By Robert Plotkin
AFTER JOHN WAYNE, whiskey is probably the most recognizable American export. Master distillers from Kentucky and Pennsylvania to Oregon and Tennessee are releasing the epitome of their crafts. They’ve cracked open hand-selected barrels and bottled their best. As it turns out, their best is world-class.
The chant “Buy American” can now be heard in bars around the globe. Their vivacious, satiny characters and assertive bouquets are universally appealing, yet by nature our whiskeys are understated, preferring rather to saunter through life without pretense or conceit. Even as they ascend toward stardom, they remain accessible to all palates and priced for all budgets.
In fact, American whiskey has become something of an on-premise phenomenon. Now, being tagged a “good whiskey bar” is like getting a triple-A rating from Standard and Poor’s. You’re likely looking at a bright financial future.
So what’s behind the trend? To begin with, American whiskeys are the Springsteen of spirits — captivating with
absolutely no pretense or snob appeal. One doesn’t need a refined palate to appreciate their assertive character. They’re loaded with big, complex flavors and have about the most captivating aromas of any whiskey. Unlike many imports, American whiskeys are also affordable. You don’t have to spend a week’s paycheck to bring home a world-class contender. These are whiskeys Americans can relate to.
Another factor in the category’s phenomenal resurgence is that their aromatic notes and tantalizing flavors make American whiskeys eminently mixable. As evidence, bourbon appears in more classic cocktail recipes than any other type of whiskey. Whether served with cola, a splash of branch water or featured in a cocktail, American whiskeys are highly 
compatible with a broad range of mixers, a legitimate claim not all styles of whiskey can make.
Today there are increasingly more American sipping whiskeys with which to tantalize your clientele. To that point, here’s our take on the best new franchise players.
NEW AMERICAN ALL-STARS
• ANCHOR OLD POTRERO — Produced in San Francisco in limited quantity, Old Potrero is a single malt rye, which is a rarity among American whiskies. It is double-distilled in a pot still from malted rye and then aged for a year in oak. Don’t let its relative youth deceive you as rye whiskeys mature quickly in wood. Bottled at cask-strength—123.5 proof—Old Potrero is exuberant and lavished with flavor.
• BENJAMIN PRICHARD’S DOUBLE BARRELED BOURBON — This handcrafted gem from Kelso, Tennessee is pot-distilled from a blend of corn and rye. The whiskey is first aged for 7 years in new charred American oak barrels. After which it’s removed from the original barrel, reduced to 90-proof and then put into a new charred barrel for at least another 2-years. The process is exclusive to Prichard’s, but one sip will convince you it was well worth the added expense. The character-rich bourbon is complex, semisweet and exceedingly classy. Double kudos.
• DRY FLY WHISKEY — After achieving acclaim for their pot-distilled gin and vodka, the craftsmen at the Dry Fly Distillery in Spokane have bottled a limited release whiskey distilled from locally grown wheat and water drawn from the nearby Gillatin River. The amber 80-proof whiskey is matured in new charred oak barrels for 2 years. Its nose is that of freshly baked bread and the long finish features spicy, peppery notes. Available primarily in the Northwest, it’s worth taking a road trip.
• EVAN WILLIAMS SINGLE BARREL 2000 VINTAGE BOURBON — Made by Heaven Hill in Bardstown, Kentucky, this extraordinary bourbon was distilled and barreled in the autumn of 2000. After resting for nine years in charred oak casks, it’s drawn straight from the cask and bottled at 86.6 proof. The 2000 vintage is an extravaganza for the senses endowed with a deep, mahogany color, a bouquet of vanilla and sliced oranges and a palate of ripe cherries, cereal grains and fruit. The finish is like an extended paid vacation—delightful to the very end.
• HUDSON MANHATTAN RYE — The first rye whiskey to be made legally in New York since Prohibition,
Hudson Manhattan Rye is an artisanal, small batch whiskey
from Tuthilltown Spirit’s farm distillery in the Hudson Valley. It’s pot-distilled from whole grain rye, matured in new charred oak barrels and bottled unfiltered at 92-proof. The whiskey has delightful fruity, spicy bouquet with a hint of smoke on the finish. Tuthilltown also produces a broad range of equally engaging whiskies.
• JACK DANIEL’S SINGLE BARREL — As is the case with all single barrel whiskeys, each bottling is a new 94-proof experience.
Jack Daniel’s Single Barrel Tennessee Whiskey is filled one bottle at a time from those selected by the master distiller. Each label is marked with the rick and barrel number, as well as the date of bottling. The whiskey has a deep copper color, semisweet bouquet and the rich, distinctive flavor that has made Jack Daniel’s an iconic brand.
• JEFFERSON’S RESERVE — This handmade bourbon is distilled in extremely small batches, aged in heavily charred oak barrels for 15 years and bottled at 90.2 proof. It has a medium to full body and a robust palate that envelops the mouth with the enticing flavors of caramel, toffee and oak. McLain & Kyne has also released
Jefferson Reserve Presidential Select; the 94-proof wheated bourbon is barrel-aged for more than 17 years.
• MAKER’S 46 BOURBON — Maker’s Mark is about to release a new whiskey since the famous brand first donned its recognizable red wax-dipped seal in 1958. Set to debut in June 2010,
Maker’s 46—as it’s called at the time of this writing—is a bigger, bolder version of itself. The new expression begins with Maker’s Mark. After dumping the whiskey, a framework of specially finished oak staves is inserted into the barrels. The bourbon is put back into the barrels and allowed to age for another 2-3 months. The staves are seared through high heat to add more oaky nuances. The finished whiskey is decidedly spicier with more caramel and vanilla notes on the extended finish. Bottled at 94-proof, this new expression is a classic in the making.
• OLD FORESTER BIRTHDAY BOURBON — Today the descendants of Old Forester’s founder—George Garvin Brown—still oversee the making of the entire range of bourbons, including the limited release, vintage-dated
Old Forester Birthday Bourbon. The 2009 vintage is 96-proof and aged for 13-years. It’s delightfully assertive with a wafting woody nose and a palate dripping in honey, spice and maple syrup.
• SAZERAC 18-YEAR OLD KENTUCKY STRAIGHT RYE — A charter member of Buffalo Trace’s Antique Collection, the
2009 release well deserves its critical acclaim. Matured a minimum of 18 years, the 90-proof whiskey has a vanilla and cinnamon bouquet and a delectable palate of sweet dates, spice and currants. The lingering finish is dry and luxurious.
• TEMPLETON SINGLE BARREL RYE — This classic single barrel whiskey originated in Templeton, Iowa during Prohibition. Knowing great whiskey when he tasted it, Al Capone quickly made it the backbone of his bootlegging syndicate. Templeton Rye, 80-proof, is still made in the same manner and according to the original Prohibition era recipe. Matured a minimum of 5 years, the deep amber rye has a voluptuous body and a bouquet brimming with the aromas of malt, leather and caramel.
• WILD TURKEY RUSSELL’S RESERVE RYE — Master distiller Jimmy Russell and
his son, associate distiller Eddie Russell, created this small batch spirit to be accessible and best showcase the brilliant qualities of rye whiskey. Russell’s Reserve has a lush full body, a spicy, semisweet nose and a long and unforgettable finish. There are two expressions—6-years and 10-years—and both are bottled at 90-proof.
