From classic Kentucky bourbon to rare picks from India and Japan, these are the 10 bottles of whiskey on our dream bar shelf
: Tennessee whiskey is technically bourbon, but Tennessee whiskey distillers might not agree with that. This is because Tennessee whiskey must be produced in the state using a charcoal steeping process called the Lincoln County Process before aging. This mellows the whiskey, creating a smoother taste.: Rye whiskey is pretty self-explanatory: it must be made primarily from rye. The American whiskey uses the same aging process as bourbon in charred oak barrels.
The “Cask Strength” designation translates to a whiskey that’s really, really strong; this bottle has an ABV of 59% ABV. The taste follows suit, bursting with flavors such as tropical fruits, citrus oil, and peach nectar. The finish is — you guessed it — strong, with a rich spiciness, and notes of charred oak and honey. Be sure to sip this slow, or maybe even dilute it with a splash of water to unpack the full flavor.Macallan is a fixture in the high-end whiskey world.
Suntory’s Toki whisky is their best-seller with a very reasonable price tag and flavor that works on its own or in cocktails. The name, Toki, translates to “time,” and denotes the Toki’s blend of variously-aged whiskys. Tasters have noted the Toki’s accessible lightness and flavors of oak, honey and vanilla.George Dickel is the second-largest Tennessee whiskey distillery, but it’s far less well-known that the largest, Jack Daniels.
Most whiskey distillers get experimental with different wood, blends or aging. Jefferson’s takes this experimentation even further with their Ocean Aged at Sea Bourbon. After eight years of aging on land, the bourbon is aged an additional five to ten months on an OCEARCH shark tagging vessel. This time at sea develops the flavor profile by exposing the bourbon to temperature fluctuations, salty air and the rocking motion of a ship.
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