Whisky Advocate Winter 2018

One year ago we introduced the Whisky Advocate Top 20, the most exciting whiskies of the year. We devised our Top 20 ranking to consider not only quality, but also price and availability. The final requirement is the excitement factor, and we’re delighted to reveal a fresh field of 20 whiskies that truly excited our tasters in 2018, along with our Whisky of the Year, starting on page 60. A panel of senior tasters determined the final scores for the Top 20 in a process of blind tasting. By eliminating all knowledge of the producer, price, and origin of a whisky, we are able to make objective assessments. Much of the fun of blind tasting lies in the surprises. This year a French single malt stood out as an overall favorite of…

PRAISE FOR PEAT COVERAGE Dear Whisky Advocate, I like whisky and I like reading about it. My wife got me one of those coffee-table books a few years ago that weighs ten pounds so I could learn about what is involved in the whole whisky thing. I have read many of your past editions, but I thought this one, Fall, was terrific. It educated in a simple to read way: peat, production, process. I learned about smoke. I liked turning open the cover page with its soft and rich (it’s the only word I can think of) feel. I never write about this kind of stuff, but I had to. Real nice job. I skipped a few editions in the past year because (I thought) they sort of said the same old…

WhiskyFest’s fall season kicked off in San Francisco on November 2nd with a night of exciting conversations, fascinating seminars, and hundreds of amazing whiskies from the farthest reaches of the globe to the city’s own backyard. The crowd at San Francisco’s Marriott Marquis was greeted by hundreds of whiskies from Scotland and Kentucky to Tennessee, Ireland, Canada, Japan, and beyond. Among many rare pours, whisky lovers were treated to Pappy Van Winkle, the 2018 Buffalo Trace Antique Collection, Johnnie Walker Blue Label Ghost and Rare, Four Roses 130th Anniversary Limited Edition Small Batch, Macallan Edition No. 4, and Wild Turkey Master’s Keep Revival. Those looking for something completely new found many whiskies not yet available in U.S. stores: Old Pulteney 15 year old, 18 year old, and Huddart, the Soleo Collection from…

You might not think of Tucson as one of the world’s great food cities, but the United Nations begs to differ: UNESCO designated the southern Arizona metropolis as a World City of Gastronomy in 2015—the first city in the United States to earn the honor. Founded by the Spanish in 1775, Tucson is home to the longest-established agricultural tradition in the country and is uniquely situated at the intersection of three cultures that have coexisted for centuries: American, Mexican, and Native American. All three influences are alive and well in the present day, revitalized by the modern interest in regionality, locavorism, and sustainable development. That enthusiasm also appears in the city’s burgeoning drinks scene, making Tucson home to an array of distinctly Southwestern potables. Tucson is only a quarter the size of…

Dave Pickerell, former Maker’s Mark master distiller and the creative force behind such whiskeys as WhistlePig, Metallica’s Blackened, and Hillrock Estate, passed away on November 1, 2018 in San Francisco. He was 62. With his signature wide-brimmed hat, huge smile, and warm embraces, Pickerell was a beloved and legendary figure in American whiskey. He was a 1978 graduate of the United States Military Academy at West Point, where he played football. He later earned a master’s degree in chemical engineering from the University of Louisville. That expertise led him to a position at Maker’s Mark starting in 1994; for the next fourteen years he oversaw the creation of the Kentucky bourbon just as American whiskey was slowly emerging from a period of low demand. Pickerell was charged with ramping up Maker's Mark…

Whisky and sweet vermouth aren’t just pals, they’re best buds. They do everything together. Sweet vermouth, with its velvety mouthfeel, is a captivating cocktail partner for almost any whisky. A two-to-one ratio of rye (or bourbon) and vermouth is a Manhattan; replace the rye with scotch, and you have a Rob Roy. It’s that simple. “Whisky and sweet vermouth have some similar flavors and aromas, including the sweetness of both products,” explains Trevor Frye, proprietor of Wash Line LLC, and the one-time beverage director at Washington, D.C.’s Jack Rose Dining Saloon. As you dip your toes into the waters of home cocktailing, it’s a foolproof combination that should inspire you to continue wading deeper. The trick is finding the sweet vermouth that best suits your whisky. Certain varieties may work better with…