WHISKEY CULTURE
Jan/Feb 2021 Issue 05 LAWS WHISKEY HOUSE STRAIGHT OUTTA COLORADO PLUS: CHECK OUT LUX ROW DISTILLERY OUR TOP SIX WHISKIES EVERYONE SHOULD HAVE ON HAND SEE WHAT WE THOUGHT OF ALBERTA PREMIUM RYE WHISKEY LEARN ABOUT THE WHISKEY REBELLION WHISKEY CULTURE, LLC
TABLE OF CONTENTS 01 A note from the editor
07 The six whiskies everyone should have on hand
14 Will's Cocktail Corner: Vieux Carré
02 Distillery Spotlight: Check out Law's Whiskey House
10 Places To Visit: Lux Row Distillery
15 What was the whiskey rebellion?
05 Alberta Premium Cask Strength Rye Whiskey
13 Over & Under: Laws Four Grain Bourbon & J.T.S. Brown
17 Thank You To Our Readers & Our Sponsors
Editor's Note From new partners to a new book, you all have been taking the blog to new and humbling heights.
Welcome to the fifth edition of the Whiskey Culture Magazine The new year has taken time to settle in, and we're looking forward to our biggest year yet! We have some awesome things in the works! We'll be launching our very first limited-release whiskey, hosting a charity event in October, and have a book coming out by Q2 of this year! It's because of you all that this is possible. Your support has been humbling to say the least. We've got a budding whiskey community on Facebook growing (click here to join) and we're just shy of growing to 30,000 followers. This has been all because of you and your love for all things whiskey. If we didn't have people reading, there wouldn't be much point in us continuing to write. Cheers,
Greg Sinadinos
Whiskey Culture is a labor of love. Greg started his whiskey journey in Tallahassee, Florida where he tried his first allocated bottle of bourbon on one of his friends' 21st birthday. A multi-month bottle hunt followed, and when he finally found the bottle, his passion for tracking down and trying unique and rare whiskies was born. Today, he lives in Tampa, FL and travels to Kentucky frequently to write about his experiences exploring the culture that surrounds whiskey.
President of Whiskey Culture
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www.WhiskeyCulture.com
LAWS WHISKEY HOUSE
DENVER, COLORADO
Laws Whiskey House wears its whiskey ideologies on its sleeve. Just by visiting their website, you'll get an idea of what's important to them. "Whiskey above all." "Craft over commodity." "Quality over quantity." These are lovely "buzz-phrases." But, does Laws Whiskey House stand behind these? After speaking with their owners and the men behind the bottles, I can wholeheartedly say "yes." They take pride in their operation. Focusing on producing quality whiskey and making sure each bottle meets their standards and the increasingly critical standards of whiskey enthusiasts around the world. What does it mean to obsess over every step of the whiskey-making process? Let's take a look.
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Like all whiskey, it starts with the grain. Laws Whiskey House proudly sources their grains from two Colorado farms. The Cody Family is in their fifth generation of farming. You could say it's in their blood at this point. The second is Whiskey Sisters Supply, which produces the corn used in Law's whiskies. They use all four American mother grains in their distilling. San Luis Valley Rye, Centennial Wheat, Henry Road Malt, and corn meld together in various proportions to produce a variety of quality whiskies.
Again, Laws constantly adopts the ideology that there is no shortcut to making high-quality whiskey. They bided their time, waiting three years after their first distillation run to release a single bottle to market. They wanted to wait until the time was right rather than release something that wasn't ready. They never sourced their whiskey, preferring to do it themselves from the start. And, from the first day, they hunted out the best heirloom grains they could find rather than looking for cheaper grains to reduce overhead. It's all about quality over quantity at Laws.
Laws whiskey doesn't have a master distiller. Rather, they adopt the mentality that it takes a village and a democracy of ideas and critiques to fine-tune their whiskies. They believe that there's a "master" anything, it's the terrior that governs the whiskey-making process. The high-altitude stressing the grains to make them bolder and more flavorful, the mineral composition of the soil, the barometric swings that occur at over 5,000-feet while the whiskey ages, open-air fermentation, and the use of Eldorado Springs mineral water. Every step of the way Laws works with the environment rather than trying to control it.
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Laws Whiskey House takes pride in everything that they do, and rightfully so. When you give that much attention to each and every step of the process, you can't help but feel a deep attachment to the whiskey that ends up in the bottle. "Whisky above all else" is something that we kept hearing while speaking with their team and familiarizing ourselves with their process and branding. That's how Laws looks at what they put on market. They firmly believe that, above all else, the whiskey that their fans drink is the culmination and a representation of all the care and passion they pour into their craft. Laws set a high bar for craft distilleries. Especially for other Colorado whiskies. They produced Colorado's first Bottled-In-Bond bourbon and rye in the state's history, and their quality and taste are as deep and rich as their commitment to the craft.
