Wear Your Whiskey With These Jewelry Pieces Made From Bourbon Barrels

From charm bracelets to rings and necklaces, these pieces turn used bourbon barrels into fashionable accesories.

The post Wear Your Whiskey With These Jewelry Pieces Made From Bourbon Barrels appeared first on Whisky Advocate.

Bourbon barrels have been used for all kinds of non-whisky items—including tables and chairs, wall clocks, picture frames, and other home décor. But how about jewelry? Bourbon barrel wood can be inlaid into bracelets, rings, necklaces, and charms, or it can stand alone as a finished wood. Whatever the choice, these baubles can enhance memories of a favorite whisky—or a distillery visit that was part of a special vacation trip.

Try on one of these barrel-inspired accessories

Naturaleza Turquoise Mountain Necklace—$120
Handmade and customizable, the pendant is made from a bourbon barrel.

Johan Whiskey Barrel Charm Bracelet—$159
The barrel-wood charm can be purchased separately or with the bracelet.

Wedgewood Rings Black Ceramic—from $395
Choose the whisky barrel inlay—American, scotch, or Japanese—depending on availability.

Casavir Jewelry Oak Barrel Wood Ring—from $734
Choose from Jim Beam, Maker’s Mark, or Wild Turkey barrel wood to complete this made-to-order rose gold ring.

The post Wear Your Whiskey With These Jewelry Pieces Made From Bourbon Barrels appeared first on Whisky Advocate.

The Whisky Lover’s Guide to Shochu

Shochu is massively popular in Japan, but barely known on American shores.

The post The Whisky Lover’s Guide to Shochu appeared first on Whisky Advocate.

“Although it’s been around for more than 500 years and is popular in Japan, shochu is still breaking into American drinking culture,” says Tetsuro Miyazaki, general manager of Iichiko Shochu USA. “It’s known as the native spirit of Japan, and it offers an incredibly rich umami flavor while also remaining very light with a smooth finish.”

Shochu can be made from any number of ingredients, but the most common types available in the U.S. are barley (mugi), sweet potato (imo), rice (kome), and unrefined cane sugar, also called black sugar (kokuto). The base ingredient is fermented using koji mold—just like in sake production—but unlike sake, which is brewed, shochu is distilled like whisky. Most traditional shochu is single-distilled in pot stills (honkaku) but it can also be made by continuous distillation (ko-rui). After distillation, water is usually added to bring the alcohol content to between 20% and 43% before the spirit rests in stainless steel tanks or clay pots, or is aged in wood barrels.

“Shochu has quite a few flavor profiles and characteristics that depend on the base ingredient used as well as the variety of koji used—and while I’m a firm believer that there’s no right or wrong way to enjoy a dram, there are different serving options that can greatly enhance this special spirit,” says Victoria Vera, general manager and shochu buyer at Tsunami Panhandle in San Francisco, which carries the largest shochu selection in the country. “Kokuto shochu is the most friendly style—one I almost always recommend to a first timer or novice—and is refreshing on the rocks; kome shochu tends to be light and smooth, working well in a cocktail, neat, or on the rocks; mugi shochu can be either light and fruity or grainy and oaky depending on the aging vessel and tastes amazing on the rocks; imo shochu is not for the faint of heart—it is big, bold, and funky in the best way possible and I love to enjoy it in a ceramic mug that’s filled halfway up with hot water.”

Whisky enthusiasts—particularly fans of Japanese and scotch—will find similar characteristics in mugi shochu. Non-wood aged mugi shochu will have familiar flavors from the cereal grain, while cask-aged mugi brings in those lovely toasty notes. “Introducing whisky drinkers to shochu with an oak-aged mugi shochu is the smoothest transition,” Vera says. “From there you can often entice them to explore shochus distilled from other grains that also spent time aging in different vessels such as sherry or cognac barrels.” Other types of shochu will also have flavors whisky drinkers love, from clean, fruity, and floral kome shochu to smooth and lightly sweet kokuto shochu to earthy and umami imo shochu.

In addition to the hundreds of Japanese shochu distillers, there are several U.S. producers aiming to make shochu a household spirit among American drinkers, including American Shochu Company in Frederick, Maryland, Hawaiian Shochu Company in Oahu, Horyzon Spirits in Atlanta, and St. George Spirits in Alameda, California. “I believe every shochu is worth exploring,” Vera says.

Six Shochus to Try

Hyakunen no Kodoku—40%, $85
This single-distilled shochu contains 100% estate-grown organic barley. A bourbon fan will appreciate its aging in new American oak for 3 to 5 years, which imparts a soft, mellow sweetness as well as oak and cigar notes, with layers of coconut and fragrant barley flavors. This shochu’s sweetness becomes more pronounced when mixed with water.

Iichiko Saiten—43%, $33
Made for mixing in cocktails, this is a single-distilled, non-wood aged barley shochu, with aromas of honeydew, white grapes, kabosu citrus, soy, white pepper, and barley notes. On the palate it exudes rich umami flavors of jasmine tea, white peach, and hints of citrus, with a maltiness similar to single malt whiskies, especially those from the Lowlands.

Nankai Gold—43%, $74
A blend of 80% single-distilled black sugar and 20% rice shochus, each aged up to 5 years in American white oak and French limousin casks before blending. It has qualities similar to Japanese whisky, with fruity, floral, and malty aromas and gentle notes of fruit, raisins, chocolate, and honey.

