What's on your mind when you sip your favorite Scotch, bourbon, or whiskey? Politics, maybe? Philosophy? A funny Tweet you read on your phone just now?

Few of us spend cocktail hour contemplating wood, but it's impossible to overstate its importance in the production and taste of brown spirits. Dan Szor, CEO and founder of Cotswalds Distillers, estimates wood is responsible for 60 to 75 percent of the taste of a finished whiskey.

"Wood is known for its ability to 'take out the bad' through evaporation," Szor says, "and 'put in the good' through extraction of tannins and wood sugars."

A whiskey that has not spent enough time in the barrel will exhibit too much "spiritiness," Szor says, or be overly sharp. It might also present off-notes on the nose and palate.

Wood affects what Szor calls "feinty notes" such as solvent, turpentine, and meatiness in spirits. "There is also the flavor imparted by previously held liquids," Szor says, such as bourbon or sherry.

The Macallan has its own "Master of Wood." His name is Stuart MacPherson and he shepherds chosen woods through the sherry seasoning process in Jerez, Spain, all the way to the aging process in Scotland.

"A lot of companies will just buy casks," MacPherson says. "They're on the open market. They're readily available." The Macallan, however, is so obsessed with wood that MacPherson visits the cooperages and sherry bodegas to ensure the process is running smoothly.

Wood "is one of just four raw ingredients in single malt whiskey, the others being barley, yeast, and water," Westland Distillery blender Shane Armstrong says.

Once they've gotten the right wood, skillful distillers treat it with care to impart certain flavors to spirits.

"I would say that toasting temperatures is slightly more of a priority," says MacPherson. Toasting develops sweet, warm, and woodsy notes from the barrel. Heat breaks down certain chemical compounds in the wood that start to release the sugars that provide desirable flavors.

"It generally comes down to strength and porosity," MacPherson adds.

Oak is the most commonly used wood not just in Scotch whisky and American bourbon, but also the wine industry.

"Because of its primary role, aging in oak is often seen as the one true bellwether of quality," Shane Armstrong, Westland Distillery blender, says.

Below are the five types of oak most commonly used, as well as woods distillers avoid.

COMMONLY USED TYPES OF OAK Quercas Alba (White American Oak)

American oak is particularly good for aging spirits due to its relatively small and tight grain, which releases tannins more slowly than its European counterparts. "This means that whisky can be aged for longer, without becoming over-woody and is particularly important in warmer climates such as Kentucky, or in Asia," says Szor.

"American oak is higher in vanillin and oak lactones which we feel complements rye whiskey," Bruce Joseph, master distiller, Hotaling & Co., says.

American Oak barrels are typically charred on the inside by briefly setting them on fire. That char helps open up the pores so the spirit can more easily enter the wood. "It also caramelizes the wood sugars, which is partially responsible for the vanilla, crème brûlée, and honey notes found in many bourbons," Szor adds.

Quercas Petraee (Sessile European Oak)

Unlike the sweet flavors of white American oak, Sessile European oak provides a high level of tannins and darker, spicier notes. High West master distiller Brendan Coyle calls this "oak spice. Think low-level peppercorns and potpourri."

Quercas Robur (Penduncate European Oak)

This European oak provides more wood structure and tannins more quickly than other types. "It is the wood usually used for aging sherry, port, and many European wines" Szor says, "So these barrels will also impart fruity notes, due to the several liters of wine previously absorbed into the wood."

Red fruit, berries, peach, Seville orange, and apricot notes are found in spirits aged in ex-red wine casks. Sherry and port or Madeira casks will impart more dried fruit flavors, such as raisins, figs, and fruit cake. These are prized by fans of single malts.

Quercas Mongolica (Japanese Mizunara Oak)

"In Japan, Mizunara oak is commonly used to age whisky and imparts a very specific flavor profile," Szor says. Mizunara oak has a higher moisture content than most other oaks used for whiskey. It's also much more porous and imparts flavors like vanilla, honey, dried fruits, and cloves.

Quercas Garryana (Garry American Oak)

"One of the more exciting oak species we work with is a native oak called Quercus garryana, or Garry oak," Armstrong says. "This is a species of white oak only found in a narrow band of the Pacific Northwest stretching from southern B.C. down to Northern California."

Garry American oak is a new favorite of many distillers because it imparts distinctly dark, complex notes. Molasses, clove, smoke, and coffee grounds are among its rich, spicy flavors.

