Summer, 2020

Volume 3, Number 2

Terry Moore
Summerville, SC
President Elect
Thomas Taylor
Summerville, SC
(540) 377-6865
Jaime Moore
Summerville, SC
(843) 408-5419
Member At Large
Ron Napier
Front Royal, VA
(540) 636-1103
Member At Large
Brandon Lutes
Ladson, SC
(843) 906-6551


First and foremost, we hope that you and your family are safe and well! We know many who have been impacted health-wise and financially by this horrific pandemic. Our prayers go out to everyone around the world!

For those of us who had planned to attend the International Convention in Honolulu, Hawaii we share in your disappointment. Personally, we feel that Rotary International acted swiftly and firmly in making a decision to cancel the Convention. Kudos to RI for making our safety their number one priority!




Now that many parts of the world are adapting to virtual technology (either out of necessity for their profession or to stay connected to family and friends), we are happy to announce the Whiskey DRAM Fellowship’s first virtual whiskey tasting!

EMCEES:  Ralph Menzel of The Satellite Club of West Springfield-NXT and Terry Moore of the Summerville Evening Rotary Club.
DATE:  Saturday, August 15th and Sunday, August 16th
LENGTH:  1 Hour

Saturday, August 15 - 4 PM - Mountain Daylight Time (Denver)
Saturday, August 15 - 5 PM - Central Daylight Time (Chicago)
Saturday, August 15 - 6 PM - Eastern Daylight Time (New York & Toronto)
Saturday, August 15 - 7 PM - Rio De Janeiro Brazil
Saturday, August 15 - 10 PM - Accra, Ghana
Saturday, August 15 - 11 PM - London, England
Saturday, August 15 - 12 Midnight - Rome Italy, Munich Germany
Sunday, August 16 - 1 AM Kyiv, Ukraine
Sunday, August 16 - 3 AM Delhi, India
Sunday, August 16 - 5 AM Taipei, Taiwan
Sunday, August 16 - 8 AM Sydney, Australia

We will do our best to allow everyone the opportunity to briefly introduce themselves during the meeting. The Format we will follow is that each person attending the meeting will be called upon to share the following information:
  1. Your Name
  2. Province/State/Country
  3. Name of Rotary Club
  4. Hold up the bottle of what you are sipping and state the name.
  5. Briefly share what you like about this particular brand.
  1. Download the Zoom Client for Meetings application to your desktop, or select the laptop or mobile phone app at Zoom.Us/Download.

Topic: Whiskey DRAM Fellowship Virtual Tasting
Time: Aug 15, 2020 06:00 PM Eastern Time (US and Canada)

Direct Link to Join Zoom Meeting

Meeting ID: 893 6956 8730
Password: 201995

There is a One tap mobile number configuration such as 
+17866351003,,89369568730#,,,,0#,,201995# US (Miami)
+12678310333,,89369568730#,,,,0#,,201995# US (Philadelphia)

or you can dial by your location, for example 
        +1 786 635 1003 US (Miami)
        +1 267 831 0333 US (Philadelphia)
        +1 646 876 9923 US (New York)
Meeting ID: 893 6956 8730
Password: 201995
You can find your local number at


In honor of Independence Day in the United States, a day when many folks will be eating a ton of food, I thought I should do a post of my favorite foods to drink bourbon with.  Of course, bourbon is a big, flavorful spirit that is certainly not in need of a food pairing.  However, it is July 4th, and bourbon whiskey is America’s native spirit, so why not try a few fingers of bourbon with some of good food?
Here are my favorite foods to pair with bourbon.
The Count Down:
5. Banana Bread – Banana bread has a tempered enough flavor profile to make for a very good bourbon companion.  I find that banana bread goes especially nice with a balanced, sweet bourbon.  This is where I recommend a bottle of my favorite value bourbon, Buffalo Trace.
4. Dark Chocolate – A few bites of a bitter dark chocolate can really set off some amazing flavors in the palate of a bourbon.  If you were to indulge in some Old Forester with some dark chocolate, you mind just find a whole new reason to love a great value buy like Old Forester.
3. Pecans – Of all the nuts that I have on my list, pecans are soundly my favorite to drink bourbon with.  They have a natural ability to compliment sweet flavors very well, which is probably why they top so many desserts.  Although I have only tried this pairing on one occasion, I was extremely pleased with the way pecans tasted as I was drinking William Larue Weller.
2. Cheesecake – Cheesecake is one of my favorite foods, with its soft, seductive flavors and texture.  It goes great with bourbon because it will not overpower the palate.  If you want to make your 4th of July a memorable one, I would highly recommend a slice of cheesecake and a glass of Woodford Reserve.
1. Steak – A nice cut of steak is my all-time favorite food to drink bourbon with.  For some reason, the savory flavors of a steak always seem to go right along with a great summer bourbon.  There are few things in life that I enjoy more than eating a good steak, and washing it down with a glass or two of Basil Hayden’s as the sun sets on a warm summer’s eve.
Of course, most of the time, I drink bourbon before or after a meal, not during.  However, if you would like to try some bourbon and food pairing, I think these five foods are a great place to start.

