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.
More From Video
VIDEO: Jefferson’s Ocean & Rye
This sommelier-led virtual tasting features two unique American whiskeys from Jefferson’s Bourbon that showcase how this brand uses experimental aging techniques and sophisticated barrel-finishing tactics.
VIDEO: Maker’s Mark House Style with Bill Samuels Jr.
This virtual tasting features two examples of Maker’s Mark’s iconic house-style of red winter wheat whiskey: the long-standing flagship bourbon and its newest, and more limited, high-proof counterpart. With special guest, Bill Samuels Jr., founding family member of Maker’s Mark.
VIDEO: Explore Bottled in Bond
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.
For videos with closed captions, please see the
Whisky Advocate video page on YouTube.