Issue link: http://digital.copcomm.com/i/735312
october 2016 / the tasting panel / 65 ust as the Southern Hemisphere beckons to birds in the cooler months, the initial chill in the autumnal air causes humans to clamor for whisk(e)y. For most of us, the first shiver of the year shoots up our spines like a pinball, tilting our sensors into an automatic craving for the golden-brown, viscous stuff. But why whiskey, in particular—with or without the e? My first guess would be because whiskey was born in Scotland, or Ireland—we're not really sure which—but in either case, they're both cold and rainy places. Or maybe it's because the caramel-y sweet oak and baking spice notes go so darn well with the heartier foods of the colder months. Whatever the reason, once we submit to this innate craving, the question really becomes, Which whiskey should I choose? The answer for many would be all of the whiskies, but it is the whiskey portfolio of Pernod Ricard that has caught the attention of The Tasting Panel, and not just because it's the size of the Matterhorn and lauded like Apolo Ohno. There's a focused diversity in Pernod Ricard's offerings, and by that I'm referring to their array of Irish, Scotch and Canadian whiskies targeting various tastes and price points. So whether a blend, single malt or even single pot still (SPS) is preferred, we asked a few experts what they're pouring in cooler weather. I know what you might be asking though: What the heck is "single pot still?" (Kudos to those fellow professionals who do know!) It just so happens Pernod Ricard employs the world's only Single Pot Still Brand Ambassador, Jessamine McLellan. It's no surprise what McLellan prefers: "Single pot still [aka pure pot still] whiskies are unique because the raw ingredients used to produce them include a large proportion of unmalted barley in addition to malted barley. By definition, this is what separates a single pot still whiskey from a single malt whis- key or a blended style. More importantly, this addition of unmalted barley contributes to the heavy mouthfeel and rich body of the whiskey. In cooler months, I crave brown spirits, particularly those with weight behind them. The character- istic spiciness that single pot still whiskey achieves through large copper pot still distillation is the perfect match for fall and winter months. I would be remiss to say nothing of the baking spice notes and nuttiness of a whiskey like Redbreast 12 Year pairing well with the nostalgia of the holidays." Redbreast is a great example of an SPS, and McLellan takes us through the Pernod Ricard portfolio, which makes up the bulk of these types of whiskies. "The Midleton Distillery has the ability to create a range of distillates, as well as employ multiple types of casks for maturation, and finishes strong with the intricacies of blending. The Master Distiller, Master of Maturation and Master Blender all genu- inely make single pot still production a fully human process that creates these distinctions. Each family of brands is iden- tified with a few discernable characteristics. Redbreast, for example, is a full-bodied distillate and, compared to others, is primarily distinguished by a larger Sherry cask contribution. Powers is defined much more by the spicy distillate; used American bourbon casks dominate the maturation, leav- ing the finished whiskey with more savory notes of coffee, cocoa and tobacco. As the namesake brand of the distillery, Death and Company's Bar Director Tyson Buhler in New York City.