What's (NOT) to Like about Whisk(e)y?

We are at that turn of the seasons where the difference between whisky and whiskey become all too apparent. The trouble is that I like both too much . . . well, not too much, in terms of quantity, but too much in terms of having particularly expensive tastes.

That, and I am developing an interest in local boutique beverages. Here is one that I have been enjoying now that it is warmer here in southern New Mexico (yes, it does get cold here, particularly if you have lost all of your cold-hardiness):

It is made in the Taos area by the Rancho de Los Luceros Destilaria; this is their 'top shelf' version: single barrel, aged 6 years. It is VERY good. Unfortunately, you will have to come to New Mexico to enjoy it.

The first local whisky that I tried is made by Santa Fe Spirits:

Note the Americanized  spelling of 'whiskey.' This is really a single-malt, aged, malted barley whisky, in the traditional Highlands sense of the word and work; but they cannot call it 'scotch' because it is NOT made in Scotland. Santa Fe Spirits also bottle some of the malted barley whisky straight from the still. They call it Silver Coyote and, well, unaged whisky is interesting. There is an undeniable sweetness, not unlike silver tequila. I'll bet that it would make a great Margarita once it gets warm enough, say, around May 5th.

As I said above, we are at that seasonal cusp where some nights it is cool enough to warrant the smoky warmth of a good Islay malt whisky (my favorites are Lagavulin, Bruichladdich, Laphroaig, and Ardbeg; Talisker is in there as well, despite being an Isle of Skye spirit). Other nights it is warm enough that you want a good bourbon, on ice. So, depending, this time of year you will find me with a glass of either in one hand and a book in the other, sitting on the patio (because it IS warm enough for that). 

Stop by. Look for the Margarita burning in the window and you'll know you have the right place.