The Busker Irish Whiskey: Single Pot Still For The Win

The popularity of Irish Whiskey in the United States continues to grow significantly. In 2021, U.S. consumption of Irish Whiskey grew by 15%, and in 2022, the growth was 6.9%. And in 2022, 6 Million cases of Irish whiskey were exported to the U.S., their #1 export market, comprising about 40% of their total exports.

Jamesons is, by far, the most popular brand of Irish Whiskey but there are currently over 40 distilleries in Ireland, including some small producers which are making their mark in the U.S. At the recent WhiskyX event held in Boston, where I was a media guest, I made my acquaintance with one of the newer brands, The Busker Irish Whiskey. They currently produce four types of Irish Whiskey, and I was impressed by their portfolio, especially considering the price points.

As a little background, there are four types of Irish Whiskey, including Single Malt, Single Grain, Single Pot Still and Blended Irish Whiskey. The first three styles must all be aged for a minimum of three years in wooden casks. Single Malt must be made from 100% malted barley. Single Grain must contain malted barley, but no more than 30%. Single Pot Still must have a minimum of 30% malted barley, a minimum of 30% unmalted barley, and may have up to 5% other cereal grains. Single Pot Still must also be made only in a pot still, not a column still. Blended Irish Whiskey is just a blend of two or more of the three styles. 

The Busker Irish Whiskey, which launched in September 2020, is produced at the Royal Oak Distillery in Carlow County, located about 60 miles south of Dublin. The distillery is located on an 18th century estate, the former Holloden House. It's located close to the Barrow River, and the distillery's water comes from an underground water reservoir. Illva Saronno Holding, best known for Disaronno Amaretto, entered into a partnership to construct the Royal Oak Distillery, which opened in 2016. It's alleged that Augusto Reina, the CEO, wanted to produce a whiskey that would mix well with their Amaretto in a Godfather cocktail. That distillery produced Walsh Whiskey for a short time, until the partnership ended in 2019. Then, the distillery, which has a capacity of about 500,000 cases annually, began to produce Busker Irish Whiskey. 

The Busker wants to be true to its Irish roots, but also wants to be more adventurous, more cutting edge Their Master Blender, who works exclusively for The Busker, is Caroline Martin, who has about 35 years of whiskey experience and has won numerous awards in the industry. Martin is highly skilled, bringing her vast experience to the production of The Busker. The company produces all four types of Irish Whiskey, and one of their key points of differentiation from other Irish whiskey producers is their use of "rare and selected Cantine Florio (1833) Sicilian Marsala wine casks." Cantine Florio makes excellent Marsala, and one of their wines was in my list of Top Ten Wines of 2022.

The Busker Single Pot Still Irish Whiskey ($32.99), produced in copper pot stills, is matured in ex-bourbon and sherry casks. This was an impressive whiskey, especially considering the price point, delivering a complex, delicious, and alluring taste. On the palate, there's an intriguing melange of flavors, each sip bringing something new to your mouth. There are floral notes, touches of honey and caramel, hints of nuttiness, and plenty of pepper and spice, especially on the lengthy, satisfying finish. It's rich and smooth, perfect neat or on the rocks. With the weather starting to cool down, this would be an excellent choice on a chilly night. It's a whiskey to slowly sip and enjoy, to savor each intriguing taste. Highly recommended!  

The Busker Single Grain Still Irish Whiskey ($32.99), produced through a column still, is matured in ex-bourbon barrels and Marsala casks. With a fruity aroma, this whiskey has more of a sweeter taste, with flavors of caramel, vanilla, and butterscotch, although the finish is more dry. This is also a whiskey that can be enjoyed neat or on the rocks, although you might use it in cocktails too. 

The Busker Single Malt Still Irish Whiskey ($32.99) is matured in ex-bourbon and Oloroso sherry barrels, and is a more intense whiskey. There are initially fruity flavors, citrus and stone fruit, but the flavors transform on your palate, with additional notes of herbs and spice, as well as hints of caramel, salted almonds, and a bit of chocolate on the finish. Interesting complexity, a lengthy finish, and a creamy mouthfeel. Perfect neat or on the rocks, and I wouldn't recommend using it in a cocktail as it would be better on its own. 

The Busker Triple Cask Triple Smooth Irish Whiskey ($27.99) is a blend of the other three whiskies, presenting a smooth and easy drinking whiskey, with plenty of flavor. It's more mellow, with tastes of vanilla, tropical fruit, caramel, and mild spices. There's a touch of sweetness on the finish, with notes of chocolate. This is their whiskey which is most recommended for use in cocktails, however you might enjoy it neat or on the rocks as well. 

My overall favorite of the four was the Busker Single Pot Still Irish Whiskey, which is an excellent buy, especially at only $32.99. With so many whiskies on the market ranging from $40-$60, this is a whiskey that can compete with many others at that higher price range. Check out all four of The Busker Irish Whiskies, and maybe find a new favorite.  

What's Traditional Shepherd's Pie? A Historical Look

Shepherd's Pie is excellent comfort food, especially during the winter, a hearty dish of minced or ground meat and mashed potatoes, and possibly some veggies. Historically, it used to be made with leftovers, a simple recipe so food wouldn't go to waste. Many restaurants and food markets seem to prepare their own version of Shepherd's pie and everyone has their own favorite spot to enjoy this hearty dish. For example, I enjoy the version sold at J. Pace & Son in Saugus.

This dish would seem to be free of controversy, absent of pretensions, but that isn't the case. What constitutes "traditional" Shepherd's Pie? That is the question at the heart of the disagreements. Some people claim that it must be made from lamb, and that if it is made from beef, then it must be called Cottage Pie. Other people add that it must only contain certain vegetables. Are these claims accurate? Do they represent a lengthy historical tradition? If not, what actually is "traditional" Shepherd's Pie?

We probably should first address the meaning of "traditional." This isn't a precise term, and generally refers to something that has existed for a significant length of time, over the course of a number of generations. For example, we might state that a recipe that has remained largely unchanged for a hundred years or so is a traditional recipe. Other people might believe that a recipe which has only been around for twenty-five years has become traditional, though we might also view that as more a modern tradition.

So, how should we view the "traditional" Shepherd's Pie recipe? Should we focus on recipes that have existed for 100+ years, or look for something more modern, which has been around for only a fraction of that time period? Let's take an extended historical look at Shepherd's Pie and later analyze the answers to these questions.

According to the Merriam-Webster dictionary, the first known use of the term "cottage pie" was in 1791. At the time, it referred to a meat and mashed potato pie, and it could be of any type of meat, such as beef or lamb. That same dictionary noted that the first known use of the term "shepherd's pie" was in 1854, though that isn't actually correct. From my own research, I found a source referencing "shepherd's pie" that was five years older, from 1849.

The Practice of Cookery and Pastry, Adapted to the Business of Every Day Life by Mrs. Williamson (Edinburgh, 1849) was a book of Scottish recipes, and the author was a culinary instructor, hoping to "give the most useful, plain, and economical dishes by means of easy and distinct directions, ..." There was a chapter on savory Pies, including items such as Pigeon Pie, Mutton Pie, Rabbit Pie, Partridge Pie, Venison Pie and Sheep's Head Pie. There wasn't a recipe or mention of Cottage Pie but there was a recipe for Shepherd's Pie, which could be the first such known printed recipe for such.

The recipe stated, “Shepherd’s Pie. Take cold dressed meat of any kind, roast or boiled. Slice it, break the bones, and put them on with a little boiling water, and a little salt. Boil them until you have extracted all the strength from them, and reduced it to very little, and strain it. Season the sliced meat with pepper and salt, lay it in a baking dish, and pour in the sauce you strained. Add a little mushroom ketchup. Have some potatoes boiled and nicely mashed, cover the dish with the potatoes, smooth it on the top with a knife, notch it round the edge and mark it on the top, the same as paste. Bake it in an oven, or before the fire, until the potatoes are a nice brown.”

This is a fascinating recipe in a number of regards. First, it tends to give some credence to those who believe Scotland originally coined the term, "Shepherd's pie." Second, it indicates that you can use any type of meat, and not just mutton or lamb. Third, there are no vegetables in this recipe, just a bit of mushroom ketchup. Fourth, the meat is placed at the bottom of the pan and then topped with mashed potatoes. For approximately the next 125+ years, most recipes for Shepherd's Pie would follow these basics, using any type of meat, mashed potatoes and no vegetables. This then is a strong candidate for a "traditional" Shepherd's Pie, a basic recipe that has lasted for 125+ years.

One of the first newspapers references to Shepherd's Pie was the Daily Telegraph & Courier (England), December 1, 1870, which discussed a dinner for a festival of the Scottish Corporation. "The dinner embraced the usual Scottish delicacies, such as cock-a-leekie, haggis, sheep's head and trotters, collops, shepherd's pie, and black puddings.." There was another brief reference in The Freeman’s Journal (Dublin, Ireland), December 4, 1872, “We learn that there was a strong flavour of national dishes in the menu, which included cockie leekie, Scotch broth, haggis, sheep’s head, shepherd’s pie, and white and black puddings—all excellent things in themselves,…” Neither newspaper provided any details of the ingredients for the shepherd's pie, however they help to confirm the Scottish origin of Shepherd's pie.

During the 1870s, several books provided recipes and additional information for Shepherd's Pie. The Scholars' Handbook of Household Management and Cookery, by W.B. Tegetmeier (London, 1876), printed this recipe, “Shepherd’s Pie.—Cut up any scraps of cold meat, season to taste, sprinkle over a few fine herbs, out them in a pie-dish, pour over a little water. Mash some potatoes with half a gill of hot milk, in which half an ounce of butter is melted. Cover your pie with them, and bake half an hour.” Once again, we see that any type of meat could be used, and that potatoes were the only other significant ingredient. There were no vegetables.

