Crown Royal? Yes, Crown Royal. Northern Harvest Rye and Monarch Whisky

Crown Royal Rye and Monarch

I’ll admit it. I wrote off Crown Royal long ago. I wouldn’t quite turn the stuff down, but seek it out? No chance. That cheesy purple velvet bag? That ostentatious golden crown? The fact that they have a “Regal Apple” apple flavored whisky? The fact that they’re from Canada!? But I also have to admit… Jim Murray’s absurd proclamation caught my eye.

What proclamation you may ask? (unless you’re a hardcore whisky geek, in which case you already know where this is going.) Well, Jim Murray is pretty widely regarded as a leading expert in the world of whisky. He is also well-known for making attention-mongering proclamations. And this year, it was his surely-intentionally-shocking singling out of Crown Royal Northern Harvest Rye as “World Whisky of the Year” that mongered attention. That’s right. A Canadian rye. From Crown Royal. World Whisky of the Year. Beating out Scotland and America and every other country that is not the home of poutine. Now, I had no expectation that this particular Canadian whisky was really the world’s best anything, but I was intrigued enough that I had to try it. Jim Murray’s shenanigans got my attention.

Being Crown Royal, the Northern Harvest Rye is widely available, and if not quite jumping off the shelves, selling at a pretty good clip thanks to the publicity. Its understated beige velvet bag is a nicely subdued alternative to the regal purple found wrapping up regular Crown Royal. And Murray’s proclamation wasn’t totally undeserved based on other industry insiders’ reviews – the Crown Royal Northern Harvest Rye also recently earned a Gold Medal and an Award of Excellence (no idea what that means) at the Canadian Whisky Awards. (The competition’s overall winner was Lot 40 Rye Whisky, of which I’m a fan.)

I also started digging a bit more into what Crown Royal was up to, and – amid the furor over Murray’s news – found several folks in-the-know singling out Crown Royal’s limited 75th Anniversary release called Monarch as an even better whisky. Sure enough, come December (yes, I’m behind on writing this up), Whisky Advocate named the Crown Royal Monarch as their Canadian Whisky of the Year. The Monarch, which actually first came out back in 2014, also won a Gold Medal at that year’s Canadian Whisky Awards. The only problem was – the Monarch (unlike the Northern Harvest Rye) was in very low supply and hard to track down. Luckily, I stumbled upon some bottles while I was on vacation – at a bargain price ($40) to boot.

So, how are they? Is the Northern Harvest Rye really a world-beater? Is the Monarch enough to change your perceptions of Crown Royal forever? On to the review and tasting notes…

Crown Royal Northern Harvest Rye Crown Royal Northern Harvest Rye, Blended Canadian Whisky
90 Proof, Approx. $30 Retail (though I’ve seen everything from $25 – $50)
Tasting Dates: Dec. 2015 – Jan. 20, 2016
Thirsty South Rating: Good Stuff 

OK, Jim Murray. This is a fine rye. A fine example of Canadian rye. But “World Whiskey of the Year”? Give me a break.

First off – what exactly is this? Crown Royal says it is 90% rye. Canadian winter rye at that. The same rye that is a blending component in regular Crown Royal. How long is it aged? I have no idea. They’re not saying.

Now to the nose – which has a touch of wood, a bit of trademark rye sharpness, a touch of minty wintergreen, a bit of clove, and then a very prominent fruity note that reminds me of strawberries that have been sitting in balsamic – both bright and deep. In a similar vein, hints of Beaujolais-like notes pop in and out – fruity, juicy stuff. This is definitely not bourbon, and definitely not a typical (MGP) American rye, either.

On the palate – this Crown Royal stands apart from the regular stuff, though it does carry a similar thick and smooth mouthfeel. As some Canadian ryes tend to be, it is quite fruity, though the wood and cinnamon notes are more pronounced now than they were on the nose, as the mint fades to the background. The finish, to me, is a bit shorter and sharper than I’d like to see, especially given the Crown Royal pedigree. That said, it doesn’t feel either too young or too old, managing to convey a good bit of depth without going overboard.

