Richard’s Blog

On This Date 10 Years Ago . . .

/ / Gary's Blog, Matt's Blog, Richard's Blog

On Saturday, January 24th 2009, Whisk(e)y Apostle began with our first post. Ten years ago. Wow.

Time can be a funny thing. On the one hand, ten years seems like a LONG time ago (the days before everyone had ‘smartphones’ as we know them today; Android’s first phone had only been out a few months, and if you wanted an iPhone – you had better be on AT&T). On the other hand, not so much (Jack Daniel’s was $19.99 for a 750 mL – same as today). A lot has changed in those ten years. I have a hard enough time remembering what I had for lunch 3 days ago, let alone what I was doing ten years ago. A scan of the headlines quickly brought me back.

Within the couple weeks surrounding our launch, some of the news of the day (here in the US at least) included:

  • The “Miracle on the Hudson” (US Airways Flight 1549), which happened 9 days earlier.
  • Barack Obama’s first inauguration as President of the United States, which was the Tuesday prior to our first post.
  • The United States was still in the throes of the Great Recession of 2008. The $787 billion stimulus package hadn’t yet been passed, and the Dow hadn’t yet his it’s recession low (which would happen in March 2009).
  • Illinois Gov. Rod Blagojevich was in the midst of his impeachment trial.

While not ‘front page headlines’ in the mainstream media, some big news was taking place in American whiskey. That same month, Constellation Brands sold Barton (along with 40 other brands) to Sazerac, effectively exiting the American whiskey market (well, at least until 2016 when they purchased High West, and shortly after a minority stake in Bardstown Bourbon Co). In April 2009, Pernod Ricard sold Wild Turkey to Gruppo Campari (and just a couple years later, would invest in doubling their production capacity).

The ‘bourbon boom’ as we know it today hadn’t really gotten into gear. And I’d venture a guess that many of our readers weren’t yet “really into whiskey” yet (by my own admission – I wasn’t!)

We’ve shared how we each ‘found whiskey’ before, but that’s just the beginning of the journey.  After more than 650 collective whisk(e)y reviews, and hundreds of other posts, I thought it would be fun to check in with each of the apostles on their thoughts of what Whisk(e)y Apostle and the last ten years have meant to them.

Matt

Ten years seems like an eternity ago and yet seems too short a time. The way I remember it, Richard and I started planning for the site sitting on a picnic table in Bloomington, IL while I was in graduate school, so the idea is closer to 15 or 16 years old. We had to go to a local park to find a cigar friendly environment. So we smoked, drank whisky, and philosophized as we laid the ground work for what eventually became Whisk(e)y Apostle. We even coined the term Whisk(e)y Apostle and came up with our slogan at that cracked and faded table along the edge of the Constitution Trail. It would be several years before we circled back to the idea. If I could offer advice to anyone, it would be to not try to launch a time-consuming enterprise while in graduate school or while planning a wedding, and definitely not while doing both. I’d be lying if I said the site became everything we envisioned on that picnic table way back when, but I can’t say I’m disappointed.

Ten years is no small feat and, thanks to Gary, it’s got legs beyond Richard and I. I’m grateful to Richard for taking the reins when I had to step away due to some personal difficulties. I always intended to come back (in more than the ghostly role I play these days), but there was a I time when I spent 6-10 hours a week reading blogs, whiskey enthusiast publications, and press briefings, and another 4-8 hours tasting, writing, and attending events. I just don’t have that kind of time these days. If I’m honest, I don’t have the interest either. When we started this, Richard and I had a Pokemon approach (gotta try ‘em all). I’ve found what I like and I’m comfortable in that. I’ll try pretty much anything, but I don’t have that desire to try everything anymore. I’ll still talk/argue/pontificate about whisk(e)y with anyone who cares to listen, but I don’t search it out (the Georgia Bourbon Society and our yearly trips to Bardstown, KY pretty much fill my needs there). If you’re a long-time reader (thanks to both of you), you’ll be happy to know I still hate marketing double-speak, liars (but I like a good story), and most Canadian Whisky. I’ve softened my stance on cocktails, peat, and ice in whisky. I still love the ritual of whiskey and sharing it with friends, both old and new. Thanks for the ride.

