Innehållsförteckning för Fall 2024 från Whisky Advocate

Today’s coopers use modern tools to craft bourbon barrels, but the process hasn’t changed much through the years. Each barrel is assembled by hand over the span of about two hours, and held together using carefully applied pressure and precise geometry—all without nails, glue, or other adhesives. Here’s a look at how it all happens. 1 Gathering the Wood American white oak is the most commonly used barrel wood, due to its superior water retention. The trees are typically felled when 80–100 years old and 70 to 100 feet tall, and an average of one to two barrels can be produced from each tree. Logs are cut into three-foot sections (roughly the height of 53-gallon barrels), then sawn into four quarters and cut into rough staves. The staves are stacked…

Elderflower liqueur, with a base of macerated elderflower blossoms, smells very similar to the shrub itself, whose flowers bloom in late spring and become berries in summer, notes Jonathan Adler, beverage director at Shinji’s in New York City. “It has a very sweet, honeyed, grassy nose and it works beautifully in a cocktail as a modifier,” he says. “I really like elderflower liqueur’s versatility in different cocktails. And it works very well in whisky cocktails because the sweetness of the grains and barrel flavors are complemented by the liqueur’s floral notes.” The best-known elderflower liqueur is St-Germain, which Adler says is often called “bartender’s ketchup” for its approachability and usefulness in cocktails. “Even a quarter-ounce can bring a level of depth and complexity,” he says, adding that he also enjoys…

Where were we? Stuff and nonsense—a continuing series. A compendium. Possibly even a gallimaufry. As always, I’ve been busy collecting pithy tidbits and useful suggestions for you. Some could win you bar bets, some will cause people to slide several stools farther away from you, a few could be the key to unimaginable riches, and perhaps one or two will amuse you. We aim to please here at the home office. Get rich quick scheme No. 1: Open up a whiskey aromatherapy practice. The assorted fragrances are 10 times more therapeutic than eucalyptus, sandalwood, or lavender. First, foreign language training for imbibers: A half and half in Scotland is not a pint of half ale and half stout, but a half pint of beer and a half gill of whisky,…

There are lots of newly released spirits for whisky lovers to explore. Rums and artisanal gins keep evolving. Tequilas have created new flavor variations with cask-finished expressions, cristalinos, and other interesting innovations. But if you don’t want to stray too far from whiskey, there’s ready-to-serve Old Fashioneds, too. Rhum Clément Bana Canne, 25%, $35 LIQUEUR This rhum liqueur is made from bananas and sugarcane. Both ingredients are grown at Habitation Clément, the brand’s estate on the Caribbean island of Martinique. Rhum Clément’s other flavors, including the orange-peel infused Créole Shrubb and coconut Mahina Coco, have received a packaging update to coincide with this release. Appleton Estate Hearts Collection 1998, 63%, $650 RUM Super-high age statements aren’t just for whisky distillers these days. Jamaican rum maker Appleton Estate has a new…

Scotland SPEYSIDE SINGLE MALT 92 Single Malts of Scotland Aultmore 15-year-old (Distilled in 2009), 60.7%, $180 Bramble, black currant, baked plum, dunnage earthiness, and roasted spices exude from the glass, with the dark fruits proving to be quite punchy at this proof. Thick dark fruits on the palate too, in particular plum, black cherry, and red wine notes handing control to the spices, then oak tannins, black currant, and clove lead into the finish.—JM 91 Single Malts of Scotland Linkwood 14-year-old (Distilled in 2009), 55.8%, $120 A charming nose of vanilla sponge, apple blossom, hay, white pepper, green apple, and lemon mousse with a hint of peach captures the best of Linkwood’s classic profile. The texture is glossy and glides across the tongue with flavors of lemon shortbread, sesame oil,…

