Welcome to Episode #6 of The Whisky Guy Podcast!
The Whisky Guy Podcast – Episode #6 featuring George Summer from Chelsea Wine Vault in New York City
It’s Whisky Wednesday – Time for a dram!
Published November 25, 2015
In this episode of The Whisky Guy Podcast:
For people celebrating in the US, Happy Thanksgiving! For those in Scotland, Happy St. Andrew’s Day – the patron saint of Scotland – on Monday, Nov 30. Dec 6 marks the beginning of Hanukkah, and head to the local pub on Friday, Dec 4 for Bartender Appreciation Day! And don’t forget to tip your bartender.
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Holiday Gift Season
Have a whisk(e)y fan in your life and not sure what to get them? Later in this episode, a discussion with George Summer from Chelsea Wine Vault will shed some light, focusing on Bang For Your Buck whiskies.
Crown Royal Northern Harvest Rye named World Whisk(e)y of the Year
Do you agree with Jim Murray? Nods went to lots of great whiskies in different categories, but Crown Royal Northern Harvest Rye was named World Whisky of the Year. To pick-up a copy of the 2016 Whisky Bible click here, and stay tuned for my tasting notes on that whisky.
Interview with George Summer – Chelsea Wine Vault
George Summer at the Chelsea Wine Vault in New York City
- Find the Chelsea Wine Vault online:
- George Summer helps keep the shop spirit selection as good as it is
- Grew up with a moonshining uncle
- Owned a restaurant in Florida for 8 years
- Became certified in spirits by the Wine & Spirits Education Trust
- Worked as an ambassador for several luxury brands
- Believes that spirits ‘shape the universe’
- Attributes growth in whisk(e)y in part to women’s interest
- Could 2016 see 1,000+ craft distillers in the US?
- Let’s talk Bang for our Buck
Poitin, a native Irish spirit made from Sugar Beets and Barley Malt, available at Chelsea Wine Vault
- What whisk(e)y can I get for up to $35 that will impress me?
- The first question to ask is “what will you use it for?”
- George’s go-to in that price point is Rebel Yell Small Batch Reserve
- More texture and honey notes, works well in cocktails
- Another option – Poitín from Glendalough Distillery in Ireland
- Not to be confused with Poutine, a canadian french fry and gravy dish
- Ireland’s original spirit – recipe from the early 6th century
- Made from grains and sugar beets
- Stills made in Germany
- Almost Sake-like flavors and textures
- Highly local product
Rebel Reserve – recommended by George Summer at Chelsea Wine Vault
- What whisk(e)y can I get for up to $75 that will impress me?
Charred Oak – recommended by George Summer at Chelsea Wine Vault
- What whisk(e)y can I get for up to $150 that will impress me?
- Unlimited funds – what whisk(e)y will impress me?
- Find the Chelsea Wine Vault in the Chelsea Market in Manhattan
Visit the Chelsea Wine Vault in Chelsea Market, between 15th and 16th St on 9th Ave in New York City, under the High Line
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Tasting Notes: Crown Royal Northern Harvest Rye
What do I think about Jim Murray’s World Whisky of the Year?
- I love the bottle – same shape as Crown Royal Deluxe and Crown Royal Black
- Green accents make it easy to distinguish as a rye whisky – a nice plus.
- Color in the bottle is nice but is missing depth.
- More viscous as it pours than I expected
- Very in-your-face rye. Light hints of clove, citrus and endive, but the rye is overpowering.
- After sitting on the glass a bit, more Canadian sweetness comes out
- First taste is a slap in the face; overwhelming
- After the first taste, the surprise from the first taste is gone and you realize the whisky is missing something
- Short; much shorter than I expected from it’s flavor and aroma
- The whisky comes alive with the addition of water. The flavor really comes out, along with the aroma and finish.
I wouldn’t call it a “World Whisky of the Year,” but it will definitely find a home in my whisky cabinet.
Bottled at 90 Proof and 90% Rye
Connect with The Whisky Guy Socially
Coming soon on The Whisky Guy Podcast
- Dec 9 – George Grant from the Glenfarclas Distillery. Listen in on a tasting he hosted.
- Dec 23 – Josh and Jason from the Single Cask Nation talking about their processes for tasting whisky
- January 6 – The team from Chicago Michelin Star bar and restaurant Longman & Eagle talking about cocktails