American Distillers Are Making New Whiskeys Following Irish Traditions

Upstart whiskey makers are forging a new style by combining traditionally Irish recipes and practices with American ingenuity.

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With 1 in 10 people in the U.S. claiming Irish heritage, there’s a natural affinity with Ireland, and it extends to Irish whiskey. Some stateside distillers have also created their own take on Ireland’s classic whiskey styles.

At Black Bear Distillery in Green Mountain Falls, Colorado, master chef and distiller Victor Matthews produces an Irish-style whiskey and a sherry-finished Irish-style bourbon, which he describes as a fusion of Irish-style whiskey and wheated bourbon. Inspired by his great-grandfather’s Irish ancestry, he fought and won a two-year campaign with U.S. and Irish regulators to use the term “Irish style” for this 100% American- made whiskey.

Ten years ago, Meagan and Patrick Miller, co-founders of Talnua Distillery in Arvada, Colorado, set out to produce American single pot still whiskey after tasting Redbreast in a Galway pub on their honeymoon. Talnua is Irish for “new land,” and they proudly claim to be the only U.S. distillery dedicated to making single pot still whiskey. Their tagline is “Gaelic tradition meets American pioneerism.” Using a 50:50 ratio of malted to unmalted barley, like Ireland’s Teeling Distillery, Talnua triple distills each batch in traditional copper pot stills. Other than hurrying along maturation with quarter casks, Talnua’s Continuum Cask American single pot still whiskey certainly ticks the boxes for authenticity.

Brothership is truly an Irish-American whiskey: A blend of sourced American single malt and sourced Irish single malt blended and bottled at New Liberty Distillery in Philadelphia, it’s the work of Robert Cassell, the Philadelphia-born master distiller at Ireland’s Connacht Distillery, which was founded by a consortium of Irish and American citizens.

Irish whiskey must be aged for a minimum of 3 years, although many are considerably older. Some of these American-made expressions are bottled much younger—Black Bear’s Irish-style whiskey goes into the bottle after a minimum of 1 year and its bourbon is bottled at 2 years—while Finger Lakes Distilling’s McKenzie Pure Pot Still is aged for 4 to 7 years.

In Ireland, enormous pot stills are critical to the flavor development of single pot still whiskey, like the three massive, nearly 20,000-gallon stills at Irish Distillers’ Midleton Distillery. (U.S. distilleries using column stills can only make the equivalent of Irish grain whiskey, not single pot still.) While these whiskeys’ mashbills include malted and unmalted barley, the proportions can diverge significantly from the Irish requirements of at least 30% malted and 30% unmalted barley, plus up to 5% other grains.

5 Irish-Style American Whiskeys to Try

Black Bear Irish-Style Colorado—40%, $45
Caramel corn, watermelon Jolly Rancher, orange Popsicle, and strawberry Blow-Pop on the nose. The silky palate holds dilute flavors of bubble gum, candy, vanilla, and toasted wood.

Brothership Irish-American 10 year old—45%, $50
Grassy, grainy, and floral on the nose, with hints of citrus, grape soda, and apples. The palate is creamy, fruity, sweet, and light, with creamed corn, milk chocolate, and grassy and floral notes.

McKenzie Pure Pot Still—40%, $43
Made from unmalted barley, malted barley, and oats and aged in used bourbon and rye barrels. The nose is evocative of a florist’s shop, with notes of flower stems, lime peel, peach jam, and orange blossom.

Ransom The Emerald 1865—43.8%, $78
The nose offers charred oak, bitter orange, toasted grain, oatmeal, dried leaves, and cherry bitters. A spicy palate features notes of orange marmalade, milk chocolate, and red apples.

Talnua Continuum Cask American Single Pot Still—43%, $40
There is a musty funkiness on the nose, but underneath lurk aromas of banana Runts, herbal cough syrup, and fruit cocktail. The light and nimble palate buzzes with fizzy lemon, sweet nuts, cinnamon, and allspice.