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Above Laws Whiskey bottling line filling new bottles full of four grain whiskey. Below The Laws Whiskey family each plays an integral and unique part in their production process.
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Alberta Premium WORLD WHISKEY OF THE YEAR We were hanging out at our usual spot, Davidoff of Geneva in Tampa, FL. Tommy is the whiskey guru there, and he brought out a bottle of Alberta Premium for us to try. What is it? Alberta Premium is a 100% rye whiskey distilled in Calgary, Alberta, laying just west of the Canadian meridian. Normally, Canadian whiskies can be identified by their lighter color and their more subtle and delicate flavor. However, this release is bold, full of caramel spice, and has a deep and rich flavor that is sure to delight. This pour was something that I wasn't quite expecting, but it was something I was sure glad I ended up trying.
Alberta Premium Whiskey 100% Prairie Rye Mash Bill Rocky Mountain Spring Water Distilled in Calgary, Alberta Aged for 5+ years Made by Beam Suntory Alberta Premium is made by Beam Suntory. While you may be familiar with the two brands that comprise the name, Jim Beam and Santory, they also have a portfolio of many other prominent whiskey brands. Makers Mark, Bakers, Basil Hayden's, Booker's, and Knob Creek are just a few of the company's whiskey-centered brands. This expression is a welcome addition to the lineup, adding even more variety to its global lineup.
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THE SIX WHISKIES EVERYONE SHOULD HAVE ON HAND It seems like every year there are dozens of articles going over the "best whiskies" in the world. We even came out with a "best whiskies we tried this year" article in our last issue. These ratings are a great insight into what whiskey critics are drinking, and what we've found to be incredible pours out of the hundreds of different whiskies we try every year. But, with the "critic" or "influencer" territory often comes a skewed perspective from us, and also makes many of our articles inaccessible to readers around the world. Many of our "best whiskey" selections are either impossible to find or can cost upwards of thousands of dollars. Either way, they aren't things someone would normally find at their mom-andpop liquor store. So, we thought that we'd focus on whiskies that are widely accessible. These are things that anyone could, and should, get on their liquor shelves if they're entertaining regularly.
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1) Michter's American Unblended Michter's American Unblended can be readily purchased at most liquor stores for around $45. The American Unblended is one of our favorite goto pours. Full of deep notes of caramel, vanilla cream, campfire oak, and black currant, it's a balanced pour that drinks smooth at an affordable price. This whiskey is great for veteran and novice whiskey enthusiasts, making it incredibly accessible for a variety of different drinkers. It's a great way to introduce someone to the world of whiskey.
2) Old Elk Bourbon Old Elk was founded in 2013, making it a relatively new player to the whiskey scene. That being said, they've jumped into the deep end with a splash, offering delicious pours at affordable prices, making it a value buy. The bourbon is a great entry into the bourbon scene for those who might still be searching for a go-do daily-drinker. Don't let the low proof fool you, while it may be an incredibly smooth pour, it's also got a great depth of flavor while not being overly sweet. The spice carries through and balances the pour.
3) Rabbit Hole Dareringer Rabbit Hole was founded in 2006, and has released some stellar pours in the 15 or so years they've been producing whiskey. However, their Dareringer pour is simply incredible. It's a straight bourbon whiskey finished in PX Sherry Casks, giving the pour the classic bourbon profile with an additional sharp and fruity note that adds extra dimension and complexity to the pour. It can be found at many larger liquor stores and is a great entry into the world of finished whiskies.
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4) WhistlePig 10 Year WhistlePig has made a name for itself as one of the go-to rye daily-pours for many fans of their signature earthy rye profile. WhistlePig rye whiskies are more on the mellowside, making them both flavorful and more easily accessible for people who might be turned off by the spicy flavors and heat that accompany many rye expressions. Luckily, WhistlePig is readily available. The ten-year expression is tasty, mellow, and won't break the bank for many whiskey drinkers. They also have an extensive lineup below and above that price point if you want to go exploring.
5) Johnnie Walker Double Black Johnnie Walker is a time-tested scotch. While it is definitely an "entry-level" scotch, most people have had it or are at least familiar with it. This makes it a great option to have on-hand for a steak night. The double black expression is a bit more intense than their traditional black label. It's got more smoke and peat to the palate, but not so much so as to make it unenjoyable to people unfamiliar with the distinct flavors of scotch. If you want something a little less intense, you can always opt to purchase their regular black label to tone down some of the more bold scotchy notes.
