Its cold, and that means two things: 1) ridiculous hats are fair play, and 2) its whisky season (in no particular order of importance). Everyone has their favorites, but this year I’d like to share some of my ‘off the beaten path’ favorites for fireside-sipping. Around here whisky typically translates into bourbon on the rocks. And while “Trace Rocks” has become something of a mantra (signifying Buffalo Trace, our house bourbon), every now and then its nice to mix it up.
Enter Black Maple Hill. A small production bourbon, Black Maple Hill is crafted in one of a handful of family owned, independent distilleries in Kentucky. The care that goes into its creation is evident, resulting in a beautifully balanced spirit with deep flavor and remarkable texture.
If you’re whiskey preference skews towards the Irish, eschew the standby Powers or Jameson and give Red Breast a shot. The slightly more complex older brother to its more widely drank kin, Red Breast is smoother and more robust, offering a long woodsy finish.
If scotch is your calling, then firstly cheers to your good taste, and secondly if you haven’t had the opportunity, get yourself here for a dram of Springbank 15. A delightful middle ground between the assertive peat smoke of Laphroaig and the mellow subtlety of a highland like Oban, Springbank boasts both an incredible maritime nose and a slightly smoky finish, making it my current favorite single malt for sipping. Here’s to whiskey season, get involved.
-Adam
