Forming Your Own Whisky Club

February 27, 2023 – We all know that whisky is best when it’s shared with friends, and whisky clubs are becoming more and more popular…but how do you form a whisky club? We’re going to stay away from the huge clubs with hundreds of members, and focus instead on smaller clubs…like the Texas Whiskey Association and Tasting Society in Sulphur Springs, Texas. Martin Fielder founded the group, which has around 25 members that meet in his home once a month to learn more about whisky. “I thought, there’s no way in the world I’m ever going to drink all this whiskey by myself. Read More »

February 27, 2023 – We all know that whisky is best when it’s shared with friends, and whisky clubs are becoming more and more popular…but how do you form a whisky club? We’re going to stay away from the huge clubs with hundreds of members, and focus instead on smaller clubs…like the Texas Whiskey Association and Tasting Society in Sulphur Springs, Texas.

Martin Fielder founded the group, which has around 25 members that meet in his home once a month to learn more about whisky.

“I thought, there’s no way in the world I’m ever going to drink all this whiskey by myself. So I need to find some whiskey friends and not many of my friends were into whiskey so much, and so I thought, well, why don’t I just introduce them to it and why don’t I start my own club. There’s not a club in my community, so I figured that I would be the one to start on that journey,” he said.

Most of Fielder’s members are whisky novices, so he focuses on education during the club’s tastings.

“We’ll have a topic, so we’ll do scotch or bourbon, rye, something like that, and I’ll provide some bottles and we’ll go through tasting them and then I’ll talk about some various themes. You know, if it’s Scotch, I’ll go over the various regions with what’s a Speyside, what’s the Highlands and and kind of the general ideas behind that and the history of the whisky and whisky making in Scotland,” Fielder said. The club ends its meetings with a “whiskey battle,” a blind one-on-one tastings in which the winner moves on toward an eventual champion at the end of the year.

The Dead Liver Society in Massachusetts came about via social media. Elias Aoude is one of the founders, and credits Reddit with bringing the club together.

“There’s various whiskey subreddits, so let’s say one for scotch, one for bourbon, one for world whiskey, so on and so forth. Probably seven or eight years ago, people started founding a smaller subreddits for folks within their communities, kind of like regional whiskey subreddits. One of those was the New England Whiskey Subreddit. And at one point we decided that some of us should try and meet up and do a bottle share and just hang out and actually get to know each other. You know, put faces, you know, put names to faces, so on and so forth. And so we had our first meet up. There was just three of us the first time, but we did it again and again. And each time, more people showed up and we ended up with, you know, probably like 12 to 15 people that at one point were showing up every single time.

Alin Wagner’s Redhead Whisky Club in New Jersey has two chapters, with a combined total of 190 members. Her clubs came about as a result of the pandemic.

“I had a little bit more free time and I found myself going to different liquor stores and picking up food and going to friends, you know, to hang out at home,” she said. “And then I realized that I have a lot of friends that like whiskey, and it’s an expensive business  if you want to try different things that you want to share. So I thought, you know, why not open a chat group together and we can all share, pitch in. So I thought it would be 7-10 people and I opened a group on WhatsApp, and started adding friends and you know, people were adding their friends as members and instead of 7 to 10 people, we were all of a sudden 50.”

Wagenr started reaching out to brands and brand ambassadors to lead tastings for her club, which has chapters in Bergen County and Hoboken that meet every six to eight weeks. Members pay a fee for each tasting that covers the cost of the bottles and the venue, while Wagner organizes the tastings and leads the meetings.

It’s not hard to create a whisky club…all three of our club founders suggest starting small, with perhaps a few friends around the dinner table.

“Grab some some friends, some people that you know, and kind of start it that way and get your feet wet. You know, I don’t know that I would just put out an open invitation on Facebook and have 100 people show up to your front door,” Fielder said.

If you grow beyond what the dinner table or living room can hold, you’re going to have to find a place to hold meetings…here’s where it can become tricky.

