Unless you’ve never been inside an Irish pub, chances are you are at least familiar with . The famous Whiskey has spread to the four corners of the globe. It is popular with budget drinkers, cocktail lovers, and drinks connoisseurs everywhere.
In fact, Jameson whiskey is as ubiquitous today as nearly any other spirits brand. It is an Irish icon and a gateway to the world of triple-distilled Irish whiskey blends. The brand is also progressive putting out non-traditional whiskies such as Jameson Caskmates, Jameson Cold Brew, and Jameson Black Barrel.
Jameson Irish Whiskey has been around for well over two centuries, so what makes this whiskey such an international success?
Originally from Alloa in Scotland, John Jameson founded his distillery in Dublin in 1780. After a successful beginning, John Jameson II would take over from his father in 1805. Within a few decades, the Jameson family would become synonymous with Irish Whiskey being sold all over the world.
By the beginning of the 19th century, Jameson was the second largest producer of whiskey in Ireland. Like all Irish producers at the time, Jameson was making their triple-distilled spirits via single-pot stills. When the Scottish producers switched to column stills, Irish producers like Jameson could no longer keep up with consumer demand.
In 1966, the company would merge with Cork Distillers and John Powers to form the Irish Distillers Group. A decade later would see the closure of the Bow Street and John’s Lane distilleries as the entire portfolio was being shifted to the New Midleton Distillery just outside of Cork.
New Midleton now distils whiskey for many big Irish brands including Jameson, Midleton, Powers, Redbreast, and Paddy. The original distillery on Bow Street has since seen several renovations and serves as a museum and award-winning whisky experience. The facility is also used as a finishing space for some of Jameson’s rarest libations.
As one can infer from the introduction, living under a rock or having been in a century-long coma are about the only valid reasons for being ignorant of this ubiquitous liquid gold. However, just because Jameson Irish Whiskey is relatively affordable and easy to find, it doesn’t mean it’s not worthy of your tumbler–just ask the man himself, Jim Murray, who awarded this whiskey a 95 in his
Jameson Irish Whiskey is triple distilled with pot stills and blended with grain whiskey. The distillate is then aged in oak casks for a minimum of four years. Bottled at 40% ABV, this flagship offering showcases the smoothness and easy, neutral character resultant of Jameson’s production process. It’s floral, grainy, smooth, and balanced with a pot still sharpness that gives it a lager-like crisp finish. Have it neat, on the rocks, or with your favorite cola or ginger ale.
Did someone mention beer? Despite being steeped in tradition and centuries of longevity, Jameson Caskmates demonstrates the company’s ability to evolve and innovate. As the distillery says, Caskmates is a project “for the beer lovers”--keeping in line with the current trends of craft beer.
For hopheads, there is the IPA Edition which combines the smooth and fruity crispness of an IPA with Jameson Whiskey. For Guinness Lovers, the Stout Edition is sure to please; the brand's signature spirit has been aged in stout-seasoned barrels that add notes of cocoa, butterscotch, and milk chocolate.
The Caskmates line is always evolving. Expect to see more collaborations with Irish craft breweries such as a pair of Jameson Crested releases put out in conjunction with Eight Degrees based in Mitchelstown, Co Cork.
The Irish Whiskey giant marries their triple distilled whiskey with double-charred barrels to produce Jameson Black Barrel. The double-charing brings new life to aging oak casks and adds a rich character that will endear barrel lovers everywhere. Expect a clean whiskey that is packed with toastiness, baking spices, and vanillas.
According to the distillery, it’s the perfect base for an Old Fashioned but we also like to have it neat or on the rocks. It’s a great everyday drinker to have around in your favorite relaxing or hosting spaces.
Part of Jameson’s Whiskey Makers Series, Cooper’s Croze is a tribute to the company’s Head Cooper, Ger Buckley. Naturally, as a cooper, Ger wanted to highlight the effects and importance of wood when working with whiskey.
Cooper’s Croze is a tapestry woven from virgin oak, bourbon barrels, and sherry casks. When you have a dram of this spirit you are rewarded with thick layers of spice, fruit, vanilla, and other baking spices.
Other releases from the Whiskey Makers Series include Distiller’s Safe and Blender’s Dog. It’s worth the effort to get your hands on all three and complete your Jameson Whiskey collection.
Any whiskey that’s been aged 18 years will be intriguing to most of us. Jameson Limited Reserve is a blend of rare pot still and grain whiskeys. It is crafted from specially selected casks by the Master Blender, chill filtered, and bottled at an ABV of 40%.
This 18 year old Jameson Whiskey matured in fine oak before spending at least 6 months in fresh American oak barrels before bottling. This limited treat is busting with woody and spicy aromas.