A touch of water does nicely, bringing out some caramel and pulling the disjointed sharpness back into check. Ice makes it smoother and sweeter still, though interestingly brings out some dill notes on the nose, too, that some may find bothersome. Personally, I’d skip the ice – as it manages to call out the sharpness in the finish in an unpleasant way, and amps up that balsamic sweetness at the same time.

As for its use in cocktails, I find the Northern Harvest Rye to be a bit too… peculiar, in a distracting way. The fruitiness in particular detracts in a Manhattan, though I’m sure a good bartender could figure out a better use for this Canadian rye. And, if you can find this for $30, I do think it’s worth giving a shot to experience an interesting (if not world’s-best) Canadian rye.

Crown Royal MonarchCrown Royal Monarch, 75th Anniversary Blended Canadian Whiskey
80 Proof, Approx. $60 Retail (though I’ve seen everything from $40 – $70)
Tasting Dates: Jan. 1 – Jan. 20, 2016
Thirsty South Rating: Excellent

This limited release was meant to harken back to some of the early versions of Crown Royal. Crown Royal pulled from their stocks of aged whisky – “including a special whisky from the historic Coffey rye still, residing in Gimli, Manitoba.”

Again, no age statement or particulars. So it’s up to the tasting. On the nose, this is clearly an older, more elegant expression of what Crown Royal can be. There’s a bit of dark oak, and a prominent nutty character mixed with baking spaces – think pecan and nutmeg -with a hint of burnt orange peel. Lovely stuff.

On the palate, now this is getting really good – layers and layers of flavor, rolling over and over on the tongue. The nutty notes are dialed down from the nose, the dark brown sugar is there but very much in the background, and a toasty grain character (less rye than barley or even wheat to me) comes through, especially in the warm, long finish. There’s certainly rye in there, but it pops up in spots rather than dominating the taste. And there’s a dark berry fruitiness as well, but not nearly as prominent as in the Northern Harvest Rye. This is blended whisky done right.

Water? No. Doesn’t need it. Ice? Well, now this is interesting. Add a cube or two of ice and this starts to really loosen up, reminiscent of an orange blossom sweet tea on a hot day – smooth and refreshing. If you want to be contemplative, stick with a neat pour. If you want something deeply enjoyable, add some ice to make for a guilty pleasure. This is, to my tastes, leagues above that “world whisky of the year” – so if you can find a bottle, grab it. I wish I had taken more than the one bottle I did. But I bet Crown Royal will continue to offer some similarly interesting expressions over the years to come. I’ll be watching.

*******************************

* Thirsty South Rating Scale:

Wow – among the very best: knock-your-socks-off, profound, complex liquid gold!
Excellent – exceptional in quality and character, worth seeking out, highly recommended
Good Stuff – solid expression of its type/varietal, enjoyable and recommended
Fair – fairly standard or exhibiting obvious though minor flaws
Avoid – move away folks, nothing to see here, a trainwreck

Full Disclosure: Tasting sample of the Northern Harvest Rye was provided by Crown Royal.

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Atlanta Coffee Hunting (the outtakes)

This gallery contains 12 photos.

Atlanta’s newest coffee shops are an attractive bunch. I recently wrote a quick roundup of all the notable newcomers from the past year for Creative Loafing, and had plenty of interesting outtakes from my Atlanta coffee hunt, as well. Brash Coffee (above) … Continue reading

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Atlanta Restaurants: In Praise of Being Bold

Ticonderoga Club

Ticonderoga Club

There is something magical happening right now on the Atlanta restaurant scene. I’m not talking about the impressive numbers of new restaurants opening up on a seemingly weekly basis – though the numbers are indeed impressive. And I’m not talking about the big names coming to town – though names like Jonathan Waxman or Sean Brock are also noteworthy. I’m talking about restaurants that are bent on being bold. Being personal. Doing things differently. Crafting experiences with deeply human personalities that go beyond the surface-level sheen that so many of Atlanta’s restaurants of late have relied on.

So let’s pause now to celebrate the bold – those pioneers who may shape the very definition of restaurant dining in this city for years to come. Specifically, let’s celebrate three particular pioneering restaurants who are doing their thing in distinctly personal ways: the brand new Staplehouse, the barely open Ticonderoga Club, and tiny little Dish Dive, which opened just under a year ago. But before we dig in to why these three warrant celebration, it’s worth a quick detour to talk about how the stage was set for their arrival.

