Saloon Beverage Director Manny Gonzales stopped by the WBUR studios this afternoon to chat with award-winning journalist Jeremy Hobson on “Here and Now,” the acclaimed radio news show which airs on over 365 stations nationwide, as part of a segment on the American Whiskey Renaissance.
Manny was excited to share his thoughts on the emergence of craft distilleries and the future of whiskey by leading Hobson through a tasting of three whiskies, from different craft distillers around the country.
The first whiskey Manny presented was Dry Fly’s Washington Wheat Whiskey. Hobson notes the way that Manny handles the drink, tasting it as opposed to shooting it. Manny emphasized the importance of tasting, especially with a whiskey like the Dry Fly, which is “soft, delicate… a nice introduction to craft spirits.”
The second, St. George’s Single-Malt Whiskey, which is out of a craft distiller in California, is sweeter than the first, as noted by Hobson. The sweeter notes, Manny shares, are from the barley itself.
The third tasted was Prichard’s Double Barrel Bourbon based in Tennessee, a whiskey Manny praises as “one of the best on the market.”
When asked by Hobson if whiskey is one of those spirits which is better consumed in its raw form, without the additions of mixers or other elements, Manny muses that it often depends on what you are looking for in a drink, and also, which whiskey is at your disposal. Some are better in a Manhattan or margarita. Whiskey in a margarita?, you may ask, as Hobson did. But whiskey is an adaptable spirit, as anyone who has experienced the creative and flavorful cocktails at Saloon can surely agree. The enthusiasm for the spirit experienced at Saloon — and felt by Manny himself — is contagious. “A whiskerita,” he affirms, “why not?!”