John McCarthy

2 months ago | barleycorndrinks.com | John McCarthy

This whiskey’s recipe has evolved as the company brought its own distillate online. Its current iteration is a recipe of High West distilled and MGP-made ryes mingling with MGP and Kentucky-distilled bourbon. The blending of this annual limited release was overseen by High West’s Director of Sensory QA & New Product Development, Tara Lindley. bottled at 92 proof with an MSRP of $125.

Feb 13, 2025 | barleycorndrinks.com | John McCarthy

The aforementioned Madre Cuishe agave used in distillation here was aged for 12 years. Ramos employed two methods of cooking the agave. The first batch was roasted in conical earthen ovens for approximately 72 hours. The next portion was steamed in brick ovens for 24 hours. The agave is fermented naturally in open-air wooden vats and is double-distilled in copper alembic pots.

Feb 10, 2025 | barleycorndrinks.com | John McCarthy

This 19-Year-Old Kentucky Straight Wheat Whiskey is born of the same grain recipe used to make Bernheim Original, which is considered a “low wheat” whiskey. The 51% wheat, 37% corn, and 12% malted barley grain recipe contains the minimum wheat content allowed for Heaven Hill to call its to call itself such. From there, the whiskey was aged almost two decades on the 5th and 6th floor of Rickhouse Y, a seven-floor structure. The whiskey was ultimately bottled at 100 proof.

Jan 13, 2025 | barleycorndrinks.com | John McCarthy

When I key in on the palate, I focus on the balance of the distillate character and the finishing time. If fresh Port barrels sit too long, you risk covering up the whiskey nuance in the base blend. But this shows some bright, spicy rye character that blends well with the fruit character we added from the Port finishing barrels. In addition, cherry jam notes, maple, brown sugar, and molasses flavors come from our pot still whiskey. It has a nice mouthfeel and drinks easy for the 98.6 proof.

Nov 11, 2024 | barleycorndrinks.com | John McCarthy

Not only are we here at Barleycorn reporting on this week-long event, but As a senior bartender at The Rose Room, a sexy little speakeasy in the Garden City Hotel, we are in on the action, and proud to present Sour Apples, our own Bartender Week cocktail. Indulging in fall flavors like spiced apple cider and fig cordial with New York Distilling’s Perry’s Tot Naval Strength Gin as our base spirit, this quirky cocktail embodies the autumn season most unusually.