The Kettners Book of the Table: A Manual of Cookery (London, 1877) provided information on Irish stew, made with mutton and potatoes, and then stated, “In Scotland they produce exactly such a stew, cover it over with a crust, and call it Shepherd's pie." The book also noted, "In Devonshire and Cornwall they make this pie, put apples into it instead of potatoes, and announce it as Devonshire, Cornish, or Squab pie." Note that this passage didn't state that Shepherd's Pie was only made from mutton. And based on all of the additional references in other resources, it's obvious that restriction didn't exist during this time period. Plus, there is more confirmation of the Scottish origin of Shepherd's pie.

The Official Handbook for the National Training School for Cookery, Compiled by R.O.C. (London, 1877) provided a recipe for Shepherd’s Pie, as well as an average cost to make one, 9 1/4 sixpence. The recipe called for "any scraps of cold meat," potatoes and a small onion. It also noted that if there was insufficient fat in the cold meat, that you could add some pork fat. This is the first recipe to add a vegetable, an onion, to the recipe. And once again, we see that any type of meat could be used.

We then find in Margaret Sim's Cookery (London, 1879) a more elaborate ecipe for Shepherd’s Pie that called for you to “Take cold roast beef, mutton, or veal;…”  It also called for several vegetables, including onion, carrot, turnip, and celery. In addition, an egg was added to the mashed potatoes. Again, we see that the recipe isn't limited to mutton, though a number of veggies are added, making this one of the more unique Shepherd's pie recipes of this time.

In The Art of Cooking by Matilda Lee Dods (NY, 1880), we find maybe the first time a recipe for Shepherd's Pie was published in an American cookbook. The recipe called for “One pound of cold roast beef, one Spanish onion, one and one-half ounces of butter, one-half ounce of flour, one pound of mashed potatoes, one-half gill of cold water, one teaspoonful of pepper, one teaspoonful of salt." No mutton used here. Differing from prior recipes, a layer of potatoes was first laid down in the pan, and then covered by a layer of meat. Then, additional layers of potatoes and meat were alternated, though potatoes would placed at the very top.

Moving back to newspapers, The Hull Packett and East Riding Times (England), April 1, 1880 published an article about the Pork Pie Club, which created a massive "Shepherd's pork pie, weighing one ton plumping weight, baked with a wagon of Denaby Main coals,.." It "will be eaten with a true South Yorkshire Relish, by the members of the above club, who will also partake of six dozen of Balding’s champagne.” Again, this pie wasn't limited to mutton, though they didn't provide the recipe so it is unknown if it contained any vegetables or not.

The Leeds Mercury (England), June 1, 1881 wrote, "When a sirloin of beef is no longer fit to be brought to the table there is always a great deal of meat on it which can be used for rissoles, croquettes, sausage rolls, Cornish pasties, Shepherd's pie, ..." This article was reprinted in a number of U.S. newspapers, and the first newspaper to do so might have been the Freeborn County Standard (MN), September 1, 1881. This might have also been the first U.S. newspaper reference to Shepherd's pie.

The Sheffield and Rotherham Independent (England), March 4, 1882, published a recipe,  “Shepherd’s Pie—Chop fine about a pound of cold meat, add salt, pepper, parsley, and any other seasoning that may be liked; put it in a pie dish and pour it over some good gravy, sufficient to cover the meat; boil about two pounds of potatoes, mash them and put them over the meat nicely smoothed, a few bits of dripping stuck on the top, and a little flour; bake in the oven, or in front of the fire until nicely brown.” Any type of meat could be used, and no vegetables were included in this recipe, similar to the original recipe from 1849.

Back in the U.S., the Sterling Gazette (Kansas), March 20, 1884, quoted a Boston Globe article, providing another recipe for Shepherd’s pie, noting it is made with a “mince of cold mutton, made by cutting the meat in small bits and warming it in a little thickened gravy. This makes a delicious breakfast dish.” No vegetables were included. This recipe was reprinted in numerous other U.S. newspapers over the course of the next 4-5 years. Though this recipe called for mutton, plenty of other later recipes indicated any type of meat could be used.

It's also interesting that Shepherd's pie was seen at this time as a common breakfast dish in the U.S. Numerous later newspapers articles would continue this belief, sometimes showing breakfast menus that included Shepherd's pie. These articles also noted that Shepherd's pie could also be a lunch and dinner dish. You could eat it anytime during the day you desired. Would you eat Shepherd's pie for breakfast? Have you ever enjoyed it for breakfast?

Returning to the UK, The Newcastle Weekly Courant (England), November 13, 1885, penned an article about what cooks can make with cold mutton, referred to several times as “cold meat”. It stated, “Broken ragged pieces may be used for mince, mutton pie, Cornish pasties, shepherd’s pie, vol-au-vent;" There was a follow-up article in their November 20, 1885 issue, giving suggestions for what cooks can produce from cold beef, and that also included “made into Cornish pasty or shepherd’s pie.” As we can see, Shepherd's pie could still be made from mutton or beef.

Rabbits in Shepherd's pie? The Dumfries & Galloway Standard, August 14, 1886, detailed a dinner that included, "the chief dish was shepherd's pie, made with rabbits. Each pie contained four full-grown rabbits, one pound of fat pork, and potatoes in abundance." There certainly don't seem to be any hard and fast rules as to what meats could go into a Shepherd's pie. And rabbit is delicious!

As a brief aside, a similar dish to Shepherd's pie was conceived in the U.S., and it was known as Boston Brown Hash. I haven't yet been able to find the specific origin of this dish, and whether it actually originated in Boston or not, though the earliest reference I found to it was in the Philadelphia Cook Book: A Manual of Home Economics by Sarah Tyson Heston Rorer (G. H. Buchanan & Co., 1886).

The book's recipe stated, “Boston Brown Hash. Chop any remains of steaks, roasts or stews very fine. Grease deep pie-dishes. Put a layer of mashed potatoes (cold ones, left over, will answer) in the bottom of the dish, then a layer of meat, then a layer of stale bread crumbs; sprinkle with salt and pepper; place here and there a few bits of butter, and moisten with a half-cup of beef gravy, then another layer of potatoes. Dip a knife into milk and smooth over the top. Bake in a moderate oven about a half hour, until a nice brown.”

Boston Brown Hash was primarily mentioned in U.S. newspapers and books up to around 1935, and the various sources which provided a recipe were nearly identical. Any type of meat could be used for this dish, and its main difference from Shepherd's pie was the addition of a layer of stale bread crumbs. Why has this recipe been largely forgotten now?

Back to Shepherd's pie. The Hampshire Telegraph and Naval Chronicle (England), December 29, 1888, offered another Shepherd’s Pie recipe, “Cut cold cooked mutton into dice. Cut four good sized cold potatoes into blocks, put a layer of each in a deep baking dish, then a sprinkling of salt, pepper, and chopped parsley, and so continue until the materials are used; pour over a cup of stock or water, and place here and there a few bits of butter. Have ready two cups of mashed potatoes, add to them a quarter cup of cream, a half teaspoonful of salt and a dash of pepper; beat until very light and add a tablespoonful of butter and one cup of sifted flour, mix lightly and roll out in a sheet, cover it over the top of the baking dish, and make a small hole in the centre to allow the escape of steam. Bake in a moderate oven one hour.” This recipe used mutton but no vegetables were included.

The Weekly Standard and Express (England), November 5, 1892, then offered their own recipe for Shepherd’s pie, “Half fill a pudding mould with pieces of beef seasoned with salt and a little pepper. Pour over it a cupful of gravy, with a slight suggestion of Worcestershire sauce, catsup or vinegar, to give piquancy, cover with a thin crust of newly-boiled and mashed potatoes, and bake in a moderately heated oven to a nice light golden-brown colour.” Beef and mutton both remained as valid options for Shepherd's pie.

Next, in the U.S., the McPherson Daily Republican (Kansas), September 11, 1893 published a recipe stating, “Cut into dice one quart of any kind of cold meat. Mince very fine two tablespoonfuls of salt pork, and add to the meat.” The recipe also called for the addition of an onion, still the most common vegetable used in any of these recipes.

Returning to the UK, The Newcastle Weekly Courant (England), August 25, 1894, published, “Shepherd’s Pie (made of fragments of meat and cold potatoes).—Take whatever fragments of meat there may be in the larder, and double its bulk in potatoes. Mash the potatoes smoothly, and beat them up with a slice of melted butter, a little milk, and salt. Cut the meat into thin slices, free from fat, skin, and gristle; or if preferred, mince it finely. Season it with pepper and salt. Butter a shallow pie dish, put the meat into it, and moisten it with any gravy there may be, and a teaspoonful of Worcester sauce. If liked, a small onion finely chopped, and two sage leaves can be sprinkled over the meat. Cover with a thick layer of mashed potato, rough the top with a fork, and bake in a moderate oven until the pie is hot through, and brown on top.” We see again that any type of meat can be used, and an onion is used.

Though beef, mutton, and pork have all been choices for Shepherd's Pie, it doesn't stop there. The Freeman’s Journal (Dublin, Ireland), February 7, 1895, in an article on Some Recipes for Second Day Cooking, noted,  “.., and such parts of the joint as still remain may be cut off and mixed together with any other scraps of cold meat, game, or poultry that there may be in the house, and served either as mince or shepherd’s pie for luncheon,…” Even poultry was permissible in your Shepherd's pie.

Back in the U.S., the Boston Globe, February 5, 1895, provided a Shepherd's pie recipe that called for the use of a "mince of cold lamb" and no vegetables.  A slightly different recipe was in the Boston Globe, March 11, 1895, and it used mutton, though still no vegetables. The Marshfield News and Wisconsin Hub, June 13, 1895, also published a recipe calling for “A pound of mutton, minced fine, or any scraps of cold meat can be minced and used for this dish.” The Circleville News (KS), March 26, 1896, also printed a recipe that called for “Minced cold beef or lamb.”

