The Koval Millet whiskey is aged in 30-gallon new charred oak barrels (like bourbon distilleries, Koval sells all of its barrels after a single use). I was unable to find any information about the amount of time this whiskey spends in-barrel, so I would go ahead and assume it’s quite young. … Koval distillery in Chicago is an undeniable pioneer in this space, with various whiskies for sale distilled from millet, oats, spelt, wheat, and rye. All of Koval’s spirits are single-barrel releases, and all are made from organic grains farmed in the American Midwest.
[Sponsored Content] Japan was introduced to scotch whisky in the late 19th century, when sailors and traders shipped the spirit into coastal port towns – but it wasn’t until decades later that commercial production of whisky really took off. Two men are credited with kickstarting Japan’s love affair with whisky: Shinjiro Torii and Masataka Taketsuru established the historic Yamazaki distillery together in 1924
A long-winded exposition about the changes I’ve seen in the last seven years of blogging, plus a farewell to an inspiration. … Overall, in my limited experience, I feel that the industry has become more inclusive – reaching more customers in more ways than ever before, while at the same time becoming more challenging to newcomers …
Part two of a primer on the word “smooth” in whisky tasting. What it means, why people use it, and why you should stop.
Part one of a primer on the word “smooth” in whisky tasting. What it means, why people use it, and why you should stop.
On a very serious business-related trip, for business, my wife and I dragged ourselves (complaining all the way) up to picturesque Sonoma County, California, to trudge through a tour of Sonoma County Distilling Company’s facility and reluctantly down a bunch of samples. For business.
The mad scientist Bryan Davis is back … and he’s released a pair of whiskies very much in line with Lost Spirits’ previous editions. … Bryan has gone old-school and bought actual Islay whisky to perform his depraved alchemical rituals upon. Sourced from an undisclosed distillery on Islay (his only hint: it’s not Caol Ila), and rapid-aged in his biochemical reactor using American oak staves that have been toasted (or charred, see below) and soaked in late-harvest Riesling.
As a value malt, this has a few ticks in its favor over the Classic, which it is replacing in the permanent Auchentoshan portfolio. $35 is not an unfair price for this light, straightforward NAS malt.
Bryan, as is his wont, does all kinds of crazy things to create these rums, including his usual voodoo involving oak barrels that somehow create super-aged and super-dark spirits in no time at all… Seriously, if you’ve ever even been remotely interested in dark rum, at least seek out a bottle of the Navy Style.
This certainly has the hallmarks of Bryan Davis’s work – funky and offbeat, its flavor pairings are just as unlikely (and just as successful) as salt with caramel and bacon with maple syrup.