J&C cocktail is simple drink made with Tennessee Whiskey & Coke served in a Collins glass & also known as ‘Lemmy’ named after the popular member of a heavy metal band ‘Motorhead’🥃🦌🥃 . An alltime Southern American popular drink is especially a big hit with young guns, though some whiskey aficionados consider it not intellectual or cultured fare drink. Why not make it a high brow with a twist. Experimentation gives rise to new life. So here is a Cinnamon twist to the famous JD&Coke🥃🦌🥃 . Ingredients
Tennessee Whiskey – 45 ml @jackdaniels_us Coke – 125 ml Club Soda – 20 ml Peychauds Bitters – 5 ml Lemon wedges Cinnamon stick straw . Preparation Method
Fill the Collins glass with ice & throw in the lemon wedges with a gentle squeeze. Pour on the rocks the whiskey & the bitters. Pour in the club soda & give it a gentle stir. Top it up with coke. Garnish it with Cinnamon straw & sip through it as you enjoy the refreshing, bubbly drink with the aroma & flavor of pungent & scenty cinnamon lingering finish🥃🦌 . Whiskey notes: The Lincoln County Process (LCP) followed in production of Tennessee whiskey is a 3-5 day filtration process where the newly-distilled whiskey such as the Jack Daniel’s trickles drop by drop through ten feet of densely packed sugar maple charcoal prior to entering it into the barrel. The result of charcoal filtration is that it removes certain compounds from the new make whiskey, such as esters and congeners, making a Tennessee Whiskey of exceptional smoothness with maple flavor.
Boulevardier cocktail is a concoction of whiskey, sweet vermouth, and campari & its creation is attributed to Erskine Gwynne, who founded a monthly magazine in Paris called Boulevardier🥃 . Here is the Orange twist to the Boulevardier. It is believed that a great cocktail incorporates spirits with sweet, sour, and bitter components to achieve a harmonious balance.
Well, with my whisky as the spirited base, sweet & tangy orange juice replacing the sweet vermouth, the herbs & fruit liqueur Campari, the hazelnut monin syrup for that nutty flavor & the punky Alpino bitters to finish, it’s time to shake this one rather stir. . Ingredients
Single Malt Whisky – 45 ml @pauljohnwhisky Campari – 15 ml @campariofficial Orange juice – 25 ml (substitute to Sweet Vermouth) Hazelnut Syrup – 5 ml @monin_europe Bitters – a dash Alpino bitters Orange peel
Combine all, except Alpino bitters, in a boston shaker with ice & shake well. Strain it into a crystal stem & express orange peel. Add a dash of Alpino bitters. Garnish with orange rind . Whisky notes – 2 row barley vs 6 row barley. We all know 100% malted barley goes into making of a Single Malt Whisky & there is no other grain permitted under the regulations governing production of Single Malt. Two general types of barley are 2 row and 6 row. The 2 row barley has a lower protein content & higher starch which helps in converting to sugar to fuel fermentation. Barley with lower nitrogen is high in starch & has large grain size & good enzyme potential & ability to germinate. The 6 row barley has more protein that fastens conversion to fermentable sugars. It has a higher carbohydrate. 6 row has higher enzyme which means it can convert adjunct starches, which lack or are deficient in enzymes, during mashing. Both types of barley have their own pros & cons🥃 . @pauljohnwhisky are created from Indian 6-row barley sourced from across the vast lands of Rajasthan to the foothills of the Himalayas which are responsible to several of the whisky’s intrinsic characteristics🥃
Sour Mash . You must have heard the term ‘Sour Mash’ often either on the whiskey bottle label, uniquely the American whiskies, or in the course of discussion on making of whiskey🥃🥃 . Sour mash has really nothing to do with being something sour. It’s a process to reuse material from an older batch of previous run of mash to start the fermentation of a new batch🥃 Something, akin to the process of making of sourdough bread. A whiskey made using this technique can be referred to as a sour mash whiskey. The purpose – to control the growth of bacteria which could impact the whiskey’s taste and create a pH balance for the yeast by controlling acidity levels & the ultimate goal to have flavor consistency in between the batches. In the case of Tennessee Whiskies it is a legal requirement. Other terms that can be used in place of sour mash are spent grain, spent mash etc.🥃🥃🥃 . Here is Dickel Tennessee Whisky ‘Sour mash”, 90% proof, which is filtered through charcoal before being aged & thus not a Bourbon. With a Mash Bill of 84% Corn, 10% Rye, 6% Malted Barley, this dram has a caramel colour, to the nose – very appealing/ vanilla/citrus sweet apple/ on the palate – delightful spiciness/ evoking cinnamon/fruity sweetness/ woody/ & has a smooth finish with lingering oak & dried fruits🥃🥃🥃🥃 . It’s said as a child Dickel grew up in Europe & considered Scotch the ultimate whisky & thus he adopted the Scottish spelling ‘whisky’ to his dram & skipped ‘e’ which is otherwise so common in American Whiskey . Cheers!
