As a seasoned travelers, we are well-acquainted with the pleasures of the airport lounge. It offers a respite from the masses, a dedicated bathroom, a smattering of (usually mediocre) snacks, and a bevy of alcoholic drinks to enjoy between gates.
At Bourbon & Banter, we're seriously committed to the #DrinkCurious lifestyle–especially when traveling.
As seasoned travelers, we are well-acquainted with the pleasures of the airport lounge. It offers a respite from the masses, a dedicated bathroom, a smattering of (usually mediocre) snacks, and a bevy of alcoholic drinks to enjoy between gates. Though the menus are usually similar, the experience isn't always the same. So we decided to do the hard work for you and put the lounge bartenders at the Atlanta airport to the test.
As cocktail enthusiasts, the Old Fashioned is the perfect litmus test to see if a bar knows their stuff. So we went to every lounge the Atlanta airport had to offer: Delta Sky Club, Centurion Lounge, and The Club. (No we did not go to the Admirals Club as I am a stalwart Delta loyalist.) We rated the lounges on bourbon selection, cocktails, and vibes.
So come join us as we, well, drink our way through the busiest airport in the world and determine whose bourbon bar game reigned supreme.
The foundation of a sour is simple: spirit, sweet, and citrus. A delightful quaff that delivers a little punch from the booze, a little sweet from sugar, and a heavy dose of zest from citrus.
The phrase "whiskey cocktail" usually elicits images of something dark, boozy, and strong. Though I love a spirit-forward brown-liquor cocktail, there is a vast world of airy, bright, and light drinks suitable for any palate. The ruler of them all? The Whiskey Sour.
Born on the decks of ships crossing between Britain and North America, much out of necessity and sheer limitation of ingredients, the Whiskey Sour cocktail has been in the glasses of sailors and non-seafarers alike for centuries. Equipped with barrels of whiskey or rum, limes and lemons to combat scurvy, and sometimes a little sweetener from either honey or sugar from the Caribbean, sailors were known to combine these ingredients for a more palatable way to zhuzh up the less-than-stellar naval or company issued liquor rations, while also staving off the nasty symptoms of Vitamin C deficiency. This proto-sour was dubbed Grog, a drink you've undoubtedly heard discussed in sundry pirate films.
Some sailors just couldn't hold their grog. (Photo credit: The Elisha Whittelsey Collection, The Elisha Whittelsey Fund, 1959)
The first published Sour recipe came in 1862 from Jerry Thomas, the pioneering bartender and writer dubbed the "First Mixologist" in his seminal The Bartender's Guide; it is likely the cocktail had been drunk for ages prior. The first printed mention of a Whiskey Sour, in particular, comes from Wisconsin of all places, in the Waukesha Plain Dealer, which details a Methodist stealing a swig from his cousin's glass and ordering another for himself. So even back then, random musings from any old person were published.
The foundation of a sour is simple: spirit, sweet, and citrus. It is a delightful quaff that delivers a little punch from the booze, a little sweetness from sugar, and a heavy dose of zest from citrus. Made well, it's a perfectly balanced cocktail that birthed some of the most popular modern-day drinks like the Margarita and Pisco Sour. It's also a drink with a simple formulation that is the perfect base for flavor creativity.
CLASSIC WHISKEY SOUR COCKTAIL RECIPE
WHISKEY SOUR INGREDIENTS
2 oz whiskey (Bourbon, Rye, Scotch - you choose!)
1 oz fresh squeezed lemon juice
3/4 oz rich simple syrup*
Optional: 1 egg white
WHISKEY SOUR PREPARATION
Combine ingredients in a cocktail shaker. Add ice and shake well—strain into a rocks glass with ice OR Nic and Nora glass. If using an egg white, dot the top with Angostura bitters for garnish.
*My Rich Simple Syrup recipe is in my Ultimate Guide to the Old Fashioned. It is very easy: 2 parts sugar to 1 part water. Boil the water, dissolve the sugar in it, and allow it to cool.
But perhaps you've mastered and enjoyed the basic Whiskey Sour. Why not experiment a little with your favorite flavors? Try using infused syrups, such as peach or strawberry, or substituting some of the simple syrup for flavored liqueurs, like Chinola Passion Fruit or Mango. Test your shaking skills with egg-white foam. Don't want to use egg white? Try aquafaba, the water in a chickpea can (no, it's not gross, I promise).
I suggest playing with flavors you love and getting creative! I particularly like adding the bite of fresh ginger, like in my Sailor's Delight Whiskey Sour (video below) or experimenting with fun spices, like za'atar, a gorgeous Levantine spice mix with thyme, sesame seeds, and other delightful flavors. Scroll down for a recipe that uses this spice along with honey and sumac. Open up that spice cabinet and get creative!
Sailor's Delight Whiskey Sour
LEVANTINE SOUR COCKTAIL RECIPE
LEVANTINE SOUR INGREDIENTS
2 oz 90-100 proof bourbon
3/4 oz fresh squeezed lemon juice
3/4 oz honey za'atar syrup
1/2 oz aquafaba (chickpea water)
LEVANTINE PREPARATION
Combine ingredients in shaker with ice. Shake vigorously. Double strain with fine mesh strainer into coupe glass. Garnish with sumac and honey drizzle.
HONEY ZA'ATAR SYRUP RECIPE
1/3 cup water
1/3 cup honey
1 tablespoon za'atar
Bring water to boil, stir in honey. Add 1 tablespoon za'atar. Simmer for 2 minutes, steep for 15 minutes. Strain syrup through fine mesh strainer, then through cheese cloth. s
Z&Z makes my absolute favorite za'atar and sumac. Their products are available online and in some Whole Foods. Za'atar and Sumac should be fairly easy to source.
As your dedicated and fearless Cocktail Editor, I sacrificed my tastebuds and gastrointestinal peace to test how bad this drink is.
We love our friends at Total Wine & More for the wine. But sometimes the “& More” leaves much to be desired. Recently, a photo of a recipe pinned to a shelf in a TW&M made the rounds in bourbon groups. The proportions seemed…off. We all couldn’t help but wonder how this recipe could see the light of day.
