Welcome to this week’s installment of Heads & Tails – the It’s About Time It’s Friday Edition.
We’ve had one hell of a week here at B&B HQ. So we’re pretty damn excited that it’s Friday and that the weekend is only a matter of hours away. Hopefully, you’ve had a better week than us. But even if you haven’t, we invite you to settle into your favorite chair, pour yourself an extra large bourbon and enjoy a few items we’ve compiled for your reading pleasure.
And hey, if you enjoy this weeks’ recap please share it with your friends. We think they’d appreciate the gesture.
MY FIRST BOURBON TASTING PANEL
Apart from tasting a lot of different whiskies, being a whiskey blogger has its perks. Every now and then a unique opportunity presents itself. A few weeks back I was asked by Luxco if I had any interest in helping them choose a possible future bourbon release. I’d be joining several other whiskey writers in St. Louis, where Luxco is based, to take part in a tasting panel. I’d be stupid to pass this up.
Read more over at Adventures in Whiskey
BUBBA’S HONEY STING WINGS WITH CC’S HONEY FIRE BBQ SAUCE
The inspiration for this recipe came from my most recent trip to Kentucky where I attended this year’s Kentucky Bourbon Affair. One of this year’s evening events was a dinner with the Russell’s. What a fantastic evening where I was able to spend time with Jimmy, his wife Joretta and of course their son Eddie. We started the night off with drinks & appetizers on the 127-year-old Young’s High Bridge. Young’s’ a former railroad bridge, is now one of the highest bungee jumping sites and even if there was bungee jumping that evening, I’m not sure if I could have gone through with it.
Read more on Bourbon & Banter
The 6 most unbelievable Andre The Giant drinking stories
Andre The Giant drinking stories are arguably even more legendary than his accomplishments in the ring. The 7-foot-4 titan who weighed well over 500 pounds had an incredible tolerance for alcohol, and seemingly everyone who spent time with Andre The Giant’s era has a favorite Giant drinking story. Longtime WWE performer Gerald Brisco recently opened up on Andre’s taste for wine in an interview with the Tampa Bay Times, so we’ve added it to the list of jaw-dropping Andre stories.
Read more over on Fox Sports
One of the keys to the runaway success of single malt Scotch is that it comes from a single distillery and you can’t add anything to it besides water and a bit of spirit caramel to even out the color. That highly regulated purity has struck a chord with consumers around the world who are willing to pay ever-increasing prices for their favorite Glen and have a passion that borders on zealousness.
But there’s actually another type of whiskey, which is held to an even higher set of standards than single malt Scotch: bottled-in-bond American whiskey.
Thanks to a federal law from 1897, a bottled-in-bond (BiB) bourbon or rye must be from one distillery that is identified on the label, the product of a single distilling season, made by one master distiller, aged at least four years in a government bonded warehouse and bottled at 100 proof. Read more on The Daily Beast
On The Road
Before you know it summer will be over. So do yourself a favor and pack up the car and take a drive to explore some of the amazing distilleries that dot the American landscape. Here are a few that we’ve written about recently to get you started. Travel safe and drink curious.
Industry News & Updates
Suntory Whisky Toki, which launches exclusively in the U.S. this month and in Canada in July at a suggested retail price of $39.99, is a blend of carefully selected whiskies from the House of Suntory’s globally acclaimed Hakushu Distillery, Yamazaki Distillery and Chita Distillery. Traditionally crafted according to Suntory’s Art of Blending philosophy, the expression features the quintessential characteristics of a Suntory blend: exquisite balance, harmony and oneness.
A VIVID BLEND, TIMELESSLY MADE
While Suntory Whisky Toki respects tradition, it also challenges whisky convention by rethinking the hierarchy of its components. Suntory blends often use Yamazaki malts as their key component. Inspired by the spirits of innovation, the House of Suntory’s fourth Chief Blender Shinji Fukuyo took a fresh approach with Suntory Whisky Toki, selecting the singular Hakushu American white oak cask malt whisky — with its unique freshness, mellowness and spectacular green apple notes — as one of the blend’s two pillars. To complement that selection, Fukuyo chose Chita heavy-type grain whisky as the blend’s second pillar, adding a clean taste with notes of sweetness and vanilla.
By pairing these seemingly dissimilar but deeply accordant whiskies, Fukuyo’s insight overturned the old relationship between malt and grain and created a blend that is both groundbreaking and timeless.
WITH A SIGNATURE BALANCE OF MALT AND GRAIN.
Traditionally in Suntory blends, grain whiskies have played merely a supporting role, acting as a broth or dashi to accentuate key malts. But the unrivalled sophistication and wide range of grain whiskies produced at Suntory’s Chita distillery led Shinji Fukuyo to rethink that role. He saw these whiskies, with their exquisite balance of complexity, subtlety and refinement, not as a scaffold for the heroic malt to ascend but as true heroes in their own right.
This unique encounter between Hakushu malt and Chita grain whiskies gives Suntory Whisky Toki its silky taste and vivid character. To give the blend greater depth and complexity, Fukuyo carefully selected two Yamazaki malts. Yamazaki American white oak cask malt whisky harmonizes the Hakushu and Chita components, while bringing roundness and reinforcing the sweetness of Chita heavy-type grain whisky with peach and custard aromas. Finally, Yamazaki Spanish oak cask malt whisky adds woody and bittersweet notes to the blend. The result is a vivid, well-balanced and silky blend with a subtle sweet-and-spicy finish.
