Whisky Advocate Fall 2022

At this writing, a total of 22 million casks of whisky lie slumbering in warehouses across Scotland, according to our esteemed friends at the Scotch Whisky Association, the group that keeps track of such things. In a country of about 5.5 million people, that translates into a remarkable four barrels of whisky per citizen. When it comes to whisky, it’s safe to say that Scotland more than outpunches its weight. But it’s about far more than numbers, of course. The whisky culture of Scotland’s main rival, Kentucky, rightly shares the world stage with scotch whisky, but the Bluegrass State cannot boast the variety of regions, history, and flavor variations of Scotland. There is no equivalent in Kentucky to Islay, to Speyside, to Campbeltown. In this issue, we present a journey through…

THE PRICE IS RIGHT Dear Whisky Advocate, Thank you so much for your description of Wheel Horse bourbon. I live in Texas, and Wheel Horse Batch 2 just got here in Austin through Twin Liquors. I got one, and then went back and got two more! I’ve only been into whiskey and bourbon for less than a year, and Wheel Horse tastes like why I drink bourbon and it’s only $30! There’s no other reason why I would even know about this bourbon if it weren’t for Whisky Advocate! Many thanks, Ed Reidt Dear Ed, Thanks for the kind words, and we couldn’t agree more—what a nice price. Green River Distillery, where Wheel Horse is made, is located in Owensboro, Kentucky, about 100 miles west of Louisville, so it’s somewhat off the beaten path. It’s an old Owensboro…

Las Vegas has come roaring back this year, and visitors will find many new additions to the city’s lodging, dining, and drinking options. Among the new hotels, the 3,500-plus room Resorts World is the first mega-casino addition to the Strip in 10 years, and Circa is the first all-new major casino resort built in old downtown in four decades. The beloved Palms Casino Resort has reopened under new ownership and a $620-million facelift, a new NFL (and concert) stadium has debuted, new shows abound, and new restaurants and attractions are running at full steam. What’s in it for the whisky lover? Thanks to some of these recent additions, the answer is plenty. In terms of getting around, after a historic struggle with public transportation, the underground Las Vegas Loop, now under…

Fall weather can be fickle. One day you need a scarf and cardigan, the next you’re pulling out summer clothing again. Luckily, depending on how you serve them, whisky cocktails can provide warmth or refreshment. Heating whisky releases more of the aromatics and flavor nuances of the spirit, while chilled drinks temper whisky’s boldness, allowing other ingredients to step into some of the spotlight. Taste for yourself in the cocktails below. With minimal changes to the recipe, each can be served hot or cold. So even when the temperature fluctuates outside, you can be confident that you’ll end the day with a perfectly balanced nightcap. Lion’s Mane Created by Travis Sanders, beverage director, Hotel Sorrento, Seattle Serve this cocktail cold for a mix of smoke, citrus, baking spices, and sweet nutty pecan… or…

Maple syrup poured over a short stack of fluffy pancakes topped with whipped cream is a heavenly pleasure. Maple flavors are complex, and range from lighter varieties with floral, grassy, honey, toasted sugar, and buttered popcorn notes to the nutty, earthy sweetness of molasses, cinnamon, coffee bean, and licorice in darker syrups. Maple syrup is produced in the northeastern regions of North America, with Canada being the world’s leading producer. Similar to whisky, maple syrup starts out as clear liquid before it develops its spectrum of golden, amber, and dark nut brown colors. Native Americans developed the tradition of turning sap into syrup and taught the European settlers. Between late winter and early spring, sugar-makers tap the sugar maple tree, Acer saccharum, and wait for the colorless sap to flow. The…

Chili is the Martini of the North American culinary world, in that everyone knows how to make it, but few agree on which method to use. Atop the list of debates is whether or not kidney beans belong in the recipe, with the nothing-but-meat advocates being particularly vocal in defense of their position. Then comes the matter of heat: mouth-burning from fresh chiles, moderately hot from dried pepper or simply a bit piquant from chile powder. And should the tomato element be fresh, canned, or added as sauce, if indeed it should be present at all? Most non-purist chili aficionados would agree, however, that there are three or possibly four primary families of chili: Texas, with cubed beef and no beans; vegetarian; beef and bean, some times simply known as red,…