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Putting Flavour First

Sun, 15 Mar 2026 17:58:00 GMT

How Reece Sims Is Changing The Way We Taste

Reece Sims wears black like a uniform, but her work in the spirits world is anything but monochrome. Named the IWSC’s 2025 Emerging Talent in Spirits Communication, she has built an entire ecosystem around helping people understand why things taste the way they do and why that matters.

A former award-winning bartender and on-premise territory manager, Reece’s path to spirits began in marketing and communications, first in fashion and then in architecture. That creative foundation now fuels her trio of ventures: Flavor Camp®, SIP Spirits Consulting Inc., and the Flavour

Report.

Through Flavor Camp®, she teaches people to taste with confidence and curiosity. Through SIP Spirits Consu-lting, she transforms that engagement into market intelligence, giving brands data they can actually use.

And through The Flavour Report, she collaborates with experts to explore the intersection of flavour, culture, and connection proving that a good drink is as much about people as it is about process.

Her mission is simple: to make the spirits world more inclusive, more connected, and more flavour-driven through a universal tasting language that everyone can speak.

Andrea Fujarczuk: What was the "Aha!" moment that made you realize spirit education needed to be less technical and more playful, inclusive, and multi-sensory?

Reece Sims: My “aha” moment probably came after doing my WSET Level 3 in Wine and Spirits. I found the standardized approach to tasting really helpful as it gave me structure and language, but I also felt like something was missing. It was analytical, but not very alive.

When I was younger, I was a big colour-coder and doodler with my notes. I guess I’ve carried that same approach into spirits education. Layering multiple cues (visual, emotional, and sensory) helps people not only learn but retain the technical information in a more natural, human way. I don’t necessarily think spirits education needs to be less technical, I actually love the technical side.

The challenge is presenting that in ways that meet people wherever they are in their tasting journey, from beginner to expert.

Right now, a lot of tastings and educational content are designed for one type of learner. By expanding the cues we use (visual, verbal, sensory, and of course, taste) we make learning feel more inclusive and less intimidating. That’s really what inspired the Flavor Camp® Tasting System. It’s rooted in research and surveying spirits enthusiasts, and it uses the most associated colour cues for each flavour ‘camp’, association icons, and a shared descriptive language that builds across three tiers: the main Flavor Camps, which group spirits by overarching taste profile,

sub-sections that dive into specific flavor families within each camp, and then detailed descriptors that help people build a shared vocabulary for what they’re experiencing.

AF: How is your approach actively breaking down the traditional, intimidating barriers that often surround spirits and wine culture?

RS: A lot of the intimidation in spirits and wine culture comes from how information is presented. It can feel like there’s a “right” way to taste, talk, or even enjoy a drink. My approach breaks that down by making learning participatory, sensory, and fun. When something feels playful, it’s easier to learn and remember.

Some people can get really pretentious with specificity—you’ll hear two people debating whether a whisky tastes like “the backseat of my father’s 1980s station wagon with wet dogs” or “wool mittens after a snowball fight in February.” Personally, I love that level of specificity; it shows real sensory awareness. But I also recognize that for many people, it can feel intimidating or exclusionary. At Flavor Camp®, we try to bridge that gap. For us, that same note might simply start with “funky.” It’s about giving people a shared language that feels approachable while still leaving room for individuality and creativity.

I’ve designed it so that each spirit category has 8 to 15 top-level cues that give people a simple structure to start with. It’s like a dartboard, the goal isn’t to hit the bullseye right away, it’s just to hit the board. Over time, your palate sharpens naturally, and your aim becomes more precise.

AF: How do you measure success in "changing the way people talk about taste"? What shift in language or behavior do you most often observe in your participants?

RS: Anecdotally, some of our participants have been attending Flavor Camp® Taste Challenges for several years now, and it’s been amazing to watch their confidence and vocabulary evolve. Part of the fun is that each tasting is blind, and people can guess which spirit they think is which. There are no stakes (no scorekeeping or passing workbooks around) but the friendly competition adds focus and intention. It makes learning feel playful and low-pressure, yet deeply engaging.

This past year was the first time I’ve seen participants get all eight spirits correct in a session. The joy on their faces, realizing they can now identify flavour profiles and articulate what they’re tasting, is incredibly rewarding.

Success, for me, looks like that progression from uncertainty to curiosity to confident expression. When someone starts using the shared, non-branded flavour language we’ve developed, describing spirits in terms of their sensory “camps” instead of marketing jargon, that’s when I know the system is working. It’s changing not just how people taste, but how they talk about taste, with more clarity and confidence.

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Starlight Distillery Launches in Canada

Fri, 17 Mar 2023 17:03:11 GMT

Starlight Distillery calls upon a foundation of family history to craft some of the finest American spirits. Seven generations of Hubers have sustainably operated the now 850-acre family-owned estate established in 1843 by German immigrant, Simon Huber—a farmer an d winemaker—and have been producing exceptional agricultural products for over 180 years!

Founded in 2001, Starlight Distillery has quickly become known as one of the best craft distilleries in the nation. Seeing more than 300,000 visitors annually, Starlight Distillery pays tribute to its agricultural roots and focuses on providing a unique experience for all visitors seeking to better understand the grain-to-glass production methods utilized at the distillery. Founded upon an established agricultural farm, visitors of Starlight Distillery are encouraged to tour the grounds that have been cared for by previous generations of Hubers. The 7th generation Hubers carry on the traditions of sustainability and responsible agriculture that has paved the way for future generations.

Prioritizing quality and sustainability, everything from apples to grapes, to non-GMO heirloom corn varieties are grown on the estate, making Starlight Distillery the largest sustainable, award winning, farm to bottle distillery in Indiana. Starlight curates craft spirits that highlight the family’s focus on sustainable local agriculture. Here at Starlight Distillery, we pay homage to all generations that have come before us through the production and blending of sustainable, craft, farm-to-bottle spirits.

“At Starlight, we are committed to crafting the best terroir driven spirits possible from local and estate grown sustainable grains.” –Ted Huber (Owner and Master Distiller)

The name Starlight Distillery comes from the town of Starlight located in southern Indiana, which the distillery resides in. In addition, the majority of Starlight’s agricultural ingredients are grown on the Huber estate or sourced from neighboring farms, and the distillery publicly shares yearly agricultural reports on yields and quality to underscore the transparency and sustainability of its distilling processes.

Distillation is performed by several Master Distillers, including Ted Huber and his two sons, Christian and Blake Huber, with each distiller utilizing their own favorite mash bills, yeast preferences, fermentation methods, and distillation techniques to create craft spirits which are then aged and meticulously blended by the entire team to create a consistent house style. Trust, passion, and expertise are paramount in operating a distillery with Starlight’s approach, where fermentation, mash bill, and distillation methods are done by hand and by taste.

