Along with a pandemic and general global turmoil, the last few years have also brought us the sparkling, ready-to-drink craze that seems to be in full bloom with no foreseeable end in sight. Never one to miss an opportunity, the powers that be at Cuervo have jumped in, and the results are pleasantly surprising. The
Rated B+
Abasolo isn’t just corn whiskey, it’s whiskey — or whisky, as it seems they say in some parts down south — made from Mexican Cacahuazintle corn, an ancient “ancestral” grain. The bulk of the corn used in the whisky is nixtamalized, a process used to turn corn into masa (which is used for tortillas and
The last time I tasted coffee from the Sigri Estate in Papa New Guinea, it was a roast from Michigan-based Hyperion Coffee Company that was sensational. So when word reached my inbox that Deeper Roots Coffee in Cincinnati would be offering up a Sigri roast, it made perfect sense to hop in the car for
They’ve dropped the “A.D.” at the front of the name and are now just “Laws Whiskey House” — and the Denver, Colorado-based operation has been busy adding expressions to (and tweaking older releases in) its extensive lineup. Today we look at the bonded version of its straight four-grain bourbon, which hits the bottle after 6
Glen Ord (or The Singleton of Glen Ord depending on whom one asks) quietly stations itself as one of the major producers of single malt in the world: behind only Glenlivet, Macallan, Glenfiddich, Roseisle, and Alisa Bay in terms of production capacity. Yet few people outside of dedicated malt maniacs know of Ord’s major contributions.