It’s World Whiskey Day—Need We Say More?

By Sam Slaughter May 21, 2016

manual podcast beards booze bacon four bourbon month ftr — Image used with permission by copyright holder

The title really says it all. It’s World Whiskey Day, so we here at The Manual put together a list of the whiskies we’re drinking to celebrate the day. If you haven’t tried the spirits on this list yet, there is literally no better day than today to do so!

Austin Parker: Whistle Pig Rye Whiskey

I was introduced to it as a celebratory drink after climbing 11,900 Mt. Nebo in Utah’s Wasatch Mountains in the middle of winter earlier this year. It’s been my go to whiskey ever since.

Miles Branman: High West Double Rye

Brad Borque: Aberlour A’bunadh

It’s a cask strength highland scotch with a huge, bold impact. Notes of sherry, raisins, and chocolate dominate the palette, with a creamy, heavy finish.

Ian Schwam: Talisker

Drew Prindle: Del Bac Dorado

Crazy single malt from Arizona that’s smoked over mesquite instead of peat. Gives it a wildly different but also distinctly familiar flavor that’s lovely on the rocks.

Also, Old Scout Single Barrel.

Fantastic cask-strength bourbon. A bit boozy for sipping neat or on the rocks, but the flavor profile is lovely for bourbon-based cocktails.

Related: Whiskey Wild: 3 Unique and Delicious Spirits

Katie Dickens: Berkshire Mountain Distillery Corn Whiskey

Christopher Blomquist: Maker’s Mark.

It’s an always reliable basis for a delicious Manhattan on a chilly night.

Elizabeth Dahl: Woodford Reserve Rye

I’ve only recently discovered ryes and this one is flavorful, spicy, maybe even best suited for fall and winter, but doesn’t set your throat of fire.

Sam Slaughter: Royal Brackla 16

I love the sherry notes on this one, it’s perfect for sipping and celebrating.

Also: Templeton Rye

One of my go-to rye whiskies, this is a standard in my liquor cabinet for any rye-based cocktail I want to make.

And one more: Four Roses Single Barrel

The finish is what gets me on this one. It lingers in the best way, leaving the light spice notes to play around long after you’ve sipped.

Former Digital Trends Contributor

Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…

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