Pairing the expertise and personal preferences from each master distiller, at Starlight Distillery there is a still to accompany it. The spirits produced are specific to one of the two pot stills utilized here at the distillery.

Our original still is an 82-gallon German Christian Carl still. This still, the smaller of the two stills on property, is responsible for the launch of Starlight Distillery and the ports and brandies originally produced. This small but precise still allows for distillers to make the finest of cuts during the distillation process. These precise cuts create spirits with soft and elegant characteristics that shine through in our hand-crafted ports and brandies.

On the opposites end of the spectrum is Starlight Distillery’s 500-gallon Vendome copper pot still. This still is responsible for the overall launch of the bourbon boom here at Starlight Distillery. This larger pot still allows for increased production of grain-based spirits that the smaller, original Christian Carl still was not capable of producing. The hand-crafted distillation method used on this still curates unique and one of its kind whiskeys that shine through in the end product produced from the barrels. As Master Distiller Blake Huber says, “Starlight Distillery prides itself on producing the best whiskey of each day.”

Maturation takes places in the distillery’s four aging warehouses high upon the Knobstone Escarpment, a limestone bluff 960-980 feet above sea level overlooking the Ohio River Valley. Just 20 short miles north of Louisville, Kentucky, the climate lends comparable maturation conditions, while the elevation and proximity to the river, results in rapid temperature and barometric pressure fluctuations ideal for barrel aging.

“Sustainably Hand Crafted without Compromise” – Christian Huber (7th Generation, Master distiller)

Blending starts in the distillery’s four barrel warehouses, where the team at Starlight gathers hundreds of samples of different lots, mash bills, cooperages, and warehouses to masterfully blend their award-winning spirits! The goal is to create a whiskey better than the sum of its parts! Tasting and blending can take up to a few months before ever making a final decision.

“The process of blending at Starlight is science, sustainable agriculture, and art coming together to create an incredible hand-crafted whiskey” -Blake Huber (7th Generation, Master Distiller)

As the bourbon and whiskey industry continues to boom and grow at unprecedented rates, the Huber family continues to focus on innovative approaches to drive the industry forward. Starlight Distillery sources new American oak barrels from ten different cooperages across the world – seven domestic cooperages, and three international cooperages. Pairing the varieties of barrels from all differing cooperages combined with the varying char and toast levels, these barrels deliver a unique and elevated experience for each barrel coming out of Starlight Distillery.

“The beauty and appeal of Starlight is that no two barrels are ever the same.” -Andrew Jerdonek (Spirits Program Director)

Starting in 2018, Starlight Distillery opened the secondary finishing cask program, beginning with its authentic Huber Winery port wine barrels and Starlight Distillery’s apple brandy barrels being used to secondarily age bourbon and rye whiskey.

Since implementing its barrel program, Starlight Distillery has become an industry leader in the secondary finishing cask market. In the last 4 years, Starlight has grown the barrel program portfolio to include over 30 differing finishing casks sourced from all around the world.

Mash Bi lls

3-Grain Mash Bill: 60% corn; 20% rye; and 20% malted barley.

4-Grain Mash Bill: 51% corn; 20% rye, 20% malted barley, and 9% wheat.

Old Rickhouse

Starlight Distillery’s flagship OLD RICKHOUSE RYE WHISKEY, named after the old Rickhouses located high upon the Knobstone Escarpment in Starlight, Indiana, is a blend of our two signature rye mash bills. Beginning with sweet mash fermentation and distilled in our copper pot stills, this straight small batch rye whiskey is aged in new American Oak barrels for a minimum of 4 years, then blended and bottled at 92-proof.

The result is a sustainably crafted small batch rye whiskey displaying distinctive hints of sweet caramel and vanilla. The prominent characteristics of rye exhibit classic spice notes which shine through, making for a long smooth finish.

Mash Bills

Rye Mash Bill 1: 80% rye & 20% malted barley

Rye Mash Bill 2: 90% rye & 10% malted barley

Meet Spirited Tracie Franklin

Wed, 15 Mar 2023 01:48:43 GMT

The Nearest & Jack Initiative graduate

In 2020, Jack Daniels and Uncle Nearest announced The Nearest & Jack Training initiative and Tracie Franklin became the first apprentice of the program. She spent two years training on various aspects of the distilling industry before graduating. Before that she worked as an actor and bartender and then a brand ambassador for many different brands of Scotch whisky. Franklin is currently consulting with businesses on all points of the whisk(e)y continuum. Relish & Whisky recently caught up with her to learn more about her background and mission.

MK: How did you get into the whiskey business?

TF: Well, this is a bit of a long story. I have always been someone who relished flavor. My father was in the military and when he would return from tours in other countries, he would try to find restaurants that prepared those cuisines so he could share his stories with us while giving us a taste of the culture he’d experienced. We grew up eating everything we could find and loved trying new cuisines. When I graduated college and started working on musicals, I kept the same excitement for food as I traveled the world singing in different languages. What I also began to realize was that I was able to sing much more clearly when I drank whiskey than if I had mixed drinks or even wine the night before. Whiskey became my drink of choice and I began to explore the diversity of the category. I started to seek out opportunities to learn. Luckily, I had landed back in New York city where brand ambassadors worked closely with the U.S. Bartender’s Guild. I began to volunteer to help with tasting events to get more education and to save myself a buck or 50. Once the ambassadors realized I was serious I was offered the opportunity to pour for whiskey festivals, in-store tastings, and at private tastings. The hourly pay was decent and kept me from closing the bar and getting home at 4AM with auditions to do that same morning. I continued to represent brands like Ardbeg (my gateway whisky) and Glenmorangie, but realized brands weren’t speaking to my demographic. I teamed up with my whiskey sister and dear friend, Jennifer Wren to create a whiskey marketing company called, Whersky. We hosted educational whiskey events that were targeted to younger audiences.

Our slogan was, “Whether you’re in a kilt, heels, or both, Whersky welcomes you! “

Gina Fossit was one of our first supporters and she brought Diageo on board. Our names and purpose quickly spread throughout the whiskey industry and from there we started getting offers to work for brands. Being that we were both actors, the 401K match and health insurance were too much to refuse. I am grateful to have the opportunity to bring my passion for whiskey to the world each and every day.

MK: What was your mission with Whersky?

TF: To increase diversity in the whiskey industry. At the time we founded Whersky, most brands were overlooking people of color, young drinkers, LGBTQ+ and women in their outreach. We wanted to fill the gap by offering blog posts written from diverse perspectives, educational 101 classes to empower the attendees, and creative drinking opportunities to create community. Unfortunately, we weren’t able to keep the company going once we became employees of brands but we were able to take our advocacy into our roles.

MK: How has your past bartending experience shaped your knowledge of whiskey consumers?

