Posts Tagged ‘Bushmills’

Drinking In A Depressed Economy

Tuesday, February 10th, 2009

Despite the worldwide economic crisis, the whiskey industry continues to see growth. While people are spending less at bars, liquor stores are feeling flush. Unfortunately for the consumer, this means that prices are going up as supply comes down. So, you ask, how am I to expand my whiskey experience without going broke? Well, that is the subject of my latest blog, the best values in whisk(e)y.

Face it, if you are on a budget, you are not going to go out and buy a 25 year old Macallan. However, that does not mean that you have to subsist on Rebel Yell and Bell’s Scottish whisky. You can get some bang for your buck.

Of all the types of whisk(e)y, bourbon is going to give you the best value. If you live in Kentucky, or a state with low interstate and alcohol tariffs, then this is doubly true for you. Finding a decent bourbon for under $25 should not be difficult, regardless of where you live. To my mind, the standard issue Buffalo Trace or the yellow label Four Roses bourbon is the best you can get at this price point. For a few dollars more, you can upgrade to the Four Roses Small Batch or Elmer T. Lee.

If you can handle it, rye whiskey is also a great value. Russell’s Reserve 6yo is quite affordable, but my recommendation is the Rittenhouse Bottled in Bond 100 proof. Russell’s Reserve is still a little harsh for my taste.

You will not see us write about Canadian whisky very often, but one of the best deals in whisk(e)y is Forty Creek Barrel Select. In my experience, you typically need to spend a lot of money to get a Canadian whisky suitable for anything other than a cocktail. Forty Creek is the first affordable (around $25) Canadian whisky that has a great taste and a full bodied profile that stands up to other whiskeys (stay tuned to Whisk(e)y Apostle for a formal review of 40 Creek).

For other whiskeys, we are going to have to go up a bit to get a decent dram, but you still don’t have to break the bank.

If you are looking for a deal with Irish whiskey, I will once again suggest Redbreast. Redbreast is one of a handful of pure pot stilled whiskeys from Ireland. You will never find another whiskey this complex at this price (around $45). The nose and palate are both filled with sweetness and botanicals. If you don’t have a bottle of this on your shelf, shame on you. You can also pick up some Irish blends (Black Bush is my favorite). Stock standard Jameson or Bushmill’s are also great values, but will likely not take you on the sensuous journey that you should expect from your dram.

When it comes to Scottish whisky, most distilleries offer a 10yo or 12yo option for a reasonable price. Chance are, if you like a more expensive version, you will like the economy version. Just don’t expect the same nuance. You can also get a deal on older whiskies by purchasing independent bottlings. However, unless you can taste before you buy or can find a review you trust, you can really get burned on independent bottles that do not retain any of the characteristics of the distillery from which they originated.

Blended Scotches are always an option, but most good blends cost as much as single malts. Johnnie Walker and Black Bottle are trusted brands. If you are going to go with Johnnie Walker, you should be able to find the Green label for less that $50, the Black for less than $40, and the Red for less than $30.

If you want to get the most of your whisk(e)y selections, find some friends who are also into whiskey and coordinate your purchases. Then get together and have a tasting. After all, what use is a good dram if you can’t share?

*Prices are estimated. Actual prices in your area could vary greatly.*

The Wind That Shakes The Barley

Monday, February 2nd, 2009

A short time ago, I was introducing my friend Chris to the ways of whiskey when he asked me a question I never heard. Chris, an avid beer drinker, asked if the barley used in whiskey making was the same as that used to brew beer. I told him that to my knowledge, the strains of barley used for whiskey were very different, but I would do some research.

Chris did not know it, but he was ahead of the curve. Recently, several distilleries have introduced beer malts into the traditional whiskey mix while others have taken to making whiskey directly from commercially available beer (or from commercial breweries). There are several things driving this decision. There is currently a boom in the whiskey market and boom leads to innovation. Distillers all over the world are trying to find ways to distinguish their product from everything else out there. A few years ago, wine finishes were all the rage. This led to some wonderful experiments that paid off (Glenfiddich 21 aged in rum casks) and some that did not (Glenmorangie Burgundy Finish). This also opened up the market for all the French Oak varieties (Glenlivet, The Macallan, etc.) that I so love.

For a handful of micro (or craft) distilleries this innovation is completely economical. The distilleries are so small that they lack the capability to produce the beer necessary to make whiskey.

So, you may ask, what do these whiskeys taste like? Well, like anything, there are some hits and some misses. Bushmills 1608 (made with crystal malt) gets good reviews and I can personally attest to the quality of Glenmorangie’s The Signet. The Signet is partially made from chocolate malt and offers a very complex and wonderful experience that goes very well with dark chocolate or a good cigar. Charbay makes an American whiskey with pilsner beer. Unfortunately, at $325 a bottle, I doubt that I will get to try the results and further doubt that it would be worth the absurd cost (it’s three years old and aged in stainless steel!). Stranahan’s Colorado Whiskey has a local brewery make their beer, but I’m not sure what kind of malt is used. The results, I can say, are uninspiring. This is one of the blandest whiskeys I’ve tasted. Since I tasted Stranahan’s at a large tasting event, in between some bourbon heavy hitters, I would be willing to give it another shot (so to speak).

So, there you have it, the results of my malt research. The beer malt trend is so big that it made Malt Advocate‘s ‘What’s in Store For 2009′ list. So far, the results are somewhat expensive (except for Stranahan’s) so your best bet is to find them at a tasting event, but I hope you get to try them. Experiments can be pretty tastey. Thanks for the inspiration Chris.

-Matt