It’s clear that the past few years of economic growth in Atlanta has given restaurateurs a boost of confidence to go out on a limb. Krog Street Market and Ponce City Market both have been major engines driving restaurant openings, and neither would be here had the local economy (and the commercial real estate scene specifically) not ramped up significantly. In parallel, as the number of new restaurant openings goes up and up, the need to stand out and carve out a niche becomes more and more important. At this point, we’re all slightly, reluctantly, somewhat over the whole modern-Southern-local-farm-to-table-mania that seemed to guide every other new restaurant in Atlanta over much of the past decade. Not that there’s anything wrong with that. Miller Union, Cakes & Ale, Empire State South, Restaurant Eugene, and their great forebear – Bacchanalia – are all restaurants that have brilliantly harnessed that mania and thrilled Atlanta diners in the process. But after a while, especially as the number of high profile restaurants in town increases, we simply need more diverse perspectives to have a well rounded dining scene.

Getting back to the embrace of the bold and personal that’s now happening, you could point to One Eared Stag as a precursor, with its ever-quirky personality and fearless combinations of flavors that can’t be disassociated from chef Robert Phalen. Or the completely unique, late-night-only, industry-centric Octopus Bar in EAV. Or Zach and Cristina Meloy’s Better Half, which is among the more prominent chef-driven supper clubs to have made the move to a full-scale restaurant, yet still maintains the personal touch of its supper club incarnation. If I had to pinpoint one single restaurant, though, that signaled to Atlanta that it was OK to go bold, it would be the aptly named Gunshow.

Gunshow's Instagram

Gunshow’s Instagram

With Gunshow, open since 2013, Chef Kevin Gillespie and his crew took an intentionally polarizing stance on the dining experience – in a way that was meant to better connect the kitchen (the chefs) to the dining table (the patrons). One by one, the chefs cart out their creations to the dining room, explaining the dish, serving it up when they get the nod. This is not traditional dining, and, with its bare bones environment and totally unique pacing and delivery, Gunshow admittedly pisses some people off. And it also thrills a lot of people who are looking for a meal that gleefully messes with expectations (and delivers some stellar, intriguing food packed with personality in the process). And Gunshow is smart enough to know that it’s OK to piss some people off as long as you’re deeply connecting with others. Something is clearly working, as Gunshow remains one of the hardest-to-get reservations in town.

Which brings us back to three newer restaurants that, like Gunshow, are proudly waving their own particular brand of freak flag. The first of the bunch, Dish Dive, made its mark by being unrelentingly small and personal. Dish Dive equals chef Travis Carroll in the kitchen and Jeff Myers manning the house. 16 seats inside. BYOB. A super-concise menu. And you can’t help but feel that it’s Travis and Jeff’s (figural) house you’re dining in. It doesn’t get much more personal than that.To borrow a popular expression, Dish Dive gives no f*cks about what a restaurant is supposed to be. They know what they are supposed to be, and who they are trying to delight, and they do it with aplomb.

Dish Dive's Instagram

Dish Dive’s Instagram

Meanwhile, newcomer Staplehouse furthers this idea of boldly building the restaurant-diner relationship in a few notable ways. First, they are a restaurant in service of a non-profit – the Giving Kitchen. And, while not the first restaurant to have a social mission as its underpinning, Staplehouse is certainly the most high profile. This gives them a built-in aura of true goodwill that – for those informed diners who are in on the aura – inevitably shapes the experience of dining there. You know you are supporting a cause with each ticket you purchase (more on that in a bit) and every bite you take. Even more, you know you are supporting the people who are most invested in that cause with each ticket you purchase and every bite you take. If you’re familiar at all with Staplehouse’s story, you know that the restaurant’s story is also the story of Jen, of Kara, of chef Ryan Smith. You could even say Staplehouse’s story is that of the entire Atlanta restaurant community in all its tragedy and triumph. This is a story, a dining experience, that people want to invest in.

Staplehouse's Instagram

Staplehouse’s Instagram: “Anything long lasting or worthwhile takes time and complete surrender.”