Who would do such a thing to your wonderful customer base? A clueless marketer working on the Traveller account? An accountant doing double duty as store mixologist? A dyslexic associate after a long shift? Someone perhaps trying to make a Trinidad Sour x Old Fashioned crossover happen? Regardless of who is to blame, we knew one thing: this cocktail looked BAD. #cocktailfail
As your dedicated and fearless Cocktail Editor, I sacrificed my tastebuds and gastrointestinal peace to test how bad this drink is. Watch below to find out.
Do you have a terrible cocktail recipe you’d like us to test? Please send us an email at erin.petrey@bourbonbanter.com.
I’ve been to dozens of bourbon distilleries, and I can confidently say that Wilderness Trail is truly built differently. Everything they do is underpinned by expertise and near fanaticism for science.
I’m often asked, “What’s a bourbon you’re really excited about right now?” or “What distillery should I be watching?” I love this question because it implies a true curiosity and a desire to try something new and potentially off the beaten path. When Bill Thomas, owner of the world-famous Jack Rose whiskey bar in Washington, DC, first introduced me to Wilderness Trail in 2020, the distillery became my go-to response to this question. It has also remained a stalwart favorite for my home bar.
I’ve been to dozens of bourbon distilleries, and I can confidently say that Wilderness Trail is truly built differently. Everything they do is underpinned by expertise and near fanaticism for science. And it’s all due to the man behind the magic: Dr. Pat Heist. This funky-bearded, Slayer-loving, yeast-obsessed, country-talking dude is easily the smartest man I’ve ever met in my over ten years writing about bourbon. With a PhD in Plant Pathology and a degree in Microbiology, Dr. Pat knows his stuff and wants to ensure you learn about it, too.
Wilderness Trail is the brainchild of Dr. Pat, band buddy, and fellow scientist Shane. The two started out with their yeast business - Ferm Solutions - to become the best and most respected dudes in yeast. They’ve been to hundreds of distilleries - both commercial (like fuel alcohol) and consumer-focused (like booze) - helping them expertly solve any challenges related to the unsung hero (and much-maligned villain when things go wrong) of the distillation process: yeast. So, being two guys who really knew their stuff and just so happened to be “bourbon fans first and foremost," they decided, “Why not?” and opened a distillery. The goal? “Make the best whiskey the world has ever seen.” And readers, they are very well on their way.
Everything at Wilderness Trail is excellent. I’ve never had a bad pour from a bottle of theirs, including the thieved taste I recently was honored to try of the first barrel of distillate they laid down on October 31, 2013. It’s truly expertly crafted with the utmost attention to how yeast and the fermentation process impact the flavor of the final product. Science informs every step here. But beyond the science of distillation, what I may love even more about Wilderness Trail is the unfaltering dedication to constant innovation. The consistency in the quality of the whiskey is a testament to this commitment.
A key part of innovation at Wilderness Trail is how to operate in a more environmentally friendly way. As someone who works full-time in the renewables and climate space (gotta pay the bills, and I love working for a good cause), I was particularly intrigued by the sustainability efforts of the distillery. Many distilleries tout climate-friendly efforts, such as focusing on sourcing grain from as close to the facility as possible, which supports local agriculture and reduces emissions from trucking. Though Wilderness Trail also tries to stay local, these science-minded folks are making even greater strides towards sustainable operations, particularly water and energy use.
Dr. Pat Heist studies a Petri dish (no relation) of yeast (Photo: Campari)
Ultra Filtration
Water is a huge part of the distillation process. It doesn’t take much in terms of basic inputs to make a whiskey: you mainly need grain, water, and yeast, with grain and water (stillage) as the main byproducts of the process. Many distilleries send off this grain waste to nearby farmers as livestock feed, as it is nutritious and cheap. But this wasn’t good enough for Dr. Pat.
Each day, Wilderness Trail churns out 100K gallons of stillage. And a lot of this is water: water that can be cleaned and reused in the whiskey-making process. Instead of sending off this waste to farmers as is, the byproduct is routed through an Ultra Filtration (UF) system that separates the water from the solids, resulting in a much dryer grain product that allows farmers to transport more calorific content further due to its enhanced stability. The dryer it is, the longer it can last without spoiling. This way, the love can be spread further and wider and there is no risk of over-saturating (and potentially generating waste) the surrounding areas with a glut of feed.
And all that water? It’s run through a reverse osmosis process and reused for fermenter water. This innovation conserves water, reduces their water spend, and makes their stillage byproduct more desirable. In short, it's good for the environment, the bottom line, and farmers. A model other distilleries should seek to replicate.
Optimized Mash Cook Temperature
The second way the distillery reduces its carbon footprint is by lowering the heat of the mash cooking process. Cooking grain mash seeks to gelatinize the corn starch; you need a lot of heat to achieve that. However, in examining exactly how much heat was needed to achieve the desired result, they learned it's less than most distilleries default to. Wilderness Trail cooks their mash to 185 degrees, thus saving energy, again good for the planet and the P&L.
So, if you haven’t tried Wilderness Trail yet, I highly recommend it. My favorite product is the Rye Whiskey, which boasts a gorgeous spearmint taste. Their Wheated Bourbon, which imparts a pleasant flavor of Juicy Fruit, is also much more readily available (and IMO, better) than some of the other more sought-after wheated expressions on the market.
When it comes to tasting whiskey – and any spirit, for that matter – there is a wide array of shapes to choose from, each promising to be “the best.” This guide overviews the most common glassware types for drinking whiskey.
When it comes to tasting whiskey - and any spirit, for that matter - there is a wide array of shapes to choose from, each promising to be “the best.” This guide overviews the most common glassware types for drinking whiskey.
Glassware is a great way to enhance the whiskey-tasting experience, as well as add functional decor to your home bar. I am an unapologetic glassware nerd. Anytime I go to a restaurant or bar, I can be seen tipping my glass and squinting at the bottom, searching for the etching denoting the maker. I am also frequently asked, "what is the best way to drink whiskey?" So let's start with the basics and review the best - and the worst - glassware options to maximize your bourbon liquor quaffing experiences.
Shape: This quintessential glass features a stubby base, slightly ballooned bowl, and tapered chimney top.
Price: $7.99
Volume: 6 oz
Brand Notes: The unique and stylish shape has been crafted with eminent care to enhance the enjoyment of single malts and aged blends. The tapered mouth allows and ease of drinking not associated with traditional nosing glasses. While capturing that all-important bouquet. The wide bowl allows the fullest appreciation of the whisky’s colour and the solid base is designed to be easy on the hand.