TF: While I was in New York I worked as a bartender when I wasn’t touring and it helped give me a thick skin. I was already a hospitality professional after years of being a server in college and this is where I gained the ability to read my guests and to predict their needs. At Heartland Brewery in Union Square, I learned shots, beer pairings, and how to shut down a finance bro in 5 words. At Vinus and Marc, I learned classic cocktails and began to connect flavor expectation with guest reactions. It wasn’t until I began going to Brandy Library and Flatiron room that I learned to distinguish the many whiskey flavor profiles with a guest's current palate. Now, I am the Whiskey Whisperer! I love talking to people about their preferences and then finding the perfect pairing served in the appropriate way for their palate.

MK: As a former William Grant & Sons Ambassador, what do you want Bourbon drinkers to know about Scotch?

TF: It’s varied and complex and there are numerous ways to learn to appreciate it. Also, you don’t have to appreciate it! I love ALL whiskey and think there is an expression for every season and event. However, if you’re a Bourbon lover and Scotch hasn’t been your thing, don’t force it. Do your best to stay open minded though. As you begin to understand what it is you didn’t enjoy about the whiskies you’ve tried, you’ll get closer to finding the whisky that will become the bridge to expanding your palate and your world of whiskey flavor.

MK: What was your apprenticeship experience like under the Nearest & Jack Advancement Initiative?

TF: WOW! It was a truly unforgettable experience that I will be forever grateful for. I had the opportunity to work with some of my favorite distilleries for extended periods of time to get more familiar with their process, philosophies, and team structures. I attended distillation, craft spirits, and ethanol conferences where I met people from all aspects of the industry who have a passion for science, ecology, and education. Nicole Austin and Becky Harris assisted me as mentors throughout the process. Being able to compare the advice and experiences from the perspective of a large conglomerate and a small craft distillery were priceless and made me much more open minded. Kevin Smith is a microbiologist who assisted with the program and generously shared his knowledge and time to ensure I was prepared for my diploma course (Yeast Biochemistry is hard!), and for the obstacles I was experiencing in day to day production. Uncle Nearest allowed me to help guide the build out of their new distillery and working with the contractors and consultants was incredibly difficult and rewarding. I am grateful for all of the generosity the industry showed me and continues to show me as I build my new career.

MK: What do you hope to do with the knowledge you gained during that experience?

TF: I’m not sure. Unfortunately, I went through a very difficult health issue that has caused permanent damage to my body and I can no longer pursue a career with physical demands. Even though my body may be weak, my mind is full of ideas and knowledge and my goal for now is to find ways to share it with as many people as I can. I’ve had the opportunity to work with some craft distilleries as a production consultant. Simply being another pair of eyes to ensure their SOP’s are safe, efficient, optimal, and consistent. I’ve also started doing some spirits consulting and marketing work for new brands. I’ve found both of these jobs to be incredibly rewarding.

MK: What is your favorite thing about being a whiskey maker?

TF: Knowing that you have so many levers of flavor to consider and yet, in the end you must abdicate your powers to nature as maturation takes over. Checking in on casks to see how they progress so uniquely, is a testament to the magic of whiskey making. Blending is the art and it's where a dream can become reality.

MK: What is your favorite whiskey cocktail?

TF: In the summer, I sip on a whiskey highball (soda) or Paper Plane. In the winter, give me an Old Fashioned with a spiced syrup.

MK: As a consultant and whiskey expert, what are some of the things people hire you to do?

TF: Right now, I do more education than anything and I do enjoy it immensely. Whether it’s a 101 or chemical breakdown of flavor, I enjoy seeing the light in people's eyes as they begin to appreciate the labor and magic of whiskey.

I’m the distiller/blender for a new spirits project that I’m hoping to announce soon… Really, I’m hoping to work with more craft distilleries and want to use my platform to highlight trendsetters and flavor seekers. The industry is getting much more exciting and I want everyone to know.

I enjoy seeing the light in people's eyes as they begin to appreciate the labor and magic of whiskey.

MK: How can folks get in touch with you for whiskey tastings or cocktail experiences for their events?

TF: Feel free to reach out to me through my website, spiritedtracie.com , and definitely follow me on IG @Spirited_Tracie where I share my passion for whiskey, flavor, and spirits education.

A Taste of Glenfiddich Luxury

Sat, 21 Jan 2023 22:44:29 GMT

There’s no place like Glenfiddich for the holidays. And this year, they have you covered like a warm blanket with opulence and luxury in a pair of high-end collections. First, the Grand Series Collection takes some of the finest aged Glenfiddich whiskies and expands them into new worlds through unexpected cask finishing. Then, there is the transcendent Time Re:Imagined Collection made up of a rare 30-year-old, 40-year-old and 50-year-old whisky. Each of these age statements is artfully encased in a statuesque showpiece that interprets different concepts of nature and time to achieve balance.

Glenfiddich

30-Year-Old Suspended Time (43%)

This whisky is thoroughly grounded in Glenfiddichness, even if the modernist package looks like it’s suspending the

bottle like a magic trick. Pear nectar, honey, and dark-dried fruits increase the intensity of Glenfiddich’s signature flavours without relying on hocus pocus. Stone fruits, creamy toffee, vanilla fudge, barley sugars and traces of herbal and floral accents soar into a finish that superbly intertwines subtle licorice with a cinnamon-forward spice blend. Old wood suspends these flavours and then gradually fades. This 30-year-old is a dram you’ll want for yourself, so leave a generous pour under the tree for Santa and then do something naughty so he doesn’t show up. ($1,799)

Glenfiddich 21-Year-Old Gran Reserva (40%)

This twenty-one-year-old single malt was finished for four months in casks previously containing Caribbean rum. Up on the housetop of this single malt is a click, click, click of raisins, brown sugar and exotic fruits that layer the sweet nose while the dry palate weaves oak and flaring ginger spices. The malt settles into bright orange zest capping a cohesive and exciting single malt experience. ($399)

Glenfiddich 23-Year-Old Grand Cru (40%)

The flavours of Scotland and France’s world-famous liquids have combined forces in this 23-year-old single malt. This expression finishes Glenfiddich single malt in French cuvée casks. Popping the cork floods the room with vanilla-drenched bread, pear and an elegant nuttiness. Vanilla, honey and earthy wood bring depth with merry and bright pine notes before a shift into buttery wine inflections that give the finish a chic stride. ($599)

Glenfiddich 26 year old Grande Couronne (43.8%)

Glenfiddich’s flare for cask experimentation raises the bar in this 26-year-old single malt finished in ex-Cognac casks. Couronne is French for a crown, and here we have a headdress studded with the finest Glenfiddich jewels. Orchard fruits, apple tarts and dark raisins hover over deep oak while sweet honey vanilla and spices resonate in every sip. A creamy texture and easy-going spices refuse to quit through the glorious grape-filled finish that lasts longer than the slow version of “12 Days of Christmas.” ($1,399)

Gordon & MacPhail: The Anthropologists of Scotch ‘Preserving’ Single Malt Scotch Whisky For Future Generations

Sat, 21 Jan 2023 22:20:44 GMT

The study of Anthropology focuses on contemporary cultures and their historical origins. Understanding how past customs have impacted the present identity of a culture and transmitting this knowledge to future generations, is a cornerstone to evolution.

