Indholdsfortegnelse for Summer 2022 i Whisky Advocate

“A though it’s been around for more than 500 years and is popular in Japan, shochu is still breaking into American drinking culture,” says Tetsuro Miyazaki, general manager of Iichiko Shochu USA. “It’s known as the native spirit of Japan, and it offers an incredibly rich umami flavor while also remaining very light with a smooth finish.” Shochu can be made from any number of ingredients, but the most common types available in the U.S. are barley (mugi), sweet potato (imo), rice (kome), and unrefined cane sugar, also called black sugar (kokuto). The base ingredient is fermented using koji mold—just like in sake production—but unlike sake, which is brewed, shochu is distilled like whisky. Most traditional shochu is single-distilled in pot stills (honkaku) but it can also be made by…

Not all whiskies come in glass bottles. Ceramic vessels were used to store liquids for thousands of years before glass became available and affordable. They can be elaborately shaped and colored. A combination of things—including shipping weight and easier recycling—motivated producers to favor glass as the years went by, although some distilleries still celebrate this traditional craft. The new Highland Park 15 year old Viking Heart, for example, comes in a putty-colored decanter inspired by old earthenware vessels found at the distillery. If you’re collecting ceramics, there are precautions to consider. Evaporation is fairly common—the material can be porous, hairline cracks can be difficult to spot, and the integrity of the cork closures can be less durable than those for glass bottles. Also, without being able to pick it up…

“Where do you get your ideas?” That’s the question universally put to every scribbler who’s ever regularly conned magazines into printing their, well, scribblings. David Mamet famously said, “I think them up,” and someone less successful and profane but whose name escapes me says, “Schenectady.” Me, I just wait for a sign from the gods of the keyboard. Which is what I was doing two days after this column was due (the gods are often late, but who you gonna call?) when I was killing writing time by reading the paper, and I stumbled on a New York Times story about keeping a commonplace book. Which I do, and which I’ve recommended, and which I’ve heretofore inflicted on the gentle readers of this very periodical. On two occasions. The Times…

92 Sonoma Distilling Co. Cherrywood Rye 47.8% • $50 A rich, lively palate loaded with red fruit, cinnamon spice, and melted brown sugar 91 Savage + Cooke Second Glance American 44% • $40 Finished in wine barrels from winemaker (and distillery owner) Dave Phinney, this offers clove-studded orange, rye spice, and lemon 90 Redwood Empire Lost Monarch Blend of Straights 45%, $43 Orange blossom, iced tea, dark berries, and leather on the nose, followed by fruit and spice on the palate 89 Alley 6 Rye 43% • $50 Spice, fresh rye grain, fresh red apple, raspberry jam, dark chocolate, white pepper; generous spice but no burn 88 Charbay R5 Hop Flavored (Lot No. 5) 49.5% • $60 Distilled from Racer 5 IPA; citrusy at first, but gives way to sugary oak, maple syrup,…

One to Try Breckenridge Bourbon 43% • $44 • 90 points Corn Pops, Red Hots, and oak breckenridgedistillery.com In 2007, Bryan Nolt was an exhausted physician fly-fishing with another doctor friend in Breckenridge. “I was standing in the water, and a light went on,” Nolt says. “There weren’t many craft distilleries at the time. I had no idea if you could even cash-flow the idea, but I was working myself into a grave; if I could make this work, it’d be my escape, my salvation.” In 2008 Nolt traded in his stressful medical career to become a distiller, and he began using that same water where he’d fished to make his own craft whiskey. He released his first bourbon three years later. That’s the story behind Breckenridge Distillery, the highest…

One to Try Distillery 291 Aspen Stave Finished Barrel Proof Single Barrel Rye 50.8% • $105 89 points Papaya, nectarine, blueberry, grape, oak, chocolate, and pistachio distillery291.com The September 11th terrorist attacks changed everything for then-New York City fashion photographer Michael Myers. He moved to be closer to family in Colorado Springs and decided to give distilling a try. Using copper photogravure plates left over from his photography career, he designed and built his own 45-gallon still. Thus, repurposed materials and a repurposed career are what launched 291 Colorado Whiskey. He released his first whiskey on September 11, 2021, the 20-year anniversary of the terrorist attacks. Production is now much larger than it was originally, although every batch of whiskey still passes through that first still, as it’s now the…

