Review: Grand Old Parr 18

Color (5%): Medium intensity. Copper and dark honey hues. 4/5

Nose (10%): That gorgeous honey stays true, though slightly less than the 12 year. A faint nuttiness pops in. It's a darker honey with subtle vanilla and oak. Slight black tea notes as well. Nicely layered and soft. 8/10

Palate (20%): Honey roasted peanuts. Cooked apples. It's like the garnish for a cheese or charcuterie board. Sherry fruit flavors, not much spice of any kind. Some vanilla and milk chocolate. Very trace amount of tobacco and leather. The influence of the oak is there, but it is in no way an excessively oaky whiskey. 17/20

Finish (10%): It's a short finish, leaving you with some cocoa powder. Easy going. A slight note of burnt sugar. 6/10

Overall Impression and Harmony (30%): This soft sipping scotch is very nice. It has enough nuance to elevate it above a "mixing" whiskey. I would happily sip this for hours. It's bright and sunny and would pair well with picnic foods and afternoon snacks. There is limited depth, punch, or pizzazz, but this is perfectly respectable. It doesn't taste young, and it's certainly not too oaky. This gives blended whiskeys a good name. When it comes to the occasion to drink this spirit, it reminds me of a bright white wine. 26/30

Retry on Ice (25%): The sweetness actually fades out. That's unusual. The apple tartness goes up a lot. It's still a bit chocolaty. Super clean. The finish becomes next to nothing. 19/25

Total Ranking: 80% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price: $60

Actual Price: $65

Conclusion: You must compare this to the 12-year-old, a staple on my home shelf. This does offer a slightly more robust body and depth. I give this a couple more points on the scoreboard by comparison, but this is nearly double the price. I won't repurchase this, but I will happily finish the bottle. This in no way will be collecting dust, but I can treat myself to more punchy flavors for the same money and get something that serves the same function for cheaper.  Buy a dram at the bar, but you probably don't need to commit to buying a full bottle. 

Fact Sheet:

ABV: 40%

A blend of several distilleries (predominantly Cragganmore), blended and bottled in Leven, Fife

Review: Roxor Artisan Gin

Color (5%): Water clear, no legs, no oils. 4/5

Nose (10%): Lovely grapefruit notes. The bitter pith and the citrus oils balance quite nicely. There is some spice coming from the juniper. This is 90-proof, but it doesn't come off as hot. Slight tannic tea notes do appear on the back end. 9/10

Palate (20%): Very clean. Nice and dry. There is almost no sweetness whatsoever on the tip of the tongue. Reflective of starting with grain-neutral spirit. It takes a second, but the citrus oil and spice start dancing in. They make themselves known without being overpowering and offensive. It's a delicate spice for a gin compared to the styles from across the pond. 17/20

Finish (10%): That is dry on the back end. Lots of punch on that first sip, especially. Though I don't often drink gin neat. A few of those cocoa nibs show their face as those fumes dissipate. Some of the tannic hibiscus notes pop up as well. 7/10

Overall Impression and Harmony (30%): It's been a while since I sipped gin neat. This is quite enjoyable. I'd love to try this with a citrus-forward tonic like Fentiman's. This also would do well in a Collins cocktail. It's easy to see the application of this gin in cocktails across the board. How would it work in a martini with some super botanical vermouth or bitters? But with some acid, this plays extremely well with others. 27/30

Retry on Ice (25%): The tea comes out a lot with a bit of ice. The citrus tempers out, and some of those earthy notes spring forth. You get the pecan nuttiness. This has helped me reevaluate my thoughts on cocktail applications. Which flavors do I want to compliment my drink design? The citrus was huge on the nose and tasted neat, but that switches to earth when well chilled. Interesting nuance and evolution. Nice. 23/25

Total Ranking: 87% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price: $29

Actual Price: $32

Conclusion:  This is a fun little gin I got to try on a United States Bartender's Guild trip. The New Artisan Distillery is in a cute industrial district with charming staff. The head distiller, Robert del Grande, is a James Beard-awarded chef based out of Houston despite the distillery being just outside Dallas. The flavor profile is fresh and vibrant. They openly advertise using fresh, natural ingredients in their gin and other products rather than relying on chemical extracts and concentrates. The sense of art and design showcased at the distillery and in the bottle design is truly impressive. The skyline building by Frank Lloyd Wright was a clear influence on the bottle design. In terms of the juice, it's pretty good. There's a very "American gin" vibe, being very citrus-forward and not overly spiced with juniper. This does exceptionally well for its category and is not excessively expensive. The advertisement of real plants seems unnecessary. As far as I'm aware, most small distilleries I tour use raw natural materials, though I may be a victim of marketing, I guess. This reminds me of Bluecoat and a few other American gin brands. If you're a gin drinker, I definitely recommend sampling this. Once the bottle is gone, I'm not sure if I'll restock, but I in no way regret my purchase. I'm wary of overly unique packaging as I know that cost is passed on to me. I like simple unless it's from a brand turning out high volumes of bottles they can buy in bulk. Knock the price down a few dollars, and I'd keep this in my rotation of gins. The juice is good. 

