Last week brought terrible news to Japanese whiskey fans: Suntory plans on halting sales of the wildly popular, and fairly affordable, Hakushu 12-year-old single malt and the Hibiki 17-year-old blend. But fear not oh, drinker of smooth spirits, there are other great options out there. These whiskeys may not be the exact same when it comes to flavour and aroma, but they will definitely appeal to your palate in a similar fashion.
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If you've never really explored it before, drinking whisky can be intimidating. Deciding what whisky to try first is a big decision. And once you decide, should you put in on ice? Drink it straight up? Try it with water? And how are you supposed to taste all these crazy flavours people keep saying you'll pick up when you sip on it?
When you're tasting whisky, nosing, the act of bringing your whisky to your nose and taking a sniff, is a step that a lot of people skip, but they shouldn't. Smelling your booze can help you pick out flavours and aromas that you won't be able to detect through sipping alone. It's an important part of the process.
I used to get in debates almost every time I drank whiskey on whether or not it was appropriate to add water to the stuff. A few aficionado friends would always argue that the only way to drink whiskey was straight up, and I was ruining it with a few drops of H2O. I'd argue most whiskeys were a bit better with a few cubes of ice or a tiny bit of water. The fact of the matter is you should enjoy it however you prefer it, but now there's actual science to back up my watery claims.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations.
Video: What a simple pleasure it is to have a drink at the end of the week while the stress of work recedes like the tide. But alcohol -- especially good liquor -- is expensive. Some claim there are simple tricks that can elevate cheap booze to the top of the shelf, so today we're testing a few ways to improve mediocre liquor.