Rating: 5/5 - The Glencairn Glass was developed specifically for drinking neatly Scotch Whisky. For me, this glass is my favorite, the GOAT. 5/5 - I will always have Glencairns in my home, ask for them at a bar when drinking whiskey, use them at tastings, and buy them as gifts for friends. Incredibly affordable, immensely useful. It comes in the traditional, crystal cut, and opaque colored varieties. The best on the market and the most affordable.
Honorable Mention: The Wee Glencairn - a shrunk down version often seen at whiskey festivals - is the cutest glass I’ve ever seen. It’s a little more difficult to drink from, as the opening is smaller and makes it harder to nose. However, the benefit of the overall shape is still in tact.
Shape: Snifter-style glass with a stubby base, wide bellied bowl, and slightly flared lip.
Price: $9.95
Volume: 8 oz
Brand Notes: The wide bowl and narrow neck of our bourbon sipping glasses draws the aroma to the rim - these American made whiskey sipping glasses offer you a luxurious restaurant experience at home.
Rating: 4/5 - Though the name is a mouthful, this glass is the official tasting glass of the Kentucky Bourbon Trail for a reason. It is similar in shape to the original Glencairn glass but expand the belly of the vessel and allows more oxygenation. However, the lack of a chimney doesn’t yield as much concentration of the nose. This is my second favorite whiskey glass.
Shape: Similar to a small white wine glass, the Copita features a small tulip shaped bowl, a short stem, and a flat base.
Price: $14.95
Volume: 5.75 oz
Brand Notes: The tulip shape of the bowl allows the spirit to be swirled sufficiently opening the alcohol vapours. Permitting the aroma to intertwine with the oxygen and develop the flavour/smell of chosen your spirit
Rating: 4/5 - This is a classic spirits tasting glass also made by Glencairn. It is ideal for sipping agave spirits (tequila, mezcal) and lighter whiskies. The stem is perfect to avoid imparting too much warm from the hand into the spirit and it provides amble space for the spirit to mingle with oxygen yet preserve flavor. The Copita is an excellent versatile glass for any Curious Drinker to have in their collection to enjoy whiskey or any other spirit. Extra marks for its versatility.
Shape: This is a double walled glass with an interior that mimics a Glencairn and an exterior that mimics a stemless wine glass.
Price: $14.95
Volume: 5.9 oz
Brand Notes: Meet the original double-walled whisky glass. Developed to elevate your favorite whisky (or whiskey)—whether Scotch, Bourbon, Rye, Canadian, Japanese, you name it—the Norlan Whisky Glass has been designed to capture whisky's unique flavors and aromatics and deliver them to the senses like never before. A distinctive result of the double-walled construction is the intensity of color added to spirits in the bowl, which is further carried up into the rim of the glass.
Rating: 3/5 - The double walling prevents heat transfer from the hand, and the interior shape allows for ample mingling of spirit and air as well as concentration of the nose. I’d love to see a bit more tapering in the chimney but overall a solid glass. Point docked for steep price. You can read Pop's review of the glass here.
Shape: Sturdy, rounded base with cylindrical vessel with tall walls.
Price: Varies
Volume: 6-8 oz for a traditional Old Fashioned glass; 10-15 oz for a rocks or Double Old Fashioned glass
Brand Notes: From Riedel (one of my favorite glassware makers) - This glass has been specifically designed with small proportions for neat drinks or spirit-focused cocktails. It is designed to be cradled by the hand of the imbiber for ultimate comfort.
Rating: 2/5 - This glass goes by many names. I love a rocks glass for a cocktail or whiskey on the rocks but when it comes to trying spirits neat, the rocks glass falls short. There’s too much surface area and the shape is so wide that it doesn’t allow the nose to concentrate enough. It's tougher to get the full flavor experience from the glass. The variety in sizing also makes it challenging for tasting spirits neat. It will do in a pinch, but it’s definitely not ideal.
Shape: This glass has a short, squat bowl with a flared, angled lip.
Price: $9.99
Volume: 6.8 oz
Brand Notes: NEAT spirits glass displays all aromas for easy detection removing nose-numbing ethanol exposing true spirits quality. Collecting or enjoying spirits, NEAT enhances your experience to savor all aromas that define your favorite scotch whisky, bourbon whiskey, rum, tequila, gin, cognac, vodka, port, sherry, and liqueurs. Neat spirits glass began with science basics, not in the styling studio. Glass swirling promotes aroma. Swirling in a tulip glass forces concentrated alcohol up you nose hiding aromas and destroying your sense of smell - NOT in the Neat glass.
Rating: 1/5 - I’ve never been able to successfully drink out of this glass without spilling whiskey all over myself. The engineering is just weird. The lip of the glass leads the liquid to spread too far, though it does allow for a nice nose. It also requires the drinker to fully handle the glass, which warms the drink more than I like. The shape is 100% fun but 0% functional.
Snifter Glass: This is your traditional goblet designed for drinking brandy. It will work for whiskey but you will definitely look a bit dramatic. Not that there's anything wrong with that.
Viski Glasses: Viski makes a variety of cool looking whiskey glasses that mimic aspects of the styles noted above. They also make one that rolls around on the table, which is a sure-fire way for me to break them.
Many of us are haunted by that one alcohol we had a terrible evening with years back. For me, it’s tequila. I do enjoy a Margarita, but beyond that, I can’t stomach the agave liquor.
SHARE WITH: Newbie mezcal drinkers and cocktail enthusiasts.
WORTH THE PRICE: This is on the medium-high end for a Reposado, but still worth the price.
BOTTLE, BAR OR BUST: Bottle.
OVERALL: Many of us are haunted by that one alcohol we had a terrible evening with years back. For me, it's tequila. I do enjoy a Margarita, but beyond that, I can't stomach the agave liquor. But then I found mezcal, an agave spirit with a signature smokey flavor. It's the perfect blend of the oak and smoke flavors I enjoy in peated whiskeys, with a lighter backbone and no malt.
Ilegal Reposado has been barrel-aged for 6 months in ex-whiskey casks, so it retains some of those caramel and vanilla notes prominent in bourbon. The smoke hits directly on the nose and lingers pleasantly at the finish. If you want more smoke and less of the whiskey notes, spring for the Joven; if you want to lean into those caramel and spicier wood notes, then go for the Añejo.
