Two of the most prolific country artists, Willie Nelson and Toby Keith, said it best – “Whiskey for my men and beer for my horses.” So it should come as no surprise to discover that the Babylonians and Mesopotamians were on to something when they began making whiskey in the 2nd millennium BC. As early as the 11th century, monks refined the methods still used today to produce this golden liquor. What is this much ado about fermented grain mash? Scots, Gaelics, and good old Irish boys have spent over 1,000 years honing their distillery skills, and quality whiskey is the result of their toils and trouble. So what education do you need to fit in with the serious whiskey samplers in your local neighborhood whiskey bar? Who among us has the knowledge to swirl and sniff out the best smoky peat? Here’s your beginner’s lesson. Continue reading “THIRSTY THURSDAY WHISKEY RUN AMONK”