Satsuma Kuradashi Genshu—37%, $45
This non-wood aged sweet potato shochu is single-distilled and undiluted (genshu), resulting in a silky-smooth palate—similar in character to bourbon—with shy herbal and floral notes, and the enticing flavor and aroma of sweet potato pie. When poured over ice, it becomes lighter and more lively—its umami flavors make it an excellent accompaniment to a meal and in cocktails.

St. George California Shochu—40%, $50
Single-distilled from Calrose rice sake lees—the solid mash byproduct left over from sake production—from Takara Sake Brewery in Berkley, California. It offers cashew, pistachio, sweet mushroom, and dried cocoa on the nose, with the cocoa further developing on the palate as bittersweet chocolate. Enjoy in a Highball or in a Japanese whisky cocktail.

Tenshi no Yuwaku Imo—40%, $80
Aged 10 years in sherry casks, this undiluted sweet potato shochu is one of the longest-aged shochus available in the U.S. It has a thick, creamy texture, with bold and lush flavors of vanilla bean, dried fruits, sweet potato, and a whisper of dried orange peel on the long finish. This shochu will appeal to fans of sherry cask-finished single malts.

The post The Whisky Lover’s Guide to Shochu appeared first on Whisky Advocate.

Get Snowed-In at These Ski Country Whisky Bars

Aprés ski spots with standout whisky selections can be found at major resorts across the country.

The post Get Snowed-In at These Ski Country Whisky Bars appeared first on Whisky Advocate.

Whether you’re a skier or a snowboarder, or a laidback lodge dweller, there’s something that unites all of us: the après ski experience. While there are après ski spots aplenty that tout strong beer lists, finding one with a standout whisky selection is more of a challenge. But rest assured that such bars do exist, livening up major resorts across the country.

Whiskey All The Way

High West Saloon—Park City, Utah
Located at the base of the Quit’n Time ski run at Park City Resort, High West Saloon bills itself as the world’s first and only ski-in/ski-out gastro-distillery.

While beer and wine are available, the focus here is on whiskey—even the food is made to pair with High West drams and cocktails. The distillery’s four core whiskeys are available as individual pours or in a flight, and the cocktail menu is well worth exploring—kick back and enjoy some of the many drinks on offer, which include such specialized winter warmers as twists on the hot toddy, like the Glorietta Pass ($15) that blends High West Double Rye! with Jamaican rum, apple brandy, cardamaro, and earl grey tea, and riffs on Irish coffee.

Upscale Aprés

The Handle Bar—Jackson Hole, Wyo.
The Handle Bar—run by chef Michael Mina’s restaurant group—is located by the base of the slopes of Four Seasons Jackson Hole in Teton Village; the bar overlooks the Teton Mountains.

A list of over 50 whiskies, with pours like Yamazaki 12 year old ($32/2 oz.), WhistlePig 15 year old ($8/2 oz.), or Glenfiddich Grand Cru 23 year old ($95/2 oz.), includes wintry cocktails too. Warm up with the Honey Drip ($18), which mixes Wyoming Whiskey’s Small Batch bourbon with honey, ginger, and lemon.

Western Lore and Bourbon Galore

Silver City Mountain Saloon—Aspen, Colo.
Not quite ski-in, but Silver City touts an enviable easy-access location, being practically at the base of Aspen Mountain Ski Resort and its Little Nell lift.

Unbuckle your ski boots and sip on one of Silver City’s many bourbons, which range from familiar favorites like Buffalo Trace and Basil Hayden’s (both $13/2 oz.) to more esoteric names like Garrison Bros. Balmorhea ($29) and even rarefied finds like Van Winkle 12 year old Special Reserve ($85). While cocktails are available upon request, the real treat here is exploring whisky neat or on the rocks.

The Local Watering Hole

Clocktower Cellar—Mammoth Lakes, Calif.
Clocktower Cellar is located in the basement of the Alpenhof Lodge, which itself sits at the base of Mammoth Mountain Ski Area. Warm up and enjoy the dive-bar vibe, bar games, the original décor, and Bavarian-style menu.

With over 170 whiskies to choose from, there’s something for everyone. When you’re fresh off the trails at Mammoth, warm up with a barrel-aged Manhattan ($9). Clocktower Cellar also offers a “whiskey of the week,” where the featured whiskey is only $5/2 oz. pour.

An East Coast Experience

The Whiskey Room—Burlington, Vt.
There are dozens of ski areas near Burlington, which makes the city an ideal central resting spot if you’re looking to hit more than one resort in a single trip. The Whiskey Room, situated right off Burlington’s famed Church Street, is a great place to end a day on the slopes.

Its menu includes signature cocktails and plenty of whisky. Splurge with a pour of A.H. Hirsch Reserve 16 year old bourbon ($300/2 oz.), cross the pond with Glenmorangie Pride ($700/2 oz.), or stay in-state with locally made drams.

The post Get Snowed-In at These Ski Country Whisky Bars appeared first on Whisky Advocate.

The Whisky Lover’s Guide to Grappa

From humble origins, grappa has become a luxury spirit, with some American distillers emulating the uniquely Italian drink.

The post The Whisky Lover’s Guide to Grappa appeared first on Whisky Advocate.

