Issue #3 of connosr’s World Whisky Review e-magazine, edited by celebrated whisky writer Dominic Roskrow, hit the virtual stands a few days ago, and it’s packed full of information about new distilleries and up-and-coming whisky producers in the ‘new world’ (outside Scotland, Ireland, and the USA). I’m salivating over the descriptions of Copper Fox’s new whiskies – smoked with fruit wood?! yes please! Take a look… it’s free!
I stumbled upon Wasmund’s Single Malt about 4 years ago. It was actually the first whiskey I drank neat. The fruit wood really adds a distinct character. It’s not an every day drinker in my opinion, but it still has a place in my bar (when I can find it). The last few bottles I have had have been aged at 16 months, and I salivate at getting something around 4 years old eventually. Although, I wonder if they would use their “flavor packs” in the barrel with something aged longer? I’ve become a rye lover over the last year and would love to try their rye whiskey as well.
Yeah, I’m going to keep my eyes open for their latest releases here in California. I’m not much into white dogs, but give an American craft whisky a few years in a quality barrel and I’m interested. Also, I’m a big fan of this kind of innovation. Fruit wood smoke and mashing rye with malted barley… why is nobody else doing this!?
What is Dewar’s White Label? It’s much better than nothing on a Friday evening flight out of O’Hare after you’ve raced through rush hour traffic to get to the airport. But that’s about all it is.