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Archive for the ‘Base Liquors’ Category

The third stop on the trip was to Buffalo Trace, producer of several of my favorite bourbons. We called in advance and were set up with a pretty great private tour of the inner workings of the distillery. It happened to be a Sunday and no one was actually working, which turned out to be fortunate for us in terms of […]

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Next up, and just down the road from Heaven Hill was one I’d been really looking forward to: Willett Distillery. Occupying a strange middle ground between craft microdistillery and large producer, Willett places their emphasis on very specific small-scale methods that can only really be this closely controlled when making a more manageable amount of product. […]

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Our first stop was the Heaven Hill Distillery. The largest family-owned, and second-largest holder of barreled bourbon in the world, clocking in at 1.5 Million 53-gallon barrels. According to Heaven Hill, bourbon came about when Elijah Craig had a barn fire that charred the inside of his barrels. After deciding to use the barrels anyway […]

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A couple of weeks ago, Whiskey Club took a trip to Kentucky with the singular purpose of enjoying some great bourbon and rye. While we achieved that, we also managed to learn a ton of stuff about where my favorite spirit is made. There’s a veritable mountain of history and tradition that differs from distillery to distillery, […]

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Yesterday, I had a chance to check out the newest in the recent string of whiskey-centric bars opening in Philadelphia. Bank & Bourbon (infuriatingly similar in name to the also-new Bourbon & Branch in Northern Liberties, sure to confuse me more than it should for the foreseeable future) is located at 1200 Market Street, attached […]

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  On our honeymoon, we stumbled across what is apparently the only whisky distillery in New Zealand by sheer dumb luck. The distillery itself hasn’t been up and running for quite a few years, but all the stock was bought by another company and is still being packaged and sold. This means everything they have […]

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South of the Border, West of the Sun 1.5 oz Monte Alban mescal 1 oz grapefruit juice 1 oz bell pepper syrup (see below) 0.5 oz Benedictine 2 dashes Aztec chocolate bitters Shake well with ice and strain into a coupe. Garnish with a wedge of grapefruit. NOTES: This one was a bit of a […]

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Whiskey Society write-ups are guest authored by the host of that month’s meeting. This month we were hosted by Sean Mellody of Mellody Brewing, and his well-behaved dog Barley.  After joining this new group of friends and whiskey drinkers last month, I was excited to host the group at my place in Queen Village. I was […]

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The folks at Cantina Los Caballitos were kind enough to invite us along for their first official Tequila Club, an instructional series that educates about tequila, while showing off the kind of food pairings that might not come to mind when you think about when and where to enjoy the oft-misunderstood Mexican spirit. The club […]

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Note from Jon: as I mentioned in last month’s post, we’re going to have guest posts each month after meetings of the Whiskey Society by the host / person that chose that month’s bottles. This month we were graciously hosted by Sarah and Jordan, and Sarah was kind enough to provide us with a write-up […]

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