Single Malt Whisky

Relish and

SPRING 2018 Issue 11

THE Gretzky WHISKY Back TRAIL NEW PODCAST On Ice SHOWCASES THE COCKTAIL THE WORLD’S ULTIMATE SCOTCH GENIUS OF HIS FIRST EXPERIENCE ROUND DRAFT PICK ZACKARY KVAS

TALL SHIP THALASSA ENJOY SCOTCH ON THE WATER

KENTUCKY BOURBON AFFAIR CULINARY DELIGHTS WITH BOURBON INNOVATION NORTHERN LIGHT RISING Matt Jones Welcome to the World’s oldest

Scotch maturation warehouse

J U 9 . D 5 8 G - E 0 S’ : 8 SCORE

YM18-082 BOWMORE 12YO AD 8.125" x 10.625.indd 1 2018-02-13 3:09 PM Sunsets and sea air: unofcial ingredients in every bottle.

view from shelter point distillery, vancouver island, canada

Introducing Shelter Point Single Malt Whisky

Paradise isn’t necessarily a geographical requirement for making great whisky, but we managed to fnd it at Shelter Point. It’s here that we handcraft our 100% Single Malt Whisky, distilled batch-by-batch in traditional copper pot stills from two-row barley, and aged in American oak casks in our oceanfront warehouse. When it comes to artisanal whisky, every element matters — and in our unique, temperate rainforest climate, even the sunsets and sea air become integral.

There’s a Point to making beautiful whisky. Find out more at shelterpoint.ca PIKE CREEK Aged 10 years and ﬁ nished in Rum barrels to create an easy-drinking and incredibly smooth whisky

GOODERHAM & WORTS A 4-grain blend that is complex yet well-balanced

LOT NO. 40 Made with 100% Canadian rye for a bold whisky with a spicy ﬁ nish

Please enjoy responsibly.

SINGLE MALT WHISKY

DOUBLE CASK MATURED FOR A RICH, SMOOTH TASTE.

ABERLOUR.COM CONTENTS

Gretzky Back on the Ice On the Cover Craft Distillery Travel Matt Jones 14 27 20

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SPRING 2018 Issue 11

THE THE GretzkyGretzky WHISKYWHISKY Back TRAIL Back NEW PODCAST TRAIL On Ice SHOWCASES NEW PODCAST THE COCKTAIL THE WORLD’S SHOWCASES On Ice ULTIMATE SCOTCH GENIUS OF HIS FIRST THE COCKTAIL EXPERIENCE THE WORLD’S ROUND DRAFT PICK ULTIMATE SCOTCH GENIUS OFZACKARY HIS FIRST KVAS EXPERIENCE ROUND DRAFT PICK ZACKARY KVAS TALL SHIP THALASSA ENJOY SCOTCH TALLON SHIPTHE WATER THALASSA ENJOY SCOTCH ON THE WATERKENTUCKY BOURBON AFFAIR CULINARY DELIGHTS WITH BOURBON KENTUCKY NORTHERN BOURBON AFFAIR LIGHT CULINARY DELIGHTS RISING WITH BOURBON MattCANADA’S Jones INNOVATION NORTHERN LIGHT SOARS Matt Jones

Relish and Whisky logo_Cover Alt.indd 1 2018-02-23 9:17 AM

Relish and March/April 2018 Spring Issue 11 CONTENTS

12 Relish and Whisky Local Intimate Tasting Events

18 Glencairn Crystal Premium Glassware

28 The Dam Pub Now Serving Over 900 Whiskies

30 KY Bourbon Affair One Magical Week One Legendary Place

34 Malt Whisky Trail 41 Podcast 37 Your Questions 38 Blair Phillips 38 The Tall Ship Thalassa Whisky on Water

41 Jamie Oliver 5 Ingredients

46 Scotch Whisky Association 34 Whisky Recipes 50 Irish Coffee 50 Glendalough

Double Barrel and The Red Fox Inn

THEMACALLAN.COM PLEASE SAVOUR RESPONSIBLY Relish and

Editors

Wee Bonny Scotland and not, of course, the beautiful sun and sand. Italy maybe? No no, what do I suggest, but the touring of a few Scottish Distilleries and some wonderfuly, some what pleasant, haggis, and a dram. Yes, that goes over well with everyone else in the I Family. So of to sun and sand we go. The Whisky Trail will need have been to wait another day to come true. Dreaming of Summer, Yet Life is full of compromises and I await patiently for the cold smiles. You can’t always get what you to retreat while sipping a want, but before this turns into a fa- spirit and looking out that mous Stones tune, let me remind you, frosted, freezing cold window. you can get a wonderful Whisky locally I am not going out there- or afar. Just research what your favour tonight. Nope. Not me. Then sences want, or attend an Intimate you realize the kids need Whisky Tasting in your neighbour- more milk for the morning hood, such as the ones we at Relish and out you go. Trekking and Whisky support. Our new web- through the snow, face down site will help with your decision and so the wind chill doesn’t bite allow you to enjoy the adventure. your face, mumbling under You may also reach out to us, and your breath. “Why are we liv- we will answer all we are able to answer. ing here in this climate, Mi- Not a one sided, “you have to have nus 42 with the wind chill, it this way” version but options that What the heaven is that?” A vacation is needed. But suit your mood profle. After all, where you would choose, is to taste is one’s own spirit and tour the damp rainy countryside of we must embrace the call.

Robert Windover Editor/Publisher Thoughts Relish and

Magazine

Intimate Tastings Relish and

Magazine Spring 2018 QC Magazine publishes quarterly Enjoy all our issues online at www.qcrelishandwhisky.ca All advertising please contact [email protected]

Editorial Director | Editor Artistic Director Photographer National Advertising Sales Director Robert Windover

Contributing Designer Mark Tenaglia

Quintessentially Canadian Toronto, Canada

Our Contributors Blair Phillips Johanne McInnis Fred Minnick Mary Gratzer Brigitte Beckers Stephanie Price Harper Collins Glencairn Crystal Scotch Whisky Association wearenxtlvl.com cover photo

