How to Read a Whiskey Label
Learn how to read a whiskey label.
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Wonders of Whiskey
Whiskey isnโt just a spirit. Beloved in classic cocktails, such as the whiskey sour or old fashioned, and observed as an art form, its bottles proudly displayed in home bars, whiskey, for many, is a hobby or way of life.
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Singular sensation
Bourbon is all about storytelling; each sip of bourbon should paint a picture of the time and effort that went into that single glass. One of the most overlooked aspects of the whiskey-making process is the number of variables in each barrel. From where the tree used to make the barrel staves was located to where the barrel was placed inside the rackhouse, any number of factors can affect how the whiskey in each barrel tastes. That is why so many bourbons are blends; marrying many barrels allows for a consistent product to be made in larger quantities.
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Liquid Investment
The price of bourbon has risen 586 percent over 10 years, making it โ along with other brown liquids โ a worthy investment opportunity, one High Mark Distillery in Reno is extending to customers.
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Whiskey 101
Whiskeyโs golden-brown color, warm aroma, and complex taste make it a favorite spirit for many, but for newcomers, the strong, almost obnoxious alcohol burn might interfere with that experience. As with any food or drink, enjoying whiskey requires training your palate. Most people donโt visit a Thai or Indian restaurant and order the highest spice level, and they donโt start with Italian roast black coffee either. We work our way into it, maybe with a level one pad Thai or a nice vanilla latte to start.
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Appetite for Absurdity
Beer is a well-used secret ingredient employed by everyone from celebrity chefs to backyard grill masters. But it is never utilized more than by the men of the Ancient and Honorable Order of E Clampus Vitus.
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Culinary Kudos
Having grown up in the restaurant business, Jay Rathmann always has had a fondness for both delicious food and the hard work that goes into its preparation.
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Front of the House
When we dine out, a battalion is involved in getting the food we eat from the farm fields to the plates set down before us.ย The people behind our food include farmers and ranchers, truck drivers, purveyors, the day chefs who prepped for the night shift, and the line cooks working the timed rhythm of their stations to assemble a tableโs order.
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The Disappearing Chef
How does a restaurant owner keep creativity thriving while continuing to grow and maintain stability at the same time? The answer is an innovative and reliable chef. Unfortunately, the culinary world, here in Reno-Tahoe and around the country, is facing what some have called a chef crisis.
