Liquor

What craft distilleries are producing quality innovative spirits and which labels?

Craft distilleries revolutionize spirits with innovative labels

So the question is what craft distilleries are producing quality innovative spirits? I'll give you a list of five. First, Golden Beaver Distillery in Chico, California. Chris Koenig is the owner distiller there, and he's using rice to make rice whiskey, and using rice as a secondary grain in his bourbon. In Tacoma, Washington, Dry Fly Distilling, Don Poffenroth is the owner distiller there. He's using triticale as a secondary grain in his bourbons and making a triticale whiskey. A triticale is a hybrid of rye and wheat. Whiskey Del Boc in Tucson, Arizona is using mesquite smoked malt in their American single malt products. It's like peat, but a whole lot better. Deerhammer Distillery in Colorado, Winnie Eckstein is the owner distiller there. He is just innovative all the way around in his mash bill selections, in his fermentation techniques, and he's one of the foremost leaders in the country in American single malt production. Last, but certainly not least, is Alan Bishop at Spirits of French Lick. Alan is one of the leaders in the country on apple brandy production, both in terms of the quality of what he makes and the different ways in which he makes it and finishes it. He uses heirloom grains in some of his whiskeys, and he uses very prudent and unique barrel finishes in a lot of his whiskeys as well. So, there's a list of five for you. Hope that helps.

Golden Beaver Distillery, Dry Fly Distilling, Del Bach, Dear Hammer Distillery, and Spirits of French Lick are five craft distilleries producing quality, innovative spirits. Golden Beaver is using rice to make rice whiskey and secondary grains in their bourbon, Dry Fly is using triticale as a secondary grain in their bar, Del Bach is using mesquite smoked malt in their American single malt products, Dear Hammer is using Mash Bill Selections and fermentation techniques for American single malt production, and Spirits of French Lick is using heirloom grains and unique barrel finishes for whiskey.

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The craft distilleries producing quality innovative spirits are:

1. Golden Beaver Distillery in Chico, California - Chris Koenig, the owner distiller, uses rice to make rice whiskey and incorporates rice as a secondary grain in his bourbon.

2. Dry Fly Distilling in Tacoma, Washington - Don Poffenroth, the owner distiller, utilizes triticale, a hybrid of rye and wheat, as a secondary grain in his bourbons, creating a unique triticale whiskey.

3. Whiskey Del Bac in Tucson, Arizona - They employ mesquite smoked malt in their American single malt products, offering a distinct flavor profile similar to peat.

4. Deerhammer Distillery in Colorado - Winnie Eckstein, the owner distiller, showcases innovation in mash bill selections and fermentation techniques, particularly excelling in American single malt production.

5. Spirits of French Lick, led by Alan Bishop - Known for their apple brandy production, Alan utilizes heirloom grains in some of his whiskeys and employs unique barrel finishes to create exceptional and diverse spirits.

These five craft distilleries stand out for their commitment to quality and their innovative approaches to spirit production.

What are some tips for tasting and appreciating whiskey?

Savor whiskey better with friends and adventurous tastings!

What are some tips for tasting and appreciating whiskey? Well, the first thing I would say about tasting and appreciating whiskey is drink with a small group of friends. Share tasting notes together, share the whiskey together, share the experience together. You will learn something every time you do this. Some of your friends are going to pick up on nuances and flavor profiles in a whiskey that you might have missed. But guess what? You're going to be able to tell them things that they might have missed too. It's a really good time. Secondly, be adventurous. You may have your favorites, you may have your daily drinkers, but be willing to branch out. There is a wide spectrum in the spirits world. Don't miss out on something that it has to offer to you.

Taste whiskey with a group of friends, share the experience, be adventurous, and learn something new.

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When it comes to tasting and appreciating whiskey, here are a couple of tips. First, try to drink and taste whiskey with a small group of friends. Sharing the experience and tasting notes together can be a great learning opportunity. Your friends might pick up on flavors and nuances that you missed, and vice versa. It's a fun and educational experience.

Secondly, be adventurous. While you may have your favorite go-to whiskeys, don't be afraid to explore and try new ones. The world of spirits offers a wide range of flavors and profiles. Don't miss out on the unique experiences that different whiskeys can offer.

By following these tips, you can enhance your enjoyment and appreciation of whiskey. Cheers!

How can whiskey be paired with food and what are some recommended pairings?

Unlock the Perfect Pairings: Whiskey's Delightful Food Complements

How can whiskey be paired with food and what are some recommended pairings? Well some foods just go well with whiskey period. While some foods will bring out different flavors in the whiskey that you're drinking. One thing that is often paired with whiskey is nuts. You don't have to get real fancy, peanuts or pecans work just fine. If you have something that maybe like a toffee coated peanut or peanut brittle or there are praline pecans that you can buy at Costco, they're absolutely fantastic with whiskey. Fruits are another thing that pair well with whiskey. Dried fruit is especially good, especially if you're in a group tasting setting. So dried cherries, dried cranberries work really well. Don't overthink it, just get a charcuterie board and a few bottles of your favorite whiskey and start trying different things. You'll have a lot of fun with this. And finally, it's tough to beat just a good medium rare rib eye steak in your favorite glass of whiskey.