WOODS NOT GOOD FOR AGING

Although other woods like chestnut, maple, acacia, and cherry can and have been used for aging spirits, they are not allowed under the Scotch Whisky Association's rules for Scotch whisky. There is therefore limited demand for and even smaller supply of these barrels.

"In the past, chestnut was used," says MacPherson. "But it's extremely hard to work with. It's extremely porous."

Typically, the woods that are considered "bad" for aging are woods that lack a certain structural integrity. That leads to leaking and higher losses. "Maple wood is a good example of this," Coyle says. "It's produced good whiskies but losses tend to be higher."

Wood-Finished Whiskies Come of Age

Distilling whisky requires a special balance. On one hand, distillers are pressed to produce a consistency of flavor year after year to maintain brand loyalty. On the other, there is a desire to delve a bit deeper, to nudge the tastes of a classic whisky into new territories without compromising brand integrity. This is where the world of wood-finished whiskies is finding a growing audience of admirers.

Into the Woods

Wood finishing (or secondary maturation) is a relatively recent phenomenon in the scope of whisky history. It refers to taking a fully matured whisky – commonly aged in either an ex-bourbon or sherry cask – and then re-casking it for anywhere from a few months to a few years in another type of barrel, such as a spirit, wine, port or sherry cask. The initial maturation establishes the familiar taste and body while the secondary maturation enhances the flavor. The result is a whisky with its own unique shades and subtleties.  

The Roots of Wood Finishing

The practice only started in the 1980s when some independent bottlers started to experiment with different wood finishes. Credit the likes of Balvenie and Glenmorangie for taking it more mainstream – they were among the early adopters, experimenting by re-casking single malts into sherry butts. A steady march of other distilleries followed in step.

A Depth of Flavor  

Two main factors contribute to the taste of a wood-finished release. There is the wood itself, which imparts a distinct flavor, and then there is whatever previously occupied the cask, as casks absorb a significant amount of the previously held liquid. This is commonly referred to as the ‘in-drink,’ which is drawn into the whisky to help add greater texture and taste. Discussions range over which exacts the greater impact on the final product, but whatever weight each factor carries, the combination creates something wholly unique.

Creating Balance

Beyond the inherent trial-and-error nature of the practice, not all casks are appropriate for secondary maturation. The pronounced flavors of some casks may simply overwhelm more delicate whiskies, while lighter-flavored wine casks would hardly register any influence if matched with a more heavily peated whisky. The key is to find the complementary flavors that deepen the taste profile and highlight the best of the original whisky and the ‘finishing’ factors.

Go With the Grain

Many factors contribute to creating a whisky’s complexities – the unique dynamics of production, the aging process, the type of still, the provenance of its barrels. For the flavor profile’s first stop, however, we must go to the grain.

In the world of whisky, four main grains stand out: barley, corn, rye and wheat. Each contributes to a fermented grain mash that gives rise to the spirits distillers use to create their single malts (in the case of Scotch) and range of blends. The grains contribute subtle influences on the resulting flavor (barrels and casks are far more persuasive), but treat these as guideposts.

The Classic Malt Flavor in Scotch

Let’s begin with barley, the granddaddy of the whisky grains. It is the essential ingredient in the production of Scotch whisky – notably the classic single malts – as well as whiskies from Ireland and Japan. Barley is valued most for its catalytic properties. That is, it converts starches to sugars to fire the fermentation process, which then allows the yeast to feed on those sugars. Stylistically, these whiskies tend to show a roasted, cereal flavor as subtler notes of malt and chocolate also shine through.

At the Sweet Heart of Bourbon

Corn is most familiar to bourbon lovers, but it also features prominently in a number of whiskies. For bourbon, the mash bill must contain at least 51% corn, while a mix of other grains usually adds character to the blend. Overall, corn provides a sweet, fresh note to bourbon that tends to diminish the longer it is aged as the influences of the barrel take center stage.

Spices Up Canadian Whisky

We don’t lack for character in our range of whiskies, but it’s worth noting that much of the whisky produced in Canada, even though it is commonly referred to as “rye,” is also made mainly with corn spirits. The name originally took because generations ago Canadian distillers started to introduce rye grain into the mash bill to impart that distinctively sharp, spicy and hot taste that we associate with rye. Interestingly, American producers demand at least 51% of the mash bill must be rye grain while Canada carries no stipulations on what constitutes an actual rye. Even so, more 100% Ryes are starting to appear, bringing their own distinctively fiery character.