Grappa is often called brandy, but it really isn’t. A traditional spirit from northern Italy, it’s the invention of thrifty farmers who long ago began fermenting and distilling pomace—the skins, stems, seeds, and residual pulp left over after grapes have been pressed for winemaking. Over the generations, this simple agricultural product has been elevated to a higher plane—often to luxury status.

While it’s difficult to know exactly when grappa was first distilled, Francesca Nonino, a sixth-generation distiller whose family makes Italy’s most famous grappa label, Nonino, dates it back to 15^th century northeastern Italy. “Pomace was just considered the leftovers from winemaking and had very little value, but farmers who preferred not to waste anything understood its value—because it contains sugar and can be fermented and distilled,” she says. “Distilling at home was illegal, so these farmers stocked pomace and waited for a cloudy day or a storm to cover the steam so they could distill without the fear of being caught.”

Because of this history, grappa was long considered a peasant’s drink, even as grappa distillers—including Nardini (founded in 1779), Nonino (1897), and Poli (1898)—became more prominent throughout Northern Italy. According to Francesca, the spirit’s reputation improved when her grandparents Benito and Giannola Nonino made grappa from a single variety of pomace. “They wanted to prove that grappa is a spirit with integrity and soul, so in 1973 they created the first single-variety grappa made from the pomace of picolit grapes, appropriately called monovitigno—Italian for one varietal,” she says. “This path started with extensive research of ways to maximize quality in distillation by honoring the natural life cycle of the pomace and sourcing only the freshest pomace from the best wineries, gently pressed and still full of juices. Ultimately it led to the transformation of grappa—from a Cinderella spirit of humble beginnings to the queen distillate it is today.”

After being distilled, the liquid usually rests in vats for six months to marry. Unaged grappa is then diluted to achieve an alcohol by volume ranging between 37.5% and 60%, while aged grappa matures for at least an additional year in casks made of oak, acacia, or cherry before dilution. Grappa aged for at least 1 year is termed vecchia or invecchiata, and after at least 18 months it is called riserva or stravecchia. Its flavors range from fruity, floral, and herbaceous to nutty, sweet, and spiced—all familiar to whisky drinkers.

Grappa is a protected descriptor in the European Union, meaning that a spirit cannot be called grappa unless it’s made in Italy with Italian pomace. But the U.S. allows any spirit made here with pomace to be called grappa‚ falling under a broader definition of brandy. Several American distillers make grappa today, including Clear Creek and Ransom Wine Co. and Distillery in Oregon, Finger Lakes Distilling in New York, and Rhine Hall Distillery in Chicago.

Whether made in its birthplace or in the U.S., grappa is as complex and diverse as whisky, with flavors and textures that vary depending on the grapes used, the length of maturation, and the aging vessel. “Whisky drinkers will find much to enjoy in grappa, especially in aged grappa,” Francesca notes. “Just like with a fine dram, you experience grappa with your nose first and then with a small sip—and if you really want to treat yourself, pair it with dark chocolate or a cigar.”

Five Grappas to Try

Nardini Grappa Riserva 3 year old—40%, $44
This grappa is made from the pomace of cabernet sauvignon, merlot, pinot noir, and friulano grapes from the Alpine foothills of the Friuli region of Italy. Aged in Slavonian oak barrels, it has flavors of almond, cherry, and vanilla, plus toasty notes from the oak and hints of spice, mint, and cocoa that may appeal to a rye or high-rye bourbon drinker.

Capovilla Grappa di Ribolla Gialla Gravner—51%, $120
Made from the pomace of 100% ribolla gialla grapes from Italian winemaker Josko Gravner, this grappa rests for several years in steel vats. A Japanese whisky enthusiast may be drawn to its aromas of sweet flowers, herbs, and grapes, and its fruity, vegetal, and herbaceous palate with warm, spicy notes on the finish.

Nonino Vendemmia Riserva— 41%, $60
The pomace of monovitigno pinot noir, prosecco, and malvasia grapes makes up the base of this grappa, which is aged 18 months in limousin and sherry barriques. Aromas of vanilla, pastry, chocolate, and spices give way to a rich and velvety palate with spice notes that fans of peated whisky may find pleasantly familiar.

Rhine Hall Oaked Grappa—40%, $61
Locally sourced pomace of pinot noir, cabernet sauvignon, petite verdot, and syrah grapes makes up the base of this Chicago-made grappa. Bourbon and rye enthusiasts will appreciate the spirit’s aging in heavily charred new American oak barrels for a minimum of 9 months. It offers flavors of dried herbs, dark chocolate, espresso beans, cardamom, honey, and bitter lemon.

Poli Sarpa Barrique—40%, $50
Made from the pomace of merlot and cabernet sauvignon grapes, this grappa is aged 4 years in French oak barriques. With aromas of exotic fruits, vanilla, almonds, and toasted hazelnuts, this grappa may please fans of Speyside scotches, especially those aged or finished in oloroso casks.

The post The Whisky Lover’s Guide to Grappa appeared first on Whisky Advocate.

Follow the Journey That Scotch Whisky Takes From Barrel to Shelf

A bottle of scotch takes a long voyage before you open and pour it. Follow along as we retrace the steps.

The post Follow the Journey That Scotch Whisky Takes From Barrel to Shelf appeared first on Whisky Advocate.

