Warren Delray

The debate continues on whether there are actually 5 or 6 definitive Scotch producing regions in Scotland. The SWA, the Scottish Whiskey Association, says 5. (claiming the Islands to be an extension of the Highlands). Most Scotts (and your Warren Spiritual Advisor) claim 6. That vast amount of tiny islands (mostly uninhabited) simply has to count as the 6th. That’s my story and I’m sticking to it! For the sake of our Scotch 101 class on 10/7 at 3pm sharp, we’re going with the latter as that means one extra pour for our esteemed students and guests! Winning!

Our premium line-up for the class? For mighty, iconic Speyside: The Glenfiddich 12. (Some call it the “gateway drug” into Scotch and single malts.) For the Highlands: The Dalmore 15. Perhaps the best value in all of single malts. The Lowlands? Have to go with the Auchentoshen 12. Islay? Not you’re usual Laphroig or Ardbeg. We’re going with my personal favorite: The Bruichladdich Port Charlotte. Campbeltown is making a comeback and we’ll be featuring the Glen Scotia 10. And for the infamous “Islands?” One of the most mysterious and unique of all: The Jura 10!

Tickets are just $39 and available on EventBrite for what might be my favorite class to teach and talk about! Hope to see you there.

But first things first! Tomorrow at 5pm, Friday the 22nd, we will have Christian and our great partners from Woodford distillery discussing their amazing products and doing a tasting reflecting their famous flavor wheel! As you probably know, I am one of the biggest Woodford fans and greatly look forward to the unique and useful way these devoted brown spirit experts dissect the flavors of bourbon. Tickets for this one are available on Eventbrite as well for just $39 as well.

There is always something happening at Warren. Text me your email address, mention the blog, and I will add you to the event list!

Cheers!

Fitz @ 561-777-4848

While bourbon began enjoying a resurgence as early as the teens, Rye continued to languish far behind as the forgotten and unwanted American whiskey. Outside of a couple distilleries (Stranahan’s & Westland) American single malt fared even worse in failing to interest the mainstream.

But times have changed for both!!

With Rye, legendary distiller Dave Pickerell’s involvement in a new distillery in Vermont with an unusual name (WhistlePig) drew vast interest to this forgotten grain and almost singlehandedly created a new buzz for this spiciest of brown spirits.

It’s interesting to note that as WhistlePig enjoyed almost instant success and gained popularity, they still were sourcing all their grain and whiskey from their neighbors to the North in Alberta Canada! The juice was then transported to the WhistlePig farm where it was aged in the local Vermont oak. Regardless, Dave and the folks at this new operation with the funny name were definitely on to something. They’ve not looked back since.

(Note: Dave passed away just a few short years ago but was able to enjoy and witness his new project’s tremendous success. RIP, Mr. Pickerell. A true legend in the brown spirit world).

In fact, one of WhistlePig’s most limited and exciting releases this last year was not even a rye! You guessed it! WhistlePig 21 year North American Single Malt: The Beholden! A North American Single Malt (aged in WP’s old rye barrels!) combining the two sleeper spirits of the whiskey world!

Other distilleries are getting in on the malt game with Jack Daniel’s most recently unveiling their “Triple Mash.” (A blend of the Old No.7, the rye and a malt!) Amazing, no one even knew JD was making malt. It was kept under wraps until the release of Triple Mash. Word has it that Jack is now getting ready to unveil a 100% malt whiskey! They’ll now be the second Brown-Forman owned distillery to do so after Woodford!

Times are changing. For the better!

Stop by Warren soon and we’ll be happy to tell you more about them!

Cheers!

Fitz

Each September we celebrate America’s native spirit at Warren American Whiskey Kitchen with special tributes to the distilleries, distillers, blenders and all the people who bring bourbon to a thirsty, waiting world! Brown spirits are at an all-time peak in popularity and bourbon reigns supreme!

This year we’ve assembled a very special flight featuring outstanding offerings from our friends at Brown-Forman and Old Forester.

The 4 featured whiskies comprise what was supposed to be a “one-off” special release commemorating important dates in whiskey history but also one of my favorite bourbons: Old Forester. It is named the “Whiskey Row Series” in an homage to where it all began over 150 years ago!

