors. Their richness is quite impressive and leaves a lasting impression.

Final Thoughts:

Featuring a blend of sourced bourbon that is painstakingly mingled and undergoes a proprietary filtration process, Michter’s 20 might just be the quintessential bourbon. Full of rich oak, mature leather, and black cherry, this is the whiskey above all others that demonstrates what well-aged bourbon should taste like.

ABV: 51.1%

Average Price: $1,400

Imagine, if you will, a time when Jimmy Russell isn’t playing a pivotal role in the Wild Turkey brand. It’s that very (harrowing) thought that inspired this limited edition which was comprised of 23 hand-selected barrels that Eddie Russell set aside in 1998. The idea was that they would eventually be bottled as a tribute to his dad Jimmy on the eve of his retirement. Well, 15 years later those barrels had reached the peak of their maturity but Jimmy wasn’t going anywhere. The barrels were dumped into steel tanks to preserve their flavor before being bottled and released in 2015. Despite its limited quantity and what was then an eyebrow-raising asking price of $250 the 2,070-bottle batch sold out quickly and is commonly cited as the very best bottle of Wild Turkey ever sold in America.

Tasting Notes:

Nose: Wild Turkey at its peak, encapsulating a generous portion of allspice and apple pie spices (dominated by nutmeg and cinnamon), coupled with stewed red apples and a plethora of sticky caramel.

Palate: The red apples in the scent morph into a black cherry flavor on the palate, creating a deeper sweetness that fuses with the apple pie spices and introduces a hint of vanilla ice cream. The hint of oak anchors all these flavors, helping them fully bloom without overshadowing each other, thereby creating a perfectly balanced symphony.

Finish: The finish sees the oak flavor strengthen, forming a backdrop for the baking spices to come to the fore. It has a lingering aftertaste, allowing for a pleasurable deconstruction of each layer of its flavor.

Bottom Line:

Russell’s Reserve 1998 doesn’t just define a typical Wild Turkey bourbon, but it also escalates its archetypal flavors to the highest level. Moving delightfully towards the darker side of the sweetness scale, it encapsulates a complexity that its single-barrel version only dares to indicate but never absolutely attains.

ABV: 50%

Average Price: $7,000

Julian Van Winkle III is a familiar face to us, but the hallmark brand of his grandfather, Julian “Pappy” Van Winkle’s Stitzel-Weller Distillery, was Old Fitzgerald. Stitzel-Weller-produced whiskey made its way into bottles of other brands throughout the years, commanding exorbitant prices in auctions, but nothing surpasses their own reserves. In 1964, Old Fitzgerald bottles aged for a minimum of 12 years were graced with the “Very Very Old” label. For the money, these are unarguably the finest wheated bourbons ever concocted.

Tasting Notes:

Nose: The first whiff reveals the essence of candied walnuts, honey, and faintly musty oak. With a little aeration, the honey scent develops further complexity, complemented by a hint of orange peel, an abundance of brown sugar, and a subtle trace of leather.

Palate: Savouring the first sip, this phenomenal bourbon unfolds layers of candied walnuts and sweet oak across the palate, yielding bursts of clove and nutmeg at the roof of the mouth. Its oily and viscous texture allows the flavors to firmly root on the palate, maturing slowly over time.

Finish: Again, the finish benefits from its robust viscosity which holds all of the rich, sweet notes close and allows the earthy flavors of oak and leather to provide a superb balance on the back end.

Bottom Line:

With remarkable balance and considerable gusto, Very Very Old Fitzgerald 12-Year bourbon is a pure delight from start to finish. When it comes to wheated bourbons there are none finer as this Stitzel-Weller-produced bottle puts them all to shame. The Pappy Van Winkle of today is merely a shadow of what the man himself was producing, and that says it all right there.

ABV: 53.5%

Average Price: $1,800

While Russell’s Reserve 1998 may hold the title of being the best Wild Turkey bourbon ever sold in America, the Wild Turkey 14-Year Master Distiller Selection holds the title globally. Notably, this selection was primarily reserved for the Japanese export market. Bottled at 107 proof, it was limited to approximately 6,000 bottles. At its release, it was said to reflect “Jimmy Russell’s vision of the ultimate bourbon.” One sip of it justified this claim.