One to Try Downslope American Single Malt 40% • $65 • 89 points Chocolate cookie, spice, chocolate-chip granola bar, minty dark chocolate downslopedistilling.com A 220-gallon unique “double diamond” pot still is the defining characteristic of Downslope Distilling, which dates back to 2009. President Zach Thomas’s motivation was to make excellent, complex spirits on a small scale. The double diamond still is one major contributor to Downslope’s whiskey. The two chambers enhance the flavor profile, according to Thomas. The still was custom designed by Mitch Abate, Downslope’s head distiller, and crafted out of 100% copper that was entirely hand-rolled and pounded. Downslope makes four whiskeys: a bourbon (60% corn, 10% rye, 30% malted barley), a rye (80% rye, 20% malted barley), Double Diamond whiskey (65% malted barley, 35% rye), and a…

If your tastes yearn for more, here are 18 great 18 year old single malt scotch whiskies—one for each of the holes that comprise the Old Course. 94 Bowmore 18 year old 43% • $160 Red berries, subtle peat, and soft oak 94 GlenDronach 18 year old 46% • $180 Dates, raisins, and figs, with hints of candied orange peel and dark chocolate 93 Loch Lomond 18 year old 46% • $90 Chocolate, baking spices, nuts, and tropical fruit 92 Aberlour 18 year old 43 % • $149 Sherry, honey, and fig 92 Auchentoshan 18 year old 43% • $160 Milk chocolate, café con leche, and spiced Christmas cake 92 Bunnahabhain 18 year old 46.3% • $210 Sherry notes, dried fruits, nutmeg, and dark chocolate 92 Highland Park 18 year…

Geographically, Europe is a whisky powerhouse. This continent combines the storied pedigree of scotch and newly revived Irish whiskey with a flourishing Nordic scene, but beyond these leading areas, there lies a host of European distillers also worthy of acclaim. Mainland Europe is home to some of the finest spirits in the world, and is steeped in centuries-old distilling traditions. Many distilleries are modest family-run operations making fruit-based spirits, and they have harvested crops for distilling for generations. In this century, whisky distilling on the mainland has gathered momentum, as distillers have expanded their repertoire with pot, column, and the Charentais stills. European whiskies are not so widely available, so you will need to keep your nose to the ground. Quantities available in the U.S. are often limited, without distribution…

Best Values Whiskies with solid scores, modest prices, and wide availability. RYE 88 Hard Truth 4 year old, 50%, $40 Initially as classic as rye gets on the nose—dill pickle, pumpernickel, peppery spice—but this is filled out by powdered sugar and a touch of honey. The palate is spicy, but not overtly so, with Red Hots and black pepper up front, softened soon after by crème brûlée, vanilla bean, and a hint of cacao. That chocolate is stronger on the finish, but it’s overtaken by caraway and dill pickle spear in the end. (41,000 bottles)—JH BLENDED SCOTCH 88 Old Parr 12 year old, 40%, $32 Toasted cereal, honey, almonds, rich fruit, and peat smoke on the nose, with well-integrated spices, smoked meat, and a pleasant oily sensation. Wellstructured on the…

In the frenetic world of French whiskies, Alfred Giraud is quietly pushing the boundaries. The Giraud family has been making and aging cognac for generations, and is now putting that expertise into premium French whisky. For Voyage, cellar master Gaetan Mariolle began to experiment with French robinia casks, a wood that has occasionally been used for wine, but not for spirits. He had to be extremely careful to avoid the tannins becoming too intense, but once he was satisfied, the stock was blended with sweeter sauternes cask matured single malt. Next, they undertook their first finishing experiment, mellowing the blend in XO cognac casks of limousin oak for 6 months. Suffice to say, Voyage is scarce, with only four or five barrels a year. Rarer still is Intrigue, a new…