Ilegal Mezcal—notably the Reposado—was my gateway into the category. It's widely available, and the smokiness is less prominent than that of other mezcals. I also like it for cocktails, as the smoke does not overpower the rest of the drink. So when considering a spirit to feature for National Margarita Day (February 22, really day if you believe in yourself), Ilegal was the perfect choice: accessible to everyone, both in ability to purchase and approachability of flavor.
Ilegal Mezcal Reposado
Always a sucker for an infographic, I love this "State of the Margarita" (as I call it) study from Casino.org (random, I know) that shows the most popular Margarita type in each state. AND they didn't leave out DC! Apparently, we in the Nation's Capital are particularly fond of the spicy variety, which I like to enjoy with a Tajin rim. I did find it interesting that the mezcal varietal was not called out, but mezcal would be a great swap for tequila in any of these cocktails. Learn more about the history of the Margarita and how to make my favorite iteration in my "It's 5 O'Clock Here" video.
BRAND NOTES
This exceptional sipping mezcal is velvety throughout. Aged to taste for six months in a combination of new and used American oak, medium char barrels, tasting notes include Clove, butterscotch, and hints of vanilla.
Velvety throughout. An exceptional drinking mezcal.
Each lot of Ilegal Mezcal Reposado is aged to taste for 6 months, using a combination of new and used American oak, medium char barrels. Our barrels are sourced from Kelvin Cooperage, a family-run business since 1963.
Named Best Reposado for 2023 by Esquire, and awarded Gold Medals at both the San Francisco World Spirits Competition and the Tequila.net Awards.
Ilegal Mezcal, the #1 mezcal in the world, is a beautifully balanced spirit with a legendary history that includes smuggling and weeklong parties in Café No Sé, a clandestine bar and music hub in Antigua, Guatemala. Ilegal is delicious, approachable, and perfect for drinking neat or in cocktails and is made ‘Sin Prisa,’ without rush or hurry, and using artesanal methods. Ilegal's taste profile is a mouthful of sweet agave with a hint of smoke. Ilegal is now bottled in 100% recycled glass and is available in Joven, Reposado and Anejo expressions nationally across the U.S.
Ilegal’s practices reflect their commitment to sustainability and biodiversity in the Oaxaca region. Ilegal Mezcal is bottled at its palenque in Oaxaca in 100% recycled glass, and uses no artificial colors, yeasts, flavors, or additives. Just agave, sun, and time. Commitment to quality is apparent in every step of our process, from harvest to first sip.
ILEGAL CADILLAC MARGARITA COCKTAIL RECIPE
ILEGAL CADILLAC MARGARITA
3/4 oz fresh orange juice
3/4 oz Grand Marnier
1.5 oz Ilegal Reposado
Juice of 1 lime
Salt for rim (optional)
ILEGAL CADILLAC MARGARITA PREPARATION
Rim the glass with salt, if desired. Combine the ingredients in a cocktail shaker. Add ice and shake thoroughly for 30 seconds. Strain over ice into a rocks glass. Garnish with a lime wheel.
Disclaimer: Bourbon & Banter received a sample of this product from the brand for review. We appreciate their willingness to allow us to review their products with no strings attached. Thank you.
The blend of high rye and single malt whiskey yields a mild burnt sugar sweetness complemented by the toastiness of the malt. The finish leaves a delightful tingle, both from the proof and the high rye mashbill.
SHARE WITH: New or curious whiskey drinkers. This is an easy one enjoyed by both neophytes and seasoned whiskey lovers.
WORTH THE PRICE: Absolutely.
BOTTLE, BAR OR BUST: Bottle.
OVERALL: I was very pleasantly surprised by this whiskey. I've been hesitant about new categories and blends, but Lodestar does a fantastic job. The blend of high rye and single malt whiskey yields a mild burnt sugar sweetness complemented by the toastiness of the malt. The finish leaves a delightful tingle, both from the proof and the high rye mashbill. Overall, this is a wonderful sipper that could be enjoyed on its own, paired with dinner (a cheese plate would be perfect - yes, girl dinner), or in a cocktail.
Lodestar was the brainchild of two cousins - Anna Axster & Wendelin von Schroder - who developed a taste for whiskey while working in the entertainment industry in California. However, as they continued learning more about the category, they did not feel well represented. So during the pandemic - when Hollywood came to a screeching halt - the two sat down and penned a lengthy, specific flavor brief of exactly what they wanted to create. As the world began to open up, they went to distilleries across the country, tasting, learning, and taking notes. They decided that blending would be the way to achieve exactly what they had in mind.
Cousins Anna Axster & Wendelin von Schroder - Founders of Lodestar Whiskey
Through the discovery process, they met another female founder and were made aware of Distill Ventures, a Diageo-funded organization that incubates entrepreneurial spirits brands from underrepresented groups. It was a perfect fit. As luck would have it, they discovered the organization at the beginning of the annual application period and were ushered into that year's class.
What came next was a journey to pull together the right mashbills and flavors. "Versatility is important - people drink whiskey in different ways, so we wanted it to work on the rocks (how I drink it) and not water down the flavor. We also wanted it to work in cocktails." And a multi-sport athlete of a whiskey is exactly what they crafted.
So what's next up for Lodestar? For now, the cousins are focused on growing the brand, especially in their home state of California. They are focused on growing in an "authentic and organic" way, leaning into whiskey groups and ensuring they develop long-lasting relationships with accounts, both on and off premises. Eventually they will do another expression, but no time soon.
Beyond the whiskey itself, what particularly piqued my interest was the selection of cocktail recipes on their website. I'm accustomed to seeing the usual suspects on any brand's website: an Old Fashioned, a Manhattan, and another mainstay, like a Boulevardier or Whiskey Sour. Not Lodestar; they did it differently. The recipes on the site are not usually for whiskey, including an espresso tonic and spicy mango concoction. But I was most struck by their signature cocktail, an homage to one of their fathers, a delightful Arnold Palmer riff featuring one of my favorite ingredients: Lapsang Souchong Tea.
This Chinese tea has a signature smokey flavor that Anna's dad loved. Every morning, he would make a cup of this super funky tea, and no one could quite understand why. "This is so gross! What is up with this smokey stuff?!" So when they were brainstorming cocktails for their brand, Dad's bizarre morning routine popped into their heads, and the Lodestar Iced Tea was born. He did love whiskey, after all. Scroll down for the full recipe - it's a delight.
