New England bourbon, you say? Ayuh. Sons of Liberty Spirits Co., in South Kingstown, Rhode Island, has carved out a niche by basing seasonal spirits around—yay!—seasonal beers.
“Battle Cry—a single malt whiskey fermented with Belgian-style ale yeasts—and their rye-heavy (read: spicy) bourbons are fantastic bottles to have on hand for any serious whiskey drinker or cocktail mixer,” Johnston says. Battle Cry won gold in the Best American Single Malt category at the 2017 and 2016 World Whiskies Awards.
We’d also go a round or two with Dry Fly Distilling of Spokane, Washington, a “farm-to-bottle” operation that sources ingredients from local suppliers. Besides wheat whiskies, Dry Fly makes a triticale number, Johnston explains. “That’s a hybrid grain that blends barley and rye into a single grass, giving the whiskey a one-of-a-kind whiskey flavor of spice, malt and herbs.”
Out Montana way? Stop by Glacier Distilling Co., near the resort town of Whitefish and Glacier National Park. “It’s a corn-based wonder that’s almost too easy to sip,” Johnston says of the outfit’s North Fork, a 92-proof whiskey with some rye in the mix, aged in charred American white oak. This is one road you’ll want to take.🥃