American Single Malts

I was at the Alembic again last night talking with owner David McLean about American whiskies. Over the course of our conversation, I tried a couple whiskies I never had before. Charbay, makers of some wacky infused vodkas, has introduced a hops-flavored malt whiskey. The texture of it was really interesting, and the first thing you pick up on the nose. I took a whiff and said "glue." Dave said "resin." Someone else said "pine," as in pine tar or sap. The hops was readily apparent, especially to Dave who comes from the beer brewer world. I think we all decided the dominating flavor once it opened up was pine, but pine bark instead of the needles. (Pine needles is more the smell of gin.) Really cool stuff. I also tried Peregrine Rock, another Californian single-malt. (If it were made in Scotland, it would be a scotch, coming from malted barley instead of the usual American corn or rye.) It had a wonderful cherry nose and leading flavor. Usually the cherry flavor I pick up in whiskies comes from aging in casks that previously held port or sherry. This whiskey, on the other hand, smells of fresh cherries. Usually the only 'fresh' flavors I usually pick up in scotch are of the grains, and the fruit tastes of dried fruit flavors or candied fruits. The finish of the Peregrine Rock is clean and neat, without the residual sweetness I'd expect from something that starts off so bright. I really liked this one.