Category: Spirits

Adapted excerpt from Make it a Double: From Wretched to Wondrous: Tales of One Woman’s Lifelong Discovery of Whiskey

Learning the art – or act for some of us – of whiskey nosing and tasting is a most pleasurable task, made more agreeable by the fact that it must be done with great repetition. But for some, it can also be an undertaking filled with uncertainty.

Many don’t know where to begin in search of training and education. Many give up— believing you are either born with the ability to smell and taste the complexities of whiskey, or see it as such a daunting endeavor, they throw in the towel before even trying.

Here is what I say to those folks: Do you have a nose? Does it function fairly well? Can you ferret out when it’s time to change the cat litter? If you have answered yes to all of these, then you, too, qualify as educable— and lessons last less time than it takes to make a sandwich.

This blog samples the first two parts in a series of four which helps you paddle your way through the murky waters of your next “tasting” excursion— whether on your own or in the company of so-called whiskey connoisseurs. You shall come through shining and unscathed.

The first lesson is as easy as writing your name at the top of your test paper. You get an A simply for showing up and making eye contact.

Visual Cues: Color, Viscosity and Clarity

Color

At first, it may seem there’s not a lot of variation. The color of a whiskey spans a spectrum from what’s referred to as gin clear (a new spirit) to deep treacle.

Here is a handy guide for identification that comes to you from Whisky Magazine.

Color may identify both the type of cask used and the time spent in said cask, as the hue is derived from wood contact.

Basically, the longer the maturation or aging, the more intense the color. Of course, some of this is dependent upon whether the casks were originally housing bourbon, sherry or – in the case of some of the newer finishing techniques – port, Madeira, Sancerre and even red wine.

Something I, and countless others in the whiskey world, find disturbing when reading labels, is the discovery of a color additive (caramel) used by some distilleries to enhance the outcome. It is legal, and not every country requires notification of its practice, so if this bothers you, research the distillery. Often, they’re quite proud to announce they do not use E150A.

The simplest way to identify your dram’s color is by holding your glass against a white background, such as a sheet of white paper. Now check the color chart. Super easy.

Viscosity

This is a measurement of thickness and can be a sign of a whiskey’s age.

Swirl your whiskey around in your glass, then stop and assess the legs— the bands falling down the sides of the glass. If they’re as slow as a snail with a limp, you’ve got yourself an older whiskey, possibly eligible for a pension.

And if the legs turn out shapely and heavy, your dram is likely higher in alcohol.

Clarity

Some distilleries will chill-filter the whiskey in order to eliminate any cloudiness that may occur naturally, but there is a common complaint that, by discarding the oily compounds, it also negatively affects the whiskey’s flavor.

Whiskies with the non-chill-filtered style may go somewhat cloudy when water is added but will return to its clear state shortly. Be patient. Many distillers believe you provide a richer, fuller flavor by keeping the whiskey non-chill filtered. I agree entirely.

Aromatic Cues

I’ve heard one man say that nosing a whiskey is like chasing a woman. The expectation is usually far more fun than the reality.

However, I’ll tell you from my own practices, I find discovering the aromas in a dram to be equally as appealing as the actual taste. It’s like unwrapping a present. The bows, paper and colors can really add to the finished product.

Step 1: Getting Set Up

First, find yourself a tulip shaped glass. And because not everyone cleans their glassware with equal care, rinse the glass out in warm water, running your CLEAN fingers around the rim and inside, ensuring you’re ridding the glass of any residual soap or contaminants that might affect the aromas and tastes. Lavender dish detergent and whiskey do not mix.

Pour a measure of the whiskey into the glass, and if you’re feeling frivolous, wasteful and as portentous as Master Blender “The Nose” Richard Paterson, then violently throw that dram out of the glass and onto the floor. It’s flashy, suggests you’re either out of your mind or a serious professional, and according to Paterson, rids the glass of impurities. Maybe he even chants a spell over the second batch to be certain.

Step 2: To Swirl Or Not To Swirl

There is a difference of opinions regarding the next step. Some say swirl the liquid, others insist you keep it flat.

Those that swirl believe the whiskey needs to aerate to help the alcohol leave the glass— and it’s the alcohol that will carry the aromas up to your nose, so this is important.

Those who maintain the method of keeping it flat feel that whiskey, somewhere upward of 40% alcohol, needs no help evaporating from the glass, and by swirling, you’re pushing all of the aromas out of the glass at once, making it more difficult to identify the individual nuances.

However, many professionals agree that the alcohol leaves the liquid in layers, and each layer will reveal something different about the whiskey.

Feel free to give each method a try and see what works best for you.

Step 3: Get to Know Your Whiskey

This next step is one of my favorites and has truly helped me to distinguish scents that exist in the glass that I might not get otherwise.

Dip a finger into the liquid and rub the whiskey onto the back of your hand. Wave your hand around in the air to allow the alcohol to evaporate. Now smell. The aromas are much clearer. If you detect leafy, grassy or malty notes, the whiskey is probably fairly young. Darker scents, like chocolate and spices may signify something more mature.

Step 4: Nose Meets Glass

Now again, we have some differing opinions about where to place your nose in order to obtain the best experience. Some distillers pass over the glass quickly, others try to insert their entire face.

I find three deep sniffs in fairly quick succession has been a good rule for me to follow. The first sniff, your nose prickles with the recognition of alcohol. The second sniff usually identifies the sweet, and the third, fruit. It’s on the back of the third that I find other aromas: the smoke, peat or brine. It can be entirely different for you.

Identifying What You Learned

The challenge now is to identify those aroma components more specifically, if you want to train your nose.

Sweet, is a fairly broad term, but you can train yourself to recognize particular forms of sweet with practice. Sweet like chocolate? With dark notes coming through? Sweet like honey? Like vanilla? Like flowers? What kind of flowers?

The same goes for the other aromas. It doesn’t just have to be smoke. It could be smoke from tobacco, or tarry-like or earthy.

