I got a book in the mail this week—I get a lot of books (and I’m definitely not complaining!) and I am particularly excited about this one. Whiskey & Philosophy A Small Batch of Spirited Ideas (Wiley 2009) is one of the most conceptually interesting whiskey books I’ve encountered. Editors Fritz Allhoff and Marcus P. Adams (Allhoff is a philosophy professor and Adams is a PhD student in philosophy) have divided this collection of essays into five “units,” adding definition to this multifaceted exploration of whiskey that runs the gamut from history to ethics. The collection includes equally broad perspectives from a diverse group of authors, including a foreword by our friend (and Master of the Quaich) Charlie MacLean.

I’m hopeful about this combo of tasting notes and history, often intermingled with personal vignettes. I’ve always maintained that the complicated and strikingly finite aspects of whiskey are  profoundly  illuminated by context. Though the contributors’ backgrounds and nationalities attest to the global significance of whiskey, both editors are American and have chosen to use the “whiskey” spelling throughout the book. Such a decision is always a defining moment in whisk(e)y literature, and it interests me to read how various authors negotiate the slippery slope of “whisky” versus “whiskey.” In their introduction Allhoff and Adams defend American whiskey, paying homage and leveling the playing field.  An excerpt on page 4 caught my attention:

” Most important we think that American whiskey is really, really outstanding. Why is it that single malt Scotch is so celebrated and American whiskey is so routinely denigrated, at least comparatively? The biggest reason, it seems to us, is consumers’ lack of exposure to high-quality American whiskey.”

I’m looking forward to sitting down with this book tonight—and in keeping with the editors’ request at the start of the introduction—I will pour myself some whiskey as I sit down to read further.  Allhoff and Adams recommend bourbon—my only dilemma will be choosing which one.

Proof on Main was SMTV’s first stop on Louisville’s Urban Bourbon Trail, so it seems only fitting that it would also be our first segment to hit the channel in full. Proof on Main and the attached 21C Hotel made international waves earlier this month when Conde Nast Traveler Magazine announced that the 21C hotel was their 2009 Readers Choice Award for Best Hotel in the US. WATCH THE FULL PROOF ON MAIN SEGMENT HERE!

Having visited 21C  and Proof just last month we have no questions about why Conde Naste Readers would favor the unique destination. Situated in renovated Tobacco and Bourbon warehouses in the heart of Louisville, this industrial space has been transformed into a restaurant/ art museum and 90 room boutique hotel. The light-and-art filled space attracts travelers from throughout the world who are drawn to the unusual and conveniently located establishment which opened in 2006.

Sarah Robbins of Proof gives Ali Mutch a tour of the gallery as one of the famous penguins looks on.

One of the most popular and identifiable characteristics of both Proof and 21C are the big red penguins—these beloved statues are a permanent fixture in the art museum and can often be found in peculiar places (guest’s rooms, bathrooms…etc.) so renowned are these unmistakable creatures that guests often request them as props in playing practical jokes (a penguin in the bed? no problem at the 21C).

Sarah Robbins shows Ali Mutch around Proof on Main.

Hear from Sarah Robbins, Proof on Main Director of Operations as she regales the Singlemalt TV crew with tales of the penguins, the great food, art and some TERRIFIC bourbon cocktails (courtesy of bartender Jenny Pittman). See it all on Singlemalt TV as we take you to Proof on Main in the first installment of our full coverage from the Urban Bourbon Trail in Louisville, KY.

Proof on Main Bartender and bourbon cocktail Maven Jenny Pittman.

I’ve been looking at The Kentucky Bourbon Cocktail Book, a recently released bourbon bible of sorts written by food and drinks writer Susan Reigler and featuring the wonderful recipes of master mixologist Joy Perrine. Joy, who has been named Louisville’s Best Bartender, is a veteran of the iconic Equus Restaurant and Jack’s Lounge, is an expert on all things bourbon.