Well done, ladies of Lodestar. You've created something truly special, and I look forward to seeing you grow.
BRAND NOTES
Lodestar Whiskey was founded in 2023 by cousins & entertainment industry veterans, Anna Axster & Wendelin von Schroder, who entered the spirits industry when the pandemic halted their business in music management and film production.
The founders spent over a decade working in music and film and what they loved most about their work was bringing people together to connect over shared experiences. Having acquired a taste for whiskey backstage and in countless venues, bars, and restaurants all across the country, Anna and Wendelin noticed something fundamental – whiskey was mostly served as a man's drink, so they set out to craft their own and invite everyone to the party.
Lodestar Whiskey is the first whiskey backed by Diageo’s Distill Ventures award-winning Pre-Accelerator program, which supports entrepreneurs from underrepresented communities in the beverage industry.
Lodestar Whiskey is a high-quality, unconventional blend of Straight High Rye Bourbon and American Single Malt Whiskey, creating a deliciously smooth spirit that can satisfy the palates of many. The liquid and brand embody the laid-back lifestyle of its California base, and the universal truth that life’s special moments are always better when shared.
Lodestar Whiskey’s flavor notes include caramel, hints of citrus, warm baking spice and a smooth malted finish, making it delectable neat, on the rocks or in a tasty cocktail.
LODESTAR ICED TEA COCKTAIL RECIPE
LODESTAR ICED TEA
2 oz Lodestar Whiskey
2 oz chilled Lapsang Souchong tea
1 oz lemon juice
1 oz simple syrup*
Orange peel (garnish)
LODESTAR ICED TEA PREPARATION
Combine ingredients into a cocktail shaker. Add ice and shake thoroughly for 15 seconds. Strain over ice into a Collins or other tall glass. Twist the orange peel over the glass, releasing the oils. Garnish with the peel.
Optional: for an even more festive preparation, garnish with fresh cranberries on a cocktail pick.
*To make Simple Syrup, heat 1 cup of water and dissolve in 1 cup of white granulated sugar. Stir until the sugar is completely dissolved. Store in the fridge. For a richer, sweeter drink, my Rich Simple Syrup recipe is in my Ultimate Guide to the Old Fashioned.
Disclaimer: Bourbon & Banter received a sample of this product from the brand for review. We appreciate their willingness to allow us to review their products with no strings attached. Thank you.
Too often secondary finishes are used to cover up mediocre juice and can leave an unbalanced sweetness with an unpleasant finish. This is not the case with the Cab Cask Reserve, and, to me, it tastes like a better-balanced, more nuanced Angel’s Envy Port Finish.
I.W. Harper made an indelible mark on bourbon history. In 2015, the brand was resurrected in the U.S. by Diageo, and a Cabernet-finished product was released in 2022. This newest addition to the modern I.W. Harper lineup is an affordable and approachable whiskey that works both neat and in a cocktail. Plus, it comes in such a pretty bottle.
I.W. Harper is a truly historic name in the annals of bourbon whiskey. The brand's history dates back to 1872 when Isaac Wolfe Bernheim (yes, this Bernheim and that Bernheim) joined with his brother and a friend to forge the Bernheim Brothers liquor firm in Paducah, Kentucky. A few years later, in 1879, they launched a premium whiskey under the label of I.W. Harper. The brand was a 19th-century sourced product (See, folks? Nothing is truly new.), pulling barrels from Nelson County (i.e., Bardstown) and selling them to much success under their own make. Business boomed for the brothers, and they saw significant accolades, including medals from competitions at fairs and expos, leading the product to be marketed as "The Gold Medal Whiskey" (again, nothing is new!). Soon they outgrew their small spot in Paducah, moved to Lousiville, and were one of only ten distilleries in Kentucky that survived and operated throughout Prohibition.
The Bernheim distillery changed hands a few times over the past century, first to the Schenley Distilling Company (then one of the largest liquor conglomerates in the nation) then to Heaven Hill in 1999. While owned by Schenley, the brand focused sales overseas, as the international market had developed a much more robust thirst for bourbon than drinkers did stateside. But in 2015, Diageo purchased the I.W. Harper label and relaunched this historic brand with a standard and 15-year expression. Then, just last year, in 2022, they introduced the subject of this article: the Cabernet Cask Reserve.
BUY ONLINE: Available in liquor stores, but you can find it online here.
ERIN'S NOTES
SHARE WITH: Lovers of Angel's Envy, Napa wine, and those who can't say no to a pretty bottle.
WORTH THE PRICE: $50 is entirely fair for a pour like this, especially when other wine-finished bourbons are on the market for well over $100. If you drink Angel's Envy, the I.W. Harper Cabernet Cask is the same MSRP.
BOTTLE, BAR OR BUST: Bottle if you are a wine finish person; Bar if you are drinking curiously. Either way, trying this won't break the bank. The gorgeous bottle will look lovely on a home bar and you can make a great cocktail with it (see below).
OVERALL: I first tried the 15-year expression in 2015 at an event in D.C. called the "Bourbon Barrel of Compromise," where I was in a room sipping whiskey with Mitch McConnell, John Boehner, Jimmy Russell, and many other well-known Kentuckians. The bourbon bar was packed with expressions from numerous brands, but the I.W. Harper caught my eye due to its beautiful beveled glass bottle. I honestly didn't care for it at the time, and when I asked Jimmy what I should drink next, he doused my glass with about five fingers of Kentucky Spirit (then in the iconic turkey-tail bottle). After my glass was full, we were all called to listen to speeches, and I was somehow shoved right into Boehner. I asked the then-Mr. Speaker what whiskey he was quaffing, but he refused to spill the tea. Politicians. Anyways, since that evening, the I.W. Harper brand never crossed my radar until I was offered a bottle of the Cab Cask Reserve.
The 2015 Bourbon Barrel of Compromise
As many may know, I am not the biggest fan of finished whiskeys. Too often secondary finishes are used to cover up mediocre juice and can leave an unbalanced sweetness with an unpleasant finish. This is not the case with the Cab Cask Reserve, and, to me, it tastes like a better-balanced, more nuanced Angel's Envy Port Finish. If asked to choose between the two, I would recommend the Cab Cask over the Angel's Envy.
This bourbon also makes a lovely cocktail. The brand shared an excellent recipe - the Cab Cask Sour - a version of the New York Sour. The drink features a California Cab float, which offers a lovely visual and is perfect for the holidays.
