Since tea was going to be the star of this cocktail, I want to go with something that had a bit of complexity. I chose smoky Lapsang Souchong as my base ingredient. One whiff of this tea and there's no question what it will taste like: smoky, earthy, and intense. But that aggressive flavor can be shifted a bit when combined with other ingredients in a cocktail. More
When someone talks about the proof of a spirit or liqueur, what's that person talking about? The proof of a spirit is measured by taking the percentage of volume of alcohol in the spirit, and doubling it. So a spirit with 44% alcohol by volume (or ABV) is an 88-proof spirit. Why does proof matter? Read on, friends. More
We're going to shift our eyes and livers one step to the south this week, and look at bourbon's delicious and popular cousin: Tennessee whiskey. What is Tennessee whiskey, and what distinguishes it from bourbon? More
After wading in barrels of the Scotch and Irish drams, it's time to turn our attention homeward, to that quintessential American spirit: good old bourbon whiskey. We'll look today at what makes bourbon unique, how it's made, and how it came to be. More
As a bourbon fan, not a bourbon expert, there aren't too many brands I could pick out of a lineup with confidence. But I'm pretty sure I could sniff out a Maker's Mark, no question. It's a sweet whiskey smelling of caramel and vanilla that lands on the front of your palate, soft and smooth, with a long, warm finish. How does it get that flavor? We tasted our way through every stage of the process to learn how. More
When I think of bourbon, I immediately think of Maker's Mark—as I'm sure many of you do, too. Whether or not it's your favorite, it's certainly one of the most iconic. I envision a red wax-sealed bottle behind just about every well-stocked bar, high-end or low, the world over. So I found it almost hard to believe that every drop of the stuff is made at a single facility in Loretto, Kentucky. And last week, we got a chance to see just how it happens, from the corn delivery to barreling to bottling. Come take a look! More
Happy almost St. Patrick's day! For those of you who are hoping to celebrate the holiday with something a little stronger than green beer, we've compiled a hitlist of three exciting new Irish whiskeys that will knock the beard off a leprechaun. More
Bottom Shelf research director Emily came down with a sore throat Monday afternoon, which gave me a rare and welcome opportunity to play heroic caregiver. I don't get a lot of chances to nurse Emily back to health, because she's fairly sturdy, plus she works with a bunch of doctors and also believes a little too strongly in the healing powers of Advil and detective shows. More
This week, just in time for a certain mid-March holiday, I'll look at the definition and history of Irish whiskey, discuss what distinguishes it from its Scottish cousin, and talk about the major distillers and brands. Slàinte! More
Even something so seemingly mundane as warehouse placement can affect the flavor and character of a whiskey, whether that's bourbon, Scotch, or Irish. For that matter, warehousing can affect other aged spirits, as well—rum, brandy, tequila, etc. So this is just one concrete (pardon the pun) example of why blending is such an important part of whiskey production. More