With the world evolving and interconnecting at a more rapid pace than ever before, finding a balance between leading change and protecting the integrity of tradition is a difficult balancing act. Yet somehow, independent bottling company Gordon & MacPhail, has found that balance in the single malt Scotch industry. Between preserving the most extensive ‘liquid library’ of single malts from well known (and now closed) distilleries and simultaneously producing contemporary styles of Scotch made for tomorrow, the company serves as the anthropologists of the Scotch industry.

Known as the world’s leading single malt Scotch specialist today, Gordon & MacPhail’s success in the industry spans over 125 years. They started, however, from humble and eccentric beginnings.

The Genealogy of Gordon & MacPhail

Founded by James Gordon and John Alexander MacPhail in 1895, Gordon & MacPhail was once a local merchant of fine groceries including teas, wines, and whiskies. Their shop serviced the small town of Elgin, located in the northeast of Scotland. Within a year of opening, a young apprentice by the name of John Urquhart joined the company and took particular interest in selecting, purchasing, and maturing local Speyside whiskies to be sold at the shop. By 1915, John Urquhart had been promoted to Senior Partner and assumed company ownership after Gordon’s retirement and MacPhail’s passing. Today, more than a century later, the company continues to

be owned and operated by the Urquhart family.

Despite the company being passed down generation to generation, Richard Urquhart, Gordon and MacPhail’s Head of Sales (Americas) stresses that positions are not created or simply given to family members. Everyone must go to school to receive professional qualifications, work for another company first, and then participate in a minimum two year training program, before earning a place at Gordon & MacPhail. “My dad was very clear that there’s no expectations for family members to join the business; it’s always been a personal choice.” notes Urquhart. “We make sure that when family members do join the business, it’s something they’re committed to. We have to look out for the business first, to make sure it’s a good fit.”

Liquid Ethnography

During John Urquhart’s tenure with the company, he sourced whisky to make a house blend, known as the ‘Moray’, however, he also recognized that the company needed additional offerings to stay competitive against the larger blenders. Companies like Chivas, Ballantine’s, and Teacher’s had much larger scale and volume, so Urquhart decided to differentiate by also maturing and bottling stock from single distilleries (which today, we would call a ‘single malt’). Because these bottlings were only using stock from individual distilleries, many granted permission for John to use their house labels stamped with the Gordon & MacPhail name at the bottom.

At the t ime, this idea of single distillery releases from a licensed bottler was unusual, giving the company and Urquhart family a reputation of being oddballs. The ‘single malt’ category was largely undefined, and certainly not premiumized, thus John’s contemporaries could not comprehend why he wanted to age individual whiskies for longer, while making no additional profits from it. As Richard Urquhart explains, “many would call my grandfather and great grandfather eccentric for their time, but looking back now, they were true pioneers of single malt whisky. This foresight has left Gordon & MacPhail with the oldest, rarest, and largest range of single malts in the world.”

An impressive accomplishment in its own right, the more meaningful implication of Gordon & MacPhail’s longstanding private collection is the liquid ethnography it provides for the Scotch whisky industry. Ethnographic research, in the traditional sense, is a qualitative method for researchers to observe and interact with a study’s participants in a real-life environment. In a lot of ways, that’s what the Urquhart family has done by ingraining itself in the industry. The private collection, which has been sourced over decades from more than 100 distilleries, acts as a time capsule for the Scotch whisky industry, and gives us a better understanding of the way that Scotch has evolved over almost a century.

The Ideology of Scotch

Unlike other independent bottlers, Gordon & MacPhail does not purchase already matured whisky. Instead, they partner with distilleries to fill their own casks and conduct their own maturation, oftentimes in their own warehouses. While this method involves more strategy and futurecasting, it also gives the company “more control over the maturation and consistency with releases,” notes Richard. He proceeds to empha size that this lets the company “know what we have coming up so we can make more proactive choices about what casks we bottle and when.”

In reviewing and testing hundreds, if not thousands of barrels of Scotch, each generation has passed down invaluable learnings about countless distilleries. In Richard’s view, “the most important knowledge that has been passed down is the understanding of each distillery’s character.” While some distilleries make whisky that is full bodied and heavy, others will make a lighter style of spirit. According to Urquhart, “the company will look at the distillery’s unique character and then match it to a cask type and length of maturation to achieve the ideal balance for that whisky.”

Evaluating the distillery’s character, understanding how the casks mature, tracking the rate of loss (angel’s share), anticipating the evolving flavour profile over time, and even tracking market demand are key indicators for deciding when a cask is ready to bottle. In order to stay organized, every cask is mapped out and graded in their warehouses. Then, depending on the age and profile, they are tasted monthly, quarterly, or every few years until they are ready to be bottled.

It is because of this precision, that Gordon & MacPhail decided to restructure their offerings to make it less confusing for both consumers and the company. By 2018 the company had 16 different active ranges of whiskies and determined that they needed to reorganize the way in which the expressions were presented. Their new structure relies on four main categories which highlight dependable, introductory bottles, rare single casks, little known or closed distilleries, and extraordinarily aged one-of-a-kind releases. This newfound ideology on how to showcase Scotch across distilleries, ages, and styles, is paving the way for the industry as a whole.

The Discovery Series is the entry point into their portfolio and is divided into three colour-coded flavour profiles focused on styles aged in ex-bourbon, ex-sherry, and then smoky/peaty Scotches. In Richard’s view the Discovery series is a “good way for consumers and anyone new to Scotch whisky, who’s unfamiliar with what they like, to try something from each category and then figure out which they prefer. They can then experiment with different ages and distilleries to expand what they know about whisky.”

The Connoisseurs Choice, on the other hand, features rare single cask, small batch, and cask strength expressions that come from a range of some of the oldest distilleries to some of the newest in Scotland. This category is of particular importance to the company as it was ideated by second generation owner George Urquhart in 1968. Since then, the category has featured more than 2,000 bottlings from almost 100 distilleries.