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How to Pair Whisky and Dried Fruit

Learn how to pair a variety of whisky styles with raisins, apricots, figs, and other dried fruit.

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We all like a bit of a nosh with our drinks, right? And while we know that maybe it’s not best for us, when searching for such a snack we usually reach for something a bit salty, oily, or fatty.

But what if our nibble was instead something healthy? What if it were dried fruits?

“They’re nutritionally great,” says Seattle-based registered dietitian nutritionist Ginger Hultin, owner of Champagne Nutrition. “Dried fruit offers fiber, potassium, vitamin C, iron, magnesium, and B-vitamins.”

The key to such healthy snacking, says Hultin, is to keep an eye on how much you’re consuming. “Dried fruit is more condensed in calories, so a half-cup of dried fruit is equal to a cup of fresh fruit,” she adds. (The recommended serving of fruit is 1½ cups a day for women and two cups for men, and dried fruit does count toward those amounts, she notes.) Something else to watch for is fruit coated in unnecessary dry or liquid sugar, Hultin says, adding that “dehydrated fruit is sweet and flavorful on its own.”

There is as much as 50% of your daily vitamin A requirement in a half-cup of dried apricots or ample calcium and iron in raisins, according to Hultin. The good news doesn’t stop with the packed nutrients in various dried fruits: My tasting experiments revealed that many pair deliciously with whisky.

To provide focus to my tastings, I concentrated on the dried fruits people are most likely to eat on their own rather than use in cooking. While a shortcut to pairing is to focus on similar flavor notes in the whisky—the apricot in Oban Little Bay for instance, or the pineapple in Knob Creek Cask Strength rye—I learned that doing so risks missing out on more complex and often, more extraordinary partnerships.

Two common varieties of raisins—Thompson and sultana—are actually derived from the same variety of grape, with Thompsons dried longer, making them darker and more intensely “raisiny” in flavor. For lighter sultanas, I liked a chocolaty single malt like Dalmore 12 year old to evoke the appeal of chocolate-covered raisins, while I noticed Thompsons worked better with a spicy straight rye, calling to mind traditional fruit-and-spice Christmas cake.

Dates are sweeter than sultanas, with more expensive medjools even sweeter than those labeled generically as “dates,” usually of the deglet noor variety. With either, the richness of a big-bodied bourbon like Woodford Reserve creates a wondrous pairing, opting for the even bigger Double Oaked version with medjools. And speaking of sweetness, it doesn’t get much sweeter than dried pineapple, which led me to create a contrasting partnership with a rye-heavy, but still soft and smooth Canadian whisky.

Dried apricots are relatively easy to pair, since their flavor is an oft-cited characteristic in all sorts of whiskies. Rather than doubling down on the fruitiness, however, I achieved greater satisfaction by adding complexity with the peatiness of an island malt, a technique that worked best with lighter, more herbal, but still robustly smoky examples.

Finally, thanks to their nuanced and generally unobtrusive character, I discovered figs are the most broadly whisky-friendly of all dried fruits. For regular pale figs, I enjoyed a softly fruity whisky that not only drew out their flavors, but also benefited from the light, fruity sweetness of the figs. For the darker, bolder Mission variety, I found deliciousness in a wheated bourbon partner.

Sun-dried Sweetness

Dried Apricots and Lagavulin 8 year old
The herbal notes of the whisky accent the flavors of the fruit, while the smoke ties it all together beautifully.

Dried Figs and Miyagikyo single malt
The gentle flavors of the fruit are coaxed forward by the soft stone-fruit notes in the whisky.

Dried Pineapple and J.P. Wiser’s Triple Barrel Rye
The spiciness of rye softened by three types of oak serves to tame the concentrated sweetness of the fruit and release its full flavor.

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Can Zero-Proof Whiskey Stand In For Your Daily Dram?

Alcohol free whiskeys provide an alternative for those looking to take a break from drinking without sacrificing their favorite cocktail.

