Whiskey

He strums a guitar, rides a horse, herds sheep and even does some woodworking

A single-malt from Japan has been named the best whisky in the world for the first time. Here's why you shouldn't be all that surprised

The whisky world was shocked on Tuesday, when it was announced that the 2015 edition of Jim Murray’s Whisky Bible had named Suntory’s Yamazaki Single Malt Sherry Cask 2013 the best whisky in the world — the first time the honor has gone to a whisky from Japan. Even more of a shock, particularly to the Scottish who pride themselves on their whisky, for the first time in the 12 years the Whisky Bible has been published, not a single Scotch made the top five.

But perhaps the surprise is unwarranted. After all, Japanese whisky has been a rising star in the spirits world for some time now. So, in honor of the big win, here are five things you should know about Japanese whisky.

It’s The New Kid on the Block — Japanese whisky has been commercially produced since since the early 1920s, when the Yamazaki distillery was first built near Kyoto. Throughout the 20th century, Japanese whiskies were primarily sold and consumed within Japan, yet they’ve become increasingly popular in Europe and North American in recent years.

Production — Japanese whiskies were first modelled on Scottish whiskies — Suntory’s first master distiller Masataka Taketsuru studied in Scotland and wanted to bring the drink home — so they are produced in much the same way, distilled twice using pot stills. Many distilleries even use malted and sometimes peated barley imported from Scotland.

About That Missing “E” — As Japanese whisky has much in common with Scottish whiskies, rather than the Irish or American varieties, its name follows the Scotch tradition and is spelled without an “e.”

Pop Culture Moment — Japanese whisky makes a prominent appearance in 2003’s Lost in Translation. In the film, Bill Murrary’s character Bob Harris is a washed-up actor who heads to Japan to shill for Suntory whisky. Tag line: “For relaxing times, make it Suntory time.”

In real life, it was actually actor Sean Connery who appeared in Suntory commericals in the 1990s.

It’s a Winner – The World Whisky Bible coup isn’t the first time Japanese whisky has been recognized with an international award. In 2001, Nikka’s Yoichi whisky was named the “Best of the Best” in an international tasting by Whisky Magazine. Then, in 2003, Suntory’s 30-year-old Hibiki won the top award at the International Spirits Challenge and Suntory went on to earn awards at the competition for the next 11 years.

It's going to take more than a little antifreeze scandal to stop this drink

Drinkers the world over let out a collective gasp this week when Fireball Cinnamon Whisky was recalled in some European countries for containing what regulators deemed an unsafe level of propylene glycol—a chemical found in antifreeze. Was that the burn felt by college students and weekend warriors when they took shots of the liquor whose slogan promises that it “tastes like heaven, burns like hell”?

As it turns out, propylene glycol is approved for use in food processing by the FDA, which says that it “can be ingested over long periods of time and in substantial quantities (up to 5 percent of the total food intake) without causing frank toxic effects.” Europe accepts a lower level of the chemical, and certain countries balked at bottles containing more than one gram per kilogram by volume.

Nevertheless, the spicy whiskey—whose flavor has been compared to Big Red chewing gum—is unlikely to take a tumble in the U.S. based on this news. In a few short years, it has become a mainstay in the stable of shots, offering the kick of a liquor much stronger than it is (33%), with no unpleasant aftertaste. Between 2011 and 2013, Bloomberg reports, its sales at U.S. gas stations, convenience stores and supermarkets rose from $1.9 million to $61 million. Momentum like that will need more than a little antifreeze scandal to slow it down.

Big, bold flavor is not a trend that’s going away anytime soon—according to Ian Reusch, general manager at the popular D.C. beer bar ChurchKey, we’ve seen the same level of hype around similar products like Goldschlager and Jägermeister. He thinks a scary ingredient linked to antifreeze might be enough to burst the cinnamon-flavored bubble.

Yael Vengroff, Fireball aficionado and bar manager at Harvard & Stone in Los Angeles, begs to differ. She says the kind of folks who appreciate Fireball may not be the same kind of people who are easily spooked by scandal. “I feel that Fireball won’t suffer from the current recall,” she says, “because I don’t feel like its market and drinkers are in the business of playing it safe, if you will.”

For those who do fear for their innards but still crave the fiery liquor, bartenders around the country offer artisanal versions whose ingredients are less likely to offend. The drink has become a kind of ironic favorite among the kind of mixologists who would bristle at the term “mixologist,” folks who still appreciate that the experience of going to a bar should be about having a good time, not a white-glove affair.

