Category: Whisky 101

by Ray Pearson

The angels over Scotland must be in a dither waiting for the heavenly bounty of the country to be unleashed in Las Vegas. On March 18 and 19, 2011, whiskey companies from around the world, will offer some of their rarest, oldest, most coveted, and newest expressions at the Universal Whisky Experience at Encore at Wynn.The event is the brainchild of Mahesh Patel. Patel is a successful entrepreneur from the Atlanta area, whose passion in life is whiskey, specifically Scotch. He has leveraged his relationships with a galaxy of whiskey superstars and industry leaders to offer the world’s first luxury whisky enjoyment experience, the “N^th 2011 Show”.

The $525 ticket price provides an extraordinary assortment of sensory opportunities. In addition to whisky tasting, educational opportunities such as seminars and Master Classes will be available to interested guests. Gastronomic highlights of the event include butler-passed hors d’oeuvres, and a gourmet dinner reception.

If that wasn’t an impressive enough list of activities for whisky snobs seeking true whisky bliss, the Super Pour surely seals the deal. Each show ticket includes the guest’s choice of one pour from a selection of ultra-premium whiskies, each valued at $300+ per pour. To date, the Super Pour list includes 16 rare Scotches, some 40 and 50 years old. Professor Adam Carmer (UNLV), will hold the inaugural forum of his new Spirits Tasting Method, designed to improve guests’ ability to recognize the nuances of flavor, aroma, bouquet, and barrel influence.

Keeping those Scottish angels in mind, some of the whiskies to be experienced, either in the Master Classes or the Super Pour, derive their exotic names from celestial happenings. Richard Paterson, Master Blender for The Dalmore, for instance, will present the 40 year old Astrum,  which is Latin for constellation, and the 45 year old Aurora, named for the Northern Lights. Ian Millar, Global Ambassador for Glenfiddich, will present Snow Phoenix, a non-chill filtered malt created from casks rescued from a warehouse cave-in during the 2010 four-foot snows in Speyside. George Grant, sixth generation of the owners of Glenfarclas, will take guests on a tour entitled “Glenfarclas Forties”, presenting four different whiskies, each forty years old.

Patricia Richards, Master Mixologist at Wynn-Las Vegas, is designing cutting-edge drinks especially for this event, putting a new twist on whisky cocktails. Patricia is known for her creative and mouthwatering concoctions, along with a slew of awards from food, beverage, hospitality, and travel magazines.

Glencairn cut crystal tasting glasses will be included as part of the full ticket package, along with cigar samples, so guests will be able to remember their visit for a long time to come.

Finally, two Las Vegas–based charities will benefit from the hedonistic pleasure of event attendees as a portion of each ticket price will be contributed to The Autism Academy of Cumorah, and the Hospitality School at UNLV. The angels should be pleased.

For more information and tickets, visit:

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About Ray

Ray is a nationally recognized single malt Scotch expert. He recently retired after 16 years within the spirits industry, including four as Glenfiddich U.S. Ambassador. Ray currently presents educational whisky seminars and tastings for corporate events, destination management companies, and national whisky shows. He is a photographer and member of the International Food, Wine & Travel Writers Association.

by Ray Pearson

Whether you call it moonshine, white lightnin’, mountain dew, corn likker, or any of a number of other gritty names; white spirits are as American as Apple Pie and are the stuff of legend. Now, they are becoming more popular than ever in mainstream liquor stores. I discovered well over a dozen brands, distilled in seven states on a recent trip down the whiskey aisle at a large wine & liquor store in Southern California.

The lore surrounding this most American of spirits is certainly as diverse as the aromas and tastes of the stuff itself.  Stereotypical of stories about this once heavily bootlegged spirit give life to ’shine’s brightest star, Junior Johnson. Junior honed his driving skills running illicit booze to customers, always outwitting and outrunning local sheriffs and the Feds. He’s credited with inventing the “bootleg turn”, reversing direction by zipping his fast-moving car 180-degrees, leaving his pursuers to their time consuming U-turns. Junior gave up his successful “delivery” business in 1955 and began a new career as a driver on the fledgling NASCAR circuit, winning races from the start and bringing much attention to the new sport.

The word “moonshine” is commonly believed to have been derived from Appalachian home distillers who often engaged in the illegal distillation and distribution of whiskey, clandestinely made by the light of the moon.  The term is, in fact, a catch all for untaxed liquor. Liquor was first taxed in the US in 1862 as a means for paying for the Civil War. Needless to say, Southern distillers were not interested in paying this tax likening it to the British tax on tea. Over the years following through to prohibition, the act of avoiding taxes on home made liquor became a kind of sport in the south.