I’ve always been a fan of the Hot Toddy and figured The Kentucky Bourbon Cocktail Book would have a tried and true recipe. I’m planning to make one as soon as I get home.

Hot Toddy Mug

5 oz boiling water

2 oz Kentucky Bourbon

1 oz Simple Syrup

Lemon Twist

Pour hot water in a mug, add bourbon and simple syrup, garnish with a twist.

Enjoy the perfect fall drink.

Do you have a seasonal bourbon or whisk(e)y drink you enjoy? Share your recipe with us!

I’ve been exchanging emails for the past two weeks with Leslie Townsend, Founder and Director of New York’s inaugural multi-day celebration of the cocktail. Today I received the seminar schedule for their Fall Preview Seminar Series (this will preempt a May 2010 event). Each of the seminars is conducted by a member of the MCC’s advisory board which features several stars of the spirits world including Paul Pacult and Andy Seymour.

the seminars run the gamut—from congenial talks about about cocktail culture to intense discussions of the historical nuances of select spirits. This event looks fantastic and appears to have a great sense of humor. You can check out their website for more information—and stay tuned to Singlemalt TV as we’ll have an interview with Lesley coming soon.

Tickets for the seminars will go on sale September 7. The schedule goes a little something like this:

Saturday, October 3, 2009

“Have Cocktail Shaker, Will Travel”
“Cocktails for Your Home Cocktail Party”
“The Agave Session: The Magical Elixirs of Mexico”
“The Many Faces of Cognac & Armagnac”
“History of the Cocktail in New York, 1810-1920”

Sunday, October 4, 2009

“Audrey and Gary’s Unparalleled Gin Palaver”
“Glasses & Tools: How Do You Choose the Right Glass for a Drink?”
“Call of the Rye”
“Sherry: The Cobbler and Beyond”

In my constant quest to taste new whiskies (and bourbons) I am always delighted to discover a new place owned by someone with an appreciation for the amber-colored libations. On Saturday we ventured to a little place we always think of, but don’t patronize as much as we should (and will now) seated on the deck and shivering a little as the sun set I thought it an appropriate night for a dram. Casually glancing at their list I supressed a squeal of excitement. Not only were all of the whiskies in their proper places (Scotch, American Whiskey and Irish Whiskey each with a heading) the little seaside eatery had a veritable boat load of all three!

I began to rattle on about each one, at least as much as I knew, having just finished Kate Hopkin’s 99 Drams of Whiskey I felt as though I could relate to her descriptions of entering cavernous and foreign whiskey shops and being floored by the selection. I finally settled on bourbon, Blanton’s, since I had just written a bit on the history of Buffalo Trace and had never tried this building block of their current array of bourbons.As the world’s inaugural single-barrel bourbon it had a certain mystique about it anyway.

It arrived generously poured over rocks, and in front of my boyfriend (naturally), while his Greyhound was delivered to me. I believe the waitress was close to fainting when I greedily grabbed the bourbon and dismissed the tropically colored fruit drink.

The deep-red bourbon was delicious. Smooth and a bit spicy. Needless to say after a few sips I was pleasantly relieved from any chill in the air.

As we departed the owner, parked at a corner table with a friend, sipped what appeared to be a whisk(e)y from my position across the deck. Desiring to compliment him on his selection I approached and was awarded handsomely with a taste of Jefferson’s Reserve (though not on the list the man loves his bourbon and keeps it to enjoy with friends). It was impeccable, sweeter than the Blanton’s but pleasantly so with strong vanilla notes.

I’m looking forward to speaking with this fellow more about his choices, stay tuned to SMTV. Do you have a favorite local haunt with a great whisk(e)y list? Fill us in!

Last evening after departing the SMTV studio I headed to the grocery store (a relatively large chain grocer) intent on selecting  a bottle of bourbon to use in testing out a few cocktail recipes I’ve received in my inbox the past few days. Since I wouldn’t want to steer you wrong, I thought I better take one for the team (written as I suppress a chuckle) and quality test a few of these recipes myself. Alas, I felt enveloped by guilt as soon as I entered the liquor aisle, with our bourbon/Tennessee whiskey shoot almost finished I feel a loyalty to each of the five distilleries our crew visited. I hear that each  has been as fantastic as the next and honestly I would have bought a bottle of all five if I could.