Blends in Smooth Character

The quiet cousin of the grain family is wheat, which remains somewhat of an outlier compared to other grains. There are Wheated whiskies, which show a predominance of wheat in the mash, and these are edging their way onto shelves now. They tend to show off wheat’s softer, sweeter side with notes of bread and honey. Worried about gluten? No need. The distilling process removes gluten proteins.

Other Grains to Try

Given the experimental tendencies of most distillers, expect to see other grains working their way into small-batch releases. Oats, spelt, buckwheat, millet and even quinoa renditions, though rare, are out on the market. True, they may go against the grain of tradition, but you can always count on whisky enthusiasts willing to sample something different.

The New Age of Bourbon

No spirit is as woven into the American fabric as richly as bourbon. From its deep frontier roots – it was first produced by corn farmers – to the success of today’s artisan producers, it’s clear that bourbon is beloved, and not just at home. Today, a growing global audience is eager to uncap this great American heritage.

Inside Every Bottle

First, a quick primer on what defines a bourbon. By law, it must be made with at least 51% corn, though traditional bourbon typically rings in at 70%. Rye, wheat and/or malted barley of varying amounts then round out the flavor, depending on the distiller’s preferences. Bourbon must be aged in new charred oak barrels, which can only be used once, and it has to be aged two years to be considered a straight bourbon. Though it can be made anywhere in the United States, the home of bourbon is Kentucky, where a majority of the production remains.

Small Gets Big

With clear spirits like vodka experiencing a boom in the 1980s, bourbon took a bit of a back seat in North America, although interest from Japan and Europe kept the beacon burning. Booker Noe of the Jim Beam distillery then launched Booker’s and the spirit underwent a period of rediscovery. The hook? Noe produced straight from the barrel, uncut and unfiltered whiskey – it was a throwback to bourbon’s earliest incarnations. This small-batch revolution quickly took hold as other names soon appeared on the shelves, notably the Small Batch Collection, which included Baker’s, Basil Hayden’s and Knob Cree

Into the Mix

The upsurge in cocktail culture brought bourbon to an even wider audience. Those signature caramel and vanilla flavors that are drawn from charred oak barrels impart sweet, toasty flavors that give depth to any mixed drink. Classics like the Mint Julep, Old Fashioned and Manhattan never go out of style, but with such a range of styles now available, the possibilities of mixing are inspired and endless.

The Brilliance of Bruichladdich

Take a closer look at the incredible distilleries crafting the world's best whiskies, starting with a brand placing a contemporary spin on an ancient art.

Bold of purpose, clear of mind and exceptional at their craft, Bruichladdich has always fashioned itself a freethinking, rebellious spirit within the art of creating Scotch. Toeing the line of tradition may not be in this distillery’s DNA, but they pay tribute to the craft in their own unique way.

The original Bruichladdich distillery was built in 1881, but the history that really matters is far more recent. Storming onto the scene around the turn of the millennium, they made it clear from the get-go that they danced to the beat of a different drummer. 

Take, for example, the assumption that every Islay whisky is going to play some variation on peatiness. The launch of The Classic Laddie established Bruichladdich’s signature taste as entirely unpeated. Add unmistakable packaging in an aquamarine bottle emblazoned with white knockout letters and clearly something very different had arrived on these shores.

This wasn’t about bucking tradition or thumbing their nose at customs; the team at Bruichladdich simply wanted to celebrate the best of local ingredients and the time-honored processes. The overarching goal at Bruichladdich has always been to pay proper tribute to the artisanal heart of the craft, and capture the very essence of the ingredients’ links to the land. The Bruichladdich website even refers to showing their followers “the intimate connection between place and time, man, history and land.” And in that, Bruichladdich is something of a throwback – a reminder of what really should matter.

Successive releases have proven it to be more than capable of capturing the peaty heart and pure untamed wilds of this windswept isle. The Port Charlotte is a heavily peated option while the Octomore plumbs the deepest depths of peatiness with its full-scale offensive on the taste buds. And now they are dipping their talents into creating a celebrated gin, The Botanist.

