Discover the history, craft, and enjoyment of whiskey — from its Virginia roots to how to taste, serve, and pair it like a pro.
Whiskey’s story in America begins right here in Virginia.
In the early 1600s, colonist George Thorpe distilled corn mash at Berkeley Plantation, creating one of the first corn-based whiskeys in the New World. This early experiment laid the groundwork for what would later evolve into the distinctly American style of whiskey we know today — bourbon.
By the 18th century, Virginia’s fertile farmland, abundant grain, and natural water sources made it an ideal setting for distilling. Generations of farmers and craftspeople refined their processes, passing down traditions that balanced innovation with respect for heritage.
Today, Virginia is home to dozens of distilleries continuing this legacy, producing small-batch, single-barrel, and experimental whiskeys that honor both past and present.
Whiskey begins with grains — corn, rye, barley, or wheat — which are mashed, fermented, distilled, and often aged to develop complexity.
Barley is moistened and allowed to germinate, producing enzymes that convert starches to sugars. The process ends when the barley is dried with heat.
Ground grains are mixed with hot water in a mash tun, creating a porridge-like mixture that extracts sugars. Malted barley may be added to aid conversion.
Yeast is added to the mash, converting sugars into alcohol and producing a low-proof liquid called wash.
The wash is distilled to concentrate alcohol and flavor. Pot stills produce heavier, more flavorful spirits, while column stills produce lighter, higher-proof spirits.
Whiskey is often aged in oak barrels, which impart color, aroma, and complexity. Bourbon and other American whiskies must be aged in new charred oak barrels.
Water is added to reach the desired bottling strength, typically around 80–100 proof (40–50% ABV).
There’s no single “right” way to enjoy whiskey — only the method that helps you appreciate it most. Each serving style highlights a different aspect of the spirit’s character, and understanding them will help you develop your palate.
Served at room temperature with nothing added, drinking whiskey neat allows you to experience its full aroma and flavor. This method is best suited for high-quality or aged whiskeys with complex profiles.
Pouring whiskey over ice slightly chills and dilutes it, softening the intensity and making bold or high-proof spirits more approachable.
Adding a few drops of water can “open up” the whiskey, releasing hidden aromas and flavors. This technique is particularly useful for cask-strength or younger whiskeys.
Whiskey’s depth makes it an excellent base for simple highballs or creative cocktails. Here are a few educational pairings to try:
Tasting whiskey is more than taking a sip — it’s a sensory exploration. Here’s how to evaluate whiskey like an educator or tasting room expert.
Hold your glass against a white background. Darker amber hues usually indicate longer aging or heavier charring of barrels, while lighter tones suggest a younger spirit.
Gently swirl your glass and bring it to your nose. Identify the aromas — perhaps vanilla, caramel, spice, or smoke. This step reveals much about the whiskey’s grain composition and barrel influence.
Allow the whiskey to coat your palate before swallowing. This helps your taste buds register the spirit’s texture — oily, smooth, or dry.
As you sip, consider what flavors stand out. Is it sweet and toasty like brown sugar, or sharp and peppery like rye? Matching your impressions to distillers’ tasting notes can help train your palate.
The finish refers to the lingering flavor after swallowing. A long, layered finish often signals careful aging and high-quality barrels.
While whiskey’s diversity makes food pairing complex, a few guiding principles can help you match flavor intensity and balance sweetness, spice, and texture. Instead of generic pairings, think in families of flavor:
Bourbon’s hallmark sweetness and warm oak tones make it a natural match for smoky, charred, and caramelized foods. The corn-heavy mash bill delivers notes of vanilla, toffee, and brown sugar that echo beautifully in grilled and roasted dishes.
Pairing Ideas:
BBQ and smoked meats – Brisket, pulled pork, or ribs glazed with molasses or bourbon sauce bring out bourbon’s depth.
Roasted root vegetables – Sweet potatoes or carrots caramelized in butter mirror its sweetness.
Desserts – Pecan pie, crème brûlée, or dark chocolate amplify bourbon’s smooth, dessert-like richness.
Virginia Twist: Pair a local small-batch bourbon with Virginia ham or smoked peanuts for a sweet–salty Southern balance.
Rye whiskey’s bold, spicy edge calls for equally assertive flavors. Its signature notes of black pepper, cinnamon, and clove thrive alongside savory, salty, or tangy foods that can stand up to its punch.
Pairing Ideas:
Charcuterie boards – Aged prosciutto, smoked sausage, or sharp cheddar enhance rye’s bite.
Roasted nuts – Especially pecans or walnuts, which bring warmth and crunch.
Hearty fare – Grilled steak, peppercorn-crusted meats, or pastrami sandwiches create a savory dialogue with rye’s spice.
Virginia Twist: Enjoy rye with local cheeses or spiced Virginia peanuts for a true regional experience.
Made primarily from malted barley, malt whiskeys are known for their layered, aromatic complexity — think honey, stone fruit, nuts, and a touch of smoke. They’re remarkably versatile, pairing best with dishes that highlight gentle richness and subtle sweetness.
Pairing Ideas:
Roasted poultry – Duck, quail, or herb-crusted chicken draw out malt whiskey’s savory and floral tones.
Creamy sauces or risotto – Butter and cream emphasize the whiskey’s smooth texture.
Desserts – Honey cakes, shortbread, or fruit tarts play on malt’s natural sweetness.
Virginia Twist: Try pairing a Virginia malt whiskey with local honey-glazed trout or apple bread pudding — both nods to Virginia’s agricultural bounty.
Corn-based and lightly aged whiskeys offer a delicate sweetness with less oak influence — perfect for comfort foods and dishes where the whiskey enhances rather than dominates.
Pairing Ideas:
Southern classics – Fried chicken, biscuits, shrimp and grits, or buttery cornbread all harmonize with corn whiskey’s mellow charm.
Mild cheeses or seafood – Soft brie, scallops, or crab cakes bring out its creamy texture.
Brunch dishes – Pancakes with maple syrup or country ham biscuits for a casual yet indulgent pairing.
Virginia Twist: Enjoy a Virginia corn whiskey with Chesapeake Bay crab dip or a warm biscuit topped with local honey.
