Whiskey sour makers mark12/22/2023 ![]() ![]() Reminiscent of drinking whisky on a beach as the wind whips sea spray and bonfire smoke into your face. This no-age-statement Scotch was created with the intention of dialling all those key characteristics up to 11 – and it doesn’t disappoint. Hailing from the Isle of Skye in the Hebrides, Talisker is famed for its peated whiskies that finish with a crack of spicy chilli. Notes of crème brûlée, cocoa powder, coconut and liquorice are prefaced by the spicy bite of the rye, with hints of charcoal lingering in the background. Originally made in Maryland in the 1890s, Pikesville Straight Rye has been owned by Heaven Hill since 1982 and is now made at the company’s Bernheim distillery in Kentucky. ![]() This small-batch whiskey is neither a rye nor a bourbon, and has flavours of vanilla ice cream drizzled with honey, cherries and plums, plus cinnamon and black pepper spice. When it comes to fermenting the ‘mash’ of the grains, some of the previously fermented mash is added to start the process off in this new batch. Sour mash whiskeys are the spirituous equivalent of sourdough bread. ![]() The result is a liquid full of vanilla, caramel, sweet spices, stone fruit and chocolate with a creamy mouthfeel. Black Barrel is a weightier offering than the classic Jameson, boasting a proportion of whiskey that has been made in a pot still, and then aged in barrels that have been double charred. The most famous Irish whiskey brand around the globe, Jameson is made at Midleton in County Cork. Sweet vanilla fudge and caramel are accompanied with fruity berries, tobacco spices and nutmeg, all finished with a wisp of bonfire smoke. It takes an unconventional approach to its product creation too, as witnessed with Campfire, a moreish blend of rye distilled at High West, plus sourced bourbon and peated Scotch whisky. Situated at 2,100m above sea level in Utah, High West is the world’s only ski-in, ski-out whiskey distillery.
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