Peanuts, pecans, dried fruits, charcuterie boards and a ribeye steak are all great food pairings for whiskey.

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Pairing whiskey with food can be a delightful experience. Some foods naturally complement whiskey, while others can bring out different flavors in the spirit. 

Nuts are a classic pairing with whiskey. Simple options like peanuts or pecans work well. For added flair, try toffee-coated peanuts, peanut brittle, or praline pecans. They create a fantastic combination with whiskey.

Fruits also make excellent companions to whiskey. Dried fruits, such as cherries or cranberries, are particularly enjoyable, especially in a group tasting setting. Don't overthink it—simply gather a charcuterie board, a few bottles of your favorite whiskey, and start experimenting with different combinations. It's a fun and exploratory process.

Lastly, it's hard to beat the classic pairing of a perfectly cooked medium-rare rib-eye steak with your favorite glass of whiskey. The rich flavors of the steak and the complex notes of the whiskey create a harmonious match.

Remember, the joy of pairing whiskey with food lies in the experimentation and discovery of flavors that work well together. Enjoy the process and savor the experience.

What are some of your favorite non-bourbon spirits?

Exploring the Flavors: Rye, American Single Malt, and More!

What are some of your favorite non-bourbon spirits? Well, I'll start with the easy one and that's rye. Some people say they don't like rye but they like bourbon, and that doesn't really make a lot of sense to me. Maybe you've been biased against rye because somebody's told you how spicy it is, but that's not really the case in every situation, so I would challenge you to try rye again, and try to find something that's not sourced. Much of the rye in the United States is sourced from one distillery, so if you keep trying that rye over and over again, then you're not going to like it. So try something different, something that you know what distillery it came from. Another one is American single malt. Now, that's going to be similar to scotch, and some people say, oh, I don't like scotch, I don't like peat. Well, you're in luck. American single malt largely is not peated. There is some that is. There's some that is treated in other ways, but American single malt is one of the fastest growing areas in American spirits. If you want to get a little bit more esoteric, you can go to absinthe, which there's a lot you can learn about absinthe. It's a lot of fun to drink. French brandies like Armagnac, Cognac, those are really good as well, and American brandies such as apple brandy, don't miss out there. So those are just a few of my favorite non-bourbon spirits.

My favorite non-bourbon spirits include rye, American single malt, absinthe, French brandies (like Armagnac and Cognac), and American brandy.

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Some of my favorite non-bourbon spirits include rye, American single malt, absinthe, French brandies like Armagnac and Cognac, and American brandies such as apple brandy.

Rye is often misunderstood, and I encourage you to give it another chance. Look for rye that is not sourced from a single distillery to explore different flavors. American single malt, similar to scotch but usually not peated, is a rapidly growing category in American spirits.

For those seeking a more unique experience, absinthe offers a fascinating journey with its rich history and enjoyable flavors. French brandies like Armagnac and Cognac are also excellent choices. Don't forget about American brandies, particularly apple brandy, which shouldn't be overlooked.

These are just a few of my favorite non-bourbon spirits that I highly recommend exploring and enjoying.

Hi Kevin! Tell people about your background, expertise, and how you can help.

Kevin Rose: Bourbon Steward & Writer Delving into the World of Whiskey

Hi there, my name is Kevin Rose. I'm a certified bourbon steward, but I'm also a writer. I have a blog called Bourbon Fellowship where I'll write not just about bottle reviews and tasting notes, but I'll also try to dig into a little bit more of the details behind the distillery and the distiller that made that whiskey. I also write a lot about the relationship side of being a bourbon enthusiast and the friendships that you gain through that. I also co-host a show called Bourbon Turntable. On that show we blend the love of music with the love of whiskey. You can find that on YouTube or your favorite podcast platform. On that show we'll talk with distillers about not just the whiskey they make, but the music they love and the music that may inspire them. We also have musicians on from time to time to talk about the whiskeys that they like as well as their own music. So I hope you'll tune in and check us out. Bye.

I'm Kevin Rose and I'm a certified Bourbon Steward and writer. I have a blog called Bourbon Fellowship, where I write about whiskey reviews, tasting notes, distilleries, and the relationships formed through being a bourbon enthusiast. I also co-host a show called Bourbon Turntable, where we talk to distillers about whiskey and music that inspires them, as well as having musicians on to talk about their favorite whiskey and music.

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Hello, I'm Kevin Rose. I'm a certified bourbon steward and a writer. Through my blog, Bourbon Fellowship, I share more than just bottle reviews and tasting notes. I delve into the details behind the distillery and the distiller behind each whiskey. I also explore the relationships and friendships that come with being a bourbon enthusiast.

Additionally, I co-host a show called Bourbon Turntable, where we combine our love for music with our love for whiskey. You can find our show on YouTube or your favorite podcast platform. On Bourbon Turntable, we have conversations with distillers about their whiskey and the music that inspires them. We also invite musicians to discuss their favorite whiskeys and share their own music.

If you're interested in the world of bourbon and enjoy exploring the connections between whiskey and music, I invite you to check out Bourbon Fellowship and tune in to Bourbon Turntable. Thank you!

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