Wakey Whisky: Longrow Peated Campbeltown Single Malt Scotch

By Eric Ducote

Good morning everyone, and welcome to our first SEC gameday of 2018!  The LSU Tigers face a tough road test today against the War Eagles/Plainsmen/Tigers of Auburn.  I've pretty much always hated Auburn, although they've never been at the top of my SEC hate list, they've always been in contention, in my case back to the cigar smoking on the field days of 1999.  Dick move, Auburn.  Dick. Move.

Now, I have no Alabama whiskey in the collection, so I'm going to have to get a little exotic and break out a new bottle of scotch for this round of #wakeywhisky.  As I'm sure any regular reader knows by now, scotch drops the 'e' from whiskey in their spelling, so this is a bottle of whisky rather than whiskey.  This particular bottle is the Longrow Peated Campbeltown Single Malt, which is a double distilled and highly peated single malt variety. 

Campbeltown is one of the traditional five regions of scotch production, along with Highlands, Lowlands, Speyside, and Islay.  Campbeltown is the smallest of the regions with only 3 active distilleries, including the J. & A. Mitchell & Company which independently operates the Springbank distillery which produces the Longrow scotch that I'm drinking today.  This is the only distillery in Scotland that carries out the full process of malting, mashing, fermenting, distilling, aging, and bottling all under one roof.  Very few distilleries malt their own barley, and quite often they outsource the mashing process to brewing facilities.  

Longrow Peated Campbeltown Single Malt Scotch Whisky

Okay, so, on to the whisky, this one pours a very light color, which indicates to me that it's not a crazy long aging, or it's possibly a very light char on the barrels that they use. The smell is without a doubt peat heavy but it's not so powerful that it's all I can smell.  There are notes of honey, honeysuckle, smoke, and vanilla, all melded together into a delicious sip of whisky.  The smoke builds as I continue to sip with a bit of a bitter astringent note adding another layer of complexity.  The finish is smoky, peaty, with a definite hint of oak. 

This is really one of the more complex scotches that I can remember trying.  So many have a complexity to them, but they are usually still dominated by a distinct note, whereas this whisky really doesn't have a dominant note and instead is a mashup of flavors that compliment each other extremely well.  I wasn't sure what to expect from this new bottle to my collection, but I'm immediately a huge fan.

Here's hoping the LSU Tigers play as well as this scotch tastes, if so we might be seeing a big upset this afternoon.  Cheers, happy gameday, and GEAUX TIGERS! 

Wakey Whiskey: Cane Land Distilling's Original Mississippi Floated Whisky

by Eric Ducote

Good morning everyone, and a fantastic Mardi Gras to you all!  My employer graciously gives us all the day off for Fat Tuesday, so what better way to celebrate the culmination of Carnival than a little wakey whiskey?  For this morning's selection I went over to the Bite and Booze HQ and found a local Louisiana whiskey from Cane Land Distilling in downtown Baton Rouge.  Cane Land is a relative newcomer to the Louisiana alcohol scene, having opened their doors on St. Phillip St. in 2017.  They produce their rum and vodka from their Louisiana sugar cane plantation and mill, making it a true "estate" product that is harvested, mashed, distilled, and bottled all by the same company.

Cane Land's whisky on the other hand is not grown locally but instead hails from the historic practice of floating barrels of American whiskey on barges down the rivers of Kentucky and Tennessee into the Mississippi and subsequently South to the ports of Louisiana. Cane Land recreated that process by sourcing Tennessee whiskey at a minimum of 5-years aged and transporting the filled oak barrels by barge all the way down to Louisiana, and then finishing the spirit in cognac vats before being bottled locally.  Harking on this process, Cane Land refers to their whiskey as Original Mississippi Floated Whisky. I reached out to Cane Land and their GM John Landry told me that so far they have brought down one barge full containing 150 53 gallon barrels, and they intend on doing it again. They bottle their whisky at 80 proof, or 40% alcohol and it's sold directly out of the tasting room, in local retail outlets, and can be found at several local bars.

