Welcome to Episode #6 of The Whisky Guy Podcast!

The Whisky Guy Podcast – Episode #6 featuring George Summer from Chelsea Wine Vault in New York City

It’s Whisky Wednesday – Time for a dram!

Published November 25, 2015

In this episode of The Whisky Guy Podcast:

Happy Thanksgiving!

For people celebrating in the US, Happy Thanksgiving!  For those in Scotland, Happy St. Andrew’s Day – the patron saint of Scotland – on Monday, Nov 30.  Dec 6 marks the beginning of Hanukkah, and head to the local pub on Friday, Dec 4 for Bartender Appreciation Day!  And don’t forget to tip your bartender.

Help Spread the Word!

The Whisky Guy Podcast currently has listeners in 60+ countries (including Japan, Denmark, Ghana, Germany, Viet Nam, and Chile) and 48 states and Washington DC in the US, but not South Dakota or West Virginia!  If you know someone in those states, tell them about the podcast and that they can subscribe on iTunes (http://bit.ly/WhiskyGuy_iTunes) and Stitcher (http://bit.ly/WhiskyGuy_Stitcher).

Holiday Gift Season

Have a whisk(e)y fan in your life and not sure what to get them?  Later in this episode, a discussion with George Summer from Chelsea Wine Vault will shed some light, focusing on Bang For Your Buck whiskies.

Crown Royal Northern Harvest Rye named World Whisk(e)y of the Year

Do you agree with Jim Murray?  Nods went to lots of great whiskies in different categories, but Crown Royal Northern Harvest Rye was named World Whisky of the Year.  To pick-up a copy of the 2016 Whisky Bible click here, and stay tuned for my tasting notes on that whisky.

Interview with George Summer – Chelsea Wine Vault

George Summer at the Chelsea Wine Vault in New York City

• Find the Chelsea Wine Vault online:
  • Chelsea Wine Vault Website
  • Chelsea Wine Vault on Facebook
  • Chelsea Wine Vault on Twitter
• George Summer helps keep the shop spirit selection as good as it is
• Grew up with a moonshining uncle
• Owned a restaurant in Florida for 8 years
• Became certified in spirits by the Wine & Spirits Education Trust
• Worked as an ambassador for several luxury brands
• Believes that spirits ‘shape the universe’
• Attributes growth in whisk(e)y in part to women’s interest
• Could 2016 see 1,000+ craft distillers in the US?
• Let’s talk Bang for our Buck

Poitin, a native Irish spirit made from Sugar Beets and Barley Malt, available at Chelsea Wine Vault

• What whisk(e)y can I get for up to $35 that will impress me?
  • The first question to ask is “what will you use it for?”
  • George’s go-to in that price point is Rebel Yell Small Batch Reserve
  • More texture and honey notes, works well in cocktails
  • Another option – Poitín from Glendalough Distillery in Ireland
  • Not to be confused with Poutine, a canadian french fry and gravy dish
  • Ireland’s original spirit – recipe from the early 6th century
  • Made from grains and sugar beets
  • Stills made in Germany
  • Almost Sake-like flavors and textures
  • Highly local product

Rebel Reserve – recommended by George Summer at Chelsea Wine Vault

• What whisk(e)y can I get for up to $75 that will impress me?
  • The bulk of the every day whiskies are in this range
  • Irish Whiskey – Red Breast, Green Spot, and Slieve Foy (unfortunately Slieve Foy is no longer in production)
  • Pro Tip: Look for rare and unique whiskies at liquor stores in rural areas or states that can’t sell via the internet (like Knappogue Castle for $24)
  • Scotch Whisky – Clynelish.  Brine/Saltiness and under appreciated.  Pairs well with food.  Auchentoshan and Kilchoman are other options.
  • North American: Rye – Sazerac, Wild Turkey 101 Rye, or James E. Pepper 1776. Bourbon – Wild Turkey Rare Breed or Charred Oak – 70% corn, 25% rye and 5% barley with 5 years in #4 charred casks.  50% ABV, made to be diluted with ice.
  • Other global whiskies: Amrut malt whisky from India (which somewhat compares to a Highland Scotch Whisky), Yamazaki or Nikka from Japan, or Glen Breton from Canada.  Whistlepig from Vermont or Masterson’s from Sonoma are other options.  If you can find it, another option is P&M whisky from Corsica; available in Canada.

Charred Oak – recommended by George Summer at Chelsea Wine Vault

• What whisk(e)y can I get for up to $150 that will impress me?
  • Hillrock Solera Bourbon from master distiller Dave Pickerell
  • 1776 15 yr
  • Nikka 21
  • Amrut Sherry Cask
• Unlimited funds – what whisk(e)y will impress me?
  • Don’t bother with Pappy
  • Longmorn 40 or Glenfarclas 40
  • Overaged whiskies often have too much wood and not enough distillery flavor
  • Glenlivet Cellar Collection
• Find the Chelsea Wine Vault in the Chelsea Market in Manhattan

Visit the Chelsea Wine Vault in Chelsea Market, between 15th and 16th St on 9th Ave in New York City, under the High Line

Help Keep The Whisky Guy Free and Ad-Free!

Thank you to those that have already become supporters through Patreon.  Each episode of the podcast takes over 20 hours to produce and becoming a sponsor makes sure the info I share isn’t paid for by corporate money.  Become a sponsor for as low as $1 per episode – less than the cost of a latte per month – and receive some great Thank You gifts and access to exclusive content.  This week, patrons receive a recipe for a Bourbon Pumpkin Pie with a Bourbon Flambé Pecan top.  For the first 50 people that sign on at the $5/episode level and stay on for at least 4 episodes, I’ll send a limited edition Whisky Guy t-shirt.  Learn more by visiting The Whisky Guy on Patreon.

Tasting Notes: Crown Royal Northern Harvest Rye

What do I think about Jim Murray’s World Whisky of the Year?

Appearance:

• I love the bottle – same shape as Crown Royal Deluxe and Crown Royal Black
• Green accents make it easy to distinguish as a rye whisky – a nice plus.
• Color in the bottle is nice but is missing depth.
• More viscous as it pours than I expected

Aroma:

• Very in-your-face rye.  Light hints of clove, citrus and endive, but the rye is overpowering.
• After sitting on the glass a bit, more Canadian sweetness comes out

Taste:

• First taste is a slap in the face; overwhelming
• After the first taste, the surprise from the first taste is gone and you realize the whisky is missing something

Finish:

• Short; much shorter than I expected from it’s flavor and aroma

Diluted:

• The whisky comes alive with the addition of water.  The flavor really comes out, along with the aroma and finish.

Overall:

I wouldn’t call it a “World Whisky of the Year,” but it will definitely find a home in my whisky cabinet.

Bottled at 90 Proof and 90% Rye

Connect with The Whisky Guy Socially

• The Whisky Guy Website
• The Whisky Guy on Facebook
• The Whisky Guy on Instagram
• The Whisky Guy on Twitter
• The Whisky Guy on Pinterest
• The Whisky Guy on YouTube
• Email The Whisky Guy

Coming soon on The Whisky Guy Podcast

• Dec 9 – George Grant from the Glenfarclas Distillery.  Listen in on a tasting he hosted.
• Dec 23 – Josh and Jason from the Single Cask Nation talking about their processes for tasting whisky
• January 6 – The team from Chicago Michelin Star bar and restaurant Longman & Eagle talking about cocktails

Happy Thanksgiving!