What about Scotland? Well, The Courier and Argus (Scotland), October 29, 1896, published a recipe, “Shepherd’s Pie—Take cold meat, slice it, break the bones, and put them in with a little boiling water and salt. Boil till all the strength is extracted, and reduce to a little thin strain. Season the sliced meat, and lay in a baking dish. Pour in the sauce. Add ketchup. Cover with a paste of mashed potatoes, and bake in a brisk oven.” It calls for "cold meat" in general and doesn't differentiate what kind of meat. Also note that it calls for the addition of ketchup!

In The Californian, February 21, 1899, the paper presented a Shepherd's pie recipe that stated you could use "cold mutton, lamb or veal" and no vegetables were included in the recipe either. The Times (PA), May 16, 1899, printed a recipe that included "cold beef, onions, and potatoes." The Buffalo Evening News (NY), May 31, 1900, had a recipe calling for "cold mutton." And in another New York newspaper, the New-York Tribune, December 28, 1900, the recipe stated you could use "any kind of cold meat" and it also included the use of an onion. The News Journal (DE), February 5, 1901, had a recipe that stated you could use "whatever meat was at hand," and it too required an onion. And The Boston Globe, July 23, 1903, had a recipe using "cold meat" and an onion. We can see these recipes vary as to the type of meat that is used, most using whatever is available, and the only vegetable they still used were onions.

The Gloucestershire Echo, December 11, 1914, published, "Cottage pie (alias shepherd's pie) is a useful stand by; and it, too, will awaken tender recollections of home." We can see that 65 years after the first documented use of the term "shepherd's pie," it is still used interchangeably with cottage pie, indicating both are made from beef or mutton/lamb.

Let's jump forward a bit and check in on England. The Guardian (London), April 29, 1930, printed an article that stated, “The remains of joints such as shoulders and legs of mutton and ribs of sirloin of beef have many uses. Minced finely the meat can be made into potted meat, with the addition of seasoning and a little good stock, or it may be used to form a shepherd’s pie or rissoles, or it may be warmed in a little good gravy and served with boiled rice.” We continue to see that both mutton and beef could be used in a Shepherd's pie.

And later that year, The Guardian (London), December 30, 1930, published another fascinating article, titled Shepherd’s Pie: The Real Thing. It explained what they considered to be the proper way to prepare a Shepherd's pie, noting that “The false dish consists of a hash, containing ‘left-over’ mutton or beef disguised with sauce and concealed by potato. Not so the true. Though one of the least expensive dishes in all the home repertory, it should be also one of the most welcome, as it is certainly second to none in warming and nourishing qualities.”

It then went into detail about the type of meat that should be used. “It must be made from fresh meat. With this proviso it offers a wide range of flavouring and composition. If of mutton, the meat should be comparatively free from fat; if of beef, an admixture of fat is allowable. In either case the meat should be of good quality and freshly minced (not cut up), but a quarter of a pound is ample allowance for each person." We again see that Shepherd's pie, the "real thing," could be made with either mutton or beef. So, 80 years after the first Shepherd's pie recipe was published, we still see that any type of meat could be used. With that amount of time, it seems this is definitely a traditional dish.

This article was also the first to add numerous other vegetables, and not just onions, to the dish. It stated, "The meat should be spread loosely at the bottom of a pie-dish. Then scraped carrot, finely ringed onions, sieved or squeezed tomatoes (without their skins), and, if possible, some peeled and cut-up mushrooms are added in a layer over the meat. A very little of each vegetable goes a long way, and the more there are the better the pie." It continued, "A very small sprinkling of mixed herbs, with a bay leaf to work its subtle magic, is an addition for those who like herb flavouring."

Finally, it discussed the mashed potatoes and the cooking of this dish. "Then a generous plateful of well-cooked potatoes which have been mashed with pepper and salt and a tablespoonful of hot milk is added smoothly and thickly over and scored with a fork for better browning. But between the meat and the potato some knobs of butter and a very little salted water or weak stock have been inserted. The slower this dish cooks the better. It is important that no dry salt be added to the meat layer.”

The Aberdeen Press (Scotland), September 28, 1932, continued supporting the position that Cottage pie and Shepherd's pie were alternate terms for the same thing. It printed, "Many different kinds of pies can be made from cold minced meat. Many of them are slight variations of the well-known Shepherd's Pie or Cottage Pie for which the minced meat mixed with gravy, stock and seasonings is put in the bottom of a pie dish and covered with mashed potatoes dotted with little pieces of butter." This article also doesn't mention that any vegetables are included in this recipe.

Seven years later, The Guardian (England), May 31, 1939, presented another recipe for Shepherd’s pie. “Mince the meat finely together, with a couple ounces of ham to half a pound of beef or other meat.” Once again, the type of meat doesn't really matter, and there is the addition of ham! It is also around this time that the newspapers started to discuss the use of tinned and canned meats in making Shepherd's pie, due to meat shortages because of the war. The Guardian, in subsequent issues, presented some different recipes to use this tinned meat for Shepherd's Pie. This is probably also why The Guardian (England), January 31, 1940, presented a recipe for a Vegetarian Shepherd’s Pie recipe, which used boiled haricot beans, lentils, chopped onion, grated cheese, and mashed potatoes.

There wasn't much mention of the ingredients for Shepherd's pie again until the early 1960s. The Daily Mirror (England), February 8, 1961, presented a more unusual recipe. It called for any type of minced meat, but also included a "small tin of baked beans in tomato sauce" as well as chopped mushrooms. The Liverpool Echo (England), May 2, 1962, mentioned that "minced steak" can be used in Shepherd's pie. The Newcastle Evening Chronicle (England), January 10, 1963, made a similar suggestion, stating you could use "canned stewed steak."

The Thanet (England), April 2, 1963, had a recipe for Curried Shepherd's Pie, which required minced lamb or beef. The only vegetable was an onion, and there was also the addition of curry powder. Even these different recipes were still relatively simple, with only a handful of ingredients. The Guardian (England), March 6, 1963, wrote that you could use leftovers from your sirloin joint to make Shepherd’s pie. This advice was repeated in The Guardian (England), November 3, 1967 and The Guardian (England), June 24, 1976.

Pork in Shepherd's pie? I previously mentioned an example of pork used in such a recipe, and now there is another. The Tatler (England), September 11, 1963, discussed the uses of gammon, the hind leg of a pig, and similar to ham. One of those detailed uses was in Shepherd's pie. Lamb, beef, pork, poultry, rabbit, and more were all acceptable ingredients.

The People (London), February 21, 1971, presented another different recipe, which called for minced beef, as well as Italian tomatoes, onions, cinnamon, and grated cheddar cheese. In a later issue, The People (London), February 13, 1972, mentioned how Shepherd's pie is "traditionally made with meat" but gives a recipe to make a version with Fish. The Coventry Evening Telegraph, December 31, 1974, also provided a recipe, but it called for minced lamb, back bacon, an onion, mushrooms, carrot and a tomato. The Daily Mirror, November 25, 1974, references making Shepherd's pie with "left-over roast from Sunday or fresh-minced beef."

The Birmingham Daily Post (England), April 15, 1977, printed a recipe that used lean, minced beef, as well as an onion, carrot, tin of tomatoes, and ground cinnamon. The Belfast Telegraph (Ireland), May 11, 1977, detailed how on Monday nights, "The old standby was Shepherd's Pie made with remains from the Sunday roast." Beef, not lamb. The Sligo Champion (Ireland), January 27, 1978, printed a Shepherd's pie recipe, which used minced beef, onions and tomatoes.

We have now seen that the use of beef in Shepherd's pie has been acceptable for over 125 years. I think it's more than fair to say that it is a traditional ingredient for this dish. How can you ignore such a lengthy time period? So when did some people start claiming lamb was the primary identifier for Shepherd's pie? Obviously such a claim can only possess a far more limited time period.

The Observer (England), January 16, 1977, was one of the first newspapers to document differences in the ingredients between Cottage pie and Shepherd's pie. The article mentions that Shepherd's pie was made from either mutton or lamb, and otherwise, if beef were used, it would be known as cottage pie. The article fails to explain the rationale for this division and doesn't make claims to a lengthy historical basis. In addition, two years later, The Observer (England), January 7, 1979, provided a recipe for Shepherd's pie that used minced beef. A bit of a contradiction there.

The Bridgewater Journal (England), May 17, 1986, supported the differentiation between the two pies, noting, "Most people think any minced meat covered in potato is Shepherd's Pie, but strictly Shepherd's pie is lamb, and mashed potato, while cottage pie is beef tiled with potato slices like slates on a cottage roof." Yet, months later, the Liverpool Echo (England), December 2, 1986, still provided a Shepherd's Pie recipe calling for minced beef. And the contradiction continued.

The claim that Shepherd's pie must contain lamb appears to have originated in the late 1970s, though it certainly wasn't a belief held by everyone. Over the years, since the late 1970s, the belief has acquired many more adherents, until it has reached the point that some now claim it is the "traditional" way to prepare Shepherd's pie. That belief is obviously mistaken as historically, for over 125 years, it has been allowable to use beef, or any other meat, in Shepherd's pie. Just examine all of the numerous recipes and references I've mentioned in this article.

Shepherd's pie, using any type of meat, from beef to lamb, has a much stronger position to be known as the "traditional" way to prepare the recipe. Restricting Shepherd's pie to only lamb is a modern concept, and makes little sense when viewing the historical record. In addition, any claim that specific vegetables must used in Shepherd's pie is also a modern invention, as throughout 125+ years of history, Shepherd's pie usually didn't contain vegetables, and when it did, onions were the most common, and usually the only vegetable used. A few outliers existed throughout this history, but they were rarities, and not the norm.