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Disclaimer: Relish and Whisky Magazine makes no warranties of any kind, written or implied regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein. The views contained in this magazine are those of the writers and advertisers, they do not necessarily reflect the views of Relish and Whisky Magazine and its publisher, Quintessentially Canadian. Relish and Whisky Magazine assumes no responsibility for unsolicited material. Relish and Whisky Magazine assumes no responsibility for content of or reply to any ad. The advertiser assumes complete liability for the content of and all replies to any advertise- ment and for any claims made thereof. Gretzky Back on the Ice

by Blair Phillips

It was 9 am on a weekday in Niagara on the Lake. A respectable When Zac arrived, distiller Joshua Beach already had lineup had already formed at a small country store called The the distillery humming with three wine spirits dis- ItFruit Shack. People were picking up their butter tart orders, tilled and the first whisky, Wayne Gretzky No. 99 Red some big enough to stock an end-of-the-world-bunker. They Cask, bottled. Two more whiskies joined the Wayne also sell homegrown fruits and vegetables from the proprietor’s Gretzky No. 99 label – Ice Cask and Ninety Nine Proof. farm, but I walked out with a tart. The sign on the highway lured me in, saying these are Canada’s best butter tarts, and when a “I remember when I started, I asked Josh, batch rolls out of the kitchen, they quickly sell out. The tart was inhaled before I got to the Wayne Gretzky distillery next door. ‘How weird do you want the cocktails?’ He said, ‘The weirder. The better.’ And Gretzky’s Estate Mixologist, Zachary Kvas, is no strang- I ran with that ever since,” says Zac. er to the Fruit Shack’s lineup. But, he doesn’t come here to buy tarts; that can wait until science figures out When it came time to pull the goalie, Zac swore by elaborate how to juice a butter tart into simple syrup. He’s shop- homemade spirit infusions to make Campari or Vermouth-like ping for seasonal ingredients for his cocktails, exquisite bar ingredients. It also forced him to revive antiquated cock- drinks that are worthy to be served from the Stanley Cup. tail techniques, like shrubs, where sweetened fruit/vegetable bases and vinegar are infused into a souring ingredient. The Gretzky cocktail program was conceptualized in the spring of 2017. The idea was to create distinctive and elevat- And of course, he forges his own simple syrups. “You can ed cocktails with no outside spirits. “We made the decision put virtually anything into a simple syrup; one of the more early on to use what we create on site, and I’m glad we did. crazy ones I did was a carrot and dill simple syrup that It forced me to dig into my roots and get creative,” says Zac. turned out pretty dill-icious,” laughed Zac. “We try to stay local as much as we can and the vinegar can sometimes help He got his start bartending down the road at Backhouse, replace lemons or limes, but not always.” He doesn’t take a popular farm to table restaurant in Niagara-on-the-Lake. the local plan of attack lightly. If an ingredient isn’t available, The restaurant brought in Ottawa’s Stephanie Albert to de- he’s out foraging for them. Wild sumac, rosehip and pine velop their cocktail list, and after eight months of work- are key ingredients in some of the bar’s different tinctures. ing for her, she passed the torch. He spent a year running the bar before the distillery presented the opportunity, “I mean come on, Wayne Gretzky?!” jus- tified Zac. “The whisky is unbelievable, the man is a legend, and I feel so priv- ileged to be one of the creative forces driving the cocktail scene in Niagara.”

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A match made in heaven

The complex, solid and gorgeous Wayne Gretzky No. 99 Ice Cask whisky bursts with rye spice and Vidal Icewine sweetness. When it hits center ice in a cocktail, the clove spices ro the rye screa whisky, balanced with a finetuned floral and ruit orward sweetness. ocktail bitters hae an easy time mingling with the complexity of this whisky.

Regrettably, there are restrictions in ntario where ac cant experiment with spirit coming off the still to make bitters. There are regulations and a bureaucratic process before that day but, he has a workaround. “I’ve had great success in using various plant roots and spices to infuse the spirits we have; like the Wayne Gretzky No. 99 Ninety Nine Proof. With using a lower alcohol to ake bitters, it ust takes ore tie and finesse, he explains. So how are these ingredients pulled together? he distillerys signature is a Rye and Ginger. ut, this isnt the mixed drink slapped together in nightclubs from bar rail The ice behind the opposing team’s net was nicknamed Gretz- and a splash of ginger ale. Instead, Zac makes his own house kys ofice. his is where Wayne Gretzky would hold business ginger simple syrup, an elixir of secrets spices, herbs and lo- meetings with the opposing team. The defenders would at- cal honey. he sile syru is ied with No. 99 Red ask tack Gretzky leaving his teammates open. Playing the puck pulling out the natural spice from the whisky. Pickled local- ro the ofice heled Gretzky rack u ,9 regular season ly grown Ontario cucumbers with ginger garnish the drink. assists throughout his career. acs ofice is outdoors behind a polished black bar loaded with jars of his concoctions. he bars ersion o a Rusty Nail is reurosed into a Rusty The rustic boarded wall behind him and the Edison light Skate. Star anise, orange peel, cinnamon, dark-cherries and bulbs strung above, puts his ingredients in the spotlight. cloes are inused or a onth and a hal in No. 99 Red ask whis- But, unlike Gretzky, no one is looking to cross-check Zac. In- ky. Zac then smokes the whisky with hickory to make the Dram- stead, he prefers to cross-check your palate with his spir- buielike coonent. he final touch is blending the whiskies it-driven cocktails featuring Joshua Beach’s masterpieces. with house-cherry-hibiscus syrup and bitters garnished with his signature black-pepper whisky cherries and an orange slice. Zac is a fan of Josh’s spirits – it’s the quality and time he puts into them. Beach’s blending style incorporates the Still thirsty? There’s the Farmer’s Cold Tea. “I love this cock- whisky flaours into a unified su o their arts. his tail because it allows me to work with the Steve from the Fruit builds a versatile engine into the whisky that fuels Zac’s Shack.” Zac mixes an even-steven blend of cold tea with a shrub, cocktail shaker. he Red ask whisky has a anadiana cit- simple syrup and a base spirit. “My favourite was one we did rus ith finish that ies well with sweet sile syrus. with ginger-green tea with a local peach shrub, basil simple he two flaour characters balance each other. ur whis- syrup and Vidal wine spirit. It was some crazy mojito voodoo.” ky is finished in wine barrels ro the winery, ac adds. t adds another layer o flaour to the whisky that gies I was caught up in the distillery’s spell; it was now 7 pm on bartenders ore to lay with. erouth is a ortified wine, a weekday at Niagara on the Lake’s Wayne Gretzky Distillery. so when you mix our whisky with a nice sweet vermouth... A respectable lineup had formed at the bar. If you miss it, just oh my goodness…it just sings. It’s like it was meant to be. look for the butter tart sign, pick up a dozen then pull a U-turn.

17 R|W PREMIUM CRYSTAL GLASSWARE

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How do you take your whisky, straight outta Glencairn or with a little water? Northern Light Matt Rising Jones

by Johanne McInnis

s a writer I often fnd myself surrounded by people in the whisky industry. May it be enthusiasts, master blenders, festival producers or ambassadors I am always fascinated by one factor many of these people have in common – passion. There are, however, few who give themselves completely over to their trade or calling and even fewer that don’t seek the recognition that accompanies their triumphs. This is that kind of story. Matt Jones is Canada’s newest Northern Whisky Light rising higher than ever.

