So apparently whiskey ages quicker on water and that’s why Jefferson’s Ocean took theirs out to sea. The waves cause the whiskey to come in contact with the barrel more often, which means high flavour, quicker aging. So, yes, this whiskey has been on a boat for quite a while.
Over the years, the demand for whiskey has risen in huge proportions, and whiskey makers are dead set on keeping it that way. There are producers who keep it classy and consistently quality-driven, and there are some whose love for the drink leads them to…much more undiscovered paths. Join me on this very wacky journey of discovering some of the weirdest whiskey flavours out there.
Cookies & Cream Whiskey by Ole Smoky Tennessee
I’ve never thought about having cookies and cream in a strong whiskey but I don’t mind at all. The only place it’s available is at The Barrelhouse in Tennessee, so head on over to find a subtle yet sweet whiskey that’ll win you over. FYI, they also have Mango Habanero and Salty Watermelon whiskies too.
Eu De Musc by Tamworth Distilling
From a droolworthy yet unlikely combo to this, why did we make this turn? Eu de Musc or ‘water of musk’ is a beaver flavoured whiskey. No, I’m not kidding. The whiskey is infused with castoreum – the oil made in a beaver’s castor sacs. I’ll try anything once, I guess.
Virgil Kaine Ginger Infused Bourbon
I’m not a huge fan of ginger, but the thought of ginger in bourbon excites me, especially if it’s locally sourced. Which is exactly what Virgil Kaine does, even going so far as to add hints of vanilla in it too. Sounds surprisingly exciting, doesn’t it?
Corsair Outmeal Stout Whiskey
There’s no such thing as a breakfast whiskey but this oatmeal stout whiskey comes pretty darn close. It’s great for beer lovers and tastes delicious. The distillery is also known to make quinoa whiskey!
Aged at Sea by Jefferson’s Ocean