Point two on Staplehouse – did you notice that they are not taking reservations, but rather selling “tickets”? They’re the first restaurant in Atlanta to adopt the Tock ticketing system used by many of the country’s leading restaurants. You could argue that this is a business-minded step away from the personal trust inherent in the typical reservation approach, but really, this path of selling tickets just reinforces the commitment from the diner to the restaurant – when you buy that ticket, you have given them your cash, and you are in on the cause before you even step foot through the door.

Smartly, Staplehouse realized that the ticketed seats inside the restaurant couldn’t be the only way to engage with diners. They built an outdoor patio, with its own little kitchen, ready for all comers with a menu that’s more affordable than the glorious (but admittedly pricey) tasting menu inside… but every bit as creative. And Staplehouse consciously avoided giving this outdoor patio a standalone name and identity (think Holeman & Finch for Restaurant Eugene, or Star Provisions for Bacchanalia), but rather embraced that Staplehouse itself needed to have more than one way to connect with diners. Simply put, Staplehouse is approaching the mission to deepen the restaurant-diner relationship in new ways, and bridging the casual/fine dining divide in the process.

Now for what may be the boldest restaurant of the bunch… Ticonderoga Club. If you haven’t (yet) heard much about this new spot from Greg Best, Regan Smith, Paul Calvert, David Bies, and Bart Sasso, that was intentional on their part. Ticonderoga Club is the result of a long-simmering stew of hush hush ideas that started way back in September 2013 (if not earlier) when Best and Smith left their founding roles behind the bar and front of house, respectively, at Holeman & Finch. Roughly a year later, Best and Smith confirmed that they would join the party at Krog Street Market, but still the details were few, from the name (which wasn’t revealed until one week before the place actually opened in October), to the very type of bar/restaurant it was going to be. Finally, now that Ticonderoga Club is open (although still awaiting signature on a liquor license as of this writing), the months of mystery are starting to make sense… Best/Smith/Calvert/Bies/Sasso weren’t just creating a bar and restaurant, they were creating an entire mythology.

Ticonderoga Club's Instagram

Ticonderoga Club’s Instagram

Mythology, you may ask? Let’s just say that the Ticonderoga Club crew’s attention to storytelling rivals that of Homer himself. And this is not storytelling for the heck of it… the mythology here is in service of forging a bond between an establishment and its patrons. In an extensive reveal published by the Bitter Southerner, titled The League of Extraordinary Hospitalitarians, we learn that the Ticonderoga Club is actually (nix that… mythically) the Atlanta chapter of a 249 year old organization. The mythology extends in a printed Ticonderoga Club Quarterly, packed with philosophy and silliness in equal measure. The Bitter Southerner’s Chuck Reece hit the nail on the head, though, with the raison d’être of this whole elaborate backstory – which is fostering a feeling of gleeful hospitality. That won’t come as any surprise to fans of Best, Smith, and Calvert, who are all known for their skills as hosts, conversationalists, and all-around-fine-folks.

Is Ticonderoga Club quirky as hell? You bet. But isn’t it nice to see folks go out on a limb and do something different, especially when, at the end of the day, you know that they’re doing something different on your behalf? Ticonderoga Club, Staplehouse, Dish Dive… they’re all pushing the hospitality envelope in their own clever, even magical, ways. They’re not the only intrepid trailblazers in town doing so, but their lead is one to take notice of and celebrate. If their bold steps lead to something great, we all win.

by Brad Kaplan, November 6, 2015

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What do you get when you mix Georgia pecan nut milk and South Carolina coffee rum?

Treehouse Pecan Milk Rum

I wasn’t planning on having my day shot to hell. But then the nut milk delivery lady showed up. That’s right, I said nut milk. delivery. lady. She handed over the frosty glass jar of her sweet Georgia pecan nut milk, and was heading back to her car, when she turned and delivered the words that would indeed shoot my day (my life?) to hell – “if you’ve got any vodka, it’s great in a White Russian!” She said it so cheerfully. And why shouldn’t she? If any drink can be spoken of in cheerful terms, surely it is the White Russian. Especially one made with locally-made, hand-delivered, sweet Georgia pecan nut milk.

