Simply saying the word “spa” can conjure memories of pleasurable massages, relaxing music, candlelit soaks, rejuvenating smells, and renewing saunas. They’re places of sanctuary that delight the senses. Giving the spa enthusiast in your life a gift from one of their favorite spas can bring them joy and excitement during the holidays and throughout the coming year. There’s something for every spa lover on this list, so read on to find a last-minute gift for most gift-giving budgets.
Holiday Gift Guide 2023: The 9 Best American Single Malt Whiskeys Of The Year
30.11.2023 - 19:11 / forbes.com
When it comes to single malt whiskey, America has been, fittingly, like the Wild West. Sure, there are some basic rules that everyone follows—the whiskey must be produced from malted barley at a single distillery in the United States—but after that things have been wide open.
Unlike in Scotland and Ireland, which have laws governing whiskey production, the U.S. doesn’t regulate how long a spirit has to be aged, what kinds of barrels can be used, or how it can be matured.
And much of that will change soon when the Tax and Trade Bureau (TTB) of the Treasury Department is finally expected to accept the recommendation of the American Single Malt Whiskey Commission (which was founded by Westland Distillery, Balcones, and other independent distilleries) of what constitutes an American single malt.
While stricter production rules may be good for bolstering the category, part of what makes American single malts so appealing right now—and, at times, quite unappealing—is that distillers are free to experiment and innovate.
And I'm here for it.
Frey Ranch—the award-winning Nevada-based distillery—has entered the American single malt whiskey category. And that’s great news for those of us who already love the brand’s much-lauded bourbon and rye. Cofounder and “whiskey farmer” Colby Frey has always believed in making true grain-to-bottle whiskeys—growing, harvesting, and milling his own barley on the Frey Ranch farm. And it’s no different with this particular expression, only this time he made his own peat too—using decomposed plant matter sourced from the property, which he pressed into bread pans and dehydrated. Beyond that, he forwent the use of an industrial smoker, opting instead to fashion a smoker from a fireplace and an old grain silo with the help of master distiller Russell Wedlake. The result? A robust and lush pour that’s rich in mouthfeel and long in finish. Even its nose is notable: It’s reminiscent of the incense from a priest’s thurible, with its faint floral notes.
We’ve all long been familiar with Westland’s Outpost Range: Garryana (a line that focuses on the sustainable use of the highly-porous Garry oak) and Colere (a collection that endeavors to explore new and forgotten barley varieties). Now, the distillery is introducing a third addition to the range: Solum, a limited annual release that intends to shine a light on locally-sourced American peated malt—specifically in Washington’s Skagit Valley, where two hours north of Seattle, Westland harvested peat from underneath a bog’s waterline, so as not to disturb the ecosystem. The distillery also partnered with longtime collaborator Skagit Valley Malting to help with the smoking of its grain. Having rested in Cooper’s Reserve new American oak,
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