The Outlander and the Distiller

Actor Sam Heughan is best known for his starring role on TV’s “Outlander,” but he’s a whisky lover, too. Sam started his own whisky brand,… Read More

Actor Sam Heughan is best known for his starring role on TV’s “Outlander,” but he’s a whisky lover, too. Sam started his own whisky brand, The Sassenach, and he’ll join us on this week’s WhiskyCast In-Depth to talk about his love for whisky. We’ll also hear from the new master distiller at Angel’s Envy, Owen Martin. He’s just unveiled this year’s Angel’s Envy Cask Strength releases, a Bourbon, and for the first time, a Rye. In the news, Pernod Ricard is planning a new distillery on Islay, while Compass Box wants to build one in the Highlands. 

Links: The Sassenach | Angel’s Envy | Chivas Brothers Pernod Ricard | Compass Box | The One of One Auction | Holyrood Distillery | Stirling Distillery | The Macallan | Royal Salute | Torabhaig Distillery | Tincup Whiskey | Blue Run Spirits | Mash & Mallow | Heaven’s Door Spirits | Catoctin Creek Distilling | Chivas Regal | Malt Whisky Yearbook

NEW RELEASE: ‘Mash & Mallow’ Whiskey Bringing that S’mores Vibe

mash

It’s Fall time y’all. Which means the ideal season for sippin’ Bourbon around the ole campfire. And you can’t have a ‘geet together’ around the logs without busting out the S’mores?! With that, we bring you Mash & Mallow. Mash & Mallow is a brand new craft whiskey brand with flavors of rich chocolate, toasted […]

The post NEW RELEASE: ‘Mash & Mallow’ Whiskey Bringing that S’mores Vibe first appeared on The Bourbon Review.

mash

It’s Fall time y’all. Which means the ideal season for sippin’ Bourbon around the ole campfire. And you can’t have a ‘geet together’ around the logs without busting out the S’mores?! With that, we bring you Mash & Mallow.

Mash & Mallow is a brand new craft whiskey brand with flavors of rich chocolate, toasted marshmallow and graham cracker for an authentic s’mores-influenced experience. Inspired by the great outdoors and reminiscent of long nights beside the fire, the premium whiskey presents a smooth, smoky finish perfect for crisp fall nights ahead.   

It never hurts when a brand has founder and Kentucky Bourbon Hall of Fame Whiskey Maker, Kaveh Zamanian, in partnership with Pernod Ricard, behind it.  

mash
Kaveh Zamanian, Rabbit Hole Distillery founder. Courtesy

Per the brand, Mash & Mallow exudes a smoky aroma with a subtle melding of flavors such as graham cracker, chocolate, roasted marshmallow and sweet confectionary sugar. On the palate, consumers can expect a liquid that retains a strong whiskey character and a wood-oak finish that is sweet with a subtle smokiness. Roasted and toasted to perfection, the whiskey’s mash bill features 97% corn whiskey and 3% rye whiskey, alongside added flavors. 

“Today’s whiskey drinkers continue to embrace non-traditional and classic culinary recipes in spirits. Mash & Mallow is a bold, simple and irreverent whiskey with the nostalgic smack of s’mores toasted by the fire,” said Zamanian. “I wanted to create a smooth whiskey that is so good you’ll take it with you anytime adventure calls – from your local bar to an adventure in the great outdoors. I am excited to finally share Mash & Mallow and hope to continue inspiring a new generation of thrill-seekers through unexplored flavors.” 

This is the second launch in a series of collaborations between Zamanian and Pernod Ricard. In August, Mary Dowling Whiskey Company announced the debut of its premiere whiskey lineup, featuring two distinctive expressions: Tequila Barrel and Double Oak Barrel.  

The brand’s commercial support in the U.S. is led by Castle Brands. Mash & Mallow is available for purchase at select retailers in CA, CO, FL, GA, IL, KY, LA, MA, MD, MI, NJ, NY, SC, TX, WA and WI. The 750ml bottle has a suggested retail price of $32.99 and is 35% ABV (70 proof). For more information about Mash & Mallow, visit www.mashandmallow.com.

For the latest in Bourbon, visit www.thebourbonreview.com.

The post NEW RELEASE: ‘Mash & Mallow’ Whiskey Bringing that S’mores Vibe first appeared on The Bourbon Review.