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Drum roll please…. Christopher Rhodovi (from The Whiskey Room) and I have finally reached the ‘top’ of the list, ending our BTWOE* series**. Given the trends in whiskey over the past decade  it comes as no surprise that the #1 whiskey is a bourbon – specifically Woodford Reserve.

At #1, Woodford Reserve came as a bit of a surprise because it’s history in the market is relatively short – and it’s sales volume small in comparison to all the others on the list. But being smaller and younger isn’t necessarily a bad thing as this bourbon delivers on all the classic notes – vanilla, oak, & spices – but adds intense complexity on both the nose and the palate – cinnamon, dried fruits, citrus peels, cocoa, etc. It’s clear thousands of online voters have grabbed a bottle (or several) and noticed. We discuss all of this – as well as how the term ‘Reserve’ for bourbons is unregulated mumbo jumbo (even when it feels deserved), some of Woodford’s processes, and its current place in the bourbon market.

We finish with a preview of our next series – Manhattan Project: Sweet Vermouth

We encourage you to grab a glass, pour a dram, and join us.

Cheers!

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As Christopher Rhodovi (from The Whiskey Room) and I near the end of our BTWOE* series** we turn our attention to the first Irish Whiskey of the series – Jameson.

We cover some o At #2, Jameson is far and away the best selling Irish Whiskey on the planet. The two most popular ways are either with ginger ale or as a shot. Chris and I instead focus our attention on the spirit in its pure form and with a cap-full of water. Additionally we discuss the different types of Irish Whiskey Malt, Pot Still, Grain Whiskey & Blended – and which one Jameson is categorized.

We encourage you to grab a glass, pour a dram, and join us.

Cheers!

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As the Baroness & I reminisce about our trip to Quebec City last year (and the discovery of The Lost Fingers) we take the time to open and taste a Bourbon Barrel Aged bottle of wine – Cooper & Thief.

We found this to be a big, bold and quite enjoyable red blend from Lodi. Clearly the aging in ex-bourbon barrels has had a positive effect on this fruit forward wine.

Cheers!

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Back in July our cousins brought us two tasty beverage gifts (you may recall our Krupnikas tasting) and we finally got around to tasting the second one this evening as we look towards Labor Day weekend – Ponysaurus‘s Bière de Garde.

For those unfamiliar with this style of beer, Bière de Garde originated in northern France and was typically made at farms in the winter or spring because the yeast strain used to make it wasn’t stable in warmer weather. We found Ponysaurus’s version quite enjoyable – a mix of creamy malt flavors with a citrus finish and a mild sharp hop core. If you get a chance to try this or any of the beers from Ponysaurus, I’d certainly recommend it.

Cheers!