The distillery is now owned by beverage giant Rémy Cointreau, who is wise enough to let Bruichladdich continue to forge its own unique path. Now with Head Distiller Adam Hannett at the helm, they remain the self-styled progressive, Hebridean distillers whose only aim is to create a portfolio of whiskies that are statements of purity, integrity and provenance.

Johnnie Walker, Chivas Regal, Dewar’s, Ballantine’s, the Famous Grouse…one or more of these labels generally takes up residence in the typical home bar, and all are blends, a style of Scotch whisky that stands separate from single malts. In fact, fully 90 per cent of Scotch whisky sold today is a blend. Here’s why.

What Is Blended Scotch Whisky?

Let’s start by understanding how this limb of the Scotch family tree differs from single malts. In simplest terms, single malt whiskies are distilled exclusively from malted barley and produced by a sole distillery. By comparison, blends are the combination of possibly dozens of malted and grain whiskies from a number of different distilleries. 

The Blending Process

Credit the art of blending, that act of finding just the right proportions to create a worthy whisky, to a gentleman by the name of Andrew Usher, who advanced the process in the mid-1850s. His focus on consistency, balance and smoothness — something more formidable malts of the era didn’t necessarily deliver — helped blended Scotch whisky take its great leap forward.  Today that responsibility falls on Master Blenders. Their art is a balancing act, drawing together anywhere from two to 50-plus single whiskies and weaving together the many influences that will play into the overall taste profile

Misconceptions about Blends

It’s hard to compete with the prestige of single malts when the various distilleries and Scotch regions lend themselves to such perfect packaging and marketing. So for some connoisseurs, blends automatically assume second-class status. This is despite the fact that blends use whiskies from many of these famed single malt distilleries. True, blends’ production methods include grain whisky, which is more economical to produce. But is it inferior as a result? We think not. Take a closer sip and see for yourself.

What Blending Adds to Flavor

Blends may not have the depth or robust qualities of single malts, but they are intended to be lighter whiskies. Their true character shines through in their complexity. Blends also offer a variety of tastes, ranging from bold to elegant to delicate and all stops in-between. That they are more affordable means they are also the go-to choice for those who enjoy their whisky in a cocktail

Irish Charm

Irish whiskey, with its distinctive character and easy affordability, is undergoing an exciting renaissance. Distilleries both established and new are firing their stills, with fresh releases standing shoulder to shoulder with classic favorites

With the global rise of whisky's popularity in the past decade, it was only a matter of time before Ireland’s famed uisce beatha ("water of life") gained traction among enthusiasts. While only four main distilleries were operating in 2013, there are currently 18 at varying levels of production. Now, even smaller distillers can flourish, introducing an impressive range of authentic tastes — often at a price that offers great value. With such smooth flavors and approachable prices, it's easy to explore the range of characters and styles — pick up a few and enjoy a flight with friends.

A Spirited History

Fast becoming a customer favorite, Irish whiskey has a tale that is as tumultuous and tenacious as the history of the Emerald Isle itself. In the early 19th century, Ireland was considered the world’s major whiskey producer. It was home to Aeneas Coffey, who invented the column still that allowed for a more efficient, continuous production cycle. However, his invention wasn't embraced by Irish whiskey producers, most of whom remained loyal to the traditional pot still process. Rebuffed, Coffey headed east to set up shop and was instrumental in helping Scotch become the world’s whisky of choice.

Irish whiskey continued to weather setbacks that curbed its ability to keep pace with Scotch’s broad appeal: a temperance movement in the mid-19th century, a trade war with Britain that limited exports, and Prohibition in 1920. The industry was eventually forced to consolidate into a few distilleries. (This is why Irish whiskey sports that extra "e": while merging under a single company in the 1970s, Irish Distillers Limited standardized their products under one name.)

A few labels managed to keep Ireland’s whiskey reputation intact, most notably, the famed blends from Bushmills and Jameson. Both names are still revered and deeply entrenched in Irish culture, and in fact, the original Jameson Distillery on Bow Street in Dublin — which opened in 1780 — still stands as a monument to the treasured craft.

Inside a Glass of Irish Whiskey

Blends (such as those popularized by Jameson and Bushmills) typically combine grain and malt whiskeys.

 Irish single malts, like their Scottish counterparts, must be distilled from a mash of only malted barley at a single distillery and then aged in oak for three years.

Irish grain whiskeys remain a relatively new category and involve the distillation of corn, wheat, rye or barley, or a combination of these grains.

