I want less fruit flavor and more whiskey.” “Some folks muddle a whole orange with a cherry while others just muddle with the orange rind to get the oils from it,” she explained. Sarah Smiley, whose name matches her disposition, prefers the old school way with the spirit doing most of the work. Writing this article made me thirsty, so I paid a visit to a good friend at Chattanooga Whiskey. Apparently, oranges pair well with the sweeter taste of bourbon while tart lemons are recommended for the bite of rye whiskey. In some cocktails there’s a muddled cherry with an orange peel, others just an orange peel. Some prefer brown sugar grains, others simple syrup (one-part sugar mixed with one-part hot water). Mencken couldn’t pin down the cocktail’s origin.īut our modern definition of the cocktail comes from the Hudson, NY political paper Balanced and Columbian Repository in 1809, and it was the exact definition of the Old Fashioned: “a stimulating and quality spirit, water, sugar, and bitters”.Īctually it gets pretty complex and finicky from here. Some sources say the cocktail comes from an Aztec princess, or a French egg cup, a coquetel, or from a James Fenimore Cooper character named Betty Flanagan who is based off of another fictional character named Betsy Flanagan. Just where it-and the word “cocktail” itself-derives from is a mystery. Most sources say the Old Fashioned is at least a hundred years old, but some out there believe it dates back to the 18th century or even beyond. But like the cocktail itself, it goes back in history and obscurity. Embury’s 1948 edition of “The Fine Art of Mixing Drinks” as one the six basic drinks of mixology. The clear spirits, though, aren’t always quite right.Īnd while a Tom Collins or a Moscow Mule are refreshing on warm days, what we need this time of year is the brown stuff, and the most classic of all cocktails’ cocktail for any whiskey, bourdon, or rye is the Old Fashioned. Porters and stouts are a good choice if they’re on tap, but if you really want to put fire in the belly, go for the strong stuff. This biting winter weather calls for strong drink. We look forward to becoming part of the Tennessee distilling community, carrying on great whiskey traditions and creating some of our own.”įor more photos, pick up a copy of the Hamilton County Herald.A citrusy and very classic concoction to keep the cold at bay “We’re very excited to bring whiskey back to the people of Chattanooga after a century-long intermission. “Being part of the first distillery in Chattanooga since prohibition is an honor,” said head distiller Grant McCracken who joined the Chattanooga Whiskey team in December after six years with the Boston Beer Company. The Stillhouse will also be available for private events and tours. Tickets may be purchased on-site at the Stillhouse for eight dollars per guest. Tastings will be offered daily Monday through Wednesday from noon to 8 p.m., Thursday through Saturday from 10 a.m. The single-story building is located at 1439 Market Street across from the historic Chattanooga Choo Choo Hotel and features a 100-gallon copper still from Louisville-based Vendome Copper and Brass Works. “The distillery is a culmination of our years of commitment to restoring distilling in Chattanooga, and will continue to bring the community together in celebration of both the city and state’s rich whiskey culture.” “The Tennessee Stillhouse will fill a void that has existed in Chattanooga for 100 years,” said Tim Piersant, co-founder of Chattanooga Whiskey. Guests toured the Stillhouse, met members of the staff, and sampled Chattanooga Whiskey’s 1816 Reserve and 1816 Cask varieties. Locals and whiskey enthusiasts celebrated the micro-distillery’s debut at the grand opening party on March 24, and tasted the first batch of whiskey bottled in Chattanooga in 100 years. team, which rewrote the longstanding law forbidding distilling in Chattanooga and launched the city’s first whiskey brand in nearly 100 years, has opened the Tennessee Stillhouse, Chattanooga’s only post-Prohibition distillery. Tim Piersant, co-founder of Chattanooga Whiskey.
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