If you’re really interested in pursuing the training of your nose further, you can buy a whiskey nosing kit. They’re marvelously helpful and great fun if you’ve got a small gathering of friends who want to enjoy the game of guessing which scents are in each small vial.

Most people have no idea how much their noses contribute to the enjoyment of food and drink. The nasal olfactory system should be applauded and held in high esteem for all that it provides.

I’m not saying you should make a sketch of your appendage to tape on the fridge, but don’t turn up your nose at recognizing its contribution. Every whiskey connoisseur nose it’s important!

Slàinte!

Shelley Sackier published her latest book Make it a Double: From Wretched to Wondrous: Tales of One Woman’s Lifelong Discovery of Whiskey in 2022. You can learn more about nosing and tasting from her in person at Reservoir Distillery in Richmond, Virginia. And discover her ongoing work with the Virginia Heritage Grain Project—a historical treasure hunt for flavors of the past within America’s spirits industry.

GIVEAWAY RULES

Must be 21 or older. Open to all U.S. residents. Entries close at 11:59 p.m. EST on March 9, 2025. The winner will be selected on March 10, 2025. If the winner cannot be contacted within 3 days, a new winner will be selected. Virginia Spirits reserves the right to modify or suspend this giveaway at any time.

For all the whiskey fanatics out there, you haven’t made it until you’ve joined an exclusive club at your local distillery. With these perks, you’ll have special access to tastings, barrel production and releases like never before. Here are some of the top Virginia Whiskey Clubs to choose from:

Alligator Char Society by Reservoir Distillery

Membership rate: $500 per year

Membership perks:

Access to exceptional and singular blends, available only to Reservoir bottle club participants
Entitled to reserved samplings from the Alligator Char Society Bottle Locker in our Tasting Room
First access to Reservoir’s new batch releases with a select window of time to order bottlings before we release them to the public.
Get a hip and trendy Alligator Char Society flask.

Very limited spots available! Email info@reservoirdistillery.com to learn more or join.

Courage Club by Virginia Distillery Company

Membership rates

$100 signature — 1 bottle shipped quarterly plus club membership benefits below.
$200 premier — 2 bottles shipped quarterly plus club membership benefits below.
$300 collector — 3 bottles shipped quarterly plus club membership benefits below.

Membership perks:

Quarterly bottle shipments in December, March, June and September.
Complementary standard tasting for up to 4 people per visit.
Invitations and discounts to whisky events at the distillery and around Virginia.
Tickets to Whisky Release Parties
15% off Merchandise
Access to an online portal with unique content, virtual experiences and exclusive whisky library offerings and early access to limited edition releases.

Copper Fox Captain’s Club by Copper Fox Distillery

2025 membership rate: $190/year

Membership perks:

Quarterly exclusive bottle release – January/February, April, July and November.

Price range $49.99–$189.99 per bottle (bottle purchases are additional to membership). Club members are obligated to purchase one bottle per release.
Each release will be presented at a quarterly private event at our Williamsburg and Sperryville properties. Members, plus one (1) guest are invited to attend up to 4 events annually. Events include a welcome cocktail, a tasting of the release, two drink tickets for the cocktail of your choice and heavy hors d’oeuvres.
20% distillery discount on food, flights and cocktails for members and their guests. Excludes bottle sales.
Private tours — 12 complimentary tours per year
Single barrel private label opportunities — Work with our staff to hand-select your own private label. We can create a custom label or sticker and facilitate distribution.

Iron Fist Cocktail Club Membership by Ironclad Distillery

Membership rates:

One month membership = $75
Three month membership = $210
Six month membership = $390
One year membership = $720

Membership perks:

Each month, our talented team of bartenders will craft an improved, fancy, barrel-aged, rare or simply delicious bottled bourbon cocktail for you, marked with your name and the history of the concocted drink. Find it stashed safely in our Iron Fist Cocktail Cabinet, along with your very own glass.

Rules with an Iron Fist Membership

Your monthly cocktail concoction comes in an 8 oz. bottle with your name on it.
Each personalized bottle serves approximately eight cocktails.
If you don’t finish your bottle, don’t fret! You can take the remaining concoction home to enjoy.
We will send you information about the latest cocktail selection at the beginning of each month.
Membership benefits include a keepsake Iron Fist cocktail glass, invitations to special events, plus first dibs access to new product releases.

Cornerstone Club by Catoctin Creek Distillery

Membership rates:

Individual plan: $299 quarterly or $999 annually

4 events a year, with opportunity to purchase a plus one ticket per event
4 member-exclusive bottles (one release every quarter)
Option to purchase additional member-exclusive bottle
Free core tastings at the distillery (member +three guests)
Skip-the-line access on new distillery exclusives
Virtual town halls, masterclasses, and one vote in upcoming changes to the membership
Member-exclusive cocktails for purchase at the distillery
20% off retail merchandise + distillery events
Additional surprises throughout the year

Family plan (great for couples or pairs of friends to share): $425 quarterly or $1,499 annually

4 events a year for both you and a partner or a friend
4 member-exclusive bottles (one release every quarter)
Option to purchase additional member-exclusive bottle
Free core tastings at the distillery (member +three guests)
Skip-the-line benefit to purchase up to two bottles of new distillery exclusives
Virtual town halls, masterclasses, and two votes in upcoming changes to the membership
Member-exclusive cocktails for purchase at the distillery
20% off retail merchandise + distillery events
Additional surprises throughout the year.

Membership perks:

Quarterly bottle release
Members-only events: From guided barrel thieving to curated food pairings and special cocktail nights, every get-together will be an opportunity for members to share in an exclusive experience that starts with our most celebrated spirits and grows into a one-of-a-kind memory.
Skip-the-line: All members can skip the line for new distillery releases and first access to purchase our most sought-after bottles.
20% off distillery events and merchandise
Free exclusive pours and special off-menu cocktails for purchase at the distillery.
Members are invited to town halls, where they can have a say in everything from event calendar to influencing experimental spirits produced by Catoctin Creek.
Tastings included: members and up to three guests per visit are entitled to a core tasting when at the distillery.

