Virtual Whiskey Lab with Milam & Greene Whiskey
In contrast, the port finished rye whiskey is rich and velvety smooth with a long, warm finish. The blend has notes of cinnamon and chocolate, and includes a number of dark fruit flavors ranging from black currants to blackberries.
In the latest episode of Taste Kitchen, Paul Barron hosts a whiskey lab with Heather Greene—the chief executive officer, partner, and master blender for distillery Milam & Greene Whiskey. Barron and Greene sample and discuss the smooth, yet refined blends of two Milam & Greene Whiskey offerings: a triple cask bourbon, and a port finished rye whiskey.
In the last decade, the Lone Star State has experienced a whiskey boom. Ask any bartender, including Caudebec, and they’ll tell you that Texas, particularly Austin and the nearby Texas Hill Country, is home to some of the best craft whiskeys in the nation. And of the growing crop of new distilleries, one of the region’s clear standouts is Milam & Greene: an independent, women-owned whiskey brand.
These five new grain-to-glass releases are proof that the state’s still-young whiskey industry is developing a bold regional profile.
The Lone Star State, the largest in terms of square mileage in the continental U.S. as well as one of its most populous, encompasses a wide range of home-grown spirits. In other words, don’t mess with Texas.