What's So American About American Single Malt (Part 2) - With Chris Rickabaugh

This week, we continue our discussion about all things American Single Malt with the wonderful Chris Rickabaugh! In this second part, we're focusing on what makes these whiskies so different from their single malt counterparts in Scotland or elsewhere around the world. Join us as we talk about barrel finishes, bespoke smokes, native peats, and much more on this episode of Breaking Spirits!

Drink discussed:

California Winter

1 ½ oz. St. George Single Baller Single Malt Whiskey

½ oz. Golden Beaver Biba Soju

¼ oz. Akori Cherry Blossom Gin

¼ oz. Hinterhouse Bierschnapps

¾ oz. lemon juice

Topo Chico

1 perilla leaf

Slice the perilla leaf into strips, reserving one for the garnish. Muddle the remaining strips in the lemon juice at the bottom of a highball glass. Add ice, and the remaining ingredients save the Topo Chico. Stir briefly to combine, top with Topo Chico, and serve with a straw and a perilla strip garnish.