August 2018

William Grant & Sons Takes 100 Years of Whisky Blending Know-How and Makes a Fistful of Bourbon.

William Grant & Sons, the fiercely independent Scottish family company, whose commitment to making the highest quality spirits has earned the company the prestigious Distiller of the Year award by the International Wine & Spirit Competition (IWSC) and International Spirits Challenge (ISC) 11 times over the past 12 years, is launching its first from-the-ground-up American whiskey. Fistful of Bourbon is a blend of five straight American bourbons—literally a fistful—aged at least two years that together delivers the best that bourbon has to offer. Just grab a bottle, turn it around and we’ll tell you exactly what each of the five brings to the table.

Fistful of Bourbon is a 100 percent straight American whiskey blended by William Grant & Sons Master Blender Brian Kinsman, who was awarded the 2017 ISC Master Distiller of the Year, and Kelsey McKechnie, William Grant & Sons Whisk(e)y Blender, after sampling loads of straight bourbons from all over America. Like you’d expect from a full-fisted bourbon, the whiskey has five distinct flavors: balanced and sweet; green, leafy floral notes; soft spices and hints of nutmeg; buttery toffee; cinnamon and licorice.

“There’s an art and science to blending—and Fistful is a balance of both. Our creative process combined the art of nosing along with our vision for the whiskey and the science of blending different bourbons to create a unique taste all its own. We’re excited to showcase William Grant & Sons’ long-time blending experience by bringing it to the American whiskey scene.”
– Kelsey McKechnie, William Grant & Sons Whisk(e)y Blender

Fistful of Bourbon

“Fistful is a hallmark of William Grant & Sons’ relentless commitment to placing quality at the heart of any new spirit introduction. From Glenfiddich’s pioneering position in single malt Scotch, to Hendrick’s leadership role in reinvigorating the gin category, to Monkey Shoulder introducing blended Scotch to a new generation of whisky drinkers, William Grant & Sons has never stopped experimenting and pushing the boundaries. With over a century of award-winning whisk(e)y experience, we’re thrilled to bring our liquid expertise to something truly unique in the bourbon category.”
– Jonathan Yusen, William Grant & Sons President and Managing Director, Americas

Fistful of Bourbon will launch it first in Texas, and it is blended and bottled at 45% ABV with an SRP of $24.99 for 750ml and $2.99 for 50ml.

For more information, visit FistfulofBourbon.com.

The post Fistful of Bourbon Launches appeared first on Chilled Magazine.

Source: Mixology News

Nothing captures the change of the season better than Calvados, the authentic French apple brandy native to Normandy.

As one of the most famous Calvados brands in the world, Boulard (SRP $50) is the perfect base for fall cocktails, accompaniment to harvest dinners, and thoughtful gift for your world traveler friends. This fall, take a better bite out of the apple when you sip on some history with Boulard.

Boulard Apple Fashioned

Boulard Apple Fashioned

Ingredients:

• 2 oz. Calvados Père Magloire V.S.O.P.
• 1 bar spoon Sugar
• 1 dash Orange Bitters
• 1 dash Old Fashioned Bitters

Preparation: In an old fashioned glass, pour the sugar and add bitters and ice. Mix for 20 seconds, add the Calvados and stir again for 15 seconds. Garnish with a slice of apple.

Optional Rim: Before you make your Apple Fashioned, create a brown sugar, cinnamon,and nutmeg mixture on a plate. Moisten the rim of the old fashioned glass with a slice of apple and then dip into mixture.

The post Must Mix: Boulard Apple Fashioned appeared first on Chilled Magazine.

Source: Mixology News

Half a century in the making, The Balvenie Fifty: Marriage 0962 shines a new light on the unique skill of The Balvenie Malt Master David C. Stewart MBE.

The Balvenie has announced the release of The Balvenie Fifty: Marriage 0962, an expression of exceptional quality, that typifies the skill and knowledge needed to marry significantly aged single malt Scotch whisky. The bottling is comprised of highly rare liquid sourced from four American Oak casks aged 50 years or over, each meticulously selected from the oldest sections of The Balvenie’s stocks by Malt Master David C. Stewart MBE.

