Whiskey is fundamentally two ingredients, water and grain. As it develops, it produces a multitude of complex flavors and styles. The same can be said about the dishes served at American Whiskey—elevated and deliberate but inherently simple, reflecting a collaboration of styles honed over years of training around the world. Aiming for the highest quality possible, all ingredients are fresh, pair well, with any of our spirits or can be enjoyed on their own.
Here Today, Gone Tomorrow
baby greens, basil vinaigrette
fennel pollen, bread crumbs
garlic scapes, snap peas, tri-star strawberries
smoked trout, herbs
Striped Bass Carpaccio
Grilled Red Snapper
baby carrots, peas, salad herbs
dry vermouth, carrot tops
Oysters on the Half Shell
sun hollow, WA
point reyes bleu cheese
Venison Mini Burger
black pepper aioli, onion confit
Country Fried Sweetbreads
bibb, tomato, pickled onion
Braised Short Rib Sandwich
salsa verde, preserved jalapeño
Beer-Brined Half Chicken
Smoked Half Rack Ribs
Crinkle Cut Fries
The beverage program at American Whiskey is fun and comprehensive, providing an array of craft beer, wine, spirits, and original cocktails. In addition to a seasonal cocktail list, the whiskey selection is always growing, including new craft whiskeys, old favorites, and a devoted collection of rare and exotics.
ask your server for today’s selection
game over, man
knob creek rye, peach liqueur, prickly pear, pineapple, lime, simple
highland park 12 year, drambuie, lemon, lavender demerara
last nautical mile
botanist gin, crème de violette, maraschino, lime, coriander
auchentoshan american oak, lillet rose, lucano amaro, orange bitters, angostura bitters
every day is like a sunday
olmeca altos blanco, housemade jalapeño-pineapple gomme, mint
zu vodka, st. germain, chamomile tea, orgeat, orange bitters
ilegal joven mezcal, belle isle honey habañero moonshine, grapefruit, lime, cinnamon
raised by wolves…
d’usse, bison grass, grapefruit, angostura bitters, prosecco
sometimes, new jersey
roca patrón blanco, giffard pamplemousse, lime, salt
cold spell mint whiskey, lemon, honey
High West Double Rye Build-Your-Own Old Fashioneds $90
375mL bottle, bitters, sugar, citrus
all flights are four ½ oz portions of whiskey with accompanying tasting notes
A.W. Bourbon: Spring 2017 – $24
basil hayden, ky (80 proof)
evan williams single barrel, ky (87 proof)
angel’s envy, ky (86 proof)
wigle small batch, pa (92 proof)
A.W. Rye: Spring 2017 – $24
roknar, mn (92 proof)
cedar ridge, ia (86 proof)
woody creek, co (90 proof)
knob creek, ky (100 proof)
World Volume X: Battle of North America – $22
hilhaven, ky (80 proof)
j.p. wiser’s (80 proof)
j. rieger & co., mo (92 proof)
lot 40 (86 proof)
Pernod Ricard Collection – $30
jameson caskmates (80 proof)
redbreast 12 year (80 proof)
redbreast 15 year (92 proof)
redbreast lustau sherry finish edition (92 proof)
Agua de Jalisco – $ 500
gran patrón platinum (80 proof)
gran patrón piedra (80 proof)
gran patrón burdeos (80 proof)
patrón en lalique (80 proof)
VINTAGE DRINKS $15
CLASSICS OF THE HOUSE
strike me dead 4.0
rittenhouse rye, pink peppercorn, vanilla, toasted pecan bitters
woody creek gin, apricot liqueur, orgeat, pineapple, grapefruit, lime, angostura bitters
jack daniel’s, laphroaig 10 year, montenegro amaro, maraschino, coffee beans, angostura bitters
beefeater gin, grapefruit, lemon, simple, mint, soda
take me swiftly
sagamore rye, apricot liqueur, honey, lime, prosecco
new york sour
elijah craig bourbon, egg white, lemon, simple, pinot noir float
virgil kaine high rye bourbon, lime, simple, angostura bitters, mint
seasonal whiskey smash
evan williams black label, lemon, simple, mint
choice of classic, tangerine, grapefruit, or cherry
barrel-aged tío pepe en rama fino sherry, dry vermouth, orange bitters, angostura bitters
russell’s reserve 6 year rye, applejack, simple, orange bitters
d’usse, rittenhouse rye, sweet vermouth, angostura bitters, peychaud’s bitters, benedictine rinse
Happy Endings $9
can of angry orchard cider with a shot of virgil kaine ginger-infused bourbon
can of montauk driftwood ale with a shot of cold spell mint whiskey
Bottled in Bond
american made liquor that must be the product of one distillation season, distiller, and distillery aged in a federally bonded warehouse under the supervision of the american government for at least 4 years and bottled at 100 proof.
whiskey that is not diluted but bottled at the abv at which it comes out of the cask. also referred to as “barrel proof”, this generally ranges between 120 and 130 proof.
our standard pour at american whiskey is a 2 ounce serving. therefore, a “double” will give you 4 ounces of booze. yum, but please enjoy responsibly.
the sensation given off by a whiskey of relatively high alcohol content. common among young and cask strength whiskies.
the proportion of the different grains used for mashing which are then fermented, distilled, and most often matured to become a particular expression of whiskey.
Proof vs. ABV
both measures of the alcohol content of a drink, in the early 1700s a drink was determined to be 100˚F “proof” if it burned with a steady blue flame after gunpowder was poured over it and ignited. in the US the definition later became “double the percentage of alcohol by volume contained in a solution at 60˚F/15.6˚C. therefore, 50% abv equals 100 proof.
small casks used for aging. exact dimensions vary
as a matter of preference but the intention is always to increase contact with oak/wood over a relatively shorter amount of time.
Rock & Rye
rye sweetened with rock candy, classically a product of late 19thcentury and early 20thcentury bars, often as a way to make a somewhat “tough” whiskey a bit more approachable.
malt whisk(e)y from a single distillery, distilled from malted grain only, most commonly barley as in the case of scotch whisky and often malted rye in the case of american single malts.
vertical wooden planks that compose whisk(e)y barrels.
Whiskey vs. Whisky
mainly geographical difference originating in the 19th century when for exportation, american and irish distillers created a distinction from scotch whisky by adding the “e”. legally however, it is spelt “whisky”, which a few american and irish distillers continue to use as a tribute to their scottish ancestry.