Sonoma’s Tall New Entries In The Whiskey Forest
Sonoma-based Redwood Empire Whiskey has two new expressions—“Pipe Dream” Bourbon and “Emerald Giant” Rye—as well as a reboot of their original American Whiskey, now called “Lost Monarch.” All are blends of whiskies aged 4-12 years, and each is named after an ancient, sky-scraping tree in the U.S. National Parks System. Helmed by industry veteran Derek Benham and Head Distiller Jeff Duckhorn, Purple Wine + Spirits began distilling in 2014, followed by the launch in 2017 of a single product, Redwood Empire American Whiskey. Now the trio is set (each 90 proof, SRP $44.99). In conjunction with the launch, the nonprofit Trees for the Future will plant a tree for every bottle of Redwood Empire sold. redwoodempirewhiskey.com
Fresh Old Single Malt from Ireland
The Tyrconnell has been experimenting with cask finishes since the early 2000s. Their newest effort, a 16 Year Old Oloroso & Moscatel Cask Finish, is the only Irish whiskey of its kind, finished in barrels doubly-seasoned—with Oloroso Sherry before a second seasoning with Moscatel wine. The result has a distinctive sweetness and roundness, with a nutty and caramelized taste that precedes a warm and dry finish with hints of grapefruit. 92 proof; SRP $100. thetyrconnellwhiskey.com
New Member of the Crown Royal Family
The fourth release in the brand’s Noble Collection, Crown Royal Noble Collection French Oak Cask Finished, combines the smoothness of Crown Royal Deluxe with rich dark notes of caramel, vanilla and fruit along with the distinct body and structure that can be achieved through French Oak finishing. Best neat or on the rocks. Packaged with a crystal-cut style base and a resealable cork top, in the brand’s signature purple bag plus canister. 80 proof; SRP $59.99. diageo.com
Ardbeg Goes Full Smoke
Ardbeg, long respected as epitomizing the presence of smoked peat in whisky aromatics, has launched an education program to help bartenders understand and complement the nuances of smoke. Participants can expect to learn from unexpected experts (e.g., barbecue chefs) as they endeavor to create inventive serves and in-bar experiences. Lessons will include isolating types of smoke, such as wood, coal and savory. USA Ambassador Cameron George (pictured) created Coal Miner’s Punch for the program, featuring activated charcoal and a smoked paprika garnish. The program rolls out in September, but bartenders can register now at ardbeg.com/MOS.
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