Claiming Shepherd's pie can only be made from lamb may be a modern tradition, but it is not the traditional way to prepare it. So, enjoy your Shepherd's pie anyway that you'd like. Even if it's a Shepherd's Pie Donut!

Hopefully, this provides some clarity on these issues, though additional research would probably be beneficial.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events.
**********************************************************
1) Guests are invited to continue the St. Patrick’s Day celebrations with Glendalough Distillery, Ireland’s first craft distillery, on Wednesday, March 28, at 6:30pm, at Formaggio Kitchen in Cambridge. While wine often takes the spotlight, whiskey and cheese make excellent partners, and you'd be hard-pressed to find stronger advocates for that fact than the team behind this class. Guests are welcomed to join Dan Pontius, Bar Manager of Alden and Harlow and Donal O'Gallachoir, a representative for Glendalough Distillery, along with Julia Hallman, cheesemonger and general manager at Formaggio Kitchen Cambridge, for a spectacular evening of whiskey and cheese.

During this edible lesson on how and why whiskey and cheese pair so well together, Donal will explain the origin and rich history of Glendalough Distillery as well as the vast and distinct flavors associated with the various types. Next, Julia will discuss a variety of cheeses, how they are made and what characteristics make them a perfect complement for whiskey. Together, they'll plate up some of our favorite cheeses alongside a variety of whiskey styles in a multi-flight tasting to illustrate the toothsome and tasty potential of this kind of pairing. Lastly, not to be outdone, Dan will whip up a couple whiskey cocktails highlighting Glendalough Distillery which will be perfectly paired with cheese.

More details below on the latest from Glendalough Whiskey:
Founded by five friends from Wicklow and Dublin with a deep passion for reviving the heritage of craft distilling in Ireland, Glendalough Distillery has forged their own path to produce innovative spirits while staying true to the tradition and legacy of their Irish ancestors. Glendalough (meaning The Valley of Two Lakes) is a glacial valley nestled in the Wicklow Mountains renowned for its early medieval monastic settlement founded in the 6th century by St. Kevin, a legendary monk and the man depicted on their bottle.

The Double Barrel Irish Whiskey gains its sweet, smooth vanilla notes from three years in bourbon barrels before being transferred to 500 litre Oloroso casks from Montilla, for up to a year, where it becomes steeped in rich, dark, fruity and floral flavors (raisins, sultanas, fig, candied peel, cinnamon and nutmeg) with a nutty, complex finish.

The 7 Year Old Single Malt gets its flavor from Dublin’s Black Pitts Porter craft beer barrels, the deep, dark flavors of chocolate malt and roasted barley give the whiskey its cocoa, toffee and dark-chocolate-orange notes.

The 13 Year Old Single Malt is the first and only Irish whiskey that uses Japanese Mizunara oak. Extremely rare and expensive, the oak is found in the forests of Hokkaido; its high levels of vanillins pack a punch, with exquisite sandalwood flavors, layered with honey, and citrusy notes for a distinctly unique tasting whiskey.

Tickets cost $65 and you can purchase them through Eventbrite.

2) Executive Chef Nick Deutmeyer and the team at Post 390 are calling all cheese lovers for a special Massachusetts Cheese Trail Farm to Post menu, featuring a special kick off dinner showcasing the top Massachusetts cheese farmers.

Post 390 welcomes guest for a Farm to Post dinner on Wednesday, April 4, from 6pm-9pm, with the spotlight on Massachusetts artisan cheese farmers. Executive Chef Nick Deutmeyer takes guests on a journey through each course, highlighting specific notes of each decadent cheese and their perfect flavor pairings. Chef Nick has crafted a special Farm to Post menu to showcase these exquisite cheeses from award-winning local farms such as Upinngil Farm, Ruggles Hill Creamery, and Westfield Farm. Guests can mix and mingle with representatives from each farm, who will be onsite to share some details about their unique cheeses. The event kicks off at 6:00 p.m. and begins with a welcome reception followed by a seated four-course dinner.

The Massachusetts Cheese Trail dinner menu is as follows:
RECEPTION
Upinngil Farm (Gill, MA)
Upinggillar, Spinach, Bacon, Paté Brisée
Feta, Cucumber, Oven Roasted Tomato
Ayrshire, Herbed Butter Cracker, Jagerwurst
FIRST COURSE
Robinson Farm (Hardwick, MA)
Arpeggio "the aroma and flavor notes of the terroir in one bite"
Early Spring Asparagus, Sugar-Stack Ham, Foraged Morels, Caramelized Onion Soubise
SECOND COURSE
Ruggles Hill Creamery (Hardwick, MA)
Greta's Fair Haven "fruity, peppery, and densely textured"
Chilled Roast Chicken, Marbled Rye, Pickled Green Strawberries, Cracked Black Pepper, Green Peas
ENTRÉE
Westfield Farm (Hubbardston, MA)
Hubbardston Blue Cow "surface ripened...very soft and creamy center"
Garlic & Herb Leg of Lamb, Duck Fat Fried Potatoes, Lemon Smashed Peas, Pan Drippings
DESSERT
Smith Country Cheese (Winchendon, MA)
Extra Aged Gouda "creamy, nutty parm-like cheese"
Strawberry & Almond 'Shortcake', Aged Gouda Ice Cream, Strawberry-Gouda Crumb, Rhubarb Jam, Toasted Almonds
Take Home
Shy Brother’s Farm (Westport Point, MA)
Hannahbells "thimble-shaped morsels that pack a dramatic throw-weight of pungency and lingering flavor"

Tickets are $55 per person and include tax, gratuity, and beverage pairings. They can be purchased through Eventbrite. Reservations are required.

3) On Wednesday, March 28, from 7 to 10 pm, Joe's American Bar & Grill at 181 Newbury Street is hosting their second annual Down East Cider dinner. Guests will be able to enjoy a special menu prepared by new Executive Chef Scott Gagne featuring 5 courses of culinary treats paired with a different cider variation from the cider brewery for just $50 (excludes tax and gratuity).

The courses and cider pairings (all gluten free) are as follows:
AMUSE-BOUCHE
Oyster on the half shell with grapefruit and jalapeño granita
Cider Pairing: Hopped Grapefruit
STARTER
Gazpacho three ways with yellow heirloom tomatoes, yellow bell peppers, beets, lemongrass, ginger, and cucumber aspic
Cider Pairing: Ginger
APPETIZER
Purple Peruvian potato skins stuffed with double cider and chipotle braised chicken, and topped with a chicken skin crackling
Cider Pairing: Double Cider
ENTRÉE
Aloha pork wing with coconut pineapple rice, and hazelnuts wrapped in a banana leaf
Cider Pairing: Aloha Friday
DESSERT
Housemate ice cream floats with chocolate cookies and ice cream
Cider Pairing: Roasted Joe

Tickets are limited and can be purchased via the Joe's Down East Cider Dinner Eventbrite page.

4) Chef Chris Coombs and the Boston Chops staff invite guests to join them for a special four course Bourdeaux-inspired wine dinner on Monday, April 2nd, at 7 p.m. The evening will feature wine from France's wine capital, paired with a delectable Spring menu crafted by Chef Chris Coombs.

The menu will include:
To Begin
Bay Scallop Ceviche, Grapefruit, Tarragon Oil, Meyer Lemon
Chateau La Dame Blanche Bordeaux Blanc
Second
Truffled Mushroom Tartine, Boucheron, Micro Arugula
Chateau Pey Lescours St Emilion
Main
Grilled Hanger Steak, First of the Season Nettles, Fingerling Potatoes, Native Pea Greens
Chateau Haut-Vigneau Pessac Leognan
To Finish
Orange Blossom Gateau, Champagne Mango & Cara Cara Orange, Vanilla Glace
Castelnau de Suduiraut Sauternes

Tickets are $79 plus tax and gratuity, and can be reserved by calling (617) 227-5011.

Tullamore DEW Irish Whiskey: The Power of 3

Would you be willing to place the fate of your whiskey distillery on the result of a horse race? Most distillery owners would be unlikely to take such a great risk but it has allegedly happened before, when an Irish whiskey distillery was offered as a bet upon the Irish Oaks horse race.

It all began in the town of Tullamore, located in County Offaly, which is situated roughly in the middle of Ireland. Tullamore is known as the site of the first air disaster, reaching back to Tuesday, May 10, 1785, when a hot air balloon crashed, setting off a great fire that destroyed approximately 130 buildings, including a military barracks and a tobacco factory. After that disaster, Tullamore created a new coat of arms, depicting a phoenix rising from the ashes, reflective of their reconstruction after that massive fire.

We then jump forward, to 1829, and the founding of the Tullamore Dew Distillery. Eventually, this distillery would be placed on the line, a bet on a horse race. Would it be lost because it's favored horse couldn't get it done?

Recently, Redstone Liquors, in Stoneham, hosted a Tullamore DEW Irish whiskey tasting that was led by Kate Shaughnessy (pictured above), the Boston Brand Ambassador for Tullamore DEW. Kate, a native of Ireland with a delightful lilt to her voice, has been working for Tullamore since last October. She led us through a tasting of five whiskies, also relating the fascinating history of the distillery. She was personable and informative, and everyone present seemed to enjoy the tasting event.

The Tullamore DEW distillery was originally founded in 1829 by Michael Molloy, eventually being passed down to his nephew, Bernard Daly and then, in 1887, to Daly's son, Captain Bernard Daly. In 1862, when Bernard Daly was in charge of the distillery, he took on Daniel E. Williams, who was only 15 years old, and put him to work on the malt floor. Over time, Daniel worked his way up in the distillery, taking on greater and greater responsibilities.

