Carrie Stevens Talks Whiskey

By Richard Thomas

As a Gen Xer guy, I was part of the tail end of the days when people bought actual printed girlie magazines, so I must make a confession/disclaimer in opening this interview: Carrie Stevens, Ms. June 1997, was my favorite from that era. Twenty years later, I tripped over her social media, remembered her, and became a quiet follower.

Quiet, that is, until she went to Ireland. That was how I discovered her growing interest in whiskey, and that was something that just had to be talked about…

RT: So when did you get into whiskey? I know you went to college in Memphis — did you get acquainted with Jack Daniel’s down in Tennessee?

CS: I sure did, because Jack Daniels was the beverage of choice for hard rock and heavy metal bands in the 80’s. My favorite band was Van Halen, and they were always photographed with a bottle of Jack Daniels in hand. So, naturally it was what I ordered as soon as I got my first fake I.D. There was an awesome live music scene in Memphis, so I spent a lot of time in bars at at concerts. I’d always have it with Diet Coke. I’m not sure I was even aware that it was made in Tennessee, even though it says so on the front of the label. All I know is that I had a lot of fun and made a lot of great friends in Memphis.

RT: From when we were chatting before, you said you were on the cusp of liking whiskey more than wine. What is about whiskey that is making it your new favorite?

CS: I think it’s less acidic. Since I started drinking whisky, wine tastes kind of sour to me. Don’t get me wrong, I still enjoy a fine glass of wine. But I am becoming more particular as I pay attention to my palate.

RT: You were in Ireland a couple of months ago and got to call on Teeling Whiskey Company. Was that your first distillery visit? What did you think?

CS: It was my first distillery visit. First of all, I thought it was gorgeous. It’s architecture is very modern and airy. There are lots of chic nooks to sit in. Or you can sit at the bar and have lunch and a tasting without doing a tour. There is a cute cafe and a high end souvenir shop.

The tastings were generously poured single grain, small batch and single malt whiskeys. The tour was really interesting. I got to see the whisky being made since they do it on site. My tour guide was a wealth of knowledge, sparing not the smallest detail.

I was amused to learn about the historic rivalry between whiskey and beer in Ireland. There was a publicity stunt in the 1800’s when Arthur Guinness came up with the slogan “Whiskey is the curse of the people, and Guinness is the nurse of the people.” It made sense to me, because by the time I did the tour I’d already been in Ireland for more than two weeks. I was in the habit of having a Guinness with my meals because the Irish told me that there is iron in Guinness and that it’s good for your digestive system. I learned that they used to serve a Guinness in the maternity ward to women as soon as they gave birth to replenish their iron levels. So, I almost felt obligated to have one for the sake for my health! At a bar in Howth, which is in Dublin county, I learned to add black currant syrup to the Guinness which made it extra tasty. But I always ordered a whiskey back. Oh, how I love Ireland!

RT: Then you went to Bushmills. Anything stand out to you by comparison?

CS: The vibe was totally different at Bushmills. It’s more touristy. I mean, they don’t actually make whiskey there anymore. To be fair, I didn’t do the tour. I just stopped in their tasting room on my way to Giants Causeway. And I enjoyed my tasting. The whiskey was good. The distillery is historical. The town of Bushmills was charming. But there were so many giant tour buses full of people there. We couldn’t even find a place to sit. On the other hand, Teeling’s distillery is so upscale you almost feel like there should be red velvet ropes and a doorman at the entrance.

RT: Back when you were at Teeling, you told me Teeling Single Grain was your favorite at the tasting. For a whiskey writer like me, that is an interesting choice because Single Grains from Ireland and Scotland are sometimes neglected. You hit an overlooked gem there! What set it apart from the other Teelings?

CS: I just thought it tasted best. They call “breakfast whisky” at Teelings because it goes down so smoothly, there’s an underlying sweetness and I found there was no after bite. It’s got notes of spice, red berries and grape with a unique dry short finish similar to that of a good red wine. That comes in part from it’s being aged it a Napa California Cabernet barrel. It stands on its own. You wouldn’t want to ruin it mixing it with Coke or anything.

RT: I know you like bourbon, Wild Turkey in particular. What about Scotch?

CS: Funny, but I can’t stand the scent of Scotch so I don’t drink it at all. But I love Wild Turkey.

RT: And what is on your shelf at home right now?

CS: Someone just gifted me a bottle of Redbreast. I always keep Paddy’s around, because it’s really good for an inexpensive Irish whisky. I can only find Teelings Single Grain at Wines and More in Woodland Hills. It’s pricey but I’ll be going to get some soon! The holidays call for the best.

RT: You’re a longtime model, longtime rock starlet, actor, presenter, you’ve written a bit and now you’re making fudge. That is a lot of different circles and I imagine you are out a lot. You also told me you explore whiskey by often letting your bartenders guide you. So what are your favorite watering holes in LA?

CS: I actually don’t go out that often in LA. I went to pubs every day in Ireland. But then again, I was on vacation. The Salt House in Galway was my favorite.

I loved asking the Irish bartenders what whisky I should order because they are all so opinionated, They are passionate about their whisky. They always had an interesting new whiskey for me to try, like a Connemara whisky that had a smokey flavor. They are also passionate about how you should drink it. Some bartenders insist you put two ice cubes in it to draw out the flavor. Some insist you should use a dash of water.

When I do go out in LA, I go to The Six in Calabasas, or if I am in Hollywood I go to the Rainbow. At the Rainbow it’s always Jack Daniels, because it’s a famous rock ‘n roll hang out. At the Six they have an eclectic selection, including Irish straight rye Whistle Pig, and Midleton (a blend) and my new favorite, Hibiki. It’s a Japanese blend, not Irish but it’s amazing. They even have a Whisky Mule at the Six, served in a copper mug. Their back room, where bands play and private parties are held, is actually called The Bourbon Room. There is a chandelier their made of bourbons bottles, just like the ones I saw in Ireland.

RT: Finally, will you make me some whiskey fudge? Ha!
CS: No, but I saw a lot of that in Ireland and I tried the Jameson flavored fudge. It was excellent!