Cane Land's OMFW - Original Mississippi Floated Whisky

Enough background, it's time to get into the whisky. The color is in the amber range, darker than straw but not quite getting into copper territory.  The aroma is extremely pleasing, a strong oak presence followed up by a fruity sweetness from the cognac finishing.   I feel like the cognac really improves the aroma by balancing out the candy corn sweetness typical from a corn mash whiskey.

The taste is more of the same, surprisingly smooth, with delicate fruity sweet notes playing well with the more bold oak char flavor of the barrel aging.  The alcohol sensation is minimal, and there is a lingering vanilla and cinnamon finish that adds an additional layer of complexity.  I think it was a smart move by Cane Land to source their whiskey rather than start out with a young and unpleasant offering.  I don't know for sure if they intend to produce their own whiskey mash in the future, but we can only hope that it turns out as tasty as this offering.

With that, I hope you all have a fantastic Fat Tuesday, enjoy yourself a #wakeywhiskey of your own, and cheers!

Wakey Whisk(e)y: Laphroaig Cairdeas Quarter Cask

by Eric Ducote

Good morning everyone, and welcome to another beautiful gameday edition of #wakeywhiskey! This round I'll be getting into some scotch courtesy of the good people at Laphroaig. Usually I try to find a connection between the occasion and the whisk(e)y I choose to sip on in the morning, but LSU is playing at Mississippi State and I don't have any spirits from Mississippi in the collection. Honestly, I don't even know if there are any legal distilleries in the state. With that being said, Jay was generous enough to share a sample from Laphroaig with me, and of course I saved some for gameday morning.

Laphroaig's distillery was founded over 200 years ago in 1815 on the island of Islay in Scotland. Islay is known for peaty whiskys overall, although not all Islay whiskys are heavily peated. It's a small island with just over 3,000 residents, but they boast 8 distilleries (with more on the way) and even one brewery, Islay Ales! Laphroaig is situated on the southern coast of the island, about a mile from the Lagavulin distillery, which is less than a mile from the Ardbeg distillery... and those are just three. That's it, I'm putting Islay on my bucket list.

This particular sample from Laphroaig is their Cairdeas 2017 Cask Strength Quarter Cask Edition, clocking in at a robust 57.2% abv. At first I thought that Cairdeas must be some sort of wine that contributed their barrels to this aging, but upon further investigation I learned that Cairdeas is the Gaelic word for "friendship" and this is a special release for the Friends of Laphroaig members. See, you're never too old to learn something new! The whisky is actually aged in first-use bourbon barrels for 5+ years and then finished off for 6 months in American oak quarter casks prior to bottling at cask strength with only simple barrier filtration. Alright then, let's get into it!

My first thought on the nose is that this is a crazy smokey scotch, with a touch of peat and bit of honey sweetness. The flavors are all bold and powerful, and there's an unmistakable burn from the alcohol content, but not as much as I would expect from a 114.4 proof spirit. The taste is the same, with a lot of smoke and char, a little bit of peat, and followed by some more subtle sweet tones of honey and vanilla and a bit of a mineral water finish. After giving it a try neat I added an ice sphere to finish out the pour and that really helped the flavors mellow out and blend together without losing the essence of the spirit. The smokey notes still shine but more of the sweetness and oak character break through.

Overall, a fantastic pour, and it even further cements my desire to spend a few days touring the island of Islay. Now, as I recover from this powerful scotch, it's gameday! Geaux Tigers!

Wakey Whisky: Alberta Rye Whisky Dark Batch

by Eric Ducote

Good morning everyone and a happy #WakeyWhisky to you on World Whisky Day! World Whisky Day (#WorldWhiskyDay) was founded in 2012 by Blair Bowman, a university student in Scotland, and has grown into a worldwide celebration of all things whisky and whiskey.

 According to Bowman, "World Whisky Day is all about making whisky fun and enjoyable. It’s not about being exclusive or prescriptive. You can drink it however you enjoy it (ice, water, mixer – whatever works for you). We want to be all inclusive and that means any kind of whisky/whiskey from anywhere in the world."