Captain Bernard Daly had a strong connection to horses, being an international polo player, a county Master of Hounds, and owned a number of racehorses. It is said that during one of the races at the Irish Oaks, the Captain and Daniel bet everything, including the distillery, on a horse from Tullamore. Fortunately, the horse won so the distillery didn't change hands though I'm sure it was quite a tense race.

In time, due to Daniel's hard work and dedication to the distillery, he became the owner of the distillery! That is certainly a great example of working yourself up from the bottom. Daniel was an innovator, introducing new technology, from electricity to the telephone. Their famous Tullamore DEW whiskey is also named after him, DEW being his initials.

Today, the Tullamore DEW is owned by the William Grant & Sons company, which also owns a number of Scotch brands as well as other spirits. They are now the second largest distillery in Ireland, after Jameson Irish Whiskey. In September 2014, they opened a new distillery and will soon conduct everything on their own, from grain to bottle. Their first release from this new distillery, due in the near future, will be a 3 Year Old Blended Irish Whiskey.

Locally, Tullamore DEW is the official Irish whiskey of the Boston Red Sox and now appears at Tully Tavern, a new bar at Fenway Park. They cannot sell their Whiskey on its own, but has to offer it in cocktails. They offer the Monster Mule, their Irish take on the Moscow Mule, which is made with 1 part Tullamore DEW, 4 parts Ginger Beer, and lime juice.

The Tullamore DEW Original ($20-$25) is the only triple blend of whiskey in Ireland, blending together grain, malt and pot still whiskies. The malt is also the most dominant in this blend, providing more fruit flavors to the whiskey. In addition, after a triple distillation. it is matured, for about 4-7 years, in three different types of barrels, including Bourbon, Oloroso Sherry and old Whiskey barrels. As you can see, the number 3 is very important to Tullamore. I found this to be a light and elegant whiskey, with bright flavors of apple and citrus, spice, vanilla, and salted almonds. At this price point, it is an excellent value.

The Tullamore DEW 12 Year Old Special Reserve ($45-$50) is also a triple blend, though with a higher percentage of pot still whiskey, giving it a spicier aspect. It is also triple distilled and aged in three different barrels, though most of the pot still was matured in Oloroso Sherry barrels so it has a stronger Sherry notes too. It is definitely a spicier whiskey, with notes of salted nuts, caramel, raisins and a hint of chocolate. There is more complexity to the blend and the finish is long, with a slight hint of a burn.

The Tullamore DEW 15 Year Old Trilogy ($80-$85) is another triple blend, with balanced proportions, that is triple distilled and spends time in three different barrels except that it also is finished, for about three months, in Rum barrels from Trinidad. Smooth and elegant, the complex melange of flavors included some tropical fruit flavors, pleasant spice notes, hints of chocolate, and a delightful creamy mouthfeel. The finish was long and satisfying, with a rich and pleasing aspect. Highly recommended!

The Tullamore DEW 14 Year Old Single Malt ($65-$70) is matured in the usual three types of barrels, but then also spends a little time in Port and Madeira casks. On the nose, there are pleasant notes of apple and tropical fruit, and the palate also presents this fruit flavors, accompanied by a complex mix of vanilla, spice and caramel, with an elegant creaminess that caresses your palate. The finish lingers for quite a time and I can easily see myself sipping this all evening. Highly recommended!

The Tullamore DEW 18 Year Old Single Malt (about $120) is going to be very difficult to find in Massachusetts as only 1 case was allotted for the state. Thus, the price could be much higher than provided. It is essentially the same as the 14 Year Old, except for the additional time in the barrel. In comparison to the 14 Year Old, it is as complex, with similar flavor notes, except it is more subtle and elegant. In addition, there are stronger notes of spice and raisiny elements. This is best, slowly sipped, savoring its more subtle complexities.

Tullamore DEW produces a delicious and interesting portfolio of whiskies, from their value-priced Original to the more complex Single Malts. One of their newest projects, which should be available around October, is the Tullamore DEW Cider Cask Finish, which is finished in Irish cider barrels. This could be the first, and maybe only, whiskey finished in cider barrels.

What are your thoughts on Tullamore DEW Irish Whiskey?

2016: Favorite Spirits, Cocktails & Drink-Related Items

What were some of my favorite spirits and drink-related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2016. I have already posted my Favorite Wines, Favorite Restaurants and other related lists. This post will now concentrate on some of my Favorite Spirits and Drink-Related Items. This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. This is the first year that this category has been given its own post because I have tasted and reviewed a far greater amount of spirits, cocktails and other drinks this year. For more spirits and drink related items, you can just search my blog posts for the past year.

Favorite Spirits & Cocktail Event: For the third time, Thirst Boston is my favorite event, an excellent four day event dedicated to the diversity of spirits, cocktails and other drinks. There are a myriad of interesting and informative seminars, tasting rooms, parties and much more. The event is well organized, and everything generally runs smoothly and punctually. I always find it educational and fun, with lots of great drinks available. And a number of the spirits and cocktails I enjoyed at Thirst Boston can be found as other Favorites on this list. I highly recommend you check out next year's Thirst Boston.

Favorite Bourbon Book: Though I haven't yet written a formal review of this book, Bourbon: The Rise, Fall & Rebirth of an American Whiskey, by Fred Minnick receives my hearty recommendation. It is a fascinating historical look at Bourbon, presenting plenty of information you probably didn't know about Bourbon. As a history buff, I love this type of book, and as I also love bourbon, then this book is a double win. Fred has an excellent writing style, offering many interesting anecdotes about Bourbon.

Favorite Single Malt Book: Recently published, The New Single Malt Whiskey, edited by Carlo Devito, is an encyclopedic tome of over 620 pages and is dedicated to single malt whiskey from all over the world. It contains articles written by over 40 writers, covering 197 distilleries from over 25 countries, and reviews more than 325 whiskies. It is an excellent reference tool to explore single malts and will likely intrigue you in tasting many which are new to you. To be transparent, I did contribute a few articles to this book but I have learned much from the other writers in this hefty volume.

Favorite Cocktail Supply Shop: Once again, The Boston Shaker, located near Davis Square in Somerville, wins this category. It offers everything you need to create cocktails, except for the alcohol, including plenty of spirit & cocktail books, a wide range of bitters, shakers, stirrers, glasses, and so much more. They also run cocktail classes, book signings and other fun and informative events. It is an excellent place to purchase gifts for the holiday season for your cocktail loving family and friends.

Favorite Highland Single Malt Scotch: The Oban 18 Year Old Single Malt is produced by a tiny distillery, located in the Coastal Highlands and next to the ocean. This Scotch iss amazing, with a complex and harmonious blend of flavors, including baked orange, bold spices, a hint of smoke, caramel, and much more. Each sip seems to bring a new flavor to your palate. The finish feels like it won't ever end and it is the type of Scotch you would slowly savor all evening. It seduces your palate and will addict you as soon as you taste it. Highly recommended.

Favorite Speyside Single Malt Scotch: The Cardhu 12 Year Old Single Malt is similar to a number of Speyside Scotches, which tend to be fruity in taste. This Scotch has a delightful fruity flavor, ripe plums and figs, with an aroma of sweet Sherry. There are also some intriguing spice notes and a very lengthy and pleasing finish. This Scotch should appeal to many people and would be an excellent introductory Scotch to hook people on this category.

Favorite Islands Single Malt Scotch: Talisker Distillery is the only distillery on the Isle of Skye and it is a huge distillery, selling half of their product to Johnny Walker. The Talisker 18 Year Old Single Malt is certainly impressive, with a pleasing smoky aroma and a touch of brininess. The palate possesses a moderate peaty aspect, an interesting nuttiness and an excellent blend of sweet and salty flavors. So complex, with a lengthy finish, this is a killer Scotch which will satisfy anyone seeking a fine, peaty whiskey. Pair it with chocolate or oysters.

Favorite Solera-Made Scotch Whiskey: The Black Adder Black Snake VAT 3 Venom 2 Single Malt uses a Solera system that was started about two years ago. They remove about 2/3 of the whiskey from a barrel and then add new whiskey to refill it. It is either finished in Oloroso Sherry or PX Sherry barrels though this particular whiskey was finished in Oloroso barrels, which it sat in for about a year. Each time they remove some whiskey from the barrels, they label it as Venom, so this whiskey was removed for the second time. It is bottled at 114 proof and is strong and powerful but with an elegance that balances it. The flavors are intriguing, a melange of white pepper, honey, vanilla, fennel, floral notes, and hints of aged Sherry.

Favorite Irish Whiskey: The Quiet Man 8-Year-Old Single Malt Irish Whiskey is a blend of new and partially-aged Irish whiskey which finishes its aging at the Quiet Man warehouse. The 8-Year Old possesses a more savory taste profile with a pleasing nose of spice, smoke and floral notes. On the palate, it has a hint of sweetness, tastes of caramel and vanilla. Those sweeter flavors though were balanced by a spicy backbone and a hint of smoke. It drinks very smooth and is an Irish whiskey to slowly savor and enjoy, and during the winter, it would be welcome drink on any chilly night.

Favorite Irish Cream: The company behind The Quiet Man also produces St. Brendan's Irish Cream, which is named after a sixth century monk. It is made from all natural ingredients, from cream made from the milk of grass-fed cows to their own Irish Whiskey. Bottled at 34 proof, it has a richer butterfat content than many of its competitors. I was impressed with its taste, finding it light, creamy and only mildly sweet, far less sweet than Bailey's Irish Cream. It was delicious, without any artificial taste, and would be the perfect drink to cap off a night. I could easily see this in a cocktail, or even as the basis for a tasty frozen shake.