Ever wondered how that bottle of scotch found its way to your local liquor store shelf? Both single malts and blends take the transatlantic voyage from Scotland to the U.S., transported in a number of different vessels so that you can enjoy a dram. We break down that journey into four crucial steps.

1. Barrel to Bottle

Scotch distillers store their casks in large warehouses that stretch from the southern counties of Ayrshire and South Lanarkshire all the way up to the Highlands. The biggest scotch whisky producer, Diageo, has its main warehouse in Clackmannanshire (near Edinburgh), which holds over 3.5 million casks. Most bottling plants are located within a 35-mile radius of Glasgow, and that is where the bottled scotch is kept, awaiting its overseas journey.

Scotch whisky begins its journey to the States in barrel warehouses, where the casks are dumped and the whisky makes its way to the bottling line.

2. Time to Travel

When it’s time to go, logistics companies—usually Malcolm Group or Russell Group, which dominate that business in Scotland—drive the bottled scotch to port. The U.S.-bound whisky usually sails from Greenock Ocean Terminal, west of Glasgow on Scotland’s coast, though shippers can also use Grangemouth near Edinburgh. But neither are deep-water facilities, so feeder vessels must sail the whisky to the deep-sea ports of Liverpool, Southampton, London Gateway, Teesport, and Felixstowe in England—or Rotterdam and Antwerp in Europe—for the ocean voyage.

3. Sailing The Ocean Blue

One of the main ocean routes for U.S.-bound scotch is from Liverpool to New York and New Jersey, though other U.S. destinations include Los Angeles, Long Beach, Houston, Oakland, Miami, and Port Everglades. The journey to New York takes about 10 to 20 days, while it’s 40 days to Los Angeles. Lately, however, supply-chain woes have been delaying arrivals by two weeks or more.

4. On to the Local Liquor Store

Once the whisky arrives in the U.S., the market’s three-tier system takes over. Importers receive and disburse it to wholesalers, who then transport it, state by state, to retailers across the nation. Thus the precious liquid arrives, ready for you to buy and take to its final destination—your home.

Sources include the Scotch Whisky Association, Diageo, Compass Box, Russell Group, Malcolm Group, and Kühne Logistics University

The post Follow the Journey That Scotch Whisky Takes From Barrel to Shelf appeared first on Whisky Advocate.

4 Foolproof Whisky and Cold Tea Cocktails

If you’re accustomed to making Toddies with hot tea, switch up the temperature and try out one of these cold tea and whisky recipes.

The post 4 Foolproof Whisky and Cold Tea Cocktails appeared first on Whisky Advocate.

From floral jasmine and earthy matcha to spiced chai and smoky lapsang souchong, tea is as variable and flavorful as whisky—and when you mix the two together, delicious things happen. “Versatile ingredients like tea really enhance my cocktail repertoire,” says Katie Auth, bartender at Raines Law Room and Joyface in New York City. “Tea’s acidity, bitterness, and tannic qualities can elevate other components in a drink.”

Whisky-based Hot Toddies—a mixture of the spirit with hot tea, honey, and lemon—are classic, but cold tea also mixes well with whisky in cocktails. “Cold tea can be used on its own in such drinks as a whisky Highball, or you can make a tea syrup, which is an excellent way to integrate tea into a cold cocktail,” Auth says. “Simply mix together hot strong-brewed tea with equal parts sugar then allow to chill, and you have a flavorful ingredient to add your own spin to an Old Fashioned or Whiskey Sour.”

Auth advises using lighter-style teas with delicate flavors in a cocktail—think green tea with Japanese whisky—while chai and lapsang work well with bolder scotches and American whiskeys. “Tea, like whisky, is an adaptable ingredient, and that’s why it’s one of my favorites to use behind the bar,” Auth adds.

4 Whisky and Cold Tea Cocktails to Try

Chai Tea Flip: 2 oz. blended malt scotch + ½ oz. chai tea syrup (1:1 strong-brewed tea to sugar) + ½ oz. heavy cream + 1 whole egg
Shake all ingredients with one ice cube. Add more ice and shake vigorously. Strain into a coupe and garnish with a star anise pod.

Jade Highball: 2 oz. Japanese whisky + ½ barspoon matcha green tea powder + ¾ oz. fresh lemon juice + ¾ oz. simple syrup + seltzer water
Shake all ingredients except seltzer vigorously with ice. Strain into an ice-filled Highball glass and top with seltzer. Stir gently to combine and garnish with a dehydrated lemon wheel.

Chamomile Highball: 1½ oz. rye + ¾ oz. chamomile tea syrup (1:1 strong-brewed tea to sugar) + ½ oz. Laphroaig 10 year old + ¾ oz. lemon juice + seltzer water
Shake all ingredients with one ice cube. Pour into an ice-filled Highball glass and top with a splash of seltzer. Garnish with a lemon twist.

Charley Get Your Gun: 1 oz. bourbon + ½ tsp gunpowder syrup* + 1 oz. dark rum + 2 dashes orange bitters
Stir all ingredients with ice in a rocks glass. Express an orange peel over the drink, then discard. Garnish with an edible flower.

*Steep 2¼ tsp. lapsang souchong tea in 2 cups boiling water for 10 minutes. Strain and combine with 2 cups sugar and 2¼ tsp. crushed pink peppercorns. Stir and refrigerate overnight. Strain thoroughly and add ½ oz. Laphroaig 10 year old or any Islay scotch. Store refrigerated up to 3 months.