Fact Sheet:

Distillery location: Dallas, Texas

ABV: 45%

Review: Grand Old Parr 12 Year

Color (5%):  Beautiful amber and copper hues. Medium thinning.  4/5

Nose (10%): Honeyed bread predominantly. There are some medicinal oily notes and nice dry oak at the end. 8/10

Palate (20%): Lots of honey sugars coming through. Medium full-bodied. Nice dried fruits and cooked fruits and orange notes. Some baking spices and lots of Christmas cake flavors coming through. Yummy sherry cask finish notes. Only a little, if any, peat but lots of oak heat. 17/20

Finish (10%): Arid, oaky finish compared to the sweet palate. There is a bit of a bite to this. 6/10

Overall Impression and Harmony (30%): This is an oaky whiskey for the price. Possibly too oaky for some, but I like it. There's some nice complexity to this blend. Honey, cooked fruit, and oak spice. There's a nice evolution as it goes through the mouth. It's not boring, and one note, but it's not the craziest thing ever. It is a blend, but this has more character than any budget scotch in the well. 24/30

Retry on Ice (25%): Quite nice actually. The oak shrinks down a little bit, making it softer and easier. The honey strays throughout. The dried fruit gets a little muted, but it's still there. This is easy drinking for me. It's not too abrasive at all. 20/25

Total Ranking: 79% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price: $24

Actual Price: $27

Conclusion: This product has been around since 1909. It's owned by Diageo, and while it gets less marketing publicity than Johnnie Walker, this is a quality whiskey with quite a few loyal followers. It's widely popular in the U.S. and in Latin America, as well as some fans in Japan. I first heard about this whiskey from the anime/manga "Bartender." It's a delicious whiskey for the price. I'm curious to try the 18-year-old. Given this has so much oak, I'm curious what six more years in the wood does to it. The oak makes it a bit acrid, so I can only see it getting a little use in cocktails. A good drink would have to mute that oak character a bit, defeating the point of using this. But as a sipping whiskey, this certainly beats out a lot of other blended whiskies at this price point. Give it a go; it's worth the money. I was one point away from calling this amazing, but it's great. 

Fact Sheet:

ABV: 40%

A blend of several distilleries (predominantly Cragganmore), blended and bottled in Leven, Fife

Review: Clyde May's Original Alabama Style Whiskey (Batch No. 52, Recipe No. 1)

Color (5%):  lovely light brown / bronze fading to a very thin clear edge, a long gradient. 3/5

Nose (10%): light honeyed apple note, 4/10 alcohol, mild spice, powdered sugar/sherbet, can't quite place it. Sort of nondistinct. 6/10

Palate (20%): I taste vanilla, spice, and apple. It's an interesting mash bill. I'm used to bourbon, rye, and single malt. There's a bit of wheat or something else in here. Corn is in there, but I will surprise myself with this tasting. It has a rather mild flavor, leaning me toward wheat. 16/20

Finish (10%): a rather long finish, lovely caramel apple lingers, sherbet. It's sweet, reaffirming my guess of corn. 9/10

Overall Impression and Harmony (30%): A very mild whiskey by my standards. The alcohol impact is undoubtedly there and represents what it is. The nose isn't all that much, but I do really enjoy sipping this. It reminds me of some Irish whiskeys I've had in terms of intensity, which is to say, lighter. Certainly sweet, not the most candy-like whiskey I've had, but sweet, butterscotch sweet. 24/30

Retry on Ice (25%): nose pops a bit more. The sweet finish lessens. Baked apple and oak come through more. Not as good as neat. 16/25

Total Ranking: 74% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price: $37

Actual Price: $33

Conclusion: I recommend this whiskey with light foods, appetizers, salads, etc. Watermelon salads come to mind. It doesn't fall into any particular style, but everything can find its place. Turns out it is finished with real apples. Doesn't hold up to intense flavors, so doesn't fit the whiskey niche for cocktails. It is more of a brandy/calvados. It's actually sold as an aged moonshine rather than a whiskey. The story that this brand sells is a good one, harkening back to prohibition and some historic styles. Who should I pitch this to? A whiskey novice won't get a good education from this. A whiskey connoisseur will have the types that they like best. The flavoring component will put off purists. But this is good, and I do recommend it. I want this to start a meal, not finish it, which is rare for a whiskey. And that's cool. 

Fact Sheet:

Distillery Location: Florida, USA

ABV: 42.5% (85 proof)

Age Statement: 4 years

Method: Finished with a hint of apple

Awards: 93 pt 2017 Ultimate Spirits Challenge, 93 pt 2012 Wine Enthusiast Magazine Top-50 Spirit

Review: Clyde May's Straight Bourbon Whiskey (Recipe No. 2)

Color (5%): light, amber, thinning edges again. 4/5

Nose (10%): big corn note, brown sugar, alcohol a bit high, stewed apple, slight roast peach notes. Great bourbon character. 7/10

Palate (20%): lovely apples and pear notes. Slight strawberry pop early in the taste. A bit of oiliness. A good deal of oak spice. 14/20

Finish (10%): very long finish, much less sweet than the Alabama style. Rather lingering alcohol burn. 6/10

Overall Impression and Harmony (30%): This is a rich oily bourbon. The age statement is in the range that I like. Not too young, you can see the impact of the wood, but it's balanced. I like certain bourbons better and certain bourbons that push the extremes of the category a little more, but this is a delicious solid bourbon. 19/30

Retry on Ice (25%): It gets a bit rough on the nose, dirty old apples. Still holds its alcohol heat. Loses the fun and keeps the rough. 12/25

Total Ranking: 62% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price: $27

Actual Price: $35

Conclusion: This is good, rich bourbon, just nothing special. I'm sure this is somebody's favorite, but the market is so saturated that I didn't see anything that impressive. It doesn't differentiate itself from other bourbons. It's fine. The bottle's aesthetic, with lots of classic prohibition imagery and script text, is sexy, but I'll pass on this one. 

Fact Sheet:

Distillery Location: Florida USA

ABV: 46% (92 Proof)

Age Statement: 4-5 years

Ingredients:

Method: Non-chill filtered

Awards: 94 points 2018 Wine Enthusiast, Gold New York World Wine & Spirits Competition, 93

2016 Ultimate Spirits Challenge

Review: Red Brick Single Barrel Barrel Strength (Batch 15 Barrel 7)

Color (5%):  Deep tarnished copper, light kiss of ruby red. 5/5

Nose (10%): Roasted coffee beans. Brown sugar. That's a nice bit of punch. 8/10

Palate (20%):  light maple syrup at the start, rich roasted barley at the mid-palate, ending with lovely toasty notes of coffee, chocolate, and light spice. 17/20

Finish (10%): rich lingering 50% cocoa chocolate. Barrel strength brings the heat, but not as bad as any other barrel strength I've had. 7/10

