I love summer — boating, gardening, backyard sprinklers, judging cannonballs or diving board jumps, fresh-cut grass, corn pollen wafting, high humidity and lots of sunshine on it all. I also love to enjoy those endless summer nights with a crisp, chilled wine or a refreshing tequila- or gin-based cocktail, but I never think to include whiskey or bourbon in my summer rotation. It’s more of a winter drink to me, with classic cocktails like a Manhattan or an old fashioned to warm those long winter days (please don’t get me thinking about that!).
I don’t think I’m alone in that notion, but I like to challenge even my own misperceptions — especially since my husband, who rarely drinks anything but beer, has been loving blackberry Crown and lemonade. A recent article in “Food & Wine” (www.foodandwine.com) on what’s considered the Olympic competition for whiskey prompted me to start digging into the spirit — academically and tangibly — for a summer sipper.
While the tangible part is the most fun and usually starts with whatever ingredients are taking over my garden or growing in someone’s field nearby, it’s exciting to witness an age-old industry continue to dust off — even reinvent — century-old traditions. Awards in the International Whiskey Competition, held earlier this summer, celebrated revered heritage distilleries and bold new players reshaping palates and perceptions — just what I was looking for in pushing my cocktail preferences for summertime fun.
Watermelons are trucking down the highway, my rosemary is getting tall and a bottle of Angel’s Envy has been sitting in the cabinet for months without a glance. So why not? While enjoying the cocktail I crafted (recipe below), I went back to reading about what’s new in the whiskey world.
Taiwan’s Kavalan Distillery seized the competition’s top honor. Its Solist Fino Sherry Single Cask Strength Single Malt captured the coveted Whisky of the Year title with a near-perfect 97.04% score. Matured in Spanish fino sherry casks, judges noted its balance and complexity. According to tasting notes on its website, Kavalan describes the whiskey: “Dark golden amber whiskey has a rich aroma of sherry, with its creamy toffee and rich fudge qualities and the slightest hint of chocolate, blends with the fruity character of the spirit. The fruitiness is a complex, multi-layered blend of mango and overripe citrus fruit flavors that ends with a touch of green apples. There is a natural sweetness on the tongue which is accentuated with a gentle fudge flavor. The complex fruity flavors are layered with dry smoked wood aroma, ending with a long and rounded finish.”
This recognition marked a significant moment — the first time a non-Scottish distillery has claimed the IWC’s supreme award. Good luck getting your hands on a bottle now that it holds this prestigious title, or even one of the other styles the company sells, as demand skyrockets.
The top three worldwide whiskies of 2025 were 1) Kavalan Solist Fino Sherry Single Cask Strength Single Malt Whisky – 97.04%, 2) A. Smith Bowman Cask Strength (Batch No. 4) – 97.01% and 3) Jack Daniel’s 12-Year-Old Tennessee Whiskey (Batch 3) – 96.50%. The award winners of the top three best bourbon whiskies were 1) A. Smith Bowman Cask Strength (Batch No. 4) – 97.01%, 2) Whiskey Row Cask Strength – 96.20% and 3) Elijah Craig Barrel Proof B525 – 95.73%
Beyond the headline winners, the competition highlighted rising micro-distilleries experimenting with nontraditional mash bills and experimental cask finishes. Artistry in the whiskey industry was on showcase with the first new whiskey designation in more than 50 years: American single malt is now a recognized category.
An age-old industry celebrating playful new creativity is certainly something worth celebrating — in any season.
Watermelon rosemary smash
Ingredients
- 1.5 oz. Angel’s Envy bourbon
- 4 to 6 1-inch cubes seedless watermelon (adjust based on sweetness)
- 1/2 large lime, cut into 4 pieces
- Tajín rim on glass
- 1/2 oz. rosemary simple syrup
- ”Sonic ice” or other crushed ice
Rosemary simple syrup
- 1 cup sugar
- 1 cup water
- 4 sprigs rosemary
To make syrup, simmer ingredients on low for 10 minutes and strain.
Instructions
Tajín rim a lowball glass, and fill with crushed ice. Muddle limes, watermelon and rosemary simple syrup in a separate glass or shaker. Add bourbon and a small scoop of ice. Shake gently and strain into the prepared glass. Cheers!
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.