Originally published on Fri September 13, 2013 12:18 pm
America's Signature Whiskey: Some craft distilleries, like Catoctin Creek in Virginia, are making a whiskey that's 100 percent rye to showcase the grain's spicy, peppery flavor.
Credit Courtesy of Catoctin Creek
Ten years ago rye whiskey was on the brink of extinction.
Despite its venerable history as the whiskey made by George Washington, only a handful of distillers were bottling this quintessentially American spirit. And you definitely couldn't order a rye Manhattan at your local cocktail lounge.
Originally published on Thu September 5, 2013 5:31 pm
Suntory's 30-year-old Hibiki whiskey took home the top award at the International Spirits Challenge in 2003. This unexpected triumph was Japanese whiskey's big coming-out party on the global spirits stage.
Credit Courtesy of Suntory
Scotland is the de facto king of whisky. But now an unlikely challenger — Japan — is making a name for its whiskey far beyond its borders. Unfortunately for Americans, this highly coveted Japanese whiskey is very hard to come by.
If you've been to a fancy restaurant, you've probably seen a sommelier — those wine experts who make sure you get the best possible match for your meal. But what if you don't want a chardonnay or pinot? What if you want a nice cold beer?
A new program is working to bring this same level of knowledge to the world of malt and hops by turning out batches of certified beer experts known as Cicerones.