Whiskey & Fine Spirits Festival 2014

This past Thursday, Penn Appétit attended Philadelphia Magazine’s popular Whiskey & Fine Spirits Festival. With over 76 vendors in attendance, throngs of liquor connoisseurs and inquisitive guests converged at Lincoln Financial Field to sample an exotic and expansive array of spirits.

With nearly half of the vendors being of scotch, whiskey or bourbon focus, we decided to taste some of the more eye-catching and unfamiliar offerings at the event. Below are just a few samples of the unique libations we came across throughout the night.

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Our first sampling was Firefly Moonshine. This South Carolina distillery took the Prohibition-era, high-proof spirit and transformed its potency into a flavor-packed elixir! Their Blackberry, Peach and Caramel were shockingly light on the palate. Smooth and clean with no burning effect often associated with regular moonshine. You’d honestly think you were drinking a flavored tea. Cleverly masking the potency of the alcohol, this unassuming hooch could easily be consumed on the rocks but would do well with a traditional cocktail. Watch out! A few of these will knock you off your feet.

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When you think American whiskey, Kentucky is the first place that comes to mind! Known for producing some of the most popular whiskey, we decided to try an unfamiliar name – Lexington. The dark amber Lexington Bourbon Whiskey was full-bodied with a strong, lingering bite. The rye provided a powerful level of spice while the barley helped soothe the sting by adding a touch of sweetness. It hit the tongue and throat with a pretty wicked punch. However, once accustomed to it, hints of smoky oak and vanilla could be picked up in the after tones. Definitely not a beginner’s drink.

Calumet Farm’s Bourbon Whiskey was surprisingly smooth and gentle. The bourbon was airy on the front part of the tongue while making a bold statement on the back part of the palate. Notes of oak and butterscotch added an appealing character, creating a kaleidoscope of flavor from woody to sweetness. Very mild which gradually faded from the palate. This would go well in a Manhattan. Simply delicious!

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Michter’s, a small Kentucky-based distillery, had a small arsenal of bourbon and whiskey lined up for tasting including a spirit dedicated to the resurgence of rye – Michter’s Single Barrel Straight Rye Whiskey. Aged four years in fire-charred, white oak barrels, this potable contained every element you would look for in a rye whiskey. Bold and robust, the spirit started with a mix of clover and citrus, and quickly changed to molasses before finishing with a powerful peppery kick. After a few sips, your taste buds gradually detect those layered ingredients. What also made this whiskey stand out was the thicker viscosity of the spirit due, in part, to the lesser amount of water used in the distilling process. With a syrup-like quality, it makes for a long-lasting finish.

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A fan-favorite, Jack Daniel’s was represented by its signature brands: Woodford Reserve Double Oaked, Woodford Reserve, Jack Daniel’s Tennessee Fire and Gentlemen Jack. Each pleasant in their own right, we were unexpectedly taken by the Jack Daniel’s Winter Jack – a seasonal blend of apple cider liqueur. Of a honey hue, it had an inviting aroma of apple cider. Neither sour nor potent by any means, its tantalizing character had notes of cinnamon, clove and vanilla, all of which surfaced after the initial apple flavor. Light and clean, the sweetness gently ended with a mild, toasty finish which instantly transported you to eating a warm apple pie in front of a fireplace.

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Glenlivet was allowing guests to sample their signature Aberlour Single Malt Scotch, Glenlivet Scotch Aged 18 and Glenlivet French Oak Scotch Aged 15. All were light, sweet and strong with a clean, woody finish. It’s easy to see why this Scottish distillery is considered one of the best in their industry. The Glenlivet Nadurra Aged 16 was the most potent of the spirits we sampled during the night. To the nose, it smelled faintly like iodine. Pale gold with lemony shades, this scotch silently waits to test your threshold. Crisp and refreshing, the Nadurra had a long, burning finish which ignites your throat. The burn can be contributed to it being “cask strength,” meaning that less water is introduced to dilute the scotch, making it less palpable to consumers. The Nadurra is only for those with cast iron stomachs.

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Balvenie, another Scottish distillery, showcased their Caribbean Cask. Matured for 14 years in oak casks, the liquor is transferred into Caribbean rum casks, melding together bold flavors to make a characteristically, distinctive taste. The aroma was rich with notes of fruit and toffee. Unlike the tastes of most scotch, the Caribbean Cask was a complicated flavor diagram which made it difficult to mark the toffee, fruit and vanilla. A well-rounded, warm lingering finish punished the palate. Definitely a taste that required getting used to. Interesting and complex if out of the ordinary is your thing!

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We switched things up and opted to try Avión tequila. The Silver, Reposado and Añejo selections were well-balanced and smooth with each liberating leveling degrees of fruity undertones and sweetness. No need for salt and lime! The Avión Espresso was exquisite. A harmonious balance of Avión Silver and Italian espresso beans, this balanced liqueur was smooth, sweet and viscous, coating the tongue with a pleasant coffee overtone. It’s hard to believe that it’s made with tequila! It would make for a spectacular martini.

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Art of the Age was a fascinating discovery with an aesthetic arrangement of four organic spirits – Rhubarb, Sage, Root and Snap – ranging in hue from clear to crimson brown. The Rhubarb and Sage had lush, floral and refreshing aromas which captured the essence of a garden. Dry and crisp on the tongue with vegetal and herbaceous notes. The Rhubarb and Sage both had a harsh, intense finish across the entire palate. The Root and Snap were much lighter on the nose and tongue. Lightly sweet, smooth and herbaceous, hints of vanilla, birch, ginger and cinnamon were evident. Full-bodied, the taste was not as overpowering as the Rhubarb and Sage. Add any of these organic spirits into a traditional cocktail recipe to embolden the flavor.

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Jägermeister’s Spice, a delightful blend of cinnamon and vanilla, was popular among the younger demographic of the guests. With an appetizing aroma, the liqueur was incredibly sweet and viscous yet lacked the intense complexity of its more well-known predecessor. It has a similar taste to root beer. Light and sweet, it will most definitely appeal to a wider audience. It can be enjoyed as a shot, on the rocks or with a cocktail.

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Deep Eddy Vodka distillery of Austin, Texas, provided samples of their Ruby Red, Cranberry and Sweet Tea vodkas. Made from corn grown in south Texas, these vodkas are made from natural ingredients, such as black tea, grapefruit, cranberries, honey and sugar cane. Refreshingly flavored, they can be sipped neat or would be the perfect addition to any cocktail.

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Barely noticed by the entourage, Sortilege was an underdog attendee among the more well-known brands. Yet, its smooth, maple taste exploded upon the taste buds and deserved recognition. The liqueur is perfectly balanced with the strength of Canadian whiskey and the rich, golden flavor of maple syrup. Slightly viscous, not a bad partner for those morning pancakes and waffles! We savored every ounce.

— Kevin Thurwanger

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