For me, that really meant I wanted to try something that wasn't a typical American whiskey and get into something from somewhere else in the world, so I dug through the Bite And Booze whisk(e)y collection and found something new to me. My pick is the Alberta Rye Whisky Dark Batch, a blended rye whisky from Calgary, Canada. This is a unique blend, 91% Canadian Rye Whiskey, 8% Bourbon, and 1% Sherry. Alberta Distillers is the largest rye whisky distiller in North America, but they must source their bourbon from the United States, as it's only legal to call a product bourbon if it's from the US of A. I would also assume that the sherry is sourced, then blended with some of their choice barrel aged rye whisky to create this blend. 

Normally, I'm a bigger fan of non-blended whisky and whiskeys, but I do enjoy a good rye, and a blend with bourbon and sherry sounds intriguing, so... let's dig in. The nose is robust, with the typical cinnamon spice from a rye whisky and also a hint of the sweetness coming from the sherry. Honestly, an excellent first impression, and it's a powerful aroma, I could pick it up as soon as I popped the cork on the 750ml bottle. 

The taste, more of the same, but even better. It's a powerful whisky without being obnoxious, coming in at 90 proof and 45% abv. The cinnamon spice is still going strong, with strong charred oak characteristics from all contributors to the blend, and a sweet honeysuckle-esque finish. The spice lingers for a bit, even getting up into my nostrils as I breathe while I write this post.

From what I can find online, this bottle should be somewhere between $30-$40 if you can find it, which I think is an excellent value. It's exactly on the tipping point between easy drinking and robust without finding it's way into the "so strong it's hard to drink," or "so weak it's barely there" categories. An excellent blend, a real eye opener for me, and without a doubt a pleasant surprise.

I'll be enjoying plenty more of this spirit in the future, but for now, CHEERS!, #wakeywhisky, and Happy #WorldWhiskyDay to you all!

Wakey Whisky: Usquaebach Reserve

by Eric Ducote

Good morning everyone!  I know, it's a Monday... but it's not just any Monday, today is INTERNATIONAL WHISKY DAY!!  International Whisky Day was started on March 27th, 2008 as a way to honor legendary beer hunter and whisky writer Michael Jackson, who was born on March 27th, 1942 and passed away in August of 2007.

In honor of Mr. Jackson, a couple of days ago I popped open a scotch that I've never tried, Usquaebach Reserve.  Yeah, say that one three times fast.  It's pronounced Oos-Ke-Bah and the name is derived from the Scottish Gaelic term for 'the water of life' which is what the Celts called whisky. A quick note here that all scotch is referred to as "whisky" without the 'e', along with scotch-style whiskies that are made in Japan, Canada and elsewhere. Irish, American and other non-scotch-style whiskies are generally referred to as a whiskey with the 'e' included.

Usquaebach Reserve

The Usquaebach Reserve is a blended scotch whisky without a specific age marking, although they claim on the bottle that it's a superb blend of only mature select whiskies.  According to their website at http://usquaebach.com/ the Reserve is a whisky for those seeking elegance and structure. This rare blend features over 50% quality single malts each aged between 16, 17, and 18 years and blended with the finest grain whisky – resulting in a handcrafted spirit that is both timeless and unique. The pour is on the lighter side but still has a nice golden hue.

Now... on to the nose... it's a very complex aroma with sweeter hints of honeysuckle and pear, but also some smoky tobacco notes. It's definitely not a single note aroma, hinting at the whiskies used to make up this blend while still harmonizing together into an agreeable bouquet.

The taste is a little rough on the initial sip - this blend is 43% ABV - but then mellows out into a blend of smoky and sweet, with tobacco notes coming through strong before giving way to some floral sweetness, and then finishing with a combination of vanilla and boozy burn. Although I often try whiskies neat, this one I feel benefits from a little ice or a splash of water.  This helps mellow out some of the harsh boozy burn from the grain whisky while also allowing the more subtle flavors to shine through.

Overall, I think this is a pretty decent scotch for the $40 price tag I'm seeing online, and a good option for someone wanting to get into scotch without going straight to some expensive single malt peat bombs.