Marrying whisky of this age is rarely attempted. Liquid given 50 years or more to express itself can develop flavors that are uniquely intriguing, but their extreme variances of taste, strength and depth make the task complex to say the least. David’s accomplishment has been to select and vat four casks into an exquisite whole that combines—and enhances—their many delicate notes. In this way, The Balvenie Fifty: Marriage 0962 is a unique expression displaying David’s ongoing commitment to experiment and innovation, and representing the very pinnacle of the malt master’s knowledge and ability.

The Balvenie has a rich history of 50-year-old variants. Its first was a 1937, bottled in 1987, at a time when such vintages were almost unknown. Mirroring today’s release, the 1937 was a vatting of four constituent casks, each imparting its own unique and aged flavor. In 2002, the smallest ever release of The Balvenie Fifty saw a mere 83 bottles of uniquely rich liquid taken from the famed Cask 191, Balvenie’s last cask remaining from the 1950s.

In 2012 The Balvenie’s third 50-year-old was drawn from a 1962 European oak sherry hogshead. Just 88 bottles we’re sold in honor of David’s 50th year with William Grant & Sons. And 2014 saw the twin bottlings of two identical casks from 1963 which had matured with markedly different characters. The Balvenie Fifty: Marriage 0962 continues this tradition of innovation by presenting a 50-year-old with an even more complex story.

“Marriage 0962 is the number which corresponds with the month and year I joined William Grant & Sons. Marrying aged whisky stocks is undoubtedly one of the most challenging, yet enjoyable facets of my role as The Balvenie Malt Master. This was a chance to explore the furthest reaches of our precious aged stocks and see how their extremes could be controlled and combined. Despite enjoying more than 55 years in the business, I’m still discovering and learning new things about the science and art of whisky making. The creation of Marriage 0962 took months of patience to complete, as we’re dealing with liquids with extremes in ABV, taste and age. It’s not every day I get the opportunity to work with liquids of such age, so it was a huge pleasure to be able to share it with the world today.”
– Malt Master David C. Stewart MBE

The final liquid, bottled at 41.6% ABV, combines malt and oak with brown sugar, toffee and ground ginger on the nose, followed by further oaky notes, maple syrup, tangy citrus and classic honeyed Balvenie sweetness to taste. The finish is long and lingering, with dried fruits, and vanilla oaky spice notes.

Each bottling of The Balvenie Fifty: Marriage 0962 is presented in a beautiful wooden tube comprised of 50 layers, 48 of walnut and two of brass, expertly handcrafted by Scottish wood craftsman Sam Chinnery at his workshop on Bruntlands Farm near Elgin, Scotland. The presentation also includes an etched brass certificate and bottle glorifier, inscribed with the tasting notes of each constituent cask and the taste, palette and finish of the final marriage. The decanters for Marriage 0962 have been hand-blown from 100% lead-free crystal by Brodie Nairn and his team of expert craftsmen at Glasstorm, based in Tain, Scotland. The bespoke design of the glass decanter is a sleek reinterpretation of the classic Balvenie bottle shape, which itself mirrors the silhouette of the copper stills at the distillery.

The Balvenie Fifty Marriage 0962

The Balvenie Fifty: Marriage 0962 is now available in the U.S. at select retailers (SRP: $38,000).

The Balvenie Fifty: Marriage 0962 tasting notes

• Nose: Malt and oak intermingle with notes of brown sugar, toffee and a gentle hint of spiced ground ginger
• Palate: Deep and mature with delicate notes of oak, layered with maple syrup, tangy citrus and a trace of nutmeg, developing into a delicious honeyed sweetness
• Finish: Long and lingering with layers of complex dried fruits, vanilla, oak, delicate spice and a luscious sweetness

The Balvenie Fifty: Marriage 0962 constituent cask information:

• Cask 6430, American Oak – 24% of The Balvenie Fifty: Marriage 0962
• Cask 6428, American Oak – 5% of The Balvenie Fifty: Marriage 0962
• Cask 3094, American Oak – 24% of The Balvenie Fifty: Marriage 0962
• Cask 0732, American Oak – 47% of The Balvenie Fifty: Marriage 0962

The post The Balvenie Releases New Fifty Year Old Expression for $38k appeared first on Chilled Magazine.

