Whisky Advocate Spring 2021

Amid the shock and fear of the pandemic’s onset a year ago, our world suddenly became a very complicated place, and we sought comfort in the familiar. That included our whisky choices, as we gravitated toward the old standbys—our go-to pours. Now, as we inch toward a gradual reawakening, it’s time to shake off that routine and regain a sense of adventure. So, for this issue, we set out to explore some of the whisky world’s hidden treasures—with an eye toward challenging your palate and broadening your horizons. Our journey starts on page 64 in a familiar spot, single malt scotch. Scotland has over 120 single malt distilleries that produce an array of amazing whiskies, but a great many of them are overshadowed by the star power of the biggest names.…

As a sommelier at two Mandalay Bay restaurants—Aureole for Charlie Palmer and STRIPSTEAK by Michael Mina—Angel Stephenson of Las Vegas gets to sample world-class wine and whisky. Distributor-led tastings have slowed down due to COVID restrictions, but Stephenson will still be able to enjoy some of the best whisky of 2020 as the winner of Whisky Advocate’s Top 20 sweepstakes, which awards him the top-3 whiskies of the year: Larceny Barrel Proof, Knob Creek 12 year old, and Benriach The Smoky Twelve. Stephenson has an appreciation for a wide variety of whiskies, from Jameson to Macallan, and names 1792 as a favorite. His home bar features everything from cognac to tequila, and he’s started to explore spirits aged in port and sherry barrels. “Those are a lot of fun,” he says.…

A CLUB COMES INTO ITS OWN Dear Whisky Advocate, Since we were featured in your Tasting Club issue, I just wanted to check in and let you know how the [Monmouth Whisky Club’s] Lift Our Spirits! events are doing. We started virtual events in March of 2020, and just held our fifteenth event in January. Each event has been fantastic, but the virtual format has enabled us to have speakers including Maker’s Mark master of innovation Jane Bowie and master distiller Denny Potter; Tamdhu distillery manager Sandy “Big Mac” McIntyre; and Ian Macleod Distillers international brand ambassador Gordon Dundas. Our February event was Lift Our Spirits Glenfiddich! with master distiller Brian Kinsman. These events have become so popular, and have opened up new possibilities that we could not have hoped for with only…

“A great cocktail can transport you. It can invoke memories from your past and create a fuller tasting experience,” says Joe Choiniere, bar manager of Forage in Cambridge, Massachusetts. Foraging for your own ingredients enhances this experience, connecting taste buds to location. Finding and using local wild berries, herbs, bark, and more also opens your mixology up to new, surprising flavors, Choiniere adds. Try these forest-to-table drinks for a true taste of the outdoors. A Walk in the Weeds Created by Matthew Biancaniello, owner of Eat Your Drink “This refreshing drink has strong herbal notes and a wonderful sweet and sour finish,” Biancaniello says. 2 oz. stinging nettle-infused bourbon (recipe below)¾ oz. fresh lime juice¾ oz. agave syrup (1:1 agave nectar to water)1 oz. fresh blood orange or pomegranate juiceBlood orange slice and edible…

There’s an abundance of nutty flavors in your whisky. Nuttiness is a characteristic present in both new-make spirit and mature whisky, though it’s most commonly associated with mature whiskies aged in well-seasoned sherry casks. You may be able to call out a specific nut by name when you taste whisky, though nutty aromas and flavors are often complex and overlap with notes of wood, oiliness, and butteriness, as well as roasted or cereal characteristics. First off, identify your nut—differentiating pecan from pistachio, or hazelnut from macadamia. Then consider its form. You may detect almond, but are those almonds whole, sliced, nibbed, or ground? Squirrel away some other flavor descriptors, as nuts can be spiced, candied, or roasted: dry, honey, or maple. They can also be present as nut-based textures and flavors…

At a time when sushi restaurants dot the streets of virtually every North American city and one of the most popular menu items is a roll named after not anything Japanese, but a western U. S. state — California — it’s safe to say that sushi is mainstream. But sushi in the West isn’t quite the same as in its homeland. According to Malaysian-born chef Hing Wong, who worked for Suntory (now Beam Suntory) before emigrating to Canada and eventually becoming executive chef at the upscale Toronto Japanese restaurant Ki, there are several differences between how sushi is prepared and enjoyed in Japan compared to North America. “North American sushi chefs are more open to experimenting and merging different techniques,” says Wong, including torching, smoking, and aging, none of which are common…