whiskey

In March this year, Jim Beam released a versatile, near-clear spirit, Jacob's Ghost White Whiskey ($22), in an attempt to appeal to tequila and vodka drinkers, claiming it's "a whiskey both old fashioned and cosmopolitan" that can be treated like bourbon or mixed in cocktails like a clear spirit. While the label is quick to dispel this white whiskey as a moonshine or an unaged white dog, we couldn't help but scratch our heads and wonder what we were in for. A neutral-tasting spirit? A clear bourbon? A mild whiskey? The label explains it's an aged, 80-proof whiskey that has rested at least a year in charred, white oak barrels, and so us food editors raised our glasses and cheered for the best but prepared for the worst.

See what we thought of the white whiskey.

St. Patrick's Day isn't until tomorrow, but we've been celebrating all week. If you don't really have a penchant for black and tans, and the prospect of drinking whiskey straight-up isn't really your thing, then consider raising a glass with the Irish Buck.

On first sip, you'll notice immediately that this cocktail manages to highlight all three of its main ingredients: Irish whiskey, ginger ale, and lime juice. The result is a fizzy, boozy drink that's hop-free yet still channels the fighting Irish spirit. Keep reading to get the party started.

I have a great way for you to celebrate St. Patrick's Day: make your own Irish cream! More commonly known as Baileys, this rich, smooth, and delicious liquor can easily be made in the comforts of your kitchen. The recipe, which requires a blender, is similar to eggnog in that it combines a potent spirit, Irish whiskey, with eggs, cream, and seasonings such as vanilla and coconut extracts.

For a delightful after-dinner drink, serve it chilled or over ice. Homemade Baileys is also a festive gift; I've brought bottles to hostesses and always receive enthusiastic reviews. Get the simple but fantastic recipe.

Bourbon is experiencing a resurgence as of late. The American-made whiskey isn't just for cowboys or businessmen anymore. If you're curious as to what makes bourbon bourbon, here's the 411 for your 101:

• During the late 18th century, European settlers in America started making whiskey using corn as the main grain (since it was so readily available). These early producers aged the corn whiskey in oak barrels, keeping in line with traditional whiskey making. Because corn is a sweet grain, bourbon tends to be a sweet whiskey with oak, toast, vanilla, and toffee flavors.
• The American-made corn whiskey became known as "bourbon," because it was first made in the original Bourbon County of Virginia (present-day Kentucky). Even though bourbon technically can be made anywhere in the US, the Kentucky area is hailed for its incredibly pure, limestone-filtered water, which naturally removes any metals and minerals that could affect the way the bourbon tastes. About 97 percent of bourbons are made near Bardstown, KY.
• To this day, the US government regulates that bourbon must be made in America from at least 51 percent corn. The rest is malted barley and a flavoring grain — either wheat or rye. It has to be distilled at no higher than 160 proof and must be aged in new, charred-oak barrels for at least two years (to be considered "straight" bourbon). No additives are allowed (not even to change the color), except for pure water to bring down the proof; the bourbon has to be bottled at least 80 proof.
• Lately, bourbon makers are offering small batch or single barrel bourbons for a heftier sum. Small batch bourbons (a term coined by Jim Beam in the '80s) are made by mixing bourbon from several different barrels (though from the same batch) before bottling. For larger distilleries, this could equate to hundreds of barrels. Single barrel bourbon is made from bottling one single cask (aka barrel) of bourbon. The bottle of the bourbon will have the barrel number on the label to distinguish it.

Keep reading for the different varieties.

Scotland and Kentucky get the glory, but Ireland is no slouch when it comes to crafting fine, sippable whiskey. For potent proof, try an unblended whiskey like the oh-so-smooth Redbreast 12 Single Pot Still Irish Whiskey ($45). Like single-malt Scotch, this Irish whiskey is aged — 12 years, in this case — in a single batch, not blended. But that's where the similarities with smoky Scotch end, because the flavor leans much closer to caramely bourbon.

The reasons behind the different flavor profiles don't really matter; it has to do with the aging and distilling processes. What's important is that if you're normally a bourbon drinker like me, you'll want to add Redbreast to your after-dinner sippin' repertoire. The delightful honeyed flavor has a slight edge of earthiness, but nothing so mossy as to make it hard to drink neat.

Usually I like a splash of club soda in my whiskey, and Jameson or other Irish whiskeys taste lovely in an Irish whiskey highball, but Redbreast is just too good for me to muddle with anything but a clean glass.

Will you be drinking Irish whiskey for St. Patrick's Day?