Cheers! Happy #wakeywhisky to you all!

Basil Hayden's Classic Manhattan: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

Basil Hayden's Classic Manhattan

Ah, National Bourbon Heritage Month. It came, and it went, so fleetingly. Nothing lasts forever. 

It's our last week to celebrate, and we're doing so with Basil Hayden's Bourbon. The family recipe for this craft bourbon dates back to 1796. Master Distiller Basil Hayden Sr. set out to create a one-of-a-kind bourbon recipe that utilized twice as much rye as traditional bourbons. The result is a spicy bourbon that's great on its own or mixed in a cocktail.

In anticipation of Team Bite and Booze's upcoming trip to New York, here's a recipe for Basil Hayden's Classic Manhattan, developed by Louisville-based mixologist Damien Cooke. Any recipe including Luxardo cherries automatically wins in my book.

Basil Hayden’s Classic Manhattan

2 parts Basil Hayden's Bourbon
¾ parts Carpano Antica Vermouth
2 dashes of Angostura Bitters
Luxardo Maraschino Cherries (for garnish)

Combine ingredients in a mixing tin with ice and stir.
Strain into a martini glass.
Garnish with three cherries on a cocktail skewer.

Humbling Old-Fashioned: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

I'm a sucker for a pretty cocktail, especially one with fancy garnishes. It just makes me feel very adult and very sophisticated. I've only been legally allowed to drink for two years, so ordering alcoholic beverages is still a novelty to me.

Humbling Old-Fashioned at Lock & Key

I'm new to the whiskey cocktail game, and I'm easily impressed, I'll admit it. It doesn't take much to get me excited.

Recently at Lock & Key I ordered the Humbling Old-Fashioned and boy was I ever excited.

This three-ingredient whiskey cocktail tastes more complex than it actually is (it's got three main ingredients).

Buffalo Trace bourbon, Hum Hibiscus liqueur, and agave nectar combine to make this sweet, murky cocktail.

But don't think fruity, think floral.

The hibiscus liqueur tastes like springtime, and it really comes through in this twist on the old fashioned.

I'd put it on shaved ice and call it a snow ball any day.

I'm really excited to try all of Lock & Key's variations on the old fashioned.

Kentucky Campfire: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

It's no secret. I have a pretty bad sweet tooth. My dentist can't keep me away from candy, despite my ever-increasing number of fillings. It's a real problem.

It can probably go without saying that I love dessert-y drinks. I can't really do fruity drinks, but I will always opt for a sugary, boozy concoction.

Kentucky Campfire at Lock and Key Whiskey Bar

That's why I ordered the Kentucky Campfire the last time I was at Lock & Key.

The combination of house-made peanut butter simple syrup, bourbon, hazelnut liquor, Creme de Cacao, and hickory pecan bitters results in a cocktail that tastes exactly as you'd expect it to: warm, peanut butter boozy deliciousness.

Jay and Blair said they'd prefer this as a shot, and I'll admit, its strength and its sweetness would make it fun to shoot, but for me it works really well as a cocktail.

Heck, I'd pair this with a fried peanut butter and jelly sandwich.

Sweet-T-Sway: Whisk(e)y Wednesday presented by Lock & Key

Sweet-T-Sway at Lock & Key

by Sydney "Brown Nose" Blanchard

Somehow, despite the fact that I've worked with Bite and Booze for 6 months now, I've managed to miss out on team trips to one of Jay's favorite watering holes, Lock & Key. When Blair asked if I wanted to grab a whiskey cocktail after work last week, I agreed, even though whiskey cocktails are generally not my thing.

Blair pointed me to a section of the menu called "Whiskey Doubters," and from there I landed on the Sweet-T-Sway.

Much to my delight, I couldn't even taste the Sam Houston whiskey in this concoction (sorry, whiskey lovers).

But the sweet tea combined with pomegranate liqueur and muddled mint served over crushed ice was perfectly refreshing and brought to mind a mint julep.

Maybe if I try each cocktail on the Whiskey Doubters menu I'll eventually become a Whiskey Believer.

