I rarely get excited at the prospect of winter… the shorter days and colder temperatures just seem like an annual inconvenience. Except… winter means whiskey season is upon us! That’s right, the changing seasons make that sweet brown nectar a necessity. Whether it’s the fire burning from a peaty Scotch or the lingering finish of toasted American Oak on a aged Bourbon, dark skies and frosty windows call for a variety of whiskies. It’s a good thing there are so many options to taste on November 22 at this year’s Whiskey in the Winter:
Eagle Rare 10 – The Eagle Rare 17 is one of the hardest Bourbons to track down and its after-market value of $400+ puts it out of reach for most of us. Thank goodness the 10-Year option is both widely available and delicious. Coffee and honey notes and that necessary oaky finish make this the ideal sipping bourbon that won’t break the bank.
Four Roses Single Barrel – The most consistent performer in the Four Roses lineup, this straight Bourbon is clearly redolent of the corn from which it was made. Bright and fruity, it’s a lighter style that works well on its own or in specialty cocktails.
Woodford Reserve Double Oaked – How do you add additional layers onto the already awesome Woodford Reserve? Take already aged Bourbon and age it again in fresh, highly toasted oak. Rich and loaded with caramel and vanilla, this is a hearty Bourbon from a classic distillery.
Still630 Rallypoint Rye Whiskey – The Rye renaissance has reached our shore (river shore, that is) as local distillery Still630 will be pouring their Rallypoint Rye. A perfect base for the classic Rye drinks of yesteryear, it’s spicy and aromatic, as every great rye should be.
Angel’s Envy Rye – A relatively new entrant into the American whiskey scene, Angel’s Envy likes to take traditional methods and give them a tweak. Take their Rye. It’s finished in used Rum barrels, a process that adds sweetness and fruity notes to their spicy rye base. A new take on an old standard.
Hibiki 12 Year – The depth of this amazing Japanese whiskey never gets Lost in Translation (sorry). Smokey and rich, it’s lighter than many Scotches but is loaded with peaty notes. At 12 years, it’s soft enough to really appreciate.
Highland Park Dark Origins – After 200+ years, it would seem that the folks at Highland Park know how to make a mean Scotch. The Dark Origins is the result of their most aggressively managed oak program. Appropriately dark in color, it’s smokey and fruity, with clear cherry notes on the finish.
Oban 14 – Tasting of the ocean, this legendary Scotch should be a staple in everyone’s home bar (really, truly). Tart, peaty and peppy, it’s the classic aromatics that one looks for in Scotch. Always a treat.
Connemara Cask – Something about the sweetness of Irish whiskies makes the cask-strength version more appealing. The higher alcohol works with the light peat to create a sip that is perfectly balanced. Irish whiskey remains an undervalued category.
Lagavulin 16 – Cheaper than a plane ticket to Scotland, this classic Scotch can be appreciated from across the room. The aromatics are unmatched, with peat and campfire leaping out of the glass. The epitome of intense Islay Scotch, and the opposite of meek.
Hyatt Regency St. Louis at the Arch
315 Chestnut
Saturday, November 22, 6:00 - 9:30 p.m.
Tickets ($35, $95, $125, $200) available here