Overall Impression and Harmony (30%): That first sip will always have a kick, but you get used to it pretty quickly. By the third sip, this was easy, and that can be dangerous. Eventually, that sweet start hooks you, and that long, toasty finish is something to savor. 27/30

Retry on Ice (25%): Jesus, coffee, so much coffee. Not brewed coffee but coffee beans or over-concentrated cold brew. Chocolate-covered coffee beans. Very low cream/vanilla. Bitter. movie theatre raisinettes. Get this with some sambuca. A barspoon would be a cocktail in its own right. Dessert/digestive through and through. 22/25

Total Ranking: 86% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price: $70

Actual Price: $82.50

Conclusion: I'm biased toward these spirits as they used to be my employer. I learned much as a bartender, bar manager, and tour guide there. Brian was our owner and was a great boss. Despite being a young single malt whiskey, there is little to no raw cracker flavor. This whiskey is big and punchy. It is so nuanced to have so few ingredients. It is young, but the heavy oak char of new American oak in a small cask gives that wood flavor in a shorter time. It does not have the same effect as 12 years in used oak, but it makes a great effort and becomes a sort of hybrid bourbon style aging but with single malt as a base. Support your small local business. These guys have a great team and great ideas. 

Fact Sheet: 

Distillery Location: Philadelphia, Pennsylvania

ABV: 57%, 114 Proof

Age Statement: 1-2 years in 10-gallon new American oak barrels. 

Ingredients: Several different levels of malted barley

Method: Double pot stilled

Awards: Bronze Medal - Malt Whiskey Category - American Distilling Institute - 2017, People's Choice Award & Best Whiskey Under 2 Years - American Whiskey Convention - 2017

Review: Sheep Dip Islay Blended Malt Scotch Whisky

Color (5%): Golden, fall hay colored.Lighter than expected. 3/5

Nose (10%): That is an oily scotch. Old band-aids through and through. Band-aids after a dip in the swimming pool real oaky, toasty notes, pretty standard peaty young islay. 7/10

Palate (20%): Surprisingly quite light to start, very watery. It swiftly builds to a high dose of polyphenols. There's a flavor I've had before that I can't place: an English sweet sherbet? Powdered sugar flavor. It starts with nothing and builds into a rich, oily fire. Light tang, salty seaweed. Iodine medicine. 16/20

Finish (10%): Long lingering smoke with some alcohol heat. Really feel it in the bottom jaw. Very dry. I'm struggling to form saliva. Cigars aren't this binding. Light figgy, golden date note starts to appear after several sips. There is a slight medicinal rubber note.  6/10

Overall Impression and Harmony (30%): This is a pretty young scotch, and the peat is so high that any oak falls away. The peat is undoubtedly the, but this falls short in balan,cn. It goes from nothing to a little something, then a hard kick in the jaw. 18/30

Retry on Ice (25%): Some pulpy fruit starts to emerge, more tangy, sour orange. My palate may be adjusting to the peat at this point. The oil still lingers, but the opening flavor and mid-palate brighten up. Certainly an improvement,t but still not anything of legendary status. 19/25

Total Ranking: 69% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price (per 750ml):  $27

Actual Price: $35 (though I found a 200ml bottle for $5)

Conclusion: Honestly, this is very different from what I expected. I'm used to blended whiskies having a kiss of smoke folded in. The standard sheep dip undoubtedly does that and does an excellent job of it. This is an islay scotch through and through. There's no debate. The finish stands strong and tall. There's less toasted oak than many other islay scotches I've had. If I wanted an islay to sip or for a cocktail, I wouldn't pick this. Stick with the classics that really excel in their category. If you want Islay, the big names certainly earned their reputation in the field of smoke. This could be a better introduction to the extremes that are Islay Scotches and an example of the extremes the region can take. It does fit to be a middle-of-the-road whiskey in a violent environment, but why? I'm sure a few people love it, but I want to see more age and spice. If they exist, I need to compare it to enough other blended Islay scotch. But I know what I want in an Islay, and this isn't it. 

Fact Sheet: 

Distillery Location: Scotland

ABV: 40% (80 proof)

Age Statement:  a blend of whiskeys aged between 8 to 12 years

Ingredients: Peated single malts from Islay

Awards: Winner of the NY, Ultimate Spirit Challenge Chairman’s Recommendation 2015, #13 - Whiskey advocate top 20 whiskies of 2017

Review: Sheep Dip Blended Malt Scotch Whisky

 Color (5%):  Lovely golden amber, copper, very clear. 4/5

Nose (10%): Delightful, clean, unmalted barley note, lightly toasted oak, 7/10

Palate (20%): delightfully light and fragrant. A medium sweetness appears at the tip of the tongue of honey and golden syrup. A slight bit of orange zest and oil. 17/20

Finish (10%): Any alcohol sharpness quickly fades but leaves a warmth of spice and cinnamon, which lingers for a long time. 8/10

Overall Impression and Harmony (30%): This is a fine blended whiskey. You see every component balanced and harmonized. The honey sweetness with orange oil, a kiss of smoke, and lingering spice. 27/30

Retry on Ice (25%): It brings out a bit more woody body. weakens the finish, and the opening sweetness is shortened to make way for the richer smoke. The water dilution does unbind the smokey, oily compounds trapped in the bottle. Not that the released oils of this particular whisky are dominant at all, merely enhanced. This testifies to the even greater blending skills of this producer. 22/25

Total Ranking: 85% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price (per 750ml): $44 

Actual Price: 38.49 (though I found a 200ml bottle for $5)

Conclusion: This is a fantastic blended whiskey, which could also be a great introductory whiskey for new scotch drinkers. There is an underlying smokiness that is not overpowering. Veteran scotch drinkers may have found themselves looking for more extreme single malts that push the boundaries of smoke and sea. Still, most whiskey drinkers fall somewhere in the middle of the bell curve in terms of their personal tastes and preferences, and that's where blended whiskies shine. This falls toward the top of the list in terms of blended whiskies. I've had a few that had a bit more weight that I like better, but this does shine for what it is. I'd happily repurchase this for the price I got at or its recommended retail. I can also easily see myself ordering a dram at a bar. I recommend it without hesitation.