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There’s nothing like a good whisky, except, perhaps, another good whisky. Yet even whisky lovers may decide to take a break from time to time for medical, religious, or other reasons. Whatever the motive, abstaining no longer means a choice of just soda or seltzer. Now there is a range of alcohol-free alternatives for when you’re off the sauce or just want to lighten the proof load of your usual tipple.

“The vast majority of consumers are not necessarily vigilantly sober daily,” says Lauren Chitwood, who co-founded Spiritless in 2019 and serves as its CEO. “They’re really just looking to curb consumption and increase moderation.” Spiritless’s first product, Kentucky 74, is a dealcoholized “whiskey” that’s made in a two-step process. First, grain neutral spirit and oak are combined in a pot still, using pressure, vapor, and temperature variations to create a highly concentrated extract. The resulting liquid is put into a second pot still and “reverse distilled”—the alcohol is cooked off, and what’s left is a liquid containing oils, tannins, and other flavor molecules that is then pH-adjusted to become shelf-stable.

Other alcohol-free “whiskies” are made by blending essential oils, flavor and aroma extracts, and distillates of oak or other ingredients, sometimes with a little sugar and with preservatives added. All list their contents on the label, and may occasionally take on a hazy appearance due to ingredient separation. Since they have no alcohol to act as a preservative, these products generally need to be consumed within a few months after opening.

While many of these alcohol-free liquids claim to closely mimic whisky, you’ll likely want to avoid attempting to sip them from a Glencairn glass: Served neat, they definitely don’t taste like the real thing. All are thin in body, and while most have some flavors in common with whisky, the full experience of nose and palate is decidedly unorthodox. But totally replacing your usual three fingers on the rocks isn’t necessarily the point, either. As Chitwood says, “We are not at all trying to step on toes. We just want to ride along and be a great option for when you were either going to not participate or do something else.”

Where these whisky alternatives can succeed is in cocktails, especially those that balance them with other distinctly flavored ingredients, like the citrus-forward Whiskey Sour and—with the right vermouth—the Manhattan. Avoid using them in drinks like the Old Fashioned that make whiskey the star; the results are underwhelming at best.

You might also try splitting the base of your usual cocktail to lower, but not eliminate, the alcohol by volume (ABV): half whisky, half whisky alternative. The result will taste different than a cocktail made with whisky, so pull out your lesser-used bitters; a few dashes of, say, plum bitters in a Sour or chocolate bitters in a Boulevardier can round out the cocktail without adding ABV.

Whisky Advocate tested four alcohol-free whisky substitutes, tasting them neat and in a variety of cocktails—both low and no proof—to find ideal uses for each.

Where’s the Proof? Putting Alcohol-Free Whiskey to the Test

Free Spirits Co. The Spirit of Bourbon—$37
The claim: “A rich, oaky, caramel-kissed non-alcoholic alternative to a great Kentucky bourbon.” It contains “functional ingredients,” including vitamin B3 and B6, and taurine.
In the glass: Bubble gum, yellow cupcake, and gummy bears on the nose, with flavors of French vanilla creamer and tingling spice.
Recommended use: Hot Toddy with lemon juice, honey, and a cinnamon stick.

Lyre’s American Malt—$36
The claim: There’s no such thing as a “bourbon malt,” but that’s what Australia-based Lyre’s says it’s emulating with this umber-hued beverage.
In the glass: Aromas of light spice, hay, and cotton candy give way to a palate with the syrupy sweetness of vanilla and orange.
Recommended use: In a no-ABV Boulevardier using Lyre’s Aperitif Rosso and Italian Orange.

Ritual Zero Proof Whiskey Alternative—$27
The claim: “[It] delivers the taste and burn of good whiskey, only with no alcohol or morning hangover.”
In the glass: A nose of pink peppercorn, zesty citrus, and strawberry Blow-Pop is followed by pineapple, lemon, prune, and spice flavors. The only one with a somewhat textured mouthfeel.
Recommended use: New York Sour; the red wine float highlights dark fruit flavors in the Ritual.

