Some people call whisk(e)y the ‘Wine of the Spirit World’ because of the variety of flavors, the importance of regionality and its ability to pair with food. The reality is it’s even easier to pair a whisk(e)y with food than wine because you don’t have to worry about the delicacies of wine – whisk(e)y will hold up to anything you throw at it! With Thanksgiving coming up I thought I’d suggest a few whiskies that might pair well with traditional Turkey Day dishes. Continue reading
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Whisk(e)y is great. I think we can all agree on that. There are so many options available to us, offerings from more distilleries than ever, prices that range from the most modest budgets to 5-figure investment (and everything in-between) and more information than any average whisk(e)y-lover would know what to do with. Continue reading
For better or worse, there’s a growing trend in distillation – especially within whisky – to bottle 1-off, unique, rare and limited bottlings. Each carries a story, each brings a specific clientele and each usually brings an increased price.
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Have you ever been to San Francisco?
Ah, you gotta go. It’s great. I could go on and on about all the wonderful things to do in the city, but of all of it, one of the things at the top of the list is to make sure you enjoy a meal including San Francisco Sourdough Bread – specifically from the Boudin Bakery. They’ve been making sourdough bread – from the same culture, which they call their “Mother Dough” – since 1849. It’s this mother dough that has given a ‘unique tang’ to their traditional-style french bread. So what does this have to do with whisky? Continue reading
These are very interesting times in the whisky business. Not only is whisky high-profile, it’s also high-profit. It’s very difficult to predict what any company’s sales volumes will be in 3-6 months – let alone 12-18 years from now, which is exactly what we ask whisky makers to do. Not to mention having to guess what particular style or flavor of whisky will be in demand. Continue reading