6) Old Scout Bourbon Old Scout is a line from Smooth Ambler Distillery. It's a sourced whiskey, meaning that they commission another distillery to produce their recipe. That's nothing to look down on, as it's a very common practice now, and some of those distilleries produce some incredible juice. If you're looking for one, make sure it says "distilled in Indiana" on the back to make sure you're getting the MGP juice, which is the most popular one. Old Scout is a quality pour that typically drinks much below its proof, and is a crowd-pleaser when it comes to the nose and tasting notes.
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PLACES TO VISIT
LUX ROW DISTILLERY Bardstown, KY Traveling to Kentucky is my zen space. It's where I feel at my most... well... me.
They were kind enough to have us to their distillery to have a poke around.
There's nothing quite like parking at a distillery, opening the door, and smelling that sweet grain scent that saturates the air from mashes slowly cooking like a great vat of bubbling oatmeal.
They selected Bardstown, KY for their location for... well... obvious reasons.
In 2015, Luxaco expanded its operations to a new distillery so they could continue meeting their growing demand.
They really wanted to capitalize on the prospect of heritage and tradition while fusing that feel with the innovation of modern technology.
They house brands such as Blood Oath, Ezra Brooks, Rebel, and David Nicholson. Many of these are well-known within the whiskey community and widely available at your local liquor store. Their distillery is new, shiny, and full of people incredibly passionate about whiskey.
You know, Bardstown begin the bourbon capital of the world and all that.
It truly is a striking aesthetic. A sleek and modern distillery with unmistakable roots in rustic ruggedness. The facility sprawls over 18,000 feet, making it more of a campus alongside other prominent distilleries peppering the Kentucky countryside.
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The inside of the cooking room is all business. Everything is placed for production, including the tour path. But, with them producing over 3-million gallons of whiskey per-year, and them striving to reach 50,000 barrels annually, they have to mean business. The great thing is that their brands spread across a large range of different tastes and prices, meaning that you can tour the distillery and very likely find something that's right up your alley. They also don't just give you the cheap stuff, your tasting will give you a good idea of the range of their production.
Their mash tanks are constantly in motion, producing over six whiskey brands and over twenty different individual lines. You can always hear a thrumming in the background of some machine going, making the distillery feel alive. The people there were spirited and passionate. They were happy to speak with tourists about their process and what they love about working at Lux Row before diligently returning to their tasks. If you want a good look at a functional distillery, this is very close to an unscripted and realistic look of a distillery operation without all the tour placement. Many other distilleries along the trail have areas that aren't actually producing or reduce operations during tour hours.
Lux Row's column still is as massive as it is impressive. Just don't touch it, it's hot with alcohol vapors being purified and condensed before it hits the barrels. The still is custom made for the distillery and towers at an impressive 43-feet. The column still, developed by Aeneas Coffey in Ireland, is made to produce a higher volume of spirits more consistently.
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Everything at Lux Row is clean and shiny. While that is a stark contrast to the decade-old and worn parts to some of the most historic distilleries, there is something about the innovation that still strikes home. While whiskey is historic for sure, it's still very much a living history. Meaning that these new distilleries will one day display the same level of wear and use. It reminds you that while whiskey has had a long history, it still has so much more to go and that these distilleries on the forefront of innovation that are expanding their footprint are carrying on the spirit of the frontier in their own respective way.
Their campus is made for walking, and that's just what you'll do. All joking aside, they do have six filled-to-the-brim state-ofthe-art warehouses that are just an absolute delight to walk through. Their open architecture was definitely designed to be equal parts functional and visually-pleasing. Their brand is prominently placed on every barrel facing in towards onlookers. It's a far cry from the deep, labyrinthian halls of older rickhouses. Here, everything is on display, well-lit, new, and placed perfectly for jaw-dropping photo ops.
Overall, our time at Lux Row was great. They have a wonderfully open architecture to their distillery that makes it a joy to walk through. The staff is knowledgeable, kind, and passionate, making the tour a great experience where you feel valued rather than a hindrance to production. Overall, we'd recommend making a stop in here on your next Kentucky run. It's a great, rounded experience. 12
With us covering Laws Whiskey in this issue, we felt it was the right call for our over-and-under $50 article. Four grain whiskies have become popular as of late, and Laws Whiskey House does a lot to carry on the four grain hype. Their four grain straight bourbon is complex and delicious. It's full of deep-roasted notes of rye and baking spice balanced by more subtle notes of tobacco and smoked black currant tea. It's a smooth drink at 95 proof, allowing some of the more subtle flavors to open up. At around $55 a bottle, it's affordable and tasty.
