In this addition of WhiskyWednesday, Shlomo answers an oft-asked question: should you add water to whisky before tasting it?
The bottom line: it's at your discretion. However, Shlomo calls upon the knowledge of John Hansell, his mentor and the publisher of WhiskyAdvocate, who recommends first trying it neat.
How do you like to taste whisky? And what other whisky questions do you have? Let us know in the comments section!
Today, we bring you a special treat! Tomintoul's 16 Year Aged Single Malt all the way from Speyside. This whisky is aged in American oak. Unlike French or Spanish oak, American oak will lend the juice a lighter, golden color.
Shlomo dubs the whisky's malty flavor "The Honey Smack Syndrome." Think of it like drinking cereal.
As much as we love Wine Wednesday, sometimes we need a little whisky to shake things up. New to the game? Shlomo can show you the ropes.
This week on WhiskyWednesday, Shlomo samples two wildly different, yet simultaneously delicious bourbons. 601 Bourbon from Adirondack Distilling Company, and Traverse City Bourbon from Traverse City Whiskey Company are both small batch bourbons made from craft distilleries. The difference?
While the 601 is spicier and younger, the Traverse City bourbon is softer and sweeter, with a honey flavor.
Have you tried either? Something similar? Let us know your thoughts in the comments.
