Whisky Advocate Summer 2020

One of our favorite things about whisky is enjoying it with like-minded friends, and, due to the current pandemic, that simple pleasure has largely disappeared. Like many of you, much of the Whisky Advocate magazine staff has been in isolation, working from home since our New York offices closed in mid-March. As we reflect on life before COVID-19, we realize just how fortunate we were. However, the resilience and camaraderie of the entire whisky community has proved an inspiration. Numerous distilleries have turned their production of ethanol into hand sanitizer rather than beverages to help in the fight against the spread of COVID-19 (see page 38). At the same, many of these distillers are themselves suffering due to shuttered tasting rooms and flagging sales. An April survey of craft distillers…

FANS OF THE CLUB ISSUE Dear Whisky Advocate, It wasn’t until I began reading the recent Whisky Advocate “Start Your Own Tasting Club” [issue] that I realized it wasn’t just another “regular” issue. Instead, it was one of the most informative and educational publications I have ever read! As a relatively recent discoverer of brown spirits, it was the perfect primer to the process of making the whisky we love, a broad brush to the various ingredients, mashbills, bottlings and proofs, and countries of origin of various whiskies, as well as an excellent lifestyle guide to finding better and more creative ways to appreciate it. I thoroughly enjoy both Whisky Advocate and Cigar Aficionado. I fly regularly for work, and hold on to these magazines for long transcontinental legs, so…

No city in the country has deeper roots in whiskey history than Pittsburgh. It was virtually the epicenter of the Whiskey Rebellion in 1794, when farmer-distillers raised arms against federal agents. The area gave rise to our nation's first named whiskey style: Monongahela rye. It was famous long before Kentucky bourbon, and dominated the national market until after the Civil War. Pittsburgh's history is also entwined with the industrialization of the U.S., and it embraces its hard-working reputation decades after the decline of the steel industry. Once a shot-and-a-beer town, the Steel City’s move into the 21st century has seen tremendous improvements in everything from air and water quality to food, drink, and entertainment. This heritage makes the city more a rye and bourbon mecca than a haven for other…

Whisky isn’t whisky without the barrel it’s aged in. Whether it’s the vanilla and caramel notes of bourbon, or the rich, fruity influences of a sherry finishing cask, many classic whisky flavors can be attributed to the barrel—and more often than not, it's made out of white oak. Since barrels curve and trees are straight, not all wood types are equal when it comes to barrel-making. White oak triumphs because of its density and strength—those elements make it able to stand up to being bent and curved into staves, while still maintaining its structural integrity. Here, we break down some of the key metrics of this crucial whisky resource. White Oak's Range in the United States Famous White Oaks Mercer Oak New Jersey 300 years old Height unknown Named for…

Pizza and beer? Of course, we’ve known that works since our college days. Pizza and wine? Naturally, it’s what the Italians do, and they did invent pizza after all. Pizza and whisky? Um, really? Pairing pizza with single malt, bourbon, Irish, Canadian, or Japanese whisky might not be anything you or I would consider, but one meal at pizzeria Dry Milano in Italy’s fashion capital will change your mind. For in that acclaimed restaurant, excellent pizza is served alongside not just a superlative cocktail menu, but also an impressive list of spirits, with a strong emphasis on whisky. Before turning to the pairings, however, it makes sense to look first at the dish itself, since pizza can and often is interpreted quite differently in Naples, New York, Chicago and the…

The tavern on “Lodge 49” had all the makings of a great TV bar; a colorful cast of characters filled the Southern California space each week, brought together by a shared sense of community. The patrons of the fictional, members-only lodge, otherwise known as the Ancient and Benevolent Order of the Lynx, would convene for a cold pour and a good story, escaping the outside stress of dead-end work, faltering relationships, and uncertain fortunes. “The first time we all walked into that space [on set], it was like that spot had existed for a hundred years,” says Eric Allan Kramer, who played Scott in the show’s two-season run on AMC. “I mean, just the detail and the weathering and it already felt like there were generations of Lynx before you…