As I carried my pecan milk back into the house, I was already mentally checking my liquor cabinet. Hmm, vodka? Yes. I hardly touch the stuff, but I do make sure to always have a bottle on hand for guests. And I knew exactly where the fifth of Cathead vodka was in the cabinet, hidden behind a bevy of gins, collecting dust in the back corner. The only other thing I would need for a White Russian was Kahlua, and surely I… no… dear God… I don’t  have any Kahlua.

I went down to the liquor cabinet to check, and sure enough… no Kahlua. That led me into the rabbit hole of searching the internet for homemade Kahlua recipes, but frankly I didn’t have the patience. (One of the recipes included the step of steeping vanilla beans for THREE WEEKS! ARE YOU KIDDING ME? THREE WEEKS!? My nut milk would never last three weeks, never mind the fact that I would need to go buy some fresh vanilla beans to get it going, and if I’m doing that, I could just as easily have gone out and gotten the goshdarnt Kahlua in the first place).

Treehouse Pecan Milk RumLuckily, I discovered an old bottle in my liquor cabinet that eliminated the need for Kahlua. It was a Java Rum from Sea Island distillery on Wadmalaw Island, South Carolina. I had bought it on a visit to the distillery several years back, and was super impressed at the time (though apparently not impressed enough to drink much of the stuff, as the bottle was still nearly full). In any case, I twisted off the cap, took in a deep whiff, and knew right away that my lack of Kahlua was no problem at all. Better still, the Sea Island Java Rum even eliminates the need for vodka as well, since it clocks in at 70 proof (Kahlua is just 40 proof).

OK, so, coffee rum? Check. Nut milk? Check. Ice and glass? Check. That’s it. No recipe needed, just mix the two to taste and give it a swirl, then sip, and OH MY LORD this is good stuff. The subtle pecan notes in the creamy nut milk, which also has small amounts of honey and vanilla, works wonders with the chewy, dark-chocolatey, coffee-intense Java Rum. This is the kind of thing that I could drink gallons of over breakfast. Or after dinner. Or during any of the minutes that take place in the span of hours between breakfast and after dinner. In fact, if I were to open a chain of coffee shops that only offered this one drink, 24 hours a day, it would bring the Starbucks empire to its knees within weeks, even factoring in the seasonal bump for PUMPKIN SPICE!

So what do we call this drink? This heavenly blend of sweet Georgia pecan milk and South Carolina-bred coffee rum? You could riff on the White Russian and call it the White Southern. And that makes sense theoretically (it is white in color, and it is in fact Southern), but, um… no. I wouldn’t say the name sounds unintentionally racist, but it kinda sounds unintentionally racist.

That leads us to the inevitable Big Lebowski reference and the equally inevitable moniker – the Southern Dude. Perfect. You get your Big Lebowski/Dude/White Russian connection for the inspiration of the drink, and you get your Southern emphasis for the Georgia pecans and the South Carolina rum that make it unique. I need to get busy printing up t-shirts and bumper stickers and ironic trucker hats featuring the Southern Dude and plentiful references to nut milk.

Now, about my day being shot to hell… I may have had just one of these tasty beverages. Or I may have downed the entirety of those two bottles of nut milk and rum. Either way, I am now working diligently on my business plan to launch a chain of coffeeshops dedicated to spreading the joy that is the Southern Dude. It will come in sizes ranging from 4oz up to a gallon. And, like the nut milk company that inspired the drink, we’ll even deliver. But that’s the only drink we’ll offer. Except maybe a seasonal Southern Pumpkin Spice. Because how else are we really going to beat Starbucks?

Treehouse Pecan Milk Rum


Good news from the fine folks at Treehouse Milk, who produced the pecan milk discussed above: “We promise, everything tastes better with pecan milk. Pecans are high in vitamin E and manganese, which is good for your heart. They are packed with 19 vitamins and minerals, and come from a farm in South Georgia.” They also make almond, cashew, macadamia, and cacao almond milks; and they really will deliver right to your door (if you live in Atlanta, for a small fee – I highly recommend it). Also found at fine shops and coffee shops like the Mercantile, Savi Provisions, and Spiller Park.

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The State of Georgia Distilleries

The first legit Georgia spirits I ever tasted were from Thirteenth Colony, down in Americus – a vodka, a gin, a young corn whiskey. This was five years ago. At the time, Thirteenth Colony was one of the few craft spirits games in town (err, state). But today? There are more than a dozen distillers and spirits marketers at work in Georgia. That may sound like great progress, and it is, but… this same craft spirit boom has been happening all over the country, and Georgia is actually well behind the curve thanks to a not-quite-friendly legal environment.