Depending on where you are, liquor licensing laws may not allow you to bring your own bottles to share at a club meeting, and that puts you at the mercy of what the bar or restaurant has on hand. It’s a problem Elias Aoude’s club is going through right now. The club started out meeting at a restaurant with a “bring your own bottle” license that allowed club members to bring bottles and order food at the restaurant, but eventually, the restaurant switched to a regular liquor license.

“So we can’t even use that as a meeting spot anymore. So now for the Dead Liver Society, we’re trying to figure out how do we move forward, because we do want to keep meeting, but we need a new meeting spot,” he said.

But even with growing pains, there are benefits to being part of a whisky club. Alin Wagner says it changed her life…

“Whiskey is a one of a kind glue that brings people together in a way that nothing else does. It has a story, about the distilleries, the process, what it means, everything around it, the terroir, the geography, the politics, the gossip, all of that. It has the social aspect of sitting with other people and connecting and it has, obviously the sensual aspect of smelling and tasting and feeling the whiskey. So that’s what I’ve learned. And as soon as I started bringing in different experts and different ambassadors, I just got into this world more and more. I’ve just completed my bourbon professional certificate and I’m going to get the Scotch one because there’s so much to explore. It’s never ending. It’s never ending. We always have different people talk about the same thing and it’s never boring. It’s always different. There’s no other thing like that to me.”

 

How to Host a Whisky Tasting

Watch our video to learn the enjoyment of comparative tasting and how to host your own.

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Watch our video to learn the enjoyment of comparative tasting and how to host your own. Whether you’re an established whisky club or just friends getting together at your favorite whisky bar, tasting several expressions around a theme, can help you develop a greater appreciation of the varieties of whisky, and set the stage for education, camaraderie, and fun.

 

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Creekside Cask Club, North Carolina

Members of a North Carolina-based active adult community meet monthly to taste whisky, wine, and spirits together.

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Most tasting clubs are informal get-togethers between friends, but the Creekside Cask Club has gone the extra step of getting certified by their local homeowners association. That’s because the North Carolina-based group is comprised of residents living in a 55 and older active adult community. So in 2017, when Doug Neptun, Scott Underwood, and Kevin Walls decided that they wanted to organize tastings, they had a built-in audience and outreach tools at their disposal.

“We can use the resources of the association for emailing, scheduling, calendaring, and use of the clubhouse for events that qualify,” Walls says. Only community members or guests are eligible to join, but the Creekside Cask Club makes an effort to appeal to a wide range of drinkers. What started as a group of friends discussing bourbon has grown to include tastings of wine, gin, rum, brandy, and more. “Think of the name ‘Cask’ being, we’re going to deal with products that are aged somehow in a cask,” Walls says.

When a member of the community has an idea for a tasting, they bring it to Walls, who, as the group secretary and coordinator, works with them to get the event on the community calendar. The events occur once or twice a month, and range in size from 20 people in a person’s home to 80 in the clubhouse, with all attendees split into three groups. The first group will bring a bottle to taste, lead a brief discussion, and pass it around. There are usually six to seven bottles at a smaller event. The second group will bring high-end appetizers that grant them access to taste the whiskies. The third group is known as “socializers,” people who are not there to taste. Other than supplying food or drink, there is no cost to join.

“The costs are covered by individuals, and it may be you can bring a bottle that you had already opened for a tasting and virtually the cost is nothing,” Neptun says. They have experimented with blind tastings, but that adds cost and labor. Past tastings have focused on wines east of the Mississippi River, or whiskies from Canada; anything that pushes them to taste something new.

“We have all kinds of crazy criteria. I get to mix it up, so we aren’t just tasting bourbons,” Walls says, noting that the socializers group is key. “These were really set up for spouses that are not spirits-based drinkers. Otherwise, it was going to be the old man’s club.”

Walls moved to North Carolina from upstate New York, Neptun from Illinois, while Underwood is native to the Tar Heel State, but all three have bonded over a love of whisky and shared that with their fellow community members. With 591 units in their community presently, and plans to grow to 665 in the next two years, their club will continue to explore based on members’ interests.

