Issue link: http://digital.copcomm.com/i/61075
NORTH AMERICAN WHISK(E)Y TWICE AS NICE: Woodford Reserve Double Oaked Bourbon With a history that goes back to the early 1800s, Woodford Reserve is the oldest operating distillery in Kentucky. While its triple-distillation is unique, its cooperage has become the inspiration for a series of extraordinary, extremely limited annual editions known as the Master's Collection, in which Master Distiller Chris Morris has transcended bourbon-making tradition by creating such award- winning bottlings as Maple Wood Finish and Four Grain. Now, some of these creations have resulted in Double Oaked—the fi rst regular line extension for Woodford Reserve. "Double Oaked was a spin-off from our Master's Collection," says Laura Petry, Senior Brand Manager for Woodford Reserve. "It was actually inspired by our previous Sonoma-Cutrer Finish and Seasoned Oak bourbons, which used deeply charred barrels. The barrels used for Seasoned Oak, for example, provided a big, bold, richer fl avor and the bourbon was super dark—at least three points higher in color." To create Double Oaked, Woodford Reserve utilizes two custom-crafted barrels. The fi rst is seasoned outdoors for an extraordinarily long nine months and is completely toasted, then charred in the inside. The second barrel is toasted twice as long and then very lightly charred, thus magnifying aromatic fl avors of honey, cream and vanilla. With a cherry-vanilla fi nish, Double Oaked is guaranteed to add even more depth to the classic Woodford Reserve. BROWN-FORMAN If the Garden of Eden had been in North America, Adam and Eve might have been drinking whiskey" Select are not always found in all parts of the country, but wherever you pour, the name of the only distiller who dropped the e from the spelling of whisky in America is like that of an old friend. DIAGEO NORTH AMERICA CANADIAN WHISKIES Fans of Boardwalk Empire may prefer their whisky without the e. Gibson's 12 Year Old At 12 Years of age and 80 proof, separate fermenta- tion of rye, barley and corn result in almonds and apricots dusted with cloves. WILLIAM GRANT & SONS Pendleton Essences of thick plaid, no doubt a subtleness brought on by the Hood River, Oregon location of the supplier, come to mind at the fi rst sip. It's as soothing as a rippling brook. Why add ice? HOOD RIVER DISTILLERS Royal Canadian Small Batch Sazerac Master Blender Drew Mayville has created one of the richest Canadian blends yet with this 80-proof whisky and fl avors of dark, candied fruit. SAZERAC COMPANY Pairing North American Whiskies with Food PEREZ KLEBAHN, BEVERAGE DIRECTOR AT MR. RAIN'S FUN HOUSE IN BALTIMORE, SHARES HIS INSIGHTS. When pairing food and beverages at Mr. Rain's Fun House, the fi rst question I ask is, "What story do we want to tell?" Naturally, pairing food and beverage adds another dimen- sion to the dining experience. Matching wine and food is certainly a common practice; beer and saké have their places as well. Unfortunately, seldom do we take spirits into consideration, particularly whiskey. American whiskey has a rich history that goes hand in hand with the cuisine of the region where it is produced. In wine we always look for representations of terroir, and when pairing with food we seek the same. Think about a mesquite smoked brisket emanating deep woody notes, 72 / the tasting panel / april 2012 alongside a red spice–driven, vinegar-based sauce, inter- laced with slow cooked meat drippings, and what do you go to sip? Hopefully, an American whiskey. What better combi- nation than wood-infused protein and wood-infused spirit? Is the sweetness from your bourbon balancing the spicy sting of the vinegar sauce? How could you consider pairing any other libation? There are fi ne nuances in American whiskey that cannot be replicated by wine. Notes from grains (sweet and fl oral from corn, or dry, earthy spice from rye), the character from wood (baking spices, fruits) and the texture from alcohol content are unique to whiskey—and will make each pairing unique as well.