For specialty casks that have been ‘greatly aged’ (typically 40 years or more) from celebrated, little known, and/or closed distilleries, the Private Collection offers distinctive, historically significant selections. As a further extension of this, Generations is composed of some of the longest aged single malt Scotches in history. Taking the title of ‘oldest single malt Scotch to ever be bottled’, the Generations 80 Year Old from Glenlivet Distillery, which was released in 2021 for example, is a liquid artifact of which only 250 decanters were bottled from a single cask. To think that Gordon & MacPhail was able to obtain stock from the Glenlivet in 1940, after the distillery’s production levels had dropped by two-thirds due to the Prohibition in the US, the Great Depression, and the ongoing world war at the time, is nothing short of miraculous. Then, to have the foresight to rest the cask for 80 years, preserving a piece of liquid history for generations to come must have taken prophetic intuition.

Preserving the Past While Preparing for the Future

Although Gordon & MacPhail possesses stock from countless distilleries, they have seen a decline in the number of fillings that they receive while also experiencing an increased demand for product from consumers. As a countermeasure to the waning supply, the company acquired Benromach in 1993. Mothballed for close to a decade, Gordon & MacPhail chose to revitalize the house character of Benromach, imploring a more traditional style of Speyside whisky that is fruity, balanced, and possesses a hint of smoke. In addition, the company recently constructed a brand new distillery named The Cairn, which opened in May 2022. This Speyside distillery will have a house style opposite to that of Benromach. Unpeated, oily, and heavier in weight, The Cairn will be creating a more modern single malt made for tomorrow.

In Richard Urquhart’s view, starting their company today would be very challenging as there is significant capital required to build the infrastructure, fill casks, and then potentially not make revenue from the casks for a decade or more. Urquhart emphasizes that “we’re incredibly fortunate to have the foresight and belief from the generations before us, but with that we have the responsibility to keep investing so that future generations have the same access to casks that we have.”

Despite Urquhart’s mindfulness of future generations, at the heart of Gordon & MacPhail’s identity are single malts that have been produced in a traditional manner employing traditional casks such as ex-bourbon and sherry. But there’s something to be said about the preservation of longstanding traditions and Gordon & MacPhail is preserving the identity of the category of single malt Scotch for the long haul.

While we may not see a tequila-barrel aged single malt release or a bottling that’s been aged in space from them anytime soon, perhaps a century-old liquid antiquity is just around the corner.

Ardbeg Wee Beastie. Deck the Halls in Smoke

Wed, 01 Dec 2021 15:07:24 GMT

Thank goodness for the wee beastie. That cute, clever, mischievous, intelligent, dangerous and somehow endearing creature that pops up in some unexpected quarter to charm us. The pesky squirrel who moves into grandma’s house and becomes front-page news in the small-town paper. As the story tells it, a Rambo-like grandma rages, “I’ll give you a war you won’t believe,” but as the “wee beastie” wins her heart, she ends up baking Christmas cookies for it.

Scots love their wee beasties. Ask a Scot if they’ve seen a wee beastie about and they point to a spider living out of reach in a high ceiling corner or a mosquito they can’t bother to send to its maker. Well, Ardbeg can be bothered. They have a Wee Beastie of their own. It’s cute, clever, mischievous, intelligent, dangerous and no matter how much it begs, never feed it after midnight. This permanent member of their whisky family, at five years old, is a young one too.

Ah, youth. We obsess over it, doing anything to capture its spirit. But, in the world of whisky, youth is sometimes met with scorn. Mention young whisky and watch the elitists scatter like wee beasties on a dog with a new flea collar. News of young whisky is often greeted with doom and gloom. Does this mean a beloved older bottling is coming to an end? Worry not, Ardbeg lovers, the ten-year-old is doing well and says hello.

Wee Beastie began when Ardbeg’s Dr. Bill Lumsden, Gillian MacDonald and Brendan McCarron began bringing various younger samples to workshops and masterclasses. They thought these three to six-year-old whiskies showed off Ardbeg’s feist. The feedback confirmed what Dr. Lumsden always believed – even at a young age, Ardbeg is an excellent whisky. He’d been turning the idea over in his head for ages, but ten years ago, conditions weren’t right. As the scene shifted and people began embracing variations in flavour, distinctive off-the-beaten-path whiskies were welcomed, as long as no one laid a finger on the tried and true.

Ardbeg already had the unusual down pat and exuded confidence when it did things a little bit differently.

Mixing this aesthetic with ideas that have long been percolating in Dr. Bill Lumsden’s brain led to Wee Beastie 5-Year-Old, a single malt that invigorates the palate with excitement. No shock value here, but a new way to experience genuine Ardbeg flavour.

For Wee Beastie, Lumsden combined vattings from oloroso sherry butts and ex-bourbon casks, each aged for at least five years. The whisky pours a light honey golden shade and decks the halls in that signature Ardbeg peat smoke. Dry grassy malt notes prop up a herbal, savoury tone while vanilla and a fruity sweetness charge the mouth. A sea-spray brininess enhances these, building flavours that bite with ginger heat.

Late on the palate, minty spices and sea flavours shift to fresh oak with a splash of citrus pith and a crack of hot pepper. “The unique spirit created at Ardbeg, using our purifier on the spirit stills, allows for more reflux,” says Ardbeg Brand Ambassador Bryan Simpson. “This retains the phenolic and citrus notes but removes a lot of the sulphur. The taste is all upside down and back to front. Generally speaking, heavily peated whiskies of this age shouldn’t have this many sweeter notes, which then complement Ardbeg’s classic savoury and herbaceous flavours and aromas.”

Young whiskies are not a new concept for Ardbeg. The distillery was closed for so long until it re-opened in 1997; the goal was to create a ten-year-old under the new Glenmorangie ownership. But first, they began with younger whisky releases. Not to fool anyone, the series was called the Path to Peaty Maturity. And one of the whiskies in the series, Ardbeg Very Young, is now a coveted collector’s item. But, with a core release whisky, it can’t just be a narrative. If Wee Beastie is the first Ardbeg someone tries, it better be worthy. Instead of just releasing a younger version of the classic ten-year-old, Ardbeg wanted a whisky with an identity that could stand on its own legs.

“This goes beyond a weird curiosity,”

says Simpson.

“The whisky has to be good on its own, period.”

More excellent news for Ardbeg fans is that the distillery has doubled its capacity to at least 2 million litres of alcohol a year. They recently expanded their facilities into a new still house with two additional stills. Of course, these are identical twins to the existing Ardbeg stills, which they also moved into the new building.

This enhanced capacity confirms that Wee Beastie is not here to devour other Ardbeg expressions into extinction. It’s a fully-fledged member of the family, not a wee cannibal. Perhaps this Wee Beastie is less complex than its 10-year-old brother, but there is nothing worse than being compared to a sibling in its defence. This five-year-old whisky stands on its own with its powerful flavour vocabulary and a chin already bristling with Ardbeg stubble. Judge it on its own merits, and you will be pleased. And like ex-Rambo grandma from small-town news, after one sip, you’ll be tempted to welcome this Wee Beastie into your home to share some Christmas cookies.