At ChurchKey, Reusch and his staff recently began offering their own “Grandpapa Reusch Ol’ Time Fireball Style Whiskey,” made with cinnamon sticks and chili oil. The Penrose in New York City offers the “Red Hot Shot,” bourbon infused with cinnamon and jalapeño. And Vengroff makes her own barrel-aged version with Ferrand cognac at Harvard & Stone called “Firebarrel.”

Still, Vengroff says, bars that do make their own version should not get too haughty about it. Her own appreciation of the spirit “started off as a f–k you to that really precious speakeasy experience.” When those same bars make their own versions but frown on the real brand, that is not in the Fireball spirit, she says. “For so long, it was like, ‘We’re not gonna give the people what they want. We’re not gonna carry vodka or cranberry juice.’” At the end of the day, bars are still supposed to be about hospitality, and if people want to coat their esophagus in cinnamon whiskey, then bottom’s up.

If you’re still too nervous about putting propylene glycol in your body, there are plenty of easy at-home recipes for Fireball knockoffs. Try infusing a bottle of cheap whiskey with a handful of cinnamon sticks and two shots of simple syrup for a few days, adding a few dried red chili peppers then steeping for a few days more before straining. Alternatively, just add cinnamon and jalapeno syrups to your whiskey of choice. Whatever you do, take a hint from the guests at this wedding and be sure to share the drink far and wide—you’ll be everyone’s favorite party guest.

Toast your next vacation with craft cocktails or a tasting flight at one of these top whiskey bars

Mark Twain once observed, “Too much of anything is bad, but too much good whiskey is barely enough”—a philosophy Americans are increasingly taking to heart. In 2013, sales of the heavenly brown liquid outpaced all other spirits, and specialty bars are popping up at an overwhelming rate.

“Five years ago, you could count the good whiskey bars on two hands,” says Lew Bryson, managing editor of Whisky Advocate. “Now it’s impossible to keep up.”

So what makes a whiskey bar stand out from the crowd? A solid selection (at least 50 bottles) is imperative, according to Bryson, as is staff knowledge and enthusiasm. “I want servers who actually drink the stuff,” he says. It’s also promising if a bar hosts a whiskey tasting club, as does L.A.’s Seven Grand.

Some whiskey fans seek out bars stocking an encyclopedic variety, from American small-batch rarities to Japanese single malts. At Seattle’s whiskey emporium Canon, you’re spoiled for choice between a menu that runs more than 100 pages, a selection of tasting flights, and craft cocktails like the Skull and Blackberries (Canon select double rye, dark rum, Rossbacher, blackberry, blueberry smoke).

For others, bourbon is king. And the seat of that kingdom is Kentucky, where the Bluegrass Saloon serves bourbon from nine regional distilleries, including every variety imaginable from companies like Bulleit and Wild Roses.

Bourbon, rye, Scotch—all these types of whiskey are distilled from fermented grain. Yet the flavor can be infinitely affected by variables like type of grain (bourbon legally has to be 51 percent corn, for instance) and the barrel in which it’s aged.

To get the most out of each whiskey’s flavor, Moiz Ali—cofounder of Caskers, a crafts spirits club with hundreds of thousands of members—recommends tasting it neat first. “For high-proof whiskey, I might add a few drops of water or a cube of ice,” he adds. “This helps open up the whiskey’s aromas and flavors, which can be masked behind the high alcohol content.”

As a first pour, we’ve rounded up 16 notable whiskey bars across the nation. While fans will have their own favorites, we can all get behind the meaning of the word whiskey: “water of life” in Gaelic.

Jack Rose Dining Saloon, Washington, D.C.

Washington, D.C., is our nation’s capital, and a visit to Jack Rose may convince you it’s also the center of the whiskey universe. The Adams Morgan saloon serves whiskey on tap and stocks an incredible 1,800 bottles of the golden stuff. Consider a spirit like the 15-year-old Jefferson’s Reserve from the Rare Bottlings collection. You can savor it in the cozy, wood-paneled whiskey cellar, on the open-air terrace, or in the dining saloon itself, where cigars are also on the menu.