Spiritless Kentucky 74—$36
The claim: “A beautifully distilled non-alcohol spirit crafted to complement your favorite bourbon cocktails. It serves up a high-quality, smooth finish…without sacrificing flavor.”
In the glass: The most complex of the bunch, with vanilla, orange, cherry, and sweet spice throughout the nose and palate.
Recommended use: Split the base of a Highball with this and your usual bourbon, adding seltzer and a citrus twist for a refreshing lower-proof cocktail.

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The Whisky Lover’s Knoxville Travel Guide

Make sure to visit these distilleries, bars, restaurants, and attractions next time you’re touring the Marble City.

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Once known as Marble City for the pink stone used to build the Lincoln Memorial, Grand Central Station, and New York Public Library’s famous brace of stone lions, Knoxville has seen recognition as the Cradle of Country Music, the first Capital of Tennessee, and the Gateway to the South. It is also a growing whisky destination.

While travel and entertainment as we once knew have changed due to the pandemic, we’re looking forward to the days of resuming such activities. Thus, we share with you this guide to Knoxville while being mindful that distilleries, attractions, restaurants, and bars may have limited services and/or hours in order to comply with local mandates and social distancing. Whether for future planning or some armchair travel, join us as we tour the third most-populated city in Tennessee.

Consisting of Market Square, the Old City, and several in-town neighborhoods, few cities can offer a concentrated collection of walkable pleasures to rival downtown Knoxville. Drink, food, shopping, and entertainment are easily accessed on foot or by bicycle. A quick trolley or pedal across the Tennessee River unlocks even more—SoKno showcases craft brewers, fine dining, and outdoor activities. Of course, within 45 minutes you can find yourself deep in the forests of Great Smoky Mountains National Park, the most-visited national park in the country, or spending a weekend in luxury at Blackberry Farm resort, recipient of the Wine Spectator Grand Award. If Knoxville isn’t already on your travel list, it’s time to take a tour.

Grab a drink and a good night’s rest at The Tennessean Hotel. (Photo by Denise Retallack)

Among the top chain hotels offering accommodations downtown are Hyatt Place, in the former Farragut Hotel, and Embassy Suites, in the former Regions Bank building. Both are recently renovated and boast rooftop bars for cocktails paired with 360-degree views of the city and Smoky Mountains. Right on Market Square, the historic Oliver Hotel, erected in 1876 as a bakery and ice cream parlor, has hosted authors, musicians, and movie stars and appeals to budget-conscious fans of boutique hotels. Just a few blocks west, The Tennessean Hotel offers luxury overlooking World’s Fair Park and the University of Tennessee.

Knoxville may be known as the cradle of country music, but its many festivals don’t discriminate; from the Rossini Opera Festival to the experimental music Big Ears Festival, all musical tastes are served. Other events include the Dogwood Arts Festival and many multicultural gatherings, like Knox Asian Festival and HoLa Festival.

Day One

You’ve got a lot to do today, so start with an early breakfast at OliBea in the Old City. Its brunch specialties bring home-cooked flavor to a naturally lit dining area decorated with local art. Try the Geechie Boy Farm Burrito: braised collards, rice, white sweet potatoes, Sea Island red peas, cashew queso, and Oaxaca mole. For a quicker alternative, grab coffee and a house-made pastry at Old City Java, just a few doors away. The city’s best coffee results from the nerd-level obsession of the owners, like adjusting the water to each type of coffee bean. Their Wild Love Bakehouse supplies delectable carbs to counter the caffeine.

Time to get active and burn off that pastry! Head south over the river and find Ijams Nature Center. This one-time home to a family of ornithologists and gardeners is the heart of Knoxville’s Urban Wilderness, which connects more than 50 miles of trails and greenways with rivers, historic sites, dramatic quarries, adventure playgrounds, five parks, and a 500-acre wildlife area. The Nature Center provides weekly programs for all ages, including wildflower hikes, bat nights, and the annual Meadowlark Music Festival.

For serious bikers, nearby Baker Creek Preserve is the heart of an 11-mile single-track biking loop with an additional 30 miles of connected trails. Highlights include professional-level downhill trails and one of the state’s largest pump tracks and skills parks for skateboard and BMX bike enthusiasts.

