Well, that bottle evaporated quickly. Tin Cup is a very easy and pleasant whiskey. At $25 a bottle, it was very worth it.
By Kevin R. Kosar
No to rock-hard fruitcakes. No to hideous neckties that match nothing in one’s wardrobe. No to useless contraptions like the Ronco inside-the-egg scrambler. And no to more electronic gadgets that pester and scatter the mind with pings, bleeps, and jangles.
Thirty years ago, the best beer I could find in most groceries was Michelob or Lowenbrau. How times have changed in our grand land. These days, you can throw a rock in any direction and it has a high probability of hitting a good bottle of beer. Which makes shopping for brews easy.
Among the brands I would recommend are Germany’s Riegele bocks and Dortmunders, Montana’s Grand Teton Brewing’s gose and ales, Oregon’s Full Sail Brewing’s entire line-up (everything is great), and the big ales and stouts made by Michigan’s Bell’s Brewery, Founder’s Brewing Company, and New Holland.
Icky sweet apple ciders in 12-ounce bottles are common in U.S. grocery stores. Skip them and grab a 750 milliliter bottle of old style cider. Le Lieu Cheri’s Cidre Fermier and Cave de la Lotterie (imported by Wine Traditions Ltd) are dry, light, and decidedly earthy ciders ($10-$12). The aromas arising from these sparkling beverages are sour and mushroom-y. I served these ciders as whistle-wetters before our Thanksgiving dinner. At a mere 5 percent alcohol they can be enjoyed without getting you loopy.
Never has it been a better time to be a whiskey drinker. Newer brands like Angel’s Envy Bourbon (aged in port barrels and $50 a bottle) and the splendid Filibuster Dual Cask Bourbon (finished in French oak barrels and $40 a bottle) are among the brands that have reconceptualized the flavor profile of bourbon without abandoning its essence: sweet and fiery. Traverse City Whiskey Company’s flag ship straight bourbon whiskey (86 proof; $35) gives the tippler a sense of what the whiskey century ago must have been like: a thick with charred barrel flavor and a little hot on the swallow.
Iowa’s Cedar Ridge Distillery, which won the American Distilling Institute’s distillery of the year award, offers the whiskey lover a veritable smorgasbord. They make a wheat whiskey, a bourbon, a malted rye whiskey, two single malts, and an unaged whiskey. All retail for $40 to $60. Smallish (200 ml) bottles of five different Cedar Ridge whiskeys come in the oh-so-givable American Whiskey Explorer package ($70).
The big boys of American whiskey also have upped their games in recent years. This year I quite enjoyed Wild Turkey Decades (104 proof; $150), George Dickel Barrel Select (86 proof; $40), Jack Daniel’s Single Barrel Select (94 proof; $65), and Maker’s Mark Cask Strength (108 to 114 proof; $60).
Rye, as everyone knows, has made a yuge comeback. To get a sense of old rye versus new, consider giving someone a bottle of Rittenhouse Bottled-in-Bond Rye (100 proof; $27) and a fifth of Filibuster Dual Cask Rye (90 proof; $45). The former tastes of grain, black pepper, and a little apricot. The latter is gentler, slightly sweet, and offers apple and floral notes. I love each of them. If you want to impress a rye aficionado, pony up $110 for WhistlePig 12-year old rye (86 proof).
Hands down, the best wine I tasted this year was also the priciest: Ken Deis Cabernet Sauvignon 2014 ($60 most places; $25 via NakedWines.com). This red tasted like a cross between Bordeaux and a new world fruit bomb. It was utterly succulent, and showed faint blueberry and cedar notes. I nearly wept when the bottle was empty.
If you want remarkable bang-for-the-buck, wrap up some bottles of Jose Maria da Fonseca wines (imported by Palm Bay International). These Portuguese red wines have remarkably diverse flavor profiles. Da Fonseca’s Ripanço ($12) reminds me of beauojolas nouveau. It is light bodied, floral, and only a little fruity. The Jose se Sousa 2015 ($17) is very old world—it is dry, vegetal, and shows a clove note. Meanwhile, Da Fonseca Periquita Reserva 2014 ($15) is very new world. It offers immense fruit and vanilla notes and all but screams for pairing with steak, roasted vegetables, and gooey or salty cheese. For those with deeper pockets, the $40 Domini Plus 2014 would make a welcome gift for a wine collector. This inky red wine is very fruity, tannic, and dry, and will age well. Da Fonseca, I should add, produces terrific fortified wines. The Alambre Moscatel de Setubal 2010 ($17) would appeal to those who enjoy port. It has floral and peach notes. Yum.
Speaking of fortified wines, Vignobles Constance et Terrassous, Rivesaltes Ambré Hors d’âge 6 (35 proof; $30; Regal Wine Imports) is a gorgeous amber-red dessert wine. All the delicious port-type flavors —fig, honey, etc.— are here. Serve neat at room temperature or very slightly chilled and enjoy it with your feet up and your hand near a good book and cheese tray.