We met a few years ago when he was hosting a whisky evening near my hometown. We said we would try and meet up before he continued onto his next scheduled gig. A My cell phone rang at 10:30 pm. “Hey it’s Matt and I’m just rolling through now, is it too late to meet up for a few minutes?” he cheer- fully announced. I was home so within a few minutes he arrived with his portable bar cart and friend Rob in tow. We spent the next hour tasting amazing cocktails and laughing. I was quickly converted and to this day, I will only drink Matt’s cocktails.

I had a chance to sit with Matt Jones not long after the New Brunswick Spirits and do a quick Question and Answer interview.

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learning the history of Canadian, Irish, Scotch and Japanese categories. The evolution that I move into the venerable Beam Suntory Inter- national Whisky portfolio was a great ft a coult e haier gue i a ut hell that how got here ...

What is it about the whisky category that you are so passionate about? ... Speaking to Scotch in general, the lay- ers of its complexities are so different fro that of ouro which i lace with mouth-watering complexity and bold intensity. Single Malt on the other- hand can be very delicate and there is an element of terroir from the different regions and distilleries. Scotch changes more with water and has more ways to fih it with colietar aour Rooted in over 500+ years of Gaelic/ Celtic tradition, the modern Single Malt industry is a massive success story steeped in failures, indiscretions, trag- edy, devastation of war, famine, and reueatio a well a reurrectio This... truly checks all the boxes for me! What do you feel is your biggest accomplishment at this point in your career? ... I have been so fortunate to work for such a great company like Beam Sun- tory. It has authentic roots to the history of whiskies around the world and its success. How could I not feel hon- oure to e a art of it uch a it cliché for me to say, the old saying of,

How did you get started in the whisky every day. But, as fate would have it, I soon business, and what led to your new position found myself on contract in Japan teaching ... at Beam Suntory? airarteig a erica tle iolog Humbly, I took away more knowledge of my If you Like so many of my mentors, I started the craft from Japan, than what I had intended to hospitality industry with modest responsibilities; leave behind. I met a very dedicated bartender truly love washing dishes at a breakfast diner at age 13. named Daiske who schooled me on bourbon, By the time I started high school, I was a line i articular aer ar o a few ear later cook that served bottles of beer and chatted when I was back in Canada and was present- what you do, with the guests every shift. Later, when I was e with the oortuit to rereet aer a server in a high energy corporate chain, ar a itiller iloat to aaa ue you will I excelled because I loved the people as- at the chance. I took over the Jim Beam Small pect of the business, always having fun, atch fail a ecae a aaor for never and walking home with cash every night. Kentucky, with over 30 curated trips with bar- My ultimate goal was to the transition to bartenders, media and consumers to the Beam work a day teer a watche Cocktail at an impres- utor itillerie gai it wa the eole sionable age. The path to learn about the his- that et e egage a if ou ot ow tory of the cocktail began in 2000. I studied Kentuckians are a special ilk because their in your life, the Old Fashioned 10 years before it would hospitality is “come as a friend, leave as fam- be cool again, so it truly helped me navigate ily.” My love of Kentucky Straight bourbon sits ‘ the background of many spirit categories. I of- on the foundation that its history is steeped in rings true to me in so many ways. ten say that because cocktail history is so rich erica herelf he agai loe the hitor Balancing the demands of travel I drink the history as much as the whiskies! of whi itelf a e ee tuig whiie with my family life, and still loving my earl wa ut fihig a tit from around the World my entire career. I have o o uch eer a ualife a in Belize where I worked barefoot on the beach quite the library of Single Malts as a result of my biggest accomplishment so far.

23 R|W escribe your average year as ‘ D ... Matt Jones.

I average one province a week, 38 wee a ear ight hoe What do you see as the most most weekends, unless there is a trade profound change in the show, and have all the holidays with my ... industry? family. I pretty much know my sched- ule for the entire year ahead of time, Being witness to the craft and trade by the end of January. That being said, of bartender being respected, once it a liig eerchagig lacae again these last 20 years. Growing and you learn that you have to remain up in the industry with a lot of pas- dynamic and adaptable to market sion, most folks immediately assume ee a ea log a fail that this is a part time gig while you time is valued, I am on-call across the fgure out what ou reall wat to o country. I consider myself quite lucky! in life. I have known since my teens I ... woul arte a a o what e leare ow ew geeratio of ar- Least and most favourite part of tenders come into the craft with their eyes wide open to the possibilities of ... the job? a career behind the stick. To witness Wow ok! Least favourite: The hur- that in the number of bartenders that ry up and wait aspect of travel -> Flight have begun a revolution of being suc- delays, weather, being late getting ceful ar ower iuecig tre home to my family. The novelty of that arou the worl it ut agic to e wore off many moons ago. Most fa- ... vourite: The importance of the people ingredient. I get to meet folks from St. What does the new job at Beam oh to ictoria a literal- Suntory mean to you and what As Matt embarks on his l eerwhere i etwee cat tre do you bring to that portfolio? latest journey, there is no enough how important the people are. ... doubt in my mind that he t il ot oe eough a will breathe new life into the ot ut ea the fol that ae it ow get to lear ore tha eer portfolio, teach enthusiasts but everyone that advocates on behalf could from a book, or from the internet. new things they didn’t know of the category. It truly is one big family! I get to be a part of the process, go to about the water of life they distilleries I have only dreamt about, ... love, and continue to climb and make whisky. I mean the amount Best advice someone in the of distillate I will have processed is ut- the ranks of the brand am- ... industry gave you? terl iigifcat ut the eole are bassadors who do more what binds it all together. I believe that than just pour whiskies at Seek failure. Quoted more often is what I bring to this new role. You events. Matt already has a than not nowadays, but that has stayed ee oa alwa ai e a reputation for being one of with e fro oe of er frt ar preacher, so taking the stories and new the best Canada has to of- aager a outh frica arte- experiences to consumers is what I fer, and I for one am happy er, who encouraged me to take my cat wait to o he o i fairl ea that his Northern Light is when you already represent some of learning beyond the local roadhouse about to shine even bright- rough and tumble spot I bar backed at. the best whiskies the world has to of- er than before. Thank you He saw my potential to grow in the fer, but my passion is equally focused industry long before I ever did. Do on passing on its lore and oral tradi- Matt Jones for the sitdown not be afraid to fail. You only fail, tions. I am an amateur historian ready and we look forward to if you fail to learn from your mistakes. to share what I learn along the way. seeing what you do next.

R|W 24 ‘ KEEPING THE INDUSTRY AS STRONG AS THE WHISKEY.

