Listen, you can disagree and I won’t budge (I also won’t get up all in your face about it, cause that kind of discourse should be saved for fools of the worst order, of which sadly there are many): Washington has the best distillers distilling. Am I a local nerd? You betcha. But they just keep making tasty things in bottles, and I keep tasting them and being happy. You should come out here and do some tasting (and buying, to help the cause) and be happy too. Recently, I put two of our newer releases together, and the end result also made me awfully happy. It started with Westland Distillery’s Garrayana 2|1. The first version won “Best American Single Malt” last year, and this will win plenty of awards, too. It’s aged in casks made from Garry Oak (Quercus garryana), a native oak only growing up here in the Pacific Northwest, and admittedly a limited-edition (get it while you can). It has a molasses, smoke, berry, citrus flavor. And goes remarkably well with another new-ish release, Salish Sea Organic Liqueur’s Honeybush liqueur. Honeybush is an herb out of South Africa that is usually used to make tea, but here it’s crafted into a liqueur that is super tasty, with a smoky honey flavor on the front end, and a fruity ending. It goes well with whiskey, as evidenced here.
1. Filling a mixing glass or cocktail shaker halfway full with cracked ice. Add our two Washington delights. Stir, but not too long.
2. Add a big ice cube to an Old Fashioned or other comparable glass. Strain the flora (in liquid form) over the ice cube.