Over on Alcohol Professor, I’m writing about Westland American Single Malt Whiskey. Single in Seattle is both a look at the up and coming Seattle distillery as well as a rumination on the amount of shenanigans, bad whiskey, and lying that makes exploring American craft spirits exhausting when it should be fun. Luckily, Westland is the sort of thing that reminds you to sit back and enjoy from time to time.
I know, I know. At this point, someone needs to make a guide to gift guides. The next two weeks will see you flooded with them in such volume that finding the right gift guide because even more difficult that finding the right gift. So you will just have to trust me when I egotistically say that if you are planning to by booze for someone, my guide on Alcohol Professor can help you out. Many spirits, many price ranges, and you know I don’t go in for that “this gift is for men! Here’s some Skinny Girl Margarita for you ladies” balderdash.
- Part one: Vodka, gin, tequila, and mezcal
- Part two: Rum, Cognac, Armagnac, and calvados
- Part three: Scotch, American whiskey, and international whiskey
- Part four: the oddballs — amaro, absinthe, cordials, liqueurs, shochu, and strange whiskey
On Alcohol Professor, it’s a celebration of the 10th anniversary of one of my favorite scotches. Monster of the Moors takes us on a journey through every version of Compass Box Peat Monster, from its genesis as a special request for a single liquor store to its position now as the flagship whiskey of the small but much respected Compass Box.
My latest Frolic Afield at Alcohol Professor takes me far afield indeed, through New England, past Halifax, and up into the wild north of Nova Scotia. Malt & Moose is the tale of this journey most epic, a journey that included inadvertent weapons smuggling, attractive border guards, grazing moose, and of course whiskey since the point of the trip was a visit to Glenora, Canada’s first single malt whiskey distillery.
In another Frolic Afield over at Alcohol Professor, I take a look at the growing trend of “single grain” whisky. With the Grain explains what single grain whisky is and how it’s different from single malt, then looks at some of the brands whisky distillers are pushing onto the market in their ever more aggressive attempts to steer people away from single malt whisky with an age statement.
My latest Frolic Afield over on Alcohol Professor is an account of my September 23rd Mabon Feast. Of course, one celebrates Mabon with offerings from one’s bountiful harvest of grains, including barley, rye, and corn. Granted, in Pairing Bourbon and Cheese With Four Roses, my grains have been distilled into Four Roses bourbon and paired with a selection of French cheeses, but I assume that’s fine with the goddesses and forest folk.
The vote may be over, and while Scotland isn’t a newly independent nation (which, if nothing else, saves them having to select a new passport cover color), my latest Frolic Afield at Alcohol Professor pays tribute to the United Kingdom of Whisky. Four countries, four whiskies, one queendom.
A new Frolic Afield, back on Alcohol Professor and back in the state of my birth. This time around, we’re visiting Jim Beam’s American Stillhouse. The Jim Beam distillery used to be a waste of time, little more than a trip to the gift shop and nary a glance at the actual business of making the world’s most popular bourbon. In 2012, Beam substantially revamped the experience, and the result is now one of the must-see stops on the Kentucky Bourbon Trail.
The shift of the whisky market toward whisky with no age statement on the label is causing all sorts of controversy. In my latest Frolic Afield at Alcohol Professor, I throw myself into the debate. Blinded By the Truth is an account of Diageo’s “Blind Truth About Aging Whisky” seminar at Tales of the Cocktail, a tasting meant to illustrate that a whisky’s age and its quality are not dependent upon one another. However, partway through, it became pretty obvious that the tasting was designed to stack the deck in favor of the point the presenters were asserting.
A new frolic afield back over at Alcohol Professor. All Hopped Up on Whiskey is a look at the small but interesting trend of distilling finished beer into whiskey, or integrating the use of hops into the whiskey distilling process — not to mention the notion of seasonal whiskey like seasonal beers. I also talk to the guys from Sons of Liberty Distillery in Rhode Island and Darek Bell from Tennessee’s Corsair Distillery.