All cocktail recipes courtesy of Katie Auth

How to Taste Tea Flavors in Whisky

The post 4 Foolproof Whisky and Cold Tea Cocktails appeared first on Whisky Advocate.

How to Taste Root Beer Flavors in Whisky

Both spicy and sweet, root beer notes can be found in a range of whisky styles, most notably bourbon and rye.

The post How to Taste Root Beer Flavors in Whisky appeared first on Whisky Advocate.

Root beer is a familiar flavor, and is frequently cited as a tasting note for bourbons and ryes. It has positive associations for most people who enjoy its sweet, smooth, spicy flavors, and evokes memories of root beer floats from our childhoods, of wiping the creamy foam away from our lips and playfully testing the buoyancy of that shrinking scoop of ice cream in the glass with our jabbing straws.

The reason why root beer works as such a generous descriptor for whiskey is the spectrum of flavor across root beer types. Easily confused with sarsaparilla, which is traditionally made from the sarsaparilla vine, root beer was originally made from the roots of the sassafras plant. This contains a natural compound called safrole, or 4–allyl–1,2–methylenedioxy–benzene, which has a chemical structure found to be carcinogenic. Since the 1960s, the Food and Drug Administration has banned its use as an ingredient in food and beverage production, so these days root beer is no longer made with sassafras root.

Contemporary root beer can contain a mixture of natural and artificial flavors. The more familiar flavorings include vanilla, licorice, wintergreen, spices like anise and cinnamon, and sweeteners ranging from honey to molasses and others derived from cane sugar. Whether you favor popping open a local craft root beer or a can from one of the big brands, your palate will confirm your preference for root beers with different levels of spiciness and carbonation, while also gauging your tolerance for sweetness.

Root beer flavors found in bourbon and rye arise from the grains in the mashbill combined with the flavor impact of maturation. Rye and high-rye bourbons often bring plenty of spiciness to the table, delivering aromas and flavors of spearmint or peppermint. Depending on the toasting and charring levels of its new American oak barrels, bourbon takes on vanilla and other sweet notes from the toasted wood sugars, while the char can give a whiskey more robust earthy, licorice, and peppery notes. In scotch, root beer flavors arise periodically but it’s usually dependent on the length of maturation, the type of cask, and its previous contents. With neither one chemical compound nor one stage of distillery production responsible, root beer is a safe bet that covers both sweetness and spice if you’re rooting around for a handy taste descriptor. The only thing bourbon and rye can’t match in root beer is the bubbles—they just don’t have the same fizziology.

Root Awakening: Choose a whisky with root beer notes to float your boat

Sweet vanilla—Jefferson’s Reserve Single Barrel Bourbon
Vanilla latte, peppermint, chocolate chip, root beer spices

Wintergreen—Journeyman Distillery Last Feather Rye
Earthy, mint, chocolate, cola, black pepper

Spicy—Arbikie Highland Rye 1794
Cinnamon, allspice, caramel popcorn, cocoa

The post How to Taste Root Beer Flavors in Whisky appeared first on Whisky Advocate.

The Whisky Lover’s Philadelphia Travel Guide

The City of Brotherly Love has a lot to offer the traveling whisky drinker, with these bars, distilleries, restaurants, and attractions leading the way.

The post The Whisky Lover’s Philadelphia Travel Guide appeared first on Whisky Advocate.

Whether looking for a no-nonsense shot-and-beer bar or a fancy joint with a miles-deep whisky menu, a weekend in Philadelphia will provide. The city is eminently walkable, too. From any Center City hotel there are dozens of options for food, drinks, and attractions in one of America’s most historic cities. A walk down Broad Street—downtown Philadelphia’s main north-south drag—offers views of the city’s late-19th century City Hall, the Civil War-era Union League (now a private club), and the city’s leading arts venues, like the Kimmel Center and the Academy of Music. And just blocks east or west of Broad Street are some of the city’s best places to eat and drink.

Staying in Center City is the best option for a mostly walkable trip, with convenient public transit that gives you the widest variety of bars and restaurants to choose from. Whether flying, driving, or taking Amtrak, Center City is a breeze to reach. For accommodations, it’s easy to recommend Philadelphia’s Loews Hotel, at 12th and Market Streets. The hotel is located in Philadelphia’s first high-rise building. Another upscale option in the neighborhood is The Bellevue Hotel, which overlooks Broad Street, just south of City Hall. But if you’re looking to keep hotel costs down so you can grab a few extra drams, Center City has you covered there, too: the DoubleTree (also on Broad, south of City Hall) and Club Quarters (located one block south and two blocks west of City Hall) are both solid options in the neighborhood.

The Bellevue Hotel overlooks Broad Street giving you a perfect view of Philadelphia’s historic architecture. (Photo by Joshua Pellegrini)

Day One

After dropping off your bags, grab a hearty breakfast at Red Owl Tavern, located less than a mile from Loews Hotel. Then head across the street to the Liberty Bell, Independence Hall, and the Old City neighborhood.

