The barrel a whiskey ages in can have a tremendous affect on the spirit’s final form, but so too can the geographical location of the cask as it matures. A region’s climate, whether moderately steady (like Scotland) or with wide-ranging swings (like Kentucky), will determine how much interaction occurs between the whiskey and the wood, which greatly impacts the flavor of the final whiskey. Gareth Moore, CEO of Virginia Distillery Co., joined Whisky Advocate executive editor Jeffery Lindenmuth to discuss the effects of Virginia’s warm climate on the brand’s single malt whiskeys. For more about warm climate single malts, check out the Summer 2019 issue.
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.