While you’re at it, learn more about Virginia whiskey here.

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

At the end of the day, the spirits we know as “tequila” can only be produced in Mexico. The legal definition just doesn’t allow for an entirely local, Virginia tequila. Dating back to 1974, the Mexican government declared tequila an intellectual property and established the Tequila Regulatory Council to oversee production and ensure quality and culture.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

Tequila is a specific type in the broader category of agave spirits. And fortunately for us, there are Virginia producers who are serving up their very own, unique renditions that fit the bill, deserve consideration on their own merits and land in some of the very same classic cocktails like margaritas or palomas.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

Mt. Defiance Distillery uses two sources of agave syrup: the traditional blue Weber agave and a blend of wild agaves sourced from all over Mexico. This wild agave syrup uses excess agave plants from small producers and is a very sustainable product – plus blending with the blue Weber agave yields distinct flavors and offers room for experimentation.

The distillery also ages both the blue and wild agave spirits in different types of barrels for different lengths of time. Aging length ranges from several months to over three years, using the typical terminology used for tequila. Types of barrels include new barrels, used bourbon barrels and used rum barrels.

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

So, we’ve already shared a deep dive on whiskey in the commonwealth (read it here), but what about just bourbon? Maybe you’re a connoisseur and don’t need the play-by-play, but if you’re a casual sipper or just curious, here’s what you need to know.

Whiskey is the top produced spirit in Virginia with just about 50 producers spanning the state. Bottle to bottle, you’ll find a great variance in flavor profiles, style, aging and more – down to the balance of its very ingredients (or in this case, grains).

All bourbon is whiskey, but not all whiskey is bourbon.

In order for a whiskey to be called bourbon, it must be made from a mash that is at least 51 percent corn and aged — for no particular amount of time — in new, charred oak barrels.

One way these requirements can manifest in the bottle is how sweet or smooth the whiskey is. For example, a higher percentage of corn typically makes the end result sweeter. The specific type of barrels used for aging also tends to introduce a distinct flavor and smooth, velvety mouthfeel.

Keep reading for the rundown on how to make, shop, store and enjoy Virginia bourbon.

How to Make

All whiskey starts as raw grain (corn, barley, rye or wheat) before it finds its way into a bottle. Details like where the grain was grown (read about terroir), the water used in the distillation process, and how and how long it ages all matter and come together to make the final, unique product. The technical process itself is complex and nuanced, but here are the basics:

Mashing: The sugars contained in the grain have to be separated before fermentation can begin. The grains that are being used are ground up, put in a large tank (called a mash tun or tub) with hot water and agitated. It should resemble porridge before the fermentation stage.
Fermentation: Fermentation occurs when the mash meets yeast, which converts all the sugars into alcohol. This takes place in giant vats, often called washbacks. The process can take a few days, with different fermentation times and yeast strains all impacting the final product. The resulting liquid reaches about 7-10% ABV before it goes into the still.
Distillation: The process of distilling increases the alcohol content of the liquid and brings out volatile components, both good and bad. The two most common types of stills (pot stills and column stills) determine how this all happens.
Maturation: Nearly all whiskies are aged in wood — and for bourbon, it must be aged in new, charred oak barrels. Then, batches are stored away and left to age for as long as the producer decides.
Bottling: When it’s ready, bourbon is bottled at a minimum of 40% ABV. When only one barrel is bottled at a time, it’s labeled as single cask or single barrel — always an exciting prospect when shopping Virginia whiskies.

*If you’re interested in making your own imbibe, you must follow Virginia codes and regulations. Licenses may be required.

The Virginia Way

First, it should be known that Virginia is the Birthplace of American Spirits, and that includes bourbon.

“The exact date of when Bourbon was invented is greatly debated, but most put it around the 1780s,” said David Bock, master distiller at A. Smith Bowman Distillery. “Virginia became a state in 1788, while Kentucky didn’t become a state until 1792. Prior to becoming a state, Kentucky’s land was part of Virginia, so the roots of bourbon making are forever tied to Virginia’s history.”

Bock – after coming to A. Smith Bowman Distillery from New Orleans as head distiller – has learned the legacy better than most.

In 1934, A. Smith Bowman established a distillery on the 7,200-acre Sunset Hills farm in Fairfax County as a way to put to use excess grains. Until the 1950s, A. Smith Bowman Distillery was the only legal producer of spirits in Virginia. The distillery has since relocated to Fredericksburg (in 1988), but it carries with it a storied history of bourbon-making and excellence.

“I often consider Virginia Bourbon a “hidden gem” as it doesn’t get the notoriety… but we’re honoring a craft and tradition that has been part of this state for centuries,” Bock said.

Another misperception is that bourbon has to be made in Kentucky. Spoiler alert: it actually can be produced anywhere. And Virginia is uniquely positioned to make great bourbon.

“Corn grows so well in Virginia, and I think that leads to more production of bourbon than other whiskeys like single malts and rye,” said Owen King, distiller at Ironclad Distillery in Newport News. “Also, Virginia has huge temperature swings that really help the bourbon mature nicely and at a greater rate.”

King also pointed out that people are fierce fans of bourbon, “I love Virginia bourbon, it’s all we produce. Bourbon was the first thing the federal government food and drug admiration protected – I find it fascinating that when the government tried to tax whiskey it caused a rebellion. Virginia bourbon is unique and special and can go toe-to-toe with any other state.”

So, why doesn’t everyone produce bourbon if it’s one of the state’s most beloved spirits and so well suited for Virginia?

Justin Boyle, distiller at Tarnished Truth Distilling Company in Virginia Beach, says it may have to do with the strict regulations on the spirit and the cost to produce an aged spirit.

