Jeremy Hsu, a staff writer for Life’s Little Mysteries, recently addressed this question and asked yours truly to comment. View the story here.
Category Archives: Spirits
Josh Ozersky penned “White Dog Rising: Moonshine’s Moment” for Time yesterday.
“Why is moonshine making a comeback? For the same reason absinthe did a few years ago. Because it’s delicious. Because it’s illegal. And because it’s cool.”
“None of the luxury-tinged language that surrounds its grown-up siblings, like bourbon or scotch, applies to the dog. There are no 12 years of ‘mellowing,’ no ‘complex vanilla notes.'”
“Kentucky’s Buffalo Trace (one of the oldest and most admired distillers in the U.S.) makes White Dog, Wisconsin’s Death’s Door Spirits has White Whisky and even New York’s tiny Finger Lakes Distilling sells Glen Thunder, named after the Watkins Glen racetrack. I had a flight of all three at Tipsy Parson, in New York City, and expected them to be uniformly vile. I’m no enthusiast of this sort of thing, and even the most acclaimed and expensive grappa tends to make me cough and gag. But there was no question that the three products all tasted different, and not unpleasing: they’re neither blankly insipid, like vodka, nor gasoline-y, the way so many clear spirits are. Obviously, a lot of care went into them.”
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.