Coming up next, I try Sheep Dip's Islay blend. That should definitely deliver on the punch. 

Fact Sheet:

Distillery Location: Scotland

ABV: 40% (80 proof)

Age Statement: a blend of whiskeys aged between 8 to 20 years

Ingredients: 16 different single malts, 

Awards: "Great Taste" Gold - 2009, Listed in Ian Buxton's ‘101 Whiskies to Try Before You Die

Review: Paul John Brilliance

Color (5%): Faint hay yellow, very clear. 4/5 

Nose (10%): Lots of untoasted fresh barley. Faint honey. Very light. There is not any discernable smoke compared to other single malts. 5/10

Palate (20%): bready again, light, slightly sour note. Waxy orange peel. 13/20

Finish (10%): lingering medium + alcohol heat, fitting of 46%. Methyl burn is low but not crystal clean. 5/10

Overall impression (30%): For an Asian whiskey, it's not really close to any scotch, but it feels a bit underaged and boring. Not even spicy. no real waves of flavor. I'd be curious to try their peated or heavier-aged whiskeys. Honey wheat bread, lightly toasted with a soft drizzle of apricot honey spread. 19/30

Retry on Ice (25%): Light cocoa pops out on the nose. It actually improves overall. Higher sweetness. Orange peel and green apple. Less crackery bread. 21/25

Total Ranking: 67% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price: $34

Actual Price: $53

Conclusion: It's exciting but not the best quality for the money. Try something else in the line that is a bit smoother and richer. Amusing to sample once, but I wouldn't care to have a bottle on my shelf at home. 

Fact Sheet:

Distillery Location: John Distillery in Goa, India.

ABV: 46%, 92 proof

Age Statement: 3-5 years in ex-bourbon barrels

Ingredients: Indian 6-row barley

Awards: Gold - Liquid Gold- Jim Murray's Whisky Bible - 2014 & 2017, Gold - Asian Whisky - Wizards of Whisky Awards - 2014

Review: Clayton Distillery New York Straight Bourbon Whiskey (Batch 16.16 Barrel #3)

Color (5%): Lovely rich honey 4/5

Nose (10%): Very, very oaky. A bit overaged, or barrels too small. There's a little of that corn/honey sweetness. Faint maltiness. 5/10

Palate (20%): Not bad, very low sweetness on the front of the palate. Holding it on the tongue gives a bit of that stinging corn sharpness. That is my preference, but I find whiskeys have an innate sharpness. For bourbon, it is very rounded and clean. It's simple, but it's good. 15/20

Finish (10%): a little chocolate milk ball finish. Whoppers, or whatever brand of malt you prefer. It is not a heavy alcohol burn for 46%, well distilled. Medium duration. 8/10

Overall Impression and Harmony (30%): It's a fine whiskey. I wouldn't call it that unique or top-tier. It's generic with a little extra-aged character. It was well made and balanced, but nothing inventive. Does the job. 24/30

Retry on Ice (25%): Chocolate maltiness pops more. A little bit of rye spice starts to come out. There are light notes of cassia bark (mild cinnamon), and it is neat to see it open up. I'm going to try this equal parts with just water to see if some nuance is lost when this is drunk at full proof. Nope, it's not the dilution; it's the temperature. 18/25

Total Ranking: 74% Legendary, Amazing, Great, Good, Fair, Average, Tolerable, Swill

Estimated Fair Price: $37 per 750ml

Actual Price: ~$50 depending on market

Conclusion: You're paying for this whiskey's story and small-batch craft. The farm where this is made and the crops are grown is picturesque and was even featured on Martha Stewart Wedding in 2013, an odd accolade to feature on your website. If you are around the Thousand Islands, please check out their facility, but I would only buy a dram of this if I were in the area. Of course, you should support local and small businesses, but you don't need to buy a case of this. Maybe another batch or another barrel. Or try some of their other spirits. The distillery offers a lovely selection of vodka, moonshine, liqueurs, and gin. This particular whiskey falls flat for the price.

Fact Sheet:

Distillery Location: Thousand Islands, New York

ABV: 46% ABV, 92 proof

Age Statement: Aged 3 years.

Ingredients: Estate-grown corn, malted barley, wheat and/or rye

Method: Double pot stilled. Bottled one barrel at a time. 

Cockney Stairs

This was my entry for Bombay Sapphire's Most Imaginative Bartender competition a few years ago. I just never got around to posting it. It really is just a touch of English time in a cocktail. Not the most imaginative thing I've ever done but it is a pretty tasty drink. It's definitely better as a batched drink. 

1/8th Honeycrisp Apple

1/8th Red Delicious Apple

1/8th Bartlett Pear

1/8th Starkrimson Pear

15 Black Peppercorns

5 Cardamom Pods

4 Allspice Berries

1 Star Anise Pod

1 1/2 oz. Bombay Sapphire

1/2 oz. Raw Honey

4 1/2 oz. Hot Water

1 1/2 oz. Whole Milk

Using a mortar and pestle, pulverize the peppercorn, cardamom, allspice, and anise. Dice the apples and pears. Bring water to a boil. Add 4 1/2 oz. of the water and all the other ingredients aside from the milk and gin to a french press coffee maker. Stir lightly and apply the cap. Froth the milk using a steamer or motorized frother. Add the gin to an Irish coffee glass. Once the cocktail has steeped for approximately 2 minutes strain the cocktail into the glass. Top with the frothy milk.

The inspiration for this drink was a trend I've seen in coffee shops repurposing their tools. I've seen coffee shops use a milk steamer to make hot chocolate and even small servings of mulled wine. The heat helps the infusion process and aromatics. A go-to nightcap of a friend is boiling water, with a lemon peel, and just a touch of gin. I decided to take the flavors just a little further with some juicy, sweet, and floral apples and pears along with some spices. Adding some warm milk turns this drink adds a touch of British heritage, softening out any intense edges that may have over intensified in the infusion process, as if you were having a nice midday tea. 