BRAND NOTES
I.W. HARPER CABERNET CASK RESERVE
Over a century ago, I.W. Harper sought to create the world’s most refined bourbon: a timeless Kentucky Straight Bourbon that was a step above. Now I.W. Harper is modernizing this classic whiskey with exceptional style and substance.
Introducing I.W Harper Cabernet Cask Reserve. This spirit is a Kentucky Straight Bourbon Whiskey aged for four years in new charred American oak barrels, then perfected in luxury California Cabernet Sauvignon casks and bottled at Stitzel-Weller Distillery, one of the true cathedrals of the American Whisky industry.
Our Cabernet Cask Reserve takes the distinct character of fine Cabernet wine and pairs with our bold bourbon to create a clean, dark fruit and wine-like aromatics, along with an exceptionally complex flavor.
Seeming contradictions come together to create an exquisite harmony of taste, resulting in a smooth and smoky taste of rich oak and vanilla out front, with a hint of dark fruit on the backbeat. While recommended to enjoy neat, I.W. Harper Cabernet Cask Reserve can be enjoyed on the rocks or mixed in a cocktail for complementary tastes, like the Boulevardier.
TASTING NOTES
COLOR: Bright amber. NOSE: Dark fruit, spice with wine-like aromas. TASTE: A smooth and smoky taste of rich oak and vanilla out front, with a hint of dark fruit on the backbeat. FINAL: A clean, lingering, smooth finish.
IDEAL SERVING SUGGESTION
Recommended neat, on the rocks, or in a cocktail, like the Boulevardier.
CAB CASK SOUR COCKTAIL RECIPE
CAB CASK SOUR INGREDIENTS
1.5 oz I.W. Harper Cabernet Cask Reserve Bourbon
3/4 oz simple syrup*
3/4 oz lemon juice
1/4 oz California Cabernet Wine
CAB CASK SOUR PREPARATION
Combine whiskey, simple syrup, and lemon juice into a cocktail shaker. Add ice and shake thoroughly for 30 seconds. Strain over ice into a rocks or Old Fashioned glass. Top the cocktail with the Cabernet. Garnish with an orange peel and Luxardo cherry.
Optional: for an even more festive preparation, garnish with fresh cranberries on a cocktail pick.
*To make Simple Syrup, heat 1 cup of water and dissolve in 1 cup of white granulated sugar. Stir until the sugar is completely dissolved. Store in the fridge. For a richer, sweeter drink, my Rich Simple Syrup recipe is in my Ultimate Guide to the Old Fashioned.
Disclaimer: Bourbon & Banter received a sample of this product from the brand for review. We appreciate their willingness to allow us to review their products with no strings attached. Thank you.
The bottle tag states, “It’s going to be strange liking whiskey,” but I already like whiskey, and I don’t like this one. It doesn’t bring anything new to the market, and adding 8% Kentucky bourbon to the 92% Canadian whisky does not add any dimension.
Michael Bublé - the dulcet-toned Canadian crooner - is the latest celebrity to drop a whiskey brand. Fraser & Thompson blends the brown liquor heritages of both his native and adopted countries by combining Canadian whisky with Kentucky bourbon, yielding what they call a "North American Whisky." But is it any good? Read on to find out.
SHARE WITH: Michael Bublé fans. And, according to the brand, people who don't like whiskey.
WORTH THE PRICE: What I can’t fault Fraser & Thompson for is the price. At an MSRP of $29.99, it’s a low enough entry point for curious drinkers to give it a go.
BOTTLE, BAR OR BUST: It's a bust for me, folks. I am very sad to give it this rating because I love Michael Bublé and respect Heaven Hill Canada alum Paul Cirka. Fraser & Thompson does not fill a gap in the market, as drinkers aren’t clamoring for lower proof points or new mashup whiskey categories. Savvier drinkers tend to gravitate towards higher proofs that allow them to taste the whiskey closer to the barrel proof and water down on their own. Whiskey neophytes seek familiarity with brands and the counsel of sites like ours. I love creating a new category, but it has to be markedly different and offer the consumer something unique. Plus, as its inaugural release, Fraser & Thompson does not yield a flavor profile that is special enough or different enough to warrant its creation.
OVERALL: Back in the fall of 2009, I was studying for my graduate school comprehensive exams and struggling with where my professional life would take me. The world began to crawl out of the worst financial collapse since the Great Depression. Jobs were scarce, especially for a newly minted 22-year-old about to graduate with a Master’s in Diplomacy. There was angst. There were boy troubles. There were socioeconomic uncertainties. I was in a bit of an existential crisis. But I found my soma in an unexpected place: the buttery notes of Michael Bublé’s newest album, Crazy Love.
I was on one of my many therapy ambles around one of Lexington’s Targets when, on an end cap, I saw Mr. Bublé’s face staring out at me from the yellow cover of his new album. I bought that CD. (Yes, we still did that back then.) I repeatedly listened to that album, belting ballads and ditties from the Great American Songbook at the top of my lungs as I cruised Fayette County’s roads in my Honda Civic between errands or when I needed a little “me time.” I aced my exams and eventually figured out my next professional steps, and Good Ole Mike got me through it all. I was hoping his whiskey would have a similarly soothing effect.
Sadly, there isn’t much appeal to this whiskey. The bottle tag states, "It's going to be strange liking whiskey," but I already like whiskey, and I don't like this one. It doesn’t bring anything new to the market, and adding 8% Kentucky bourbon to the 92% Canadian whisky does not add any dimension. It doesn't taste like much; even though the nose of cooled snickerdoodles was pleasant, the palate was overwhelmed by artificial butterscotch and cheap caramel candy flavors. I could have stopped there, but I wanted to learn more.
Paul Cirka and Michael Bublé share a dram of Fraser & Thompson
I turned to the Fraser & Thompson website, hoping to find details on the brand story, tasting notes, and mashbill. Unfortunately, instead of helpful information about the product and a message to the consumer, I was met with an email copy/paste from WES Brands Executive Chairman Marshall Watson. I think it's meant as a meta-joke - which I am always all for - but it just doesn't hit right, especially when trying to shill a mediocre celebrity liquor brand. It sends the message, "Hey, we know this is a joke! We don't even like the product either! So we aren't even going to try to make up a story for why you need to buy it." It comes across as crass, insincere, and condescending.