Whisky – 45 ml @pauljohnwhisky Orange liqueur – 15 ml @grandmarnierofficial Lime juice – 10 ml Sugar syrup – 10 ml Ripe Pineapple – 3 chunks Red wine (Merlot)- 10 ml @bigbanyanwines . Preparation Method
Combine pineapple chunks, syrup, lime juice in a mixing glass & muddle to extract pineapple flavour. Add in the whisky & orange liqueur. Shake it well with ice using a Boston shaker. Double strain into a cocktail glass. Float the red wine using a spiral bar spoon. Garnish with a pineapple wedge . With the bouquet of ripe berries of Merlot Wine interspersed with fragrance of fresh pineapple in the subtle concoction of smooth & rich flavorful whisky & sweet citrusy orange peels, this cocktail comes to life. A perfect cocktail to toast an occasion🥂 . Coming to whisky & nuances. Let’s check compounds responsible for the aromatic notes & tone that we perceive when nosing & sipping a dram🥃 . Lactones: These compounds are found in the oak barrels that whisky is aged in & is picked up by the spirit. This contributes to the woody & coconut flavor🥥 . Phenolic compounds: These compounds such as guaiacol & eugenol are the reason behind the smoky, bitterness & spicy flavour in a whisky. In the case of scotch, it’s the peat fire which dries the malted barley that results in the presence of phenolic compounds. Cresols are responsible to that band-aid like medicinal aroma . Aldehydes: These compounds are extracted from oak barrels into the whiskey that contributes to spicy, woody aroma. While ‘Vanillin’ contributes to the vanilla tone the ‘Furfural’ adds to the grainy flavour while ‘Heaxanal’ adds the grassy note to a whisky . Esters: These compounds add to the fruity flavors. ‘Ethyl hexanoate’ contributes to sweet apple flavour whereas ‘Isoamyl acetate’ gives a banana & pear like aroma . Other compounds such as Damascenone add floral notes while ‘Diacetyl’ contributes to the buttery taste . So the next time you perceive these notes while sipping your dram be sure the chemical compound strikes your mind
A twist to the classic Whisky Sour. With the @pauljohnwhisky SM X’mas edition fresh in my cabinet & to compliment it, the Apricot Brandy with it’s rich aroma & amaretto flavour, the evening is all set for another happy hours . Ingredients
Single Malt – 45 ml @pauljohnwhisky Apricot Brandy – 20 ml @bolscocktails Fresh lime juice – 25 ml Half Egg white – 15 ml Sugar Syrup – 10 ml Bitters – A dash @angosturahouse . Preparation Method
Combine all, except bitters, in a Boston Shaker & shake it dry for half a minute. Then add few ice cubes & shake it again. Strain it in an old fashioned glass over ice cubes & splash a dash of bitters. There friends we have the Friday evening – “The Whisky Apricot Sour” – A Prelude to Christmas🥃 . Filtered vs Unfiltered Whisky: You read it right, many a times on a whisky bottle label you would find these terms. So an unfiltered whisky is also known as non-chill filtered, meaning it has not been filtered once pulled out from barrel. So it’s said that when it’s chilled or diluted to reach it’s bottling proof, unfiltered whisky will have particles & takes on a cloudy hue. Thus, before dilution these whiskeys are filtered so that the whisky on the shelf looks clear and doesn’t get cloudy on dilution🥃 . Well, on the other hand filtration gives a clear look to the whisky but also removes somes flavor. Whereas, unfiltered or non-chilled filtered whiskey are considered to be more flavourful and generally bottled at barrel strength or proof so that a small amount of chilling or infusing with a few drops of water will not make it cloudy. @pauljohnwhisky here carries a non-chilled filtered statement on the bottle label🥃 . Cheers!
This Christmas Edition 2019, from the tropical shores of Goa has spent some exotic time maturing in Pedro Ximenez Cask, in short PX, before being bottled at the strength of 46% abv.
‘PX’ is the name of a Spanish wine grape variety. It is used to produce a style of Sherry that is sweet, dark, dessert wine. It has a strong taste that reminds of raisins & dry fruits.
With the Single Malt Christmas edition around, the bunnies, teddy bears & rest made it to the unboxing ceremony including the Scottish Piper man in his traditional tartan kilt playing a bagpiper.
This Christmas edition reminds me of fortified cakes. A rich caramel honeyed colour, with aroma of sweet ripe fruits & vanilla, on the palate exotic honeyed as well oaky sweetness, sultanas, raisins, orange peel & to finish the lingering toasty & nutty spiciness. This whisky is a luscious treat.
Watch out for some delicious whisky cocktails in the days to come.
Some of the whiskeys undergo a double maturation when a whisky or any spirit is matured in a first cask of a particular origin, normally the bourbon cask, & then spends time in a cask of different origin for a couple of months till the entire maturation. These different origin second cask are predominantly the ones that has been used to mature fortified wines mostly sherry & of course also Port, Burgundy, Chardonnay etc.
We come across these words on the bottle labels but sometimes just give it a pass. Let’s decipher what exactly this could mean & how it could help us to appreciate the final sip.
Whisky basically has three strengths in it’s lifetime.
Still strength – At this stage the whisky that comes out of the still is around 70%abv to 75%abv.
Barrel strength – After ageing for a few years when some alcohol evaporates the alcohol% drops to barrel or the cask strength of 60% abv to 65% abv.
Bottle strength – At the bottling stage some distillers add enough water to the whisky to bring the bottle strength to 40%abv.
Coming to the Barrel strength, Cask strength, Barrel proof these are all nearly synonymous. They all mean the same thing that is the percentage of alcohol of a whisky as it comes out of the barrel. It describes a whisky that has not been substantially diluted after its storage in a cask for maturation. These whiskies are non-chill-filtered which retains fatty acids which are part of the aromatic profile & appear cloudy on addition of water to the dram.
Small batch whisky are produced by mixing the whiskies of rather small number of selected casks and then bottled. These are distilled in limited quantity. Mostly American whiskies get covered under this category.
Single barrel whisky on the other hand is bottled from whisky that has been aged in an individual barrel rather from the blend of whiskies coming from several barrels. It provides unique characteristics to the finished whisky.