Most recognizable and exclusive to Ireland, though, are single pot or pure pot still whiskeys, which employ a mix of malted and unmalted barley. Originally, the addition of unmalted barley was for economics, but the resulting taste revealed a spicier character that caught on. That pure pot still method is a classic way to produce Irish whiskey.

Whisky admirers tend to have strong opinions about what they like and what they don't. While the smoky character of peated whiskies is a dividing line for some and a gathering point for others, there’s no denying that it has helped drive Scotch’s appeal around the world. Here's why smoky, peaty whiskies attract such a following.

Peat First

Peat is decayed organic material that has been compacted over thousands of years. With peat bogs prominent throughout Scotland, peat has long been used as fuel and has provided a natural source of heat in the whisky industry. Here, it is sliced and dried into briquettes, which burn at a consistently high temperature. It is the burning of peat underneath the malted barley as it dries that imparts the grain with that unmistakable smokiness – the longer the exposure to the smoke, the greater the intensity of peaty flavor.

Into the Smoke

Of course, there’s no painting the quality of smoke with one broad brushstroke. There are varying types of smokiness due to the different processes, shapes of stills and various techniques that contribute to the final taste profile. There’s also something to be said for regional influences and natural elements such as the salt spray from the sea that can add more pronounced characteristics to the whisky, highlighting different shades of the peat.

 On the Scale

The whisky industry has developed a scale to help admirers zero in on their preferred intensity of smoke. Peat smoke contains chemicals called phenols, and once the malt has been dried and taken away for mashing, the phenol count is measured in phenol parts per million (PPM). That number indicates what level of peaty flavor to expect – Bruichladdich ranks at 3-4 PPM, Highland Park at 20 PPM, Lagavulin at 35-40 PPM and Ardbeg at 55 PPM. Take your lead from that, but the best way to judge different flavors and distinguish the nuances that each distillery delivers remains side-by-side tastings.  

Discover More

For those intrigued by the region that delivers the peatiest punch, look no further than Islay. This is ground zero for peaty whiskies, and Islay has long staked its reputation on these distinctive flavors to attract a fervent following. In addition to Ardbeg, this is where a number of prominent brands, such as Laphroaig, Bowmore, Lagavulin and many more operate. Again, upon closer inspection, it is remarkable the varying shades of smokiness that each distillery produces.

What's the Difference Between Armagnac and Cognac?

Ah, brandy: that centuries-old fruit-based spirit that's spent the last few decades ignored by our peers. That is, until the cocktail world re-embraced Cognac as a trendy thing to drink

Cognac, a brandy hailing from its eponymous region in southwestern France, is an integral ingredient in Classic cocktails like the sazarac, sidecar, Vieux Carré and the original French 75, and, furthermore, is arguably the poster child for the brandy category as a whole. Its lesser-known counterpart, Armagnac, remains in Cognac's shadow, though both are worth your attention now more than ever.

So what's the difference between Armagnac and Cognac? First, let's start with the obvious: While both are French brandies made from white wine grapes, the two respective geographic regions (each with its own set of appellation regulations) are the primary distinction.

Now that we've established that, let's explore the other key factors differentiating the brandies.  

History

Armagnac predates Cognac by several centuries; in fact, it's said to be France's first brandy.

Distillation

Armagnac must be distilled only once, yielding a lower alcohol content than the double-distilled Cognac.

Aging

Cognac must be aged for a minimum of two years to be considered Cognac. The Armagnac region does not impose a minimum age law, but the brandy needs to be aged for at least one year to be labeled "VS" (Very Special) the first level of quality.

Flavor Profile

Armagnacs tend to have strong, rustic, generous and robust flavors, while Cognacs express themselves with more delicacy and refinement, with exceptionally long-lasting floral notes.

If you had to compare the two with sports, Armagnac leans more toward a rugby player—frontal power with short and decisive moves—and Cognac like a golfer—finesse, precision, length and time. Both are delicious; it's just a matter of personal taste

In summary. Armagnac and Cognac are differentiated by their respective French regions; nuances can be found in the different sets of production laws. Of course, the only way to determine which you like better is to try them both—and that's definitely the sort of taste test we can get behind.

Despite what the drinking masses seem to think, Bourbon does not have to come from Kentucky, even though 95 percent of America’s native Whiskey hails from the Bluegrass State. If you take a look around the country, you’ll find a small but growing bounty of good bourbon, including this diverse coast-to-coast selection. There's easily another dozen worth seeking out. We're just suggesting you start here.