Favorite Rye Whiskey: I've been a fan of the Ryes from Whiskey Pig but their new Whistle Pig 15 Year Old Straight Rye just blew me away. The base of this rye is the 10 Year Old except it sits in the barrel for another 4.5 years and then is finished for anther 6 months in barrels of Vermont White Oak with a #4 char. This is a massively impressive rye, with such a phenomenal, complex melange of aromas and flavors. There is plenty of spice, caramel, butterscotch, vanilla, citrus, and even a touch of smoke. Every sip seems to bring something new to your palate and you won't want to quite sipping until the bottle is empty. It is a liquid aphrodisiac, decadently delicious with a sensual mouthfeel. I can't recommend it highly enough.

Favorite Unique Whiskey Blend: High West Whiskey Campfire, blended in Utah, is unique blend of a straight Bourbon, a straight Rye, and a blended peated Scotch (though the specific proportions is secret). All the whiskies used in this blend are at least five years old. On the nose, it has a complex and alluring aroma, with hints of spice, light smoke, honey, vanilla, and floral notes. As I took a hearty sip, I was amazed at the intriguing and complex procession of flavors that seduced my palate, proceeding from a sweet and fruity start, leading through a spicy middle and ending with a mild smokiness. Sweet, spicy and smoky. It was fascinating that you could easily see the influence of each different type of whiskey, none being dominated by any other. The more you concentrated, the more flavors you discovered in this superb melange, from caramel to citrus, leather to baking spices. Overall, it is a silky & smooth whiskey, with a long and lingering finish.

Favorite Gin: I'm not usually a fan of gin, disliking the strong juniper flavor I find in many, but I have enjoyed some that I felt were more well-balanced. Caledonia Spirits produces what may be my utmost favorite gins, two exceptional barrel-aged gins, the Barr Hill Reserve Tom Cat Barrel-Aged Gins. Their original spends about 4-6 months in new American white oak barrels tastes more like a whiskey than a gin, pushing the juniper flavor to a minimal element. There are honey notes, enhanced by a spicy aspect and hints of vanilla and caramel. The floral elements are also more of an undertone, and the overall taste is complex and intriguing, delicious and satisfying. Their newest release has been aged for about six months in Vermont white oak. I found this Gin to be softer and more subtle than the other barrel-aged Gin. It is fragrant and elegant, with plenty of complexity and exciting flavors. There is still a whiskey element in this Gin, with a very subdued juniper taste, but it certainly is a more unique spirit in its totality. I would only drink this on its own as in a cocktail, you might lose some of the subtle flavors of this superb Gin.

Favorite Spanish-Style Rum: The Mount Gay XO-Extra Old Rum is generally a blend of rums aged from 8-15 years old. The XO is complex and intriguing, a rum to slowly sip and savor. It is silky smooth with delicious flavors of ripe pear, vanilla, toast, and subtle baking spices. It is an elegant spirit with a lengthy finish which will be sure to satisfy and tantalize. You won't be able to take just one sip as your palate will crave more. This is a rum you should drink on its own and which you probably don't want to use in a cocktail. And at only about $40, this is an excellent value too.

Runner-Up Favorite Spanish-Style Rum: Diplomatico Rum, based in Venezuela, produces a number of excellent value rums as well as a couple of compelling high-end rums. The 2002 Single Vintage (about $95) is made from rum was aged for 12 years in ex-bourbon and single malt casks and then placed into ex-Oloroso Sherry barrels for another year. This rum presents an intriguing aroma of caramel, vanilla and salted nuts. On the palate, the taste is complex and intriguing, a fine blend of caramel, vanilla, honey, almonds, baking spices, and dried fruit. There are hints of Oloroso in the rum, especially on the lengthy finish. The Ambassador (about $260) is aged in used white oak barrels for 12 years and then spends another 2 years in PX Sherry barrels. This rum will remind you in some respects of an aged Port, presenting an alluring nose of red fruits and exotic spice. On the palate, there are more dried red fruit flavors, baking spices, more exotic spice notes, a touch of leather and a hint of herbs. Complex and fascinating, this is also a rum that would benefit from slowly savoring it on its own.

Favorite Agricole Rhum: This French style rum is made from pure sugarcane juice rather than molasses. As such, it is a terroir driven spirit, which molasses-made rums are not. The Rhum Damoiseau Blanc, which is made in Guadeloupe, is 110 proof, unfiltered and has been distilled only once. It is savory and vegetal, with a strong earthy aspect. There are only hints of fruit and it also possesses a long, earthy finish. I very much enjoyed the more unique flavors of this Rhum though it certainly wouldn't appeal to everyone.

Favorite Local Rum: Privateer, located in Ipswich, produces some delicious, limited edition rums, including Navy Yard and Queen's Share. Navy Yard is a single barrel rum, aged for at least two years in new American oak, and bottled at 102 proof. It is bold and delicious, with a nice complexity of flavors, including caramel, butterscotch, orange, almonds, vanilla and subtle spice notes. This is definitely a sipping rum, which will deliver new flavors in every sip. The Queen's Share is also a single cask rum, aged for about three years in new American oak, and bottled at 114 proof in very limited quantities. It is a blend of their other three rums and is a lighter, more elegant style than the Navy Yard. However, it still possesses a similar complexity with lots of fruit, honey, caramel, vanilla and spice notes.

Runner-Up Favorite Local Rum: In Vermont, Smugglers' Notch Distillery is a father/son partnership which distills a number of products. Their Rum is a single-barrel amber rum bottled at 105 proof. It is aged for about 3 years in charred white oak and then finished for another year in 4-year old ex-whiskey barrels. I was impressed with the complex and delicious flavors in this rum, which had some similarities to a fine bourbon. And despite its high alcohol content, you wouldn't notice it in this smooth and well balanced rum. Such tasty flavors of caramel, vanilla, and baking spices with a lengthy finish.

Favorite Tequila: Though the bottle has glow-in-the-dark lettering and symbols, the Suerte Extra Añejo Tequila isn't a gimmicky spirit. Many traditional methods, such as the tacoma, are used to produce this tequila. This is a single barrel tequila, made from 100% Blue Weber Agave, and aged in charred American White Oak whiskey barrels for 5 years. The tequila is a deep golden color with an enticing nose of roasted agave, vanilla, and citrus notes, On the palate, it presents a complex melange of flavors, including caramel, vanilla, orange, baking spices and roasted agave. It is smooth and delicious, with a mild bitterness on the finish, helping to balance the mild sweetness of the tequila. This is a tequila to slowly sip, savoring each intriguing taste, and it drinks so well you could sip it all night.

Favorite Mezcal: I delved a quite bit into Mezcal this year, and it is certainly a worthy endeavor. Check out my Mezcal Rant, 400 Rabbits Say "Drink More Mezcal. Tequila seems to get most of the attention but Mezcal deserves much more attention. Trying to select a single Mezcal as my favorite was a difficult task but I finally settled on one, the Mezcal Vago Tepazate.  The Tepazate agave, also known as Dub-Cual, is a wild variety which grows quite large and can take as long as 25 years to mature. This mezcal has an impressive and complex taste, with lots of smoky and earthy elements, plenty of herbal notes and hints of citrus and stone fruit. I could have sat there for hours sipping this mezcal, extracting subtle hints of other flavors as well. I have to mention that all of the Mezcals from Mezcal Vago, such as their Espadin, Elote, and Mexicano, are delicious and worthy of your tasting.

Runner-Up Favorite Mezcal: The Del Maguey Papalote is produce in the region of Puebla and only recently was allowed within Mezcal DO. Papalote is the Puebla name for the Tobala agave and Del Maguey wants to use the regional name out of respect for the region and family producing the Mezcal. This Mezcal is made in a traditional way, roasting piñas in a horno, fermenting in an open air vat, and distilled for about 35 hours in a copper pot still. This Mezcal is complex and intriguing possessing more of a floral aspect and fruit flavors of pear and apple. There is only a mild smokiness, and a very lengthy finish. This was an elegant Mezcal, another one which you will want to slowly savor with good friends.

Favorite Mezcal Bars: Everyone knows about the local Tequila bars, but many people don't know where they can find excellent Mezcals lists. Thus, I created a list of Mezcal Bars in the Boston Area, defined as spots with 20+ Mezcals on their drinks menu. The list includes Tres Gatos in Jamaica Plain, The Painted Burro in Somerville, Lone Star Taco Bar in Allston & Cambridge, Ole Mexican Grill in Cambridge, and Ameluto Mexican Table in Waltham. Rosa Mexicano, in Boston, needs to be added to this list after their updated their drinks program, adding more Mezcals. If you want to explore Mezcal, and you should do so, then check out these bars.

Favorite Brandy: The Christian Brothers Sacred Bond Bottled-In-Bond Brandy, produced in California, has been produced in a single distillation season, by one distiller, at one distillery. In addition, it has been aged for 4 years in American white oak bourbon barrels, in a federally bonded warehouse, and bottled at 100 proof. I was very pleased with this brandy's smooth, flavorful taste. It is more full bodied, with delicious and bright flavors of red fruits and ripe plum, with mild spice notes and a vanilla backbone. There was even a hint of chocolate on the finish. Despite it being 100 proof, the alcohol was well integrated and there was only a mild heat at the finish, not what you might expect at all. With its full flavors and complexity, this would enhance any cocktail.

Favorite Local Sake: Dovetail Brewery opened in Waltham this year, making small batch Sakes, including the Nakahama Junmai and Omori Nigori. They use Yamada Nishiki rice, grown in Arkansas, which is considered the King of Sake Rice. These two Sakes are also Namazake, unpasteurized Sake. The Nakahama Junmai has a touch of sweetness and presents a smooth and fruity taste, some melon and pear. The Omori Nigori is a bit more full-bodied and sweeter than the Junmai, though it is far less sweet than many other Nigoris you will find. There is lots of fruit, a bit more tropical, flavors in the taste. Dovetail is available in numerous local stores and restaurants so seek it out.

