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.

I’ve just learned that (in a ceremony last night) the prestigious Keepers of the Quaich named Charles MacLean Master of the Quaich, an accolade akin to the industry’s highest honor. Charlie was inducted into the Keepers of the Quaich in 1992.

Congrats Charlie!

I was just reading Richard Paterson’s blog.

He shares an email he received recently about a Whyte and Mackay whisky bottle found off the coast of Nova Scotia by a fan enjoying an afternoon of snorkeling. The bottle is described as having a raised Whyte and Mackay insignia on the front and is also marked on the back—miraculously, after what one would assume was some length of time in the ocean–the bottle is intact.

Richard is taking guesses as to the age of the bottle, the blog promises that a reader who guesses correctly might receive a little something special from the legendary Master Blender.

Here is a photo of the front view of the bottle , courtesy of Richard’s blog. You can see more photos and submit your guess pertaining to the age of the bottle by visiting his blog.

In recent weeks I’ve noticed a bit of an interesting phenomenon: everywhere I go young people are drinking whisk(e)y. To clarify, the travels I’m referring to are those of the social nature,  and at every bar and event a quick glance around the room always reveals a pleasing number of hands clutching rocks glasses of that tell-tale amber spirit. When I first came to work at Singlemalt TV I did so with an open mind, and a penchant for work-related “research.”  My friends would raise their eyebrows when I ordered a (insert whisk(e)y of the night) on the rocks, and would keep those brows raised as they watched me sip (and enjoy) the drink, savoring its nuances and relegating them to my mental log of tasting notes. I wrote in an earlier post about ordering a Blanton’s at a local establishment and watching the waitress deliver it to my male companion, assuming that his vodka/grapefruit was (naturally) my order. Though I’m not sure who was more embarrassed I can assure you that I knew she was wondering about a girl like me and a drink like that. It was hard to refrain from smiling.

Last night I ventured out to see a fairly hip Boston area band, as the driver I sipped water and observed (often a great point of view for a writer!), lo and behold whisk(e)y was the drink of the night. In the mostly 24 to 35 year old crowd I’d estimate one out of three was sipping a whisk(e)y. Though the pickings were slim at this establishment everyone seemed content with a Jameson or Glenlivet (they kind of had to be!). I was floored.

It seems that whisk(e)y, in all its glory is working the young crowd with ease. The next time, when it’s not my turn to drive, I’ll be looking forward to clinking glasses with my fellow whisk(e)y drinkers—hopefully somewhere with a wide variety of great drams to choose from.

What do you think? Leave us your feedback.

I just spoke with SNP MSP for Kilmarnock and Loudoun Willie Coffey. Coffey has been one of the most adamant voices in the battle against Diageo’s restructuring, which includes shuttering an extraordinarily significant bottling plant. In addition to economically devastating Kilmarnock, the closure would effectively desecrate 189 years of history tying Johnnie Walker Scotch to Killie. A young Johnnie Walker opened his green grocer there in 1820, it was around that time that he began to make whisky to sell at his store. To date each bottle of Johnnie Walker Scotch still bears reference to Kilmarnock on the label and is bottled at the plant that is now at the mercy of Diageo.

Coffey drafted a PETITION that has received nearly 12,000 signatures to date. His most recent action was last week’s call to the Committee on the Economy for an inquiry into the Scotch Whisky Industry. Coffey got word early in the week that the committee will consider such an inquiry.

Stay tuned for a passionate and intriguing perspective from one of the men “on the front lines” of the fight to save Johnnie Walker.

Our interview will be online shortly.

Suggest a whisk(e)y that would be a perfect compliment to one of Wolffie’s Spam Rolls. The funniest entry….judged by Wolffie will be the winner.

You’ve seen our Singlemalt Sushi News Host Wolffie make some fine sushi—from beautiful tuna nigiri to last week’s fine tempura fried spam roll, and now you could use your love of whisky and sushi to win a Glencairn Water Jug and Glass Set.

Singlemalt TV wants to know what whisk(e)y you think would pair best with SPAM SUSHI!

We were skeptical ourselves at first…canned ham sliced, diced and rolled with all of the light, fresh ingredients we typically associate with sushi. It almost seemed sacrilegious! Lo and behold Wolffie had the crew pretty smitten with spam sushi by the end of the shoot. We want to hear from you! Leave us your suggestions as comments here and Wolffie will pick the winner and announce his choice on Thursday August 13. We will be accepting your entries until Monday August 10—Good Luck!

On the forty-year anniversary of the notorious “Summer of Love” in America what could be a better salute for whisky lovers than Maltstock?

With a peace sign as its logo, the whisky event is the brainchild Teun Van Wel and his friend and co-conspirator Bob Wenting, having traveled the world and attended a plethora of whisky events the men decided it was time to do something a little different. Hence Maltstock, a three-day event that combines whisky tasting, camping, eating and socializing was born. Situated in Nijmegan (about 125 km from Amersterdam) this gathering should be nothing short of a whisky enthusiast’s paradise.  A broad invitation to whisky clubs of the world has yielded about 100 confirmed guests so far, a number which Teun hopes will climb between now and September.

Maltstock organizers are asking attendees to bring a bottle (or more) of whisky to share, the emphasis being on relaxation, sharing a few great drams and networking with fellow whisky lovers.

