'scotch' on Serious Eats

Winter Drinks: Improved Scotch Cocktail

A Scotch cocktail can be simple: whisky, sugar or honey, bitters, ice. Looking for "a drink that warms and soothes" in a season of bitter cold, Kyle Davidson of Blackbird in Chicago changed the equation a bit, bringing some complexity to the cocktail's flavor without overcomplicating it. More

Talisker Storm: No Age Statement Scotch Done Right

Releasing whiskies without age statements is a growing yet controversial trend among distilleries, a move away from 10 year, 12 year, 18 year, etc., offerings. The movement has been met with mixed feelings from connoisseurs and critics, skeptical of the trend as a way to cash in on the current boom in demand for whisky despite the limited stocks of older aged malts at most distilleries. While that is certainly a very real concern, we tend to feel that the proof is in the pudding. More

Compass Box Peat Monster 10th Anniversary Limited Edition is Worth Celebrating

Compass Box has many lovely bottlings in their lineup, but arguably their breakthrough whisky was the Peat Monster—an unapologetically peaty blend of single malts that has a balanced sweetness to it that makes it an entirely distinct style of whiskey. This year Compass Box celebrates the 10th anniversary of the Peat Monster with a limited edition anniversary release, bottled at 97.8 proof. We gave this special whisky a try. More

First Look: It's All About Scotch at The Old Sage in Seattle

The oddity of bright, eccentric murals in the middle of a classic, dark space underlines Brian McCracken and Dana Tough's struggle away from bar trends. Nobody else was paying much attention to scotch, they point out. "Smoked meats and malts," the sign proclaims over the door of the Old Sage, sibling to Tavern Law, Spur, and the Coterie Room, succinctly getting to the heart of the mater. More

NYC: 10 Scotch Cocktails We Love Right Now

Scotch might not seem like the most likely base for a cocktail. Plenty will still argue that Scotch is for sipping—not polluting with anything other than an ice cube, or maybe a few drops of water if you're feeling frisky. But properly deployed in cocktails, Scotch can take on many roles, whether the aggressive frontrunner or a mellow backdrop to other flavors. Here are ten of our favorites in New York right now—from a light lavender number to a dark, brooding sipper. More

Where There's Smoke, There's Scotch: Making Whisky in Islay, Scotland

Peat, if you don't know, is decomposed organic matter—grass, heather, moss—that melds into a chunky, ever-deepening formation along the coastal, boggy lands of places like rainy, verdant Scotland and Ireland. It's amazing stuff—an ever-renewing resource—as it can plunge more than a meter deep and take up to a 1,000 years for the lower parts to form into hardened, coal-like, fossilized organic matter, which gets cut into brick-like shapes and used for heating homes. But the softer, newer top part—that's the stuff that holds the most moisture and smokes when you burn it. That's used in part to truncate the germinating of the little barley bits via heat and, in its most vital act, flavor the malted barley in Islay. And it's what makes it utterly different from any other Scotch whisky you will have. More

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