In the last decade or so, enthusiasts have discovered the beauty of barrel-proof whisky. Sometimes known as “cask-strength,” it’s exactly what it claims to be: whisky bottled straight from the barrel with no water added. Barrel-proof whisky is packed with aroma, flavor, and especially texture, with a chewy, almost oily mouthfeel. If you typically enjoy lower-proof whisky, these might sound too hot to handle, but you always have the ability to add water to cool it down a bit. Maker’s Mark® Cask Strength Caramel, honey, marzipan, cotton candy, cinnamon, and clove 54.35% | $45 Laphroaig® 10 Year Cask Strength Signature peat, iodine and salty flavors, with rich vanilla and a long finish 60.1% | $85 Booker’s® Bourbon 2021-03 “Bardstown Batch” Vanilla, brown sugar, and baking spice with a warm finish…

It’s funny we use the catchall term whisky because, though all are made with grains, the variance between corn, rye, wheat, and malted barley (not to mention different production and aging techniques), means flavors can be radically different. Sure, some will overlap, as you can see below, but there are many aroma and flavor components shared by the two main sides of the whisky spectrum. HELPFUL TIPS: SEE, SWIRL, SIP COLOR Appreciate the color, which might tell you about the wood used to finish the whisky. SWIRL GENTLY Coat just the bottom third of the glass. Not a big swirl, as with wine. The alcohol in whisky will evaporate just fine at its own pace. NOSE Inhale with an open mouth so you don’t put your nose to sleep. SIP…

What goes on and what should you expect when you join or create a whisky club? 50 top whisky clubs were contacted by Whisky Advocate to find out what they do and how they approach their tasting events. BOTTLE COUNT 4 EXPRESSIONS SAMPLED PER TASTING 54 BOTTLES TASTED PER YEAR POPULAR TASTING THEMES 70% TASTE WHISKIES OF ONLY ONE STYLE 60% HAVE TASTED WHISKIES FROM ONE DISTILLERY 58% HAVE TASTED WHISKIES FROM ONE REGION 7 MEMBERS ATTEND EACH MEETING 85% MEN 15% WOMEN FREQUENTLY TASTED WHISKIES 77% REGULARLY SAMPLE SINGLE MALTS WHERE CLUBS MEET 55% MEET MONTHLY 75% MET ONLINE DURING THE PANDEMIC 50% HAVE A WEBSITE 3/4 OZ AVERAGE POUR $ 82 SPENT PER BOTTLE 40% HAVE THE CLUB PRESIDENT SELECT THE EXPRESSIONS TO TASTE PERSONAL BOTTLES PURCHASED PER YEAR 39…

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…

James Hinchcliffe and Alexander Rossi were already friends and Andretti Autosport teammates when they discovered bourbon. In late 2016 or so, the IndyCar drivers approached one another about this shared discovery. “Bourbon was just another thing we both sort of fell into and another common interest,” Hinchcliffe says. “I don’t think it’s hurt [our friendship], that’s for sure, [but] it’s hurt our bank accounts,” he jokes. In contrast to their high-speed racing, the two shifted into whiskey gradually, starting with some fairly foundational bottles—Basil Hayden for Rossi and Woodford Reserve for Hinchcliffe. “We thought that that was kind of all there was to it,” Rossi says. “But clearly there was much more.” They soon connected with friends in their home base of Indianapolis who were already established bourbon drinkers, and…

Most home ice cubes are cloudy, and couldiness is a sign of impurities and air that are trapped inside the cube. The clear ice models displayed here are designed to eliminate those impurities and air, which also improve the taste and allows the ice to melt more slowly. And it’s generally agreed that clear ice also looks way cooler. So elevate your home ice experience.…

Max Zimmerman opened his first liquor store in Chicago in 1933—as soon as he could after Prohibition’s demise. It was in the old Cambridge Building downtown at 154 North Wells. He mostly sold whiskey and other spirits at first. The only wine in the store was in pints. “Sweet wines were big, stuff like Mogen David,” Zimmerman told a Chicago Tribune reporter in 1992. His then-current store on Grand Avenue was, he bragged, the biggest in the world. Known as “Max the Hat” for his trademark Stetson, Max Zimmerman died in 1998 at age 88. By then, his store had been sold to the Binny’s Beverage Depot chain, today the largest beverage alcohol retailer in the Chicago market. Binny’s is named for its founder, Harold Binstein, who opened his first…