Spirits of Adventure Tour 2021

Wed, 01 Dec 2021 14:38:34 GMT

In July 2020, Theresa Smith, aka “The Canadian Whisky Smith,” had a goal. She would visit 19 Alberta distilleries in 7 days! By the time the week was over she had stopped at 24 of them, but who’s counting?

Alberta’s distilling scene has exploded in the past several years. Currently there are more than 30 active distilleries in the province, ranging in size from farm-based microdistillers, to multi-national operations. Donning her cowboy hat, and with her copy of The Definitive Guide to Canadian Distilleries in hand, Theresa set off on her 2,500 km journey. This year, she vowed to do more. Over a period of 10 days she travelled as far south as Medicine Hat and way up north to Grande Prairie. And, as she did last year, she collected autographs from distillery staff along the way.

Grit City

This year, Smith’s Spirits of Adventure tour focused on newer distilleries such as Grit City in Medicine Hat. According to owner and distiller Jen Schmunk, it takes grit to live in “The Hat,” and the distillery name is an homage to those who have what it takes to make a life in Alberta’s desert. As with many small distilleries, Grit City focusses on local ingredients and the community. They make their Absinthe, for example, using locally foraged wormwood.

Schmunk set up Grit City in an old mechanic’s garage, and because the ceiling slopes down toward the back she had to plan the layout and equipment carefully. Now, with the original brick restored, many details from its past life can be found peeking through the distillery setup. There she produces a range of young spirits, as well as rum (Schmunk’s favourite spirit to distil). She is also laying down whisky for release somewhere down the road.

MD Distillery

Vodka has a rich heritage in Eastern Europe. But when Marcin Hrehoruk and Darin Turyn looked at Alberta’s spirits

market, they couldn’t find the style of spirits they were used to in Poland and Ukraine. So, they decided to start making their own. They established MD Distillery in Edmonton, and began crafting Alberta white wheat and other quality ingredients into vodka. For their flavoured vodkas they use natural ingredients rather than tinctures, dyes, and extracts as some larger distilleries do. This must be why their honey vodka tastes fresh from the hive and their fruit vodkas are so rich and flavourful without being sugary liqueurs. Although whisky is not on the docket, MD barrel ages some of its vodka. The flavour is softer than whisky, with light, toasted notes.

Hawke Prohibition

From his base in Sherwood Park, near Edmonton, distilling industry consultant, Doug Hawke has worked with a number of craft distilleries in Western Canada, helping build their stills and get their operations off the ground. Last year, when Covid-19 hit, he fired up a still of his own and started producing hand sanitizer (like many other distillers). Over the past year Hawke Prohibition has also begun making vodka and gin.

Latitude 55

After several years as head distiller at Crown Royal in Gimli, Manitoba, Nick Kebalo needed a new adventure. So, he headed west until he ended up in Grande Prairie. There he start a brand-new distillery: Latitude 55. Vodka, gin, rum, young rye, and moonshine all line the back wall behind the bar. Barrels of ageing spirit (whisky and rum) abut just about every other wall in the building. Smith’s long drive to Grande Prairie was well rewarded with a fun-filled visit and some great spirits.

Broken Oak

When the oil industry took a dive a few years ago, many folks were left looking for new opportunities. After going down a few different roads, truck drivers Shawn Herbert and Patrick Chute settled on distilling. Smith was greeted at Grande Prairie’s Broken Oak with a fun tasting and tour. This included a sample of the sleeping Broken Oak whisky and a chance to see their “Brum” still in action. What is Brum? It’s a local term, coined by Rig Hand Distillery in Nisku, Alberta for a rum-style spirit made from Alberta sugar beets and molasses. They may call it “Brum,” but Smith calls it “Yum.”

West of 5th

A stop at West of the 5th Distillery, in Barrhead, Alberta, was at the top of Smith’s list of places to visit on her Spirits of Adventure tour. She had travelled to Barrhead often while growing up, and had wanted to visit in 2020. However, 19 Distilleries in 7 Days doesn’t leave a lot of extra time for getting off the beaten path. She was determined to make it there in 2021.

Founded by brothers Nathan and Caleb Zdrodowski, West of the 5th primarily distils sugar-based spirits and moonshine liqueurs, using many ingredients from their family farm. There is rum ageing in barrels at West of the 5th and some distilled grain sitting around, too, just waiting to turn into Canadian whisky. Their Barrel Yard releases are the result of some of their first ageing experiments. While the Zdrodowskis typically use ex-Bourbon casks, they have other casks in rotation for both ageing and finishing.

Fort Distillery

The Fort Distillery in Fort Saskatchewan was stop number 19 in 2020. While there wasn’t time to revisit many of the distilleries from last year’s trip, Smith felt a special connection to The Fort. And while the tasting room hadn’t changed much over the year, the still room was another story. Rows of casks and several

new pieces of equipment crowded into the back, while staff worked to hand label the newest release.

The Fort Distillery recently released its first single malt called Heartwood. It was a cooperative project, as the spirit had been distilled at Old Prairie Sentinel, before it closed. That’s where Fort owner Nathan Flim learned his trade working under OPS’s master distiller.

Troubled Monk

Troubled Monk is best known for its beer, but they’ve also been distilling spirits for several years now. They put one of those first spirits into a mini cask, well, no one really seems to recall exactly when. According to head distiller Adrian it was probably a couple of years ago and it was most likely single malt distilled from two-row barley from Red Shed Malting. In addition to beer and spirits, the folks at Troubled Monk are also known for their sense of humour. For example, a grain hopper above their “4077th M*A*S*H Tun” is adorned with an image of Arnold Schwarzenegger and the caption: “Get to da Hoppa!" Troubled Monk is located in Red Deer.

Red Shed Malting

The spirits industry has a longstanding relationship with farms and agribusiness. Without farms, there would be no grain. And without grain, there would be no whisky. As craft brewing and distilling grow, companion industries like specialty malting have also emerged. Created by John and Susie Hamill and their sons Matt and Joe, Red Shed Malting is located on the family farm near Penhold, Alberta, and is part of a growing segment of craft maltings.

Malting tricks the barley into sprouting. This releases natural enzymes which make the sugars in the grain accessible to yeast during fermentation. All grains can be malted, but barley develops more natural enzymes than others. After the barley sprouts, they heat it to stop the growth. The dried malt can then be roasted to produce a broad range or flavours for use in beers and spirits.

Before Red Shed and other craft maltsters, like Hammer Malt (Westlock, Alberta), came on the scene, breweries and distilleries had to order specialty malts from the US or overseas. In some cases, it was Canadian barley, exported for processing, and re-imported from foreign markets. As demand continues to grow, many in the industry are looking for sustainable options from local producers.