If Lock & Key keeps slinging creative, hand-crafted whiskey cocktails like the Sweet-T-Sway, I'll be converted in no time.

For all you Whiskey Doubters out there, I highly recommend trying the Sweet-T-Sway.

Touch of Smoke and Fruit Flight: Whisk(e)y Wednesday presented by Lock & Key

The Touch of Smoke and Fruit Flight at Lock & Key

A lot of posts that I've made about the whiskey and whisky at Lock & Key has featured reviews of individual bottles of booze or an insight into the cocktail menu at the bar. This week, however, we'll examine a whiskey flight at Lock & Key, and why they present a terrific way to consume the water of life.

The Touch of Smoke and Fruit Flight ($23) provides a tasting of three single malt Scotches that are nicely balanced but complex enough for any Scotch drinker to appreciate. Typically the Dalwhinnie 15 is included in this flight, but since Lock & Key was out of stock on my most recent visit, they replaced it with the Aberfeldy 12 Highland Single Malt. I didn't complain. The Aberfeldy had a nice peat flavor without overwhelming smoke. A hint of mint and splash of pear were also there.

The Cragganmore 12 from Speyside presented a lovely balance of fruit and smoke, as advertised. This is a nice sipping Scotch to be sure. The Clynelish 14 from coastal Highlands may have been my favorite of the bunch. It carried the most smoke upfront and then finished a little more fruity.

All in all this flight impressed, and getting three pours for $23 is a great way to enjoy different flavors while at a whiskey bar with the kind of selection that Lock & Key has. I highly recommend it!

The Balvenie 14 Caribbean Cask: Whisk(e)y Wednedsay presented by Lock & Key

The Balvenie 14 Caribbean Cask

Whisk(e)y Wednesday gets back to scoring this week as we take a good long sip of The Balvenie 14 year Caribbean Cask single malt Scotch. This whisky is aged most of its life in used bourbon barrels but then finished at the end inside some Caribbean rum barrels. Brilliant.

The nose is soft and easy with hints of sweet honeysuckle, slight citrus, and minimal peat. Oak and raw sugar come forward with some vanilla as well. On the tongue you get a salty sensation and trickle of molasses. It tastes like a salt and sugar brine with a touch of lemon. There's a waft of smoke as well that didn't come through on the nose. The whisky finishes with a slight burn at the back of the mouth and then a smooth passage to the stomach. It then disappears like a pirate plundered any residuals. It goes too fast, really, and leaves you with nothing but a sensation of apple juice and a memory of what used to be.

The Scotch is remarkably balanced but not complex. It is mellow and delightful, packing one, albeit fantastic, note but perhaps leaving the seasoned Scotch drinker wanting a little bit more. Though, for those looking for a smooth, drinkable Scotch that isn't aggressively smoky or peaty, this is a great choice. At $17 a pour, The Balvenie 14 Caribbean Cask is not the best deal at Lock & Key, but it is isn't a bad value for the quality of the whisky. A score of 81.33 puts it into the Top 20 leader board for Whisk(e)y Wednesday. That's saying something, for sure.

The Balvenie 14 Caribbean Cask
Average Score: 81.33

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by the Lock & Key Whiskey Bar. Lock & Key has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys available for on premise consumption. This WW feature was scored by Jay Ducote from Bite and Booze, Arthur Lauck from Lock & Key, and Eric Ducote from BR Beer Scene. Using our own proprietary scoring system, whiskeys are marked for Nose, Taste, Finish, Balance and Complexity, and "Bang for the Buck" which should encompass the whiskey's overall value. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y (though not undrinkable, you'd let somebody buy you one) while anything below 20 is absolute horse piss, anything above 80 is rather extraordinary, and anything above 90 is world class.

Burt Reynolds' Mustache: Whisk(e)y Wednesday presented by Lock & Key

Burt Reynolds' Mustache at Lock & Key

Few things are as legendary as Burt Reynolds' mustache. Perhaps a Hulk Hogan leg drop or Britney Spears in a school girl outfit could come close, but still, that is one Hell of a mustache. In fact, it is such the 'stache that the Lock & Key Whiskey Bar named a cocktail after it. Part bourbon, part Scotch, and part other elixirs, the cocktail presents a smokey, whiskey forward balance that is great for sipping with or without upper lip hair.