Source: Mixology News

Magical Summer Mixing with Mezan Rum.

I wanted to make a fun stirred cocktail that would be crushable on a hot afternoon, even without containing citrus. By playing off Mezan Rum’s subtle spice with Cardamaro and enhancing the tropical banana flavor with a little acid from the vinegar, it’s ‘crushability’ grew immensely!  This cocktail is rounded out with sherry and overproof rum and is perfect for an end-of-summer Dog Day Afternoon!

Dog Day Afternoon with Alicia’s dog Chamba, who inspired the drink’s name

Dog Day Afternoon

By Alicia Walton

Ingredients:

• 2 oz. Mezan Rum
• 1/2 oz. Lustau East India Sherry
• 1/2 oz. Cardamaro
• 1/4 oz. Demerara Overproof 151 Rum
• 8 drops Coconut Vinegar
• 4 dashes El Guapo Polynesian Kiss Bitters
• Big Orange Twist

Preparation: Add all ingredients to a mixing glass & stir until properly diluted.  Strain over one big cube in a double rocks glass, and garnish with a thick orange twist.

Meet Alicia Walton

CHILLED 100 Member, San Francisco

Alicia Walton exudes the very spirit of hospitality. Immersed in the industry after working numerous shifts in college, she moved to San Francisco from Charlottesville in 2002.

San Francisco’s growing cocktail scene was the perfect learning environment to meet people in the industry and develop a style behind the bar. After working at a slew of the city’s hotspots, she opened her own bar in 2015, The Sea Star, in the heart of the historic Dogpatch neighborhood.

She was recognized by StarChefs in 2016 as a Rising Star of San Francisco and was crowned Ms. Speedrack SF Season 6. In 2017, the San Francisco Chronicle named her one of their annual Bar Stars.

Her career has given her the opportunity to do one of her favorite things: travel!  From exploring her love of sherry in Spain, crushing grapes in Peru to make pisco, and visiting palenques in Mexico to learn the distillation process of mezcal, her love for the bar has helped her embark on some amazing educational adventures. These experiences have allowed Alicia to enjoy the best things in life—great drinks, new friends and beautiful travel.

When she’s not slinging drinks (and wisecracks) in Dogpatch, you can find her with her partner JB and their dog Chamba, enjoying all the amenities the norther California coast has to offer.

Alicia Walton, Chilled 100 Member, San Francisco

The post Magical Summer Mixing with Mezan Rum appeared first on Chilled Magazine.

Source: Mixology News

Magical Summer Mixing with Mezan Rum.

I wanted to make a fun stirred cocktail that would be crushable on a hot afternoon, even without containing citrus. By playing off Mezan Rum’s subtle spice with Cardamaro and enhancing the tropical banana flavor with a little acid from the vinegar, it’s ‘crushability’ grew immensely!  This cocktail is rounded out with sherry and overproof rum and is perfect for an end-of-summer Dog Day Afternoon!

Dog Day Afternoon

By Alicia Walton

Ingredients:

• 2 oz. Mezan Rum
• 1/2 oz. Lustau East India Sherry
• 1/2 oz. Cardamaro
• 1/4 oz. Demerara Overproof 151 Rum
• 8 drops Coconut Vinegar
• 4 dashes El Guapo Polynesian Kiss Bitters
• Big Orange Twist

Preparation: Add all ingredients to a mixing glass & stir until properly diluted.  Strain over one big cube in a double rocks glass, and garnish with a thick orange twist.

Meet Alicia Walton

CHILLED 100 Member, San Francisco

Alicia Walton exudes the very spirit of hospitality. Immersed in the industry after working numerous shifts in college, she moved to San Francisco from Charlottesville in 2002.

San Francisco’s growing cocktail scene was the perfect learning environment to meet people in the industry and develop a style behind the bar. After working at a slew of the city’s hotspots, she opened her own bar in 2015, The Sea Star, in the heart of the historic Dogpatch neighborhood.

