Category: Spirits

So, we’ve talked about Virginia’s top produced spirit: whiskey – we’ve even done a deep dive into bourbon, a whiskey made with at least 51 percent corn and aged in new, charred oak barrels – but we’ve only just alluded to the new and exciting category of American Single Malt. A spirit that has developed and grown in popularity, thanks in large part to Virginia producers.

We’ll get to that, but first – what is it and how is it made?

How to Make

All American Single Malt whiskey starts with a single grain: 100% malted barley. It must also be mashed, distilled and aged in the U.S.; be distilled entirely at one U.S. distillery, stored in oak barrels (used, uncharred new or charred new) with a maximum capacity of 700 L and must be bottled at a minimum 80 proof. These rigorous standards ensure the new category maintains its quality and character from producer to producer.

You might also see some caramel coloring, as long as it’s disclosed on the label, and the term “straight” for those special spirits aged at least two years.

The technical process to make American Single Malt is layered and nuanced, but here are the basic steps:

Malting: Malted barley is the star. The barley is moistened and allowed to partially germinate, which activates enzymes that convert starches into fermentable sugars. This malting process is halted by drying the grain with heat — sometimes using traditional methods like floor malting or peat smoke, depending on the distiller’s approach.
Mashing: The malted barley is then ground and mixed with hot water in a mash tun, allowing the sugars to dissolve into the liquid. Since American Single Malt uses 100% malted barley, no additional enzymes or grains are typically added. The mixture becomes a thick, porridge-like mash.
Fermentation: The sweet liquid (called wort) is transferred to fermentation tanks or washbacks, where yeast is added. Over several days, the yeast consumes the sugars and produces alcohol, resulting in a beer-like liquid (called wash) that reaches about 7–10% ABV. Different yeast strains, fermentation times and even wooden washbacks can influence the final flavor.
Distillation: American Single Malt is almost always double-distilled in pot stills, following traditional Scottish-style methods. This step refines the alcohol, separates out unwanted compounds, and helps define the final spirit’s texture and flavor. Each distiller controls the “cuts” they keep and discard, which significantly affects the outcome.
Maturation: By definition, American Single Malt must be aged in oak casks, though the type of oak and prior use (new vs. used barrels) is left to the distiller’s discretion. This is one of the category’s most exciting features: unlike bourbon, which must use new charred oak, American Single Malt offers more flexibility, allowing producers to experiment with used wine, sherry or even local oak barrels.
Bottling: Once matured to the distiller’s satisfaction, the whiskey is bottled at a minimum of 80 proof. If the spirit comes from a single barrel or is bottled without blending across casks, it’s labeled accordingly — terms like single cask or cask strength often signal special releases that offer a pure snapshot of a distiller’s style.

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

The Virginia Way

There’s no better person to talk about Virginia-made American Single Malt than the director of liquid development at Virginia Distillery Company, Amanda Beckwith. Especially after her latest win taking home the Best in Class (whisky) distinction and Best in Show (overall) at the First Landing Cup competition.

VDC, located in Lovingston, Virginia, was founded to make American Single Malt whisky and is the largest independently owned single malt distillery in the U.S.

“As founding members of the American Single Malt Commission nearly a decade ago, we have been believers in the category since day one,” said Beckwith. “Our vision for single malt was to take the best of old world techniques and show what American innovation and a sense of place could deliver.”

It was important for Beckwith and other champions of American Single Malt to ratify standards and create the category to break away from whiskey in the traditional sense, mostly as U.S. drinkers equate the whiskey with bourbon.

“ASM producers can now move forward with a clear definition and parameters that don’t stifle creativity but rather provide a consistent framework that finally brings American Single Malt into the same recognized space as most other global single malts.”

Virginia Distillery Company created ASM Academy, a free and interactive online course that provides education and awareness for bartenders, distributors and spirits connoisseurs alike. While single malt originated in Scotland, Beckwith says the potential for Virginia is boundless.

“The entire geographic size of Scotland, with its five recognized whisky producing regions, can fit inside the state of Virginia with room to spare,” Beckwith said. “Virginia has an array of microclimates and its conditions for growing barley all the way into aging our whisky are far more dynamic than many single malt production conditions found around the world.

“This intensely impactful environment, coupled with our unique cask partnerships with local breweries, cideries and wineries has allowed Virginia to carve out a distinctive and excitingly innovative style in the American Single Malt scene.”

How to Shop

As the spirit gains momentum, more and more producers in Virginia are crafting high-quality American Single Malt. We recommend you start with this year’s Best in Show, then venture out to try other standouts in the commonwealth.

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.

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 Single Malt, 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 doesn’t make its 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

American Single Malt whiskey is crafted for sipping — meant to be savored, not rushed. Its complex layers of malted barley, oak influence and regional character shine brightest when enjoyed neat. Though it can play well in cocktails, especially spirit-forward classics like the Old Fashioned or Manhattan, American Single Malt is often best appreciated in its pure form.

Its nuanced flavor profile — often showcasing notes of honey, roasted nuts, dark chocolate or smoke — makes it a rich sensory experience.

For food pairings, think of hearty, earthy flavors: aged cheeses, charcuterie, grilled meats, roasted mushrooms or dark chocolate desserts all make great companions. A well-aged American Single Malt can also elevate a simple dish like seared steak or smoked salmon, echoing its subtle complexity.

Whether you’re a longtime whiskey fan or new to the category, American Single Malt rewards slow sipping, thoughtful pairing and an open mind. It’s not just a drink; it’s a discovery in every glass.

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.

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.

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.

Discover More Virginia-Made Bourbon Cocktail Recipes

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.