Richard

10 years come and gone. I wasn’t a father ten years ago. I had just brought home the puppy I would name Aberlour and now she sits looking at me write with a gray face and the calm tolerance of a senior dog. Youth, family members gone, energy….it’s easy to measure time in things lost. But as I look back on those ten years and what Whisk(e)y Apostle* meant to me I keep thinking about what I gained.

As Gary pointed out, I gained many great friendships with other whiskey enthusiasts from around the world. I’ve gone from sharing drams at the Quaich Bar in Scotland to drinking freshly thieved snorts of bourbon straight from the barrel offered to me by names like Jim Rutledge and Eddie Russell. This site has brought me people, opportunities, and experiences that I never would have imagined when Matt and I were sitting on that damn splinter ridden picnic table so many years ago. I drink better now, no doubt. I smoke much better too (I can’t believe we ever smoked those infused cigars). In general, I think my life is much richer and more fulfilling in many ways because of the water of life and the site we dedicated to it.

I’ve definitely found my groove when it comes to whiskey. I know my sandbox and where I like to play. That doesn’t mean that it still doesn’t excite me. All you need to do is happen upon me talking to some poor soul who only wanted to ask a couple of questions and you will see by the dissertation I’m delivering that I am actively still “proselytizing the way of malt.” But life changes and we change. With a career, two daughters, and many commitments it became increasingly difficult to give Whisk(e)y Apostle the time it deserved. I can’t fully express my gratitude to Matt for convincing me to start this journey and to Gary for keeping the dream alive. The site has brought so many wonderful experiences and people into my life. I couldn’t imagine the last ten years without it.

And the drams were pretty damn good too!

* We never really addressed this here but the damn parentheses were Matt’s idea. In the early days we were sending all our thoughts back and forth for post, etc. He kept telling me to use the parentheses because that’s “part of our brand”. It seemed a little silly then and it does now too but ten years in there is no going back.

Gary

As the whole of my whiskey journey has really been in the last 10 years, I think what stands out to me are how many friends I’ve made thanks to the water of life.  I’ve mentioned before how much this blog meant to my personal whiskey journey, which I know can sound like some made-up cornball story despite being 100% true.  In June of 2012, I emailed Richard to ask about this ‘Georgia Bourbon Society’ he had mentioned in a post the year prior (having recently started attending Metro Atlanta Scotch Club gatherings, and looking to expand my horizons).  The next month I attended my first official meeting of the ‘Georgia Bourbon Society’ (GBS), and after enduring a hazing involving a goat and some truly nasty dusty bourbon, I was welcomed into the group (or at least not immediately told to leave and forget the address).  I can link back dozens of friendships back to that single point, with folks from around the world.  I can’t count how many amazing evenings I’ve shared with them, trying new (and old) whiskies, learning more about the spirit we all share a love of, and being reminded that at the end of the day – a good fart joke is just as funny in your 30s and 40s as it was when you were 7.

Beyond the friendships and camaraderie I’ve enjoyed through whiskey, some other highlights for me also revolve around this blog.  I was super excited in late summer 2014 when Richard asked if I was interested in taking a stab at doing some whiskey reviews.  And I was honored when last year he asked if I’d be interested in taking on the managing editor responsibilities here at Whisk(e)y Apostle.  I learned it’s more work than I originally thought, but is absolutely a labor of love.

Thanks for still reading (if you’ve got this far), and indulging us in our short trip down memory lane.  Looking forward to continuing to bring you whiskey reviews, ponderings, and other nonsense!

Cheers!
Gary (and Matt & Richard)

On This Date 10 Years Ago . . . Read More »

Stocking the Whiskey Bar . . . in 2019

/ / Bourbon, Cocktails, Gary's Blog, Irish Whiskey, Other Spirits, Other Whisk(e)ys, Richard's Blog, Rye Whiskey, Scottish Whisky

Richard wrote a great piece on this topic back in 2011, but as there have been a lot of changes in the whiskey/whisky landscape since then – I thought it was time to provide an update.  Much of this is shamelessly borrowed from that piece as I thought Richard nailed the approach; just wanted this to be helpful on it’s own if you hadn’t read the original (or don’t want to as it brings tears to recall what was available at what price just 8 yrs back!).

So more friends and family seem to be either asking for whiskey when they visit, or at least more are aware of it.  If you’re the type of person who really only keeps one bottle around, and folks will like that or have water, this article probably won’t interest you.  Note we’re not judging on this – everyone is different (although – you may have noticed this is a whiskey blog, so let’s assume you’ve got a bottle or two of whiskey at home and are looking to take it to the next level).