While you’re across the river, chow down on the porch at SoKno Taco Cantina or head to the Old Sevier neighborhood for a SoKno bar crawl. Craft brewers Printshop and Alliance provide the drinks—several options aged in local whiskey barrels—while Landing House fuses culinary traditions from China, Cambodia, France, and the U.S., making their pork rinds an absolute must. For quicker fare, check out what food trucks are parked at South Side Garage (full bar inside the old service station) or grab a pizza at South Coast Pizza (local and craft beers available).

Head back over the river into downtown, to Gay Street, to take in a movie at the Regal Riviera. It sits on the site of the Riviera Theatre, opened in 1920, and is now Regal Cinema’s flagship in-town cinema; you passed the international headquarters on your way back into town from SoKno. If you feel up for inertial sports, opt for Maple Hall, a luxury bowling alley with a full bar and leather couches or Craft Axe Throwing, just north of the Old City.

Maple Hall offers a full bar alongside some bowling fun.

For a music-filled afternoon, pick up a guide to the Cradle of Country Music Walking Tour from the Knoxville Visitors Center, which hosts live music broadcasts on WDVX, while the tour includes highlights like Hank Williams’s last stop, the stomping grounds of the Everly Brothers, and the career launches of Roy Acuff, Chet Atkins, Elvis Presley, and Dolly Parton.

When you’re ready to refuel, start with pre-dinner drinks at the Peter Kern Library. Accessed via the alley behind the Oliver Hotel, all the cocktails are named after famous literary characters, like the Friar Lawrence (Rittenhouse rye, Cynar, Fernet-Branca, honey syrup, and Angostura bitters) and The Hound (Averna, Laphroaig 10 year old, Carpano Antica Formula vermouth, celery, sea salt, and habañero shrub).

Market Square offers a multitude of options for dinner, all lining a one-acre pedestrian mall. The 275-plus whisky selection makes Stock & Barrel a must-see. The whisky list features around 50 limited-edition bourbons, like WhistlePig Boss Hog V ($120) and Four Roses 130^th Anniversary ($45). The menu of local pasture-raised burgers includes creations like The Elvis—topped with bacon, bananas, and peanut butter. For more high-end fare, Oliver Royale is a classic French bistro with a penchant for American whiskey. The list of around 120 bourbons and ryes includes gems like Booker’s 30^th anniversary ($50) and a full-proof house selection of Weller ($20). For local flavor, seek out the farm-to-table Appalachian fare of chef Matt Gallaher at Knox Mason or visit J. C. Holdway, where James Beard Award-winning chef Joseph Lenn offers Southern-inspired dishes like cornbread served in a cast-iron skillet with sorghum butter, suitable anytime from appetizer through dessert. On most menus, you’re likely to find local favorites like Benton’s bacon and Cruze Farm buttermilk.

While it’s not quite whisky, Suttree’s High Gravity Tavern specializes in potent beers that come very close across their 32 taps. Grab a pint, or maybe a half, and hop next door to Harrogate’s Lounge barcade to drop a few quarters in classic pinball games and stand-up arcade favorites. It’s also worth checking the nightly lineup at the Tennessee Theatre and the Bijou Theatre, intimate locations where you might stumble on a top act. After the show, Clancy’s Tavern and Whiskey House offers a nightcap from their broad selection of Irish whiskey, from 2 Gingers ($6) to Redbreast 21 year old ($70).

Day Two

Open from May to November on Wednesdays and Saturdays, the Market Square Farmers Market is prime hunting grounds for breakfast. Local coffee shops and food trucks provide made-to-order seasonal delicacies. Market Square was donated to the city in 1854 with the stipulation that a public market always be available in the space.

Once you’re fortified, spend the day wandering the many shops around Market Square and the Old City. Union Ave Books boasts signed copies from numerous authors who have done in-store readings. Mast General Store is a step back in time, with candy barrels and cast iron on the first floor, and a full-service outdoor gear shop in the basement. A cocktail shaker made from a Ball jar may make the perfect souvenir.