The aging and blending process all add up to a complex palate- flavors of toffee, vanilla, spice, banana, and sherry take you on a luxurious ride. A drying, spicy finish lingers and begs you to drink more.
While pouring yourself a dram of the Limited Reserve is an occasion in itself, Bow Street 18 Year Old is the next level on the Jameson ladder. As we mentioned earlier, the original distillery functions as more than just a museum and whisky tasting experience.
It is at Bow Street where this carefully selected Irish whiskey is married and finished in wood. The first thing any whiskey lover will notice is that this rarity weighs in at 55.3% ABV. Jameson Whiskey might be triple distilled, but this dram packs a severe punch!
As soon as you pour the whiskey, your nose is hit with floral, lemon, raisin, apple, and many other aromas. On the first sip, a full oily mouthfeel carries in rich flavors of freshly baked apple pie, cinnamon, and clove spice. Brown sugar and oak sweetness follow–you know you are drinking something rare and special.
The New Midleton Distillery isn’t averse to putting out the occasional, uber-limited one-off. The Jameson 2007 Rarest Vintage represents the best of what the distillery can offer. It’s a unique blend of some of the producer’s oldest (some over 20 years old) and rarest whiskies.
What makes the 2007 Jameson Whiskey extra special is a blend of pot still distillate that was aged in a port pipe. The port character shines through layers of banana, melon, nectarine, cinnamon, vanilla, and nutmeg. At 46% ABV, this Irish Whiskey goes down far too smooth.
Good luck finding one of these in the wild–if you do, it will fit nicely in your collection! Or if you’re like us, buy at least two so that you can drink one!
Written by Kendon Carrera
It's that time of the year, the halfway point of 2022 has been and gone, so let's take a look back at our favorite whiskey releases of the calendar year (so far). Limited releases, eye-wateringly rare allocations and a mix of general, widely available whiskeys, these are the best whiskeys of 2022, featuring a curated list of and that we've enjoyed in what has been an already unforgettable year in whiskey.
The hotly anticipated follow-up to Blackened's first foray into Rye, the critically acclaimed Willett Master of Whiskey collaboration, the new limited edition Rye the Lightning is a serious 90-proof spice bomb. Exposed to the same unique sonic enhancement process, whereby barrels are exposed to Metallica at a low frequency, Rye the Lightning is expertly finished in Madeira and Rum casks, and represents a unique and innovative piece of whiskey-making. Expect a rye-forward tasting experience with complementary spice and sweetness, with a not-so-distant 'bourbon feel' that brings vanilla and a silky smooth mouthfeel to the affair.
Another formidable limited edition release from powerhouse Angel's Envy, the Ice Cider Cask Finish Straight Rye is a unique and innovative Rye Whiskey bottled at 107 proof. The unusual French oak ice cider cask finish used in the final stage of Angel's Envy Rye Finished in Ice Cider Casks comes from an extremely limited release crafted by Eden Specialty Ciders. Their tart, late-season Northern spy apples were pressed in 2018, concentrated in the depth of Vermont's winter, and fermented to perfectly balance the robust autumn spice character of this special heirloom variety. A truly remarkable feat of whiskey engineering and one that is sure to be a collectible in years to come.
The latest release from Kentucky's Blood Oath, Pact No. 8 is a blend of three exceptional and complementary bourbons, expertly finished in unique Calvados Casks from Normandy, France and limited to just 51,000 bottles worldwide. Combining a 14-year, 11-year and 8-year old rye bourbon, Pact No. 8 is a complex 98.6 proof whiskey that challenges conventional bourbon with its use of the unfamiliar Calvados French Oak cask (used in the production of apple and pear brandy), exaggerating notes of apple, vanilla, and cinnamon. A remarkably unique bourbon whiskey that's deep amber in color, rich with aromatic stone fruits, butterscotch and the tartness of ripe apples, Pact 8 is one of the most interesting releases from Blood Oath and a must-try for fans of the brand.
One of the most exciting up and coming bourbon producers, hailing from humble Indiana, Red Line is a force to be reckoned with. The Toasted Barrel is an extremely limited bourbon bottled at 114 proof, and represents an exceptional statement of considered and calculated whiskey craftsmanship. Taking the Red Line Cask Strength Straight Bourbon and ageing this whiskey in toasted new oak barrels, each bottle is carefully hand selected and made to exacting quality standards, which is why batch T2's total yield is limited to very few bottles. Sweet, smooth and with a cask-strength bite, this highly limited edition toasted barrel is an ideal single-barrel bourbon for connoisseurs of refined and robust whiskey.