Luckily I was able to eliminate Buffalo Trace on the basis that it’s just not available up heeya’ (that’s Mainer speak for those of you who may not know!).  I also shelved the Jack Daniel’s on the basis of my bourbon cocktail theme (JD obviously is not a bourbon), I’ve had a good run with Makers Mark (first bottle purchased in Kentucky ironically, on my way from the airport to visit friends in Ohio), ditto for Evan Williams (the only Heaven Hill selection available) .

Two lone bottles of Woodford Reserve sat perched on the top shelf beside the remaining four bottles of Knob Creek (the ensuing shortage means that those are probably the last four bottles of Knob Creek Camden, Maine will see until November when the maturing spirit is ready to bottle once again). I plucked a bottle of KC from the shelf, would this be the best purchase in the interest of journalist diplomacy? I wondered. Setting the KC back on the shelf, I lifted a bottle of WR for inspection. Fingering the smooth, minimalist glass my eyes fell immediately on a small label at the bottom.

“Approved by: Chris Morris” said the right-hand corner of the sticker.

“Sold!” said my brain.

I looked around the crowded aisle smugly, thinking about the reports I had heard from the day’s shoot with Chris, and the fantastic photos of WR’s barrel delivery system already uploaded to SMTV’s facebook page. It was thrilling to purchase something that elicited such an immediate personal connection. The ability to retain that “small world” feel is a unique aspect of certain bourbons and whisk(e)ys, many drinkers seem to have a tale that gives context to their preferred spirit. As Kate Hopkins says in the very beginning of 99 Drams of Whiskey, it’s really all about the story.

Cheers to a happy and safe Independence Day and a good weekend to all!

Keep your cocktail suggestions coming…and stay tuned for my cocktail testing and tasting. You can leave us a comment or email them directly to jenna@singlemalt.tv

Though I’m not on the Bourbon Trail with the crew it’s pretty hard to resist the obvious  excitement of the bourbon world. There is an infectious enthusiasm that transcends the folks who work at the distilleries in Kentucky and Tennessee, I noticed it from the first phone call I made to coordinate the shoot.

We figured our segments from Bourbon Country would be a great way to pay homage to Independence Day, as an addendum to the tastings and distillery profiles we’ll bring you shortly, I thought perhaps a few cocktail suggestions might be in order.

Of course there’s the classic Mint Julep, simple and refreshing. I tend to use a basic recipe and am always inspired by the copious amounts of fresh mint readily available in the Northeast….

6 mint leaves, 2 teaspoons sugar syrup and 1.5 ounces of bourbon.

Lightly bruise the mint ( a bit less dramatic than full on crushing!) and add it to a glass atop several ice cubes, pour in syrup and bourbon…enjoy.

That’s a basic, I admit but a good one.

A friend of mine called today with this suggestion:

1.5 oz bourbon (your choice…consult SMTV bourbon tastings if you need help deciding!)

3 oz pomegranate juice, 1 oz peach nectar

Dash each lemon juice and lime juice

Over ice or can be shaken and strained to serve “up.”

This just in:

1.5 oz bourbon

.5 oz vanilla liquor

2 oz pomegranate juice, 1 oz white grape juice

juice of 1/2 a fresh lime

Over ice or up…

An easy favorite :

Whiskey Cooler

1.5 oz whisk(e)y (your choice)

Gingerale or Ginger Beer

Lime juice

Fill a glass to desired level with ice, add whisky-gingerale-lime. Garnish with lime/ crystalized ginger. Yum!

I know there are some great cocktails recipes out there…I bet a few of you have stellar whisky and bourbon drink recipes to share!

Leave us your suggestions here.