Sweet P’s serves the best barbecue in town, a perfect way to prepare for an evening of whisky drinking. (Photo by Photographfee)

Grab a lunch of well-crafted sandwiches, salads, and pizzas at local longtime favorite Tomato Head. The best barbecue in town is at Sweet P’s. Combine a daily special like BBQ nachos (Tuesdays) or smoked meatloaf (Thursdays) with a post-lunch distillery tour at Knox Whiskey Works, just up the street.

Remember the Rubik’s Cube? You can reminisce over the puzzle, along with Cherry Coke and the first touch screen displays, at World’s Fair Park, where these and other ’80s inventions debuted in 1982. A quick trip to the top of the landmark Sunsphere offers superb panoramic views of downtown and the University of Tennessee, backed by the Smokies. Just on the other side of the park is the Knoxville Museum of Art, home to a growing collection of art and memorabilia from world-renowned and locally born Beauford Delaney.

Beer lovers are well served by local craft brewers Pretentious Beer Co. and Crafty Bastard Brewery. The glassware and tap handles at Pretentious hail from the Pretentious Glass Company right next door, where you watch artisan glass blowers at work; you can even blow your own whisky glass. Both offer outdoor seating, and Crafty puts you at the north end of Gay Street in Emory Square, beneath the spreading trees of Gothic churches.

For dinner, you’re in for a treat of progressive delights in the Old City. Start with pre-dinner drinks at PostModern Spirits. Tennessee state law allows on-premise drinks service at distilleries as long as everything behind the bar is made by the distiller; the bar at PostModern offers a range of gins, whiskeys, and liqueurs combined with house-made bitters and mixers. Its single malts often involve collaborations with local brewers, and the cocktail menu changes with the season. The namesake PostModern Cocktail includes its single malt, its elderberry gin liqueur, lemon juice, honey syrup, and a rinse of its Amaro Artemisia.

Take a tour of Knox Whiskey Works and sample the bourbon and heirloom corn white whiskey.

Dinner calls, and a one-block walk brings you to Lonesome Dove Western Bistro, housed in the historic Jack Sullivan building, rumored to include hidden tunnels and Prohibition-era hiding spots. Celebrity chef Tim Love serves up tasty treats like elk foie gras sliders and antelope short ribs; pair the meat with The Willie (Bulleit rye, sweet vermouth, Angostura bitters, and a Luxardo maraschino cherry smoked with oak chips). While excellent desserts and after-dinner drinks entice you to linger, you have an important appointment just across the street.

Looking like a simple corner pub, nothing about the exterior of Boyd’s Jig and Reel can prepare you for the bounty of whisky inside. The official count, kept on a chalkboard behind the bar, is 950 bottles, including Scotch Malt Whisky Society bottlings. Every budget is served here by numerous independent bottlings that offer reasonably priced once-in-a-cask drams, while high-end offerings like The Last Drop 50 year old, Ladyburn 42 year old, or Port Ellen 34 year old top the old and rare collection. Take a vertical flight of Glenfarclas that ascends from the 10 year old to 40 year old with four stops in between, or choose from 15 Springbanks from 10 to 25 years old. Enjoy your drams and start up a conversation with a local; like a good whisky, Knoxvillians are vibrant and friendly.

Distilleries/Breweries

Alliance Brewing Co. 1130 Sevier Ave.
Crafty Bastard Brewery 6 Emory Place
Knox Whiskey Works 516 W. Jackson Ave.
PostModern Spirits 205 W. Jackson Ave. #205
Pretentious Beer Co. 131 S. Central St.
Printshop Beer Co. 1532 Island Home Ave.