After you’ve brushed up on your American history, swing by The Olde Bar, just a few blocks from Independence Hall, for a whisky or cocktail while sightseeing in Old City. Beyond offering a solid array of whiskies, with a particular focus on scotch, The Olde Bar’s cocktail menu nods to drinks history with its Fish House Punch, a colonial-era rum drink born in Philadelphia in the 1700s. Try The Olde Bar Sour, made with Old Overholt rye, amaretto, lemon, egg white, and bitters.

With lunch in mind, take in more sights with a 30-minute walk, or hop on the SEPTA train Market-Frankford line (the ‘El’) from Independence Hall or 2nd Street stops and take the train west (toward 69th Street) to 15th Street/City Hall, then head to Monk’s Café, a Belgian restaurant. Monk’s is a five-block walk south from the City Hall station and is located one block west on 16th Street. While Monk’s has a full bar, the real star of the show here is its Belgian beer list, including Monk’s Flemish sour ale, a beer brewed at Belgium-based Van Steenberge Brewery specially for Monk’s. Here, the cheese plate and smoked trout dip are excellent starters, and the burgers and mussels can’t be beat.

Once you’ve had your fill of lunch and history, head back to Center City and swing by Fine Wine & Good Spirits on Chestnut Street between 11th and 12th to browse one of the more well-stocked liquor stores in the area, which offers a variety of excellent whiskies. While Pennsylvania’s “state stores” (the colloquial name for Fine Wine & Good Spirits, the state owned-and-operated liquor stores), all but rule out hunting for dusty bottles, the state has stepped up its game in recent years, and their Premium Collection locations (like the store recommended here) often offer FWGS-exclusive barrel picks from distillers like Four Roses, Maker’s Mark, and Buffalo Trace.

Village Whiskey serves over 200 whiskies ranging in style and offers up happy hour bar snacks and drinks.

After shopping, head to Village Whiskey for happy hour. While the bar snacks and $7 happy hour cocktails are an easy draw at Iron Chef and James Beard award-winner Jose Garces’s restaurant, the real star here is the whisky list. Village Whiskey serves over 200, including Japanese, Irish, and world whiskies, but the focus is on bourbon and scotch.

From there, take a short walk to Ashton Cigar Bar, a second-floor lounge that boasts nearly 400 whiskies, 200 cigars, and roughly 500 other spirits. Ashton has sofa, bar, and table seating, with a handful of tables overlooking Chestnut Street and many facing the bar’s walk-in humidor.

For dinner, try Bank & Bourbon in the Loews Hotel. The restaurant, helmed by chef Joe Thomas, serves American fare with a local flair: the cheeses and chickens are sourced from Pennsylvania farms. Bank & Bourbon has a robust cocktail program too, offering cocktails barrel-aged in house, as well as specialties like the Secret Knock, made with whiskey matured on-site, green tea, lemon, and clarified milk.

After dinner, take a five-minute walk to Time on Sansom Street, between 13th and Juniper. While it houses three bars, with one focused on live music and one for dancing, Time really takes flight in its dedicated whisky bar, which does not have a cover. Featuring over 200 whiskies, Time offers a deep dive into scotch, Irish, and American whiskies, with a sizable portion of the list priced at $20 or less a pour.

Time’s whisky flights are of particular interest; while they cover common ground—offering a selection from an individual producer or region—the whiskies chosen are unique and step off the beaten path. Time’s bourbon flight, for example, serves Jefferson’s Very Small Batch, Longbranch, and Old Elk, and its Irish flight includes Green Spot, Teeling Single Grain, and The Sexton single malt.

Time is home to three bars, one of which features live music, while another is home to over 200 whiskies.

Day Two

For breakfast, check out Green Eggs Cafe on 18th Street between Ludlow and Ranstead in Center City. The restaurant—which has a few outposts dotted around the city—offers diner staples like eggs and omelets as well as four different kinds of eggs Benedict. If you’re looking for the heartiest option to start your day, try the Kitchen Sink, a combination of eggs, sausage gravy, potatoes, cheese, peppers, onions, and a biscuit, all served in a skillet.

To kick off the second day of finding Philly’s finest whiskies, take to the El at 15th Street/City Hall or at 13th and Market Streets and head east to the Girard stop. Welcome to the Riverwards and, more specifically, Fishtown, Philly’s trendiest neighborhood.

From the Girard station, head east on Girard Avenue for two blocks to Frankford Avenue. Visit Corridor Contemporary, a modern art gallery with three floors of works from local, national, and international artists, or if street art is your interest, take a stroll and you’ll find sanctioned and unsanctioned murals on many of the neighborhood’s buildings. Shop for vintage home goods at Jinxed, visit the community-maintained Fishtown Rose Garden, and if music is of interest stop by Philadelphia Record Exchange for vinyl, cds, and cassettes spanning genres from hip-hop to country. While on Frankford, grab some lunch at Fette Sau, a barbecue and bourbon institution. Although Fette Sau stocks heavy hitters from bourbon’s biggest distillers, including private barrel picks, the restaurant’s commitment to local distillers is unmatched.

Enjoy a cocktail or one of New Liberties’ own whiskies in its outdoor courtyard while you wait for a tour.

If you’re looking to stop for a cheesesteak while you’re in Philly, Fishtown’s got you covered. At the corner of Frankford and Girard is Joe’s Steaks + Soda Shop, a Philadelphia mainstay serving cheesesteaks (beef and chicken) and even a few vegetarian and vegan options. Beyond the classic cheesesteak—which I’d recommend with American cheese (not whiz), onions, and hot peppers—Joe’s milkshakes are also great.