The tastings are a mixture of education and socialization, with Walls saying he’s gone from drinking Maker’s Mark exclusively to now keeping 10 to 12 different bourbons on hand. As the group has expanded, the founding members have discovered a taste for new spirits altogether. “The three of us kind of started out focused on bourbons and whiskies, but as new members come on board, they have recommendations and suggestions,” Underwood says. “Getting into things like brandies and cognacs and that kind of stuff that we would probably never do if we didn’t have a neighbor that was interested in it.”

Club Insider: Creekside Cask Club

Location: Durham, North Carolina
Year founded: 2019
Number of members: Varies
Membership: Exclusive

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High-Proof Pours

Bursting with your Favorite Flavors

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Bursting with your Favorite Flavors

In the last decade or so, enthusiasts have discovered the beauty of barrel-proof whisky. Sometimes known as “cask-strength,” it’s exactly what it claims to be: whisky bottled straight from the barrel with no water added. While aging times and locations will cause fluctuations in the final reading, most barrel-proof whiskies will check in somewhere around 110 to 130 proof.

Barrel-proof whisky is packed with aroma, flavor, and especially texture, with a chewy, almost oily mouthfeel. If you typically enjoy lower-proof whisky, these might sound too hot to handle, but you always have the ability to add water to cool it down a bit.

Maker’s Mark® Cask Strength
Caramel, honey, marzipan, cotton candy, cinnamon, and clove
54.35% | $45

Laphroaig® 10 Year Cask Strength
Signature peat, iodine and salty flavors, with rich vanilla and a long finish
58% | $85

Booker’s® Bourbon 2021-03 “Bardstown Batch”
Vanilla, brown sugar, and baking spice with a warm finish
63.95% | $90

Alberta® Premium Cask Strength Rye
Caramel, vanilla, chocolate, black currant, spice, and dark fruit
63.7% | $80

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Not Finished Yet!

Finishes & Blends Add Unique Complexities

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Finishes & Blends Add Unique Complexities

Aficionados crave the latest and most innovative ways of creating flavorful whiskies. Lately, that has meant experimental finishes and skillful blending techniques.  The idea of “finishing” whiskey began in Scotland around 1983 when distilleries started taking well-aged scotch and putting it into sherry butts for additional maturation, imparting lovely sherry notes into the whisky. More recently, the practice is utilized by distilleries in Ireland, Japan, and especially America, where purveyors are using different char levels, “toasting,” and the addition of unique barrel staves. Blending is another way distilleries have found to be au courant, with many adopting the Japanese practice of intensely layering different casks and finishes to create a harmonious final product.

Maker’s Mark 46®
Cherries, plums, caramel, cocoa powder, and toasted tobacco
47% | $35

Basil Hayden® Toast
Toasted oak, dried fruit, vanilla, and caramelized sugar
40% | $50

Legent® Bourbon
Spice and fruity from the sherry casks. Red-wine casks add tartness
47% | $50

Laphroaig® Quarter Cask
Hints of coconut, banana and vanilla, with seaside, smoky peat
48% | $75

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At the Forefront of Japanese Whisky

Flavorful Expressions from the East

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Flavorful Expressions from the East

   It may seem that Japanese whisky is a recent phenomenon, but the country actually has a long history with whisky making, starting with the establishment of Yamazaki Distillery in 1923. For most of the 20th century it exclusively made blends, but everything changed in 1984 with the launch of Suntory single malt Yamazaki. 

   Today, the single malts of Yamazaki and Hakushu Distilleries are as well-regarded and coveted as any from Scotland—soft and fruity, with hints of mizunara oak and smoke, and tons of complexity. While Suntory’s blends, like Toki and Hibiki Japanese Harmony—using grain whiskies from Chita Distillery—continue to innovate and break new ground, their harmony of flavors is perfect for sipping neat or in Japan’s iconic Highballs.

