Discover a bold new playlist for your palate with a collection of all-American whiskey hits that promise to strike all the right chords!

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 as bold as Texas itself.

From Vermont’s rustic soul comes WhistlePig PiggyBack 100 Proof Bourbon, a folk classic in whiskey form. It’s made with corn, rye, and barley—straight from their own land—and aged six years in Char #3 barrels to strike the perfect harmony of bold and sweet. This is no one-hit-winder, oh no—it’s pure, melodic craftsmanship in every sip with enough depth to make you contemplate life beneath a maple tree... 

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. WhistlePig’s master distiller, Dave Pickerell, was a luminary in the whiskey world. Before joining WhistlePig, he made his mark at Maker's Mark. His expertise brought WhistlePig to life with its first 10-year-aged rye.

6. WhistlePig is not just a name; it represents a unique farm and distillery in Vermont, surrounded by 500 acres of rye and experimental crops. 

7. Although WhistlePig's heart is in Vermont, its soul stems from Canada. The brand’s initial rye stock was sourced from Alberta, proving that great whiskey knows no borders.

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.