Dry Fly 101

Dry Fly Distilling's Straight Washington Bourbon 101 is aged in 53-gallon barrels for a minimum of three years, with a four-year release on the way. While the "101" may signal that it's your introductory class to Washington State–produced bourbon, it actually signifies its proof, bottled at 50.5 percent ABV. It's a wheated bourbon made from a mashbill of 60 percent corn, 20 percent wheat and 20 percent barley, showcasing notes of vanilla bean, biscuit, corn and baking spices. 

Few

FEW bourbon is made from a traditional mashbill of 70 percent corn, 20 percent rye and 10 percent malted barley. Like with many craft distilleries, the quality of its whiskeys have been on the uptick, as it has not only honed its techniques but has been able to age its product more patiently. Expect a mix of classic dry spice and oak with sweeter undertones. All the better that it comes from Evanston, Ill., a famous onetime home of the temperance movement. 

Hillrock Estate Solera Aged

What's an estate distillery? It's a distillery that grows its own grain right on-site, and in the case of New York's Hillrock Estate, it even floor-malts its own barley. More unique yet is that Hillrock solera-ages its bourbon (including a stock of mature "seed bourbon") and this year will celebrate the fifth anniversary of the release as the first ever solera-aged American whiskey. 

Hudson Baby

Hudson Baby from New York's Tuthilltown Spirits is a high-corn bourbon, made with a whopping 90 percent corn and 10 percent malted barley. It uses a range of cask sizes for aging and bottles at 92 proof. Now that the whole distillery has been acquired by William Grant & Sons, as opposed to strictly the Hudson brand itself, expect to hear plenty more from these guys in the near future. 

John J Bowman

Virginia's A. Smith Bowman Distillery offers this single-barrel, 10- proof bourbon with a typical age between nine and 11 years. This bold bourbon lays out rich vanilla and oak flavors with a big, chewy mouthfeel. Considering its age and price but still growing reputation, it's a sneaky sensation in the making. The same base whiskey is also offered as a younger small-batch edition called Bowman Brothers which showcases lighter and fruitier characteristics. 

If you’re Irish (or even if you’re not) everyone knows that St. Patrick’s Day is the Holy Grail of Irish holidays. To really get into the spirit you need to keep a few things in mind:

• Wear green (although certainly cute, green underwear doesn’t really count)
• Start your day with a bright green bagel (you can go carb-free the rest of the week)
• Enjoy your favorite Irish foods—whether it be corned beef and cabbage, Irish soda bread or a big pot of boiled potatoes—some hearty Irish fare is just what’s called for on March 17th
• Sip your favorite beer, with a side of green. Don’t fear the dye, it’s the only day all year that it’s acceptable to drink emerald suds
• Toast to Ireland with your favorite Irish Whiskey. Beautiful, amber colored liquid gold in your glass. Smooth, aromatic, with an ultra long silky finish.

What? You don’t have any Irish Whiskey? Read on about some of our favorites and then come in and get yours:

Bushmills Original Irish Whiskey
A blend of their own unique triple distilled malt whiskey and a lighter grain whiskey. You’ll notice it’s rich, smooth warming taste almost instantly. It’s an easy drinking, versatile whiskey that can be enjoyed neat, over ice or with your favorite mixer.

Tullamore D.E.W. Original Irish Whiskey
Born in the heart of Ireland in 1829, with a complex taste derived from three types of grain, triple distillation and the blend of all three Irish whiskeys. Early fresh fruit leads to a definite light spike followed by some toasted wood which evolves into a delicious vanilla sweetness in this whiskey.

Kilbeggan Traditional Irish Whiskey
Easy going and approachable, but with its own distinctive style. The finest grain and malt whiskeys are blended together for a smooth, sweet taste and lovely malt finish, a characteristic of our pot still that is over 180 year old and still at the heart of Kilbeggan Irish whiskey.

Jameson Irish Whiskey Black Barrel Select Reserve 80°
Twice charred for a good measure, it’s a triple distilled blend of rich pot still and grain whiskey that is matured in a mixture of sherry casks and bourbon barrels. The flavor is intense and enhanced – the grain whiskey in specially flame charred bourbon barrels delivers more concentrated spice, nutty notes and vanilla sweetness, while the pot still whiskey in sherry casks adds sherry fruit flavors and a rich finish.

