It seems like white whiskey’s always been around in America, since the days when settlers distilled surplus corn into something more transportable and profitable. Some is still made from corn, but rye, wheat and other grains are used, just as in aged whiskies. But unlike bourbons, rye, Scotch or other whiskies that spend years in… Continue Reading
White whiskey’s all the spirits rage these days, and another is now available in Missouri—Hudson New York Corn Whiskey, made by Tuthilltown Spirits of New York. It’s a 100% corn whiskey, unaged and bottled at 46 percent alcohol by volume. I haven’t tasted it yet, but distiller and co-owner Ralph Erenzo says it has a… Continue Reading
The Japanese are as meticulous with their cocktails as they are with every other aspect of food and drink. It’s not enough to select just the right whiskey and pour it into just the right glass. They also require just the right ice to go with it. Why? Because, besides making drinks cold, ice adds… Continue Reading
It’s hard to imagine Anchor Brewing without Fritz Maytag. He launched America’s microbrewing movement and was recently named one of the founding fathers of U.S. whiskey by Food & Wine magazine. But times move on, and so has Maytag. He sold Anchor in late April to The Griffin Group, a beverage investment and consulting company,… Continue Reading
What is white whiskey? Moonshine? White dog? No, it’s whiskey, albeit a very young one. Death’s Door will soon be on shelves in KCMO, and it’s well worth seeking out. Continue Reading