Berkshire Scotch Ale

Berkshire's Scotch Ale is filed under bourbon, and the name points to a Scotch ale connection. Scotch ale is a malty, caramel-forward beer style, so the label suggests some link to that style. The listing doesn't say how the whiskey relates to it, such as a cask finish, a barrel previously used for ale, or something else. It also doesn't give proof, age or mash bill. Check the bottle's label for those details. What follows describes what to expect from a bourbon-category whiskey and doesn't claim a measured profile for this bottle. Bourbon is made from at least 51 percent corn and aged in new charred oak, so expect a base of caramel, vanilla and toasted oak, with a rounded sweetness from the corn. If the name reflects an ale-cask influence, look for extra malt, toffee or dark-bread notes on the nose and mid-palate. Treat that as something to check as you taste it. A pour that leans malty rather than purely vanilla would confirm it. For a first taste, pour a measure into a Glencairn glass and nose it before drinking. The tulip shape concentrates the oak, grain and sweet aromas. Sip it neat at room temperature to get the full profile. Then add a few drops of water, which tends to loosen the sweetness and bring out the grain and spice. Use a single large cube in a rocks glass for slower sipping. Chilling mutes the malt and caramel, so keep ice minimal if the sweet, bready side is what you're after. In cocktails, the likely sweetness suits an Old Fashioned, where a sugar cube, two dashes of Angostura bitters and an orange peel play off the caramel. A Manhattan with sweet vermouth and a cherry works well, and the malt could stand up to the vermouth. A Whiskey Sour with fresh lemon juice and a touch of simple syrup keeps the sweetness balanced. For a Highball, pour over ice and top with cold soda water and a lemon twist. That's a lighter, more refreshing option.