While the Dukes of Hazzard may have been cancelled nearly thirty years ago, moonshin’ continues in parts of the US and due to the poor economy, is becoming more popular. A recent BBC report says as many as a million Americans could be breaking the law by making moonshine while Time Magazine stated that moonshin’ denied the US Treasury of over seven billion dollars in liquor taxes over the past decade. Ironically, today it’s not the loss of revenue, but the health threat of the liquid that has taken center stage. The impurities and toxins, especially lead, usually found in home-made moonshine can be fatal.  

Today’s legal white spirits are promoted using many of the same words as their much older kin from across the pond, including “artisan,” “hand-crafted,” and being a product of the  “distiller’s art.” White spirits are grain distillates made from combinations of two or three grains, or one single grain. The most popular of these are corn, rye, barley, wheat, and oats.

In no particular order, here are some of the white spirits I came across:

High West Silver Whiskey, made with western oats in Park City, Utah (imagine a whiskey distillery in Utah).

Wasmund’s Single Malt Spirit and Wasmund’s Rye Spirit, by Copper Fox Distillery, Sperryville, VA. The Single Malt Spirit is from 100% malted barley, locally grown in Virginia. It’s bottled at barrel strength, about 62% ABV, or 134 proof. The Rye Spirit is a marriage of 2/3 Virginia rye and 1/3 Thoroughbred barley, developed exclusively for Copper Fox Distillery.

Death’s Door Whisky, Death’s Door Distillery, Door County, WI, and bottled at 40% ABV, or 80 proof. The elegantly simple double D logo on the clear bottle containing a clear spirit is a preview of what the liquid’s aroma and taste has in store – simple and unadorned. The aroma is fresh, and what one would expect from a new spirit. The taste is sweet and dry and the finish is short-lived. Several people have told me that adding a drop or two of simple syrup and a mint sprig compliment the spirit.

Junior Johnson’s Midnight Moon – Carolina Moonshine, produced by Piedmont Distillers, Inc., Madison, NC is the eponymous expression of our bootlegging, U-turn inventing, NASCAR champion. Tasting notes, beyond “small batch” and “triple distilled” are hard to come by. Apparently Piedmont Distillers thinks we will be content with a label showing Junior and his 1940 Ford! Bottled at 50% ABV, or 100 proof.

Georgia Moon Corn Whiskey, Heaven Hill Distillery, Bardstown, KY. Heaven Hill produces some very fine whiskies, and this is not one of them. Admittedly (by Heaven Hill) this is a novelty product, to fulfill some of the public’s image of what rot-gut moonshine is like. It’s claim to fame (notoriety?) is the packaging – a Mason jar with screw cap!

And, so it goes, with even more whiskies on the shelf – Buffalo Trace, White Dog-Mash #1 and Corsair Wry Moon, from Kentucky; Monterey Rye Spirits from California; and others from Georgia and South Carolina.

So, while they may not be as romantic, they are infinitely safer and taste better than home brew. Check them out next time you visit your local liquor store and as always, drink responsibly you owe it to yourself, your family, and to the community.

High West’sOld Fashioned Old Fashioned (“the way they used to be made in the early 1800s”)

• 1 tsp demerara sugar, a splash of water, 2 dashes orange bitters, orange peel (no pith).
• Add ice, 2 ounces High West Silver, and stir.

For more Whisky 101 click here

About Ray

Ray is a nationally recognized single malt Scotch expert. He recently retired after 16 years within the spirits industry, including four as Glenfiddich U.S. Ambassador. Ray currently presents educational whisky seminars and tastings for corporate events, destination management companies, and national whisky shows. He is a photographer and member of the International Food, Wine & Travel Writers Association.

by Ray Pearson

Many food professionals have issued a call to action. It is a time to be adventurous, risk-taking, and bold, with fantastic flavor combinations as your reward!  So, what about pairing food with single malt whisky? Too adventurous perhaps? Not for some of our more creative chefs.

Try combining single malt with a salad, soup, main course, or dessert. You might relish in your new-found status as a food innovator among your friends. When Marie Antoinette supposedly said “Let them eat cake,” perhaps she was just suggesting a good food pairing for whisky. She would not have been too far off the mark. Single malt whisky works well with a rich, double fudge brownie.