For more than 135 years, the Kentucky Distillers’ Association has stood strong in supporting America’s distilled spirits industry – and the nation’s only native spirit, Bourbon. And the business has never looked better. The KDA welcomes visitors to the Kentucky Bourbon Trail® and the Bluegrass state to celebrate our signature industry.

Kentucky Distillers’ Association PROMOTING & PROTECTING KENTUCKY BOURBON SINCE 1880.

WWW.KYBOURBON.COM • WWW.KYBOURBONTRAIL.COM • WWW.KYBOURBONAFFAIR.COM

The Kentucky Bourbon Trail®, Bourbon Trail™, Kentucky Bourbon Trail Craft Tour® and Kentucky Bourbon Affair™ are trademarks/service marks of the Kentucky Distillers’ Association. Please drink responsibly. KEEPING THE Craft Distillery Travel INDUSTRY AS Knowledge, youth await by Fred Minnick

Stillhouse Distillery at Belmont Farm – Culpepper, Virginia STRONG A throwback to the distiller farms of yesterday, the Stillhouse Distill- ery sits on 195 acres, where distiller Chuck Miller farms his own corn hiskey travel is taking off. In Kentucky, every major dis- to use in his Original Moonshine and Kopper Kettle Virginia Whiskey AS THE WHISKEY. Wtillery receives between 100,000 and 250,000 visitors a year, while products. At this three person operation, the tour guides walk you to Tennessee’s Jack Daniel’s draws more than 200,000. But if you’re an old beaten up Ford pick up truck that belonged to Miller’s grand- only going to Tennessee and Kentucky for U.S. whiskey destina- pa. Theodore George Miller made moonshine during Prohibition and tions, you’re missing out on perhaps the most-interesting tours was shot up making a Washington, D.C., run. Grandpa survived and was in all of whiskey—craft distilleries. In the burgeoning craft distillery never caught, but his pick-up truck remains riddled with bullet holes. For more than 135 years, the Kentucky Distillers’ movement, smaller brands are opening their doors to the public and In 1987, Miller resurrected his grandfather’s ’shine heritage to prevent Association has stood strong in supporting America’s showing you exactly how they operate. These tours are raw and the the possible loss of his farm. Today, visitors enjoy a Stillhouse built young guides passionate. You’ll see extension cords hanging from by Miller’s two hands and a beautiful 1933 copper still that still distilled spirits industry – and the nation’s only native ceilings, PVC pipes connecting to tubs the size of your kiddie swim- hums as if it were 1935. On a Stillhouse tour, you don’t really feel like ming pool and a hodgepodge of small barrels, larger barrels and plas- you’re at a distillery. With horses whinnying, cows mooing and spirit, Bourbon. And the business has never looked better. tic water jugs with black magic marker indicating it’s “bourbon-rye tractors purring, Stillhouse is a little more like grandpa’s farm. HIT,” whatever that means. The craft tour is pure, not sullied with aretin drivel and filled ith hiseylovin inoration t n-

The KDA welcomes visitors to the Kentucky Bourbon like the large distilleries, craft tours seem to give you the impression: Kings County Distillery – Brooklyn Youth and spirit stand out at the Kings County Distillery. “We are try- “I could make whiskey in my basement.” Craft distillers also ing to come up with whiskey that nobody has tasted before,” co-found- Trail® and the Bluegrass state to celebrate our typically create vodka, gin and the occasional liqueur, so the guides er David Haskell tells a group of 25 on a Saturday afternoon tour. tend to be extremely knowledgeable about other spirits categories. Beyond the whiskey, however, King’s County Distillery walks signature industry. These small still operations won’t steer you wrong. you into early 1900s architecture, its gorgeous brick building anchoring the lifeless-looking warehouses on the Navy pier. Inside Rock Town – Little Rock, Arkansas the former Paymaster Building, detailed columns hold the roof Kentucky Distillers’ Association Located in a former paint factory, Rock Town Distillery packs 500 vis- protecting a few hundred small and large barrels aging rye, itors a month in its small Little Rock facility. Founded in 2010, Rock corn whiskey and bourbon. Up until April, visitors saw tiny stills PROMOTING & PROTECTING KENTUCKY BOURBON SINCE 1880. Town does a good job explaining alcohol manufacturing and dispelling connected by copper and plastic tubing, giving the impression this myths, such as bourbon must be made in Kentucky. Rock Town guides is a small operation. Now, two large Forsythe copper pot stills also reveal their bourbon mashbill—82 percent corn, 9 percent wheat –1,000 and 650 liters—are ready to crank out some serious juice. and 9 percent barley—and educate visitors on the importance of the As King’s County Distillery grows, who knows, maybe the whis- barrel. Speaking of barrels, Rock Town stacks 18 53-gallon barrels that key producer can acquire the neighboring warehouses. Noth- were made at the Gibbs Brothers Cooperage in Hot Springs, Arkansas. ing breathes life into an abandoned building like whiskey. For the whiskey-know-it-all, this educational tour runs deep on wood knowledge. The Rock Town staff loves to talk about Ozark white oak. Colorado, Oregon & Washington The fact is these three states have so many craft distilleries offering St. George Spirits – Alameda, California quality tours, selecting just one is harder than high school trigonome- When you arrive at the St. George Spirits Distillery, you might wonder try for this writer. In Colorado, Stranahan’s Colorado Whiskey receives if you’re here for a U2 concert. It’s possible Bono would lower himself so many visitors reservations are recommended. After Stranahan’s, from the former Air Force rafters, stand on the Holstein still, swing his hop on I-70 and hit Leopold’s Brother’s Distillery, where they may jacket and yell, “yeah, yeah, yeah.” Of course, the cool and trendy staff share the secret aot their hardtofind aryland tyle ye hisey would not discourage a U2 concert in their brilliant Alameda, California About an hour and a half from Denver, the Breckenridge Distillery facility, a former military hanger. But, they’re more likely to explain the tour guides are happy to tell you all about their bazillion awards. After St. George Single Malts and how distiller Lance Winters tried to push the Colorado, head northwest to Oregon, where Portland distilleries have unknown category in the late 1990s, only to be laughed at. Now, Amer- become known as “Distillery Row.” For whiskey drinkers, Clear Creek ican single malts enjoy fandom, and the tour guides are proud of their Distillery is a must visit. The Clear Creek’s McCarthy’s Oregon Single company’s association to the growing category. St. George also pro- Malt comes from peat-malted Scottish barley. The single malt has de- duces Hanger 1 Vodkas on contract for Proximo Spirits as well as rum, veloped a cult following, and you may be able to convince the guide to eaux de vie, absinthe and liqueurs. But, if they didn’t make it, they’re give you a nip. Up North, Washington boasts 27 distilleries and several quick to tell you. For their Breaking & Entering bourbon, St. George produce wheat whiskey. Perhaps that would make an excellent ques- guides will admit they stole the whiskey from Kentucky and bottled tion on a Dry Fly Distillery or Bainbridge Organic Distillery tour stop: it in California. Honesty—that’s what you get in a St. George tour. Why does Washington make more wheat whiskey than other states?