Whisky in the style of the House of Suntory is profoundly different to other whiskies. Elegantly structured, it’s a meticulous interpretation of purity, with that uplift in richness that only mizunara oak can provide. It’s an approach that’s taken a century to refine. Seemingly immutable to trends and fads, the synergy that flows between the complexities of aroma and flavor encapsulates the House of Suntory’s eternal pursuit of perfection. At Yamazaki and Hakushu, Suntory’s flagship distilleries, their secret formula is versatility. Rooted in the founding histories of the Japanese whisky industry, these distilleries evolved their capabilities to make many styles of whisky under one roof. Each whisky is 100% distilled, matured, and bottled in Japan, with utterly unique profiles, sometimes with the subtlest of details denoting a difference from its…

American whiskey, particularly bourbon, embodies a rich tapestry of tradition and innovation, rooted deeply in the legacies of James B. Beam and Maker’s Mark. As icons of bourbon’s most storied families, they not only preserve but also propel the industry forward with innovative releases that captivate whiskey enthusiasts worldwide. At the heart of American whiskey’s allure lies its storied past. From the rolling hills of Kentucky to the pioneering spirit of its distillers, bourbon production in America is steeped in tradition. James B. Beam and Maker’s Mark epitomize this heritage, with each distillery tracing its origins back to a dedication to quality and a commitment to community. The James B. Beam Distilling Co. bears the name of its founder and laid the groundwork for modern bourbon production. Innovations in aging…

Tequila is more than just a spirit; it’s an embodiment of culture, celebration, and transcendent experiences. Suntory Global Spirits’ premium tequilas—Tres Generaciones, El Tesoro, Hornitos, and Sauza—showcase the versatility and excellence of this beloved Mexican spirit, enhancing classic cocktails and captivating spirits lovers. Mixologists are increasingly discovering the delightful possibilities of using tequila in classic cocktails. The distinct expressions of plata, reposado, and añejo offer a versatile palette for creating new and exciting drinks. Whether substituting tequila for whisky in a stirred, spirit-forward cocktail or enjoying it as a traditional Mexican aperitif like Sangrita, the unique flavors of agave elevate every mix. Suntory Global Spirits’ authentic tequilas perform exceptionally well in various cocktail formats. Tres Generaciones delivers smooth, complex flavors perfect for sipping or mixing. El Tesoro offers a deep,…

Suntory Global Spirits’ ambition is to become the World’s Most Admired Premium Spirits Company, a goal the company will achieve while crafting a future where excellence in spirits meets sustainability. It integrates the meticulous craftsmanship of Japanese whisky with the pioneering spirit of American bourbon, creating a harmonious blend that transcends cultures and generations. The commitment to sustainability is unwavering, with initiatives like Proof Positive implemented to ensure operations protect and regenerate natural resources. From water conservation to carbon reduction and community empowerment, Suntory Global Spirits strives to make a positive impact on the world. As the company continues to innovate and adapt, its focus remains on building a legacy of quality, integrity, and environmental stewardship. CRAFTING BRILLIANT EXPERIENCES: Future Vision Suntory Global Spirits envisions a future where innovation and…

If you’re going to relax over a drink, you want to be comfortable. Here’s a selection of four designer chairs that emphasize style and function—some made from whisky barrel staves, and all with the whisky drinker in mind. This variety of chairs represents a good cross-section of options for when you're looking to wind down. There’s one that stores whisky bottles and stows a glass holder and another with a serving tray that tucks away. Sip indoors or out on an Adirondack chair or belly up to the table in a faux leather-upholstered swivel chair. Quality seating for whisky drinking.…

Native to the dense jungles of South America, the tall, slender ambu-rana tree can be found growing in Brazil, Argentina, Peru, and Bolivia. Though it’s sometimes called “Brazilian oak,” ambu-rana actually belongs to the legume family, making it a relative of chickpeas and mesquite rather than oak. These trees, which can reach heights of 100 feet, have traditionally been tapped as a source of timber. Amburana wood is fairly light—nearly half the weight of oak—and has a tight interlocking grain that offers good liquid retention. Brazilian distillers have long used amburana casks to age cachaça, and American brewers have also experimented with them. In recent years whiskey makers have started using the casks as finishing vessels. In 2019, Vermont’s WhistlePig became the first distillery to release an amburana cask-finished whiskey.…