The 404 Kitchen, Nashville

Nashville has recently attracted national attention for its food and drink scene. Credit goes to innovators like the 404 Kitchen, located within a 40-foot former shipping container adjacent to the 404 Hotel. Here, whiskey aficionados will find more than 150 varieties, including super-rare spirits from Ireland to Utah—and a sizable collection of Japanese “juice.” Hungry? You’ve come to the right place: 404 is a James Beard Award semifinalist, known for locally sourced Italian-style dishes like delicata squash soup and cornmeal-crusted fluke.

Bluegrass Tavern, Lexington, KY

Since 2009, 2.5 million tourists have traveled the Kentucky Bourbon Trail to tour its nine historic distilleries, including Bulleit and Woodford Reserve. So a Lexington bar better be legit: patrons are guaranteed to know their stuff and expect to be impressed. Bluegrass Tavern comes through with 230 kinds of bourbon, including scarce vintages like Four Roses Limited Single Barrel.

Canon, Seattle

Seattle may be famous for its coffee, but not to the detriment of other vices. Canon, the rainy city’s very own whiskey library, offers the largest selection of American whiskey in the Western Hemisphere. Stacks upon stacks of bottles are piled high to the pressed-tin ceiling, and Canon’s booze book dedicates nine to rare batches alone. Guests can browse old-school bartending books while they wait for a craft cocktail and helping of Angostura-bourbon nuts from the ever-changing menu.

Flatiron Room, New York City

Manhattan’s premiere whiskey destinationcharms patrons with nearly 500 varieties—some accessible only by ladder—as well as highly informed whiskey guides, live jazz music, a swanky setting (plush banquettes, cabaret-style tables, chandeliers), and A-list people-watching. You can even get schooled during one-day classes in its private upstairs room. Just be sure to make your reservation ahead of time. As Flatiron’s website states: “We love our guests. So much so that we are willing to turn some away so the ones inside can best enjoy their experience.”

Read the full list HERE.

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Iowa's Templeton Rye Distillery has ramped things upin the bourbon-flavored bacon arena by trying to raise pigs that actually taste like whiskey already, feeding a porcine fleet with a special diet of distillery grains

The only thing that makes the distinct flavors of whiskey and pork better is combining them. That’s why we have bacon-infused bourbon, Jack Daniel’s-glazed pork chops, and so on.

But the good people at Iowa’s Templeton Rye Distillery decided to take this very, very literally by attempting to breed pigs that already taste like whiskey. Yes. Really. Whiskey-flavored pigs.

They bought 25 purebred Duroc pigs, known for their high-quality meat, with the sole intention of giving them Templeton’s signature flavor. No, this does not mean they’ve been feeding the pigs whiskey. Instead, the pigs on are on a special diet that incorporates the dry distillery grain from the whiskey-making process into the feed, Iowa’s WQAD reports. (The distillery has a detailed breakdown of the pigs’ diet and feeding schedule here.)

The whiskey-pigs will be ready for slaughter in June, available to restaurants or to boozy-bacon loving individuals. We can only assume Ron Swanson is somehow involved in all this.

Buffalo Trace, a 228-year-old distillery in Kentucky, has issued a statement that bourbon shortages show no signs of letting up anytime soon. But before long, it will be consumers who pay the price as demand continues to outpace supply

In what will come as no surprise to whiskey enthusiasts, Buffalo Trace issued a statement on Thursday declaring that bourbon shortages show no signs of abating for the foreseeable future. The spirit’s unprecedented popularity has created a growing demand that the current supply is utterly incapable of matching. For the time being, Buffalo Trace — a 228-year-old distillery in Frankfort, K.Y. — will continue to supply all markets monthly allocations of Buffalo Trace, Eagle Rare and Blanton’s each moth, as well as continue the annual release of its super-premium whiskeys, including Pappy Van Winkle, every fall.

Though the impact of the shortage may not immediately be felt by the average consumer, trouble is on the horizon. Specific conditions much be met in order for a whiskey to be classified as bourbon, most notably that the spirit must be aged in new, charred oak barrels. According to The Spirits Business, the industry has been experiencing a shortfall in necessary lumber for the last six months. Add to that a growing interest amongst drinkers — both in the U.S. and around the world — in aged bourbon, and a shortage is the only logical outcome.

While there is little danger of bourbon disappearing from store shelves entirely, a shortage could either inspire distillers to age their bourbon for a shorter period of time (thereby losing less of the product to evaporation) or, more likely, raise prices on the bourbon they already produce. Either scenario would prove costly for distillers and consumers alike.