Interestingly (to me at least), I've wondered what it would be like if there were a serious single-malt movement in the U.S. attempting to produce quality product using scotch-worthy methods but, unlike McCarthy's, say, which imports peated malt from Scotland, keeping it all 100% local. What regional characteristics, if any, would materialize? I live in NY but I'm from Western Washington (State), and if I were to imagine what a whiskey distilled there (but from barley grown in Eastern Washington, where such things are grown) would taste like, I think would imagine something rather like this Yoichi.
The above link and others make the Stranahan's seem worth checking out. It's stocked here in NY. Maybe I'll take a chance on it.
Bulkington wrote:The above link and others make the Stranahan's seem worth checking out. It's stocked here in NY. Maybe I'll take a chance on it.
Rather than chance it, Beekman Liquors on Lexington Ave. and 47th is having a Stranahan's tasting on Wednesday, 9/24 (4:00 - 7:00).
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