Whiskey DRAM Note: The original article was the top ten foods to pair with Bourbon can be found here:

Eleven Best Japanese Whisky Bottles to Drink Right Now, If you can find them and afford them, that is.


A bottle of good Japanese whisky (they spell it without the “e”) is incredibly difficult to get your hands on these days, and stupid expensive if you do. Yamazaki 12 used to cost around 50 bucks, but now you can expect to pay at least triple the price at any liquor store that actually has it in stock. So why does Japanese whisky cost so much, and is it really worth it? The answer to the latter question is yes; it is more often than not delicious whisky that is quite different from single malt scotch, its closest spiritual relative. The former question, however, requires some explanation.

Sean Ward, mixologist says "There is a serious shortage, and the prices have doubled over the last few years. Blended Japanese whiskies are becoming more available, and many are excellent.” A few years back, Japanese whisky exploded in popularity outside of Japan, catching the distilleries off guard. Stocks of aged whisky dwindled, and now companies like Suntory have to release non-age-statement blends of younger liquid to keep up with demand.
As for what makes Japanese whisky special, Ward points to several key factors. “The water, the climate, and the people,” he says. “The water is very pure, as it is mostly snow melt from Mt. Fuji and the climate is warmer in Japan in the summer than it is in Scotland, which creates different flavor profiles for the whiskies.
Suntory Whisky Toki
Let’s start with the easiest Japanese whisky to get ahold of these days. That dubious honor goes to Toki, a blend of malt and grain whisky from Suntory’s Yamazaki, Hakushu, and Chita distilleries. The main “pillars” of the whisky, according to Suntory, are Hakushu white oak cask malt and Chita grain whisky, with Yamazaki white oak cask and Spanish oak cask whisky thrown in for good measure. The result is an extremely light spirit that you should really be drinking in a highball, a very popular drink in Japan, but it doesn’t sip so badly on its own either. 
Nikka Coffey Malt
Coffey Malt (produced by Nikka, Japan’s other major distillery besides Suntory) is named after Aeneas Coffey, the Irishman who patented a super-efficient column still in 1830. Coffey Malt is made from 100-percent malted barley that is distilled in a Coffey column still (normally used for grain whisky), giving it an almost bourbon-like characteristic. It is rich with caramel and vanilla flavors, aged in ex-bourbon casks, and has a nice, oily mouth-feel. $55
Hakushu 18
Suntory’s Hakushu distillery is a stunning place to visit, located in the forested mountains in the Southern Japanese Alps. The 18 Year Old single malt is an outstanding whisky in the Hakushu range, with fresh notes of fruit and malt, along with just a hint of smoke and dried cherry. This is one of those bottles that you won’t want to share with your loved ones, if you're lucky enough to get your hands on it. It’s that good. $205
Ohishi Single Sherry Cask
There are people who balk at the thought of whisky made from rice, but several Japanese distilleries are doing just that.  The Ohishi distillery, located on the Kuma River, uses two different types of rice, (gohyakumanishi and mocha) to distill its whisky. The spirit is then aged for an undisclosed length of time in sherry casks, making this a rich and fruity dram that stands up with the best of Japanese whisky. $62
Yamazaki 12 might be the most recognizable whisky from Suntory that you can find in America, although sadly even this core expression has become nearly impossible to locate. The whisky is light with dry spice notes and loads of fruity flavors, easy on the oak with a finish that lingers for a while. Yamazaki 12 is aged in a variety of casks, giving it a nice balance of flavors that, like a well-rehearsed orchestra, complement each other and result in something greater than the sum of its parts. This is a quintessential Japanese whisky that anyone interested in the category should try at least once. $195
Yoichi Single Malt
Yoichi is distilled by Nikka at its northern coastal distillery of the same name. The whisky is light and floral with a subtle dose of smoke, which the distillery attributes to the coal-fired distillation method used to produce it. The distillery also mentions a particular briny character, as do many Scottish seaside operations, and you can really taste a bit of saline that plays well with the ripe peach and honeydew notes bursting forth with each deep sniff. Overall, no-age-statement expressions from Nikka are easier to find than age statement bottles from Suntory. As to which is better, the only way to decide is to drink lots of both in one sitting. $70
Hibiki 17
Blending is perhaps the most important element of the craft of making Japanese whisky. Some distilleries producing dozens of different whiskies that are combined into the final product. Hibiki, a blend from Suntory, launched in 1989, and there are now five different expressions in the range. It’s rich, creamy, and almost buttery, with notes of caramel and a light touch of peach. This is a blended whisky that will redefine your concept of the often-misunderstood category. $170
Nikka Whisky From The Barrel
Nikka couldn’t let Suntory have all the fun, so it decided to make a no-age-statement blend, too. Fortunately, this is a truly delicious whisky, with oak and apple on the nose, and cherry and a bit of savory spice on the palate. The whisky is dumped into used barrels for a few months after being blended to allow it to mingle with its new liquid life partners, which include over 100 malt and grain whiskies aged in a variety of casks. This is an available Japanese whisky that gives us some hope for the future of the category. $60
Chichibu Port Pipe
Chichibu, founded in 2008, was built upon the remains of the old Hanyu distillery about an hour outside of Tokyo. The distillery is small compared to others in Japan, but its whisky makes a big statement. Considering the distillery’s youth, there are a surprising number of expressions available. One of the best is the Port Pipe release, a single malt with no age statement that is aged in ex-port barrels, giving it a nice, candy-like quality without becoming overly sweet. This whisky is admittedly difficult to find, but the distillery has plenty of other releases to try. And the word is that plans are in the works to release a 10 Year Old whisky in time for the 2020 Tokyo Olympics
Iwai Tradition
Mars Shinshu’s claim to fame is that it is Japan’s highest-altitude distillery, located at just over 2,600 feet. The history of distilling whisky here dates back to the 1940s, although many Americans might not be familiar with its spirits. Iwai Tradition is not too hard to find at a good liquor store. his blended whisky uses sherry, bourbon, and wine casks to create a balanced flavor profile full of spice, vanilla, and just a tiny hint of peat. It’s not the most complex or flavorful whisky of the bunch, but it’s readily available and reasonably priced. $60
Akashi Single Malt
This single malt is a blend of many different cask types, including bourbon, sherry, brandy, wine, and even shochu. It is produced at the White Oak distillery, which is located near the ocean, something the distillery likes to say imparts a bit of salinity and brine into the whisky. Even if you don’t pick up those notes, this is an interesting dram. There are competing flavors of toffee and stone fruit that come into play from all the different barrels the whisky is aged in. All of this somehow falls into harmony over its solid malty backbone. $37