She was recognized by StarChefs in 2016 as a Rising Star of San Francisco and was crowned Ms. Speedrack SF Season 6. In 2017, the San Francisco Chronicle named her one of their annual Bar Stars.

Her career has given her the opportunity to do one of her favorite things: travel!  From exploring her love of sherry in Spain, crushing grapes in Peru to make pisco, and visiting palenques in Mexico to learn the distillation process of mezcal, her love for the bar has helped her embark on some amazing educational adventures. These experiences have allowed Alicia to enjoy the best things in life—great drinks, new friends and beautiful travel.

When she’s not slinging drinks (and wisecracks) in Dogpatch, you can find her with her partner JB and their dog Chamba, enjoying all the amenities the norther California coast has to offer.

Alicia Walton, Chilled 100 Member, San Francisco

The post Chilled Drink of the Week: Dog Day Afternoon appeared first on Chilled Magazine.

Source: Mixology News

Brockmans Gin has announced the appointment of Blue Ridge Spirits & Wine Marketing as its national sales and marketing company to further develop the growth of the brand in the USA. The partnership arrangement takes effect on September 1, 2018.

Following four successful years in which Brockmans has developed its business in the Northeast, the brand owners, Brockmans Gin Ltd, have decided to expand Brockmans Gin’s footprint across the entire USA  during the next two years.

Blue Ridge Spirits & Wine Marketing, based in Atlanta, GA, will assume direct responsibility for Brockmans’ day-to-day business development, brand and programming activities working with the brand’s distributor partners in the USA.

“We are pleased to announce this new partnership with Blue Ridge who offer a great fit with our own business and the capability to expand our presence nationally in the USA. The importer of record, Park Street, continues in its current position as do our Brand Ambassadors.”
– Neil Everitt, Brockmans Gin’s Co-Founder and CEO

Neil Everitt

“Our gin has proved popular with bars and consumers in Massachusetts, New Jersey, Connecticut, Rhode Island, New York, Vermont, New Hampshire and Maine. Now, with the help of Blue Ridge Spirits & Wine Marketing, we look forward to bringing this  English-made spirit to an even larger audience across more states in the US.”
– Bob Fowkes, Co-Founder and Marketing Director of Brockmans Gin

Bob Fowkes

“We welcome Brockmans Gin into our portfolio. It is a well-managed brand with a superb growth record in the Northeast and globally in only four years. We look forward to taking this brand to new heights in the US.”
– Carlos Carreras, CEO of Blue Ridge Spirits & Wine Marketing

Brockmans is one of the fastest-growing global super-premium gin brands and, by the end of 2018, will be sold in nearly 40 countries. It launched in the USA early 2014.

Earlier this year, the company reported total revenue of $11m—up 51% year over year. In North America, revenue in that period rose by 45% year over year. The brand celebrates its 10th anniversary in October 2018.

Brockmans Gin is made with 11 botanicals, giving the spirit its unique taste profile. Described as the ‘gin like no other’, Brockmans’ taste profile features a top note of Bulgarian coriander, blueberries and blackberries and a bottom note of juniper berries from Tuscany, married with a dry, bitter-sweet peel of Valencian oranges. This inspired combination serves to give Brockmans an elegant taste. It is so intensely  smooth, it can be enjoyed neat over ice.

For more information, visit BrockmansGin.com and BlueRidgeSpirits.com.

The post Brockmans Gin Names Blue Ridge Spirits as its National USA Sales and Marketing Agency appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 bartender Rael Petit is serving up some refreshing cocktails at one of New York City’s ultimate rooftop bars, St. Cloud at the Knickerbocker Hotel.

St. Cloud Rooftop overlooks Times Square and offers a progressive cocktail menu and craft beers, as well as an upscale, small-plate menu to round out a one-of-a-kind New York City experience.