What happened next was a bit of a surprise to almost everybody. The four distinct bottles bearing important dates in spirit history quickly became some of the most loved and best-selling whiskies in Brown-Forman history. Suffice to say, the people at Brown-Forman soon recognized this and now the “Whiskey Row” bottles have become part of the core of what they do!

The “1870” (celebrating the first glass bottling of their original bourbon recipe), the 1897″ (an ode to the historic Bottled-In-Bond Act), the “1910” (which is the date of the famous fire and their accidental discovery of the wonders of double oaked whiskies), and finally the “1920” (a sad day in history as Federal Prohibition of alcohol began.) Want to know more about these most intriguing and delicious spirits? Come to the Warren Bar and taste this new four pour flight for yourself and we’ll tell you all about them.

In addition, our friends from Brown-Forman will be at Warren offering a taste and discussion on Woodford, Old Forester, Jack Daniels and the Glendronach, some of their iconic brands! The event takes place tomorrow, September 7 at 5pm. Tickets are just $39 on EventBrite.

Finally, our Warren Spirit Consigliere, Mr. Brian Freed and I have been deviously working on some special in-house blends that we think you’ll want to try. We’ve done a blend of the Old Forester 1910 & 1920 (named of course, you guessed it: 1915!) as well as a proprietary blend created to appease wheated bourbon lovers everywhere that we’ve dubiously named “Poorer Man’s Pappy! We think you’re going to love it! We do. Available only at Warren!

We hope you take time out this month to come join us or at least get a chance to raise a toast to America and one of it’s most prized gifts to the world: Bourbon!!

Happy Bourbon Heritage Month, Warren friends and family!

Cheers!

Fitz

While bourbon still reigns supreme in the brown spirit world I have been turning my attention back a bit to one of the birthplaces of whisky and perhaps the most intriguing whisky nation of the world: Scotland!

In a country that is roughly the size of South Carolina, there are not only six distinct and very different regions and styles but currently over 130 active distilleries producing a wide range of flavors.

Of all the “Old World” whisky producing nations (Canada, the US, Ireland and Japan are the others) Scotland can boast the most interesting history and widest range of style as perhaps anyone.

But because each region varies so widely, there are common misperceptions about what a classic scotch whisky tastes like. In reality, there is no one distinct style but the smokey and peaty scotches from Islay (pronounced Eye- Lah) tend to be what so many people associate with classic scotch. And it is style that is not for the meek. The iodine, burning rubber, used band-aid boldness of nose and palate is an acquired taste, however, those who prefer that are some of the most ardent fans.

In reality most Scotch is ripe with dried fruit, nuttiness and little or no peat. Scotch, by law, must be distilled two times and is usually produced using malted barley with some cereals and grains added for smoothness. Very few Scotches outside of Islay actually malt their barley over peat fires, however, it is still the most distinct, famous and yet misunderstood aspect of scotch production.

On October 7th in the Warren Whiskey Library I invite you to join us as we taste through all six regions (Speyside, Islay, the Highlands, the Lowlands, Campbeltown and the Islands) and try to demistify and discuss what makes each region unique and what flavor profile each area is most famous for. The Class will be held at 3pm and tickets are available on EventBrite.

Hope to see you there!

Cheers!

Fitz

In 1918, a young and unassuming young man from Japan decided he wanted to study and earn his college degree abroad.

Masataka Taketsuru study in Edinburgh and earned his degree in chemistry and engineering. While he was in school, his classmates took him out to some local pubs and introduced him to scotch whisky.

He fell in love instantly. With the both the scotch and also with a beautiful, young Scottish girl named Rita.

After graduation, he married that young lady and decided to stay in Scotland. He worked his way into a distillery job and his fascination with whisky and whisky making went to another level!

Meanwhile back in Japan, a man named Shinjiro Torri had been trying to begin making whisky and start that country’s brown spirit industry. Mr. Torri was having mixed results and had heard about his sharp and talented young countryman who was plying his trade in Scotland.