A unique and balanced French Oak Finished Straight Bourbon Whiskey, the Penelope Architect is aptly named, a considered and well measured end-product that makes use of two styles of distinct French oak stave finishing. The Architect is a robust and remarkably full-bodied whiskey, that expertly balances the textures and tones of French oak with waves of subtle sweetness - so as to not overpower and undo the bourbon's character. Composed of a 4-grain undisclosed mash bill, aged a minimum of 4 years and finished to a barrel strength of 104 proof, this April 2022 release is a fantastic and fresh iteration from Penelope in collaboration with Tonnellerie Radoux of France.
Bottled in bond. Smooth 100 Proof. The new permanent fixture in Jack Daniel's award winning collection. Jack Daniel's Bonded Tennessee Whiskey is an outstanding bottled-in-bond sour-mash whiskey; and another fine expression that adds depth to the critically acclaimed distiller's range. Distilled in one season, matured for over four years at a single facility, and clocking in at 100 proof - Jack Daniel's Bonded is a statement of patience and quality excellence, brimming with layers of caramel, rich oak and subtle spice, culminating in one of the most well-rounded, flavorsome Tennessee whiskeys produced by JD.
A one-of-a-kind whiskey, the Wild Turkey Master's Keep ONE Kentucky Straight Bourbon Whiskey is the latest instalment in Wild Turkey's acclaimed Master's Keep Collection. Rated the 10th best whiskey of 2021 by none other than the Whisky Advocate, the Master's Keep ONE is an expertly crafted and artistically inspired blend of bourbons aged between 9 and 14 years, with an additional maturation in toasted and charred oak barrels. The result is a strong amber spirit, layered with sweet honey, subtle spice and faint herbal notes, before giving way to rich, milky coffee, faint oak, vanilla and caramelized nutmeg, culminating in a long, toasted finish.
Released in late 2021, this one just sneaks in to the 2022 list because we like it so much. Woodford Reserve's Five Malt Stouted Mash is the product of master distiller Chris Morris' innovative approach to whiskeymaking, and the 17th iteration of Woodford Reserve's Master’s Collection series. The Five Malt combines hoppy stout beer notes with the refined decadence of a classic malt whiskey, and is composed of 5 different styles of malt, notably; standard distillers malt, wheat malt, dark roasted pale chocolate malt, dark roasted carafe 1 malt, and dark roasted kiln coffee malt - finished to 45.2% ABV or 90.4 proof and available in remarkably limited quantities. A must-try.
2. Honey Barrel Finish
The first-ever barrel finished Blanton's release, the 'Honey Barrel' is a ridiculously rare release, believed to be limited to just 5 barrels and reserved exclusively for the Polish retail market, Blanton's 2021 'Honey Barrel' Poland Edition Single Barrel Bourbon is possibly the most coveted and collectible single barrel bourbon in the world. Never before has Blanton's released a 'finished' spirit, with its variations always previously based on age and proof. The 2021 Poland Honey Barrel Blanton's has broken this mould, beset with a remarkably sweet, honey-inspired profile and a lush, viscous mouthfeel. A stunning collector's item and a bottle deserving of a place on any connoisseur's top shelf, Blanton's Honey Barrel 2021 Poland Edition is a must-have for bourbon whiskey collectors the world over.
Blue Run Spirits, just a marketing powerhouse or perhaps a phenomenal whiskey distiller? If you're basing your answer on Blue Run High Rye Whiskey, then it’s the latter. Blue Run may be one of the best producers of bourbon and rye whiskey anywhere in America, winning countless awards and acclaim for its limited-edition, expertly crafted spirits. The Blue Run High Rye is no different, a considered small-batch rye that offers peaks and troughs that range between sticky caramel and baking spice, to toasted oak, stone fruits and black pepper. Bottled at 111 proof, this punchy and peppery rye is another highly collectible release from Blue Run that is surely set to increase in value and an absolute must buy for fans of excellent whiskey.
So there you have it, our top 10 favorite whiskeys from 2022? What'd you think? Agree? Disagree? Let us know your thoughts in the comments!
And if you didn't catch it the last time, why not take a quick glance at our list of the !
Rye whiskey is indeed a by-product of the North American spirit. It’s rugged, massive, and beautifully aggressive. Like many things in history, the story of is one of peaks and valleys. Newcomers like represent a progressive evolution of this most-beloved distillate. The distillery is putting out bottlings that rival legends like
American whiskey is steeped in history and tradition. But sometimes, we need someone to come along who thinks out-of-the-box. And there may be nothing as American as the entrepreneurial spirit.
When Raj Bhakta founded WhistlePig in 2007, he likely didn’t envision just how pioneering his new venture would become. Based in Shoreham, Vermont, WhistlePig initially began by procuring rescued rye stock from “misuse as a blending whiskey.”