The drink begins with a generous pour of Buffalo Trace bourbon. The skilled barkeeps at Lock & Key precisely add dry vermouth, simple syrup, B&B brandy, and Laphroaig 10 yr single malt Scotch to the mixture then pour it over a large square ice cube in a round rocks glass. The cocktail looks simple. It isn't garnished with an herb garden or served up where expectations are for the drinker to extend a pinky while sipping. Instead, the classic whiskey drink presentation is exactly how Burt Reynolds and his mustache would want it. And once you draw it to your tongue, your taste buds will tell you that the drink is anything but simple. There's a touch of sweetness that gets rounded out by the smoke from the Scotch. Every ingredient plays its role, and you'll be looking forward to ordering another.

Burt Reynolds and his famous mustache

Who makes the world's best single malt whisky? - Whisk(e)y Wednesday presented by Lock & Key

Kavalan Soloist Vinho Barrique Single Cask Strength

Every year since 2007 Whisky Magazine releases the World Whiskies Awards to name the top whiskies in the world. They typically have over 300 entries and go through a multiple-round tasting process to determine the elite sips from around the globe. This year's results came as a shock to many people as a single malt cask strength whisky out of Taiwan called Kavalan Soloist Vinho Barrique took home one of the most coveted prizes: the best single malt whisky in the world for 2015!

Traditionally this category had been dominated single malt Scotch, but last year the Tasmanian Sullivan's Cove French Oak Cask Single Malt took home that prize, and now with the top spot moving to Taiwan, the Scots might need to be worried. In order to be named best in the world, a single malt must first be named best in its region, of which there are 13: Africa, Australia, America, Europe, and Asian get their own regions, as do Ireland and Japan. The rest of the options come from the six whisky regions of Scotland: Highlands, Lowlands, Island, Islay, Campbeltown, and Speyside. So with 6 of the 13 finalists and by far the longest traditions of single malt whisky production, it is easy to see why the Scots are usually the favorites for the award.

Kavalan didn't quite come out of nowhere. In 2012 it won new whisky of the year from Whisky Bible and it also won a gold medal from the San Francisco World Spirits competition. Still, the only whisky distillery on the island of Taiwan, the King Car Distillery, got its start in 2005, so to see it claim the spot as the world's best whisky in 2015 is quite an astonishing accomplishment.

The World Whiskies Awards also have categories for American, Blended Malt, Blended, Canadian, Flavored, Grain, and Pot Still whiskies. Perhaps we'll look at some of those, especially the American category, in next week's Whisk(e)y Wednesday post presented by the Lock & Key Whiskey Bar.

Tour the Kentucky Bourbon Trail with us this summer: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard, intern

You know what sucks? Being a broke intern. Pinching pennies gets old, and things can look pretty bleak until Treat Yo Self day.

But here's the thing: Team Bite and Booze is heading to Kentucky this summer, and it's a trip even a broke intern can afford.

Really. It's, like, alarmingly affordable.

For $1,850 per person, you can come with us on a trip to explore the Kentucky Bourbon trail. From July 9 to 13, we will be staying in the state's fanciest historic hotels and having lunch and dinner at the best local restaurants, all while tasting the best drinks bourbon country has to offer.

This is an all-inclusive trip. You don't have to worry about where you'll be staying, what you'll be eating or how much you'll be drinking.

We've got all that covered.

For three days we'll be touring distilleries across the state hand-selected by Jay. The only thing not included in the price is airfare. You'll have to arrange your own flight.

You can get a look at the more detailed itinerary by filling out the form here or by sending an email to our tour guide and favorite sommelier Myrna Arroyo at myrna@rouxwinetours.com.

Registration closes on March 15, so get in touch with Myrna to pay your deposit and save yourself a spot! This is a trip you won't want to miss out on.