After lunch, head two blocks north on Frankford, then make a left on Master Street. Continue for about a third of a mile and take a right on Cadwallader Street where you’ll find New Liberty Distilling, one of a handful of distilleries in Philadelphia making their own whiskey. There, in the distillery’s courtyard bar, you can sample its Kinsey and New Liberty whiskeys neat or in cocktails, as well as take a tour of the distillery and pick up bottles in their store.

Take a 20-minute walk or grab a rideshare to Lloyd Whiskey Bar. On your way through the Fishtown neighborhood keep an eye out for the fish signs hanging from the row homes. Lloyd is Fishtown’s best whisky bar, offering a selection of over 150 (with a heavy emphasis on bourbon and rye), affordable prices, and a relaxed atmosphere. Beyond showcasing a deep library of whiskies to try on their own, Lloyd is committed to the shot-and-beer combo Boilermaker—known in Philly as a Citywide Special—featuring 17 different whisky-and-beer combinations.

After a Citywide or two, walk west on Girard back to the El, and stop by another Fine Wine & Good Spirits Premium Collection store located at North Second Street and Girard Avenue. This location usually offers a good selection of FWGS store picks as well as one of the strongest selections of whiskies in the area.

Grab dinner at Bank & Bourbon in the Loews Hotel and treat yourself to a barrel-aged cocktail or American whiskey.

It’s time to head to South Philly for dinner. From the 15th Street/City Hall station, take the El’s Broad Street Line south to Tasker-Morris, which will leave you a few blocks from Stateside, a gem serving creatively prepared and locally sourced small plates, alongside local beers and American whiskeys with pours like Blanton’s and High West Bourye.

A few hundred feet south of Stateside is Manatawny Still Works Craft Spirits Shop and Tasting Room, the Philadelphia outpost of the regional Pottstown distillery. Stop in for a whiskey flight, which showcases Manatawny’s Four Grain American whiskey (made primarily from malted barley, with wheat, oats, and rye) at two ages (older and younger than 3 years) alongside their Honey whiskey. If you’re looking for something even more unique, try the Seventh Anniversary peated single malt.

While Philadelphia’s bar scene offers plenty of upscale meals and high-end whiskies, a trip to the City of Brotherly Love wouldn’t be complete without a stop at Bob and Barbara’s Lounge, a no-frills, cash-only bar best known for its $4 Citywides with Jim Beam and PBR. Relax, take in some soul jazz, and finish your night in an uncomplicated, classic Philly bar.

Distilleries

Manatawny Still Works Craft Spirits Shop and Tasting Room 1603 E Passyunk Ave.
New Liberty Distillery 1431 Cadwallader St.

Bars/Restaurants

Ashton Cigar Bar 1522 Walnut St.
Bank & Bourbon 1200 Market St.
Bob & Barbara’s Lounge 1509 South St.
Fette Sau 1208 Frankford Ave.
Green Eggs Cafe 33 S 18th St
Joe’s Steaks + Soda Shop 1 W Girard Ave.
Lloyd Whiskey Bar 529 E Girard Ave.
Monk’s Café 264 S 16th St.
The Olde Bar 125 Walnut St.
Red Owl Tavern 433 Chestnut St.
Stateside 1536 E Passyunk Ave.
Time 1315 Sansom St.
Village Whiskey 118 S 20th St.

Hotels

The Bellevue 200 S Broad St.
Club Quarters Center City 1628 Chestnut St.
DoubleTree Center City 237 S Broad St.
Loews Philadelphia 1200 Market St.

Stores

Fine Wine & Good Spirits 1112 Chestnut St.; 180 W Girard Ave

Attractions

Corridor Contemporary 1315 Frankford Ave
Jinxed 1331 Frankford Ave.
Philadelphia Record Exchange 1524 Frankford Ave.

The post The Whisky Lover’s Philadelphia Travel Guide appeared first on Whisky Advocate.

Roll the Dice With These Whisky-Themed Games

From barrel head checkers and bourbon playing cards, whisky is the theme for these at-home games.

The post Roll the Dice With These Whisky-Themed Games appeared first on Whisky Advocate.

Sipping whisky with friends can be a fun pastime on its own, but why not make a night of it with whisky-themed board games? Bourbon-accented playing cards, a board battle that pits distiller versus distiller, whisky trivia, and a whisky barrel chess set—check out these game night choices.

Whiskey Business—$40
You and your friends are competing whisky distillers. Roll the dice to gather the ingredients and fill your barrels. The first to make four types of whisky wins.

Test your whisky knowledge with The Whiskey Game from Talking Tables.

Bicycle Bourbon Playing Cards—$7
Shuffle a deck of these vintage-looking playing cards with bourbon accents. Made in Kentucky.

The Whisky Game—$37
Correctly answer the whisky trivia questions to collect the different types of whisky to win.

Bourbon Barrel Chess Set—$5,495
The board is a laser-etched barrel head and the pieces are handcrafted from bourbon barrel staves.

Barrel Head Checker Set—$200
The checkers are cut from the staves of barrels; one set from the charred inside and the other from the outside. The playing board is a barrel head.

Sip and Play at These Board Game Bars

The post Roll the Dice With These Whisky-Themed Games appeared first on Whisky Advocate.

