Derby Day is almost upon us and while that means Mint Juleps for many of us, remember that there are still plenty of other classic Bourbon cocktails to enjoy. But before you can get to building your masterpiece, you need to sort out the foundation. One of my all-time favorite Kentucky whiskeys, both for sipping and mixing, remains Bulleit Bourbon Frontier Whiskey. From the color, to the finish, right down to the old-time packaging, it is a gem. Their green labeled Rye is also worthy of admiration. I’ve been sipping on them both for quite some time, but as of late I’ve decided to tinker with a few mixed concoctions. Allow me to share some of my favorites… The Kentucky Cutter Ideal for Derby Day, this Bluegrass beauty combines an ounce of Bulleit Bourbon, 1/2oz. of triple sec, 1/2oz. of lemon juice and 3 dashes of Angostura Bitters. Shake it all [...]

Let’s take a scenic voyage to the land of the Blarney Stone, shall we? But for this adventure, you needn’t head to the airport, merely your local package shop.

For a while now, craft beers have upped their sophistication by integrating spirits into their recipes. Wether it be the process of aging their product in bourbon barrels–as is all the rage–or even fitting the flavor profile of rum or gin into the beer itself, brewers elevated the stature of their product by attaching themselves to time-honored liquors. But with the reputability that craft beer has now attained, the roles seem to be reversing. Many distilleries are now incorporating beer into the flavor profile of their products.

Today’s rocking recipe comes from the fine folks over at Breckenridge Distillery, the World’s Highest Distillery. Only fitting that they would give us Maryjane.

It was a clear, bluebird day on the slopes of Alta earlier this February. I was sipping on artisan cocktails made mid-mountain. Everything was as it was meant to be.

I love whiskey. I love it straight, I love it in my Manhattans and Old-Fashioneds. It’s a spirit with a long, sometimes-sordid past, inextricably linked to the dark days of prohibition. Perhaps no single variety of whiskey is as associated with this bygone era as Templeton.

Happy times are here again! It’s Thanksgiving–a day of the calendar year hovering above the rest in unmitigated greatness. The birds are in the oven, the potatoes are mashed and the cranberries are sauced. Soon you will be too. 

We just sped past another wonderful year of Whiskies of the World. Rocking back and forth on the Hornblower ship, we joined hundreds of other whiskey conneseurs, peat freaks, and general good folks to taste our way through (what is more and more) a world of whiskey. There were whiskies from India, Tasmania, Canada, Ireland, across the US, and even that little country called Scotland. It was a flavor journey around the world and we were able to taste several new products and whiskies that are just making their way over to the US. Everything was interrupted by a huge bagpipe band and then the reveling continued. It was a fantastic event and we rubbed shoulders with the big faces in the whiskey world–Tom Bulleit was there touting his Bourbon, along with a series of mixologists kicking up some whiskey creations.  Several seminars supplied a wealth of knowledge and everything you could [...]