So that, for what it was worth, was January. The month in which you either went dry or you just carried on as usual. I took a week off of alcohol myself at the start of the year, following the gluttony of Christmas and New Year. It actually seems to have done me good. Even in the weeks following, I haven’t been drinking as much as I may have done if I was still back in the UK. I have a small collection of beer to dip into, but until I have money coming in, it’s not going to grow much more.
As it is, sometimes I’ll have to reach for something other than beer to provide the inspiration for these posts. This week is one of those weeks, and the drink in question is a glass of Wigle Whiskey’s Hopped Whiskey.
Wigle are based in the Strip District of Pittsburgh (with a barrelhouse on the north shore). Since opening in 2012, Wigle have won a number of awards for their spirits. They have also supplied old barrels to local brewers to age beer in, some of which have returned and had whiskey aged in (Rounders Share was aged in barrels which previously stored barley wine).
As for the whiskey, you can tell it’s been hopped the moment you remove the cork. A floral aroma emerges from the bottle that is distinctly hop like. For those wondering, Cascade, Newport and Centennial were the hops used. Taste wise, it tastes how you’d probably expect a hopped whiskey to taste. There’s the warmth of the alcohol, quickly followed by the flavours imparted by the hops, which slowly fade in the aftertaste.
Personally, as a man who enjoys highly hopped IPAs, the idea of a hopped whiskey intrigued me, and the actual thing didn’t disappoint. I can easily see Wigle Hopped being a drink that people don’t like, either put off by the hops, or by the whiskey element.
At the time of writing, bottles are still available from the distillery, and for customers in Washington, D.C. and Pennsylvania online.