Woman holds a bottle of scotch in front of a whiskey cabinet

Boyd’s Jig and Reel keeps 950 bottles of whiskey in stock

Bars and Restaurants

Boyd’s Jig and Reel 101 S. Central St.
Clancy’s Tavern & Whiskey House 602 S. Gay St.
J.C. Holdway 501 Union Ave.
Knox Mason 507 S. Gay St.
Landing House 1147 Sevier Ave.
Lonesome Dove Western Bistro 100 N. Central St.
Old City Java 109 S. Central St.
OliBea 211 S. Central St.
Oliver Royale 5 Market Square
Peter Kern Library 407 Union Ave.
SoKno Taco Cantina 3701 Sevierville Pike
South Coast Pizza 1103 Sevier Ave.
SouthSide Garage 1014 Sevier Ave.
Stock & Barrel 35 Market Square
Suttree’s High Gravity Tavern 409 S. Gay St.
Sweet P’s Barbecue and Soul House 410 W. Jackson Ave.
Tomato Head 12 Market Square
Wild Love Bakehouse 1625 N. Central St.

Hotels

Embassy Suites 507 S. Gay St.
Hyatt Place 530 S. Gay St.
The Oliver Hotel 407 Union Ave.
The Tennessean Hotel 531 Henley St.

Attractions

Baker Creek Preserve
Big Ears Festival
Bijou Theatre 803 S. Gay St.
Craft Axe Throwing 119 W. 5^thAve. Suite 150
Dogwood Arts Festival
HoLa Festival
Ijams Nature Center/Meads Quarry 2915 Island Home Ave.
Knox Asian Festival
Knoxville Museum of Art 1050 World’s Fair Park Dr.
Knoxville Visitors Center 301 S. Gay St.
Maple Hall 414 S. Gay St.
Market Square
Market Square Farmers Market
Mast General Store 402 S. Gay St.
Regal Riviera 510 S. Gay St.
Rossini Opera Festival
Tennessee Theatre 604 S. Gay St.
Union Ave Books 517 Union Ave.
World’s Fair Park

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How to Taste Nutty Flavors in Whisky

Nuttiness presents itself in both new-make spirit and mature whiskies, and you can even call specific nuts out by name when tasting whisky.

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There’s an abundance of nutty flavors in your whisky. Nuttiness is a characteristic present in both new-make spirit and mature whisky, though it’s most commonly associated with mature whiskies aged in well-seasoned sherry casks. You may be able to call out a specific nut by name when you taste whisky, though nutty aromas and flavors are often complex and overlap with notes of wood, oiliness, and butteriness, as well as roasted or cereal characteristics.

First off, identify your nut—differentiating pecan from pistachio, or hazelnut from macadamia. Then consider its form. You may detect almond, but are those almonds whole, sliced, nibbed, or ground? Squirrel away some other flavor descriptors, as nuts can be spiced, candied, or roasted: dry, honey, or maple. They can also be present as nut-based textures and flavors—nut butters, nut oils, nougat, marzipan, praline, and chocolate-hazelnut spreads—or baked goods like nut cookies, florentines, or pecan pie. And don’t discount the aromas of the nutshells—a dry, aged whisky might remind you of hazelnut shells, the pitted surface of an almond shell, or the split skulls of a walnut once the nut has been pried free.

How to Pair Whisky and Nuts

Science informs us that a whisky’s nuttiness is the product of multiple compounds. Their sensory threshold is influenced by how those compounds interact when set against other attention-grabbing flavor compounds. Short fermentations can promote a nutty, grainy quality in new-make spirit, which is even more noticeable when high-roast malts are used. The furfural created during malting and distillation can also possess a grainy quality reminiscent of marzipan or almonds. Experiments have found a correlation between the perception of nuttiness and the laboratory detection of methylpyrazine, also associated with oiliness, and 2-furanmethanol, which consorts with roasted-nut qualities.

In mature whisky, a degree of nuttiness can also arise from cask extractives known as oak lactones. This characteristic is more pronounced when coopers work with well-seasoned oak from the sawmill. Charring of oak staves also promotes methylpyrazine and 4-methyl-5-vinylthiazole to produce a dry, roasted, nutty, woody quality. Finally, aside from the complexities of wood chemistry and the ongoing internal chemical reactions that take place over years, a sherry cask will also impart the fortified wine’s inherent nutty, dried fruit qualities on the maturing whisky. So, basically, that’s it in a nutshell.