The name come from cockney rhyming slang where one would use phrases like "Apples and Pears" to replace works like "Stairs". There is some peculiarity in that the phrase "Apples and pears" became so widely known to people who didn't understand cockney slang it's actually fallen out of fashion. 

Excerpt from Austin Powers Goldmember:
Nigel: Don't you remember the crimbo din-din we had with the grotty Scots bint?
Austin: Oh, the one that was all sixes and sevens!
Nigel: Yeah, yeah, she was the trouble and strife of the Morris dancer what lived up the apples and pears!

Whisky 202: Scotch, What's the difference?

There are two main things to look at when reading a scotch label. The first is whether or not the whiskey is a blend or a single malt. The second is what region the whiskey was made in. In some blends, this will be less relevant but if it's listed it can tell you a lot about the whisky.

Single Malt Scotch is pretty simple, albeit strict in terms of production standards. Single Malt Scotch is a scotch whisky that is made at a single distillery and made of malted barley and no other grains. It does also have to follow the legal standards of being a Scotch, of course. Strict and to the point. Grain Whisky is very similar to single malt whisky, except it uses a grain other than barley, typically wheat or corn. Blended Malt Whisky is a whisky made of at least two different single malt whiskies mixed together. Blended Scotch is a blend of any number of single malt and grain whiskies. 

Some people think that scotch has to be smokey due to the common use of peat smoke being used to dry the barley, but it not required, and is really more of a regional preference within Scotland. Trace amounts of caramel coloring are allowed. One thing worth noting is that age statements on any scotch, single malt or blended, must reflect the youngest whisky in the bottle. you could have a 4 year scotch blended with a 60 year scotch and the bottle would have to read "4 Year Old".

Scotch whiskey production is broken down into 6 regions. Highlands, Speyside, Lowlands, Campbeltown, Islay, and the Islands. The islands are something of a new designation but are widely accepted to be a distinct region. 

The Highlands is the largest region and thus the most diverse. It has over 25 distilleries, the most famous being Glenmorangie and Dalmore. Some people even divide the highland region into north, south, east, and west. The north has more full-bodied whiskies, lighter fruitier styles are found in the east and south. the west is a bit bigger and peatier with more coastal influences. It's hard to draw an accurate determination of taste if a whisky just says highlands. 

The Speyside region, while smaller than the highlands, has over 60 distilleries. The most famous being Macallan, Glenlivet, and Glenfiddich. Typically they are a bit softer and sweeter with little to no smokey peat flavor. Some can even bear a light salty flavor depending on their proximity to the coast. Over 60% of single malt scotch comes from this relatively small area

The Lowlands are the second biggest region, but only houses 5 distilleries, the most famous being Auchentoshan. These whiskies also tend to be lighter, with no peatiness and are occasionally triple distilled. They sometimes have a grassy or honeysuckle note.

Campbeltown is one of the most historic regions but is now down to just 3 distilleries. This region's whiskies are dry, briny, and sometimes pungent but can be fuller or lighter in body. Springbank is probably the best-known brand.

Islay (pronounced eye-luh) is the smallest region but probably the most famous and most beautiful. Housing less than 10 distilleries, this area produces peaty smokey single malts like Ardbeg, Laphroaig, and Lagavulin. They often bring notes of smoked fish or seaweed. These whiskies are often too aggressive for beginner scotch drinkers.

The Islands are not recognized by the Scotch Whisky Association but are widely agreed to be their own region. They are naturally very varied in style and taste. There are over 800 islands off the coast of Scotland but very few are inhabited. Some of the most famous island whiskies are Highland Park from Orkney and Talisker coming from the Isle of Skye.

"I love too sing, and I love to drink scotch. Most people would rather hear me drink scotch."
- George Burns

Gin 402: Dissecting a Cocktail: 101 ways to Martini

Someone walks into your bar and asks for a martini. What do you make them? The following are 12 examples of the classic drink. this showcase should run the gamut of what this drink can be. There are a couple variables that aren't directly measured like how many olives do you want in your dirty martini but pish. P.s. Please don't drink all of these in one sitting. It's actually a lot of fun to batch them all up and do 6 1/2 ounce pours of them to really learn your own palette and tastes.

50/50 Martini

1.5oz. Plymouth Gin, 1.5oz. Dolin Dry Vermouth, 1 dash Orange Bitters, Garnish: Lemon Twist

Add these ingredients to a mixing glass. Stir until well chilled (about 30 seconds). Strain into a chilled cocktail coupe and garnish with a twist of lemon.

This cocktail is actually much closer to the historical Martini recipe than any other drink on this list. The others are substantially more alcohol forward, which became a bit of a trend in the 60s, nearly a century after its likely invention. This recipe showcases how vermouth can add beautiful delicate flavors to the cocktail and let you enjoy yourself without getting too plastered. Finding a balanced ratio between the two main ingredients is truly a matter of personal preference. Some people go classic with a 2:1 ratio of gin:vermouth. Others like 5:1, 8:1, or even 1:2, with more vermouth than gin. Nothing is set in stone.

Churchill Martini

2.5oz. Beefeater London Dry Gin, Garnish: Olive

Stir gin with ice while glancing at an unopened bottle of dry vermouth. Olive garnish

This was indeed how the legendary British Prime Minister ordered his cocktail. He kept it purely British, no French or Italian spirits tainting his gin. Boozy for sure. Fun fact: also how Eggsy took his Martini in the film Kingsman: The Secret Service. A simple riff on this recipe is the In-and-Out Martini. No, not the west coast burger joint. Simply rinse a chilled martini glass with around a quarter ounce of vermouth, coating the glass. Then dump it out. Strain in your chilled gin (or vodka), and bang, gin with essence of vermouth.