The smoothness of Suntory Whisky Toki allows for exceptional versatility — the expression can be enjoyed neat, on the rocks, as a highball or mixed as a cocktail. The Suntory Whisky Toki highball is recommended for those interested in experiencing how whisky is enjoyed in Japan today.
The highball is an artful blend of whisky and sparkling water over a generous serving of ice. In the 1950s, the highball was a favorite of whisky drinkers in Japan. The Japanese praised this simple, stylish cocktail as a refreshing way to drink whisky. They also loved how well it paired with Japanese cuisine. Since then, Suntory has played an important role in reestablishing the highball as a popular cocktail for a new generation of whisky drinkers.
To make the Toki highball in the proper Japanese serving ceremony, fill a tall glass to the brim with ice. Add one measure of whisky. Stir to cool the whisky and glass. Again add ice to the brim. Pour three measures of chilled sparkling water along the side of the glass to avoid melting the ice or bursting the bubbles. Add a twist of lemon. Enjoy.
TASTING NOTES – Suntory Whisky Toki (43% Alc./Vol. 750ml)
Color: clear gold
Nose: basil, green apple, honey
Palate: grapefruit, green grapes, peppermint, thyme
Finish: subtly sweet and spicy finish with a hint of vanilla oak, white pepper and ginger
“The 100-proof bourbon category continues to explode with an impressive 24 percent growth rate*,” says Fletcher Buchman, brand manager at Luxco. “We continue to add products to our portfolio that fulfill the demand for craft bourbons with fuller flavor and connect current and future consumers that celebrate authentic bourbons.”
David Nicholson Reserve is a Kentucky Straight Bourbon Whiskey that offers a rye mash bill for a spicy, warm finish and will be available in 750ml in July. This bourbon, bottled at 100 proof, is extra aged for a more robust flavor and a full-bodied long finish. Suggested retail price per bottle is $34.99-$39.99. The suggested retail price per bottle for the David Nicholson 1843 is $29.99-$34.99.
“David Nicholson 1843 is still made according to the original recipe and offers a smooth, wheated Kentucky Straight Bourbon Whiskey with hints of vanilla and oak. For David Nicholson Reserve, with the rye mash bill, we achieved a more complex, toasted rich flavor and a spicier bourbon,” says Buchman.
The brand’s packaging refresh includes a sleeker, contemporary bottle and a cleaner label design. With the addition of a natural cork and embossing on the shoulder of the bottle, the packaging now reflects the award-winning bourbon inside. David Nicholson 1843 recently earned a double gold award in 2015 and a gold award in 2016 at the San Francisco World Spirits Competition.
For more information about David Nicholson 1843 and David Nicholson Reserve, please visit www.davidnicholsonwhiskey.com
The map is accompanied by a 24-page booklet, which gives the details of all 805 distilleries. Apart from a few dozens of large distilleries, we also found many hundreds of small craft and micro distilleries, which fall into 10 distinct whiskey categories. This also shows the enormous upswing whiskey has taken in the USA during the past years.
The map is supplemented by a set of 12 regional whiskey maps due to the high density of distilleries in some areas.
You can take a look at our map collection at www.alba-collection.com. All maps come in several sizes. We also offer attractive bundles for resellers.
For further information, please contact firstname.lastname@example.org.
“We pulled several cask samples that I felt really were showing well, and Chef and Ramon went with the ones that really spoke to them, and complemented their cuisine,” says Filibuster’s Master Blender, Sid Dilawri. He adds, “We started with a multibarrel blend of 4, 5 & 6 year old Straight Bourbon, and then a ‘Dual Cask’ aging process in former Cabernet Sauvignon French Oak barrels from Trefethen Winery is what set us apart. We went with a ‘High Rye’ style, which is more lifted and spicy, and better with food. The final step was ‘cutting to proof’ – adding water from our deep limestone well to get it to a smooth, but flavorful, 90 proof.”
This limited edition Filibuster/Robert Wiedmaier Straight Bourbon is available neat, in a cocktail, or as part of a brand new $18 whiskey flight program at Brasserie Beck and Mussel Bar in Bethesda and Baltimore, Maryland. A “flight’ allows the restaurant and bar guests to sample three different types of whiskies, to compare and contrast flavor and style. While flights are often seen in the wine and beer world, whiskey flights are a newer concept, in keeping with surging popularity of hand-crafted whiskies and other libations.
The family-owned Filibuster Distillery was founded in Washington DC, but recently relocated to Shenandoah County, Virginia, where the climate, the limestone ground, and water lend themselves to higher quality whiskey. Chef Wiedmaier states, “When I’ve got bourbon on my mind, I turn to a decidedly artisanal brand, not one that’s mass produced. You can taste the uniqueness in its flavor notes, a real timeless quality. I pour it neat with a good cigar standing by.”
These spirits were ranked among 401 spirits that were submitted from a total of 29 countries.
Bourbons earning medals include:
- 1792 Small Batch Kentucky Straight Bourbon Whiskey
- Kentucky Tavern Kentucky Straight Bourbon Whiskey
- Flatboat Kentucky Straight Bourbon Whiskey
- Zackariah Harris Kentucky Straight Bourbon Whiskey
The Los Angeles International Spirits Competition was formed in 2007, with an esteemed panel of judges using a blind-tasting method to award medals to the best distilled spirits from around the world. The award-winning entries will be displayed during the Los Angeles County Fair, Sept. 2 – 25, in “The Wine, Beer & Spirits Marketplace.”
Complete results of the 2016 LAISC are available at www.laspiritscomp.com.
One cannot live on Bourbon alone.That’s why God made baconPops
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