One clarification – we’re talking about stocking a whiskey bar – NOT a whiskey collection (which is completely different).

“How many bottles should I plan on getting for a base stock in my home whiskey bar?”

It depends. If you’re just looking for bourbon or scotch then probably three well chosen bottles will get you started. If you want a nice cross section of multiple styles then I would say five to eight. It really is up to you. However, I will caution you that once you get north of 10 bottles and start heading towards 20 you starting getting into collection territory. Again, there’s nothing wrong with that but it’s a slippery slope. 😉

“How much should I plan to spend?”

Not as little as you could have spent 10 to 20 years ago, but I suppose that can be said about most things.  But you can set a budget and not break the bank.  Or, you can go top shelf across the board and spend what used to buy a quality used car.  I’ll try to give you a few examples at various prices for each category. That way you can decide how much you want to spend based on personal preference and financial situation. Please note that the prices listed are for a standard U.S. 750ml bottle.

“Where do I begin?”

With scotch and bourbon a good framework would be to get a mixer, a classic, and a gem.

Mixer:  What I’m really referring to here is a table whiskey (not “bottom shelf” stuff you mix because that’s the only way you enjoy it). You should use the same rule of thumb for mixed drinks and cocktails as you do for cooking with wine. That means that even your table whiskey should be something you wouldn’t mind drinking by itself. There are plenty of inexpensive and tasty whiskeys out there so you shouldn’t have to buy rot gut just to use as a mixer. Here are some examples.

Scotch – Johnnie Walker Black (& Double Black), Chivas Regal 12 Year Old, Glenlivet 12 Year Old, Glenfiddich 12 Year Old, and Glenmorangie Original can all be found in the mid to upper $30s.

Bourbon – Wild Turkey 101, Buffalo Trace, Maker’s Mark, Elijah Craig Small Batch (review is of 12 yr, but pretty similar) and Old Grand Dad Bottled In Bond can all be found for $20-$25.

Classic: This should be something that typifies the category. That “used to be $1,000 a bottle but is now pushing $3,000 a bottle” of Macallan 30 Year Old may taste like heaven but when I say classic I’m thinking of a reasonably priced bottle that is pleasant and displays many of the standard characteristics of scotch or bourbon.  Again, here are a few examples in two different price buckets.

Scotch for $50 or less – Highland Park 12 Year Old ($47), Compass Box Great King Street Blends ($45-50; the Artist’s, Glasgow, or any single/marrying cask will be solid), Bowmore 12 Year Old ($47), and Balvenie 12 Yr Double Wood ($50)

Scotch for $50 to $60 – Talisker 10 Year Old ($55), Glendronach 12 Year Old ($60), and Macallan 12 Year Old ($55)

Bourbon in the low-to-mid $30s – Knob Creek ($30), Old Grand Dad 114 ($31), and Four Roses Single Barrel ($35)

Bourbon up to $50 – Knob Creek Single Barrel 120 proof ($46), Wild Turkey Rare Breed ($50), and Baker’s ($50)

Gem:  This is where you can stay reserved, or get really crazy.  Up until now you’ve probably dropped between $130 to $175 on four bottles of whiskey (2 bourbon, 2 scotch). The notion behind these bottles is to have something exceptional. Think of it as a special whiskey or two. You can lay these on your snobby or aficionado friends to get the approving nod or you can use them to show someone how something really good tastes. Alternatively, you can think of these bottles as a little more aggressive or obscure in taste. If Glenfiddich is your middle of the road then maybe one of these bottles can be a super peaty Laphroaig. You can drop $70 on one of these or several hundred. It’s up to you. Below are a few suggestions but let your interests guide your decisions.

Scotch – Laphroaig Cask Strength ($70), Lagavulin 16 Year Old ($95), Glenlivet 18 Year Old ($100), Glenfiddich 18 Year Old ($110), Compass Box Spice Tree Extravaganza ($130)*, Compass Box Flaming Heart ($130)*, Highland Park 18 Year Old ($130), Balvenie 21 Year Old Port Wood ($220), Dewar’s Signature ($220), and Macallan 18 Year Old ($230)

* These are limited editions which I’ve intentionally avoided to this point, but unlike with bourbon – these tend to be available longer on the shelves.  I was picking up the 2012 release of Flaming Heart in 2015 (when the next one came around), and for the money – these are exceptional bottles when you see one.