It seems that despite the pandemic, Theresa’s 2021 Spirits of Adventure tour was another flavourful look at Alberta’s distilling scene. We can only imagine what 2022 may bring.

Islay Whisky Academy

Wed, 04 Aug 2021 13:05:32 GMT

The Islay Whisky Academy can be found in the island of Islay in the Inner Hebrides, off the West coast of Scotland. Islay is approximately 240 square miles, has a population of around 3,200 souls, and is lovingly referred to as The Queen of the Hebrides.

Islay Whisky Academy was founded by Rachel MacNeill, having grown out of a fusion of Whisky for Girls (& Guys!) Education and Events company, and Wild and Magic Islay Whisky Tour company. Rachel is a local girl, coming from the neighbouring island of Colonsay, and raised on Daill Farm, near Bridgend, in the heart of Islay.

WHISKY FOR GIRLS (& Guys!)

Whisky for Girls was the first company to focus on women drinking whisky. Many years past, Rachel found that women were being left out of the whisky chat, no one recognised or realised women had an appetite for both drinking whisky, and learning more about it. Rachel told us, “I decided to write about whisky in an open accessible way – talking technically, but, explaining production terms and distilling procedures within my reviews, articles and events. People loved it. Not just girls, men too. They really appreciated a break-down and sharing of the knowledge that was previously held as exclusive, and only for those in the industry.

Recently, when we decided to start building our new website, I thought we would just focus on Islay Whisky Academy and leave behind the brand Whisky for Girls (& Guys!). For me, it was so over. I thought everything now was much more equal for women. However, numerous people said to me,“no, no, you must keep this brand – it is still needed, there is much more to be done in terms of equality for women, both in the industry and in the consumer arenas.” Many of the people who said this to me were men! In light of all the whisky and equality issues surrounding language and reviews last year; I can see that yes, there is still requirement for Whisky for Girls (& Guys!)…

WILD AND MAGIC ISLAY TOUR CO.

Wild and Magic Islay curate bespoke five star Whisky Tours incorporating the best experiences and whiskies available from all Islay’s nine distilleries. Rachel told us; “people come here looking for the experience of a lifetime - this is what we make for them.” From exclusive old and rare whisky tastings, to beach bonfires, tasting local oysters laced with whisky, to visiting ruins and ancient stone crosses, redolent with the rich heritage and history of Scotland, we take time and pay attention to every detail. People leave here having made friends not contacts. Our guests are truly international, but they leave here feeling like an honorary Ileach. (An Ileach is a person belonging to Islay).

SCOTCH IN CONTEXT

Islay Whisky Academy teach Scotch in Context. What does this mean? We asked Rachel, MD of Islay Whisky Academy, to tell us more.

“Scotch whisky cannot be looked at in isolation. To really get the most out of your glass of Scotch you need to experience, evaluate, and engage with it by knowing the forces that create it and bring it to you. Your expertise develops along with your appreciation for the origins of whisky, the stories, the people who make it and places that shape it.

Scotch in Context means Islay Whisky Academy teaches whisky making and drinking, within the contexts of Scotland’s culture; this includes politics, landscape, language, music, food, heritage, weather, poetry, and myriad other aspects. Scotch whisky, the Scotch industry, are not experienced in isolation, but in context with all other things.

Scotch in Context also means that knowledge shared is not slanted through an outsider consciousness, but, comes directly from the authentic land and heritage of the Gael. One of the ways this is conveyed is through understanding Gaelic language names for distilleries and whisky. Islay Whisky Academy delegates become rooted in the heritage, history, and culture of Scotch whisky. Because of this, delegates develop a far clearer and stronger appreciation for both the land and the liquid.

GAELIC IS THE LANGUAGE OF THE WHISKY MAKER.

Gaelic was spoken at home, in fields, in cooperages; in mills, malt barns and stillhouses. Rachel explains “Uisge beatha are Scottish Gaelic words. Uisge Beatha translates to English as Water of Life. “Water” means Uisge and “of life” means Beatha.

A bastardisation of uisge beatha, gave us the word, whisky.‘uisge’ – it sounds like ‘oos g ee’. Make a phonetic English pronunciation of it. Say it aloud a few times. Oosggee, oosgee, whissggee, whisky… A soft, letter-for-letter sound block begins to sound like the word ‘whisky’. Language, in the beginning, IS what it is. Many words are onomatopoeic; when you pronounce them, they sound like the thing you name. Uisge is an onomatopoeic word. The sound of the word ‘uisge’ is as water flowing.

‘Uisge’ sounds as water pouring over stones in a burn. Listen, next time you turn on a tap (faucet), listen for ‘uisge’ sound in the living, running water.

ISLAY WHISKY ACADEMY:

WHISKY AFFINITY © Online Whisky Course During Covid lockdown IWA have further expanded by developing an online whisky course called WHISKY AFFINITY ^© Because no one could travel and come to Islay, they created on online whisky course that can be accessed anywhere in the world. Vol.1 Courting the Dram launched to critical acclaim in November 2020. Vol. 2 Alchemy of Distilling should be available in June 2021.

Courting the Dram comprises a richly illustrated 22,000 word Textbook, two informative and entertaining video films, and various audio stories and interviews. Also included is a Work Book detailing projects, tests, evaluations and assessments for the student to complete. These online volumes are sent directly to your inbox after purchase. Both Volumes can be studied in your own time.

ECO ETHICS & KINSHIP

Upon becoming a student at Islay Whisky Academy, either online or by attending the Residential Diploma, one is invited to become a Member of the IWA Kinship. Members of the Kinship are invited to join private online whisky tastings, have access to special single cask whisky bottlings, and engage with a wonderful knowledgeable authentic community. At present the Kinship Group operates through Facebook, but have plans for access through other media going forward. Islay Whisky Academy teach about whisky through Environmental Awareness. This is the central tenet underlying everything they do. Their Environmental Mission statement can be seen in full on their website www.IslayWhiskyAcademy.scot

FUTURE PLANS

At present Islay Whisky Academy are working on plans to develop an exciting home venue in the centre of the island. On their new website is a button saying VENUE, and they will share daily updates and videos of the progress of the exciting project.

ISLAY WHISKY ACADEMY: RESIDENTIAL DIPLOMA

The Islay Whisky Academy grew out of a fusion of Whisky for Girls (& Guys!) and Wild & Magic Islay. We were teaching people and hosting educational whisky tours, so Rachel thought – why not fuse the two things and create a formal WHISKY COURSE.

The Islay Whisky Academy Residential Diploma was born.

Islay Whisky Academy hosted their inaugural 5 Day Residential Diploma in 2015 as part of Theatre of Drams Whisky Symposium. The symposium was held in Bowmore, the capital of the island of Islay, and was

a fantastic event.

