Whisky Magazine Issue 71
This article is 6 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2015. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
Think American whiskey and you think Kentucky. But across the United States there are other options – including the biggest of them all
At the risk of appalling racial stereo-typing it's always been of some amusement how Americans blow either hot or very, very cold;how they veer from one extreme to the other, barely pausing for the middle ground.
It's what makes America so utterly irresistible.
And it's a particularly true trait when it comes to food and drink.
The standard traditional American fayre? Burgers, hot dogs, bland American mustard and Americanised pizzas.What do they all have in common? They tend to be taste neutral, inoffensive and forgettable.
And yet where do you find the hottest chilli sauces on the planet, with names such as ‘Too Flippin' Hot', and ‘Tongue Buster' ? Right.
Same with drink.
In recent times we've tended to think of American beer as little more than alcoholic water.And even when reasonably decent beers such as Anchor and Sam Adams came along what did our American friends do? Froze the flavour out of them, that's what.
Then a few years ago the idea of flavoured beers took hold.Did they go for just a modest degree of favour? Nope.They have out fruited Belgium, out hopped India Pale Ale, out flavoured most European beer and even invented a new category of extreme beer.
Only in America.
To be fair on them, though, bourbon has never compromised on taste and flavour. In fact it's what defines great bourbon.There are few other drinks styles that go even close to matching the pure explosiveness of a drink such as George T Stagg, the Harley Davidson of the drinks world with ...