AGREAT VACATION doesn’t have to be all about whisky, but a wee dram or artisanal cocktail along the way certainly enhances the experience. The best getaways for whisky lovers combine cozy lodging with fun activities, delicious food, warm hospitality, and of course an excellent selection of whiskies. Such great escapes can be found all over the country andaround the world—you can squeeze in a bit of fun on a long weekend or fly across the Atlantic to sojourn in the British Isles. Whether you a choose trip focused on skiing, fishing, hiking, golfing, or just relaxation with cooking classes and spa treatments, fabulous whisky-fueled adventures await. We’ve chosen 10 of the best such getaway options. Sea Island Sea Island, Ga. For nearly a century, Sea Island Resort has been one…

Colorado might be famous for its ski slopes and outdoor activities, but its lively distilling scene can’t be overlooked. Here is a peek at 10 must-visit Colorado distilleries and what makes them special. There are all-in-one destinations, like Marble Distilling in Carbondale, with its boutique hotel located inside the distillery. Others are a short walk to great hotels, restaurants, and bars with top-notch whisky menus and fun, only-in-Colorado activities (a whitewater rafting trip that drops you off at a whiskey tasting room, anyone?). All of them share the magic of Colorado’s crisp mountain water, high altitude, and unpredictable weather. From the better-known distilleries to your new favorite hidden gem, Colorado whiskey has something to offer across the board.…

One to Try Laws Centennial Bottled in Bond Bourbon 50% • $75 • 88 points Chocolate, warming spices, nuts, and honeyed malt lawswhiskeyhouse.com Laws Whiskey House is all about whiskey—and only whiskey—and was the first Colorado distiller to release bottled in bond expressions of both bourbon and rye. All Laws whiskeys are made from local heirloom and heritage grains grown in southern Colorado. As founder Al Laws puts it, “We use grains that mass production forgot.” Laws takes a terroir-driven approach across the board: Fostering strong relationships with local farmers, using open-air fermentation, and utilizing Eldorado Springs water before distilling in a custom-made, four-plate pot still. Colorado’s thin air, hot days, and chilly nights also impact the production process. Laws makes four-grain bourbon and 100% rye whiskey from rye that’s…

One to Try Wood’s 2 year old Alpine Rye (Batch 16) 49% • $55 • 91 points Cinnamon, burnt espresso beans, alluring smoky bitterness, jalapeño, smoked chiles, and black pepper woodsdistillery.com P.T. Wood and his brother Lee were inspired to distill when they saw a friend’s antique German pot still. They bought that 150-liter unit, got it running again (naming it Ashley), and scouted out a location in Salida. They opened Wood’s High Mountain Distillery in 2012 with that 1880 still at the heart of their production. Today, Ashley is still cranking, though she’s mostly producing gin and an occasional limited release whiskey. Wood’s High Mountain is now working with a 1,500-liter stripping still and a 1,500-liter finish still producing Sawatch American malt, Tenderfoot American malt, Alpine rye, Dawn Patrol…

One to Try Woody Creek Distillers Bourbon 45% • $57 • 87 points Tropical fruit, cinnamon, pepper, spice, and bitter oak woodycreekdistillers.com Woody Creek, founded in 2012, was a pioneer in the farm-to-bottle movement. It started exclusively as a potato-vodka distillery, aptly located in the Roaring Fork Valley, which is excellent potato-growing country. The goal was to use local, in-season ingredients to create world-class vodka—and they did. In fact, Woody Creek even grows its own potatoes. But once potato season wrapped up, the distillery was idle, says David Matthews, master distiller and vice president of operations. So other spirits followed, including whiskey. Woody Creek offers four whiskeys: a 100% rye mash, bourbon (70% corn, 15% rye, 15% malted barley), wheated bourbon, and a high-rye bourbon (70% corn, 30% rye). You…