“Bourbon is one of the most regulated spirits in the world,” Boyle said. “It also can take up resources and require an expensive overhead cost to produce a spirit that has to age in oak for years before it reaches maturity.”

But he also points out that the tedious endeavor to create something you want to taste the same year-to-year – given all the different variables that might lend to different flavors, grain, fermentation, distillation and aging – is what keeps him excited.

“To me, Virginia bourbon is the quintessential American spirit. It embodies all the characteristics of life, liberty and the pursuit of happiness (even if it’s a brown liquid in a glass). We are following a time honored tradition of making a specific spirit to exactness. We are aging it the traditional way in 53-gallon casks. We, at Tarnished Truth, have the Atlantic salty air that permeates our barrels. We like to say our barrels are “agitated by freedom” as the U.S. Navy jets fly overhead.”

Many distilleries across the state have turned this time-honored tradition into success, striking gold and double gold at competitions across the world. One competition, a little closer to home and respected for its results and a great time, is the Virginia Bourbon Invitational hosted by Tarnished Truth.

This annual (currently six-time), bourbon-exclusive event is hosted on an early Saturday in November. In 2024, 18 distilleries participated in a judges blind tasting, with the top three big winners being:

“We host local distilleries to give them a platform to shine to an audience they might never reach,” Boyle said. “This year’s competition highlighted how much Virginia bourbons are improving and growing, culminating in the absolute best version yet. The blind judges even remarked how much the distilleries have matured and improved on their flavors, their aging and their ingenuity.”

How to Shop

If you’re lucky enough to live in Virginia, a.k.a the Birthplace of American Spirits, you have no shortage of options when it comes to bourbon. (And if you don’t, luckily, many distilleries ship out-of-state). With a variety of grains, producers and styles, there is something for everyone.

You have two simple options to purchase a local bottle: Virginia ABC or straight to the source at the distillery. With 400+ stores, you’re likely not far from a Virginia ABC store. If your store doesn’t have what you’re looking for, you can order online and have it shipped to a store of your choice within 7-14 days. If you’re looking for an experience and you want the opportunity to try before you buy, visiting a local distillery is your best bet. Plus, you’ll even find some small-batch products at the distillery that may not be on the shelves or listed with Virginia ABC.

Speaking of insider knowledge, did you know that September is Virginia Spirits Month? Lucky for you, many Virginia spirits, both in-store at Virginia ABC and at distillery tasting rooms, are offered at 20% off. The perfect time to stock up or try something new.

Finally, simply ask for Virginia-made at your favorite restaurant and try a glass out first. Chat with your local bartender or server to determine a recommendation. The more we ask for and support local, the more you’ll see Virginia on the menu!

How to Store

Once you have your first sip of Virginia bourbon, you might just be hooked. Whether your home bar consists of one or two premium bottles or a dozen, here’s what you need to know about proper storage so the last drop is as delectable as the first.

Keep It Dark and Cool: Limit exposure to sunlight and fluctuations in temperature and humidity, which can damage the label and cork. Keep in mind, if the bottle is open, your bourbon is exposed to the elements. Opt to keep it in a dark, room-temperature cabinet or closet.
Keep it Upright: Instead of storing on its side (like wine), whiskey should always be kept upright so that unwanted flavors from the cork doesn’t make its way into the high-proof liquid. If you’re holding onto your bottle for an extended period of time, turn it on its head every four to six months and let the cork moisten for about ten seconds. (You don’t want the cork to dry out completely and crumble).
Keep it Closed: After opening, you should pay close attention to too much “headspace” (empty air) at the top of the bottle, which can lead to oxidation and off-flavors over time. There are products like the Private Preserve that inserts inert gas to fill the space. Or consider purchasing smaller bottles, or clean and save old bottles and decant the whiskey into them. Another option is to wrap the bottle closure tightly with Parafilm to keep out moisture and air.

As your collection grows, check out this guide to maintaining (and showcasing) your most valuable bottles. P.s. don’t forget to inventory as you go along!

How to Enjoy

Contributions from Patrick Evans-Hylton

If you’re new to bourbon, or simply want to elevate your glass, knowing the right way to enjoy it – to sip or turn into a classic cocktail– is step one.

Ultimately, how you decide to enjoy your whiskey is entirely up to you. There are no rules, ever. But there are a few guidelines that can help determine your decision between sipping and crafting cocktails with your bottle – and perhaps, might influence the one you decide to purchase.

- Age: Age statements tell you how many years a spirit spent in barrel; therefore, its presumed level of maturity. For some connoisseurs, this is everything when evaluating the merits of a particular bottle. Nowadays, age can often mean complexity and smoothness, but sometimes the 5-year-old spirit outweighs the ten and so on (see bullet four).
- Flexibility and Flavor Profile: For a cocktail spirit, one school of thought may be to look for something that is relatively neutral and not overpowering. If a whiskey has complex tasting notes and is unique in production, you probably want to hold onto it and drink on its own. Or maybe the flavor profile is so interesting and packed with flavor that it could spark an idea for you to develop or tweak your own cocktail recipe.

Price Point: A more obvious choice is price. You might want a more inexpensive option for cocktails because it will likely take on the flavors of the mixers and overall blend – or if you’re looking for a crowd-pleasing batch cocktail for entertaining. For the ones with the heftier price tag, think of it as a special treat into your collection. Once those are opened, you’ll likely be inspired to sip on every last drop.
Try It First: Learning the ins and outs of bourbon starts with tasting it! And then tasting it again, tasting a different one and so on and so forth. Do you like it neat? Keep drinking. Could it be enhanced in a cocktail? Go for it. At the end of the day, your taste buds are all that matters, so enjoy it how you prefer.

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

Maybe you’ve wondered why there isn’t an abundance of Virginia “tequila” filling up the shelves at Virginia ABC stores near you.

