Susannah Skiver Barton
Whiskey Editor and Critic at New Wine Review
Articles
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2 weeks ago |
vinepair.com | Susannah Skiver Barton
Spirits additives have been in the news a lot lately, almost solely in relation to tequila. A clash between the independently run Additive Free Alliance and the Consejo Regulador del Tequila (CRT), tequila’s regulatory body, has chilled the growing movement for transparency in the category, and currently, per the CRT, no brands may legally discuss use or non-use of additives — which are legal — on their packaging or in their marketing.
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3 weeks ago |
newwinereview.com | Susannah Skiver Barton
In whiskey, the term “innovation” has become as overused as “small batch,” to the point that it’s now effectively meaningless. Most producers who tout their innovative offerings frequently make reference to a new barrel finish, or sometimes just a higher-than-usual proof. These attributes, while novel for individual brands, break no new ground in the broader whiskey world.
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3 weeks ago |
mensjournal.com | Susannah Skiver Barton
Distillers love to say that you can’t make whiskey without first making beer. And it’s true: If you stopped the whiskey-making process after fermentation and added some hops, you’d end up with beer. It’s the distillation and maturation stages that turn the beer into whiskey. But unlike at a brewery, which might produce West Coast IPAs, pilsners, imperial stouts, and sours, most of the “beer” that becomes whiskey doesn’t vary.
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1 month ago |
vinepair.com | Susannah Skiver Barton
The story of whiskey for the last 20 years has been nothing but positive. After decades of declining sales in the late 20th century, established whiskey categories like Scotch, bourbon, and Irish whiskey underwent a renaissance. Simultaneously, new whiskey styles emerged, from American craft distillers to single malt makers in far-flung destinations across the globe.
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1 month ago |
newwinereview.com | Susannah Skiver Barton
“Organic” is a simple enough concept. It means that the cucumbers in your salad or the bananas in your smoothie were farmed without the use of certain pesticides, herbicides, fertilizers, and their ilk. For wine, organic certification may set a maximum sulfite level or require that no sulfur can be added. Regulation in the United States typically sets conditions for yeast and storage, as well as the grapes themselves.
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