BURGERS AND BOURBON ARE TWO of the all-time great pairing partners. “The sweetness of bourbon and the savoriness of a burger go hand in hand,” explains chef David Gross of The Standard, East Village, in New York City. Beyond that, there’s generally enough sweet spice in each sip to stand up to whatever toppings and accompaniments you want to add into the mix. To take full advantage of bourbon’s innate friendliness with burgers, we enlisted the help of chef Gross to create a full, bourbon-friendly menu of dips, sides, dessert, and, of course, a seriously delicious hamburger. We’ve also included his preferred bourbons to enjoy alongside each course, as well as cocktails created by bar manager Ben Guber and the rest of the bar team. The results, as expected, are…

The Buying Guide provides ratings of whiskies from around the world with an emphasis on new releases available for purchase in the U.S. Complete tasting notes are provided for all whiskies scoring 84 points or more (on the Whisky Advocate 100-point scale). Lower-scoring whiskies are included at the discretion of the editors, and some may appear exclusively on whiskyadvocate.com. RATINGS AND PRICES Ratings are to provide a relative comparison of quality with reference to both directly competing products and whiskies in general. Price is not a consideration when arriving at ratings. Prices shown reflect the suggested retail price or a representative retail price. Actual retail prices may vary. Whiskies sold in the U.S. have prices marked in dollars; any whisky priced in other currency is not presently available in the…

“When I joined the whisky club, I had an instant circle of best friends.”—Jim Holdsworth, Pascommuck Scotch Club Easthampton, MA Imagine: there in front of you, five different Glencairns, each with a nice pour of a shimmering liquid. They range in color from light straw to shiny bronze to deep mahogany. The liquids came from Scotland, Ireland, Japan, Canada, and our own United States. Aromas of vanilla, oak, and caramel fill the air. You don’t know which is which or what is what yet, and you won’t know for the next hour or so. All you do know is you’re going to taste some great whiskies, there’s going to be some heated debates, and this is going to be another night to remember. Your whisky club gatherings always are. You…

Today’s innovative distilleries use experimental finishes and skillful blending. “Finishing” began in Scotland in the early-1980s; distilleries began putting already aged scotch in sherry butts, thus imparting additional notes. Today, the practice is utilized in Ireland, Japan, and America, where practitioners play with char, “toasting,” and barrel staves. Blending likewise is au courant, with many adopting the Japanese practice of layering different casks to create a harmonious product. To shop these whiskies & download tasting tools visit whiskyadvocate.com/tools. Maker’s Mark 46® Cherries, plums, caramel, cocoa powder, and toasted tobacco 47% | $35 Basil Hayden® Toast Toasted oak, dried fruit, vanilla, and caramelized sugar 40% | $50 Legent® Bourbon Spice and fruit from the sherry casks. Red-wine casks add tartness. 47% | $50 Laphroaig® Quarter Cask Hints of coconut, banana, and…

While just gathering folks around a few bottles is often enough, if you hold regular get togethers, at a certain point you might want to decide on a theme beforehand. You might focus on one specific style or spend the night doing a deep dive into one particular distillery. However, it can be most exciting to structure themed tastings around more “out there” ideas. Several themes to get you started. KEEP IT LOCAL With so much great whisky around the globe, sometimes we forget to check in on our neighbors. Devote a tasting to only distilleries from your city, state, or region. GO VERTICAL Attempt to assemble a vertical lineup, meaning several years in a row of the same release. Though whisky doesn’t age in the bottle, production methods and…

Prices shown reflect the suggested retail price. Actual retail prices may vary. SCAN TO SHOP WHISKIES & DOWNLOAD TASTING TOOLS 1 GREAT AMERICAN BOURBON Where better to start than with the American whiskey that’s famous the world ‘round? The deep sweetness of bourbon pairs well with sweet, salty, or spicy foods. Total Cost $195 89 Basil Hayden® 10 Year Old Oak, vanilla, and rye, then caramel sweetness, and more rye spice 40% | $70 89 Maker’s Mark® Original Floral, toffee, and caramel, roasted almonds, vanilla, and fruity essences 45% | $30 92 Knob Creek® 9 Year Old Rich, sweet, woody, and fruity, with oak, vanilla, and caramel 50% | $35 93 Baker’s® Single Barrel Blackberries, dried fruits, licorice, and cinnamon 53.5% | $60 2 HIGH-PROOF POURS These barrel-proof expressions (also…