Suntory Japanese Whisky Toki®
Basil, green apple, honey, then grapefruit, green grapes, and thyme
43% | $40

Hibiki® Japanese Harmony
Rose, sandalwood, rosemary, honey, and candied orange peel
43% | $90

Yamazaki® 12 Years Old
Peach, coconut, mizunara (Japanese oak) and raspberry
43% | $150

Hakushu® 12 Years Old
Peppermint, melon, cucumber, grapefruit, and subtle smoke
43.5% | $150

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The Great American Bourbon Tasting

America’s Distinctive Spirit Examined

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America’s Distinctive Spirit Examined

Despite the numerous requirements that make bourbon a “distinctive product” of the United States, there’s still plenty of room for diversity within the category. All bourbon must be made from at least 51% corn, but the secondary grains used, the ratio of the mashbill, and years of aging in the barrel can make for radical differences in aroma, flavor, and texture. “High-rye” bourbons offer spiciness, while “wheated” bourbons are beloved for their sweet, inviting character. New charred oak barrels are another requirement, meaning, essentially, the older the age statement, that more rich caramel, vanilla, and, oak spice will be released from the wood. The following show the incredible breadth of our country’s most beloved spirit.

Knob Creek® 9 Year Old
Rich, sweet, woody, fruity, with oak, vanilla, and caramel
50% | $35

Basil Hayden® 10 Year Old
Oak, vanilla and rye, then caramel sweetness and more rye spice
40% | $70

Maker’s Mark® Original
Floral, toffee, caramel, roasted almonds, vanilla, and fruity essences
45% | $30

Baker’s® Bourbon Single Barrel
Blackberries, dried fruits, licorice, and cinnamon
56.6% | $50

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Top-Flight Tasting Mats

Our Country’s National Spirit, Explored

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1. GREAT AMERICAN BOURBON
America’s Distinctive Spirit Examined
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2. HIGH-PROOF POURS
Bursting With Your Favorite Flavors
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3. JAPANESE WHISKY TASTING
At the Forefront of Japanese Whisky
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4. NOT FINISHED YET!
Finishes & Blends Add Unique Complexities
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5. TASTING ACROSS THE HEMISPHERES
Explore Quintessential Whiskies Around the Globe
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6. CUSTOMIZE YOUR OWN Use This Mat for a Customized Tasting
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Great Whisky Club: Exec’s Whiskey Club

A Southern California networking group has grown into a full-blown whisky club with members in several states.

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Fernando Castorena had already been a member of Financial Executives International’s (FEI) Orange County, California chapter for around three years when he discovered that he and fellow member Todd Amy shared a passion for whisky. “Todd and I were just randomly talking one day, and we were both like, ‘Hey, I like whisky.’ ‘Oh, I like whisky too.’ And it developed into ‘Should we start a smaller club through FEI?’ And it just kind of happened,” explains Castorena.

In the beginning, they sought to connect with other FEI members over a dram. “At the first meetings, we were hoping to maybe have like 10 people attend,” Castorena recalls. “But probably halfway through year one of starting that networking group, we were selling out every tasting, and I realized we were more of a whisky club than originally intended. It was just a passion for whisky—and wanting to learn more about it—that helped us create the club, and organically, it grew to be what it is today.”

From its humble SoCal roots, Exec’s Whiskey Club has expanded to around 120 members across the U.S. The club previously held in-person gatherings but transitioned to virtual meetings due to COVID-19. The new format seems to have boosted interest and membership. “COVID has allowed for an expansion that we weren’t really expecting, and not only within Orange County,” Castorena says. Active members come together for monthly Zoom meetings, and the club has a robust social media presence. Currently, the group has around 1,000 followers on Instagram, where anyone thirsting for whisky knowledge and friendship can reach out to Castorena to express interest in joining the group. “[Due to] COVID, people are home and looking for fun ways to interact with each other, so it’s really been a godsend for a lot of our members to be able to look forward to a tasting each month,” he adds. “We’re looking to keep that community going, but also growing it at the same time.”

There is no cost to join Exec’s Whiskey Club at this time. Castorena tries to keep the tastings affordable; aiming to price them at no more than $60. When it comes to building a lineup, Castorena trusts his instincts—and those of fellow club members. “Whisky is a passion of mine, so I ask myself, ‘What would I love to taste?’ and go from there. And I certainly take suggestions from our club members if there’s something specific they want to taste.” Prior to going virtual, the club often paired food with flights. In January 2020 it held a Japanese whisky and sushi pairing, and Castorena notes, “That was a great hit.”

