Known mostly for rye and bourbon whiskeys, the American whiskey genre has increasingly used a handful of Scotch whisky production techniques. We’ve seen the success of American single malts and used barrel-finish programs in bourbon and rye. Now U.S. distillers are smoking grains.
“American whiskey has been great, but it’s been like going to Baskin & Robbins and getting 31 flavors of chocolate and vanilla,” says Paul Tomaszewski, distiller and founder of MB Roland distillery in Pembroke, Kentucky. “There’s only been two kinds of American whiskey for a long time.”
Tomaszewski is among a small crop of distillers who are...
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