The Feast and Field team journeyed west to Seattle, Washington, to talk with the masterminds behind the innovative Westland Distillery. From their commitment to sustainable agriculture practices for their ingredients and casks to a steadfast emphasis on quality standards, Westland’s bold products aim to bring the authentic, complex flavors of the Pacific Northwest to one of America’s favorite spirits: whiskey.
We also offer a whiskey 101 guide, breaking down the definitions of the spirit’s different varieties and the characteristic flavors unique to each, as well as a look into how whiskey is cut. Seattle bartender, Myles Burroughs, shows us a thing or two (or six) with his rundown of essential classic whiskey cocktails every at-home bartender needs in their arsenal of recipes. Finally, we hear from the Bitter Housewife about the basics of cocktail bitters.
The Seattle distillery is blazing a trail for single malt whiskey through local sourcing, transparency and more.
We learn how whiskey is distilled by making heads, tails, foreshots & hearts of it.
The difference between whiskey and whisky is geographical — and there’s an easy way to remember it.
Meet the Portland woman on a mission to demystify how to use bitters. Plus, a homemade bitters recipe.