Whisky Advocate Summer 2016

I recently posted a status update on Facebook; a photo of me pouring really good bourbon on a bowl of ice cream (which was delicious by the way). I was surprised by the comments. First there were complaints about the mere concept—that I was wasting good bourbon. That was followed by criticism about the ice cream I chose. Apparently, it wasn’t good enough for the bourbon. (It’s what my wife bought, a two-for-one deal she said, and I was fine with that.) Sometimes it is easy for us to forget—especially for those of us who are seasoned whisky drinkers—that drinking whisky is supposed to be fun. It doesn’t always have to be “perfect.” Life’s too short for such silliness. That’s not to say that we shouldn’t strive for the greatest whisky…

BOURBONS: PAST AND PRESENT Dear John, I’ve been a regular bourbon drinker for over 50 years, so I guess I was ahead of the times and got to enjoy many top brand, limited production bourbons at original release prices. Finding them now is an impossibility. It was only a few years back that I was browsing at one of my favorite retailers and came across an entire shelf of George T. Stagg at the original release price. My few bottles purchased are now down to just one, and I’m afraid to drink it for fear I will never see it again. (But the same phenomenon has affected the wine industry, where bottles in top vintages from top producers are traded and re-traded at staggering prices.) Not sure that there is anything we…

From spectacular cliff-top castles and coastal links golf courses, to wild remote glens and brooding mountains, Northern Ireland has a great deal to offer any visitor. ‘Norn Iron’ (if you want to sound like a local) was formed from six of the nine historic counties of Ulster when Ireland was partitioned in 1921. With The Troubles largely confined to the 20th century, these days the country is well recognized for the quality of its food and drink, its welcoming hospitality, and the achievements of Rory McIlroy, Liam Neeson, and Kenneth Branagh. A whiskey visitor can drink in more than just the landscape; there are a growing number of distilleries, whiskey bars, and restaurants to experience. This year has been designated the Northern Ireland Year of Food and Drink. From pints…

A dozen men come together, summoned from across the country with an important agenda to discuss. Each represents his own business interests, yet today, they’re here to join forces. This isn’t the infamous 1957 Apalachin mafia summit—it’s the 2016 American single malt summit. Upward of two dozen distilleries across the U.S. are making American single malts, yet consumer confusion still reigns. “The challenge is that the category doesn’t exist,” explains Matt Hofmann, Westland distillery’s co-founder and master distiller. “There’s no shelf space for American single malt whisky.” That’s what spurred him on to set up this cohort of American malt producers with the goal of figuring out how best to brand and market the category. “The market doesn’t really grasp it,” concurs Paul Hletko, FEW Spirit’s founder and distiller. FEW’s single malt…

Convincing spirits aficionados that their beloved whiskies can and do pair admirably with food is a daunting task at the best of times. Extending that gastronomic linkage to cheese, long the domain of wine and, more recently, beer, can be nigh on impossible. But the fact is whisky really is an ideal accompaniment to many cheeses, in some cases superior, even, to wine or beer. The key, as ever, lies in making the right combinations under the most favorable circumstances. That latter part, the circumstances, is ofttimes glossed over in beer and wine pairing, but can prove vital when partnering spirits with comestibles. Because aromatics are both intense and key to the appreciation of whiskies, how they are delivered can make or break a food pairing, and so care should be taken…

JACK ROSE DINING SALOON Washington, DC Bottles: 2,500 total whiskies; 400 bourbons and 100 vintage ryes and bourbons When you walk into Jack Rose Dining Saloon, you’re stepping into whiskey heaven, surrounded by Prohibition-era bourbons and contemporary unicorns. Jack Rose has led the way in bourbon’s national resurgence, finding the hidden Willett gems and privately bottling them; stocking the bar with true Stitzel-Weller products, not those just piling on the marketing power of Pappy Van Winkle. In fact, today you’ll still find vintage Stitzel-Weller bourbons on the Jack Rose menu, as well as vintage Brown-Forman, Wild Turkey, Four Roses, and just about every other distillery. If they run out, don’t worry, they’ll get more. jackrosediningsaloon.com CANON Seattle Bottles: Usually about 100 to 200 bourbons on the list at any time Behind a single chain door is one…