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Issue 126 - A Cocktail Revolution

Whisky Magazine Issue 126
March 2015


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A Cocktail Revolution

The rise of new age methods of ageing

For the past few years, new controversial methods have emerged to age and finish American whiskey. Speed ageing, new smoking methods or the use of different woods are some of the many new ways employed today. These new techniques have allowed distillers and blenders to create unique flavour profiles; new dimensions that have broken the boundaries of traditionalism.

Thanks to Hudsons' small barrels and sonic boom ageing methods, Wasmunds 12 months rye spirit with malted barley aged with applewood and sherrywood staves; through to Chip Tate's secret method of smoking oak to recreate a peaty whisky in his Brimstone, we explore the beauty of new techniques which bring us products that ooze originality and are a pleasure to work with in cocktails.

Hudson Manhattan is the first rye whiskey created on the east coast since Prohibition.

I am a long time believer that less is more and that showcasing the spirit is always a priority. To make the New York Fizz, I add bergamot cordial, which imparts soft, sharp, floral notes to the charred oak tones of the dram. I then crown our tipple with Campari, offering a subtle bitter balance to the spice, zing and character present in the rye. All that is needed to finish the drink is a touch of soda water and a mint sprig to liven up the senses.

Moving on, Copper Fox Rye's young and well balanced liquid has been a fascination since its release. The nutty, sweet and delicate tones of the dram imparted by the applewood and sherrywood staves r...

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