WWW.KYBOURBON.COM • WWW.KYBOURBONTRAIL.COM • WWW.KYBOURBONAFFAIR.COM

The Kentucky Bourbon Trail®, Bourbon Trail™, Kentucky Bourbon Trail Craft Tour® and Kentucky Bourbon Affair™ are trademarks/service marks of the Kentucky Distillers’ Association. Please drink responsibly. 27 R|W The Dam Pub Gastropub & The Dam Pub GastropubWhisky Bar & Whisky Bar by Stephanie Price

by Stephanie Price

Whiskies and Fireplace

Whiskies and Fireplace Now serving over 900 Whiskies

Nowuced away servingi the foothills of the over Executive 900 Chef, WhiskiesRobert Lussier and his lue outais ad o the shores of team dazzle guests daily with culinary Georgian Bay in the charming village delights, set in a circa 1875 house Executive Chef, Robert Lussier and his ofuced Thornbury, away i Ontario, the foothills sits The of the Dam setting. Event planning and catering is team dazzle guests daily with culinary Publue Gastropub.outais Asad a ofamily the shoresowned of one of The Dam Pub’s specialties. As a delights, set in a circa 1875 house cottishGeorgian whisy Bay in puthe charming we opeed village i certifed whisy specialist draw from The Dam Pub, Thornbury, Ontario setting. Event planning and catering is theof Thornbury, fall of 2005 Ontario, and began sits our The journey Dam over whisies i our collectio for one of The Dam Pub’s specialties. As a withPub Gastropub. a whisy collectio As a family of owned variet - mothly whisy tastis impromptu Chocolate Pate certifed whisy specialist draw from The Dam Pub, Thornbury, Ontario cottishies traditioal whisy cottish pu we fare opeed oeris i tale side tastis ad whisy pairi over whisies i our collectio for theand falla vision of 2005 to provideand began a unique our journey and dinners for private and corporate cli- mothly whisy tastis impromptu Chocolate Pate withmemorable a whisy dining collectio experience. of Now variet- ents on a regular basis. My passion and tale side tastis ad whisy pairi iesin our traditioal 13th year, cottish The Dam fare Puboeris is a owlede for whisy is cotaious. f dinners for private and corporate cli- destinationand a vision restaurant, to provide rateda unique one and of youre a whisy ethusiast a foodie ents on a regular basis. My passion and thememorable top 100 diningrestaurants experience. in Ontario Now, or both, The Dam Pub Gastropub is a owlede for whisy is cotaious. f and in ourattracts 13th visitors year, fromThe aroundDam Pub the world.is a must! Reservations are highly recommended. destination restaurant, rated one of youre a whisy ethusiast a foodie the top 100 restaurants in Ontario, or both, The Dam Pub Gastropub is a and attracts visitors from around the world. must! Reservations are highly recommended.

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R|W 28 SUCCESS IS BETTER SHARED

chivas.com Kentucky Bourbon Kentucky 2018 Affair

TM Affair the marketplace, theKentucky Bourbon outin Bourbon-related events currently spirit.” thereareanumber While of declaring Bourbon“America’s onlynative Resolution theCongressional of sary the world tocelebratethe50thanniver- for Bourbonconnoisseursfromaround oped anexclusive, hands-onexperience ciation anditsmemberdistilleriesdevel- Distillers’ In 2014,theKentucky The 2018 Kentucky BourbonAffair 2018Kentucky The theyear. available atanyothertimeof spirit--and theseexperiencesarenot distilleries thatproduceAmerica’s native created andhostedby thelegendary “release” tocoincide withtheJune event. have developed own theirvery tucky Distillers’AssociationandtheKBA the Kentucky BourbonAffair, theKen- To commemorate the5thanniversary of the 2018Affairhasaddeda“must have.” and whiskey lovers year, every is the“must do”event forBourbon theKentucky BourbonAffair But if exclusive they’re limited to15-20tickets. a privilege, withsomeevents so grounds. AttendingtheKBA is Kentucky Bourbon’s mosthallowed and outdoordiningonsomeof nightcap events withMasterDistillers, access, private selections, barrel elegant Events includebehind-the-scenes Wild Turkey, andWoodford Reserve. Town Trail, Branch,Wilderness er, O.Z. Tyler, Rabbit Hole, Maker’s Michter’s, Mark, OldForest- JimBeam,LimestoneBranch, Creed, &Co.,Heaven Hill,JepthaHartfeld Angel’s Envy, Bulleit,Four Roses, events thestate: throughout offering takes placeJune 5-10,with17brands Special Releases theBaron Raises TM

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R|W www.kybourbona Kentucky A Bourbon For information on 2018 the Kentucky. charities throughoutthestateof special releasebottlesaleswillbeneftseveral Louisville, Kentucky. Proceedsfromthe event onSaturday, June 9,attheOmniin available attheKentucky BourbonAffair Turkey. willbebottledand Chosenbarrels and selectingfromOldForester andWild willbesampling 20,thisgroup February 12,andon and JimBeamonFebruary were chosenBarrels atMaker’s Mark,Willett, Distiller, Maker’s Mark. Master Davis andGreg –current Mark, MasterDistilleratMaker’s and former Distiller, Bardstown BourbonCompany Distiller, JimBeam;Steve -Master Nally er, Fred Noe-Master Brown-Forman; Turkey; -MasterDistill- ChrisMorris Jimmy Russell, MasterDistiller-Wild selectionteamconsistsof barrel The Bourbon Trail® distilleries. atfve differentKentuckyselect barrels Bourbon Baronsareworking to together Bourbon Affair. For the frsttime, these on June 9duringthe2018Kentucky availablebottles fromthechosen barrels assembled forprivate selections, barrel with Kentucky’s mostrevered distillerieswas of MasterDistillersfromsome of A group fair.com. fair, visit Raises the Bar on Special Releases