How not-quite-friendly is Georgia? I asked Jim Harris, the owner/distiller at Moonrise Distillery and past president of the Georgia Distillers Association, for his take on the situation, and he put it bluntly… “My sincere advice for anyone considering building/operating a distillery in Georgia – DON’T DO IT! Go to South Carolina, Florida, etc. – all of which are ‘spirit friendly’ states to distilleries. Georgia is years away from allowing on-site sales, (and) operating tasting rooms properly.”

RGP-LOGOThat said, many of today’s Georgia distilleries are indeed finding a way to succeed despite the challenging regulatory environment. Old Fourth Distillery is thriving in Atlanta, Richland Rum is now selling their heralded Georgia rum as far away as Europe and Australia, and there are a few micro-distilleries like Lazy Guy getting really creative with their offerings.

Thus far, moonshine and unaged corn whiskey are the most prevalent spirits here in Georgia. Why? Well, it fits with our heritage, that’s for sure. A good number of the legal distillers in Georgia proudly claim their moonshining roots. And there’s a good amount of locally grown corn to supply the process. But it’s also relatively quick and inexpensive to produce unaged whiskey, with no long term aging in barrels that would require extra capital, space, and patience. Beyond moonshine, though, you can find a pretty wide variety of distilled products in Georgia – from Richland’s superb estate rum made with their own Georgia sugar cane, to several nice vodkas and gins (Thirteenth Colony and Old Fourth), to fruit brandies (Dawsonville) that also reflect a bit of local heritage.

Here’s a list of currently operating Georgia distillers and spirits brands, noting which are currently sourcing their product vs. distilling themselves, upcoming plans for expansion, distribution footprint, and availability of tours. If you have any updates for the list, do let us know in the comments or by email, and I will keep it up to date. There’s a very good chance I’ve missed a few things with this initial list. A handy map of Georgia distilleries is also provided at the bottom of the page. Cheers to drinking locally.


List of Georgia Distilleries and Spirits Brands (as of October 2015):

AMERICAN SPIRIT WHISKEYASW Distillery, Atlanta, since 2011
Sourced Products: American Spirit Whiskey (currently distilled in Charleston, SC)
Upcoming: Will soon be distilling on site in Atlanta (Q1 2016), with a sourced wheated bourbon currently being aged, and plans to distill apple brandy from Georgia’s Mercier Orchard apples (likely release 2017), potentially a peach brandy using Lane Southern Orchards peaches, and a variety of sourced and extra aged spirits (similar to the Smooth Ambler model). Bourbon and malted whiskey are also in the plans.
Distribution: GA, TN, SC, MD, PA, DC (with a strong focus on Georgia)

Dalton Moonshine Distillery, Dalton, since 2015
Distilled Products: Real Georgia Moonshine
Distribution: Georgia
Tours available in Dalton

4166892Dawsonville Moonshine Distillery, Dawsonville, since 2012
Distilled Products: White Lightning, Georgia Corn Whiskey, Georgia Mountain Apple Pie, Georgia Apple Brandy, Moonshiner Jeff’s Presidential Rye Whiskey
Distribution: Georgia
Tours available in Dawsonville

Fruitland Augusta Peach VodkaFruitland Augusta, since 2014
Sourced Products: Georgia Peach Vodka, Georgia Peach Sweet Tea (both made with Georgia peaches, bottled in Florida)
Upcoming: working with city of Augusta to explore options on building a distillery
Distribution: Georgia

Georgia-Distilling-CompanyGeorgia Distilling Company, Milledgeville, since 2011
Distilled Products: Private label producer for Goodtime Moonshine & Vodka, Georgia Vodka, Doc Holliday Rye Whiskey, Copperhead Georgia Sour Mash, Rod and Rifle Whiskey (to be confirmed), plus Grandaddy Mimm’s and Savannah Bourbon (see below)
Distribution: Various