The Council of Jedi Masters was the ruling body of the Jedi Order. It consisted of 12 Jedi masters and was chaired by a grand master. Working with the Galactic Senate, the Jedi were guardians of order and justice throughout the galaxy. The Council of Whisky Masters is something else entirely. Founded in 2019 by Jörn ‘Joey’ Kleinhans, the Council of Whisky Masters is a private, for-profit business, a subsidiary of The Sommelier Company, a producer of private wine and spirits tasting events, and a provider of wine and whisky education. Services include advice on wine investing. The Council of Whisky Masters competes with other private, for-profit businesses such as Moonshine University, which despite the “university” moniker, is also a private, for-profit business. The Council of Whisky Masters sells courses…

In a situation not dissimilar to what occurred in the U.S. and Ireland, the revival of whisky’s fortunes in Japan has brought forth an array of independent distillers. Ichiro Akuto of Chichibu, the granddaddy of this movement, is the biggest star among them, but here are some smaller distillers whose whiskies are either highly anticipated or have already been creating excitement. Ian Chang Komoro Distillery Former master distiller at Kavalan Distillery in Taiwan, Ian Chang moved to Japan in 2020 and formed Karuizawa Distillers Inc. with businessman Koji Shimaoka. The partnership opened the strikingly modern Komoro Distillery in 2023. This single malt facility is built at a much higher altitude than Kavalan, which should result in slower maturation times. Given Chang’s prowess in cask usage with sherry, bourbon, port, wine,…

Yamazaki® 12-Year-Old Japan’s No.-1 single malt whisky, from the country’s first distillery, is rich and multi-layered with sweet vanilla & ripe fruit aromas that lead with coconut, cranberry, and butter on the palate. Hakushu® 12-Year-Old A floral, herbal, and gently smoky single malt. Crisp and vibrant, the 12-year-old offers notes of basil, pine needle, and green apple, with a subtle smoky finish. The Chita® Smooth and somewhat spicy, Chita showcases the essence of grain whisky with a delicate balance of sweetness and oak influence. Hibiki® Japanese Harmony A harmonious blend of malt and grain whiskies offering floral rose, sandalwood, and honey notes. Delicately balanced with candied orange peel on a smooth finish. Ao® A Suntory World Whisky with a unique blend from Japan, America, Canada, Scotland, and Ireland offering smoky…

Jim Beam® White Made from a time-honored family recipe, this iconic bourbon offers a medium-bodied, mellow palate with hints of caramel, vanilla, and toasted oak providing a smooth and sweet finish. Knob Creek® 9-Year-Old First crafted by Booker Noe, Knob Creek offers rich, full-bodied flavors of toasted nuts, grain, and oak. Aged in deeply charred American oak barrels and bottled at 100 proof, it delivers a long, glowing finish. Basil Hayden® Bourbon A light, refined, and approachable bourbon with charred-oak flavors complemented by sweet brown sugar and a touch of black pepper, finishing with lingering charred oak and dried fruit. Booker’s® 2024-01 “Springfield Batch” Honoring Booker Noe’s hometown, aged 7 years, 7 months, and 8 days, this 124.5 proof bourbon features aromas of vanilla and sweet brown sugar, a balanced…

Oysters are most famously savored alongside champagne or vodka, but they aren’t the only accompaniments for those marvelous mollusks. “Oysters and whisky are an uncommon pairing that won’t disappoint,” says owner and chef Elliot Bell of Charlie’s Napa Valley. This combination is made even more delightful when the oysters are complemented by a unique strawberry mignonette sauce like the one he prepares at the St. Helena restaurant. “The flavor profile of the charred strawberries in this mignonette would work with bourbon, rye, Irish, and scotch,” says Bell. “We love this mignonette with Tomales Bay oysters paired with either our Bombo #2, a higher-proof cocktail combining rye and rum with sweet and spicy cinnamon, or the Long House, a lighter, citrus-forward rye-based cocktail.” These two cocktails are terrific on their own,…