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In 2014, the Kentucky Distillers’ Asso- A group of Master Distillers from some ciation and its member distilleries devel- of Kentucky’s most revered distilleries was oped an exclusive, hands-on experience assembled for private barrel selections, with bottles from the chosen barrels available for Bourbon connoisseurs from around on June 9 during the 2018 Kentucky the world to celebrate the 50th anniver- Bourbon Affair. For the frst time, these sary of the Congressional Resolution Bourbon Barons are working together to declaring Bourbon “America’s only native select barrels at fve different Kentucky spirit.” While there are a number of Bourbon Trail® distilleries. Bourbon-related events currently out in the marketplace, the Kentucky Bourbon The barrel selection team consists of AffairTM is the only Bourbon experience Jimmy Russell, Master Distiller - Wild created and hosted by the legendary Turkey; Chris Morris - Master Distill- er, Brown-Forman; Fred Noe - Master distilleries that produce America’s native Distiller, Jim Beam; Steve Nally - Master spirit--and these experiences are not Distiller, Bardstown Bourbon Company available at any other time of the year. and former Master Distiller at Maker’s Mark, and Greg Davis – current Master The 2018 Kentucky Bourbon AffairTM Distiller, Maker’s Mark. takes place June 5-10, with 17 brands offering events throughout the state: Barrels were chosen at Maker’s Mark, Willett, Angel’s Envy, Bulleit, Four Roses, and Jim Beam on February 12, and on Hartfeld & Co., Heaven Hill, Jeptha February 20, this group will be sampling and selecting from Old Forester and Wild Creed, Jim Beam, Limestone Branch, Turkey. Chosen barrels will be bottled and Maker’s Mark, Michter’s, Old Forest- available at the Kentucky Bourbon Affair er, O.Z. Tyler, Rabbit Hole, event on Saturday, June 9, at the Omni in Town Branch, Wilderness Trail, Louisville, Kentucky. Proceeds from the Wild Turkey, and Woodford Reserve. special release bottle sales will beneft several charities throughout the state of Kentucky. Events include behind-the-scenes access, private barrel selections, elegant For information on the 2018 nightcap events with Master Distillers, Kentucky Bourbon Afair, visit and outdoor dining on some of Kentucky Bourbon’s most hallowed www.kybourbonafair.com. grounds. Attending the KBA is a privilege, with some events so exclusive they’re limited to 15-20 tickets.

But if the Kentucky Bourbon Affair is the “must do” event for Bourbon and whiskey lovers every year, the 2018 Affair has added a “must have.”

To commemorate the 5th anniversary of the Kentucky Bourbon Affair, the Ken- tucky Distillers’ Association and the KBA have developed their very own “release” to coincide with the June event. NOW SERVING OVER 900 WHISKIES! Featuring tastings with a certified whisky specialist!

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The trail is made up of nine locations including, Benromach, Cardhu, Glen Moray, Glen Grant, Glenfddich, The Glenlivet, Strathisla, Dallas Dhu, and the Speyside Cooperage.

The Malt Whisky Trail® podcast will introduce you to the guardians of centuries of know-how and the craftspeople who make the whisky you love. The frst series of podcasts is hosted by Speyside resident and whisky lover Samantha Staniforth, who originally hails from North Carolina. The podcasts are available at: The Malt Whisky Trail® ofers visitors the ultimate Scotch experience and now whisky lovers have the chance to experience this from the comfort of their own homes with a series of podcasts. The programmes take listeners around the colour- http://maltwhiskytrail.com/malt-whisky-trail-podcast/ ful characters and interesting locations within the world’s largest concentration of Scotch malt whisky distilleries in beautiful Moray Speyside.

It is also downloadable via your podcast apps such as iTunes. The ten episodes currently available uncover the secrets of the trail’s distilleries and their links with everything from indie music to modern art. In the forthcoming series the podcasts will be exploring how Speyside whisky is the inspiration for craft industries including breweries and biscuits. These podcasts invite you to uncover the secrets of Malt Whisky Country and get a taste of the very best of Scotland. the

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Let us know what your thoughts are. Send your questions to Relish and Whisky at [email protected] Magazine

How long can I keep my Why are their different whisky in an open bottle? colours of Whiskies? Kim, ON Jamie, BC Different levels of char, the size of Technically for a lifetime but there the barrel, how many times the barrel are tips for pampering that open bottle. was used, what was in the barrel before Avoid keeping it in an area with large Q and how long the whisky sits in the cask temperature changes and direct sunlight. explains why there are different shades Whisky doesn’t like to suntan. Experts o hisy or eale, a rand ne agree that air gets into an open bottle charred oa cas ith fiveyearold his- and oidation sloly ades the flavor ky will be a darker shade of brown than a of the whisky. This is a slow process, hisy aed or five years in sed toasted and some whiskies taste better after A arrels inishin hisy in eort the bottle has spent time mingling with ies or ine arrels ill also inflence air. It’s all subjective. If this is a concern, its colour. With that said, it’s a common some recommend transferring those ractice to add flavor netral sirit half-full bottles into smaller bottles. Or caramel to vats of whisky to achieve a you can buy a wine product called Private consistent colour from batch to batch.

Reserve that temporarily prevents oxi- &&With Blair Phillips Purists feel this is deceiving because it dation. tricks our eye into thinking the whisky is older than it is. Some claim they can When I am enjoying a Sin- taste the colouring, but in truth, even an gle malt is it acceptable to airport drug dog would have a tough time add water or an ice cube or detecting the difference between a colour corrected whisky and a natural one. three? Adrean, Germany This is personal to your preference. Where does the name Whisky Some sticklers freak out when they are originate from and why the asked this question and will stomp up different spelling? Keith, ON Where does Scotch get its and down telling you never to add water Smokiness from, just Peat or or ice. But, if you drink your whisky This is a complicated question and straight and your face scrunches up there are many myths and educat- are there other methods? into something that looks like the love ed esses floatin arond or oth Michael, Chicago child of Clint Eastwood and Gordon Ram- questions. Irish and American generally Whisky can get its smokiness from dif- sey after spending a year in a tanning favour spelling it “whiskey.” Scottish, erent sorces oe inflenced flavor salon, then perhaps drinking whisky Canadian and Japanese favour “whisky.” comes from something being burned straight isn’t your style. Without getting The origin of the word is just as foggy. If during the whisky making process. In the scientific, addin a e dros o ater you ask Irish historians, they’ll probably case of peat smoke, this is from the malt- to yor hisy does oen the flavors tell you it comes from the Irish Gaelic ing process where peat is burned as a hiding behind the alcohol, but water will uisge beatha. If you ask Scottish histo- heat source to dry the grain. In non-peat- thin out the whisky’s mouthfeel. rians, they’ll probably tell you it comes ed whisky, smoky characters comes Adding ice will take the alcohol edge off from the Scottish Gaelic uisge baugh. from the char of the barrel. Barrel char the hisy, t it also tes flavors Canadian historians will just ask that you smokiness is different from the earthy Experiment – try it straight, with water pour them a glass. But, both Gaelic phras- peat smokiness, but can be combined and then with ice and if anyone questions es translate to “water of life.” Regardless when the peated spirit is aged in charred the volume of your enjoyment, just tell of how they pulled the word whisky from casks. This is when you start to smell like them you’re conducting important re- these tongue twisters, we have to agree yove een drinin a cafire ans o search on individal flavor reerences that “water of life” is pretty accurate. this style of whisky call it cologne. Tallship Thalassa Relish and Sailing, Sun and Scotch

by Brigitte Beckers

Board tallship Thalassa and visit Scotland’s famous malt whisky distilleries while sailing through some of the most beautiful coastal sceneries in the world. perience charming old fishing villages, hauntingly beautiful landscapes and visit places almost impossible to reach by anything but by boat.