Master Distiller Dave Pickerell would guide this Canadian stock every step of the way. It would be aged in American Oak with a bourbon barrel finish. The combination of skill, well-aged Rye, and unique oak would produce an early flourish of successful releases.
It wasn’t until 2015 that the company acquired its copper pot stills. They currently distil seven days a week and offer a hybrid portfolio based on their own stock and acquired stock.
Bhakta first heard the name “whistle pig” while hiking in Colorado in reference to a groundhog. He liked the name and logged it away for a future opportunity.
When WhistlePig Whiskey was founded, it involved the purchase of a Vermont farm sprawling over 500 acres. The farm is at least 150 years old and includes maple trees, rye, corn, barley, and oak trees. Livestock can be found throughout the property including sheep, goats, horses, and bees.
As a tradition, two Kunekune pigs have lived on the farm since its inception. The first generation, which has passed on, was Mortimer and Mauve. In essence, the pig had come full circle and WhistlePig distillery was born.
Let’s just say the branding is pro-pig.
From day one, Whistlepig has been committed to “protect what makes Rye Whiskey great, toss out the rest, and then innovate to make it better.”
Following that mission statement, here are some of the best WhistlePig Whiskey offerings.
We couldn’t make this list without mentioning the whiskey that started things off with a bang. This small-batch rye is a blend of straight rye aged 10 years and weighs in at 100 proof. WhistlePig 10 represents everything that Dave Pickerell stood for as a distiller. It’s a full-on but stupidly drinkable Whistlpig Rye Whiskey.
Expect orange, clove, mint, vanilla, barrel char, caramel, and all of the classic characteristics of good rye. While on the rare side, this WhistlePig Rye can be found (375ml and 750ml) at prices that make it better for drinking than hanging onto. It’s a great way to get acquainted with what WhistlePig whiskey has to offer.
When WhistlePig Rye was first conceived, it was always the aim to produce its own distillate. Farmstock Rye is the culmination and embodiment of a dream achieved. This rye was the first release in the Farmstock series and is referred to as the “quintessential Triple Terroir Whiskey.”
This WhistlePig triptych is crafted from the distillery’s own grain, well water, and locally sourced Vermont Oak barrels. The company has its hand in every single component of the whiskey-making process. There really isn’t anyone else doing something like this.
It’s an 86-proof dram that provides a gentle rye experience bursting with vanilla, roasted chestnuts, and baking spices. Farmstock Rye does consist of a blend of Vermont and acquired older rye.
However, occasionally the distillery bottles , which is 100% WhistlePig's own distillate. This rarer cousin of Farmstock rye turns everything up to 11 at 100 proof.
Double Malt is the oldest offering you can find from WhistlePig Whiskey. Remember, the distillery only began producing its own spirit in 2015 – we’re a long way off a Farmstock 18 year old. For collectors and drinkers alike, we don’t really care where the original distillate comes from; we only care about what ends up in our glass!
Double Malt is a reference to two components of this premium whiskey. The first refers to the historical technique farmers used in malting part of the mash bill to kick off fermentation.
The second association is to what may seem more obvious, Rye isn’t the only grain here to give your tastebuds a ride. The mash includes 6% malted barley alongside 15% malted rye and 79% unmalted rye.
The added barley makes a noticeable difference in that it adds rich, sweet, and toasted notes that linger just a bit longer than you would expect from big and bold rye whiskey. This dram possesses an elegant balance of spice, fruit, and floral notes.
This WhistlePig Rye comes bottled at 92 proof and includes a made-in-Vermont glass topper. There are currently 3 editions available and new bottling is released annually. It is a must-have for WhistlePig Whiskey fans and sure to be a lovely addition to any collection.
Now we’re getting into the real game-changers of American Rye (and arguably Canadian Rye). The Boss Hog represents the most unique and limited of WhistlePig’s releases. There are currently eight movements in this Vermont-made symphony.
Each annual release is its own creation, but every WhistlePig Whiskey in the series shares a few things:
It will be unique.
The release will range from impossible to find to invisible to the naked eye.
The whisky will blow you away when you drink it.
The Boss Hog stems from WhistlePig’s experimental single-finish program where no concept is considered impossible. Over the years, some of these experiments have brought benefits to its core and yearly released whiskies. For example, WhistlePig’s Old World 12-Year Old Rye comes from the program and is finished in Old World wine casks.
Each bottle comes with its own unique design and elegantly-crafted, bespoke pewter stopper. The OG release is named The Boss Hog I: The Spice Dancer. It is one of our favorites. You can read all about it in this .
We think that the Boss Hog WhistlePig Rye series deserves its own article–so watch this space.