Maker's Mark Whisky: Whisk(e)y Wednesday presented by Lock & Key

Maker's Mark Whisky

It seems as though I may have turned my back on Marker's Mark. While my score came in higher than the average, it still didn't raise the mean by all that much. I used to be a fan, so I'm not sure what happened. Perhaps I had just been a victim of marketing or perhaps I really just never compared it to anything but Jack Daniels while at a wedding reception. Also, it could be a sense of nostalgia because I've actually been to their distillery (speaking of distillery tours, want to join me on the Kentucky Bourbon Trail this summer?). Still, the scores for Maker's surprised me. You can of course find it at Lock & Key ($7) and try it for yourself, but be aware that if you drink it next to other bourbons, you might have remorse like I do!

The nose gives off a very generic aroma of vanilla, caramel, and oak. It is light and soft and really uninteresting. On the tongue you get a hay and grassy harshness. There is very little sweetness but some warming heat and a touch of spice. It is no wonder that I've always liked Maker's and Coke when I have to drink whiskey in that fashion. With very little inherent sweetness, it doesn't make the drink extra syrup with the addition of soda. Over the whisky (yes, they use the Scotch spelling) has one big note. It is a dry, simple tailgating kind of bourbon with a pretty decent price point. Enjoy it in mixed drinks, otherwise don't bother.

Maker's Mark Whisky
Average Score: 47.67

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by the Lock & Key Whiskey Bar. Lock & Key has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys available for on premise consumption. This WW feature was scored by Jay Ducote from Bite and Booze, Arthur Lauck from Lock & Key, and Jeremy Spikes. Using our own proprietary scoring system, whiskeys are marked for Nose, Taste, Finish, Balance and Complexity, and "Bang for the Buck" which should encompass the whiskey's overall value. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y (though not undrinkable, you'd let somebody buy you one) while anything below 20 is absolute horse piss, anything above 80 is rather extraordinary, and anything above 90 is world class.

Best of 2014: Whisk(e)y Wednesday presented by Lock & Key

Pappy Van Winkle 23 year

This year in whiskey started strong at the Social Southern Small Batch Bourbon Dinner in January. You never argue with a chance to taste George T. Stagg, Black Maple Hill, the Thomas H. Handy Sazerac Rye, and Pappy Van Winkle 23 year. One of the most coveted whiskies in the world, the Pappy 23 year lived up to the hype with the strong notes of vanilla, oak, and sweet corn with a bit of lingering spice. Each of the spectacular whiskies partnered marvelously with a dish from Social (Lafayette, LA) to create one of the best whiskey tasting experiences I've ever been a part of. I didn't score the Pappy or any of the other small batch whiskeys that day because I didn't have my panel present and I wanted to enjoy the dinner. I'm not sure exactly how they would fare in the Whisk(e)y Wednesday points system, but here are the top three scored whiskies from 2014. For the full list of the top 20 all time whiskies scored on Bite and Booze, scroll down the right column of the site. 

Ardbeg Auriverdes 94.67

Noah's Mill Bourbon 86.5

Talisker Distillers Edition 84.75

Tasting Whiskey: Whisk(e)y Wednesday presented by Lock & Key

Tasting Whiskey by Lew Bryson

For this week's Whisk(e)y Wednesday we are going to hit you with some knowledge, proudly sponsored by the Lock & Key Whiskey Bar. Whiskey is enjoying a huge surge in popularity from all segments of the population. Whether it is Scotch, Irish, bourbon, rye, Canadian, Japanese, or artisan American whiskies, the spirit is flourishing. It is important for any imbiber to know where and how this impeccable liquor is created. Storey Publishing sent me a review copy of Tasting Whiskey, written by Whisky Advocate's managing editor Lew Bryson, and it is worth the read for all levels of enthusiasts.

From a guy who has spent the last 20 years immersed in the world of whiskey, our eyes are opened to how whiskey is made, how it is aged, and why it tastes the way it does. There are many “laughable” misconceptions that Bryson addresses, and it is essential that we debunk how we think whiskey is produced, aged, and spelled. Bryson takes the reader on an exploration of the whiskey world by further explaining the unique challenges of tasting it. Once we get through the basics, he discusses the many differences among whiskey regions and types, teaches us how to collect and store whiskey, and provides cocktail recipes and food pairings.