Bourbon – Wild Turkey Kentucky Spirit ($60), Elijah Craig Barrel Proof ($60), Blanton’s ($65)**, Rock Hill Farms ($65)**, Booker’s ($75), and Four Roses Single Barrel Selections (non-OBSV recipes, can run $65 – $80)

** These used to be widely available, and I know – the point of this refresh was because Richard’s post initially included things like George T. Stagg when you could get one for $75 at the store! So I’m asterisking them to acknowledge that, but they’re not in the same ‘never see in the store’ breadth as BTAC or Pappy.

Now you may have noticed that I’ve listed both blends and single malts for scotch under each category. This is intentional. Both are very tasty and should be considered equally. I really think that you should consider getting at least one blend and at least one single malt. One is not inferior to the other regardless of what you hear from scotch snobs.

Others
Scotch and bourbon are great but there’s a wider and ever expanding world of whiskey out there waiting to be sampled. Personally, I would recommend a good rye that you can drink and mix as a staple. Rittenhouse Bottled-In-Bond ($23) or Bulleit Rye ($25) are great examples. If you’ve only ever used bourbon in your cocktails then get ready for a treat. A good rye cocktail is hard to beat.

I also think you should have a bottle of something a little different. It will allow you and your guests to expand your whiskey horizons and give you something interesting to compare and contrast. A nice bottle of Hibiki Japanese Harmony ($70), Redbreast 12 Year Old Irish Pot Still Whiskey ($70), or Amrut Fusion Indian Whisky ($80) would all be nice additions.

“What about other spirits to have on hand?”

Believe it or not, I don’t only drink whiskey. I often enjoy other fine brown spirits. Around the holidays I especially enjoy a nice brandy after a big meal. Pierre Ferrand Ambre Cognac ($46), Germain-Robin Shareholder’s Reserve ($65), or Kelt XO Cognac ($180) are all nice examples.

If a nice aged rum is more your speed then maybe a bottle of Cruzan Single Barrel ($30), Appleton Estate Extra 12 Year Old Rum ($32), or Bacardi Reserva Limitada Rum Anejo ($100) would give you something nice to sip with guests (and unlike the whiskey, the prices haven’t gone crazy in the last 8 years!).

“Is there anything else I need?”

It’s probably a good idea to have a few other basic ingredients on hand for cocktails. Below is a suggested list but you can add or subtract as you see fit. Remember, this list is focused on whiskey cocktails. If you’re doing a White Russian or a Sex on the Beach then that’s something entirely different.

  • Simple Syrup (make your own)
  • Sodas (Coca-cola, diet cola, ginger ale, club soda, tonic water, etc.)
  • Bitters (Angostura, Peychaud’s, etc.)
  • Fruit – Juice and whole fruit (Lemons, oranges, maraschino cherries, etc.)
  • Vermouth – Sweet and Dry
  • Liqueurs

I would recommend that you actually look at the kind of cocktails you plan to make and back into a list of additional ingredients instead of blinding buying stuff that the guy on the internet said you had to have. Having a huge selection of cocktail accouterments looks cool but if you never use it then it’s a waste.

Of course, glasses are a must (although whether dedicated glassware is in order is entirely up to you).  We share a run down on basic glassware here (and if you’re only stocking one – I’d go with your basic rocks glasses).

“Wait a minute. What about vodka and tequila?”

Like your mom said about little Scotty Powell down the street…”You don’t need friends like that.” In all seriousness, we were talking about stocking a nice selection of whiskeys. I could go on and on with my belligerent opinions of the vodka and tequila culture that’s exploded in the last 15 to 20 years but that’s not the point of this article. Look, if you need to have vodka and tequila, and a good host probably should, then you don’t need to fret over the bottles as much as you might think. Probably about 99% of vodka and tequila consumption in the U.S. occurs with some type of mixer. As long as you’re not buying the stuff off the bottom shelf in the plastic jugs you’ll probably be okay with the majority of brands when making a vodka tonic, vodka and cranberry, or margarita. Personally, I buy Kirkland Signature brand vodka and anejo tequila at Costco. Both are very good quality and ridiculously well priced. If you’re worried that your snobby friends will scoff because you have Costco brand or Stolichnaya vodka instead of Grey Goose or Ciroc then pick up a nice decanter to keep it in. It will class up your bar a little and then if they ask what it is you can tell them whatever the hell you want.;)

If you’re in a quandary the next time you go to the liquor store to stock up then I hope this helps. As always, these are merely my opinions on the subject. Let your taste and wallet be your guide. If you have any questions or need additional suggestions please send me an email. Enjoy the holidays and share some good whiskey with good company.