The Whisky Lover’s Guide to Gentian Liqueurs

The bitterly refreshing liqueur is commonly enjoyed in France as an aperitif served over ice with a squeeze of fresh lemon juice.

The post The Whisky Lover’s Guide to Gentian Liqueurs appeared first on Whisky Advocate.

Gentian (pronounced JEN-shn) is a flowering plant that grows mostly in mountainous regions throughout the world and has been used for centuries as a bittering agent. The plant has a history of use for medicinal purposes, treating ailments like loss of appetite, indigestion, and heartburn. Many classic cocktail ingredients, including Aperol, Campari, and Angostura bitters, feature gentian. But perhaps most interestingly, when macerated and distilled, gentian makes a delicious liqueur on its own, commonly enjoyed as an aperitif served over ice with a squeeze of fresh lemon juice in cafés throughout France, its country of origin.

While wine bittered with gentian dates back to at least ancient Greece, gentian liqueurs became more prominent toward the end of the 19th century due to the invention of the continuous still and the wider availability of neutral alcohol. To make gentian liqueur, the gentian roots are macerated in alcohol—most commonly from sugar beets—for varying lengths of time, and then distilled. Additional ingredients, like herbs and botanicals, are typically added after distillation, along with sugar. Gentian liqueur makers tend to keep their recipes a secret, but gentian is the main ingredient—and flavor—in all of them.

“All gentian liqueurs will have a core of tactile bitterness from the gentian infusion; the primary characteristics of this are a dusty earthiness, dry floral notes, and vegetal character that some compare to the core of a head of lettuce,” says Salers Gentian aperitif production director Jérôme Corneille. “From there, additional flavors and aromas will vary depending on what other ingredients have been added. For Salers, we don’t add a significant amount of other flavorings, so it has a more dry, rustic quality, but other producers commonly add lemon and vanilla, which tamp down the earthy character and add a rich confectionary note.”

Most of the gentian liqueurs at your local spirits shop will be from France and have impressively long histories—Salers was created in 1886; Suze in 1889; and Avèze in 1929. But there’s also a domestic take on gentian liqueur: In 2016, Portland-based New Deal Distillery debuted Cascadia American Bitter, a botanical-heavy liqueur that’s infused with macerated gentian and angelica root. “We didn’t set out to make a gentian liqueur, but rather a bitter herbal alpine liqueur using local ingredients,” says owner and head distiller Tom Burkleaux. “We sought to use botanicals found naturally in the Pacific Northwest mountains and when doing our initial research we found that gentian grows in the Cascades, so we decided to experiment with gentian as the bittering agent for our alpine liqueur.”

Beyond the traditional French café serve, gentian liqueur can also be enjoyed alongside your favorite whisky in a cocktail. Burkleaux recommends swapping sweet vermouth in a Vieux Carré with Cascadia American Bitter liqueur. Or try a Prairie Chicken Collins from Graham Heubach of the Chicago bar Sportsman’s Club: It comprises 1 oz. Salers, 2 oz. blended scotch, ¾ oz. lemon juice, ½ oz. simple syrup, and a pinch of salt. Shake all ingredients and serve over ice with a splash of club soda.

Four Gentian Liqueurs to Try

Avèze—20%, $30
Avèze is made from gentian roots collected from Volcans d’Auvergne National Park in France that are macerated in neutral alcohol for nine months before distillation. It’s then left to rest for six months in stainless steel vats with a secret blend of herbs and roots, and sugar before bottling. The palate is round, unctuous, sweet, and soft, with bittersweet herbal notes accented by hints of anise, orange peel, mint, and earth. A bourbon drinker may appreciate its sweetness and smooth finish.

Cascadia American Bitter—35%, $35
Made slightly differently than traditional French gentian liqueurs, Cascadia starts as a distillation of rose petals, wild lavender, and other whole dried botanicals. It’s then infused with a maceration of gentian and angelica root, plus cane sugar. A Lowland scotch enthusiast may enjoy the floral qualities of this liqueur, which give way to bitter flavors of gentian and angelica root balanced by notes of rosemary and tarragon, and the cane sugar sweetness.

Salers Apéritif—16%, $23
From the Massif Central region of France, Salers contains gentian roots that are macerated in neutral alcohol for several weeks before distillation in copper pot stills. Then a bouquet of spices and botanicals, plus a little bit of sugar, are added before it’s aged in large Limousin oak vats for more than three years. While the vats are too large to impart flavor from the oak, they do add a little oxidation. Fans of un-sherried, young Islay scotch may be drawn to this liqueur’s fragrant, salty, and earthy qualities. Less sweet than many traditional gentian liqueurs, it has a rustic and earthy profile, with notes of fresh-cut grass, citrus peel, mint, and anise.

Suze—20%, $30
Suze is made from wild gentian roots harvested from the French Alps that are macerated in neutral alcohol for a year before distillation, with an undisclosed bouquet of additional herbs and botanicals, plus sugar, added before bottling. This liqueur has flavors of bittersweet herbs and subtle vanilla, candied orange, and spice, with a delicately bitter finish. While a Japanese whisky drinker may appreciate this liqueur’s herbaceous qualities, a rye whiskey fan may be equally drawn to the spice notes.

The post The Whisky Lover’s Guide to Gentian Liqueurs appeared first on Whisky Advocate.