In order to keep it authentic, the highly regulated spirit is confined to the following parameters:

Must be made with at least 51% Blue Weber Agave. The remaining sugar may come from non-agave products, such as sugar cane which also grows in Mexico.
Tequilas made with 100% Blue Weber Agave are labeled as such, those made with less than 100% are called “mixto.”
Tequila can only be made in five areas of Mexico with 99% being made in Jalisco, home to the town Tequila.
Tequila must be bottled between 35 and 55% abv. (Must be at least 40% to be sold as a Tequila in the U.S.)
And more!

If a Virginia producer claims a tequila (like the Dr. Stoner’s line from Chesapeake Bay Distillery), the product is sourced, distilled and imported straight from Mexico.

How to Make

1. Harvest – Agave plants are ready to harvest after five to eight years when the piña, or inner core, swells and ripens.
2. Bake the piña – Cook the piña at a low temperature for just over 20 hours to extract fermentable sugars.
3. Shred or crush the piña and extract the juice, called mosto.
4. Ferment the mosto – Add yeast to the mosto and let it ferment for several days to several weeks, depending on the recipe.
5. Distill the fermented juice – Transfer the fermented juice to a still and separate it into liquid and vapor states. The distillate can be categorized into different parts, with the middle section, called the “hearts,” being the consumable portion.
6. Age the spirit – Depending on the style of spirit being made, it may need to be aged for different amounts of time in oak barrels. For example, tequila can be aged for zero to two months for blanco, silver, or white tequila, two months to one year for reposado tequila, or one to three years for añejo tequila.

*If interested in making your own “agave spirit,” you must follow Virginia codes and regulations.

The Virginia Way

One Virginia producer in particular has a keen method of developing its line of agave spirits: Mt. Defiance Distillery. We spoke to Peter Ahlf, head distiller, to discuss his process.

There’s something seductive about Virginia moonshine, the original American spirit.

Perhaps it’s the long history, dating back to just years after the First Landing of English settlers in Virginia. Maybe it’s the fact that people have taken up arms in defense and opposition to it. It might be that traditionally it was crafted and moved in secret through shadowy mountain hollers and swamps thick with marsh and cypress trees. Or maybe the vivid picture of bootleggers racing down backcountry roads (hello, Nascar!) at night to outmaneuver the authorities is what piques your interest.

Either way, moonshine has a long and enduring life in Virginia.

So much so that, during the 1920s, an estimated 99 of every 100 Franklin County residents were in some way involved in the lucrative moonshine trade, giving the area its beloved “Moonshine Capital of the World” distinction. Later this year, the Mountain Spirits Trail – linking Franklin, Floyd and Patrick County producers – will offer a chance to try some of the state’s best and learn the rich, untold history of moonshine.

And while the tradition runs deep in the mountains, there are more than 15 moonshine producers spanning across the commonwealth. Keep reading to learn more about the process of making moonshine, where to find it, how to properly store it and how to best enjoy it.

How to Make

The term “moonshine” has been around since at least the early 15th century, though it wasn’t popularized or used in English until Prohibition to describe illicit liquor made and smuggled during the night. There’s actually no legal definition of the spirit.

But, simply put, moonshine is considered a clear, unaged whiskey.

You might find a classic moonshine recipe involves cracked corn, water, malted barley and yeast. Much like whiskey, you can distill from almost any grain. The earliest American moonshiners used rye or barley, though for the last 150 years, corn has been the preferred base for many.

The process has been refined over time as producers look for efficiencies and ways to improve quality, but early moonshiners followed steps like this:

The cracked, dry yellow corn is ground into meal.
The corn meal is soaked in hot water. Sometimes sugar is added (or even used instead of grain), but traditional moonshiners added malted barley to convert starch to sugar. After adding yeast, the fermentation process begins. This mixture, called mash, is stirred thoroughly and heated for a set amount of time in the still.
The stone furnace beneath the still is brought up to about 172 degrees Fahrenheit. In the past, people used wood, coal and even steam before moving to propane.
As pressure builds, the alcohol steam evaporates through a pipe that leads out of the top of the still.
The distilled alcohol condenses in the bottom of a thump keg – a heated barrel into which the steam is forced and named after the sound of the vapor and alcohol periodically bursting out of the pipe. The hot vapor distills the alcohol a second time, which results in a higher-proof moonshine.
The steam travels into a coiled pipe that winds down into a crate or barrel (“worm box”) with cold water, usually diverted from a nearby creek or water source. By constantly circulating in cold water, the alcohol turns from steam to liquid.
The moonshine exits from a spout, tap or hose into a bucket, usually through one last filter.

*If interested in making your own “white lightning,” you must follow Virginia codes and regulations.

The Virginia Way

You’ll find producers in Virginia who are using old-time recipes and methods passed down from generations in their family, quick-studies who developed a passion for moonshine and experimentation and those that fall somewhere between.

Roosters Rise-N-Shine Distillery is one of those Franklin County places that held onto an original recipe – one that churned out illegal hooch for years – from an area native. Over time, it’s added its own spin with new flavors. The distillers here want people to know that while moonshine once came from backwoods operations, it’s now commercially available and just as good. They still find people wandering into the tasting room curious, and sometimes untrusting, but when moonshine is regulated, the product remains delicious and is totally safe when drinking responsibly.

Five Mile Mountain Distillery also uses traditional methods to produce its spirits – using an all-copper pot crafted in Virginia, fired by an open flame and a recipe that remains true to history. Every ingredient is hand-selected to create distinctive flavors and bottles. One thing they’d like to set the record straight on: moonshine is a versatile spirit that shouldn’t be limited to sipping. Moonshine cocktails make for some of the very best cocktails.

Belle Isle Craft Spirits is a modern take on moonshine. Two brothers, Vince and Brian, saw that vodka and tequila had premium products that people clamored after, but moonshine did not. Thus began their quest to create the first premium moonshine. In a few short years, Belle Isle (based in Richmond) became known for its iconic and playful infusions. This distillery’s style and approach breaks the mold for moonshine and is a classic example of how local producers blend tradition with innovation to create something unique. You can find ready-to-drink cans and more with its diverse product line.

