By Richard Thomas One of my periodic projects is taking some of the more disappointing whiskeys that I come across and finding a way to recover them. My staple move is to try some home blending, which is especially useful in cases where a whiskey is sub-par because it is overwhelmed by one or more strong flavors. However, at The ...

By Richard Thomas Rating: B For most, the Scotch liqueur is synonymous with Drambuie, and with pretty good reason. But it’s not the only liqueur around based on Scotch whiskey, let alone on single malt whisky. Old Pulteney has Stroma, and it’s the first honey liqueur I had it seriously competes with Wild Turkey’s classic American Honey. Stroma takes its ...

By Richard Thomas Turkey Day is less than two week away, and any proper whisk(e)y enthusiast intent on setting a proper table ought to be turning their attention to what libations to furnish for their guests. This year’s slate of suggestions for a bottle or two to put out for the feast covers four stages of the big meal, offering ...

Soh Spirits, makers of Kikori Whiskey, have introduced a liqueur, Yuzuri. This new liqueur, derived from Kikori rice whiskey, is made using the yuzu fruit, an exotic and fragrant citrus best described as the love child of lemon and mandarin with traces of grapefruit. The process of making Yuzuri includes handpicking the yuzu – harvested just once a year in ...

By Richard Thomas Vermont is a little state. Only Wyoming has fewer people in it, and in geographic size it is typical of the small states of New England. Yet that little place is renowned for its natural splendor, and that combined with an iconoclastic streak have given rise to Vermont having a reputation for craftiness in many things. Charming ...