A disclaimer is in order: It’s not as easy as grabbing the nearest bottle of Scotch and serving it up with your latest creation. A bit of planning is involved, because not all whisky goes with all foods.

As life is uncertain, let’s begin with dessert. I enjoy the heavily sherried Macallan Cask Strength with a luscious double fudge brownie, sticky toffee pudding or gingerbread. Personally, I also love the combination of Glenfiddich 15 (it used to be called Solera Reserve) with Cadbury’s Bourneville chocolate.

The Wine Bistro in Studio City, California serves Glenfiddich 21, finished in Caribbean rum casks, with a caramelized fresh pear nestled next to a scoop of gourmet vanilla bean ice cream. Want one more? How about the mighty Talisker malt with the Scottish dessert called cranachan? This is a delectable combination of toasted oatmeal, raspberries, and whipped cream, with the whisky drizzled on top.

Serving single malt with soup might sound like a stretch, but Glendronach, which is 100% aged in sherry casks, served with lobster cappucino, is incredible. The whisky marries well with the sherry in the recipe, and the cream and lobster are rich enough to hold their own. On a chilly night, one of my favorites is Glenkinchie (a gentle, light Lowland malt) with the Scottish chicken and leek soup called cock-a-leekie. (Click here for a cock-a-leekie soup recipe)

At Nepenthe, a trio of restaurant, café, and gift shop, perched 800 feet above the crashing surf of Big Sur, California, an extensive selection of single malts beautifully complement a popular cheese & fruit plate. The local artisanal cheeses were Pt. Reyes blue, Humboldt Fog goat cheese, and Monterrey Jack. Also on the plate are dried apricots, white grapes, quince jam and apple chutney with mint and lime. My choice for this lunch was Dalwhinnie 15. It was great with the cheeses, and perked up the fruit.

For the carnivores among us, dining at fine steak houses provides ample opportunity for whisky pairing. Recently, I notice that chefs have begun suggesting fuller, spicy, and nutty Speyside malts such as The Glenlivet 18 or Balvenie 12 with filet mignon, pine nut crusted rack of lamb, or fennel seed crusted Atlantic salmon. These whiskies accentuate and compliment the fats in the foods in a delectable, subtle way.

What about just plain munchies? There are quite a few simple, affordable, tasty and compatible foods with which to pair single malt. Consider sushi with Speyside malt or roasted almonds with a bold Islay whisky. Diamond Foods’ Emerald brand offers a delicious Cocoa Roast Almond, dusted with chocolate that is terrific with almost any single malt. Kalamata olives, green olives, chocolate-dipped strawberries, figs, and fresh, thinly sliced baguettes are great standbys as well.

So there you have it, some quick, creative ways to pair whisky with food.

We have now explored the basics of whisky by defining single malt and answering some of the basic questions. We have determined what goes into making a great whisky (hint: it’s all about the water). We have explored the Spirits of the Celtic regions, and we have shown the new trends in serving Scotch on the rocks.  Finally, we looked at foods that go great with good single malt whisky.

I hope you have enjoyed Whisky 101 up to this point. I look forward to sharing more with you in the future, and as always, remember to drink responsibly for your sake and for others.

Ray

For more Whisky 101 click here

About Ray

Ray is a nationally recognized single malt Scotch expert. He recently retired after 16 years within the spirits industry, including four as Glenfiddich U.S. Ambassador. Ray currently presents educational whisky seminars and tastings for corporate events, destination management companies, and national whisky shows. He is a photographer and member of the International Food, Wine & Travel Writers Association.

by Ray Pearson

What do the phrases peanut butter and jelly, Oreos and milk and Scotch on the rocks have in common? They are all iconic phrases that flow off the tongue so easily that we take them for granted as good, but only one is actually controversial among connoisseurs, and it ain’t Oreos.

You’d think that the way the folks in Scotland who make, live, cherish, and nearly elevate the stuff to holiness would be the ultimate authority on “the right way” to drink it – neat, with a wee bit of water. But, no. Everyone seems to have their own, sometimes very vocal, opinion about how to enjoy Scotch, most of which involve ice, or the absence thereof.

Now, let’s assume all ice to be added to our Scotch is God-made perfect – freshly made, no chemicals, and no aromas of lurking in the freezer. Most professionals in the whisky industry usually approach the ice issue with the politically correct, “No rules, anyway you enjoy it,” regardless of their own view. And, some are very vocally opposed, “NO ice!”