How to Shop

If you’re lucky enough to live in Virginia, a.k.a the Birthplace of American Spirits, you have no shortage of options when it comes to the original spirit, moonshine. (And if you don’t, luckily, many distilleries ship out-of-state).

You have two simple options to purchase a local bottle: At Virginia ABC stores or straight to the source at a distillery. With 400+ stores, you’re likely not far from a Virginia ABC store. If your store doesn’t have what you’re looking for, you can order online and have it shipped to a store of your choice within 7-14 days. If you’re looking for an experience and you want the opportunity to try before you buy, visiting a local distillery is your best bet. Plus, you’ll even find some small-batch products at the distillery that may not be on the shelves or listed with Virginia ABC.

Taking advantage of events or festivals is another great option to sample before committing to the purchase.

You could also mark your calendar for September, or as we like to call it: Virginia Spirits Month. For the whole month, many Virginia spirits, both in-store at Virginia ABC and at distillery tasting rooms, are offered at 20% off. The perfect time to stock up or try something new.

Finally, simply ask for “Virginia-made” at your favorite restaurant. Chat with your bartender or server to determine a cocktail recommendation or which ones are available for a sip. The more we ask for and support local, the more you’ll see Virginia on the menu!

How to Store

High-proof spirits like moonshine tend to have a long shelf life if it is properly stored. Exposure to certain elements like temperature, light, air and outside contaminants can impact the taste, aroma and overall quality of moonshine.

Keep your bottle in a cool, dark and dry environment where there is little-to-no sun exposure. However your shine is packaged originally, ensuring your bottle or jar is air-tight is among the most crucial parts of storing your moonshine – if oxygen creeps in, the chemical composition of the alcohol will begin to change.

How to Enjoy

A misconception of moonshine is that it is flavorless. While the flavor profile may be more subtle than others, there are plenty of elements to pick up on the palate. The strength of the flavor depends on the number of distillations it has been run through; multiple distillations create a more muted spirit. Though, many Virginia distilleries offer new, inventive flavors (see honey habanero or cold brew from Belle Isle) to add an extra element of depth and delight.

The image many have of moonshine is a clear liquid served straight up in a canning jar. Indeed, most moonshine is enjoyed with aplomb at room temperature, although there is nothing to stop you from pouring it in a tumbler and adding a few ice cubes if you wish. Keep in mind, the coolness of the cubes and dilution from melting ice will mute some of the flavor profiles, but if you enjoy it on the rocks, do so.

Another way to enjoy it chilled is to keep a bottle of moonshine in a freezer – it won’t freeze, or chill it in the refrigerator, even for a short spot of time before service.

And some folks don’t care for a spirit that is straight up, so infusing the ‘shine or crafting a cocktail with moonshine is perfectly acceptable – and delicious.

Just like the producers who sell flavored moonshine, nothing is stopping you from infusing your moonshine. Pour some in a large glass container and add ingredients that will flavor it. Throw in sliced cucumbers, strawberries, peaches; crushed blueberries, blackberries, cherries or raspberries; chunks of pineapple or watermelon; or orange peel. Make an impromptu limoncello with lemon peel.

It also makes a great substitute for other spirits like gin and vodka. Consider a moonshine and tonic with cucumber, a moonshine and soda, a moonshine and cranberry, a moonshine bloody mary, a moonshine martini, a moonshine negroni and more. Here’s some inspiration:

COCKTAIL RECIPES

Apple Pie Shine

In a large pot over medium-high heat, add 4 cups natural apple juice, 4 cups natural apple cider, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 cinnamon sticks and 1 tsp. apple pie spice.
Bring to a low boil, cover pot and reduce heat to medium-low. Simmer for 1 hour.
Remove from heat and allow to cool to room temperature.
Remove the cinnamon sticks, add 1-1/2 cups moonshine and stir.
Transfer to three pint-sized, sealable jars. Jars can be refrigerated or stored at room temperature. Shake jars well before serving. Yield approximately 6 cups.

Moonshine Martini

Pour 1/2-oz. dry vermouth in a martini glass and swirl glass. Make sure vermouth coats the glass interior. Discard remaining vermouth.
Fill a small glass pitcher with ice and pour in 3 oz. moonshine.
With a metal spoon, stir in a clockwise motion 100 times.
Strain chilled moonshine into prepared martini glass and garnish with a lemon peel.

Oyster Shooter

Rim a tall shot glass with Old Bay.
In the glass add a freshly shucked Virginia oyster and top with 1 tsp. cocktail sauce.
Pour in 1/2 tsp. pickle juice and 1-1/2-oz. of moonshine.

MOONSHINE WITH FOOD

To pair with food, you’ll most likely want it chilled or in a glass with ice. Cocktails and dishes go great together but do change the pairing from just a glass of moonshine by itself. When pairing cocktails with food, consider the primary flavor in the cocktail and compare and contrast with the dish.

Here are some of our favorite foods to enjoy with a nice tumbler of Virginia moonshine on the rocks:

Cheeses

soft cheeses, like brie, Epoisses, buffalo mozzarella, burrata or goat cheese
sharply flavored cheeses, like aged cheddar, gorgonzola or roquefort

Fruits

Citrus
Large firm berries, like blackberries or strawberries
Kiwi
Watermelon; try plugging a whole melon with moonshine

Meats

Bacon
Country ham
Fried chicken, perhaps cut up on a salad
Cured meats like prosciutto, salami, chorizo, pancetta, and longanisa
Jerky

Seafood

Smoked salmon
Smoked oysters
Roasted oysters
Anchovies, perhaps on flatbread or pizza
Spicy tuna sushi roll

Patrick Evans-Hylton is a Johnson & Wales-trained chef, food historian and award-winning food journalist covering tasty trends since 1995. He is the author of Virginia Distilled: Four Centuries of Drinking in the Old Dominion. Visit VirginiaEatsAndDrinks.com for more.

