By Richard Thomas Rating: B One of the most under-sung factors in how a whiskey ultimately turns out is climate. This is true to such an extent that I will sometimes read a whiskey blogger wax romantic about the virtues of a particular historic warehouse in regards to the maturation of the casks laid within, all without mentioning the interplay ...

By Richard Thomas Fruit-infused whiskeys like Bird Dog are as much a fixture on the whiskey scene now as fruit-infusion was with vodka a decade and a half ago, and just as with vodka, many of those fruit infusions were meant not for straight drinking, but for use in cocktails. A big favorite among the whiskey infusions is the cherry ...

By Richard Thomas Rating: C+ The green label of Spain’s DYC Pure Malt represents the distillery’s only in-production single malt whiskey. Any malt whiskey coming out of DYC these days would be a single malt, because while the company owns two different plants in Segovia, the Valverde del Majano facility produces only grain whiskey. Remember that the definition of “single ...

By Richard Thomas Rating: C As I’ve described in previous reviews of DYC whiskey, it is something of a standard in Spain to see cheaply priced bottles of basic DYC taped together with a 1 L bottle of Coke as a supermarket special. An ice cold DYC and Coke is both a simple cocktail and a popular refreshment during the ...

By Richard Thomas Rating: B- * Updated October 22, 2013 For decades, one of the largest distilleries in the world limited itself to producing only a few average types of whiskey. The Spanish Distilerias y Crianza del Whisky (DYC) is a huge, two-plant complex with a staggering annual capacity of 20 million liters of whiskey, although the last statistics I ...