Let's think of whiskey like a fine wine: an intoxicating blend of perfumes and subtle flavors, just begging to be slowly savored.
And just like wine these days, people are making whiskey right here in Arizona. Artisan furniture maker Stephen Paul started Hamilton Distillers in 2011, modeling his line of Whiskey del Bac after the process used in single-malt Scotch. (Except for one key difference: Instead of Scottish peat, he malts his barley with mesquite wood from the Sonoran desert.)
Paul hosts regular whiskey tastings and tours at his 8,000-square-foot warehouse, 2106 N. Forbes Blvd. He recently gave me a rundown of his three spirits: the multiple award-winning Classic Unsmoked variety, the mesquite-smoked Dorado and the unaged Clear whiskey.
To get the most out of your whiskey, here are Paul's tips:
A) Let the liquid sit in your glass for a little bit so that "the glass fills up with the aroma."
B) You can treat the whiskey like wine and swirl it around, looking at the legs it leaves on the side of the glass.
C) When "nosing" the whiskey, keep your mouth open as well as your nose. "Your tongue plays a big role in what you smell," he says.
D) Don't take a huge gulp. "I just put a small amount on my tongue and let it spread into my mouth and over my tongue."
Hamilton Distillers is holding its next tour Oct. 24 at 3 p.m. To find more info and sign up, click this link.
Of course, you can still throw it in a cocktail!
The Grey Ghost
Ingredients:
- 1 part Whiskey Del Bac, Clear
- 3 parts milk (or a mixture of milk and cream for a more decadent glass)
- 2 parts Kahlua
Fill a cocktail shaker with ice. Add all ingredients. Shake and strain into chilled rocks glass filled with ice cubes. Top with a dash of freshly-grated nutmeg.
-Created by Quentin Thomas, courtesy of Hamilton Distillers