Scotch whisky distillers are trying to stay ahead of the curve as the cost of casks rises to new heights. The price of barrels is a story that rolls around time and again, but the factors driving each cycle of price increases differ each time. With cask procurement teams jumping through hoops to ensure the security of their cask supplies, let’s lift the bung on this riveting topic and take a look at what’s going on inside. The last time prices rose sharply, about 8 to 10 years ago, it was because there was a global building boom in new distilleries. This time around, higher cask prices are being driven in part by a falling demand for whisky. Even though whisky is cyclical, this seems counterintuitive, so let me explain.…

1 Akkeshi OWNER Kenten Jitsugyo Co. Ltd. An Islay-inspired distillery making lightly smoked whisky using locally grown raw materials. STYLE Single malt and blends with imported whisky VISITOR FACILITIES Nearby restaurant Akkeshi Gourmet Park is authorized to give tours, but only of the rackhouse and general campus, not the distillery. 2 Chichibu 1 & 2 OWNER Venture Whisky Ltd. STYLE Single malt Led by Ichiro Akuto, progenitor of a new wave of Japanese distilleries. Chichibu offers mostly special releases, both peated and non-peated. VISITOR FACILITIES Yes, by reservation 3 Chita OWNER Suntory STYLE Single grain Located on the shores of the Chita Peninsula near Nagoya, Chita is dedicated to making grain whisky. VISITOR FACILITIES No 4 Eigashima OWNER Eigashima Shuzo Co. Ltd. STYLE Single malt Formerly known as White Oak, it makes…

Koji whiskies are essentially barrel-aged shochus, typically made from locally grown rice or unmalted barley. They’re produced in Kyushu, southernmost of the five main islands that make up Japan. Koji is a type of mold that’s a catalyst for fermentation under the right conditions. The base spirit is usually single-distilled in stainless steel, often by a process called vacuum distillation, which lowers the boiling point. The spirit comes off the still at 42–45%, and koji whisky quickly takes on the flavors of the chosen cask as it matures, whether it’s a sherry, sakura, or Islay cask. A very similar drink is awamori, made from Indica rice on the distant island of Okinawa. The U.S. is the only country in the world—including Japan—where koji and awamori are classified as whiskies. It’s…

Oregon has played a key role in making whiskey since the dawn of America’s craft distilling movement—one of its major contributions being the birthplace of American malt with McCarthy’s Oregon single malt, which debuted in 1996. The city of Portland is best known for its craft breweries, lively food scene, and whimsical reputation for weirdness. But it’s also a whiskey city, with a distilling culture that dovetails nicely with Oregon’s wine and beer background. This culture stretches far beyond Portland, spilling across the rest of the state, too. Here’s a sampling of prominent distilleries that have helped put Oregon on the whiskey map.…

We all know the old adage about making lemonade when life hands you lemons, but what about when life instead delivers a load of Vienna malt? If you’re the distillers at Portland, Oregon’s Westward Whiskey, who by accident received the lightly toasted variety of malted barley typically used by brewers in place of their usual order, you make a new style of whiskey. Distilled in 2019 and released as an exclusive to Westward’s Whiskey Club earlier this year, to say that Vienna Malt Single Barrel is unusual is a bit of an understatement, since distillers almost universally favor the use of the pale, enzymatically rich cereal known as distiller’s malt over any other type of malt, including Vienna. It is not, however, unprecedented. Glenmorangie Distillery’s director of whisky creation Dr.…

ISLAY SINGLE MALT SCOTCH 94 Bunnahabhain 14-year-old Ruby Port Cask (Fèis Ìle 2024), 58.7%, $214 Fruit and spice are the name of the game here, as allspice, plantain chips, banana pudding, dried cherries, and orange slices glide from the glass. On the palate, that fruit and spice are unavoidable, with chocolate banana bread, raisins, pomegranate seeds, and bread pudding coating the mouth. Cooked red fruit, chocolate-covered dates, and Heath bar come forth on the lengthy finish, concluding a big, delicious dram.—JH ISLAND SINGLE MALT SCOTCH 94 Highland Park Cask Strength (Batch 5), 64.7%, $100 This edition of Highland Park’s boldest release was matured in a combination of first-fill sherry, bourbon, and sherry-seasoned American oak, creating a complex and balanced whisky that belies its high proof. Toasted vanilla, sharp citrus, and…