Here is a sneak preview of these limited Whistle Pig treats::
this WhistlePig Whiskey was created using a koji fermentation and finished in Japanese Umeshu–a sour plum wine.
after spending 17 years in American Oak it was double-finished in Spanish Oak and then South American teakwood.
- this WhistlePig Rye Whiskey is double finished in high toast, small-batch, single island Philippine rum casks.
Written by Kendon Carrera.
is nothing short of a phenomenon. An iconic brand that pioneered the world’s first commercially sold single barrel, ’s brainchild was once exclusively reserved for esteemed dignitaries or friends of Colonel Albert B. Blanton (in other words, individuals who were either well connected or elite members of high society).
Today, Blanton’s is available en masse to the public, produced at very high volumes for an ever-growing number of bourbon collectors and connoisseurs keen to accumulate the famous horse-stopper brand.
While this may be a far cry from the tight-knit exclusivity that Blanton’s bourbon was once known for (before it was named Blanton’s), there is no denying that Blanton’s is exceptional bourbon. All it takes is an astute palate to decipher as much, but does this legendary distiller warrant the almost otherworldly cult-following that it possesses? To answer that question we must first dive into the history of Blanton’s whiskey and the milestones that have culminated in its status as one of the most sought-after, coveted and collected American whiskeys in history.
Following the repeal of prohibition with the 21st amendment in 1933, liquor production across the United States skyrocketed, with the distilleries that survived the arduous 13-year dry spell that began in 1920 seeing a meteoric rise in demand for their spirits.
Blanton’s distillery (at the time known as Distillery following the acquisition of Distillery in 1878 by and subsequently renamed in 1904), was immediately faced with a problem that it would need to overcome to satisfy the almost unquenchable thirst and appetite for their products - storage space. The distillery had quickly run out of space to store barrels, with Colonel Blanton’s solution of a metal warehouse thought to be the fastest way to navigate this issue and create more room.
At the time, warehouses were almost exclusively made of timber, and the metal used by Blanton had a noticeably different effect on the bourbon that he was producing at the distillery. The metal walls of Warehouse H were thinner, with the climate inside much closer to the outside temperature. This essentially exposed the bourbon barrels to the true elements of Kentucky and all four seasons, meaning the liquor interacted with the oak of the barrels at a higher frequency, translating to more rapid ageing of the whiskey and thus creating a greater depth of flavor and a heightened degree of complexity that is still found in Blanton’s bourbon today.
The unique qualities of Warehouse H caused several distilleries to depart from the favored timber warehouse template, preferring to embrace a truer climate-focused approach. In 1984 when Elmer T. Lee launched the brand, all of Blanton’s ageing was moved to the esteemed Warehouse H, where all of Blanton’s premium bourbon barrels are stored and matured.
It’s a common misconception that Blanton’s was founded by its namesake and bourbon forefather, Colonel B. Blanton. It was another seminal figure in the fledgling bourbon industry that created the world’s first single-barrel bourbon, Elmer T. Lee (a happy coincidence that Lee now has a bourbon named after him which is similarly produced by ).
Inspired by his mentor Colonel Albert B. Blanton, Elmer T. Lee drew inspiration from Colonel Blanton’s handpicking of what he called “honey barrels” from the center of Warehouse H when entertaining esteemed guests in the 1940s. This bourbon was bottled painstakingly one barrel at a time, with Lee later defining this process as single-barrel bourbon making.
Blanton’s Single Barrel was formally named as such in 1984, one year before Elmer T. Lee retired as Master Distiller at George T. Stagg Distillery, and in doing so, effectively reinvented and reimagined the bourbon industry. The world’s first single barrel bourbon was the first foray by any distiller to genuinely push the limits of bourbon, redefining what high-quality whiskey was and expanding on this by creating what Lee called a ‘premium’ category - which was effectively Blanton’s Original single barrel.
would become the benchmark for premium bourbon whiskey across the globe, bottled at 93 proof, aged between 6 and 8 years in the center of Warehouse H, and composed of a mash bill believed to sit between 12-15% rye (this is the modern mash bill).
Many distilleries soon tried to replicate what Elmer T. Lee had created in his humble Kentucky distillery. Despite their attempts, none were able to produce a bourbon of the same caliber and quality, and with the reputation of Blanton’s Original very quickly becoming something akin to myth, the need for expansion and diversification was soon realised - with breakoff iterations of the Original becoming popular in their own right.
As Blanton’s bourbon grew throughout the late 80s and early 90s as a powerhouse of single barrel whiskey distilling, it soon began to realize there was an appetite for its premium wares outside of the native U.S.
