Here it goes down...down into my belly
My favorite “brown” spirit. Scotch is rarely actually brown in color due to its prevalent use of previously used casks or barrels. A part of production that is forbidden for Bourbon and totally fine for Scotch aging. Another big difference is the allowance of coloring but it is usually obvious, often . . .
Just drink it?
French by name and American by character. The history of this spirit is drenched with lore, lies, blood, families, and money. Corn instead of rye is the main ingredient in the mashbill here. In fact like American Rye Whiskey it must make up 51% of the bill. Corn is indigenous to the lands that are now . . .
Make the Rye Choice
For a lot cocktails rye is supreme, historic, and friendly on the wallet (as well as the palate). The spice and dryness that rye contributes to a cocktail makes it the perfect base for the classic old fashioned or the manhattan. Things have come a long way for American Rye in the past few years. It was not . . .
Rum is derived from sugar cane. Thanks to Columbus' second trip he dropped some of the sweet grassy canes off in the Caribbean and the rest is history. There are tons of different types of rums from tons of different types of places. Most rum is made from molasses which is a byproduct of making sugar and . . .
...It Will Make You Sin
A neutral spirit flavored with juniper and other “botanicals” like coriander, orris root, cassia bark, and marketing. Speaking of, my first true love was the emerald bottle of Tanqueray that sits in every bar. (ProTip: If your spirit of choice is in every bar...you can always get your drink at any location…) . . .
Other Booze to Keep Around
Chartreuse is expensive but there is nothing like it. You have two to choose from. Yellow Chartreuse makes use of honey and saffron to impart their golden tones to this aptly named liqueur which comes in at a lower proof than its envious brother Green Chartreuse. These intensely colored liqueurs have . . .