Category: Uncategorized

The resurgence of bourbon began in the late 00s and surged through Covid and into the 20s. Bourbon is at its all-time peak of popularity right now which is absolutely remarkable considering its condition around the turn of this past century. It’s been a most amazing turnaround!

Rye languished behind bourbon for years but a little outfit in Vermont known as WhistlePig almost singlehandedly revived the category and now rye is seeing a huge surge in popularity as distilleries around the country (see Woodford, Jack Daniels, Jim Beam, Wild Turkey and many others) have hustled to add a rye (or two or more: Basil Hayden) to their portfolios! Rye is here to stay and the new 95-100% rye mash bills have replaced the old Kentucky style (which still had 20-30% corn) as the preferred flavor profile. It’s been all about the spice!

So that left American Single Malt, or malt whiskey, as the sleeper of American whiskies. Outfits like Stranahan’s in Colorado and Westland in Washington State have been able to gain at least a small foothold in the brown spirit world. But beyond them, the category could best be described simply as “sleepy.”

That is all changing. And changing at a pretty fast pace!

Recently Jack Daniels released their “Triple Mash” which featured a blend of Tennessee whiskey, Tennessee Rye and wait for it…. Malt whiskey! The remarkable thing is that JD kept it under wraps until this past year and this most unique distillery release ever! Very few people outside the distillery even knew they making malt whiskey and now there are plans for a 100% Jack Daniels American Malt. Love it!

Woodford has a malted whiskey and the aforementioned WhistlePig recently released a very special 21 year old release called “Beholden.” This incredible bottle is technically a “North American Malt” as the grain was sourced from Alberta, Canada. Still, quite a remarkable release and another sign that malt whiskey is finally getting a footprint!

If your looking for a change of pace from bourbon and rye, consider trying an American Malt. The rest of the world has always embraced this grain for their whiskey and now American palets are warming up to this unique, delicious, toasty and sweet change of pace spirit.

More, please!

Cheers!

In the past year we’ve been able to meet and speak with some incredible stars in our brown spirit world but I was extra excited to get to sit with Master Distiller Dan McKee last night from Michter’s Distillery!

The master class took place in North Fort Lauderdale and sold out quick. Wayne, I and about 35 others (including Whiskey Bob!!) were fortunate enough to hear Dan talk about this distillery’s great history and what goes in to producing each spirit.

Outside of Buffalo Trace I’m not sure there is a hotter distillery on Earth right now and it was great to hear about all the exciting happenings at both their Fort Nelson and Shively distilleries. Seems like everything coming out of either is nothing short of amazing and delicious.

Last night we were able to taste and discuss each of the US 1 Line as well as the new release of Barrel Strength Toasted Rye and Michter’s 10 year rye. I’ve had each before but there’s something special about sipping and discussing each spirit with the man who makes it!

I truly don’t think there’s been a single expression from this distillery that I haven’t loved. Michter’s truly produces some of the most amazing and tastiest whiskies out there and that probably explains their enormous popularity right now.

As an added bonus, I was able to secure one of my favorite bottles, Michter’s Barrel Strength Toasted Rye, at retail. A shout out to our spirit loving friends at Total Wine for that and for hosting a most excellent event. If you get a chance to visit their classroom I highly recommend it.

We will have Kate and the Michter’s team at Warren American Whiskey Kitchen on Thursday, October 26! Bottles of both the 10 year rye and aforementioned Toasted Rye will be available for purchase!

See you all then!

Cheers!

Fitz

In the storied and fascinating history of bourbon perhaps my favorite character in the whole country is the one and only Edmond Haynes Taylor!

Often referred to as the Father of Modern Bourbon, perhaps no one had been more essential to the growth and development of the bourbon industry.

What many people might not realize is that “The Colonel” was never in the armed services. As a banker in the 19th Century, Taylor was responsible for more bank loans to distillery start-ups than anyone in Kentucky. (And many of these loans were less than marginal.) But no one was more appreciated for his support of this growing industry than his distiller friends and that is why they affectionately bestowed him with the honorary title and nickname.

After leaving the banking industry, Taylor traveled to Ireland and Scotland, pursue his love of whiskey and learn distilling from the masters.

Upon returning home to Kentucky he became quite a renowned distiller in his own right plying his trade at the O.F.C distillery which is now the famous Buffalo Trace. He turned things over to George T. Stagg and opened his own distillery on the grounds that is now Castle & Key.

Taylor’s grandfather’s brother was former President Zachary Taylor and his family long had ties to the federal government as a result. He would use these ties to help champion the famous Bottled-In-Bond Act of 1897.

During this time Taylor was competing in what was essentially the wild, wild West of whiskey. No regulation meant illegal distillers and moonshiners would often put just about anything in their whiskey as filler.

As a result, many people fell ill. Others actually died. It was Taylor who helped put an end to that and gave the public a whiskey they could count on being safe and of high quality. Ironically, it would be another ten years until we did something similar with our food supply! (Food and Drug Act of 1907). That always cracks me up. I guess we had our priorities! Lol.

After leaving OFC, Taylor’s new distillery was considered one of the most beautiful of its kind and featured a castle, gardens and reflection pool. Not only that, Taylor invited everyone to come see his new distillery AND was excited to show everyone his process for making whiskey. This was a time when distillers wanted nothing to do with people nosing around their business. But in effect, Taylor created the first ever distillery tours, something that most distilleries today couldn’t survive without!

At Warren we feature the full line of limited edition EH Taylor Bottled-In-Bond releases (except I can’t get a hold of the Four Grain, damnit! lol) as well as two of our own single barrel, barrel picks. All of the above are some of the most delicious whiskies I’ve ever tasted!

We hope you’ll come visit the Warren Whiskey Library, discover and try some of these amazing spirits, and let us share more of this great man’s legacy!

Cheers!

Fitz

Just a quick reminder that my favorite whisky class, Scotch 101, is this Saturday at 3pm in the Warren Whisky Library! We will be featuring amazing and unique tastings from all six (yes, I say there’s six, not five. More to taste for you!). Let us help demystify this often misunderstood spirit and have you leaving with a new appreciation of the iconic spirit.

Here is the awesome line-up for Saturday: Lowlands- Auchentoshen 12, Highlands- Dalmore 15, Speyside- The Glenfiddich 12, Campbeltown- Glen Scotia 10, Isaly- The Bruichladdich Port Charlotte and from The Islands- Jura 10. Each of these has their own unique profile and story!

We may have some surprise treats to go along with each amazing dram!

Tickets are still available on EventBrite for just $39 or simply feel free to send me a text message if you would like more details on the class.

Your Spiritual Advisor John Fitz @ 561-777-4848.

Cheers!

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