We occasionally run across bottles of whiskey that we no longer want to drink but can’t bring ourselves to dump—the ones you always meant to give to a friend, perhaps. A good solution for disposing of those excess spirits: host a party and make your own blend.
Blended scotches and whiskeys exemplify the concept of the whole being greater than the sum of its parts. In the 19th century, Johnnie Walker and other blenders added single-malt scotch to single-grain whisky, balancing flavor against production costs. Consider following in their footsteps by learning firsthand how component spirits interact.
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
Start small and blend by type: Mix bourbons with other bourbons or ryes. Try single-malts with grains and blends from Scotland. A small amount of a smoky scotch, such as Bunnahabhain, is merely another flavor component. It could also yield a smoky Manhattan or Old-Fashioned.
Single-cask sherried Laphroaigs command high prices. Instead, try mixing with Aberlour A’bunadh, a sherried Speyside single-malt. If a bourbon is too sweet or too low-proof, mix it with a drier or higher-proof bourbon.
It’s also fun to experiment by mixing whiskeys in nontraditional cocktails or, for the less adventurous, with ginger ale. Better yet, pick up a few less familiar varieties at this month’s Whiskey in the Winter—and throw a party next year.