Only the best of the best ever clear 90 points by Whisky Advocate. The few whiskies that do are forever part of an elite club. The high hurdle of 90 points is strictly awarded to those that are remarkable examples of their category and the overall craft. Savor these sought-after whiskeys as you refine your palate. 95 Knob Creek® 12 Year Old 50% | $60 94 Little Book® Chapter 4: Lessons Honored 61.4% | $125 92 Maker’s Mark® Cask Strength 54.4% | $45 Prices shown reflect the suggested retail price. Actual retail prices may vary.…

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…

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,…

Maybe it’s her Italian heritage, but Washington, D.C.-based mixologist Gina Chersevani has a soft spot for Italian liqueurs, like Galliano L’Autentico. “Galliano is a very different kind of liqueur,” she says. “It could be incredibly masculine if you let it take the lead in a vodka drink. But when you mix it with rye or bourbon, or even some Japanese whiskies, it becomes softer, and other flavors start to present themselves.” Galliano is made from a proprietary blend of 30 herbs and spices—including Mediterranean anise, cinnamon, lavender, peppermint, and vanilla—that undergoes seven infusions and distillations. Both the exact recipe and production process have been kept secret since they were conceived back in 1896 by distiller Arturo Vaccari, who made the liqueur to honor Italian war hero Giuseppe Galliano. While Galliano…

The Merchant Hotel in Belfast once launched a luxury water menu for its most discerning clientele, a curated list of 13 bottled waters from around the world, each sold on its provenance, pH, mineral profile, and taste. No doubt, indecisive quench-seekers could be guided through the potable potentials by their aquarista, essentially a watered-down sommelier, who would obligingly trickle up to the table and pour an elegant glass of something reassuringly wet. It was a thirst among equals, if you like. ‘Today’s rain is tomorrow’s whisky,” we remark light-heartedly in Scotland as we peer out from underneath our umbrellas at leaden summer skies, but to many people, water is no joking matter. According to the UN’s 2019 World Water Development Report, over 2-billion people experience high water stress, while 4-billion…

When touring northern California, it’s not grain that comes to mind, but grapes. A mere hour north of San Francisco lie Sonoma and Napa Counties—home to over 1,700 wineries and the crown jewel of American wine, Napa Valley. While picturesque wineries and verdant vineyards are the main draw, craft distillers have staked their claim in wine country too, and are offering up something different for the wine-loving masses. Making your way to Sonoma, Napa, or beyond from San Francisco, the closest major transportation hub, is not too difficult—just hop in a car and hit Highway 101, wine country’s main artery. In an hour’s time, you’ll find yourself surrounded by lush expanses of vineyards, and quick trips off the highway will also take you to a number of distilleries. One of…

One to Try Stranahan’s Blue Peak American Single Malt 43% • $43 • 89 points Lemon cookie, sugared almonds, cinnamon, tiramisu, and chocolate babka stranahans.com To many people, Stranahan’s is Colorado whiskey. It was the first legal distillery to open after Prohibition and is the state’s oldest whiskey distillery. Since its founding in 2004, Stranahan’s has continued to grow, yet remains laser-focused. It makes only one style of whiskey—American single malt—and uses local barley from the town of Golden in the foothills of the Rockies, yeast from Colorado Springs, and snowmelt from Boulder’s Eldorado Canyon for its water. Stranahan’s offers a number of expressions: Original, Snowflake, Diamond Peak, Sherry Cask, Blue Peak, and Mountain Angel 10 year old. Put Stranahan’s at the top of your Colorado whiskey visit list. Tour…