Favorite Greek Spirits: I've previously discussed the compelling wine list at Committee but they also offer an intriguing range of Greek spirits, including ouzo, tsipouro/tsikoudia, and mastiha. The spirits are offered in various tasting sizes as well as tasting flights. The range of their Greek spirits presents plenty of diversity and most are designed to be either aperitifs or paired with food. For a long time, it is almost impossible to find these spirits at local restaurants but that is changing with the influx of new Greek restaurants. However, Committee is a great spot to learn all about these fascination spirits. Take and chance and expand your palate.

Favorite New Spirit: This year, I immersed myself in learning about Baijiu, the most popular spirit in the world! Yes, in there world as so many Chinese drink it in their native country. It is a fascinating spirit, produced in a unique process and I wrote eight articles about it this year. To start, check out Baijiu: The Durian Fruit Of The Spirits World (Part 1), which has links to the other articles. Baijiu is just starting to catch on with the non-Asian market and you will hear more about it in the coming years. Less than 10 Baijiu brands are currently available in the Boston area but many of them are good choices, and you will find a number of restaurants making Baijiu cocktails. Learn more about Baijiu and maybe you'll find a new favorite spirit too.

Favorite Baijiu: The Shui Jing Fang Wellbay Baijiu is produced at the oldest verifiable distillery in China, having been founded in the Sichuan province in 1408. This Strong Aroma Baijiu is made from a blend of 36% sorghum, and 64% other grains, including rice, glutinous rice, wheat and corn, and has a 51% ABV. The palate on this Baijiu presented an intriguing melange of flavors, including tropical fruits like pineapple and banana, with hints of licorice and some earthy notes. It was smooth and well balanced, with a lingering finish, ending with a slightly bitter note. With its earthy element, this wouldn't be the best Baijiu to introduce to a newcomer, but it also isn't overly earthy and I enjoyed it very much.

Favorite Sherry Bar: Taberna de Haro wins this category hands-down as there is no other local restaurant which comes close. With over 60 Sherries, including some rarer bottlings, Chef/Owner Deborah Hansen has compiled an amazing Sherry list, offering a good number by the glass. The Sherries pair very well with her Spanish cuisine and I could easily sit at the bar all night sampling different Sherries, from a bone dry Fino to a sublime aged Palo Cortado. If you are ever in the area, you must stop here and try some Sherry.

Favorite Restaurant Cocktails: Here is a short list of five of the best cocktails I enjoyed this past year.
   Chicha Sour: At Tico, they created several new cocktails for the Nikkei menu and the Chicha Sour is their a take on the classic Pisco Sour. It is made with Barsol Pisco, Chicha (a corn based beverage), and fresh lime. It is a mild drink of subtle flavors, a little sour and sweet (likely from the corn) with a soft flavor of Pisco. It goes down easily and you could drink several of these in the course of an evening.
    Bloody Marietta: At Committee, their variation on the Bloody Mary is the Bloody Marietta, made with vodka, olive tapenade, EVOO, rigani, basil, Tabasco, and a spicy feta stuffed olive. It was a savory and delicious variation, with intriguing olive notes, a mild spiciness and seemed lighter than other such cocktails. It went down very easy and makes you crave another.
     The New Frontier: At Wu Er Barbecue, the New Frontier ($11) is made with Hong Kong Baijiu, Tequila, Garam Masala, Lime Juice, Bell Pepper & Thai Chili. It is absolutely delicious, one of the better cocktails I've enjoyed as of late. The Baijiu takes a prominent role and is definitely evident in the drink, which is only mildly hot but with an intriguing spicy aspect. This cocktail pairs very well with their cuisine, including the five-spice & garlic chicken.
    We Can't Elope: Also at Committee, the We Can't Elope is made with Soul Cachaça, cucumber-cantaloupe syrup, and fresh lime juice. Bright and refreshing, you could taste the Cachaça, which was enhanced by the fruit flavors. It is a perfect summer cocktail.
    Roffignac: At A&B Burgers, the Roffignac, which was created for a Cajun dinner, is made with Courvoisier VS Cognac, Strawberry Cardamom Shrub, and Soda. It is a classic New Orleans cocktail, but seems to receive far less attention that many other cocktails from that city. It is mildly sweet with a little tartness, plenty of red fruit flavor and mild bubbles. This is an excellent and refreshing summer cocktail and is worthy of much more attention in the local cocktail scene.

Favorite Frozen Cocktail: At the Battle of the Burger, Chef Ming Tsai created a Dark & Stormy Granita, using Mount Gay Rum. It was a refreshing and delicious "slushy" and I wish I could have savored a large glass instead of the tiny paper cups it was served in. I like the Dark & Stormy cocktail, and its blend of ginger beer and rum, and this granita presented that blend in a frozen delight. I'm going to have to make these at home next summer.

Favorite Warm/Hot Cocktail: Committee wins another category with their Greek Rakemelo. This drink, which extends back to the 12th century, is commonly a blend of Tsipouro/Tsikoudia with honey, aromatic herbs and spices. At Committee, they create their Rakomelo with Tsikoudia, honey, clove and cinnamon and will serve it warm during the winter and cold in the summer. I tasted the warm version and it reminded me of hot, spiced apple cider without the apples. It was easy drinking, more savory and only minimally sweet, with plenty of flavors of fall spices. The alcohol was well hidden within the drink so you could easily finish one of the carafes without realizing how much alcohol you might have consumed. With the cold winter revving up, hot Rakemlo is going to be the perfect solution.

Favorite Cocktail Series: This year, I concentrated on one of my favorite cocktails, the Manhattan, writing a three-part series, including Then & Now (Part 1), Creating Your Own (Part 2), and Drink Up (Part 3). I delved into its history, how to create your own Manhattan at home, and provided some of my favorite Manhattans at local restaurants and bars. Though it may seem like a simple cocktail, it actually possesses much more complexity and its taste profile can vary dependent on how it is prepared. It is an excellent winter drink, though I enjoy it during the summer as well.

Favorite Beer: I dislike most beer, as I am very sensitive to the bitterness of hops and that taste turns me off. Every once in a while though, I find a beer that does appeal to me. This year, I was impressed with the Night Shift Harborside, is a Gose-style ale that was brewed with coriander and Island Creek Oysters. The Harbourside is a traditional Gose in many ways, being a top-fermented wheat beer and a 3.6% ABV. However, instead of adding sea salt or salted water, they produced the batch with the addition of about 350 live oysters to the wort a few minutes before the end of the boil. I found this beer to be crisp and refreshing with a bright lemon taste, mild coriander spice, and a strong briny element which I very much enjoyed. It made for an excellent summer drink, sour and salty, and lacked the bitterness I find in many there beers. Even if you think you don't like beer, you should taste the Harborside as it may change your mind.

Favorite Local Hard Cider: I've tasted plenty of hard cider this year so it was tough to decide on my favorites. The overall quality of local cider keeps improving and producers have been experimenting, making some intriguing variations. In the basic category, I'll give it to the Whetstone Ciderworks Orchard Queen, located in Vermont, which is made from a blend of apples including Lamb Abbey Permian, Orleans Reinette, Co'x Orange Pippin and Kingston Black. This is dry and crisp, with a strong tart apple flavor and mild citrus, but it also possesses an earthy element, a complex and intriguing aspect that appealed to me. I would pair this with other umami dishes, from sushi with soy sauce to mushroom risotto.

Favorite Local Flavored-Hard Cider: Another Vermont cidery, Citizen Cider produces over 10 different types of cider, a diverse portfolio of intriguing ciders. The Citizen Plum Intended is intriguing as it is made with Sake yeast, as well as co-fermented with macerated plums, from a local Vermont orchard. It is delicious, only mildly sweet, and has a subtle plum flavor overlying the crisp, apple flavors. This would be a nice food cider, maybe pairing well with some Asian cuisine.
 
Favorite Local Barrel-Aged Hard Cider: And from still another Vermont cidery, the Shacksbury WhistlePig Barrel-Aged Cider is a blend of about 90% bittersweet apples and 10% grocery apples, including McIntosh, Empire, Cortland, Dabinett, Somerset Redstreak, Browns, Michelin, and Ellis Bitters. With a 6.9% ABV and 1% residual sugar, this cider saw a slow, partial native yeast fermentation. Then it was aged in Whistlepig barrels, which were previously Sauternes barrels, for about six months. I found it to be more full-bodied and smooth, with a complex melange of flavors, including caramel, honey, vanilla, mild spices and some fruity notes, mostly apple but with some citrus and pear as well. It has only a small touch of sweetness and mild effervescence. A fascinating cider, I think this would be great with cheese.

Favorite Local Hard Cider Rosé: And from still another Vermont cidery (are you sensing a theme here?), the Eden Imperial Rosé is produced from heirloom apples, red currants, and a touch of ice cider. At 11% ABV, it is off-dry, with a mild effervescence, and is fresh and crisp with delicious apple and currant flavors, blending together well. It is tasty on its own, though would pair well with food too, and this would be great on your holiday table at Thanksgiving.