Green Spot Irish Whiskey Pot Still
Crafted in the heart of Ireland from malted and un-malted barley, which are milled and mashed before being distilled through a traditional pot still. An aroma of butterscotch, caramel, honeyed oak, pine and orange that gives way to notes of citrus, tart apples, plums and apricots on the palate. The finish is smooth yet slightly spicy, with a touch of cinnamon and ginger.

Tyrconnell Single Malt Irish Whiskey
Distilled in the old Irish tradition this pure pot still single malt whiskey uses only the most natural Irish ingredients of barley and fresh spring water. The resulting whiskey is then left to peacefully mature in oak casks stored in 200-year-old granite warehouses allowing it to develop its full flavor and character.

Find them—and dozens of others—at your nearest Wine Country Stores or Wine and Whiskey Country Stores or online at www.4wineandwhiskey.com

 

At Wine Country’s recent “Evening of Wine & Whiskey” sponsored by The Ahavath Torah Sisterhood of Englewood, NJ, we had an opportunity to try some truly incredible wines, but some of the biggest surprises of the night had nothing to do with wine at all. 

One of the best things we tried came from Prohibition Distillery. It was a gin different from any we had tasted before. It was smooth, didn’t burn at all and was actually good enough to sip… without any tonic. 

Founder and Master Distiller of Prohibition Distillery Brian Facquet, spent time explaining the history of gin to us (originating in Holland or Belgium several hundred years ago) and detailed what made his gin really stand out (and believe us, it does).

Here’s why, directly from the Prohibition Distillery website: 

Our Gin is created from the combination of five botanicals. We spent four years perfecting this special recipe and proud to bring its complex, yet dry, “Old World Gin” flavor to your palate today.

We were inspired by the classic London dry gins that use a maceration process and a simple botanical blend. Our goal was to have a Juniper forward gin and pull complementary floral, earthy and citrus notes from the Coriander seeds, Lemon Verbena leaves, Orris Root, also known as Iris root, and bitter orange peels.

We steep our botanicals in 120 proof neutral spirit made from 100% Corn for 24 hours to produce our maceration. We then distill the gin in our 300 gallon pot still to remove all of the color and bind the flavors. The “Hearts” are captured and blended down to 94 proof for bottling.

Our gin is Gluten Free and Certified Kosher from the Orthodox Union. So when you’d like to indulge your senses in a highly refined botanical blend, give our Bootlegger 21 NY Gin a taste and let at least one of your senses have five reasons to cheer.


Feel like trying some Bootlegger Gin now, don’t you? Well good luck finding this Micro Distillery’s gin just anywhere. It’s only available at select retailers… but WE HAVE IT. That’s right, WE HAVE IT. At every Wine Country Store  and Wine & Whiskey Country store. Come in and pick up a bottle today and if you forget the tonic, that’s absolutely ok! Cheers!
 

A nice Pinot Noir, or even a Chardonnay may seem like the obvious, civilized options to serve for Thanksgiving dinner — and they are. But something from the whiskey family may work even better at cutting through the holiday meal’s richness, and at soothing uncomfortable family exchanges across the table. Because if we’re being honest, most everything is made better by bourbon, including turkey and yes, even politics. 

The smoke, spice and even vanilla found in many whiskeys offer a nice balance to all that roasted poultry, hearty root vegetables and those repeating slices of pie. And a drink with some bite, such as a rye with heavy spice notes, can offer some relief from the often monotonous textures of stuffing, mashed potatoes and green bean casserole. 

Here are seven bottles capable of elevating your Thanksgiving dinner to the type of meal you’d like to be at for hours, sitting around with family, hopefully watching football. Someone get the rocks glasses ready.

Booker’s Small Batch Bourbon Series Bluegill Creek

The fourth release in the Booker's Bourbon 2016 batch collection, this stuff was made at the Jim Beam distillery in Clermont, Ky. Uncut and unfiltered, bottled at 128 proof and aged less than nine years, you’ll need to add a little water to this one. (If we were to compare bourbon to Marvel characters, this would be the Hulk.) Give it a whiff and the smell of campfire will knock you right between the eyes. Sips are more warm than smoky, with a bright vanilla flavor and some serious bite. Take small sips in between spoonfuls of mashed potatoes and gravy. Around $80.