As we all dream to embark on our own whiskey journey, make sure you pick up one of the best whiskey books I’ve seen and absorb Bryson’s knowledge of the wonderful world of whiskey.

Nick Offerman's Tales of Whisky: Whisk(e)y Wednesday presented by Lock & Key

Nick Offerman singing about whisky. Life is now complete.

Sure, the good people at Oban and Lagavulin (or really Diageo) set this up to be a marketing campaign for their Scotch, but what's not to love about our favorite mustached man's man singing a tune about whisky? If it has given you a hankering for of dram of Scotch, make sure to head over to the Lock & Key Whiskey Bar as they have multiple varieties of Oban and Lagavulin to choose from, all of which are fantastic!

You can actually see more Nick Offerman videos about Scotch at the My Tales of Whisky Youtube Channel.

To Decant... or Nah: Whisk(e)y Wednesday presented by Lock & Key

There seems to be a rift in the whiskey world about whether or not to use a decanter. So this week, Whisk(e)y Wednesday presented by Lock & Key Whiskey Bar will explore just that. In the world of grapes, the taste of a wine can improve dramatically when it is decanted, but does the same apply to the taste of a whiskey? The answer is no. Whiskey decanters got their start back when whiskey only came in barrels. Similar to bringing a growler to fill with a special craft brew, you would bring your jugs to the local general store and fill 'er up with hooch. Decanters were used for easier pouring over thick, heavy clay jugs, and they provide, to this day, a more refined aesthetic. Flash forward a couple hundred years and the whiskey decanter's current use is purely for looking good and possibly for hiding the brand of your booze. Whiskey Decanter Co. recently sent me a couple of their premiere decanters, both beautiful but both very different. I'm excited to have them sitting on my shelves for years to come!

The Lexington

The Lexington is hand-made with mouth-blown accents. Squared off with a hefty bottom weight to it, the Lexington has an outward beveled spout. It is an ideal gift for any man in your life because of its more masculine shape and heft, but by all means the ladies can enjoy a pour from it too!

The Fusion Derby

The Fusion Derby is slightly more feminine. It has a rounded bell shape and the topper fits a more securely than that of the Lexington. The glass is thin and extremely light so it is also easier to pour whiskey from it. 

Talisker Distillers Edition: Whisk(e)y Wednesday presented by Lock & Key

Talisker Distillers Edition

A good Scotch makes me happy. Alright, any good whiskey or whisky makes me pretty happy. But seriously, when I get a taste of an amazing single malt, I can't help but smile. Talisker Distillers Edition ($19 at Lock & Key Whiskey Bar) is one of those whiskies. This particular Scotch was distilled in 2002 and bottled in 2013 after being finished in Amoroso Sherry Casks. Sea salt and "Grand Isle" smoky aromas warm the nostrils at first whiff. The salt brine of a spirit continues on to coat the tongue with the smoke of a campfire and fine cigar blended together. Smoked grains come through in the flavor profile and the whisky leaves with a soft warmth. It is extremely balanced and complex at the same time, making it a fantastic whisky to sip at any time. Interestingly enough, even with a few different judges and not looking back on the score, we rated the Distillers Edition the exact same as the Talisker 10 Year back in 2012. That also means it scored well enough to be in the top 10 of 100s of whiskies that we've judged for Whisk(e)y Wednesday. Do yourself a favor and try it!

Talisker Distillers Edition
Average Score: 84.75

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by the Lock & Key Whiskey Bar. Lock & Key has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys available for on premise consumption. This WW feature was scored by Jay Ducote from Bite and Booze, Arthur Lauck from Lock & Key, Jeremy Spikes from Old Maul, and Natalie Parbhoo from International Wine and Spirits. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y (though not undrinkable) while anything below 20 is absolute horse piss and anything above 80 is rather extraordinary and anything above 90 is world class.