A really interesting week in whiskey. Here's a weekend roundup for you to enjoy over a nice dram:
--“It's that complexity that is at the heart of calvados.” Great primer on France's apple brandy of legend, Calvados. We'll make something similar whenever we can get our hands on some dry, Georgia apple cider. http://buff.ly/1WnVg6H
--Looking for a good read on one of US craft whiskey's leaders? Check out this piece on High West Distillery. Fun fact: We've heard High West founder David Perkins hails from Atlanta's Virginia Highland region. http://buff.ly/1rRLBb4
--A NYT review of 20 single malts from everywhere but Scotland. Clocking in at No. 3, Hakushu 12, Chad's favorite widely available single malt. http://www.nytimes.com/2016/05/18/dining/single-malt-whiskey-review.html?_r=0
--Gluten Free Whiskey - Is It Real? The short answer is yes, with some caveats. http://buff.ly/1snypuS.
--How the body metabolizes alcohol, as discussed by an engineer at Google. https://www.quora.com/What-is-considered-having-a-high-tolerance-to-alcohol/answer/Matthew-Lai-17?srid=8jTW&share=1de3e8a6
--An interesting take on whether applejack (apple brandy) is poised to see a renaissance. We've been hearing this speculation for a while now, but it's always interesting to hear an insider's perspective. http://www.craveonline.com/culture/982961-applejack-new-whiskey
--A piece on infrared-charred casks - a process different than the standard method for charring barrels that produces whiskey "slightly ahead of normal cycling and slightly more woody character." http://www.popsci.com/using-infrared-radiation-to-fine-tune-taste-whiskey
Cheers to the weekend!