Go Nuts: Taste Different Types of Nuts in These Whiskies

Taste almonds in Powers Three Swallow, which is chock full of warm marmalade, citrus, green apple, and spices.

Warm up with the roasted nut flavors in Bunnahabhain 18 year old, fragrant with sweet sherry, dried fruits, rich oak, and a briny finish.

Enjoy brazil nuts in Scotchdale 8 year old, brimming with peach slice, baked cookies, dry oak, and hot peppery spice.

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From Bardstown to Paris [Cocktail Recipe]

This Hot Toddy riff gets its name by combining Kentucky bourbon with the French aperitif Dubonnet Rouge.

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In this wonderfully aromatic take on a classic Hot Toddy, created by Evan Wolf, beverage director of The Company Burger in New Orleans, the mulling spices add depth and complexity to the aromatic and bitter components of the Dubonnet Rouge, Wolf says. Recipe makes 12 servings

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Smoke on the Water [Cocktail Recipe]

Add some tropical fruit to the popular spiked hot cider with this recipe which incorporates summer and fall flavors.

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This tropical, spiked take on hot cider, created by Christina Basham, owner and lead creative of Bubbles + Agave Creative bridges summer and autumn flavors. It’s smoky, sweet, and spicy. Don’t forget the apple cider vinegar—it gives a pop of acid to wake up the palate, Basham says. Recipe makes 12 servings.

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Moment of Clarity [Cocktail Recipe]

Part Irish Coffee, part Manhattan, this bourbon-based cocktail is perfect for a brisk fall day.

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This cocktail was created by Austin Carson, bartender and co-owner of Restaurant Olivia in Denver. “Think Irish Coffee meets the Manhattan,” Carson says. This chilled-cream topped cocktail is perfect for a brisk fall day. Recipe makes 10 servings.

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Blackberry Lemon Pancake Toddy [Cocktail Recipe]

This fruity take on the classic Hot Toddy uses maple syrup, blackberry jelly, and a Tennessee whiskey base.

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This cocktail was created by Ashley Gilbert, head bartender at Lumac Rooftop Bar in Bristol, Va. “This smooth and warming cocktail is the ultimate libation for crisp fall evenings,” Gilbert says. “A fruity twist on the classic Hot Toddy, this unique rendition is very similar to drinking a hot tea.” Recipe makes 12 servings.

Get More Slow Cooker Cocktail Recipes

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Batch Up a Slow Cooker Cocktail to Keep Warm All Winter Long

Your slow cooker can make more than dinner. Batch up warming whisky cocktails using these recipes that can serve a crowd.

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Slow cookers meld the flavors of hearty soups and savory stews, and they can do the same for cocktails. A Crock-Pot is the perfect vessel for make-ahead cocktails infused with warm fall spices. “Make sure the Crock-Pot is on a low setting,” says Christoph Dornemann, bar manager at Arnaud’s French 75 Bar in New Orleans, “and have extra stored in the fridge to top off after the Crock-Pot is more than halfway empty.” With guests able to serve themselves, slow-cooker cocktails are like set-it-and-forget-it entertaining.

Get Cooking With These Heated Recipes

Add some tropical fruit to the popular spiked hot cider with this recipe which incorporates summer and fall flavors.

Get the Recipe: Smoke on the Water

This Hot Toddy riff gets its name by combining Kentucky bourbon with the French aperitif Dubonnet Rouge.

Get the Recipe: From Bardstown to Paris

This fruity take on the classic Hot Toddy uses maple syrup, blackberry jelly, and a Tennessee whiskey base.

Get the Recipe: Blackberry Lemon Pancake Toddy

Part Irish Coffee, part Manhattan, this bourbon-based cocktail is perfect for a brisk fall day.

Get the Recipe: Moment of Clarity

The post Batch Up a Slow Cooker Cocktail to Keep Warm All Winter Long appeared first on Whisky Advocate.