Grandaddy Mimm'sGrandaddy Mimm’s, Blairsville, since 2012
Sourced Products: Moonshine, Corn Whiskey, Apple Brandy (all from Georgia Distilling Co.)
Upcoming: Have applied for a distilling license
Distribution: GA, TN, TX, CA
Gift shop in Blairsville

Independent Distilling CoIndependent Distilling Company, Decatur, since 2014
Distilled Products: Hellbender Corn Whiskey, Hellbender Bourbon, Independent Rum
Upcoming: 100% wheat whiskey currently aging in barrel
Distribution: Georgia

lazy guy distilleryLazy Guy Distillery, Kennesaw, since 2014
Distilled Products: Kennesaw Lightning Corn Whiskey, Threesome Whiskey, Cold Heart Whiskey, The General 151 Proof, Side Track Bourbon (sold out, returning Q1 2016), Snow Cream Liqueur (ltd winter release),
Upcoming: 5th Article 1887 Rye Whiskey (Q1 2016)
Distribution: Georgia, and hope to expand to TN and SC in 2016
Tours available in Kennesaw

Lovell BrothersLovell Bros. / Ivy Mountain Distillery, Mt. Airy, since 2012
Distilled Products: Georgia Sour Mash (unaged), Georgia Sour Mash Whiskey (aged)
Distribution: Georgia

MOONRISE DISTILLERYMoonrise Distillery, Clayton, since 2012
Distilled Products: James Henry Georgia Bourbon and Georgia Rye, Moonrise Georgia Bourbon and Georgia Rye
Upcoming: Possibly Corn Squeezins moonshine
Distribution: Georgia
Tours available in Clayton

Old Fourth DistilleryOld Fourth Distillery, Atlanta, since 2014 (read more: Old Fourth and Atlanta distilling history)
Distilled Products: Vodka, Gin
Upcoming: Gin (est. December 2015), Bourbon (sourced, aging in Atlanta until approximately 2019)
Distribution: Georgia
Tours available in Atlanta

Richland-Rum-logo-471x320Richland Rum, Richland, since 1999 with a major ramp up in 2012 (read more: Happy Hour interview with Richland’s Erik Vonk)
Distilled Products: Single Estate Old Georgia Rum
Distribution: GA, FL, SC, TN, CA, NY, NJ, PR, Denmark, Holland, Belgium, Australia, and parts of the Caribbean
Tours available in Richland

SAVANNAH BOURBON COSavannah Bourbon Co., Savannah, since 2014
Sourced Products: Savannah 88 Bourbon, Savannah Sweet Tea Lemonade Bourbon  (both from Georgia Distilling Co.)
Distribution: GA, SC

Still_Pond_Distillery_Tours-01-250x160Still Pond Distillery, Arlington, since 2012
Distilled Products: Muscadine Moonshine, Double Barreled Moonshine, Peach Moonshine, 80 Proof Vintners Vodka, 99 Proof Vodka
Distribution: Georgia
Tours available in Arlington (with Still Pond Winery)

thirteenth colony distilleryThirteenth Colony, Americus, since 2009
Distilled Products: Southern Gin, Southern Vodka, Plantation Vodka, Southern Corn Whiskey, Southern Bourbon Whiskey, Southern Rye Whiskey
Upcoming: expansion of custom single barrel offerings, including unique finishes and barrel proofs
Distribution: GA, FL, SC, TN, KY, NH, VT, MI

 

Upcoming Distilleries…

Hope Springs, Lilburn, has filed for permits and ordered equipment

Ghost Coast Distillery, Savannah, details TBD

R.M. Rose, TBD, website lists Georgia Corn Whiskey, Mountain Apple Corn Whiskey, Blackberry Corn Whiskey, Fire on the Moutnain Cinnamon Corn Whiskey, and Good Neighbor Peach and Lemon Whiskey – they are banking on the pre-Prohibition equity of the R.M. Rose & Co., which sold and produced a number of whiskies and other spirits to great acclaim

Samon Distillery, Clem, details TBD

Stillhouse Creek Craft Distillery, Dahlonega, working with Dave Pickerell as consultant; will be producing a gin, White Gold unaged whiskey, Gold Dust aged whiskey, and 1829 straight bourbon

Watts Whiskey Distillery, Avondale Estates, details TBD

 

Updated: November 17, 2015

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