Torri spared no expense in reaching out to Masataka and convincing him and his wife to return to Japan and help him get the Japanese whisky industry, and more specifically Yamazaki, his new distillery, up and thriving.

Masataka succeeded in helping Torri but the two definitely had their differences. Masataka decided to break off and open his own distillery, Nikka. Today both Nikka and Yamazaki are giants of Japanese whiskey.

While many whisky historians credit both as being “Godfathers” of Japanese whisky, the more I’ve read the more I believe that Masataka Taketsuru was the real brains behind the operation and should get the lion’s share of the credit for Japanese whisky being as respected and popular as it is today.

Don’t forget to join us next Thursday, 8/27, at the Warren Main Bar for a celebration of all things Nikka. We’ll be tasting the Straight from the Barrel, Miyagikyo, Yoichi, Days, and my personal favorite: the Nikka Coffey Grain! The tasting starts at 5pm and you may purchase tickets for just $39 on Eventbrite! You don’t want to miss this one!

Come celebrate “the Godfather” with us and enjoy some fabulous spirits!

Cheers!

Fitz

While most distillers focus on the grains, the wood and the water used to make their spirits, there is a quietly growing trend to focus on one more variable that can significantly affect a whiskey’s flavor: the yeast!

Four Roses distillery in Lawrenceburg, KY, is one such producer that for years has known and unlocked the secret of yeast strains and managed to produce some incredibly diverse and amazing bourbon by doing so. I still kind of grin when someone says to me; “Oh, sure. I’ve had Four Roses Single Barrel Bourbon.” To which I’ll wryly respond; “Oh, really? Which one? Have to admit, I always have fun with that!

That’s because by combining their two mash bills (one higher rye at 36% and one with a lower rye content at 20%) with their 5 completely different proprietary yeast strains they are able to come up with ten unique spirits that taste virtually nothing alike! Amazing, exceptional and innovative.

There are many distilleries that purchase their yeast from suppliers. There are even fewer that create their own proprietary yeast strain on site. The fact that Four Roses has developed five of their very own strains on site puts them clearly at the forefront when discussing distillers who understand how manipulating the yeast can wildly affect flavor! I mean, who does that!? Well…

Dr. Pat Heist and his partner, Shane Baker, at Wilderness Trail in Danville, KY are also leaders in this fairly recent trend. Their consulting firm, Ferm Solutions, has worked with over 200 distilleries around the world in teaching yeast manipulation as well as dissecting the entire distillation process from A to Z. Needless to say we are big fans of theirs and of course have our own barrel pick from their amazing, small production distillery. We also have picks from Peerless and Hard Truth, who have embraced Shane and Pat’s love for the “sweet mash” process. For any distillation geeks, more on that next week!

At Warren American Whiskey Kitchen we are big fans of all of the above. We currently sit with three unique barrel picks from Four Roses and are determined to acquire a barrel representing all ten flavor profiles. If you’ve not tried any of these then please see your spiritual advisor asap! They are all bold, barrell strength and beautiful and each in their own very unique way. They are truly among my favorite whiskies available in the Warren Whiskey Library.

Tune in next week when we dig into why we heartily agree with Shane and Dr. Pat that the sweet mash process truly creates a stronger, more focused flavor and a deliciously smooth, superior finish!

Cheers!
Fitz

It may be Summer but things never really slown down at Warren!

This Friday is another great tasting with our friends from Barrel Spirits at 5:30pm by the Main Bar!

WarrenPalooza, our first ever Summer party, takes place outside this Saturday and will feature a dunk tank!! Yes, you will be able to dunk some of your favorite Warren people as many times as you like! Great food, fun drinks and lots of happy energy on the patio this weekend!

The next Warren Whiskey Class is Saturday, August 26 at 3pm in the Warren Library! This month? Scotch 101! It might be my favorite class of all! Tickets available on Eventbrite for just $39!

On August 31 we will be having another tasting with our friends from Nikka whiskey! Tickets for this fantastic tasting are also on Eventbrite.

Pretty nice little August at the Warren! Hope you can join us for some fun for one or all of these American Whiskey Kitchen Happenings!!

Cheers!

