99 Watermelon

99 Watermelon is listed as a whiskey from Esplanda, and the name points to a watermelon-flavored expression rather than a traditional bourbon, rye or Scotch. The listing doesn't give a proof, mash bill, age or origin, so treat what follows as what to expect from flavored whiskeys in general, not a measured profile of this bottle. Products like this usually put fresh, candy-like melon up front, with the grain sweetness and light vanilla-oak of a base whiskey underneath. Expect little peat or smoke and only modest spice, so it sits closer to a sweet, fruit-forward pour than to a dry, oak-driven one. For sipping, serve it chilled or over ice. Cold usually suits flavored whiskeys because it keeps the sweetness in check and lets the melon read as juicy, not syrupy. A large cube melts slowly and holds the dilution steady. Neat at room temperature will likely emphasize the sugar and the alcohol warmth, so try a small splash of water or a single cube if the first sip feels heavy. A rocks glass is the natural choice. A Glencairn also works if you want to check how much of the fruit comes through on the nose before you taste, but this style is built for easy drinking, not slow analysis. Mixing is where a watermelon whiskey is most useful. A highball is the simplest route: pour over ice and top with soda water or a dry ginger ale, then add a squeeze of lime to cut the sweetness. Lemonade or a lemon-lime soda gives a longer, more summery drink. In a whiskey sour, the fruit flavor already supplies sweetness, so cut back on simple syrup, shake with fresh lemon juice and strain over ice. You can build a fruit-leaning Old Fashioned by dropping the sugar and using a few dashes of aromatic or orange bitters to add structure. A Manhattan is a poor fit, because sweet vermouth and melon flavor tend to clash. Cold, salty and acidic foods suit it best. Try it with grilled chicken or pork, spicy barbecue, salted nuts or a plate of cured meats, or with a wedge of lime alongside as a simple garnish.