Welcome to January, folks! Here’s to adventuring our way through more of our favorite whiskeys with you in 2019.
Our head barmen from Raleigh and Greensboro have chimed in with their selections for this week and they’re names you might not have heard yet, but we can’t wait to introduce you to them.
What’s the deal with the name, “Copper Dog”?
According to the makers, it’s named after a hotel bar at Speyside’s Craigellachie Hotel, which they call “iconic”, and adding that “for a true taste of Speyside visit its Copper Dog Bar and meet the regulars, many of whom help make the world’s finest malts. These whisky workers now have a whisky dedicated to them.” The whisky (no “e”) of Copper Dog is made from eight malts from across the region – and created at the hotel. “It’s a smooth, fruity malt with a spicy finish – perfect for toasting the region’s whisky heroes.” Read up here.
It is described by the distillers as a “union of two whiskies distilled from classic bourbon mash bills” but you won’t find it classified as “Bourbon” due to the unique union. “One is aged in new oak barrels and the other matures in rejuvenated, re-charred bourbon casks. While this unique aging excuses the marriage from being called bourbon, it shares all of the character and drinkability you would expect from a whiskey on the brink of being one” reads the tasting notes at the brand’s site.