Rael Petit – Chilled 100 Member, New York

“I created a fun summer cocktail menu for St. Cloud. The menu consists of spritzes, tiki drinks, and many classic cocktail variations. I love making tasty and eye-catching drinks.”
– Rael Petit

Bryant Park Spritz

Bryant Park Spritz

Ingredients:

• 1/2 oz. Fords Gin
• 1 oz. Aperol
• 3/4 oz. Thyme Syrup*
• 3/4 oz. Lemon Juice
• Prosecco (to Top)
• Thyme Leaf (for Garnish)

Preparation: Serve in a wine glass with ice. Top with Prosecco. Garnish with thyme leaf.

*Thyme Syrup

Boil a handful of thyme with 1 quart of sugar and 1 quart of water.

Sweet Dreams

Sweet Dreams

Ingredients:

• 1 oz. Singani 63
• 1 oz. Ocho Añejo Single Barrel Tequila
• 3/4 oz. Honey
• 3/4 oz. Lemon
• 1 oz. Watermelon Juice
• Watermelon Slice with Chili Chipotle Salt* (for Garnish)

Preparation: Combine ingredients; serve on the rocks. Garnish with a watermelon slice with spicy chili chipotle salt.

*Chili Chipotle Salt

Combine 100 grams of chili powder, 100 grams of chipotle salt, and 100 grams of salt.

Havana Affair

Havana Affair

Ingredients:

• 1 oz. Santa Teresa 1796 Rum
• 1 oz. Leblon Cachaça
• 1 1/2 oz. Coconut Water
• 3/4 oz. Lime Juice
• 3/4 oz. Orgeat
• Edible Flower (for Garnish)

Preparation: Combine ingredients; serve in a blue rocks glass with edible flower garnish.

Fly Me to the Moon

Fly Me to the Moon 

Ingredients:

• 2 oz. Fords Gin
• 1 oz. Dolin Blanc Vermouth
• 1/4 bar spoon Coconut Charcoal
• Lemon Twist (for Garnish)
• Pearl Onion, skewered (for Garnish)

Preparation: Combine ingredients; Garnish with a lemon twist and a pearl onion, skewered.

St. Cloud Rooftop

The Knickerbocker, which reopened in 2015, is a monument to New York’s coming of age. Originally opened in 1906 by John Jacob Astor IV, The Knickerbocker welcomed both glitterati and dignitaries, offering the first true multidimensional lifestyle experience. While The Knickerbocker has been registered as a New York City landmark since 1988, the legacy returns to the southeast corner of 42nd Street, between Broadway and Bryant Park. The elegant, urban hotel offers 330 guest rooms (including 40 suites), a renowned fitness program, event space for up to 250 guests, a signature restaurant and bar, a ground-level boulangerie, and a 7,500-square-foot rooftop bar and terrace with unrivaled views of Times Square and New York City’s effervescent skyline.

The post 4 Must Mix Summer Cocktails from St. Cloud Rooftop Times Square appeared first on Chilled Magazine.

Source: Mixology News

As summer heats up, Birra Moretti, Italy’s #1 selling beer* made in the traditional way since 1859, is finding its rightful place in the world of foodies.

The brand’s ‘What’s More Italian’ summer program includes a partnership with former Check, Please! Host Cat De Orio and Barilla® Pasta Executive Chef Lorenzo Boni to encourage LDA+ consumers to enjoy Birra Moretti and Italian cuisine—two iconic Italian classics—with friends and family at home or at other social get-togethers this summer.

Together, Chef Cat and Chef Boni have created five recipes focused on lighter Italian fare, all made with Barilla® pasta selections, that will come to life throughout the summer as Chef Cat goes on-air to prepare each delicious dish at popular TV shows and online outlets including Chicago’s top morning show, The Jam, and culinary online hot spot, The Daily Dish. To kick off the partnership, Chef Cat hosted a one-of-a-kind dining event for select guests at Legacy Records – pairing Birra Moretti’s Le Regionali line, only available oversees, with some of the best dishes at NY’s newest hotspot.