A special treat? Bruichladdich’s Jim McEwan will be present, promising a few choice stories around the campfire.

Check out our interview with Teun.

Planning to attend Maltstock? Leave us your thoughts on this innovative event!

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.

I just got off the phone will Dave Schmier, Founder/ Director of the Indy Spirits Expo an event that celebrated it’s third year in Manhattan last week.

I was intrigued by the event for many reasons, and though Dave graciously offered to add me to the press list, our busy schedule of projects and upcoming travels meant I couldn’t quite squeeze it in.

Dave summed the event up concisely, “it was great,” he told me. Explaining the diverse mix of general consumers, press and spirits aficionados (those who “live and breathe this stuff”). Though the expo is marketed to a general audience (and made accessible by offering lower than average ticket prices and a relaxed atmosphere) it tends to attract all kinds. The exhibitors are diverse too, including everything from Port Charlotte Single Malt and Scorpion Mezcal (yes there is a real scorpion in every bottle), to Vieux Carre Absinthe and Orange V Vodka.

Dave said it has been difficult to thoroughly define the meaning of “Indy.” Though the spirits have budgets and marketing campaigns as diverse as they are, they share a common attitude, “if you think you’re independent than you are.”

Another aspect of the Indy Spirits Expo that sets it apart? Almost every table is manned by a distiller, brand manager or brand owner (in some cases they’re one in the same) with a transcendent passion and true understanding of the spirit at hand. Though each exhibitor has a designated table they are essentially given creative license to market their product in the most effective way. Dave said that many exhibitors offer samples poured straight from the bottle as well as a cocktail option so that patrons can experience the spirit in a mixed form too.

“I’ve heard some feedback where people tell me what they learned is that they don’t like straight alcohol.” Dave laughed, adding that he doesn’t necessarily mind that sort of feedback since it means the event “casts a wider net.”

The Indy Spirits Expo was born in 2006 when three guys who each produced a spirit (Dave Schmier among them) decided they needed a platform to market their products. The first year the event commenced in a bar and attracted roughly 200 people, attendance has grown steadily since and Dave estimates this year’s turn-out at around 400.

It isn’t easy being indy though, not for many of these distillers anyway. Dave said it is difficult to get cocktail drinkers to expand their horizons, especially when consumers have fiercely established brand loyalty. He explained it is often difficult to get a consumer to switch to a new brand, even when they’re saving money (in some cases) and drinking a comparable spirit. He explained that he sees people reverting back to what they know in most cases.

Dave’s passion was evident as he emphatically emphasized the significance of the stories behind many of these distilleries, he hesitantly drew a parallel between the indy spirits/ craft movement and the slow food phenomenon, both representing quality and intimacy in the consumption of everyday product. For many small distillers it seems, the production of great small-batch spirits is a tapestry of story, art and dedication. Something which Dave Schmier knows well.

“I feel so humbled by what some of these guys are doing.” He said.

The Indy Spirits Expo was held Wedneday, June 24. Organizers are investigating the possibility of holding an autumn event on the West Coast.

Have you attended the Indy Spirits Expo or a similar event? How was it?

As I eagerly await an update from today’s shoot at Heaven Hill (sadly I was among the crew members nominated to stay at headquarters and hold down the fort!) I’ve been concocting a few ideas of my own. Of course my proverbial concoctions can’t quite hold up to those amber-colored ones my colleagues are checking out in Kentucky, I’ve been working on some amazing things today. Additionally, if you’re not a fan of SMTV on facebook now is the time to join us, we’re edging up to 500 fans (450 last I checked) and as soon as we hit the benchmark we’ll randomly draw 5 names to win a FANTASTIC prize from Glencairn Crystal. For all the details visit us on facebook.

This morning I had a great email conversation with Kate Hopkins (of the “Accidental Hedonist” blog and recently released “99 Drams of Whiskey” book) she’s agreed to send along a copy of the latter, and needless to say I’ll be waiting for the mail like a kid at Christmastime.

Kate’s “quest for the perfect shot and the history of the drink” has received rave reviews from almost every conceivable corner of the market. More than just a good read though, I’m interested in the story of a woman (an acclaimed food blogger at that) who took the initiative to explore the (predominantly male) world of whisky. Kate’s travels took her many places including Ireland and Scotland (naturally) and back to tell the bourbon-rich tale of the south of course, much the same journey we take each time we shoot a new distillery for Singlemalt TV. Like SMTV, it appears “99 Drams” has the global and many-faceted whisky community in mind. Hopkins’ book seems not only deeply informative but deeply personal, I’m looking forward to reading it with a dram in hand (I’m envisioning this as a prerequisite) and since it’s been raining here for many moon, a great whisky book accompanied by an equally great whisky are pretty close to the top of the activity list at present!

….are you a lady that loves a good dram? Would you rather be sipping an Ardbeg neat than a Cosmopolitan? We’d love to hear from you for an upcoming feature. Leave us a comment here and we’ll get in touch!

JUST IN: Crew has wrapped at Heaven Hill and they’re now en route to an editing session….stay tuned for the first look at day one in Bourbon Country, we’ll have a preview coming your way tonight!