Their unique global reach fosters a positive culture where fresh ideas flourish, sparking groundbreaking cross-cultural collaborations that open up a dynamic world of flavor for premium drinks. Their longevity and deep-rooted traditions ensure that their endeavors are accomplished by showing care and respect for nature and its resources, so that their latest innovations celebrate the company’s purpose to inspire the brilliance of life. Yatte Minahare (YAH-tey mee-na-HAR-reh) Suntory founder Shinjiro Torii’s favorite saying embodies the company’s core value of dreaming big and going for it with determination and a pioneering spirit.…

Since the early days of the cocktail revival in America, Japanese bartending has captured the imagination of bartenders and patrons alike. Characterized by its technical mastery and unfailing attention to detail, Japanese bartending has become a source of fascination, imitation, and even fetishization across the United States. American bars have increasingly looked to Japan for inspiration, incorporating elements of Japan’s bar culture into their own concepts and designs. Many establishments have become paragons of the Ginza style, demonstrating a deep appreciation for the precision and artistry that defines Japanese bartending. This cross-cultural exchange has resulted in a unique fusion, where traditional Japanese techniques are adapted and integrated into the contemporary American bar scene. The allure of Japanese bartending lies not only in its aesthetic appeal but also in the techniques…

Maker’s Mark® Warm, distinctive wheated bourbon with rich caramel, vanilla, and bright fruit notes. Balanced oak and subtle spice lead to a complex, creamy finish. Maker’s Mark 46® Using seared French oak staves during maturation creates deep notes of toasted oak and dark caramel that intertwine with layers of rich vanilla and warm, inviting spices. The finish is velvety smooth and enduring. Maker’s Mark® Cask Strength Powerful, complex, and brimming with bold oak, warm spices, and rich caramelized vanilla notes. Bottled at barrel proof, it delivers a full-bodied, satisfying palate with a long, harmonious finish. Maker’s Mark® Cellar Aged 2024 A meticulously crafted blend of 12 and 13-year-old bourbons aged in the distillery’s limestone cellar. Notes of caramelized sugar, zesty citrus, and toasted almond, with a finish of dried dark…

In today’s fast-paced world, the art of cocktail crafting has undergone a remarkable transformation, making it easier than ever to enjoy a world-class drink at home. The rise of ready-to-serve cocktails, like On The Rocks Premium Cocktails, has revolutionized entertaining by offering an array of perfectly pre-mixed drinks that blend convenience with quality. Whether you’re hosting a party or simply unwinding after a long day, these pre-mixed delights ensure a perfectly crafted cocktail with minimal effort. One of the most compelling aspects of these drinks is their unparalleled convenience. With no measuring, mixing, or equipment required, they take the intimidation out of bartending. Simply pour over ice and serve—it’s that easy. This ease of use makes them an ideal choice for both cocktail novices and connoisseurs alike, ensuring that anyone…

Water Conservation 48% less water used since 2015; targeting 50% by 2030. Watershed Protection 16,000 acres of Natural Water Sanctuary continued to be protected in 2023. Water Recylcing & Reuse 1 billion+ gallons of water conserved by reducing water usage since 2015. Peatland Restoration $4 million invested in our Peatland Water Sanctuary program, restoring and conserving nearly 3,500 acres of peatland between 2021 and 2030. GHG Emissions Reduction 20% reduction in Scope 1 and 2 emissions since 2019. Net Zero Goal Achieve net zero GHG emissions across the entire value chain by 2040. Regenerative Agave Pioneering regenerative agriculture pilot program in Jalisco, Mexico to improve carbon capture in agave fields, aiming to neutralize Casa Sauza’s emissions by 2030. Tree Planting 227,510 trees planted in 2023; over 435,000 since 2019 Sustainable…