Favorite Local Unique-Hard Cider Product: Eden Speciality Ciders also produced two fascinating cider products, essentially an "Apple Vermouth" and an "Apple Amaro." The Eden Orleans Herbal Aperitif, similar in some respects to a Vermouth, is made with Vermont apples and then infused with organic herbs, with Basil and Hyssop being the primary herbs. On the nose, the cider presents an alluring aroma of herbs with apple hints and on the palate it is savory and interesting, blending apple flavors with floral notes, herbal accents and a touch of honey.  With a lengthy, satisfying finish, this is an intriguing and compelling cider, a unique blend which has lots of potential. The Eden Orleans Bitter Aperitif, similar in some respects to an Amaro, is a cider made with red currant, dandelion, angelica, and gentian. It possesses a complex and fascinating taste, with a potent bitterness, enhanced by more subtle hints of red fruit and apple. It too should be an excellent ingredient for a variety of cocktails. These are both unique, delicious, complex and versatile.

Favorite Apple Ice Cider: The Windfall Orchard, located in Vermont, is a small farm and produces the tasty Windfall Ice Cider, a blend of 30 varieties of apples, including 50% heirloom and 50% traditional cider apples. Some of the traditional cider apples include Roxbury Russet and Esopus Spitenburg. It has a wild fermentation as well as a secondary fermentation, with some ice cider as a dosage. It ends up with a 9% ABV and 15% residual sugar, and tastes mostly dry with good acidity. It has a prominent and complex apple flavor with savory notes. There are also notes of honey, dried fruit and almost ripe pear. An excellent dessert wine.

Favorite Spanish Cider: From the Asturian region of Spain, the Fanjul Sidra Natural is a traditional, unfiltered sidra made from a blend of Asturian apples, such as Clara, Blanquina, Raxo, De la Riega, Xuanina, Perico, Verdialona, Regona and Durona de Tresali. One of its only non-traditional matters is that the sidra is fermented in oak rather than traditional chestnut. This is a dry cider, with a strong earthiness, intriguing apple flavors, some nutty accents and some tartness on the finish. Such a delicious and compelling cider, and very different from most American-made ciders. I love its strong umami element, seeing some similarity to Kimono/Yamahai Sake.

Runner-Up Favorite Spanish Cider: Another Asturian cider, the 1947 Sidra de Nueva Expresion is a petillant semi-dry cider made in a more modern style. It is a filtered sidra, made from estate apples, and possesses a strong, appealing apple aroma. On the palate, it presents as mostly dry, with only the slightest hint of sweetness, with a mild effervescent, enough to be a nice palate cleanser. It has delicious apple flavors with a lengthy pleasing finish.

Favorite Pear Cider: Also from the Asturian region, the Viuda de Angelon Sidra De Pera is a sparkling off-dry pear cider, a perry. Using estate grown pears, this is an impressive and delicious cider, with a harmonious blend of earthiness with subtle pear flavor and a mild effervescence. It is dry and refreshing, with more depth than most perry ciders I have tasted before.

Favorite Fermented Maple Syrup: Produced by Fernleigh Cellars in Vermont, the the Maple Reserve Special Dark is is a unique fermented maple syrup and actually reminded me of a Sherry. It is well balanced and fascinating, delicious and complex. It reminded me of a sweet Oloroso Sherry with a sweet & salty taste, with nutty notes and even some minerality. The pleasing finish lingered for a very long time and I was mesmerized by the flavors in this wine, amazed that maple syrup could create something this good.

Favorite Non-Alcoholic Drink: At Tasting Counter, they offer a palate cleanser, the Schisandra Berry Tea, which is compelling made from an Asian berry sometimes called the five-flavor berry. The cold brewed tea is sweet and salty, sour and bitter. It is refreshing and delicious, a nice palate cleanser though it would probably pair well with various dishes too. I really want to make a Sake cocktail with this tea.

Runner-Up Favorite Non-Alcoholic Drink: At Asta restaurant, I also had an interesting palate cleansers, the Sassafras Float, made with Fennel Sorbet. This bubbly drink had hints of root beer but was more dry than sweet, with clean flavors that were amplified by the compelling fennel sorbet. Tasty and compelling, it is a fine palate cleanser though it too could pair well with various foods.

What were some of your favorite spirits and drink-related items this year?

Thirst Boston: Unsung Heroes: Whiskey Blenders, Bottlers and Negociants

At Thirst Boston, the importance of blending in spirits was stressed several times at different seminars. It is an art form, requiring great knowledge, experience, and a keen nose & palate, which doesn't always receive the recognition it deserves. Proper blending, to create a distinctive but consistent style can be extremely difficult, and might include blending over fifty different bases together. Distillation is obviously quite important, but blending afterwards can be equally as significant. In addition, the barrel aging process is another vital element of the creation of a quality spirit. It is an involved and detailed process, where a myriad of factors can affect the final product.

For additional insight into these issues, I attended the seminar, Unsung Heroes: Whiskey Blenders, Bottlers and Negotiants, which was described as: "Making whiskey is the easy part; making a consistent (and delicious!) product batch after batch is almost impossibly difficult! Pondering the thousands of permutations introduced from aging, blending, vatting, mingling and proofing is enough to make your head swim. Some of the most renowned brands in the world have built their reputation on their blending skills alone: some buy white whiskey and barrel it themselves, others select cherry barrels of different ages and provenances and mingle them, while still others source delicious aged whiskeys and finish it in a variety of barrels. Whatever the method, the final product wouldn’t be what it is without these experts of selection and blending."

The presenters included Spencer McMinn, Master Distiller at GrandTen Distilling in Boston; Dave Pickerell, Master Distiller at WhistlePig in Vermont; and Raj Sabharwal, of PVI Global, the sole importer of Blackadder and Cadenhead. Though Dave Pickerell had much of interest to say, I'm going to relate his words in another post, when I discuss the seminar Distillers Round Table: Dave Pickerell of WhistlePig.

The seminar began with an overview of a number of related topics. Not everyone needs to own a distillery to produce a delicious and compelling whiskey. Blending and bottling has a long history and it wasn't until around 1880 that machine bottling became commonplace. This allowed a more easier transport of whiskey rather than in casks. It also led to a creation of independent bottlers who didn't make their own whiskey. Age statements on whiskey bottles weren't prevalent until the 1970s and there is now a movement away from age statements by a number of producers. There was a mention that blended whiskey has an image problem despite the face that blended whiskies constitute the largest percentage of production. The price of ex-bourbon barrels has been increasing as the demand has increased, from more than just whiskey producers. This has led to Scotland distilleries paying more for barrels.

GrandTen Distilling, located in South Boston, is owned by Spencer McMinn and Matthew Nuernberger and was founded in 2010, releasing their first product in 2012. Their distillery is located in a former iron foundry, and they initially learned they had a gas line problem, which wouldn't allow them to generate as much heat as they desired. As such, they needed to distill spirits such as gins and rums, which needed less heat.  I previously enjoyed several of their products and was ready to try their GrandTen South Boston Irish Whiskey (about $25).

Spencer and Matthew thought they had a hole in their portfolio so they decided to add an Irish Whiskey, which also was an homage to the Irish-American heritage of South Boston. It took them some time to find a supplier who could meet their criteria, tasting various samples they received in the mail. They wanted to create an inexpensive product, something which cost at least a few dollars less than Jameson. This would also be an entry way into new accounts, an inexpensive product which also tasted good. They receive the Irish whiskey in bulk and then bottle it at their distillery.

Their Irish Whiskey has been in the market for about three years and they have been aiming for a consistent taste. There is a batch statement on each bottle and the current batch is #9. This Irish Whiskey is made from 100% barley, both malted and unmalted, and has been aged for 3 years and 1 day in ex-Bourbon barrels. With a light amber color, this whiskey had an interesting noses of bananas and citrus, with mild spice notes. On the palate, it was light and creamy, with nutty flavors, some citrus, a light sweetness and mild baking spices. An easy drinking Irish whiskey that is a very good bargain as well In the future, GrandTen hopes to release a higher end Irish Whiskey.

Raj Sabharwal, of PVI Global, is a small importer, generally of family owned and small independent distilleries. I've already written about a couple of their other whiskey products, the Amrut Fusion Single Malt and the English Whiskey Co. Peated Cask Strength.

Black Adder is an independent bottler in Scotland which was established in 1995. Once, pubs in Scotland served whiskey out of the cask, produced by whatever distillery was closest to them. Black Adder wants to hearken back to those days, choosing to bottle only more "natural" whiskey, which hasn't been chill filtered or had anything added to give it color, such as caramel. All of the whiskey he bottles is produced and aged in Scotland.

The Black Adder Black Snake VAT 3 Venom 2 Single Malt (about $80) uses a Solera system from a single malt producer. Started about two years ago, they remove about 2/3 of the whiskey from a barrel and then add new whiskey to refill it. It is either finished in Oloroso Sherry or PX Sherry barrels though this particular whiskey was finished in Oloroso barrels, which it sat in for about a year.  Each time they remove some whiskey from the barrels, they label it as Venom, so this whiskey was removed for the second time. It is bottled at 114 proof and initially, only 60 bottles were available in the U.S. They have created a new vat, specifically for the U.S., so the supply will be increased in the near future. This whiskey was strong and powerful but with an elegance that balanced it. The flavors were intriguing, a melange of white pepper, honey, vanilla, fennel, floral notes, and hints of aged Sherry. Definitely recommended.

Cadenhead is the oldest independent bottler of whiskey in Scotland, established in 1842. The Auchroisk distillery, located in the Speyside, was founded in 1972 and released its first whiskey in 1978. They used to provide bulk whiskey for J&B Scotch and rarely saw their own released but eventually decided they should market more of their own whiskey. The Cadenhead Auchroisk 12 Year Old Single Malt is a single barrel bottled at 59.3% ABV and aged in ex-Bourbon barrels. It possessed a light body, with tropical fruit flavors, some floral notes and a touch of smoke. A pleasant Whiskey.

Stop being prejudiced about whiskey that doesn't come directly from a distillery. Blenders, bottlers and negociants can produce some amazing whiskey and you'll miss out if you ignore them out of your biases.