The Whiskey Reviewer A World of Whiskey, Poured Every Weekday

By Richard Thomas Bourbon pork chili is an idea I came up with for October and November chili parties, born of the need to come up with variations on old fashioned chili con carne. My recipe is a variant of the Cincinnati-style chili recipe my Mother taught me, and the differences stem from three ideas: Turkey chili is common enough, ...

By Richard Thomas Rating: B Grant’s Ale Cask Finish Scotch is a one of a kind whiskey, turning a well-established relationship between whiskey and beer on its head. Craft beers and microbrews (usually bourbon ales and stouts) have been aged in old whiskey casks for many years, although the idea only became popular during the last decade. Yet Grant’s Ale ...

By Richard Thomas Like the bourbon that goes into making it or the colonels of legend who supposedly drank it, the mint julep is every bit as much a part of Kentucky culture as horse racing and hot browns. While the term “mint julep” first appeared in 18th Century America and early juleps were made using rum and gin, under ...

By Richard Thomas Rating: D+ I’ll make it through the day With some help from Johnnie Walker Red –Elliott Smith Johnnie Walker Red is the entry-level label of the famous brand, making it the cheapest and most generally available Johnnie Walker whiskey, albeit not the most iconic. Despite its standing at the bottom of the Johnnie Walker ladder, Red Label ...

By Richard Thomas With its combination of sweetness and charred smokiness, bourbon was made for pork. That should come as no surprise to any student of Southern culture, since pork was the staple meat Old South. Think about southern hams, southern sausages and the barbecue of North Carolina and Tennessee, or the myriad recipes for pork-flavored soups and stewed greens. ...