Drink wisely my friends,

Richard
(updated by Gary)

Stocking the Whiskey Bar . . . in 2019 Read More »

Advent Day 18: Dalmore 12 Year

/ / Highland, Review, Richard's Blog, Scottish Whisky /

18 days in and we head back to the sherry side…

The Dalmore Highland Single Malt Scotch Whisky Aged 12 Years
40% ABV
$60
Website

What the Distillery Says
The Dalmore 12 year old, with its intricate aromas and flavours, is recognised as a whisky with character far beyond its age. This was Andrew Mackenzie’s original masterpiece and stood apart from the norm of the day. At a time when it was standard practise to mature whisky for no more than 6 years, Andrew Mackenzie demonstrated his pioneering character by doubling the maturation period. His boldness truly paid off, The Dalmore 12 year old still stands apart as an exceptional whisky today, as it did then.

Matured for an initial nine years in American white oak ex-bourbon casks, the spirit is then divided for its final flourish. One half remains in the bourbon barrels, while the other is transferred to exclusive 30 year old Gonzalez Byass Matusalem oloroso sherry butts before they are reunited to create this phenomenal whisky.

What Richard Says
Nose: Big sherry nose on this one with a malty and cocoa powder backing.
Palate: Syrupy orange sweetness playing with a….”dampness” is the only word that comes to mind. A bit of a one trick pony.
Finish: Coffee and dark chocolate…mochaccino maybe? Draw the finish out and it turns bitter.
Comments: Dalmore is one of those “remember when” scotches. As in “remember 20 years ago what it tasted like?” Back when I first started to drink scotch, just about everything Dalmore produced was pretty stellar. This current 12 year old is a pale shadow of what they used to make. Now there really isn’t anything special going on in this malt. And on top of the quality decline, there is a huge jump in price since Dalmore redid their line about 8 years ago. They see themselves as a top tier luxury malt now. Of course, that also includes the requisite luxury pricing. $60+ a bottle? Nah.
Rating: Average

Advent Day 18: Dalmore 12 Year Read More »

Advent Day 16: Kavalan

/ / Other Whisk(e)ys, Review, Richard's Blog /

Day 16 of the Whisky Advent Calendar comes all the way from Taiwan…

Kavalan Single Malt Whisky
40% ABV
$75
Website

What the Distillery Says
Kavalan Classic Single Malt Whisky exemplifies the sheer quality of whisky currently coming out of Taiwan. The skills of Master Blender Ian Chang work with the humid Taiwanese climate to create whisky that is diverse and complex. Fresh and clean, the spirit is rich with silky smoothness and hints of tropical fruits, mango in particular.

Nose: Clean, elegant, floral (pleasant & refreshing fragrance of the butterfly orchid), fruity and seductive. With hints of honey, tropical fruits (mango in particular), pear drop, vanilla, coconuts and suggestions of chocolate.

Palate: A hint of sweet mango juice with that spicy complexity and gentle warmth on a medium, oily and citrus finish.

Tasting: Kavalan classic is the perfect partner for seafood. We suggest sometimes you can dilute Kavalan classic with water, the perfect racio is “Kavalan Classic 1: Water 5”, and add ice to cool.

What Richard Says
Nose: Poached pear and green apple sweetness with a mild malty backbone.
Palate: Delicate and floral with notes of under ripe apples, expressed citrus peel, and digestive biscuits.
Finish: Lingering wet wood and vanilla extract.
Comments: I’ve only been fortunate enough to try Kavalan a few times and this is my first experience with their signature malt. It is a lovely, clean, well crafted malt that sits a bit middle of the road. It won’t offend any camp of whisky enthusiast but it won’t set them on fire either. One for the Glenmorangie fans out there.
Rating: Stand Out

Advent Day 16: Kavalan Read More »