O C T O B E R / N O V E M B E R 2 0 1 8 M A C O N M A G A Z I N E | 4 3
Lunch Mon-Sat 11am-2pm
Dinner Tues-Thurs 5pm-9pm
Fri-Sat 5pm-10pm
496 Second St. • 478.305.7475
www.oliverscornerbistro.com
Intown Macon
Neighborhood Association
Presents its
2018 Holiday Tour of Homes
DECEMBER 8TH AND 9TH
8 historic homes in easy walking distance
to the intersection of College Street/Georgia Avenue
JOIN US
a family caroling event
December 8th, 6 - 8 p.m.
Visit houses and enjoy refreshments
PHOTO BY WALTER ELLIOT
For information and tickets visit www.intownmacon.com.
In the
Spirit
W
hip Saw Rye is the newest
release from a group of
winemakers from Napa Valley. The
two gentlemen behind this are
Steve Matthiasson, of Matthiasson
Wines, and Bob Cabral, formerly of
the cult wine William Selyem.
This whiskey originally was
created by Dave Phinney, who
started Orin Swift wines and whose
most notorious wine was The
Prisoner. The whiskey is a sourced
whiskey that is finished for six
months in French oak wine barrels
that previously held Steve and Bob's
wines, one a Cabernet and the other
a Pinot Noir. The final mash bill is 76
percent rye, 21 percent corn and 3
percent malted barley, and is aged
up to seven years.
In smelling the whiskey, there is
a lot of spice – including cinnamon,
creme brûlée and a hint of banana.
Upon tasting the whiskey, you will
notice that it is much smoother than
the initial aroma and has many soft
flavors of butterscotch, caramel,
some gingerbread and apple.
The finish on this whiskey is
nice and long, with a hint of spice.
Whip Saw Rye will go very well in a
cocktail, but could also be enjoyed
on its own.
– Richie Jones is the owner of
Downtown Grill and co-owner of
Circa and Piedmont Brewery &
Kitchen.