Vodka Martini, Shaken not Stirred

2.5oz. Vodka (I recommend Ketel One), 0.5oz. Martini Dry Vermouth, Garnish: Olive

Add your ingredient to a three-piece shaker with ice. shake until chilled (8-10 seconds). strain into a chilled martini glass. Garnish with an olive on a pick. 

Yes, we're going the James Bond route. Well, rather the Sean Connery route. There's some debate as to how this drink became so popular. This was how bond ordered it in the 6th book "Doctor No", which was the first Sean Connery film. But Bond had invented and drank countless other drinks throughout the many books. I'm sure someone has counted them. This drink is unnecessarily watered down and likely has air bubbles and ice shards floating around in it. Perhaps the weaker drink allowed Bond to retain his composure for longer while on the job. This texture is desirable to some but rather uncommon in spirit-forward drinks which could be stirred allowing for a silky clean feel. Some people think that it does make it colder and easier to drink quickly. Up to you, my father likes them.

Diamond Martini

2.5oz. Vodka (I recommend Ardent Union), 1 dash Martini Dry Vermouth, Garnish: Lemon Twist

Batch up these ingredients together. Store them in the freezer until it's as cold as possible. Pour into a chilled martini glass when ready. Garnish with a lemon twist. 

This is the exact opposite of the last Martini. It's all booze, chilled down cold as possible and served with no dilution. It feels like booze. Dilution is a crucial component of every cocktail. Eliminating the water that naturally mixes with the drink creates an imbalance. Feel free to use a 100 proof vodka to really drill the extremes of this example. Or just stick a bottle of Everclear in the freezer. Some people genuinely do just like drinking cold vodka without dilution or mixer, but I find that is a fairly regional preference.

Dirty Martini

2.5oz. gin, 0.5oz. Dry Vermouth, 0.5oz. Spanish Olive Brine, Garnish: Bleu Cheese Stuffed Olive
Add these ingredients to a mixing glass. Stir until well chilled (about 30 seconds). Strain into a chilled cocktail coupe and garnish with a bleu cheese olive on a pick.

There is a lot of debate about when people started garnishing the martini with olives rather than a twist. According to a story on NPR, a Syrian bar owner in Paris wanted to show off the fruit of his homeland and started sticking them in drinks and it caught on. the added salt and vinegar which was used to store and preserve the fruit created an amazing depth to the otherwise fairly light flavor. I prefer bleu cheese olives personally but it's common to find olives stuffed with garlic, pimento, or other peppers to add some different spice character to the drink. Some people will also use olive juice in place of brine, or even run olives through a centrifuge to extract the essential oils (please make sure these are food safe before purchasing/ingesting).

Perfect

2oz. Tanqueray Gin, 0.5oz. Noilly Prat Dry, 0.5oz. Noilly Prat Sweet, Garnish: Lemon Twist

Add these ingredients to a mixing glass. Stir until well chilled (about 30 seconds). Strain into a chilled cocktail coupe and garnish with a twist of lemon.

This is a sort of step in between the Martini and the Martinez. The drink calls for sweet and dry vermouth. It injects a lot more fruit character into the drink. I don't like an overly complicated and botanical gin for this drink. Tanqueray is famous for having only 4 botanicals which make it less likely to have a clash with any of the ingredients in the vermouth you're using. Feel free to mix and match your ingredients for this one, and all of the other cocktails as well. 

This should have given you a full understanding of what the martini can be in every respect. No two people like their martini's the exact same way. Though obviously, not everyone has had a martini every way you can possibly make it. At least none who have survived. A martini is a very personal thing. Have a conversation with your guest. What spirit? What brand? If they want any vermouth, and how much? What garnish? Ordering a martini means you have to talk to your bartender, eventually they will learn your tastes and make it your way every time. Even then, it's still fun to try new ingredients and ratios to see how your tastes change over time. I would never make the martini I make for myself at home for a random guest at a bar. Who knows? Maybe one of you can make me a drink even better than how I make them for myself. Two people have done it for me so far and it made my life all the better. 

Mule in a Mill

This is my creation for Diageo World Class 2020. It's a riff on the cocktail I did for the Philadelphia Summer Cocktail Social. It's a simple riff on a mule where the lime juice is replaced by orange juice that has been tweaked to have the same acidity as lime. The peach flavors of Ketel One Botanicals pair amazingly with the dessert flavors of the amaretto. It's bright, refreshing and will fit palettes for all seasons.

1.5 oz. Ketel One Peach and Orange Blossom Botanicals
0.5 oz. Amaretto Di Saronno
1 oz. Acid Adjusted Orange Juice
1.5 oz. Fever Tree Ginger Beer

Add the Ketel One Botanicals, Amaretto, and Acid Adjusted Orange juice to a mixing tin. Add ice and shake lightly until chilled. Add the ginger beer into a highball glass with a large ice column. Strain the cocktail over the ginger beer. Garnish with a long ribbon of orange peel. Serve with a smile.  

To make Acid Adjusted Orange Juice:

Mix 1 liter of freshly squeezed and strained orange juice with 32 grams of citric acid and 20 grams of malic acid. Stir until mixed and uniform.

This cocktail is really about simplicity and precision. So many cocktails depend on ingredients that can be wildly inconsistent depending on when and where they are sourced. While local seasonal fruit can create amazing flavors, you never know what the acid content or sugar content is going to be exactly. I'm a carpenter. I like exact measurements. If one measure is off by as much as 1% it can make a table wobbly and unbalanced. Wild ornate cocktails have their place but without a stable, anchored base, they fall apart. Nature can be shaped to our will fairly easily. So that's what I did in this drink. The Ketel One Botanicals are a beautiful set of spirits that mix individual essences to turn out consistent crisp clean flavors. Again, building from parts to create a whole. Cheers.

Darcy's Donkey by Gaelic Storm
https://www.youtube.com/watch?v=C6N6W59nQh4

Natural Sage

My Third Award Winning Cocktail. I am properly proud of this drink. I took inspiration from my surroundings. I made a balanced drink which showcased the base. And I sold it like a champion. It's kind of a pain given the prep work required but the texture is so gorgeous. The inspiration was a nice brown butter sage sauce with truffle we'd use in the Italian restaurant I used to work in for our agnoletti. Old Forester Old Fashioned Face Off Philly Champion 2017. 

