Sugary sweet! Forget the wedge of cake after dinner and go with this Irish Whiskey Liqueur. A big taste of vanilla cream cheese icing with a hint of honey and some irish whiskey coming through. Less calories and a little buzz. If you are a fan of after dinner liqueurs, I would definitely put this on your list. It’s great neat, chilled or with a cube. I would say this is a bit sweeter than Irish Mist if I remember it correctly. My wife, Patti, who is a big Irish Mist fan gives The Dubliner Liqueur two thumbs up. Definitely worth checking out if this is up your alley.
There are times, as a whiskey reviewer, when I just feel badly writing the review. My intention when reviewing a bad product is to not be unnecessarily mean or vicious. However, when something is so offensive it makes my stomach turn, it ceases to be a simple review and instead becomes a Public Service Announcement.
If you’re looking for a rich, complex whiskey to sip from your Glencairn, this is not it. If you approach this as the novelty product it is, you’ll be less disappointed. It’s made for shots and the Dickel website says so: “Best enjoyed as a shot with celery salt on the rim, pickle juice, or an ice chaser.” (I’m not sure what an ice chaser is either.)
Bearcat Bourbon’s website touts itself as, “80-proof infused Bourbon whiskey created in honor of female distillers, bootleggers, and industry innovators.” It is available in two versions: Infused with Notes of Orange Peel and Spice or Infused with Espresso and Aromatic Bitters.
CALI is a unique California twist on a classic sipping whiskey. We are shooting for a spirit smoother than a frontier rye, but more complex and flavorful than a traditional Kentucky bourbon. We want CALI to be something that a real whiskey lover will be happy share with his friends, even his non-whiskey friends. If he wants to pour a glass to sip while reading a good book or laughing with friends while playing a board game – even better. We want a spirit that is a pleasure to drink. CALI is a whiskey with a California vibe: Come on over, relax, have a drink, check out the sunset.
My phone was humming on the kitchen counter and calling for my attention.
“Guess who’s at Walmart?” the voice on the other end of the line said dryly.
“What?” I asked. The mobile signal was momentarily choppy.
“Guess who I just saw here at Walmart?”
“You’ll never guess.”
“Who?” I prodded.
There was a moment of silence between us.
If you’re going to make decent whiskey, you need a lot of time. But time is money, and your whiskey is going to need years. So how does a distillery make money in the meantime? The answer is usually vodka and its juniper cousin gin. For a moment unaged whiskeys were all the rage and thankfully that moment has mostly passed. Is there a good way to use an immature whiskey? New Hampshire’s Tamworth Distilling & Mercantile seems to have found an interesting solution.
Folks, we’re in the middle of the Great Bastardization of Whiskey. If you don’t believe me, then you’ve been drunk under a rock for the past three years. (And maybe you’re better for it.) We don’t just have whiskey anymore. We have honey, apple, peach, brown sugar, maple syrup, and toffee cookie candy land crème puff whiskey. All right, so maybe that last one’s not a thing yet, but we were making the same joke about cupcake vodka five years ago. It’s only a matter of time. Flavored whiskey has been around since ol’ Jimmy Russell gave us American Honey, but over the past few years …