It’s a fact that the more surface area of the ice in a drink, the faster it will melt and dilute the drink. So, with ice cubes, bigger is better because there is less surface area on one large cube than on a few smaller ones. And, there is even less surface area if the shape is a sphere!

Enter retailers, and at least one distillery that promote ice sphere molds. Some creative bartenders even hand-craft an ice sphere from a large cube while you watch! This very cool procedure (pun intended) takes about four minutes, so tip accordingly! Jim Romdall, Manager of upscale Vessel in Seattle, WA hand-crafts an ice sphere in this hi-def video:

by Ray Pearson

In our previous Whisky 101 article (click here), we learned some of the basics of Whisky. Today, we explore some of the key factors that make quality whisky and bust a few myths.

It’s in the Water

There is actually more water in a single malt whisky than there is alcohol! Most single malts are 40% ABV (alcohol by volume), leaving 60% as water. This is like “40% chance of rain” also meaning we’ve got a shot at no rain. It also means the water used should be good stuff. Water is one of the three ingredients to make single malt, the other two being yeast and barley. It is used to soak the harvested barley so the kernels will germinate. It’s also used in various stages of production, leading to the creation of a liquid similar to beer. After distillation, water is used to reduce the ABV before the liquid goes into the casks. After years of maturation, water is again used to reduce the ABV to bottling strength. Distilleries are very proud of their proprietary water sources and go to substantial efforts to protect the integrity of the precious water.

Blame it on the Moonshine

When the distilled spirit goes into the casks, it is completely clear. In America, this very high proof, gut-wrenching liquid was called “moonshine.” It’s only after many years that the rich color palette develops, from pale yellows to deep golds and beyond, thanks to the action between the wood and the liquid.

Let the Angels Rejoice!

Maturation is a fancy name for aging. In Scotland, single malts are aged in a variety of warehouse types. The most picturesque, and the type you generally see on distillery tours, is the dunnage warehouse, with earth floors, thick stone walls, and casks stacked no more than three high. During the many years of maturation, a portion of the whisky evaporates through the wood casks and is lost to the gods. This earthly loss is called “the angels’ share”.

Two types of wooden casks are generally, but not always, used to age Scotch. The first, and majority, are made from American white oak, previously used to age American whiskies. The second cask type is made from European oak, previously used to age sherries. Most single malts are comprised of liquid aged in both kinds. There are some single malts, however, that are aged only in used bourbon casks or only in used sherry casks. Things are never easy.

No Joke… A few words about the more popular myths surrounding single malts:

A man walks into a bar and says “Barkeep, give me your best Scotch – the oldest you’ve got.” What Pete, our very wise and soon-to-be myth busting bartender, heard: “I don’t know Jack about Scotch, but the most expensive and oldest must be the best.” Pete has just been handed a golden opportunity to educate and earn a hefty tip.

In general, older means one thing: it’ll cost more than something younger, but older says very little about quality. Most single malt Scotches arrive at their optimum aroma and flavor somewhere between 12 and 21 years of aging, give or take a few years either way. Before and after those ages, the liquid’s quality could be iffy. That’s why, when a single malt aged 25, 30, 40 or more years is anointed by respected judging panels, it is usually extraordinary, and generally worth the price it commands. Myth: older is not better, but will probably be more expensive.

A man walks into another bar and says “Gimme a Scotch”. Says Glen, another wise and myth-busting bartender, “Will that be a single malt or blend?” The man asks Glen to pick a single malt. “How would you like that” asks Glen, but our unwitting student hears: “What can I put in your whisky to screw it up?” So naturally the response is “I never add anything to my Scotch – it ruins it.”  

Although there are no rules to enjoying a nice Scotch, a little magic can happen in simple ways, like adding just a little water – about a half teaspoonful or so to the whisky. Glen’s student, like most, but not all people, experiences how this makes the aroma and flavor fuller, more robust and softer. Myth: Adding anything to single malt will ruin it.

Next time: A quick tipple through the various spirits of Europe’s Celtic regions, from Spain to Scotland. There are eight regions and eight liquids – very spiritual.

About Ray

Ray is a nationally recognized single malt Scotch expert. He recently retired after 16 years within the spirits industry, including four as Glenfiddich U.S. Ambassador. Ray currently presents educational whisky seminars and tastings for corporate events, destination management companies, and national whisky shows. He is a photographer and member of the International Food, Wine & Travel Writers Association.