Several export-only releases soon followed, tailored for the specific tastes and interests of different markets. The , otherwise known as Blanton’s Green, is still an international-only release, bottled at 80-proof and an altogether more approachable single barrel than its punchier 93-proof counterpart, the Original.
Many higher proof iterations also exist, with the 103 proof and Cask Strength (~125-130 proof), two additional export-only releases from the ‘core’ collection, made available ubiquitously in 2020 when Sazerac finally caved to U.S. demand for stronger, punchier Blanton’s varieties.
Beyond this, Japanese exclusive releases, , and are aged for an additional two years, making them slightly more complex, oak-forward and smooth. In Poland, there is an , generally restricted to 4 barrels or between 800-1000 bottles, varying in proof but usually closer to the cask strength SFTB, but with an air of refinement and exclusivity that’s more aligned with the ‘dignitary’ heritage for which Blanton’s is known. The French whiskey institution similarly produces a remarkably exclusive single barrel release, with countless high-proof iterations that are exceptionally rare and highly coveted.
Though there is a genuine appetite for Blanton’s across the world, it has never strayed from its roots in Kentucky and remains a proud part of the Kentucky whiskey landscape. Many will note the horse-stopper referencing the Kentucky Derby, and this is yet another nod to Blanton’s place as a Kentucky icon, firmly ingrained in the state’s folklore.
Up until 1999, the horse-stopper was the same for every bottle of Blanton’s bourbon, with this year the first significant update to the brand’s bottling. Now with 8 different variations, all of which combine to spell out B-L-A-N-T-O-N-S, the horse-stoppers frame the stages of a racehorse in motion, another nod to the local Kentucky Derby and Blanton’s inherent relation to its state.
In today’s bourbon scene, Blanton’s represents the same thing it did in the 1940s when it was being hand-selected in minute quantities from the “honey barrels” of Warehouse H -. The caveat to this is that it’s a different type of status symbol in modern whiskey collecting. In the 1940s it was a gift bestowed unto those deemed worthy by Colonel Blanton himself, whereas nowadays it’s an indicator of someone’s position as a collector of rare and premium bourbon.
Regardless of the semantics around status, it remains an outstanding single barrel bourbon and a whiskey of the highest order. Thousands upon thousands of whiskey drinkers, bourbon enthusiasts and collectors pursue the elusive Blanton’s bourbon, and while it may not hold the same exclusivity and aura that it was once associated with, it remains an integral part of the Kentucky whiskey scene and is a coveted collectible for good reason.
So, is it deserving of the status it holds in today’s bourbon scene? Given its place in history and the innovation and quality that Blanton’s brought to the whiskey industry, we have to say yes - it’s an important milestone in the development of American whiskey and it’s still a damn fine sipping bourbon.
It’s a contentious topic in the whisky community and one that has sparked widespread debate about what truly makes a whisky a whisky. Is chill-filtered whisky acceptable?
For ultra-purists, chill filtering whisky is a blasphemous practice that represents a complete departure from responsible whiskymaking and lowers the quality and complexity of good whisky. The use of color enhancers and accelerators is met with the same sentiment, and distillers who use e150a or plain caramel to make their whisky appear darker and richer are similarly judged.
Novice whisky drinkers will have absolutely no inclination one way or the other, though many will have encountered a whisky that becomes ‘cloudy’ when the temperature drops, so are loosely aware of the phenomenon. Despite this indifference among the majority, there exists a staunch cult within the whisky community that swears by the non-chill filtered naturalist philosophy, and as such it’s important to understand the techniques and methods used by distilleries that make a natural whisky (non chill filtered and uncolored whisky) as opposed to a chill-filtered, and sometimes mechanically influenced/colored whisky.
A largely ‘cosmetic’ process that seeks to improve the clarity and hue of single malt scotch under 47% ABV, chill filtration is what distilleries do to make their wares more palatable to the layman, however, numerous scotch powerhouses are beginning to abandon this practice in favor of returning to more ‘natural’ non-chill filtered single malts.
After distillation and dilution to drinking strength, chill-filtered whiskies are cooled to temperatures around or below 32 degrees Fahrenheit (or 0 degrees celsius) and then finely filtered with pressure, so as to remove tiny particles or impurities - generally chemicals and residuals that build up throughout the maturation process, such as fatty acids that condense when whisky is stored at lower temperatures causing it to cloud or go hazy. Following this filtration, they are bottled and labeled as chill-filtered spirits.
For non-chill filtered whisky, this process does not occur, with the natural alcohol from the cask diluted with water and then bottled, meaning all chemicals and fatty acids remain. Simply put, chill-filtering is a sort of sanitization that aims to remove these components that may compromise the ‘aesthetics’ of a whisky, however, this ‘looks’ over ‘substance’ approach has resulted in widespread debate and polarized the whisky industry since becoming a popular method.
