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Readers who attended last year’s Whiskey in the Winter event will understand what I’m saying when I describe this unique St. Louis tasting event as massive, daunting, educational, convivial, and most importantly, fun. It’s easy to find yourself lost among the rows of tasting tables, stretching the length of a ballroom and spilling out into the hotel’s common areas, necessitating a bit of preplanning to make it from one end to the other in a responsible manner, and make the most of the evening in the process.
A few pro tips for the uninitiated:
· If you’ve paid up for VIP access, plan on staking out a position near the area where rare and limited pours are being made. Given the nature of some of these liquors, they will undoubtedly go fast again this year.
· Have a plan (I’ll help out with that in a moment), but maintain an open mind. The market for products in this segment is quickly diversifying and new offerings appear on store shelves almost weekly. From base grains used in the mashing process, infusions and the reintroduction of moonshine, there is not only something for everyone, there is always something to be discovered.
· Eat early and often. Spirits and food can make for great friends; don’t be afraid to mingle with cheeses from Marcoot Jersey and Milton Creameries, charcuterie from Salume Beddu and hearty buffet style offerings from the Hyatt Regency’s kitchen.
This year, with 260 whiskeys and counting, it helps to have a list of offerings to start from. This year I’ll revisit a few from my 2012 Whiskey in the Winter “Ten Not To Miss” list, and round it out with some new favorites for this year’s event.
Favorites from last year’s list:
· Balvenie 15 year Single Barrel – This is the pour that opened my eyes to just how wonderful scotch can be, and it remains my hands down favorite to this day.
· Yamazaki 12 year – Apparently this may be the only thing SLM contributor Jeff Stettner and I have ever agreed upon, but on what a common ground this is. Suntory Yamazaki Distillery continues to be the hidden gem of the whiskey world.
· Oban 14 year – Uncompromising Scotch whiskey. Smoke and peat dominate. Welcomes a splash, but please do try it neat first. Highly drinkable.
Can’t miss options that also fit into an everyday budget:
· Noah’s Mill – Brown sugar, lots of oak, and at 114 proof, it packs a hot, boozy punch.
· Rowan’s Creek – Fruity, floral and vanilla notes stand out, while a welcome spice has me thinking about apple pies pulled warm from the oven.
· Rock Hill Farms Single Barrel – This Buffalo Trace bourbon plays well above its price range, and features notes of Midwest corn, charred oak and mint.
· RallyPoint Rye Whiskey – I’d be remiss if I didn’t give this local rye whiskey a nod. Smooth enough for sipping, but versatile enough for cocktails. Look for it here, or on the menu at The Libertine in Clayton.
Try something new and unexpected:
· Willett Pot Still Reserve Single Barrel – This unique bourbon offers up a hint of fall spices and burnt sugar, but taking the lead is the unmistakable flavor of popcorn... hot buttered popcorn.
· Single Cask Nation Arran 12 year Pinot Noir Cask – Finished in pinot casks, this one threads the needle between traditional bourbon notes and spicy, jammy fruit.
· Hudson Whiskey Manhattan Rye – Organic and locally sourced, this Hudson Valley based distillery bottles a collection of premium, small-batch whiskeys like this rye, reminiscent of honey, spice, and caramel.
Tickets to Whiskey in the Winter are available here.
