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.
With smoked brisket on the menu, we explore different pairing opportunities with bourbon neat and in a refreshing summer cocktail.
This virtual tasting features two examples of how toasted and charred oak barrels can affect the flavor profile of American whiskey. With special guest Adam Harris, senior ambassador, American whiskey at Beam Suntory.