4 Essential Fall Whiskeys You Need to Buy Now
Drinking whiskey during fall is a no-brainer—the mellow brown spirit is like a liquidized leaf pile. But there are a few whiskeys that are even more autumnal than others. If you really want to cozy up this season, pour a mugful of one of these super-duper fall-friendly spirits, and drink in all that tasty seasonal goodness without ever leaving the comfort of your couch.
The flagship offering from South Carolina-based Virgil Kaine is infused with locally-grown heirloom ginger. Take a whiff and you’ll get bright ginger on the nose, which follows through on the palate. This is not syrupy, fake ginger—this is spicy, real ginger flavor blended with sweet, sweet bourbon. Drink it straight or mix it into a cocktail like a gingery Whiskey Sour, and be prepared to finish the bottle within a week.
Hudson Maple Cask Rye ($55)
Tuthilltown sends their used whiskey barrels to Vermont maple syrup maker Woods Syrup, where the barrels are then used to age said syrup. Then, Woods returns the barrels to the distillery, which uses the syrup-slicked barrels to finish some small-batch rye. The resulting spirit is a smooth, easy-going version of usually spicy rye. Its nose betrays the sugary walls it once housed, while the flavor is round and caramelized with an orange zest finish. But with its 46 percent ABV, this rye isn’t playing around, and you’ll certainly feel the heat.
This warming spirit is meant to be served ice cold because that’s when the bright, tangy apple notes really come out to play. With a hint of buttery brown sugar on the finish, this clear spirit might not taste like your traditional whiskey, but it sure is good. Drink it solo over ice, add some soda water for spritz or do what you know you really want to do and drink it straight from the can.
BSB 103 ($45)
Sugar and spice and everything nice, that’s what this bourbon is made of—literally, it’s flavored with brown sugar and cinnamon. This is potable Cinnabon, which comes in a respectable 103 proof and tastes like the holidays in your mouth. It’s lip-smackingly good on its own but equally excellent in a hot mulled cider.