At Bourbon & Banter, we talk a lot about marketing ruining perfectly good products. In the case of Fraser & Thompson, the marketing dealt the coup de grâce to a whiskey I wanted to give a chance to, didn't care for upon tasting, and now feel like it's another gimmicky product that will collect dust on liquor store shelves. Thankfully, the press release (quoted below in brand notes) provides a bit of sincerity on why Michael and Paul came together to create this brand, but the public face of the brand does the exact opposite.
My advice to the brand moving forward? Fire your marketing team. Promote anyone who didn't like this idea. Lean into the endearing sincerity that Michael exudes and the industry clout that Paul brings. That is what makes brand marketing successful. As for the product? I like whiskey, so do a lot of people. So let's try to make the next whiskey release something unique - give me something I've never had before. That is what sells.
BRAND NOTES
From the Fraser & Thompson website:
Hey everyone! I need all hands on deck for this release. Here’s what I want the layout to be for the website. Make it clever, keep it cute, and remember: Michael Bublé is a charming, likable, family man with a rock-solid career. We can’t go wrong!
This paragraph should be about Michael Bublé, his achievements, and his identity as a classic sex symbol. Write something about him being VERY involved in the advertising. He is thinking about this campaign 24/7. He really wants it to be big and he will put the work in! Make up the quotes if you need to. It’s fine. We have time. I’m sure he’ll call us back eventually. After all, he took three years perfecting this whiskey. It’s not like he’s just going to launch this campaign from the comfort of his hotel room. Where is he, anyway? Try texting.
Second paragraph is about Paul Cirka, the Master Distiller and Blender. This part’s easy. Paul knows his shit. He hand-selected North American oak barrel whiskeys. Smooth flavor, sweet fig, and blood orange on the nose. Subtle finish of caramel, vanilla, and a hint of spice. Etc. etc. etc. Sophistication. Epicurean taste. Luxury. Take all your words and dress them in a bow tie.
Now here’s where we’re going to replace all the lorem ipsum with something funny. Like, tell an anecdote about Michael. He’s in a tuxedo, he makes Paul laugh and then they both sip whiskey together. Maybe they are standing by a billiard table? Make it work. You’ve got this.
I’m going to have plenty of time to go over everything before launch. I want this to be huge.
Procrastinate responsibly.
-Marshall Watson
WES Brands
I will be out of the office October 25th through October 27th, returning Monday, October 30th. If you need immediate assistance during my absence, please contact Michael at Michael.B@fraserandthompsonwhiskey.com
Fraser & Thompson Press Release:
MICHAEL BUBLÉ ANNOUNCES THE LAUNCH OF FRASER & THOMPSON WHISKEY, A COLLABORATION BETWEEN CELEBRATED DISTILLER PAUL CIRKA AND WES BRANDS - LEAVING WHISKEY MAKING TO THE EXPERTS, THANKFULLY
The North American Whiskey is blended and bottled in Bardstown, Kentucky
Dallas, TX (October 25, 2023) - Today, Grammy-winning, multi-platinum superstar, Michael Bublé, announces the launch of Fraser & Thompson, his new whiskey brand in partnership with longtime friend and award-winning Master Distiller and Blender Paul Cirka. Michael took to social media to share the news, as if a project three years in the making could come together with just the push of a button. The plan is to support the brand with an integrated marketing campaign to be announced soon, assuming Michael has enough time within his schedule of touring, squeezing in a mid-day nap, and knotting the perfect bow tie (it’s harder than it looks).
This North American Whiskey - a first for the whiskey category, brought to market by fast-growing spirits incubator WES Brands - blends and bottles Canadian Whiskies with Kentucky Bourbon in Bardstown, KY.
This whiskey is a triumph, an achievement, the product of years of hard work and collaborative efforts involving dozens of beverage alcohol professionals, yet we haven’t received much more than a winking emoji from Mr. Bublé when asked how we should advertise it. It strikes us as supremely ironic that a guy with such an extensive catalog of music has mastered radio silence.
We toyed with the idea of constructing an attractive, well-dressed scarecrow stuffed with hay next to a tape recorder playing “Haven’t Met You Yet,” but the coincidental sentiment felt too on-the-nose for our marketing team, whose calls keep getting bounced between assistants. Through the grapevine, we hear that it’s “fine :),” “everything will work out” and “have you tried meditating?”
At some point, from somewhere, he released this very nice statement that we’d like to share with you now:
“I spent many summers with my grandfather at the confluence of the Fraser and Thompson rivers in British Columbia," said Fraser & Thompson founder Michael Bublé. “When I heard
Paul’s vision for creating a new kind of whiskey, I knew instantly what I wanted to call it. For the last three years, we worked together to perfect a whiskey blend that is equally elegant and approachable. We can't wait to pour you a glass!”
Isn’t that great? As if Michael is just the salt of the earth, sitting on a porch somewhere talking
to the neighbors, and pouring you a glass of his smooth, delicious whiskey? This overbooked,overextended, sentient tuxedo of a man is thousands of miles away telling us, “Easy, now,” like he’s gone fishin’ instead of playing sold out shows in a new city every night.
Regardless of any personal feelings for this still-buffering campaign, Fraser & Thompson is genuinely fantastic. The creative blending process curated by award-winning Master Distiller and Blender Paul Cirka, co-founder of the brand with Bublé, sets Fraser & Thompson apart.
Cirka hand-selected aged liquid to blend into an inviting whiskey, with sweet fig and blood orange on the nose, and a subtle finish of caramel, vanilla, and a hint of spice.
I mean, sure, we have one of the best voices of our time as a face for this campaign, but we could let the whiskey speak for itself, I suppose. And this Cirka character sounds like an upstanding guy.
“Michael and I bonded over our shared passion for whisky, and wanted to create a blend that was flavorful but more light-hearted than the category at large can be known for,” says Fraser & Thompson co-founder and Master Distiller and Blender Paul Cirka. “We stumbled upon creating something new for the category, a blended North American Whisky. I would be delighted if you would call my personal cell and I can explain everything about this beautiful whisky: (929) 867-7490.”
Well, there you have it. I guess we just launched Fraser & Thompson. Tell the concierge at Michael’s hotel to pass along a thumbs up from us so we don’t interrupt his beauty sleep. We wouldn’t want to harsh Mr. Bublé’s mellow.
