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Restaurants›Palmer Alehouse›Whisk(e)y Around The World Recipe

Whisk(e)y Around The World Recipe

Inspired by Palmer Alehouse

Time20m

Serves1

Balvenie Doublewood, Benriach 12 Yr Smoky, Crown Royal, Denali Coffee Whiskey (Alaskan), Denali Single Malt (Alaskan), Denali Small Batch (Alaskan), Glenfiddich 12 Year, Glenfiddich 12 Year Sherry Cask, Glenfiddich 14 Year, Glenfiddich 15 Year, Fireball, Jack Daniels, Jack Daniels Apple, Jack Daniels Blackberry, Jameson, Johnny Walker Black, Johnny Walker Red, Laphroaig 10 Year, Monkey Shoulder, Pendleton, Skrewball Peanut Butter, Suntory Toki, Tullamore DEW, Tullamore DEW Honey.

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Ingredients

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Whisk(e)y Flight - Spirits (per flight of 6 whiskies)

1 dram Balvenie DoubleWood 12 yr

1 dram Benriach 12 yr Smoky

1 dram Crown Royal

1 dram Denali Coffee Whiskey (Alaskan)

1 dram Glenfiddich 12 Year

1 dram Laphroaig 10 Year

Alternative/Swap Bottles (for rotating flights)

1 dram Benriach 12 Yr Smoky (alternate to above)

1 dram Denali Single Malt (Alaskan)

1 dram Denali Small Batch (Alaskan)

1 dram Glenfiddich 12 Year Sherry Cask

1 dram Glenfiddich 14 Year

1 dram Glenfiddich 15 Year

1 dram Fireball

1 dram Jack Daniels

1 dram Jack Daniels Apple

1 dram Jack Daniels Blackberry

1 dram Jameson

1 dram Johnny Walker Black

1 dram Johnny Walker Red

1 dram Monkey Shoulder

1 dram Pendleton

1 dram Skrewball Peanut Butter

1 dram Suntory Toki

1 dram Tullamore DEW

1 dram Tullamore DEW Honey

Accompaniments

8 oz Filtered water (for tasting/cleansing palate)

4 cubes Ice (optional, for drinkers who prefer)

12 pieces Neutral crackers or plain bread

6 pieces Dark chocolate (70% cacao), broken into squares

6 slices Cheese selection (mild cheddar, aged gouda), sliced

4 wedges Citrus wedges (lemon and orange)

1 each Small spittoon or waste glass (optional)

Glassware & tools

6 each Glencairn or tulip tasting glasses

1 each Tasting mat or numbered paddles

1 each Measuring jigger or pipette (for drams)

2 each Small decanter or bottle pourers (optional)

Method

Whisk(e)y Flight - Spirits (per flight of 6 whiskies)

Select and pour

Choose six whiskies from the full list to create a balanced flight (suggestion: one light grain or Irish, one Speyside, one sherried, one smoky/peaty, one American/rye/bourbon style, one flavored or unique). Pour 1 dram (approx. 12-15 ml) of each spirit into a clean Glencairn or tulip glass. Label or arrange glasses on a tasting mat in the order you want guests to taste (light to bold is recommended).

Serving temperature

Serve at room temperature. If a guest prefers, offer a single ice cube in a rocks glass on the side; advise they taste neat first, then with water or ice to note changes.

Provide water and palate cleansers

Place a small carafe of filtered water and a cup for rinsing/sipping next to each taster. Offer plain crackers or bread and small bites of cheese or dark chocolate as palate cleansers between samples.

Alternative/Swap Bottles (for rotating flights)

Rotate and theme

To keep the menu fresh, rotate bottles weekly or create themed flights (e.g., 'Islands & Peat' with Laphroaig + Benriach Smoky + Glenfiddich 15; 'American & Flavored' with Fireball + Skrewball + Jack Daniel's Apple). Ensure the tasting order flows from the lightest-bodied/least intense to the most intense/most peaty or flavored to avoid palate fatigue.

Substitutions

When substituting, keep the pour size consistent. For intensely flavored whiskies (Fireball, Skrewball), consider offering a slightly smaller pour (0.75 dram) for guests who prefer milder tasting sessions.

Accompaniments

Prepping palate cleansers and bites

Slice cheeses and arrange crackers and chocolate on small plates for each taster or a communal board. Place citrus wedges on the board for guests who like a zesty note. Instruct guests to take a small sip of water between each whisky, eat a cracker or a small bite if needed to reset their palate.

Using water and spittoons

Encourage tasters to add one drop of water to particularly high-proof whiskies to release aromatics, or to sip water between pours. Provide a spittoon or waste glass for guests who do not wish to swallow every sample.

Glassware & tools

Prep glassware

Use one clean Glencairn/tulip glass per sample. Rinse with room-temperature water and dry well to avoid residual odors. Number or arrange glasses on a tasting mat in tasting order.

Measuring

Use a jigger or pipette to measure 1 dram (~12-15 ml) per glass for consistent pours. If offering a larger tasting (e.g., 8–10 whiskies), reduce individual pours to keep the overall alcohol consumed responsible.