OVER
UNDER Review
$50 Every now and again you'll find a bottle that is insanely affordable but also ridiculously delicious. And, J.T.S. Brown is one of those pours. It set us back an incredibly pricy $16 at Justin's House of Bourbon during one of our Kentucky adventures. At that price, it's an absolute steal. While you can definitely tell that it's a younger bourbon, having that distinct "young corn" flavor at the end of the palate, the flavor is still undeniably good. The pour is sweet and toasty with notes of caramel cream, cinnamon, tobacco, and dried orange peel. 13
WILL'S COCKTAIL CORNER:
VIEUX CARRÉ Recipe & Photo By: Will Taylor (Nashville, TN)
Will first experienced this cocktail when it was made for him by bartender Ross Duvall at Stir in Chattanooga, Tennessee. In his opinion, Ross still makes the best version of the cocktail, but that hasn't stopped him from doing his usual thing where he tries to tweak recipes to his liking. The Vieux Carré is a 1930s cocktail of French origin. Its origin in the US can be tracked back to New Orleans, which was established by French settlers. It's known for its sweetness, and Will likes to lean into it with a heavier use of Benedictine to add more sweet-complexity.
Ingredients: 3/4 oz Rye Whiskey 3/4 oz Cognac 3/4 oz Sweet Vermouth 1/4 oz Benedictine 3 dashes Peychaud's Bitters 1 Luxardo Cherry 1. Combine all ingredients into a tall mixing glass with ice. 2. Stir for about 20 seconds. 3. Strain into an old fashioned glass (either straight or over a large cube or sphere). 4. Add a Luxardo Cherry 5. Enjoy!
Many classic cocktails can be traced to New Orleans, as many French brought a love for classic French cocktails with them.
"The sweetness of this cocktail is both delicious and complex, making it one you should have in your arsenal when entertaining." - Will Taylor
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WHISKEY KNOWLEDGE
Whiskey has had a long and turbulent history between governments and distillers. Nearly every country has tried to enact some sort of tax on distillers and whiskey production, and each of those countries had distillers fight back with passion and fury.
THE WHISKEY REBELLION
America is no different. When the British cut-off the supply of rum to the Continental Army, George Washington encouraged whiskey distillers to set up across the western frontier to help produce much-needed spirits. Whiskey was used as a pain killer, ration, antiseptic, and much more. However, when the war ended the new American government was left with a massive amount of debt.
By: Greg Sinadinos
Washington's constituents turned towards whiskey distillers as a ready source of tax revenue to help pay off the wartime debt, and distillers were not too thrilled at just having fought an oppressive government and now having their new government turn around and tax them immediately after asking them for help. NOMADIC
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Years of Conflict
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The tax was initially ignored by distillers who simply refused to pay. When the government began sending people to forcefully collect taxes and dismantle illicit stills, it led to some rather intense exchanges. Distillers would chase off taxmen in mobs, and, in a few cases, tar and feather them or tie them to trees and leave them. One particularly intense standoff saw one taxman fire warning shots on a farm. A mob collected outside the home of an official who had been accompanying the taxman. The farmer, who had been leading the mob, was shot by someone in the home as he approached, leading to a retreat. The next day a few troops were sent to reinforce the official and, after a tense standoff with the mob that had not more than tripled in size, the official's home was overrun. Another saw a large mob of people outside Pittsburg who planned to burn the city to the ground. The city government exiled three officials with who the mob had grievances and gave the mob booze and food to ease tensions.
Washington led federal troops against the Whiskey Rebels. This was the first and last time that a sitting US president led soldiers into battle. The Conclusion Though the Whiskey Rebels had a massive wave of support and a sizable following, they didn't stand much of a chance against the organized and well-supplied federal armies. Washington made a show of force by stationing federal soldiers nearby while sending dignitaries to the heart of the rebel stronghold and gave them an ultimatum. He essentially said "surrender and I'll give you all a break. Or don't and I'll have to call in the big guns." This left little choice other than surrender. While pockets of resistance still held out, most gave-in to the demands. Most were pardoned or served minimal sentences.
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A VERY SPECIAL THANKS TO OUR SPONSORS: Whiskey Willy's Tampa, FL
Dark Door Spirits Tampa, FL
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Laws Whiskey House Denver, Colorado
IT'S ALL BECAUSE OF YOU Without your readership and our sponsor's assistance, we wouldn't be able to do what we do. Please follow us on Facebook and Instagram for even more whiskey, and sign up on our website at WhiskeyCulture.com to join our weekly newsletter.
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