Fitz

Last week Wayne and I were joined by our friends and team at Brown-Forman for a class (entitled: You Don”t Know Jack!) in the Warren Whiskey Library on an iconic whiskey and whiskey maker: Jack Daniels.

Like many “classic” whiskey producers (Wild Turkey and Jim Beam come to mind) this American legend often suffers from the perception of being “bottom shelf” or your daddy or grandaddy’s drink of choice.

Nothing could be further from the truth. For all of them! But for Jack Daniels, their innovation and creativity with new products the last 5-10 years has been nothing short of remarkable. And extremely well received.

For the class we discussed the amazing stories, legend and new products from this iconic Lynchburg, Tennessee distillery. Christian and Robert from Brown-Forman also shared some insight into their methods and thought process moving into the future. Amazing stuff!

We tasted and discussed SEVEN different expressions; Jack Black, Triple-Mash, Bonded, The Sinatra Select as well as the much coveted Jack 10 and 12 Year! What an amazing afternoon of fun, insight, great stories and incredibly delicious brown spirits!

Our next class in the Warren Library will be on Saturday, August 26 at 3pm as we will attempt to help demystify all things Scotch. Feel free to reach out to me personally for details and ticket information. (John Fitz @ 561-777-4848.)

Cheers!

Fitz

Warren American Whiskey Kitchen just passed our 2 year anniversary last month and in that stretch of time we’ve been blessed to be visited by some of the biggest names in the whiskey world!

Last week Joe Beatrice, founder and CEO of Barrel Craft Spirits, visited our establishment and I was fortunate enough to host him and his wonderful wife Janet at the Warren Bar in our whiskey library.

I can’t tell you how much fun it is to be able to listen to Joe talk about his vision for making great whiskey and how the whole Barrel Craft Spirit project was born. We have bought four barrels from his company and each of us at Warren believe there are not better blenders of brown spirits in the entire whiskey world. Come in and I can demonstrate exactly what I mean!

Last month we were visited by two rockstars from the whiskey world, Tommy Brunett of Iron Smoke in NY and Dan Garrisson of Garrison Brothers in Texas! Getting to pick both their brains about what makes a truly great whiskey is fascinating and we’re blessed at Warren that these and so many distillers and blenders from around the country (And the world!) always make a point to come to Warren and share their love of brown spirits with our staff and guests!

Next Up: Rabbit Hole Tasting tomorrow, Thursday, 7/13 @ 5pm. Call our front desk for details or grab a ticket for just $39 on EventBrite.

Cheers!

Fitz

With Warren American Whiskey Kitchen being a Mecca for brown spirit lovers in Florida we’re fortunate to get visits from so many famous distillers in Kentucky and from all over the country!

Most recently, Tommy Brunett, founder of Iron Smoke Distillery in Rochester, N.Y, made his way down to the Sunshine State and we were able to catch up with him out on the town and at the Warren Whiskey Library and Warren Tasting Bar.

Tommy is one of the coolest, most humble and talented whiskey makers you’ll ever meet and his Iron Smoke whiskey has earned many awards and taken the nation by storm! Jim Murray, considered at this point to be the leading whiskey expert on the planet, recently gave his Iron Smoke Bourbon a whopping 95.5 rating in his annual Whiskey Bible. That is incredible!! Congrats, Tommy!!

If you’ve not tried this whiskey (and the hard to find “Casket Strength”) you should definitely give it a sip. Tommy and his team are famous for smoking their grains with apple chips to give it just the perfect whisper of apple smoke flavoring. “Superb!” according to Mr. Murray!

Next up: This Friday, 6/30, we will be hosting another renowned and rebel distiller: Dan Garrison from Garrison Brothers Whiskey in Texas! Dan will be at Warren for a meet and greet and bottle signing from 5-7pm. We will have bottles available for sale so you can purchase some and have this industry icon sign yours personally!

Don’t forget: The good folks from Rabbit Hole will be in the house on Thursday, July 13 for a tasting on the patio. Details to come.

This just in: The next whiskey class will be Scotch 101 at 3pm on Saturday, July 22. $39 to talk about and taste through five regions of this iconic country, whisky and history.

Cheers!

Fitz

Cheers!