Whisky Advocate Summer 2022

When it’s time for a road trip, maybe you’ll want to put whisky in the rearview mirror along with everything else, and just escape from it all. But then again, probably not. So we set about finding an array of great destinations where you can truly relax and explore, but still have plenty of options at hand for whisky lovers. You can experience the beauty of Colorado while also visiting the fascinating, independent-minded, creative distillers of the Rockies (page 73). Along the scenic roads of California wine country, you can find an intriguing procession of craft whiskey makers (page 67) who are often overshadowed by their famous winemaking neighbors. You can bike the Kentucky Bourbon Trail in style, touring Bourbon Country’s greatest distilleries while also enjoying whiskey-pairing dinners as part…

ATLANTA FOR WHISKY LOVERS Dear Whisky Advocate, Boy, am I impressed with your magazine…big time. A couple of thoughts/inquiries… Have you ever done a report on the Atlanta scene? You definitely need to do a story on the scene down here. For a couple of years now, we’ve been able to buy spirits directly from the distilleries. My “go to” is ASW. Jim Chastain is a great guy and his recent video is absolutely hilarious. I will never be a maven on spirits. I do know that I don’t like peat or smoke. I’m troubled ‘cause I never know by looking at a bottle if I will encounter these or not. Any suggestions? I found the article of Tennessee distilleries quite interesting and checked my bottle of Costco’s Kirkland brand…

It’s been called both the Chicago and the New York of the South, but Atlanta doesn’t need such comparisons—it’s a dynamic, bustling city in its own right. It’s home to Hartsfield-Jackson Atlanta International Airport, the busiest in the world, which is fitting for a city that served as the Deep South’s major railway hub prior to and during the Civil War. Today, ridesharing or renting a car is your best bet for maximum freedom and flexibility to take in this sprawling city’s flourishing dining and drinks scene. You’ll want to stay in or near the downtown or midtown areas. Hotel Clermont offers perhaps the most unique lodging experience in the city: This six-story building topped with a 65-foot radio tower was built in 1924 and was home to the rather disreputable…

A common misconception is that you cannot drink whisky after Memorial Day. But not only should you always drink what you like, whisky can just as easily be the base for summer refreshers as gin or vodka. “Whisky is somewhat of a shape-shifter,” says Erika Moore, co-owner of Whiskey and Rosemary in Atlanta. “When you intentionally select ingredients for your cocktail, you can change the entire experience of how the whisky shows up. A simple way to brighten a whisky cocktail for summer is by adding citrus, seasonal fruit, and even floral components. It brightens the flavor while complementing the depth of flavor whisky provides.” D’Vine Created by Erika Moore and Raquel Ravenell, owners, Whiskey and Rosemary, Atlanta “The balance of fruit, tart, and citrus with the earthy coolness of…

Fresh fruit, syrups, and kiwi liqueurs all make for a great twist on traditional serves for a Caipirinha, Martini, Margarita, or Mojito. Encountering the aromas and flavors of kiwifruit in a whisky sipped neat is not common, but it is perceptible if you know where to look. The trick is to not try to isolate the flavor. Start your search among tropical fruit notes, where mango, papaya, guava, and passion fruit are the more typical flavors to be found. Kiwifruit notes can also be discerned in acidic citrus notes, and occasionally the artificial flavor of fruit candies. Kiwifruit is native to southern China, and was once known as Chinese gooseberries. The main commercial genre, called Actinidia deliciosa, is now grown around the world in warm climates, with California producing the…

Most Americans probably had their first bowl of truly authentic ramen without even knowing it. Those famously cheap bricks of dried noodles we rehydrated in our college dorm room are technically ramen, but bear little resemblance to the steaming, sumptuous bowls of noodles and broth served at top restaurants these days. While integral to Japanese culinary culture today, ramen is actually of Chinese origin, and made its way to Japan sometime between the 17th and 19th centuries, according to ramen historian George Solt. More important, says Solt, is the year 1910, when Tokyo restaurant Rai-Rai Ken first opened its doors and made fresh shina soba—Chinese noodles—widely popular. And that is where ramen truly shines, in its freshly made form, with chewy noodles and a broth that has simmered for hours,…