Kentucky Bourbon Balls are a no-bake treat that dates back to the 1930s, when the candy factory Rebecca Ruth Candies commercialized them and saw how they quickly became a crowd favorite. Although the original recipe is still a secret, there are many versions that capture the beauty and flavor of these candies. 

The bourbon balls can be rolled in powdered sugar, granulated sugar, or finely chopped pecans. If you prefer to use less sugar, use just 3/4 cup of confectioners' sugar, and add an extra tablespoon of cocoa powder.

1 cup fine vanilla wafer crumbs
1 cup finely chopped pecans (toasted or raw)
2 cups confectioner's sugar (divided)
2 tablespoons unsweetened cocoa powder
1/4 cup bourbon
2 tablespoons light corn syrup

1.Thoroughly combine the vanilla wafer crumbs, chopped pecans, 1 cup confectioners' sugar, and the cocoa powder.
 2.In a separate bowl, blend the bourbon and corn syrup.
3. Stir the bourbon mixture into the dry mixture. Stir and mix well with the help of a wooden or stainless steel spoon.
4. Cover the mixture and chill in the refrigerator for at least 2 to 3 hours.
5. Once the mixture is chilled and ready to be shaped, sift about 1/2 to 1 cup of confectioners' sugar into a wide, shallow bowl.
6. Place a bowl of cold water next to your working area. Wet your hands with cold water and shape small bits of the dough into balls. Roll them in the confectioners' sugar.
7. Serve right away, or store in the refrigerator in tightly covered containers for up to 2 weeks.

For best flavor, make these candies a few days in advance. Roll in confectioners' sugar again before serving.
For longer storage, the bourbon balls can also be frozen. Leave in the fridge overnight to thaw, and then at room temperature for 2 to 3 hours before rolling in the confectioners' sugar and serving. Alternatively, roll in a mixture of 50/50 semi-sweet cocoa powder and confectioners' sugar.
Toast your pecans for a nuttier flavor. Spread pecan halves out in a dry skillet and cook over medium heat, stirring constantly. When lightly browned and fragrant, remove them to a plate to cool completely before chopping. Use toasted almonds, pistachios, or walnuts in place of the pecans to experiment with other nutty flavors.





Want to really impress your fellow Whiskey DRAM members? How about ordering a Whiskey DRAM Fellowship Badge... official Rotary supplier, Russell Hampton has been able to create one for us. When ordering, indicate R900C Whiskey DRAM Fellowship Badge with Magnetic back. The cost is $9.95 U.S. plus shipping.




This is YOUR newsletter!  The COCKTAIL TIME, WHAT ARE WE SIPPIN' and RECIPE sections are included for you to share your whiskey adventures.  Members are encouraged to contribute to the newsletter by sending us tasting notes, mixology, food pairings, fellowship photos, as well as recipes using selected whiskeys.  Please send these to

Terry and Jaime Moore

Rotary Whiskey DRAM Fellowship
c/o Terry & Jaime Moore
230 Marion Avenue
Summerville, SC 29483
Twitter: @WhiskeyDRAM
Rotary Whiskey Fellowship
Copyright © 2020 Whiskey D.R.A.M. Fellowship, All rights reserved.

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