White Whiskey Cocktail Class and Tasting

[emelbe]

Monday evening, I attended a white whiskey class taught by Michael Cecconi at Two Sisters Bar and Books. (I attended their fall class as well but hadn’t started note-keeping at that point.) We sampled six spirits and made four cocktails.

From left to right:

1. Death’s Door White Whisky - Sweet. Smooth. Unexpectedly tasty. I’d almost consider sipping this one. Almost.
2. Low Gap Whiskey - Of rye but… different. Sweeter, less spicy but still interesting. I like it better than other rye-based things I’ve had so far.
3. High West Silver Whiskey, Western Oat - Like Pop Rocks, in sensation not flavor. This kept stinging my tongue in tiny, sharp, sweet pin pricks long after the sip. Fascinating.
4. Buffalo Trace White Dog Mash #1 - One word: BANG. More words: This was cask-strength so it went down like a mouthful of gasoline on fire but after the burn there was something sweet, like corn flakes or kettle corn.
5. Balcones Baby Blue Corn Whiskey - Light. Tasty. But even just a couple hours later* my memory of it was overwhelmed by the other five. Should probably try it again. 
6. Old Forester Kentucky Straight Bourbon Whisky - Oh my. Now THAT is good. Easily, easily among my favorites so far.

* My habit is to taste but not write it up for at least a few hours, often the next day, to let my impressions solidify. I took these notes earlier than usual since there were so many of them.