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PRODUCT: Drinking With The Hatfields & The McCoys

The Legendary Hatfield & McCoy Whiskey

Hatfields-230
Top: Heritage hooch in a glass jug. Bottom: Three generations of Hatfields. Photos
courtesy The Legendary Hatfield & McCoy
Whiskey.

  From our tween years, we remember the expression “feuding like the Hatfields and the McCoys” (not that we were personally involved in an epic feud).

The hostilities between two clans living in the Appalachian Mountains began in 1865, with a murder. The feud and mayhem continued for decades. There was a miniseries on the History Channel in 2012, and you can review the whole sorry mess on History.com.

Whether truth or marketing, The Legendary Hatfield & McCoy Whiskey claims to be made by descendants of those Hatfields and McCoys.

It extends the tale with news that the two clans have finally put aside their differences, and have created a new whiskey “rooted in old family recipes, pride of name, and Appalachian tradition.”

We received a bottle as a Valentine gift, along with the recipe for a special cocktail (recipe below).
 
WHAT KIND OF SPIRIT IS IT?

Bottled in South Carolina, its an American whiskey, for starters. American whiskeys include Bourbon, corn whiskey, rye and Tennessee Whiskey. Bourbon and Tennessee whiskies are distinguished in flavor from other types of American whiskey, largely because the grain mash used to make them must contain more than 50% corn. By law, all American whiskeys except corn whiskey must be aged in new casks that have been charred on the inside.

The 80-proof whiskey is made from a proprietary blend of “corn, barley, malt, special strains of yeast, [and] infused natural flavors.” By comparison:

  • Bourbon, corn and Tennessee whiskeys must contain 50% or more corn.
  • Corn whiskey must contain 80% or more corn.
  • We don’t know what The Legendary Hatfield & McCoy Whiskey contains; it’s a proprietary recipe. If it isn’t labeled as a particular type of whiskey, the company doesn’t have to adhere to government standards (e.g., specific ingredients and the percentages).
  •  
    WHAT DOES IT TASTE LIKE?

    If you’re accustomed to analyzing the flavor components of wine or spirits, you may notice flavor nuances that are not uncommon in other whiskeys:

  • Butter/butterscotch and vanilla, flavors that typically derive from aging in new wooden casks.
  • Black pepper, cedar, smoke, spice and tar.
  • Some of our colleagues tasted banana, dried apricot and walnut.
  • If you don’t care about any of this, it makes you no less worthy of drinking it.
  •  
    The suggested retail price is $37.99 for a 750 ml bottle. It’s currently available in 42 states and online.

    At this price, this is not so much a connoisseur whiskey as a novel spirit for entertaining and gifting. We’d especially give it to someone with whom we’re having a major disagreement (and who has a sense of whimsy).

    Discover more at LegendaryHatfieldAndMcCoy.com. And consider it for Father’s Day gifts.
     

     

    RECIPE: FULL SNEAK FROM THE LEGENDARY HATFIELD & McCOY BRAND WHISKEY

    While no one drinks a photo, this one, with its red ribbon of Port, encouraged us to make a Valentine cocktail. On the opposite end of the spectrum, it also works for Halloween, for a Dracula-themed cocktail.

    You may be asking, “What’s a full sneak?” We had no idea, and headed straight to our browser. It’s a taxidermist’s pose often used for the trophy head of a buck deer (big antlers!). Perhaps the Hatfields and the McCoys had their share of impressively antlered buck heads?

    Ingredients Per Drink

  • 1.5 ounces The Legendary Hatfield & McCoy Whiskey
  • .5 ounce ginger liqueur
  • .5 ounce fresh lemon juice
  • Ginger ale
  • .25 ounce ruby Port
  • Garnish: fresh mint or lemon slice
  •   The Legendary Hatfield & McCoy Cocktail
    The Full Sneak cocktail. Photo courtesy The Legendary Hatfield & McCoy Whiskey.
     
    Preparation

    1. STIR the first three ingredients together over ice. Strain into a tall Collins glass and top with ginger ale.

    2. FLOAT the ruby Port on top and garnish with fresh mint or a lemon slice.

     
    WHISKEY VS. WHISKY: BOTH ARE CORRECT

    Whisky is the Scottish spelling of whiskey, a term that originated in Ireland. The alternative spelling was chosen to differentiate the Scots’ national product from Irish whiskey.

    The “whisky” spelling is used in Canada, Japan and Wales, as well as Scotland.

    In the U.S., a 1968 directive from the Bureau of Alcohol, Tobacco and Firearms specifies “whisky” as the official U.S. spelling. However, it allows the alternative spelling, “whiskey.”

    Most U.S. producers prefer to include the “e,” as do we. Without it, it looks like something is missing.

    Ironically, distillation was discovered in the 8th century in Persia—a country that has not permitted the sale and consumption of spirits since the 1979 Islamic Revolution.

    Here’s a brief history of whiskey.
      




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