“What’s more Italian than enjoying an ice cold Birra Moretti with authentic Italian cuisine? Our summer promotion reinforces this classic pairing through the five signature Birra Moretti recipes created by renowned Chefs Cat and Boni and by engaging fans everywhere to join in the fun by texting in to share their recipes and ideas for a chance to win great prizes.”
– Amberly Hilinski, Senior Brand Manager for Birra Moretti, Heineken USA, Emerging Brands

Birra Moretti ‘What’s More Italian’ Summer Program

To activate at retail, custom designed POS elements invite consumers to choose Birra Moretti and encourage them to text MORETTI at 88500 for the chance to win favorite Italian branded gift cards. Consumers are also encouraged to submit their own signature Italian recipe for the chance to win the grand prize one-of-a-kind family dinner featuring their dish.

“Birra Moretti is crafted in appreciation of timeless Italian culture and traditions. We are thrilled to expand our horizons through great partnerships that celebrate our shared Italian heritage.”
– Amberly Hilinski

For more information, visit HeinekenUSA.com.

The post Birra Moretti Announces ‘What’s More Italian’ Summer Program appeared first on Chilled Magazine.

Source: Mixology News

The Macallan Showcases Stunning New Spyside Destination Through Masters of Photography: Magnum Edition. Crafted in Partnership with the Acclaimed Photographers at Magnum Photos.

The Macallan has revealed its latest Masters of Photography edition whisky in collaboration with Magnum Photos, the world’s most famous photographic cooperative. Marking its seventh limited edition release, The Macallan Masters of Photography: Magnum Edition celebrates the construction and opening of the new Macallan distillery and visitor experience through never-before-seen imagery and a liquid inspired by the photographers that brought the project to life. This limited edition release spectacularly illustrates The Macallan as it embarks on a new era.

The Macallan Masters of Photography: Magnum Edition builds on previous releases in terms of both the art and whisky components. The whisky is crafted from a vatting of eight casks all differing in character, to reflect the photography style of each of the Magnum photographers and to represent Magnum itself. In addition to the liquid, each pack comes with an awe-inspiring collection of images, taken by six world renowned photographers, as they capture different aspects of the new Macallan distillery and visitor experience.

While prior collaborations include partnerships with notable photographers such as Steven Klein, Mario Testino and Annie Leibovitz, for the first time in the Masters of Photography series, The Macallan partnered with multiple artists. Acclaimed photographers—Steve McCurry, Martin Parr, Paolo Pellegrin, Mark Power, Gueorgui Pinkhassov and Alec Soth—worked to capture the images that will tell the story of the new Macallan distillery and the people behind it, taking it from genesis to completion.

As for the liquid, Macallan Whisky Maker, Sarah Burgess, has crafted a single malt from a combination of eight casks, all differing in character to reflect the photography style of each of the Magnum photographers and to represent Magnum itself.

• A spicy gingered cask reflects McCurry’s bold and brave style.
• A cask of age where oak influence prevails over individual characteristics symbolises Parr’s oblique view of the world.
• A classic cask with an intense black cherry note complements Pellegrin’s forceful black and white pictures.
• Two casks reflect Power’s photography which captures the familiar, but from an often obscure point of view.
• An ex-European red wine cask imparting a rich mahogany red colour represents Pinkhassov’s contrasting and brightly coloured work.
• A first fill American barrel with its delicate citrus notes captures Soth’s heritage and spirit of adventure.
• The final cask is an intensely sweet yet classic Macallan with edge and depth, bringing the whole creation together and representing the imagination and brilliance of Magnum.

“Magnum individuals are the ultimate masters of their medium, offering incredible diversity and distinction within their ranks and capturing all aspects of human life around the world with an unparalleled sense of vision, imagination and genius. They are the greatest collective of documentary photographers in the world and their partnership with The Macallan reflects our shared values of craftsmanship and commitment to excellence.”
– Ken Grier, Creative Director for The Macallan

The Macallan Masters of Photography Magnum Edition

“This project has been a wonderful assignment for both the photographers and the Agency. To be given this amount of creative freedom on a commercial project is very rare. The photographers were literally shown the building site and told to shoot whatever they liked.”
– Tim Paton, Global Head of Commercial Assignments for Magnum Photos

This magnificent and world class collectible set of images comes together as a limited edition objet d’art presented in a stunning archive style gift box. It is complete with a limited release whisky encased within the new heavyweight Macallan bottle and engraved with The Macallan and Magnum Photos logos as well as the names of the six Magnum photographers, a selection of six 11×14 inch signed prints (one from each photographer) and an exclusive book of photography. This coveted item shows history in the making against the backdrop of The Macallan’s ongoing commitment to mastery.

