Cocktail Queries: What are the best scotch whiskies for bourbon drinkers?
There’s no shortage of brown liquor drinkers out there who appreciate both a nice glass of bourbon, and a dram of fine scotch whisky. Indeed, the two are historically connected, and always have been, ever since the distilling techniques and know-how of Scottish and Irish immigrants to the U.S.A. gave rise to the first truly American styles of whiskey: bourbon and rye.
Suffice to say: I was a foolish, 20-something whiskey geek. Today, I love scotch whisky, and I can recognize just how incredibly varied and eclectic this style is capable of being. Yes, there are absolutely some smoke-and-peat monsters from Islay and a few of the other classic scotch regions—check outfor more of a primer—but that’s just the tip of the iceberg. Scotch runs the gamut, from rich and fruity, to sweet and treacly, to delicate and grassy, spicy or smoky.
This is a non-age-stated, but somewhat burlier scotch whisky at 48.8% that is entirely matured in first-fill sherry casks, making it very sherry forward and extremely flavorful. From the moment I first tasted it, the thought that this was a “bourbon-drinker’s scotch” resonated with me, and I wrote as much in our initial review:
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Fistful of Bourbon (Blended Straight Bourbon) ReviewFistful of Bourbon (blended straight bourbon) review: One of Scotland's biggest scotch companies takes aim at the American bourbon market with an intriguing new blend. whiskey bourbon cocktails
Read more »
A Warmly Spiced Autumn Liqueur, Made at HomeAdd a touch of warm autumn spice to lattes and cocktails with this butternut squash liqueur.
Read more »
Fudgy Bourbon Balls Recipe on Food52I never had a rum ball until I met Merrill. And Merrill knows a good rum ball when she tastes one; she has taught me the finer points of rum ball-dom. A proper rum ball must be dense but moist, and ideally a little gooey. It must sing with booze but shouldn't be too sweet. It should look unpromising and deliver a bang. It turns out that our friend Melissa Clark has just the recipe for such proper rum balls in her terrific new book In the Kitchen with A Good Appetite. I tasted them at a recent joint book signing I did with Renato Poliafito and Matt Lewis (Baked Explorations), Melissa Vaughan and Michael Harlan Turkell (The New Brooklyn Cookbook), and Melissa. Barely a soul showed up, so we sat at the long signing table as if we were on a banquette at Balthazar, and dug into samples of the rum balls (a successful signing in my view). What makes Melissa's rum balls peerless is that she uses Nabisco chocolate wafers, and a little honey to sweeten the 'dough.'
Read more »
I've Spent Most of My Life Hiding the Fact That I'm Hispanic. I'm Not Doing It Anymore.I was 10 when the school bullies started banging their fists on their knees and chanting a racial slur at me in our elementary school cafeteria. It was a word
Read more »