It’s probably no surprise that whiskey is the top produced spirit in Virginia. Across the Commonwealth, you’ll find bourbon and a variety of other whiskies (corn, rye, barley or wheat), all unique compared to the next. Virginia is also on the front lines of the expansion and development of the American Single-Malt category.

Virginia has a long, documented history of distilling corn into liquor, dating back to at least 1620, when George Thorpe did so at Berkeley Plantation. (Apparently enjoying a cocktail at the beach is a long-standing tradition for Virginians!) While the end result looked and tasted a little different back then, the premise is the same: with a little patience and love, grains make for the most delectable sip.

Before we give you the run-down on how whiskey is made, shopped for, stored and enjoyed in Virginia, let’s clear up some misconceptions.

Whiskey or whisky, which is it? We wish it were as simple as “Scotch whisky is spelled without an ‘e,’” but other countries have adopted the spelling as well: Japan, India, and Australia, and yes, even the United States. Traditionally, and much more commonly, whiskey is spelled with an ‘e’ in the U.S. but select producers in Virginia and in other states have opted for the whisky spelling. For the sake of ease, we’ll continue the blog using “whiskey.”
What is bourbon? All bourbon is whiskey, but not all whiskey is bourbon. For a whiskey to be called bourbon, it must be made from a mash that is at least 51 percent corn and aged – for no particular amount of time – in new, charred oak barrels. The flavors of American whiskey and bourbon can be similar but differ based on the grains used. For example, a higher percentage of corn can be sweeter, or if whiskey has introduced rye, it could introduce peppery flavors. Bourbon, generally speaking, is considered smoother and sweeter than whiskey, picking up flavor profiles from the oak barrels during aging.

How to Make

All whiskey starts as raw grain (corn, barley, rye or wheat) before it finds its way into a bottle. Details like where the grain was grown (read about terroir), the water used in the distillation process, and how and where it ages all matter and come together to make the final, unique product. The technical process itself is complex and nuanced, but here are the basics:

Malting: If you’re talking about malt whiskey, a special process is needed to access barley sugars. It’s moistened and allowed to partially sprout, which secretes an enzyme that converts the barley’s starches to sugars. This process ends when the barley is dried by heating.
Mashing: The sugars contained in the grain have to be separated before fermentation can begin. The grains that are being used (whether it’s corn, wheat or rye) are ground up, put in a large tank (called a mash tun or tub) with hot water and agitated. Some ground malted barley may be added to help catalyze the conversion of starches to sugars. It should resemble porridge before the fermentation stage.
Fermentation: Fermentation occurs when the mash meets yeast, which converts all the sugars into alcohol. This takes place in giant vats, often called washbacks. The process can take a few days, with different fermentation times and yeast strains all impacting the final product. The resulting liquid reaches about 7-10% ABV before it goes into the still.
Distillation: The process of distilling increases the alcohol content of the liquid and brings out volatile components, both good and bad. The two most common types of stills (pot stills and column stills) determine how this all happens.
Maturation: Nearly all whiskies are aged in wood – usually oak – containers. There are many requirements to be labeled a certain type of spirit (especially whiskey); for example bourbon, rye and other types of American whiskey must be aged in new charred oak barrels. Then, they are stored away and left to age for as long as the producer decides. (Scotch has a minimum age requirement).
Bottling: When it’s ready, whiskey is bottled at a minimum of 40% ABV. When only one barrel is bottled at a time, it’s labeled as single cask or single barrel – always an exciting prospect when shopping Virginia whiskies.

*If you’re interested in making your own liquid gold, you must follow Virginia codes and regulations. Licenses may be required.

The Virginia Way

Contributions from Shelley Sackier

How does Virginia differ? While much of the technical process looks the same, Virginia distilleries take “local” and “traditions” to heart. More and more, producers are looking to partner with Virginia farmers for grain. They’re buying from local cooperages and they’re using local maltsters. They’re cognizant of climate change and adaptive when it comes to where to source products and how requests might need to shift because farmers are rethinking their plantings and harvests. They’re innovating ways to produce spirits with less of a carbon footprint attached to the product – adopting carbon-neutral facilities, saving and reusing water, exploring carbon capture and recycling more effectively.

History is also something to be celebrated. Virginia producers are the stewards who mindfully protect the traditions, the stories and the heritage of American craft distilling.

How to Shop

If you’re lucky enough to live in Virginia, a.k.a. Birthplace of American Spirits, you have no shortage of options when it comes to whiskey. (And if you don’t, luckily, many distilleries ship out-of-state). With a variety of grains, producers and styles, there is something for everyone.

Transport back in time and taste history at George Washington’s Distillery at Mount Vernon.

Taking advantage of events or festivals is another great option to sample before committing to the purchase. Distilleries are always dropping new releases or will occasionally have pop-up sales, so if there are brands you know and love, be sure to sign up for newsletter lists or join their club for early access. Speaking of insider knowledge, did you know that September is Virginia Spirits Month? Lucky for you, many Virginia spirits, both in-store at Virginia ABC and at distillery tasting rooms, are offered at 20% off. The perfect time to stock up or try something new.

Finally, simply ask for Virginia-made at your favorite restaurant and try a glass out first. Chat with your bartender or server to determine a cocktail recommendation or which ones are available for a sip. The more we ask for and support local, the more you’ll see Virginia on the menu!

How to Store

Once you have your first sip of Virginia whiskey, you might just be hooked. Whether your home bar consists of one or two premium bottles or a dozen, here’s what you need to know about proper storage so the last drop is as delectable as the first.