To wrangle the bottles, he leverages industry connections he’s cultivated over the years. “A lot of times [whisky brand] reps or the distilleries help us out in procuring bottles, and we’ve also worked with local liquor stores,” he says. “Growing those relationships has been really important in being able to put on good-quality tastings, and secure rare bottles not everyone gets to try.”

Exec’s Whiskey Club meetings emphasize inclusivity, and that extends to whisky-curious non-members. “We definitely have members that have come from, ‘Hey, I just want to dip my toe into this—can I join a meeting and see what you’re about?’ I’m all for that,” Castorena says. “At the end of the day we’re here to talk to each other and just have a good time. We all have the same passion for whisky, and we want to be a resource for anyone who’s interested in it.”

Club Insider: Exec’s Whiskey Club

Location: Orange County, Calif., with additional members in several U.S. states
Year founded: 2017
Number of members: Around 120
Membership: Open to the public, inquire via Instagram

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Great Whisky Club: Bourbon, Rye, & Cooper

A group of Michigan friends connects online once a month to taste and learn about whiskey together.

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When Peter Buccilli first met Jay Turner, he didn’t catch his last name, but he knew what type of whisky he liked. The two whisky fans were introduced by Kevin Cooper, Buccilli’s brother-in-law, at a whisky event in 2015 and struck up a friendship as they all tasted together.

“I was partial to bourbon and some Irish stuff, Kevin was into bourbons, and Jay was specific to rye,” Buccilli recalls. “Since I didn’t even know Jay’s last name, he was always ‘Jay Rye’ to me. So he started calling me ‘Peter Bourbon’ that very night.”

The three Michigan residents continued to taste together, attending in-person events at a local liquor store, and inviting friends and colleagues to the point that they were “taking things over,” Buccilli says. They held an in-person tasting at Cooper’s house, but once the pandemic hit, getting together was no longer an option.

With the help of Whisky Advocate’s Tasting Clubs issue (“It’s earmarked, it’s so well worn,” Buccilli says) the guys decided to take it all online. “Peter got really excited and really motivated, so we decided to build a platform for people who wanted to have a virtual whisky tasting,” Cooper says. Thus Bourbon, Rye, & Cooper—An Educational Social Club was born.

Buccilli 3D-printed 13 tasting kits, including six 2-oz. vials with an eye dropper in each. Club dues paid for custom-etched Glencairn glasses as well. The group meets once a month, with a designated host assembling a blind flight with one known whisky and leading a presentation about it, complete with trivia and tasting notes. The whiskies are tasted in succession then revealed one at a time, with a favorite and least favorite picked at the end. A recent tasting led by Cooper examined differences in mashbill using only bottled in bond whiskeys. The host has a budget of $300 to pick the six whiskies, with tasting kits washed and mailed back after each session.

Chalk writes a number on a sample of whiskey

Members of Bourbon, Rye, & Cooper taste blind, a rotating host labeling whisky samples and mailing them to each member.

“There has to be a story. It is really important to us that people come away learning something about it as they go,” Buccilli says. “It’s not about just trying expensive whiskies. That was not our goal. We didn’t want $200 bottles just to say, ‘Ah, here’s a chance to try an 18 year old scotch.’ The goal is to learn something about the differences.”

With that in mind, the virtual format has made the tastings more organized and informational. “Even though you’re remote, doing a tasting via Zoom, you get more input from everyone,” Turner says. “I think the format …is much better than in-person.”

“There’s been a lot of enthusiasm from people,” Cooper says. As pandemic restrictions begin to relax, there’s no great rush to move back to in-person tastings, as the group has had such success with the virtual format. “I think people are just better behaved on the video,” Cooper adds. “[They’re] not trying to talk over each other.”

The tastings thus far have proven educational, as the group continues to test their palates. “You really get surprised and the stuff you think you know, you don’t know,” Buccilli says.

For Turner, the tastings have him rethinking his entire stance on whisky. “I’m thinking about changing my last name,” he jokes. “I do still gravitate toward rye, but now I like bourbon as well.”

Club Insider: Bourbon, Rye, & Cooper

Location: Rochester, Michigan
Year founded: 2017
Number of members: 13
Membership: Limited

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