Those who argue that non-chill filtered whisky is the only acceptable way to bottle and drink whisky will tell you that the removal of these particles through the chilling filtration process results in a loss of flavor and a reduction in the integrity and quality of the whisky. They might be right, but that is the beauty of whisky, everyone is free to choose their own path and preference. So if you’d rather drink a bottle that doesn’t have the full character of the spirit that came out of the cask directly but won’t go cloudy or show some slight sediment over time and storage, then chill-filtered might be for you.
If not, then a ‘natural’ whisky that is non-chill filtered and full-bodied in its flavor will be music to your ears and perfect for your discerning palate.
That's the question. A number of large Scottish distillers are beginning to revert back to traditional methods, preferring to avoid the filtration process and bottle directly from the cask with the exception of dilution to their desired proof. Glendronach’s removal of the non-chill filtered label on their bottles was recently met with widespread backlash from their fans who believe there was a noticeable drop off in the quality of their offerings.
Big names such as the Campbeltown powerhouse Springbank, the peaty smoke of Islay’s Ardbeg, and Speyside’s formidable Glenallachie are but a few of the large single malt producers who are embracing a natural whisky approach and releasing exceptionally high-quality non-chill filtered scotch.
Matured in 100% sherry barrels for one and a half decades, this 15-year-old single malt scotch is part of Springbank’s core collection and is distilled two and half times before being bottled without any coloration or chill-filtration. A stunning natural whisky option.
Aged in Ex-Pedro Ximenez Sherry, Ex-Oloroso Sherry, Virgin Oak, and Ex-Riojo casks, this 10-year-old single malt is a powerful and potent cask strength single malt, bottled at 57.8% ABV, and non-chill filtered to maximize the flavor profile for a stunning yet serious sip.
One of the most complex offerings from the famed Islay distiller, Ardbeg’s Ten is a peaty, smoky phenomenon that brings non-chill filtered excellence to an entry-level pricepoint - proof that ‘natural’ whisky doesn’t need to break the bank as it’s effectively removing an additional step in the process!
It’s no secret that Don Julio 1942 is the most iconic luxury tequila of all time, with the acclaimed agave spirit coveted around the world for its sophisticated detailing and exceptional drinkability. While the product may have sold itself based on quality alone, ’s marketing of the 1942 Anejo tequila has intentionally created an air of exclusivity around the product, with the Mexican tequila house using this ‘luxury’ perception as a mechanism for building market demand and an insatiable buyer appetite.
Don Julio 1942 is a hyper-premium Anejo tequila that was introduced as a commemorative release in celebration of the 60th anniversary of Don Julio opening his first distillery. Today, a can fetch anywhere in the vicinity of $200-$250 USD, depending on whom you know, and the ’ is at least triple the price with most retailers and will set you back around $550-$600 USD. The question of whether this cost is justified comes down to how we judge the quality of the tequila.
When we assess 1942 Don Julio objectively from a purist’s standpoint, the spirit itself is one of elite caliber and formidable sophistication. When we take a look at the pillars that define luxury spirits, we're presented with an extremely limited, super small-batch tequila that’s crafted by hand in an ‘artisanal’ fashion - though it’s not branded as artisanal in the conventional sense. On top of this niche exclusivity, the 1942 is an unbelievably complex and well balanced Anejo tequila, and quite possibly the best in its class. Characterized by a silky-smooth, velvet-like mouthfeel, the 1942 is defined by a bouquet of flavors that range from creamy vanilla to rich, natural Anejo and onwards to a subtle oakiness imparted by the 2 to 2.5 years of ageing that this type of tequila must undergo. Before the marketing does its work we’re already bearing witness to an exceptional piece of tequila making.
From the 1942’s inception, the ploy from Don Julio was ingenious. The best way to create demand is to shorten supply, and that’s exactly what they did to build hype and create this aura of exclusivity around the bottle. Don Julio 1942 soon became an enigma that was only accessible in high-end restaurants, nightclubs and bars. Today, there is still a sense that the 1942 is reserved for the ‘elite’, and it remains the tequila of choice for many socialites and celebrities.
Possessing a bottle of 1942 is not only a statement but a feat of being in the know and knowing the right people. You have to be well connected to get your hands on a bottle that is so hard to come by. From flashy awards ceremonies to being the ‘go to’ for high profile, pop culture families, Don Julio 1942 is truly a cultural phenomenon that has redefined and reinvented the meaning of ‘luxury’ in the spirits world. Not only is the taste and flavor of this elegant Anejo tequila sophisticated, but the bottle’s shape is iconically refined, and its place in pop culture mimics this trajectory as well.
