90 degrees outside and I received a call yesterday at work downtown to taste some spirits- sure, why not, Iím a professional taster right? Ha, just a bit crazy. I will say however, this is a pretty great perk when working in the bar business- suppliers come to you with new products to try. Ranging from an Amaro (Italian bitters) to a Agricole Rhum (from Martinique- sugar cane, not molasses) what stood out on a hot day: Whistlepig Rye Whiskey from Vermont. I warned you, crazy.
Merely six short years ago, Raj Bhakta purchased and began restoring a sustainable organic farm on 500 acres in Shoreham, Vermont with the guidance of Dave Pickering, previous master distiller at Makerís Mark. This all comes at a price, but worth it.
100% rye and 100 proof, it is surprisingly smooth, partially due to 10 years bottle age. With toffee and butterscotch, the spice of the rye is there too, accompanied by some orange citrus. Delicious as I tried it with a cube of ice, Iím looking forward to trying it in a Manhattan- maybe when itís a little cooler outside.
Remember: ďThere is no bad whiskey. There are only some whiskeys that arenít as good as others.Ē-Raymond Chandler
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