Keep It Dark and Cool: Limit exposure to sunlight and fluctuations in temperature and humidity, which can damage the label and cork. Keep in mind, if the bottle is open, your whiskey is even more exposed to the elements. The ideal place to store whiskey is a dark, room-temperature cabinet or closet.
Keep it Upright: Instead of storing on its side (like wine), whiskey should always be kept upright so that unwanted flavors from the cork don’t make their way into the high-proof liquid. If you’re holding onto your bottle, turn it on its head every four to six months and let the cork moisten for about ten seconds. (You don’t want the cork to dry out completely and crumble).
Keep it Closed: After opening, you have to pay close attention to too much “headspace” (empty air) at the top of the bottle, which can lead to oxidation and off-flavors over time. There are products like the Private Preserve that inserts inert gas to fill the space. Or consider purchasing smaller bottles, or clean and save old bottles and decant the whiskey into them. Another option is to wrap the bottle closure tightly with Parafilm to keep out moisture and air.

As your collection grows, check out this guide to maintaining (and showcasing) your most valuable bottles. P.s. don’t forget to inventory as you go along!

How to Enjoy

Contributions from Patrick Evans-Hylton

If you’re new to whiskey, or simply want to elevate your glass, knowing the right way to enjoy it – to sip, turn into a classic cocktail or pair with food – is step one.

Sippers vs. Cocktails

Age: Whiskey age statements tell you how many years a spirit spent in barrel; therefore, its presumed level of maturity. For some connoisseurs, this is everything when evaluating the merits of a particular bottle. However, aging is still a relatively new concept: “until the 1950s, eight years was as high as it went.” Nowadays, age can often mean complexity and smoothness, but sometimes the 5-year-old spirit outweighs the ten and so on (See bullet four).
Flexibility and Flavor Profile: For a cocktail spirit, one school of thought may be to look for something that is relatively neutral and not overpowering. If a whiskey has complex tasting notes and is unique in production, you probably want to hold onto it and drink on its own. Or maybe the flavor profile is so interesting and packed with flavor that it could spark an idea for you to develop or tweak your own cocktail recipe.
Price Point: A more obvious choice is price. You might want an inexpensive option for cocktails because it will likely take on the flavors of the mixers and overall blend – or if you’re looking for a crowd-pleasing batch cocktail for entertaining. For the ones with the heftier price tag, think of it as a special treat into your collection. Once those are opened, you’ll likely be inspired to sip every last drop.
Try It First: Learning the ins and outs of whiskey starts with tasting it! And then tasting it again, tasting a different one and so on and so forth. Do you like it neat? Keep drinking. Could it be enhanced in a cocktail? Go for it. At the end of the day, your taste buds are all that matter, so enjoy it how you prefer. And if you’re going to have a hobby, one that begs you to continuously sample something delicious isn’t a bad way to go!

Considerations & Techniques

Regardless of the type of whiskey or where it comes from, its optimum taste is often thought of as room temperature (between 60-65 °F). If your collection doesn’t live in a slightly cool place – consider chilling the bottle in the fridge for just a few minutes before opening.

If you’re more of a whiskey on the rocks kind of person, we won’t judge you. Adding ice can enhance the taste and aroma and make the drink more approachable. Here are some specific ways ice can impact your glass:

Tempering flavors: The melting ice can alter the whiskey’s flavors, helping to bring out more specific aromas and flavors, and suppress others. That’s why some say drinking at room temperature gives you the “truest” reflection of what the producer intended.
Reducing burn triggers: Ice brings a cooling effect, which can help ease the high alcohol content’s fiery sensation on the palate.
Diluting the whiskey: The melting ice can dilute the whiskey more than you might want. Consider a singular, large ice cube that takes up the size of your glass or start small with your pour to account for melting.

You might also be tempted to try adding smoke to your whiskey or bourbon. Considering the product was aged and stored in wood before it reached your hands, smoke is a natural choice when elevating your bottle. The whiskey will take on more tannic qualities of the wood, developing a new aroma and adding a layer of depth to the flavor. Learn more about methods and considerations for adding smoke to your whiskey here.

Cocktail Recipes

Cherry Walnut Old-Fashioned from Virginia Distillery Company

Old-Fashioned

Tradition says the Old-Fashioned is one of the first cocktails ever created, with origins in the early 19th century, and becoming wildly popular in the latter part of the century. It’s called a classic for a reason, and the making of one should be in every whiskey drinker’s repertoire.

In the bottom of an old-fashioned glass, add one sugar cube and three dashes of Angostura or orange bitters.
Add an orange slice, and muddle.
Add several ice cubes and 3 ounces Virginia bourbon and stir well.
Add a splash of soda water, optionally.
Garnish with an orange peel and maraschino cherry.

Whiskey Sour

This cocktail is a great start to a meal, or enjoyable out on the patio. Sours, which can be made with a variety of spirits, have been popular for more than 150 years.

Fill an old-fashioned glass about 3/4 with ice cubes.
Add 2 ounces Virginia whiskey, 1 teaspoon freshly squeezed lemon juice and 1/2 teaspoon superfine sugar.
Stir vigorously until the drink is mixed and sugar is dissolved.
Garnish with an orange slice and maraschino cherry.

*Note, you can craft this drink in a tall glass and add club soda at the end to end up with a Collins cocktail.

Food Pairings

As with pairing food and beer or wine, pairing food with whiskey means understanding the flavor profile of each and how they can complement each other.

Remember when pairing, bourbon is typically smoother and sweeter than whiskey. Foods that are good with bourbon have a rich umami quality or have sweet notes.

Cheese

Gouda (aged or smoked)
Blue cheese, including Roquefort
Brie or other creamy, high fat cheese
Goat cheese
Quality aged Parmesan-Reggiano
Sharp cheddar

Dessert, snacks

Apple pie
Dark chocolate
Nuts
Pecan pie

Meat

Beef brisket
Foie gras or paté
Ham: country, honey-baked, or prosciutto
Hamburger with an 80/20 ratio or higher
Meatloaf with a tomato gravy
Pork barbecue, including pulled or minced, and ribs
Smoked or grilled sausage
Steak with moderate marbling

Seafood

Oysters Rockefeller
Salmon

Continue reading “Virginia Spirits 101: Whiskey”