Tasting Notes:

Nose: In contrast to the Russell’s Reserve 1998, known more for its dark sweetness, the Master Distiller Selection is marks a perfect balance, accommodating the influence of oak, more delicate baking spices like nutmeg and clove, and semi-sweet aromas such as chocolate wafers and hazelnut.

Palate: Dark chocolate and haznut gently wash away to reveal apple chips, butterscotch, and a faint touch of rosemary. Oak is evident but not overpowering which leaves enough room for those subtle spices from the nose to make themselves heard.

Finish: Absolute harmony between the subtle spice notes, semi-sweet flavors, and the earthy oak influence linger long after the last sip making for an awe-inspiring finish.

Bottom Line:

Come for the depth of flavor but stay for the way Wild Turkey 14 Year Master Distiller Selection remarkably balances everything that makes bourbon great. After I first tried this bourbon I tirelessly sought out a bottle of my own and paid a mint at an auction house to do so. While I rue the last-minute bidder who pushed the price of this bottle north of my ordinary bourbon budget, this is anything but ordinary bourbon. Wild Turkey 14-Year Master Distiller Selection is the best bourbon I have ever had the pleasure of sipping.

The cabinet minister who oversees Alberta’s liquor industry has asserted that he will not introduce minimum prices for alcohol on store shelves, though he has refrained from indicating what other alterations might be in the pipeline.

“We have no intention of intervening in any way between the retailer and the consumer. We’re not going to be putting in place any minimum pricing,” stated the Minister of Service Alberta, Dale Nally, to the media on Tuesday at the legislature.

“This is all about social responsibility, and the people of Alberta have made their position very clear.

“I am not in a position to make predictions as to what might happen in the future.”

Nally’s comments were made the day after he criticized four-litre plastic vodka jugs priced at $49.95, which were on sale in Edmonton.

Nally stated his belief that selling vodka at such a price was inappropriate. He further noted that if a currently proposed bill is passed, it would give him the explicit power to regulate liquor prices and scrutinize the system to ensure pricing which promotes responsible consumption.

His comments were a response to social media images that were widely shared over the weekend, depicting large vodka jugs produced by a local Edmonton business, T-Rex Distillery. These jugs were produced exclusively for sale at Super Value Liquor stores.

In defense, Super Value claimed that they had reduced the price of the jugs from $60 to better cater to customers who wanted to purchase in bulk and save money.

Following Nally’s voicing of his apprehensions on Monday and his discussion on possible interference, T-Rex made the announcement that despite the varied response to the jugs, production would be ceased.

Sunny Bhullar, co-owner of Super Value Liquor, relayed to The Canadian Press on Tuesday that the jugs’ special sale price would be discontinued by the end of the day.

“Even though we continue to have stock, we’re going to halt the discounted price given the viewpoint of the minister,” Bhullar shared.

As per present regulations, the supervising territorial agency, in this case known as Alberta Gaming, Liquor and Cannabis or AGLC, dictates the wholesale price retailers must shell out for merchandise.

T-Rex, however, said the agency doesn’t provide rules or guidelines on how a product should be priced on the shelves.

“Albertan craft distilleries have suffered from a lack of responsible pricing for a while now and, in fact, there are multiple distilleries out there that are selling their spirits even cheaper than T-Rex,” the company said in a statement.

The distillery also criticized AGLC for removing a rule a few years ago that required distilleries produce at least 80 per cent of their products in-house.

T-Rex said the removal of the rule forced them, and others, to lower prices to stay in business.

On Tuesday, Nally committed to keeping the status quo.

“That 80/20 rule was reduced as a red-tape initiative to help small business and to spur investment, and I would suggest that it worked. So we’re not looking at changing that,” he said.

Rum Stripe’s partnership with GenXS for this year’s carnival created remarkable memories.

The Road March on Knutsford Boulevard leading to the post-carnival bash at Big Wall on Hope Road made this year’s carnival an unforgettable one.

GenXS celebrants, wearing striking costumes, were the center of attraction while savoring their go-to Rum Stripe beverages against the lively soca and dancehall tunes resonating in the New Kingston streets.

As the temperatures climbed, the carnival-goers’ energy surged, leaping alongside the Rum Stripe labelled truck and buses packed with eager patrons, flags, and shirts.