cotland is a whisky loers aradise and there is no finer way to elore the countrys whisky-producing islands than on board of Thalassa. Visit the world- famous Islay Festival o usic and alt, oin our whisky abassador or a tour to the best fine alt coastal distilleries and explore the magical islands by foot or by bike. In the evenings, relax and enjoy the company of fellow whisky enthusiasts as you savour your favourite whisky from our well- stocked whisky bar on board. All in all, our Whisky Sailing Cruises offer a fantastic way to experience Scotland in all its wild and natural glory.

Tallship Thalassa Barquentine Thalassa is an impressive and seaworthy sailing ship. Rigged according to old tradition but equipped according to the most modern safety requirements, Thalassa is a worldwide sailing ship that brings adventurous sailing and comfortable enjoyment in perfect harmony. A good atmosphere on board, a tastefully furnished saloon, comfortable cabins (each with shower) and its excellent kitchen, make a trip with Thalassa an unforget- table experience.

Long and wide (47 m x 8 m) with 14 sails and over 800 sqm of canvas, Thalassa is a grand and majestic spectacle. This tall ship is suficiently strong, staunch and seaworthy to sail all the oceans of the world. Sailing with the Thalassa gives you a com- bination of luxurious relaxation and exhil- erating adventure. Sail away from everyday shores, feel the power of the wind and the water and head out for unknown distant horizons. On board, enjoy the atmosphere and spectacle of traditional sailing with all the comforts, amenities and safety features of modern times. The blend of contempo- rary comfort, fabulous food, an experienced professional crew and the latest in modern navigation and communication equipment ensures a once-in-a-lifetime voyage for all who sail on board of Thalassa.

39 R|W GLENDALOUGH DISTILLERY

GLOBALLY AWARDED WHISKEYS FINISHED IN RARE PRIZED CASKS

2018

96 /100 Relish and F L A V O U R Recipes

SIZZLING SEARED SCALLOPS SERVES 2 TOTAL 18 MINUTES Season the scallops with sea salt and black pepper, and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the 14 oz potatoes skin) so it crisps up alongside. 7 oz frozen peas ½ a bunch of fresh mint (½ oz) 6–8 raw king scallops, coral attached, trimmed Drain the peas and potatoes, return to the pan, 1 3/4 oz frm black pudding (ask your butcher) mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste, and season to perfection. Plate up with the scallops and black pudding, drizzle lightly with extra Wash the potatoes, chop into 1 1/4 inch chunks, virgin olive oil, and sprinkle over the crispy mint. and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes. Meanwhile, pick and fnely chop most of the mint leaves and put aside. Place a non- stick frying pan on a medium-high heat. Once hot, CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBER put 1 tablespoon of olive oil and the remaining 517kcal 23.6g 5g 27.4g 52g 3.6g 1.3g 7.9g mint leaves in to crisp up for 1 minute, then scoop the leaves onto a plate, leaving the oil behind.

STICKY LAMB CHOPS SERVES 2 TOTAL JUST 15 MINUTES 6 lamb chops, French-trimmed (1 1/4 lbs total) unpeeled garlic cloves alongside, turning the carrots 7 oz mixed-color baby heirloom carrots regularly. Gently turn the chops onto their sides, to 8 cloves of garlic cook for 2 minutes on each side, or until golden but 3 oranges still pink in the middle. Meanwhile, use a vegetable 1/2 a bunch of fresh thyme (1/2 oz) peeler to peel strips of zest from1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all Score the fat of the lamb chops, season them with sea together for just 30 seconds to get the favors going. Re- salt and black pepper, then line them up, like a rack, move the chops to a plate to rest, then squeeze the juice and sit them together fat edges down in a large shallow from all 3 oranges into the pan. Let the juice bubble and casserole pan on a medium-high heat. Leave for 5 reduce until sticky, quickly toss the lamb back in with minutes to render and crisp up. Trim and add the its resting juices, then hey presto, time to dish up. CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBER 571kcal 36.2g 14.7g 26.5g 36.7g 32.1g 0.8g 8.5g whole baby carrots (halving any larger ones) and the

43 R|W SERVES 4 TOTAL 30 MINUTES CHICKEN POT PIE 2 onions Cook for 6 minutes, or until golden, stirring 1 1/4 lbs chicken thighs, skin of, bone out occasionally. Meanwhile, place the mushrooms 12 oz mixed mushrooms in the dry pan, tearing up any larger ones. Let 1 bunch of fresh thyme (1 oz) them toast and get nutty for 4 minutes, then tip 13-oz block of all-butter puf pastry (cold) into the chicken pan and strip in half the thyme leaves. Preheat the oven to 425ºF. Place a 12-inch non-stick ovenproof frying pan on a high heat, Remove the pan from the heat, add a pinch of with a smaller non-stick pan on a medium heat sea salt and black pepper, then stir in 1 table- alongside. Pour 1 tablespoon of olive oil into spoon of red wine vinegar and 2/3 cup of water. the larger pan. Peel and roughly chop the on- Working quickly, roll out the pastry so it’s 3/4 ions, adding them to the larger pan as you go. inch bigger than the pan, then place it over the Roughly chop two-thirds of the thighs, fnely flling, using a wooden spoon to push it into the chop the rest, and add to the onion pan. edges. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie. Bake at the bottom of the oven for 15 minutes, or until golden and pufed up. Easy!

CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBER 683kcal 40.7g 19.8g 36.7g 42g 7.2g 1.2g 4.3g

R|W 44 PLUM TARTE TATIN SERVES 6 TOTAL 24 MINUTES Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, 1 1/4 lbs ripe mixed-color plums and trimming of any ecess to patch up little 1 teaspoon ground cinnamon gaps, if needed. 1/ cup maple syrup Bake at the bottom of the oven for 16 minutes, 11 oz sheet of all-butter puf pastry (cold) or until golden and pufed up. Making sure you 6 large scoops of vanilla ice cream use oven gloves to protect your hands, conf- dently and very carefully turn the tarte out onto Preheat the oven to 425ºF. Place a 10-inch non- a plate bigger than the pan. Dish up with nice stick ovenproof frying pan on a medium heat. round scoops of ice cream, sprinkle over the Halve and pit the plums, add to the pan with remaining cinnamon from a height, and drizzle 2 tablespoons of water, and cook for 1 minute. lightly with etra virgin olive oil before serving. From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup.

CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBER 392kcal 18.7g 11.8g 4.8g 52.3g 32.8g 0.3g 1.2g

Recipes from 5 Ingredients Jamie Oliver Published by Harper Collins Ltd. All rights reserved. 45 R|W Beef in Recipes 1½ lbs sirloin steak 1 oz butter Whisky 1 large onion, chopped 3 tbsp Scotch Whisky ¼ cup double cream Sauce salt and pepper Although it is much more common to use wine or brandy in cooking, Scotch Whisky can offer some very Cut the beef into thin complex character to many of your strips. Cook the beef strips favourite recipes. and onion in the butter The background notes and ‘nose’ for 5-10 minutes, until the of the individual whisky that you beef is brown and cooked choose, gained through the matu- to taste. Stir in the Scotch ration process, will give you a new Whisky and cream. Heat exciting recipe to try again and again. gently to reduce slightly.

R|W 46 Relish and

oz boned, tail fillet o Marinated Salmon salmon 2 tbsp Scotch Whisky 2 tbsp lemon juice ½ tsp sugar in Scotch Whisky salt and pepper 1 tsp chopped chives 1 tbsp chopped dill

Place the salmon on a plate and freeze for 1 hour. Using a very sharp knife, slice the fsh as fnely as possible across the grain. Lay the slices in a single layer on a plate. Drizzle over the lemon juice and whisky and then season with salt and pepper. Sprinkle on the sugar and then the herbs. Allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times before serving.

6 oz dark chocolate 5 tbsp water 3 eggs 2 egg yolks oz fine caster sugar 1 tsp gelatin strained juice from an orange 2 tbsp Scotch Whisky ½ pint double cream

Melt the chocolate and water in a small pan until creamy. Beat eggs, egg yolks and sugar together until thick and pale. Dissolve the gelatin in the orange juice, in a bowl placed in a pan of water, then stir in the Scotch Whisky. Fold the melted chocolate Chocolate, Whisky and egg mixtures together then gently stir in the gelatin mixture. Whip the and Orange Mousse cream until thick but not stif, reserve some of it to make whirls to decorate the mousse, and fold the remain- der into the chocolate mixture. Spoon into individual dishes.

The History

In 1940, Joe Sheridan, a Chef at Shannon Airport in County Clare invented the Irish Cofee. There was always a great tradition in Ireland of lacing a beverage with a strong spirit, which was re- ferred to as “a drop of the cray- thur.” Today the practice has been perfected by adding Irish Whisky to a cup of cofee, and it gives a warm feeling to a tired and weary visitor.

Joe’s recipe for Irish Cofee is as follows. Take a steamed glass, pour in a 1/4 gill (standard measure), or 4 tablespoons of Irish Whisky. Add 2 teaspoons of brown sugar and boiling cofee to within 3/4 inch of the top of the glass. Stir briskly until sugar is completely dissolved. Add cream, lightly whipped and pour over the back of a teaspoon so that the cream will not sink. To enjoy the full favour of your Irish Cofee, do not stir when cream is added. Sit back and enjoy.

Recipe of Irish Cofee

51 R|W &Glendalough Distillery. The Red Fox Inn Ireland 5 STEPS To Appreciating Scotch Whisky

Colour Is your whisky light gold, bright copper, or rich amber in colour?

Body Does your whisky have a light, medium, or full body?

Nose Which aromas do you recognize when you nose the whisky - is it malty, smokey, fruity, or chocolatey?

Palate What characteristics do you notice on the palate - is it softly sweet, rich and fruity, or peppery and spicy?

inish oes the avor remain for a lon time or does It disappear quickly?

Courtesy of The Scotch Whisky Heritage Centre CRAFTED CAREFULLY. DRINK RESPONSIBLY. WOODFORD RESERVE KENTUCKY STRAIGHT BOURBON WHISKEY 45.2% ALC. BY VOL. THE WOODFORD RESERVE DISTILLERY VERSAILLES, KY WOODFORD RESERVE IS A REGISTERED TRADEMARK. © 2017 BROWN-FORMAN. ALL RIGHTS RESERVED.

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DANVILLE 75

Miles Between Distilleries Angel’s EnvyBulleit FrontierEvan Whiskey WilliamsFour Experience Roses DistilleryHeaven HillJim Distilleries Beam DistilleryMaker’s MarkTown Distillery BranchWild Distillery Turkey DistilleryWoodford Reserve Distillery Angel’s Envy — 5 1 60 44 28 61 76 57 60 Bulleit Frontier Whiskey 5 — 5 64 45 29 62 81 61 65 Evan Williams Experience 1 5 — 60 44 28 61 76 57 60 Four Roses Distillery 60 64 60 — 38 53 54 24 8 21 Heaven Hill Distilleries 44 45 44 38 — 18 18 60 45 56 Jim Beam Distillery 28 29 28 53 18 — 35 74 60 71 Maker’s Mark Distillery 61 62 61 54 18 35 — 75 61 72 Town Branch Distillery 76 81 76 24 60 74 75 — 21 20 Wild Turkey Distillery 57 61 57 8 45 60 61 21 — 16 Woodford Reserve Distillery 60 65 60 21 56 71 72 20 16 —

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Summer 2018 Issue 12 Cigar SAVOURY WHISKY Fall 2018 Issue 13 he Short Blue Mountain DUCK CASSOULETCozy Comfort uie o Whisky Tasting Pairing Favourite Spring 2019 With Your entuckyIssue 14 s Secret SpiritsFall 2018 THE CORK LAPHROAIG CÀIRDEAS Bouron rail Dram Gift Guide For The Spirits Lover Sixth Edition WHISKEY WALK Women Yukon Stroll Through Irish History iram And Gold Whisky Whisky Walker The A Journalist’s Oyster eturns On of PrimerCity TastingAmerican o Its WheelWhisky CanadianCraic Changes Bourbon Ol Whisky and Rye oots Lamb MarinatedTender WithMedallions BBQ SeaweedChillies and Enjoy Cocktails Over Chimichurri in Time 100 Spirits Chicken for Summer Signal Hill Blue Spring TheUNVEILS MACALLAN NEW MASTER WHISKY MAKER Mountain Ardeg Cocktails Tasting Blair Castle The Story Behind the Name lenmoranie oki ohnnie alker Caol Stalk Barrel Blue BlenThe Keepers Kirsteen Campbell erlour he lenlivet Bomore aphroai Of The Quaich BOURBON EXPLORE * EXPERIENCE * ENTERTAIN

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