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Issue link: https://read.dmtmag.com/i/725097
www.cheersonline.com 16 • September 2016 fermentations and distillation proofs," Abrahamson points out. Seven Grand carries unique spirits like Lost Spirits Ouroboros ($15), a 100% California single malt that's peated and matured in sherry casks, and Corsair Triple Smoke ($13), which is comprised of three fractions of malted barley, each smoked by a different fuel: cherry wood, peat and beechwood. Taylor also likes the barrels that American distillers are using to fi nish their whiskey. "What was once used primarily by Irish and Scottish producers has made its way across the ocean," he says. "It's becoming a way for new distilleries—ones that are predominantly sourcing whiskey—to put their own unique stamp on it." He cites local distillers like D.C.'s One Eight Distilling's Untitled Whiskey Series, and Jos. A. Magnus Straight Bourbon Whiskey. But don't discount the big whiskey producers, which have the swagger—and the budget—to churn out great spirits year after year. "The classic greats are doing what they do best," notes Abrahamson, "releasing whiskies of incredible balance and depth of fl avor that we all know and love." So Seven Grand stocks tried- and-true brands, such as Maker's Mark 46 ($10/oz.), Old Forester Signature ($9), and Eagle Rare 10 Year Bourbon ($10.) DOMESTIC SINGLE MALTS American single malt whiskeys bridge the gap between bourbon and rye and bottles made across the pond in Scotland. Raymond says they are an exciting segment of the category, represented on Reserve 101's menu by brands such as St. George (California), McCarthy's (Oregon), Balcones (Texas) and Westland (Seattle). "I think [American single malts] are good, and getting better every release," says Abrahamson. Comparing them to the drams coming out of Scotland, Japan and Ireland, who have been at it for generations, would be apples and oranges, he admits. American Whiskey Pairings With all those enticing aromas and fl avors gleaned from barrel aging, from vanilla and caramel to black pepper and baking spices, what's the best strategy for pairing American whiskey with food? Paul Taylor, bar manager for Southern Effi ciency whiskey bar in Washington, D.C., suggests looking for similar volatile components in each. "I really enjoy a Sazerac with Dan Dan Noodles, which both contain a large amount of anethole, the main volatile compound in anise," he says. Likewise, bourbons such as Noah's Mill or Smooth Ambler's Contradiction, which are a blend of rye and wheat, have a spicy undertone that works with red- wine-sauce based dishes. Since both are aged in oak, they also have high levels of eugenol, the same compound that gives cloves their distinct fl avor, Taylor says. Mike Raymond, cofounder/ co-owner of Reserve 101 whiskey bar in Houston, TX, keeps things a little more straightforward. He pairs American whiskey with sweet and savory foods such as chocolate, cured meats, bacon and barbecue. And sometimes, less is more. Says Andrew Abrahamson, director of operations for the 213 Hospitality Single Spirit Bar Group in Los Angeles: "Whiskey stimulates me so much, it needs no pairing—a glass is enough."—KAM American whiskey drinkers can be placed into two camps, according to Mike Raymond, cofounder/co-owner of Reserve 101 in Houston, TX: whiskey purists who want older, cask strength and served neat, and craft cocktail geeks looking for bottled-in-bond bourbons or ryes along with vintage expressions. 16 • September 2016 enough."—KAM enough."—KAM enough." "I THINK [AMERICAN SINGLE MALTS] ARE GOOD, AND GETTING BETTER EVERY RELEASE." — Andrew Abrahamson, director of operations for the 213 Hospitality Single Spirit Bar Group in Los Angeles