1 1/2 oz. Old Forester Classic 86 Proof

1/2 oz. Averna Amaro

1/4 oz. Brown Sugar Butter Syrup

2 dashes Dram Wild Mountain Sage Bitters

10 drops Bitter End Chesapeake Bay Bitters

Add all the ingredients to a mixing glass with ice. Stir until well chilled. Strain into a rocks glass with a large cube. Garnish with a sage leaf and a fresh lemon twist.

To make Brown Sugar Butter Syrup:

Add 1 stick of butter in a saucepan over medium heat. Stir until melted and lightly browned. Add 1 cup water with 2 cups of brown sugar and stir until all is dissolved and uniform. Strain into a wide mouth container and place in the refrigerator. After a few hours take out the syrup. Poke a hole through the solid puck that will have formed. Fine strain the syrup into a bottle of your choice. Store in the fridge.

The culinary inspiration of this cocktail turned it into something I am genuinely proud of. I would argue it is the current high point of my creativity as a bartender. I hope I can come back to this variety of creative drive.

"There are moments when all anxiety and stated toil are becalmed in the infinite leisure and repose of nature."
- Henry David Thoreau

Walking in Little Shoes

This was my entry for the Gentleman Jack Whiskey Sour Classic competition. I've been playing a lot with acid solutions, but they tend to fall a bit flat compared to fresh juice. They tend to lack some body and texture, and there are all kinds of flavors in juice besides just acids. We talk about balance in cocktails as a ratio of sugar to acid, and while that is crucial, it is also boring. 

2 oz. Gentleman Jack

1 oz. Acid-Adjusted Apple Juice

1 oz. Honey Syrup

2 dashes Bar Keep Apple Bitters

Add the fluid ingredients in a mixing tin, add ice and shake well for 6 seconds. Rinse the rim of a rocks glass with honey and rim with spicy cinnamon sugar. Add a large ice rock and strain the cocktail into the glass.

Spicy cinnamon sugar: 

Mix 16 parts sugar, 2 parts ground cinnamon, and 1 part cayenne pepper.

Acid-adjusted apple juice: 

To every 100 grams of apple juice, add 1 gram of citric acid and 4 grams of malic acid.

I loved my time down at the Jack Distillery. Kevin the Barrel Man was a hoot. The story of walking through the caves with a chicken on a string was absolutely hilarious. Bluffing his way into massive concerts is something that charmer could do without even trying. Amazing stories all around. Miss Mary Bobo's was a very eclectic, warm experience. The legacy of Jasper "Jack" Daniels lives on all the loyal workers of that entire town. 

"Basically, I'm for anything that gets you through the night - be it prayer, tranquilizers, or a bottle of Jack Daniels."

- Frank Sinatra

The Unbridled

This was the cocktail I submitted for the Woodford Reserve Manhattan Experience as my original cocktail. It was good enough to make it to the regional finals. Unfortunately, it didn't make it past that stage but my co-worker, Damian, was crowned the winner and will be going on to the next round. The presentation to the judges wasn't ideal on my part, but I believe that the cocktail stands.

1 1/2 oz. Woodford Reserve Double Oaked

3/4 oz. Amaro Ramazzotti 

3/4 oz. Campari

3/4 oz. Fresh Lemon Juice

7 drops Saline Solution

To make saline solution, simply mix 1 part salt to 8 parts water. Stir until dissolved.

Add all of your ingredients to a shaker tin. Add ice, cap, and shake. Double strain into a chilled cocktail glass and garnish with an expressed lemon twist and orange twist.

My cocktail, The Unbridled, is a tribute to the thoroughbreds and other horses that make up so much of the iconography of Kentucky. The name is borrowed from a government motto reflecting both the Kentucky Derby and Bourbon, "Unbridled Spirit". This is reflected in the drink by the sheer power the drink has initially. Then, thanks to the saline solution, the more intense bitter flavors calm down, and the more elegant flavors shine a bit more. Even the fastest and strongest horse can be elegant when calm and unburdened.

Milk Punch: Italian Flavor

So, this is my fourth attempt at making milk punch and my third success. For the record, this post is in no way an exact recipe with a glorious final product. It is a process I've been playing with and am still honing. That said, this was a pretty tasty drink. I first heard of the concept when I was in New York City for a bartending conference with the USBG, United States Bartender's Guild. I was actually truly fascinated by the process. It was captivating seeing clear liquid come out of that filter when it started with so many opaque. Let's start with the ingredients and tools you'll need:

Ingredients:

6 1/2 oz granulated sugar, 3 - 4 Lemons depending on size, 3 - 4 Limes, 2 Tsp Crushed Pepper, 1/2 tsp Cracked Black Pepper, 1 bag Rooibos Tea, 1 bag Mint Green Tea, 3 sprigs Rosemary, leaves of 3 sprigs of Sage, 1/16 oz. Thyme, 1/2 tsp dried Marjoram, 1/2 tsp dried oregano, 3 oz. Amaro del Capo, 9 oz. Gin, 20 oz. Milk

Tools:

Mixing bowl, muddler, measuring spoons, measuring cup, at least 2 large pots buckets or bowls, a chinois, enough cheese cloth to line the chinois 4 times over (I used 28 x 24 thread count), and lastly a means of bottling the final product

The start to any good punch, in my opinion, is an Oleo Saccharum. Peel two large lemons and two large limes and all your dry ingredients. For the tea bags tear them open and dump them in. The oils and the flavors from the herbs, leaves, and peels will be pulled out by the dried ingredients in a form of osmosis. Everyone has different feedback about how long this process takes. It, of course, depends on the recipe. Some people say that for a standard oleo is takes up to 72 hours to achieve full osmosis. This can be reduced with fancy cryo-vac machines, which I do not own. I only let this sit for 6 hours.

