These are a few of my Favorite Things

This summer my parents surprised my brother and I with a DNA ancestry analysis if not simply to give us genealogical evidence that we do in fact that we look like we just stepped off the stage at Riverdance. The Irish are a hearty people, surviving off quite literally only potatoes and thriving in the face of heavy anti-Irish sentiment in the United States from the mid-1800s to the early 1900s. We are known for our volatile anger, ability to sunburn against all odds/zinc oxide, inability to pull of neon colors, and the fact that we usually aren’t blood related to 90% of the people we call aunts, uncles and cousins. We are also known for consuming unnecessary amounts alcohol and morphing into demonic leprechauns, a transformation usually prompted by whiskey.

Last year, my friend Dana and I went to a whiskey mecca in Brooklyn and taste tested our way to a favorite. It was a fuzzy day. Well it’s St. Patrick’s Day Season again so time to revisit the topic…for enlightenment purposes, of course. However to take a more sober approach to the research side of things, I went to Astor Place Liquors, where they know their liquor, and had an expert talk to me through his favorites that aren’t the conventional go-to’s (i.e. Bullet, Maker’s Mark)

Down the rabbit hole we stumble…

So for an inexpensive yet quality whiskey, the Whiskey Sensei recommended Old Bardstown and Johnny Drum, both out of the Willett Distillery in Kentucky.  Budget conscious at a conservative ~$30, they both ring in at an aggressive 50.5% alc./vol., so 101 proof. However as much of a punch of the gut that may seem, the taste is apparently very well integrated and the finish is smooth.

Stepping the price point up, the Whiskey Sensei pointed to his favorite go-to, Old Forestor 1897 Bottled in Bond. Referencing the Bottled in Bond Act of 1897, this bourbon was created in one distillation season (January-June or July-December) by one distiller and at one distillery. Basically it’s a guaranteed top-notch spirit. Clocking in at 100 proof, it’s a bold whiskey but apparently expresses stronger notes of warmth and caramel than those of pure alcohol. Only one way to find out…

Koval is a whiskey hailing from the wonderful state of Illinois and instead of using the normal rye or wheat to supplement the 51% corn requirement, Koval opts for millet, one of the main cereal types of Asia and Africa. The finish is rich, with notes of caramel and praline.  Also bravo Chicago, the Koval distillery is the Windy City’s first distillery since the mid-1800’s.

This isn’t the first time someone has raved about Michter’s US*1 American Whiskey. Unlike some of the heavier whiskeys, this is a lighter option both from a taste and alcohol content standpoint, clocking in at 83.4 proof. Apparently it’s very smooth with hints of vanilla and caramel and extremely easy to drink…maybe too easy…

Jumping back to the Willett Distillery out of Kentucky, Rowan’s Creek was the last whiskey my new friend recommended. He noted of all the ones he mentioned, this was definitely a bit spicier and also more floral than the others.  Unlike most whiskeys that push sweet notes, this is grain forward choice and strangely has hints of spearmint.  Not my jam but definitely there’s a palette for everyone and a person for every whiskey.