The American Mix Vol 2

First up, we're playing Balcones Brimstone Smoked Corn Whisky, an innovative headbanger that's redefining the smoky genre. And why do they rock so hard? They smoke the whisky, not the grain. Crafted with sun-baked Texas scrub oak, this whisky hits you with the full-bodied aroma of a traditional Texas BBQ faster than a stage dive into a mosh pit. Love it or hate it, this whisky leaves a lasting impression that's as bold as Texas itself.

Next, we're turning down the tempo with Noble Oak Rye Whiskey. This isn't your everyday rye, folks. After a year of steeping in charred American oak, it receives a special arrangement in port wine cask staves, adding a layer of complexity that'll make your taste buds go all trippy. The result? A beautifully balanced rye that plants a tree for every bottle sold. Talk about being in tune with nature!

Finally, get ready for a special guest appearance by FEW Single Malt Whisky, released only a few times per year. This underdog has some unique tricks up its sleeve. Instead of using peat smoke, they air dry most of the malt naturally and smoke the rest over cherry wood. It's a twist that brings out 'earthy' notes that are as unforgettable as a killer guitar solo.

So, are you ready to press play on this mixtape of American Whiskeys? Trust us, this is one playlist you'll want to play on loop.

Smartass Corner:

1. Corn whiskey is a commercial product that must contain at least 80% corn, be distilled at less than 80% ABV (160 proof), and, if wood-aged, may be aged in either used or new un-charred barrels.

2. Ever heard of the Texas Whiskey Association's Certified Texas Whiskey™ Program? It's their way of helping us, the ever-thirsty consumers, identify whiskies that are authentically Texan.

3. Did you know there are four distinct styles of Texas BBQ? From West to East, each region has its own mouthwatering spin on tender meats. Central Texas prefers their meat sauce-less, all the better to taste the oak smoke. East Texas goes for sweet, saucy, fall-off-the-bone goodness. South Texas loves a thick, molasses-like sauce, while West Texas opts for an open fire 'cowboy style'.

4. Rye whiskey sparked the first revolution after the American Independence. It was called the Whiskey Rebellion, and it arose when the government tried to tax whiskey and enforce the taxation on distillers. The lesson here? Don't mess with a whiskey drinker's dram.

5. During Prohibition, Southeast Ohio moonshine was the cat's meow! Brewed on the QT in old coal mines, it was a hot ticket for Chicago's gangster elite. Yep, even ol' Scarface Capone was in the mix. Now, that's what I call a 'shine with a story!

6. Ohio whiskey, with its youthful character, stands apart from the more mature Kentucky whiskey. This is all thanks to distinct aging methods and regional influences shaping their flavors.

7. Noble Oak Whiskey has embarked on a mission to revitalize earth oak supplies. In collaboration with the non-profit One Tree Planted, the brand is on its way to planting 1 million trees, one for every bottle sold. Setting an eco-friendly goal, Noble Oak plans to double the number of trees planted, aiming to reach two million by the end of 2024.

8. American single malt is the wild child of whiskeys! It uses any malted grain it likes. It disregards the Scottish pot distillation rule and distills in its own way. Geography? Anywhere goes!

9. FEW Spirits, nestled in an alley, is Evanston's first distillery since the Temperance Movement. Talk about a spirited comeback!

10. FEW Spirits has a nice ring to it, but it is also a poke in the eye of governmental killjoys. You see, F. E. W. are the initials of Francis Elizabeth Willard who was a leader of the Prohibition movement in Evanston back in the day.