Fraser & Thompson North American Whiskey is blended and bottled by Heaven Hill in Bardstown, KY. The brand is sold in 750ml bottles at 42% ABV and is available in limited quantities in the U.S. and select international markets, including Canada, for $29.99, as well as on ReserveBar. And by “limited,” we mean “limited,” as we don’t yet have enough product produced at the time of this announcement to sell into most major markets. I think this is an issue, but when I raised it with Michael, his response was, “You’re welcome.”
This should be interesting.
Disclaimer: Bourbon & Banter received a sample of this product from the brand for review. We appreciate their willingness to allow us to review their products with no strings attached. Thank you.
I really don’t think you can go wrong with this bottle. Whether you’re embracing your inner white girl or are just one of those adults who is way too into Halloween, this bottle is not to be missed. If you can snag a bottle, definitely do it!
AGE: Non-Age Stated but rumored to be 4-6 years old
YEAR: 2023
PROOF: 80 (40% ABV)
MSRP: $40
ERIN'S NOTES
NOSE: Kohl's Flannel | Freshly Ground Clove | Pure Vibes
TASTE: Gentle Maple | Warm Cinnamon-Sugar-Duster Apple Cider Donuts | Late Stage Capitalism
FINISH: Salty caramel that melts into that wax-paper-enveloped mystery candy your old folks neighbors gave out, and we still can’t quite figure out why they were always half oozed out of their wrappers. And then it closes with just a gentle whisper of that unshakable desire to go out of your way to step on that very crunchy-looking leaf only to realize that the leaf was, in fact, rather damp and in no way crispy.
SHARE WITH: Your favorite basic bitch. Preferably in an apple orchard, pumpkin patch, or corn maze. It is especially apt to enjoy while perched atop a bay ride. Perfect for featuring in your Tinder profile pic to attract the ladies to lure in a Q4 cuffing season situationship.
BOTTLE, BAR OR BUST: I really don’t think you can go wrong with this bottle. Whether you’re embracing your inner white girl or are just one of those adults who is way too into Halloween, this bottle is not to be missed. If you can snag a bottle, definitely do it! Enjoy alongside your candy corn while doling out sweets on the 31st or proudly display on your coffee bar next to your vast collection of HomeGoods “Live, Laugh, Love” and “Fall, Y’all” wood cutouts.
OVERALL: Whether you like it or not, Pumpkin Spice is a flavor phenomenon that is here to stay. Forged in the corporate marketing fire of Pike Place, the Pumpkin Spice Latte debuted at Starbucks in 2003. Today, Pumpkin Spice products account for nearly $1T in sales of products ranging from the snacky (hummus, Pringles, Twinkies) to the scatological (Poo-Purri, butt wipes) to the downright stupefying (engagement rings, caviar). But soon to join the ranks of the Pumpkin-Spiced potpourri is something near and dear to our bourbon-loving hearts: Jefferson’s Pumpkin Patch.
On the heels of their Tropics release and to usher out the summer, Jefferson’s Pumpkin Patch delivers a warm, spicy hug to usher in the fall season. As a white woman, I see no limit to the number of products that can be spiced with the essence of pumpkin and autumnal baking flavors, so I was thrilled when I had the opportunity to review this new release.
And oh, Charlie Brown, the Great Pumpkin has indeed arrived! Wow. I cannot imagine anything better to sip on while taking selfies in front of a hay wall and holding a quirky-looking fantasy pumpkin. If cheugy were a flavor, Jefferson’s just bottled it.
Jefferson’s continues to outdo itself in finding new and innovative ways of harnessing ambient flavors and imbuing them into their whiskey to deliver a truly special experience that transports the drinker to a special time and place while quaffing. When asked about the impetus for this newest release, Trey Zoeller, Founder and Master Blender for the brand and avid equestrian, said he was inspired to craft these seasonally-inspired flavor journeys during the pandemic.
“One day during the fall of 2020, I was riding one of my beloved horses when the undeniable scent of pumpkin pie spice wafted across the field. It was the first time I found myself grinning uncontrollably since the beginning of the pandemic. I thought, ‘nature must be healing,’ I wanted to share that warmth and joy with Jefferson’s fans everywhere, whether they were cooped up inside or sitting at a bar.”
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Trey Zoeller during one of his 2020 inspirational rides.
“Jefferson’s Pumpkin Patch offers a transformative experience that we endeavor to infuse into each installment of the Voyages series,” continued Zoeller, who was recently inducted into the Bourbon Hall of Fame. “I realized I wanted to make something that brought joy to the face of everyone, not just the hardcore bourbon bros. After all, bourbon is for everyone, no matter how basic they may be.”
BRAND NOTES
Jefferson's Bourbon releases its first seasonally-inspired voyage to commemorate the journey from summer into autumn.
NOSE: Baking spices, notably ginger and nutmeg. Light roast espresso.
FINISH: A Kentucky hug filled with warm cinnamon, ribbed for her pleasure.
It cannot be denied that Pumpkin Spice has become an inextricable part of the modern American gustatory zeitgeist. Pumpkin Spice is not just a melange of common baking flavors but the defining flavor experience of a generation. We are proud to celebrate this unique flavor experience with an equally distinctive whiskey, aged and finished in the playful Jefferson’s way discerning drinkers across the globe have come to love and respect.
Jefferson’s will also offer a limited edition line of fall-inspired clothing to accompany the special whiskey release, so you can look the part while drinking this expression. The carefully curated capsule collection will include branded offerings ranging from wide-brimmed felt hats, pumpkin-hued plaid blanket scarves, and unique Glencairn glasses dipped in candy-corn-colored wax.
At Jefferson’s, we constantly seek to surprise and delight our loyal whiskey drinkers who, with each dram, seek to explore new flavor destinations and experiences. We are thrilled to introduce this latest seasonal addition to the Jefferson’s Voyages family, which will thrill the palates of our existing fans and entice new ones. We can’t wait to show you where we’re going next.
Jefferson’s will also offer a limited edition line of fall-inspired clothing to accompany the special whiskey release
Disclaimer: Jefferson's Bourbon did not provide Bourbon & Banter with a sample of their product for this review because it is as real as the Easter Bunny, the Tooth Fairy, & that Lusty Claw is actually sourced from Stitzel Weller. It's a joke damnit! However, we do appreciate their sense of humor and willingness to take part in our parody efforts. Thank you.
