Bourbon is America’s native spirit, but many U.S. craft distillers are making single malt whiskey these days. The whiskey tastes utterly unique depending on where and how it’s made. Matt Hofmann, master distiller of Seattle’s Westland Distillery, explains how locally grown barley and other factors influence the final taste of the whiskey.
This virtual tasting features two examples of bottled in bond whiskey—that is, American whiskey from one distillation season and one distillery, aged in a federally bonded warehouse for at least four years, then bottled at exactly 100 proof.
This sommelier-led virtual tasting features two innovative American whiskies from Blackened that showcase how this brand uniquely utilizes black brandy finishing and Metallica-fueled sonic enhancement to create truly one-of-a-kind bourbon/rye blends.