Whisky Makers Notes

• ABV: 43.7%
• Color: Deep amber with rose gold hues
• Nose: Light hints of peat layered into warm spiced ginger with mellow oak notes. Gently coming behind these notes, are an almost tangerine citrus and caramelised apple
• Palate: Candied dried fruits and a butterscotch sweetness with a tickling of spice that moves into a honeyed nut note
• Finish: Medium to long finish ending in sweet earthy peat notes

The Macallan Masters of Photography: Magnum Edition is now available globally, priced at USD $3,500 and limited to 2,000 editions worldwide. For purchasing inquiries, please email: Inquiries.US@TheMacallan.com

For more information, visit US.TheMacallan.com.

The post The Macallan Reveals Latest Edition in Masters of Photography Series appeared first on Chilled Magazine.

Source: Mixology News

Beer and whiskey have more in common than just being mates in a boilermaker.

In the early stage of production, beer and whiskey start the same way: as a sweet soup of grains that have had their starch converted to sugar. Whereas beer goes from there to cooking and (often) has hops added before fermentation, whisky goes straight to fermentation, but then also to distillation and years of barrel aging.

Since the two drinks are made from the same stuff, brewing and distilling also share some rather expensive equipment in common as well. This has led some craft brewers to branch out and try their hand at distilling, transforming the very beer you can buy on shelves into whiskey.

“If whiskey starts its life as a distiller’s beer, why not create a flavorful beer and then build upon those robust flavors through distillation and beyond?”
– Bryan Ricard, Sons of Liberty Spirits

Rogue Ales – Newport, Oregon

If you are into craft beer, especially Oregon craft beer, odds are you’re already familiar with Rogue Dead Guy Ale. This brewery became a “brewstillery” and got into making spirits by taking that well-known ale and turning it into an American malt whiskey, and it’s a fine example of how using flavorful beer wort can express itself in a young whiskey. According to Jake Holshue, who makes spirits at Rogue, “Specialty malts aren’t used that often in whiskey. Scotch whisky is usually 90%-100% base malt. In beer, however, specialty malts are used often and create more complex flavors in whiskey.”

Rogue Dead Guy Ale

Deschutes Brewery – Bend, Oregon

Deschutes is another Oregon brewery that ought to be familiar to any lover of craft beer, but unlike Rogue, it did not take the brewstillery route. Instead of installing some distillery equipment under their own roof, the brewery partnered with Bendistillery, a nearby outfit with a specialty in making spirits under contract. The result was Black Butte Whiskey, made from the same wort as Deschutes’ popular Black Butte Porter.

Black Butte Whiskey

Charbay Distillery – Napa Valley, California

Family-owned and located in the Napa Valley, Charbay was a forerunner of the modern microdistillery movement; it started as a winery and brandy-maker in 1983. Charbay has collaborated with Bear Republic Brewing Company to distill whiskey from beer for several years now, and, in an odd twist, is now literally distilling whiskey from actual beer. The norm is to use the same wort to produce both beer and whiskey, but Charbay is distilling its whiskeys from finished, ready-to-bottle beer instead. The latest example is its Doubled & Twisted, which is blended from whiskeys made from Bear Republic’s Black Stout plus custom-made malt beer and pilsner.

Doubled & Twisted

Sons of Liberty – South Kingstown, Rhode Island

This Rhode Island brewstillery was founded on the premise of making whiskey from beer, and is fresh off winning Craft Producer of the Year 2017 at the annual Icons of Whisky. Its two whiskeys, Uprising and Battle Cry, are made from stout and Belgian ale, respectively. Taking things a step further, Sons of Liberty has also released sherry cask-finished versions of both whiskeys.

Sons of Liberty Battle Cry Whiskey

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Source: Mixology News