Every so often Fortune smiles down upon me and hands me a treat. Last week, the treat came in the form of a tasting across the Internet via Twitter, courtesy of The Whisky Wire and Arkwrights Whisky and Wines.
With around twenty very game tasters, many of them quite knowledgeable, we cracked five sample drams of American whiskey and shared our thoughts. If I can’t by any stretch of the imagination count myself among the knowledgeable, I was at least as game as anyone else to try the products of my native country.
Like any tasting, sharing the same sample is no guarantee of sharing the same flavor. What’s fascinating about a live online tasting is the range of different subjective impressions, the overlap of impressions, and the complete lack of cues as to what anyone else is thinking until the tweets hit the feed.
By way of example of how diverse the impressions can be, one fellow taster seemed to taste a hint of chocolate in just about everything, but also admitted to suffering from an acute chocolate craving. Another quoted the taste of candies or fruits which were likely spot-on in terms of description, but which tasters outside that country hadn’t ever experienced. One whisky inspired a characterization of strong tea flavours, which a couple of tasters didn’t find no matter how thoroughly they searched their palates.
Finally, with a virtual web drumroll, the sample drams were revealed:
Elijah Craig 12 Year Old Small Batch Bourbon,
Noah’s Mill Small Batch Bourbon,
Bernheim Straight Wheat Whiskey,
Pikesville Supreme Straight Rye Whiskey
High West Double Rye Whiskey
You can visit the TwitterTasting to see what our impressions were of each sample. Personally, I liked the Bernheim Straight Wheat for its sweetness, and the High West Double Rye for its complexity – but the ranking of favorites was as diverse as the aromas and flavors tasted.
Many, many thanks to The Whisky Wire and Arkwrights Whisky and Wines for the opportunity to educate myself in faraway France as to the diversity that is American whisky, and to Steve Rush of the Whisky Wire for running a great tasting.
On a slightly related note (American whiskies, to be exact), we stopped by the Honky Tonk Bar in Chelsea, London last night and I saw something I’d never seen before at the rustic, rough-hewn bar on a very posh street: Tiny little jars, the kind used for single jam servings, filled with either brown or opaque liquid. Two cheerful drinkers at the bar (who had about twelve small jars, all empty, before them) told me these were Picklebacks.
Whisky in one jar, pickle juice in the other. “From dark to light, out of the darkness and into the light,” is what the friendly barkeep said as he served us our own round and showed us how it was done. Whisky first, pickle juice second, in quick succession.
This is not for sipping, this is for shooting. And it’s not a technique devised for fine whiskies – the pickle juice back cuts the taste of the whisky as well as (I imagine) imparting some of vinegar’s health benefits to the liver when under assault.
Now I’ve done my homework and found out that the Pickleback, also known as a Piskey, has been popular Stateside for a little while now, and the picklejuice can be just as finely tuned as a fine neat whisky – nectarine pickle juice, artisanal pickle juice, pickle juice served like a martini, etc. If it has to do with drinking, trust people to dress it up.
I can’t say its something I’ll be doing on the regular, but I can say it was fun. Also, I can say the Buffalo Trace neat that I’d ordered was completely lost on me because after that initial Pickleback, pretty much everything tasted like pickle juice.