Books on cocktails and more
For the person who loves to read of drink, there are abundant choices. Alexei Damon Murray and Stephen Sorrell’s Alcohol (Fuel, 2017) carries eye-popping photographs of Soviet anti-drink posters from the 1960s to 1980s. The government produced bazillions of them, but the downtrodden citizenry kept boozing. Steven Grasse’s Colonial Spirits (Abrams Image, 2017), as I previously wrote, is a wild and amusing romp through early American drink.
Robert Simonson’s A Proper Drink (Ten Speed Press, 2016) is a lengthy, deep-dive report on how America’s cocktail scene revived over the past 30 years. As someone who was in the thick of the whole New York City drink scene in the 1990s, I can attest that Simonson got much of the truth. Those of an antiquarian bent might enjoy receiving a copy of Sherry Monahan and Jane Perkins’ The Golden Elixir of the West (TwoDot, 2018). It is filled with amusing old yarns about American whiskey.
Friends and family who like to DIY can be given Emma Christensen’s Modern Cider (Ten Speed Press, 2017), a pretty tome that teaches how to make various fruit ciders, shrubs, and wines.
And those feeling charitable to the industrious hack who has written innumerable columns for your eyes, you can help feed his family and fishing habit by filling stockings with his slim tomes on whiskey and moonshine.
Kevin R. Kosar writes: “Plenty of hooey comes from the mouths of elected officials. Arguably, the prize for the nuttiest statement of all might go to the late Sen. Morris Sheppard, D-Texas. In 1930, he haughtily declared, “There’s as much chance of repealing the 18th Amendment as there is for a hummingbird to fly to Mars with the Washington Monument tied to its tail.” Sheppard, who spent three decades in Congress, was an anything but an impartial observer. The Texas Democrat had sponsored the constitutional amendment to ban drink and fought successfully for the Volstead Act and other anti-hooch laws. He was often called the father of prohibition, although in truth, this ugly progeny had many parents. Nativists, feminists, evangelicals, captains of industry, and paternalistic progressives joined to form a crazy quilt coalition against drink….” Read more at the Washington Examiner.
Ooof, this small batch whiskey tastes like fire and barrel. Best to ask for rocks if someone offers it to you. This young distillery needs more time to perfect its craft. (Not good.) Read more about this spirit at https://www.leopoldbros.com/whiskey
By Kevin R. Kosar
Whiskey, as any enlistee will tell you, is popular among America’s fighting forces. Military installations’ drinks shops (“Class 6” stores) are stocked with a galaxy of intoxicating drinks — beer, spirits, wines — but whiskey is especially popular. And it isn’t just any whiskey — it’s the American-made bourbons, ryes and Tennessee whiskeys that really move off the shelves.
Certainly, the popularity of whiskey among soldiers, sailors, airmen and marines can be explained partly as a reflection of American taste in general. Americans purchased more than 30 million cases of American whiskey last year, according to the Distilled Spirits Council of the United States.
But for military men and women, whiskey holds an additional appeal beyond its glorious amber color, robust flavor and mood-alleviating powers — it may even be more American than apple pie (which seems to have been invented in England). Whiskey has been with the America’s armed forces since the earliest days of the republic.
“[T]he liquor ration,” wrote historian Robert Hunt, “was an absolute necessity. No military commander of the 18th century would have thought of leading his troops on any mission without planning for this need.” This was an age-old practice in Europe. Drink lifted morale and suppressed fear, and alcohol was widely viewed as medicinal.
Indeed, medical experts had been recommending alcoholic beverages as a cure for mental and physical afflictions since the 15th century. Irish alchemist Richard Stanhurst (1547-1618) extolledwhiskey’s curative properties: “Beying moderatelie taken, it sloweth age; it strengtheneth youthe; it cutteth flueme; it abadoneth melancholie; it relisheth the harte; it lighteneth the mind; it quickeneth the spirites” He recommended it for curing dropsy, resolving kidney stones, intestinal gas cramps, and declared whiskey good for the circulatory system and bones. Alcoholic beverages were thought, often rightly, to be safer than the water available.
These beliefs about drink came with those Europeans who settled America. Whiskey initially was not the most popular drink of the day. Beer, hard apple cider and brandy were more commonly consumed. Rum, meanwhile, was king. There were 140 distilleries belching potent spirits made from molasses harvested in the Caribbean islands.
Come 1800, however, whiskey had ascended as the spirit of choice among troops and much of America. The rise of whiskey was due in great part to the fall of rum as the distilled spirit of choice. The Revolutionary War severely disrupted the importation of the molasses and the production of rum. Prices skyrocketed. Americans also began to disdain rum for being an English and “Olde World” spirit.
Whiskey production, meanwhile, was growing rapidly, and it was a native invention. Settlers had been drinking it since at least 1620, when Virginia farmer George Sloan wrote in a letter, “Wee have found a waie to make soe good drink of Indian corne I have divers times refused to drink good stronge English beare and chose to drinke that.” Old World whiskeys mostly were made from barley and wheat. American whiskeys were distilled from rye and corn, the latter of which was particularly abundant. Due to the glut of corn being harvested, whiskey often was fantastically cheap. A farm laborer could buy a gallon of it for a day’s pay….