Bulleit Bourbon 10 Year Old 

Made by Tom Bulleit, great-grandson of Bulleit founder Augustus Bulleit, in Louisville, Ky., it’s the same Bulleit bourbon mash you may be familiar with, set aside to age for a decade in charred American white oak barrels. A tad smoky on the nose, the bourbon complements any roasted meat or vegetables on the table. That smoke quickly gives way to sweet honey and vanilla with that first sip, followed by spicy citrus and a nice, long finish.  Around $50. 

Crown Royal Northern Harvest Rye 

This Canadian whiskey was named the Whiskey Bible’s 2016 World Whisky of the Year. It’s made where all Crown Royal is made, in a small village called Gimli, off the western shore of Lake Winnepeg in Manitoba. The Northern Harvest Rye contains 90% rye grain along with corn and malted barley. The result is a smooth rye that goes down a little too easily, with undertones of vanilla and citrus, and no real bite. Serve neat in between your final helping of dressing and that first slice of pumpkin pie. Around $25.

Four Roses Single Barrel

Made at the Four Roses Distillery in Lawrenceburg, Ky., this is a gentle bourbon that’s easy to drink, but not light on flavor. It smells of caramel and maple, but there’s no real sweetness there. Big, full-bodied flavors of ripe cherry will coat your mouth, followed by a mellow finish that may conjure images of those tiny red boxes of raisins. You should be reclined in your seat when you drink this one, preferably with a piece of pie in one hand. Around $40. 

George Dickel Barrel Select

Tell that wino uncle of yours to give this one a couple of exaggerated swishes around the glass to detect the faint but distinct aroma of licorice and buttered, toasted bread. This is a whiskey with some real developed character, aged between 10 and 12 years in a level No. 4 charred barrel, in Tullahoma, Tenn. Those intense roasted spice and charcoal flavors are capable of standing up to any number of sweating cheese, or chile and cream cheese dip on the hors d’oeuvres table. Around $50. 

Small Batch 1792

If you’re looking for something with a nice, strong bite to sip throughout the meal, this is the stuff. It’s made at the Barton 1792 Distillery, the oldest fully-operating distillery in Bardstown, Ky. That first sip hits hard with spice, then eventually dissipates into a silky honey with a dash of vanilla. Just think of those couple fingers of bourbon in your glass as a warm, comforting hug at the end of dinner. Will this lull you into a much-deserved nap on the couch? Maybe so. Around $30.

Rebel Yell Kentucky straight bourbon

The Rebel Yell family of bourbon, made in Louisville, Ky., includes flavored whiskey (one is root beer-flavored) and some small batch rye. But the original Kentucky straight bourbon is what you’ll need for Thanksgiving dinner. Have you ever tried honey butter with warm biscuits? This is that sensation, in bourbon form. That flavor lingers in your mouth along with traces of sweet stone fruits, giving it a long, smooth finish. It’s good with your grandmother’s green bean casserole. It’s good with those twice-baked, over-stuffed potatoes. It’s even good with canned cranberry sauce. Around $16. 

It’s bigger and better than last year—and last year was pretty awesome! The 2nd Annual Whiskey Festival of New Jersey…over 75 different whiskies to sample, some you’ve probably never even tried, plus fabulous craft cocktails, gourmet food and even live music.

This Fall, Wine Country Stores, Wine & Whiskey Country Stores and Breakthru Beverage are joining forces to help raise funds for St. Joseph’s Children’s Hospital.

Held at the Pig & Price restaurant in Montclair, NJ on Thursday, October 6th, the venue is bigger than last year, the assortment of spirits are more diverse and the food from Pig & Prince includes everything from coconut shrimp to house made soft pretzels, three olive tapenade with focaccia to garlic and black pepper crusted sirloin of beef and everything in between.

“Last year’s Whiskey Festival of New Jersey was a hit, but this year’s is going to be even better,” said Scott Maybaum President, Wine Country Management. “Our venue is better, the menu of gourmet foods from Pig & Prince will blow you away and we’ll be tasting some high end and limited expression whiskies that most people have never tasted before.”

Don’t delay—get your ticket today because once it sells out, it sells out! General admission tickets are $60 each; VIP tickets are $95 and can be purchased online at eventbrite.com or at your local Wine Country Store or Wine & Whiskey Country Store. Plus, for a limited time, you’ll get a FREE Whisky Clan tee shirt with every ticket purchased.

Looking forward to seeing you there!