The next step does help infuse the flavor a little faster, though. Add 8 oz of boiling water to the bowl. This is how we make tea. Hot water infused much faster than cold, and much faster than osmosis between the flavors alone. the point is adding all this to the final product so we need to pull as much flavor out as we can without diluting too much. Let this steep, covered, until it settles down to about room temperature. Strain the whole contents of the bowl to a large pot. Rinse the bowl with some of the alcohol to collect any flavors or undissolved sugars. Add 4 oz of lemon juice and 4 oz. lime juice. Stir this around to make sure it's uniform. Next, comes the risky part. 

The milk. Start by heating it and bringing it to a near boil. If it starts to boil, take it off the heat immediately. Trust me it gets messy. Add the hot milk to the pot. The mixture should start to curdle. If it doesn't curdle well, add more citrus. Stir it around a little to let it all bind. You could put this in the fridge and then skim off the curds. I'm told using cheese cloth is not only faster but certainly more reliable at getting all the particulates out. Line the inside of the chinois with several layers of cheesecloth and clamp it to the rim. The more volume you can fit the better. Pour the punch through the strainer. Naturally, have a bowl or a bucket under the strainer to catch it.

The first part of the run will come out slightly cloudy as the curds fasten themselves into the cloth. Once it starts running clear, start cycling the liquid back into the strainer. the more you keep cycling it the cleaner the product will be. Yes, this process does take some time, several hours. I tend to cycle it back in once the flow slows to being drop by drop. Usually, it takes about 3 to 4 full runs. It takes ages the to get those last few drops out. One it's effectively done, take the cloth and lightly squeeze it over another bowl. If it comes out fairly clear, drink it, if you're getting a cloudy liquid out, you can still drink it but it might not taste great if you're getting curd. Next, I just funneled the good stuff into a bottle and stuck it in the fridge to chill. Serve with ice and drink up. You can also cut it with soda, sprite, or sparkling wine. I made my batch over a week ago and it tastes exactly the same. The shelf life is effectively infinite. 

The final product is a clear liquid with a slightly golden brown tint. It is a very herbaceous cocktail. The rosemary and black pepper pop as flavors and it leaves the mouth feeling dry. The alcohol is not too dominant. The dryness does not make it a drink you could drink for hours on end like some of my other punch batches. but it is tasty. The infinite shelf life granted by this process is ideal for a fancy drink you'd have once in a while. Stick a bottle in the fridge and have some every now and then.

“Drinking just to get drunk is like having sex just to get pregnant.”
- Robert Hess

My Bar Battle Station

So I thought I would share this. This is the bar I decided to build for my new home. I started with a desk and built a simple tiered shelving system. That very quickly filled up. I needed to expand so I got a metal wire shelving system. It took a little longer but that did start to fill up. It also lacked a workstation. So I expanded.

I started with this, the Whitmor 6070-5264 Supreme 5-Tier Shelving Unit. Naturally I got it in black. I'm a bartender, it's our color. This did work well for most bottles, but some bottles with small bases might wobble or topple. Shelf liners are recommended. I opted not to use the recommended liners, like this. I opted for simple mesh plastic sheets. I bought mine online, but you can find these kinds of things at your average craft store. They're used in needlepoint. I like them because they clean very easy, are semi-flexible and allow for easy adjustment and good traction. They are also typically a bit more affordable than your branded custom shelving liners, sometimes up to ten times less expensive. This was my start.

I expanded, and it's very easy to do that with this kind of shelving. I got a second 5-Shelf Shelving Unit. This time, I found cheaper one of these. Amazon started their own brand, and it was naturally less expensive. I now had two great shelves, I decided to add a workstation shelving system, a bridge in between the two racks. I thought I'd made the station a little wider. I opted for this. I got two to make it a little more stable and add a space for tools. I am not a big wine buff but I did splurge and get a rack designed for bottles.

Here in lies a problem. Despite having all the same listed dimensions, different brands to have slightly different dimensions. It's no more than a centimeter or two at most but that really does create a big problem when trying to line up the posts with the shelves. I had to put some of the deeper shelves in the middle and the thinner ones on the top and bottom. The system actually bows out slightly in the middle. It does remain stable, though. I'd certainly recommend getting two shelves of the same brand to avoid some of this headache.

Budget wise, the 5-shelf units cost about $80. The three long bridging racks cost $15 each. So, excluding shipping, the whole bar costs a little over $200 to build. Liquor and tools are up to you.

I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me.
- Hunter S. Thompson

Pope's Hangover

This was a cocktail I was playing with during the Pope's visit to Philadelphia. Every week at my restaurant we feature a different city in Italy. We do regional dishes and wines and even a cocktail designed to pair well with the menu or that uses some regional ingredients or flavors. I was told that for our week in the Roman ghetto I would need to use a cocktail with Cynar. Why Cynar, I'm not entirely sure, but it's good to have a guide. Here's what I came up with. 

1.5 oz. Brandy

.5 oz. Cynar

.75 oz. Earl Grey Tea Syrup

.75 oz. Orange Juice

.5 oz. Egg White

Peychauds bitters

Add all the ingredients except the bitters to a mixing tin without ice. Dry shake until the ingredients are well emulsified. Open the shaker, add ice, and shake until well chilled. Strain into a chilled cocktail glass. Garnish with an orange wedge and a dash of Peychauds. 

Now, I don't personally like Cynar, but I find that amaro-style liqueurs work very well with tea. Perhaps it's the natural digestif qualities of both. I decided to continue this with brandy, a typical after dinner drink. I know lemon is more traditional with teas and toddies, but I was drinking during brunch time and found that the orange was more mellow and better maintained the balance of the drink. I called this drink the Pope's Hangover because everyone was beaten down by the Holy Pontiff coming to town. There was a crazy rush of tourists, but not enough money to keep people jazzed up. This drink was for that morning after.

"Men are like wine - some turn to vinegar, but the best improve with age."
- Pope John XXIII