One to Try Leopold Bros. Three Chamber Rye 50% • $200 • 88 points Grain, red fruits, golden raisins, cherry, licorice, and peppery spice leopoldbros.com Leopold Bros. is run by brothers and Colorado natives Todd and Scott Leopold, who originally opened this venture as a microbrewery in Michigan back in 1999. The two brothers had moved there to pursue their craft brewing dream because they felt there were too many breweries in Colorado to succeed. In 2001, the brothers expanded into distilling. Nine years later, they returned home to Colorado, where the business continues to thrive. Leopold Bros. is well-known for being a sustainable distillery (Scott studied environmental engineering at Stanford). The entire 35,000-square-foot facility—including the nation’s largest traditional floor-malting room and Colorado’s first and only malting floor—fills only one…

One to Try Old Standard Rye 45% • $69 • 89 points Hay, blueberry syrup, pepper spice, and chocolate oldtowndistilling.com Old Town, the first certified-organic distillery in northern Colorado, makes small-batch whiskey from organic grains grown at a nearby farm, and it uses a hand-hammered alembic copper pot still made in Portugal. The entire process, from milling to packaging, is done inhouse. To reduce its environmental footprint, Old Town also sends its spent mash back to local farms for their livestock. Old Town ages its barrels in an uninsulated rickhouse, aiming for Colorado’s dramatic temperature changes to impart a unique flavor to its whiskeys. Founder and master distiller Jeremy Kempter started Old Town Distilling after falling in love with spirits and cocktails while running a nightclub, and decided to make…

One to Try Hoovers Revenge Fightin’ 50.5% • $80 88 points Lively with grain, cherries, bitter chocolate, and spice marbledistilling.com Marble Distilling, not far from Aspen, is built for a whiskey vacation. Its luxurious Distillery Inn, housed within the distillery, is a hidden gem, with five suites that include fireplaces and private balconies/patios, with cocktail delivery service available. Marble is a sustainable distillery, set to go net-zero this year. Efforts include a water energy thermal system that reuses the water and heat from distilling and a 100% solar-heated rickhouse. It uses only Colorado-grown grains, and Marble’s spent mash goes to local ranches for livestock feed. Products include Hoovers Revenge Ragged Mountain rye, Back Country bourbon, Fightin’—a triticale whiskey—and 5 Grain American whiskey. Take a tour and learn more about Marble’s…

Yorkshire is one of the most popular locations in the UK to visit, due to its people, scenery, culture, and historic landmarks. The Spirit of Yorkshire Distillery opened in 2016—the county’s first whisky distillery—and the team prides itself on grain-to-bottle distilling using only barley grown on the family farm at Hunmanby. Their stillhouse is equipped with two large Forsyths copper pot stills and a four-plate copper column, and the distillery has excelled at producing a wide variety of flavors and finishes since it started bottling its whiskies. Imported by ImpEx Beverages and widely distributed, it joins ImpEx’s roster of distilleries that were under the wing of the late Dr. Jim Swan in their early days, including Penderyn and Milk & Honey. 93 Filey Bay Fino Single Cask (No. 674), 61%,…

A Whisky Advocate score of over 90 points is a true mark of excellence. These are scores given to prestige whiskies of every category as shining examples of craft and quality: standard bearers of the distilleries they represent. Savor these exceptional examples as you explore and refine your palate of 90+ whiskies. 92 Laphroaig® 10 Year Old 43% | $60 92 Bowmore® 15 Year Old 43% | $100 93 Kilbeggan® Single Pot Still 43% | $45 Prices shown reflect the suggested retail price. Actual retail prices may vary.…

While bourbons are created from a single mashbill, Canadian whisky is often produced by blending together several single grain whiskies. The key grain for American bourbon is, of course, corn, but we also have a long tradition of making rye whiskey. Canadian whisky has always been associated with rye, it’s key “flavoring grain.” Aging methods differ as well, with bourbon and American rye starting in new charred oak barrels, leading to whiskeys like Knob Creek, packed with intense caramel, vanilla, and baking spice notes. Canadian whisky is typically aged in used barrels, leading to more coconut, toffee, and cinnamon notes. Neither way of making whisky is better; both are certainly delicious! Knob Creek ® Rye A very balanced rye whiskey, with notes of toasted grain, gentle wood, and a tantalizing…