In today’s Dining Section, Robert Simonson’s article, “Moonshine Finds New Craftsmen and Enthusiasts” discusses the current popularity of unaged whiskey aka white dog aka moonshine.
Bottled fresh from the still, without a kiss of oak, these tasty whiskies are starting to get the attention they deserve.
There are two paragraphs in particular that I’d like to draw your attention to:
“Most are the work of young micro-distilleries like Death’s Door, in Wisconsin; Finger Lakes Distilling, in upstate New York; Tuthilltown, in the Hudson Valley; the Copper Fox Distillery, in northern Virginia; and House Spirits, in Portland, Ore.”
“Ehren Ashkenazi, beverage director at the Modern, uses it for Devil in White, a spin on the Manhattan, and Jim Meehan, of PDT, pairs Finger Lake Distilling’s Glen Thunder corn whiskey with sake and Galliano L’Autentico in his Brewer’s Breakfast.”
Here’s Jim’s Brewer’s Breakfast recipe:
2 ounces sake, like Masumi Arabashiri
1 ounce unaged whiskey (Glen Thunder!)
1/4 ounce Galliano, or Galliano L’Autentico if available
Honey Nut Cheerios, for garnish.
Stir in shaker with ice and strain into a chilled coupe. Garnish with Honey Nut Cheerios on a cocktail pick.
Take that, Tony the Tiger.