The Residential Diploma is a certificated course. Students receive their Certificate upon completing in-depth study and experiences, plus an exam. Through theoretical lectures, detailed distillery visits, practical exploration of peat cutting, barley growing, and water sources, students understanding of the science and nature of whisky making increases exponentially.

Delegates learn from industry and research professionals. Subjects covered range the whole gamut of whisky production, distilling, maturation, marketing and, of course, enjoyment!

Whether novice or expert, this technical course is dedicated to providing students

with knowledge-based discovery. In the evening social events are hosted, these include beautifully paired whisky dinners, private whisky tastings, and the last night sees the Diploma Presentation Dinner and Ceilidh, when students receive their Certificates and come together in celebration for the amazing week.

Each year since inception, Islay Whisky Academy has gone from strength to strength. The Academy now offers their Diploma course twice a year, with plans to host four times in the year 2022, onwards. Providing online, residential, day, and half day courses, lectures, tastings and experiences, Islay Whisky Academy opens people to a technical whisky world far beyond taste.

Cigars and Spirits at the Frank Correnti Cigar Factory

Wed, 04 Aug 2021 12:43:24 GMT

Pairing spirits with cigars is less intimidating with the basics. Find a cigar and spirit with matching bodies. For example, a lighter body spirit generally pairs well with a lighter body cigar. Rich and robust spirits pair with cigars with the same qualities. Then branch out from there.

But with the volume of options at our disposal, it's daunting. In steps the Frank Correnti Cigar Factory . Established in 1906, it's Canada's oldest handmade cigar factory and Toronto's oldest cigar shop. They offer a range of cigars, with a common link – they roll cigars that are creamy and flavourful and pair very well with texturally rich spirits. Here are seven to try.

Glendronach 12 Year Old (43%) with a Frank Correnti Queen Oscuro (42 x 5 1/2)

This double-pointed cigar with its tinted Maduro finish could take the head off any whisky. It’s assertive but buried within the cigar is a mild sweetness that Glendronach draws out. In return, the cigar elevates the whisky's sweeter malt notes. This pairing extinguishes Glendronach's subtle undertones, but the whisky’s richness survives with lighter draws on the cigar. The malt’s sweet raisin, fig and vanilla flavours accentuate the cigar's natural peppery high notes. Queen Oscuro's creamy mouthfeel reigns supreme with this whisky's texture. Take your time with this pairing; let the aromatics of both the cigar and the whisky interact to become royalty.

Paradigm Canadian Whisky (42.9%) with a Frank Correnti Petit Corona Claro (42 x 5 1/8)

London Ontario's new kid on the block is the Paradigm Spirits Company, and when their whisky is paired with this cigar, it dances on the palate instead of hanging tough. The cigar features a traditional Cuban Claro full flavoured blend that wafts into a cloud of creamy smoke. It pairs splendidly with the whisky's range of spices while this cigar enhances and sweetens the whisky's dark fruits. As the cigar burns, its peppery notes spike late on the palate, but like a hammer, this whisky pounds them down. The cigar's peppery notes build in the middle, supported by the whisky's orchard fruits.

Woodford Reserve Double Oaked (45.2%) with a Frank Correnti Toro Maduro (6 x 50)

Woodford Reserve Double Oaked has light tobacco notes on the nose like it trained for this pairing. Frank Correnti's Toro Maduro cigar is a full-bodied Nicaraguan with a naturally tinted leaf. The flavours of this gem evolve over time, making it a delight with Woodford's bold and wide flavours that features dried dark fruits with a complex blend of peppers and spices. Correnti's Toro Maduro brings out those spices early. As the cigar develops, it softens the whiskey's spicy finish while the whiskey’s core flavours never struggle with drifting smoke. This decadent pairing is pure harmony.

Knob Creek Smoked Maple with a Frank Correnti Fat Boy (60 x 4)

You can't have your cake and eat it too, means you must make a choice. You cannot have it both ways. This cigar pairing says you can. Frank Correnti's head roller, Titi Cabrera, makes this exclusive limited release cigar with Cuban leaf capped by a pigtail. The thick cigar smokes with a richness that frames this flavoured whiskey to satisfy any sweet tooth. This is a lush dessert whisky where oak and maple syrup transport you straight to the middle of a sugar bush, with the cigar playing the role of the beautiful smoky fire boiling down the sap. This smoky backdrop helps tame the sweet maple notes and bring forward the whiskey’s base, proving you can have your cigar and drink your whiskey too.

Jack Daniel 's Single Barrel (47%) with a Frank Correnti Petit Corono Maduro (42 x 5 1/8)

This cigar encloses Santiago Dominican Republic Seco and Ligero filler tobacco in an aged Cuban wrapper. Dark and flavour-forward, this cigar opens the door to the whiskey's fresh oak like a perfect gentleman. Jack vs Frank is an exercise in precision. Dry wood top notes, toasted oak, cloves and cinnamon punch up the whiskey, complimenting the cigar's peppery flavours. This pairing is for anyone looking for intensity instead of subtleties. It's like two heavy-weight boxers going toe to toe trading punches for ten rounds. The bright spices from the whisky sock it to the mouth, and the dark spices from the cigar mellows. The cigar adds a beautiful sweetness late on the whiskey's finish to accent those extensive oak notes and restore balance.

Herradura Silver Tequila (40%) with a Frank Correnti Robusto Claro (52 x 4 ¾)

Santiago, Dominican Republic, is a city built on cigars. It's also the star tobacco of Frank Correnti's most famous cigar. The cigar's Cuban blend filler wrapped in an aged Santiago leaf smokes to perfection balanced by its mild creamy notes. The cigar's relaxed creamy texture and toasted flavours melt into Herradura's velvety greatness, bringing out the tequila's fruit basket of flavours and spices such as citrus peel and coriander. On the palate, it's a luxurious combination with the cigar offsetting the tequila's late palate chilli pepper tones. Midway as the cigar's spiciness peaks, the tequila's lightly sweetened fruity tones layer with the Robusto’s warm spices. When the citrus picks up this spicy heat – what a ride!

Two Brewers Release 21 (46%) with Frank Correnti Epicure Claro (33 x 5 ½)

An 11-year-old Claro leaf highlights this short filler handmade cigar, looking like a cigar Clint Eastwood would smoke in an old spaghetti western. The cigar features mild flavours with a slight bite due to its thin and slim ring gauge. This gorgeous Canadian single malt whisky tames the cigar's bite and its fragrant smoke sweetens the whisky's nose with baskets of fruit. This interaction is featured heavily on the palate, where the exchange rounds off both the cigar and the whisky. Throughout the experience, the flavours of the whisky and the cigar are never holstered as malt notes gradually tease sweeter spices and chocolate from the cigar.