Several brands have since tried using this formula as a model for their high-end offerings, but none have been able to drive success in the way that Don Julio has. It’s well known that when you’re the first to do something and execute it well, imitators will flock in droves - but this hasn’t deterred fans of the 1942, who continue to support and elevate its status as one of the finest tequilas in circulation.
When it comes to whisky, generally we think of classic American bourbon, deep complex single malt Scotch or the sweet smoothness of Irish whisky. Australia isn’t normally associated with distilling fine whisky, renowned more for its viticulture and the excellent red and white wines that come out of a number of esteemed vineyards. While this is the assumption, it isn’t necessarily true. Whisky is a budding industry down under, with a number of small distilleries gaining worldwide recognition for their craftsmanship and ability to engineer complex, exciting and interesting single malt and blended whiskies from the unique terra of Australia.
Oft inspired by local surroundings and the natural landscape, Australian whiskies are imbued with an innate and remarkable earthiness. Be it the offerings of the country’s southern-most island, Tasmania, or the considered and cultured wares of inner-city micro-distilleries and whisky houses, Australia boasts a phenomenal and fearsome array of whiskies that cater to all tastes and preferences. The best Australian whiskies are those that don’t apologize for their rawness and embrace the eclectic and unusual aspects and challenges of making whisky in the country.
So, for the uninitiated, here are the best Australian whisky distillers and a few of the best Australian whiskies that typify the classic and crafty Australian approach to the world’s favourite spirit.
The pride of Australian-grown whisky, Lark is home to some of the finest and most beautifully appointed whisky in Australia. An innovator and a true icon in Australian spirit distilling, Lark has achieved nothing short of greatness since producing the country’s first Tasmanian single malt whisky (distilled in 1893), becoming the front runner in Australian whisky craftsmanship and building a catalogue that has captured the hearts and attention of whisky fans across the globe.
Defying tradition, rewriting definitions, Lark pushes the envelope when it comes to the unique and interesting finishing touches it puts on its single malt whisky, and has solidified a reputation as one of the most innovative and exciting distillers in Australia and also the world.
Notable not just for the quality of its staple collection and the elegant flavors imparted in each batch, Lark is revered for its limited-edition cask finished whiskies, from Australian , a single malt finished in to a finished whisky, Lark have shattered the confines of conventional whisky making with the result being some of the most interesting and exciting whisky available on the market.
Arguably Australia’s most renowned craft spirit distiller, Archie Rose distillery is based in Sydney and is home to some of the country’s best, award-winning gins, whiskies and niche, tailored spirits.
Critically acclaimed and named as one of the world’s best distillery experiences, Archie Rose combines pride and passion to produce a magnificent array of character-rich and charismatic drinking spirits.
Awarded the world’s best rye whisky at the World Whisky Awards in 2020, the speaks to the caliber and quality of Australian whisky distillers and is proof that this lesser-known producer of the world’s favorite spirit can more than hold its own against the biggest powerhouses in the world.
The South Island’s star distillery, Nant is one of the most popular producers of whisky in the Tasmanian Highlands and is responsible for some of the most elegantly crafted and exquisitely flavoured sipping spirits in the country.
Subtly layered and remarkably complex, Nant uses traditional methods and techniques for distilling their award-winning whiskies, producing them in smaller batches and volume than some of the country’s larger facilities. A passion for natural whisky and high-proof is also a defining feature of Nant, with a number of their cask strength whiskies weighing in at over 120 proof.
Taking cues from the natural environment and local Tasmanian ingredients, whether it’s the or the - Nant has something for everyone and is a must-have for purveyors of fine Australian whisky.
An eco-conscious distillery whose focus revolves around sustainability and ethical whisky production, is a phenomenon when it comes to Australian whisky with an American inspired vein.
The non-chill filtered 100% rye whisky produced by Belgrove is arguably the closest thing to an American whisky that you will find Down Under, produced at the home of the only bio-diesel powered still in the world using peat sourced from Brown Marsh Bog in Tasmania.
For an authentic take of a classic rye whisky, Belgrove’s earthy excellence is not to be missed and is a formidable whisky with a profile that ranges from earthy, light peat, to allspice, cinnamon, honey and a subtle smokiness
Melbourne made, meticulously measured, marvellously mature. When it comes to crafting exceptional whisky, Starward truly reach for the stars.
A scintillating whisky brand that typifies the passion and poise of Australian spirit making, Starward is one of the foremost authorities on classy, quality whiskies. Engineered as gastronomical complements, Starward whisky is designed to be paired and enjoyed with food.
Aged in red wine barrels and inspired by the local Melburnian culture, you can’t go wrong with a dram of the , Nova or Single Malts, with each offering a slightly different take on a classic Australian whisky.