I’m a self-proclaimed whiskey snob, I’ll admit it. That said, you’re more likely to find me sipping on a good $50 to $60 bottle of Angel’s Envy or Michter’s than a $100 selection of Japanese whiskey.
And, yes, I know I featured Jim Beam in the Kentucky Kunis, but I was feeling a little politically motivated that week — by social media ganging up on my favorite whiskey pitchwoman.
Anyhow, when I was gifted Wild Buck Whiskey, an American rye from Weeki Wachee’s NJoy Spirits, my expectations weren’t very high. I figured it was just another whiskey, aspiring to be good, that was gonna burn going down. I was so wrong, because, even at 100 proof, this stuff is smooth.
One online review I read proclaimed Wild Buck is great as a cocktail base, and while I’m sure it is, I wouldn’t want to ruin the fine spirit by simply dousing it with cola. But, obviously, On the Sauce is a cocktail column; making drinks is what we do. Be prepared to allow Wild Buck to shine on its own, however, as we’re keeping our additional ingredients to a minimum.
Aside from ice, Amaro Montenegro is my go-to whiskey companion. Its complex flavor pairs well with the brown nectar’s oakiness. This week, use it sparingly — just to enhance the Wild Buck — along with some bitters and agave for a little sweetness.
The following recipe is perfect for anyone who digs Old Fashioneds, but most of all, hardcore whiskey fans who aren’t afraid to switch up their sipping routines from time to time.
Wild Buck Montenegro
Makes 1
1 1/2 ounces agave syrup
2 ounces NJoy Spirits Wild Buck Whiskey
3/4 ounce Amaro Montenegro
2 dashes Angostura Orange Bitters
2 dashes Angostura Aromatic Bitters
In a cocktail mixing glass (you can also do this in your rocks glass), add about 1 ounce agave nectar and 1/2 ounce warm tap water, then stir until combined. You just made agave syrup — congrats! Add remaining ingredients and top with ice. Stir with a bar spoon for about 30 seconds. If you mixed the cocktail in your rocks glass, you’re good to go. If you used a mixing glass, though, fill a rocks glass with ice and strain in the cocktail. Garnish with an orange peel, if you must, but it’s not necessary.
Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in Apr 12-19, 2018.