Whiskey 101 with Inka Larissa
Men aren’t the only ones who drink whiskey - we sat down with Inka Larissa, founder of On the Sauce Again, who gave us the 101 on whiskey & tips to stock your bar cart for your next Fall gathering.
Old Fashioneds can be an intimidating drink. A classic, spirit-forward cocktail that requires a level of sophistication to order (Bourbon or Rye? Simple syrup or sugar cube?). The drink is also stereotypically masculine, which can make it that much more intimidating to order for newbies.
Over the last few years, this timeless drink has taken on a new life - with bars and mixologists creating new twists on the cocktail all over the world. As admitted newbies to Old Fashioneds (let alone, whiskey) - we decided we should stop being intimidated by the drink and give it a try!
First though - we needed to learn about the spirit that makes the drink. We sat down with Inka Larissa, founder of blog On The Sauce Again and co-host of the podcast, Whisky Sisters. Inka is a true whiskey (or is it whisky?) aficionado, who splits her time between Scotland and Italy. She told us a thing or two about whiskey, how to stock your at-home bar, and her tips and trips for a stress-free gathering.
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HOST: First, we’ve got to set the record straight - we noticed that you spell whiskey without the ‘e’ in your podcast and blog. In the United States, we’re accustomed to spelling whiskey with an ‘e.’ Please tell us how we should be spelling this word!
INKA: Back in the day, the addition of ‘e’ to ‘whisky’ was only a marketing gimmick to differentiate Irish from Scottish whisky. Scotch used to be very poor quality, and when the Irish were exporting their whisky to America, they wanted to differentiate their product from the low-quality whisky by adding an extra ‘e’ in the name. Whiskey is preferred by Irish and Americans, while whisky is used in Scotland, Canada, Japan and the rest of the world. Irish whiskey doesn’t have to have the 'e' by law, although most distilleries use it.
HOST: So interesting. Thanks for sharing that history! Now, please tell us about yourself. How did you develop a taste for whiskey and an interest in cocktail-making?
INKA: I started out my career in hospitality at an event venue. While there was a ton of liquor available, cocktails ironically were not a huge thing. I was always interested in making cocktails, though, so I would spend my free time scanning through and memorizing recipes from any cocktail book I could get my hands on. As my interest grew, I decided that the next best move was to get a job in a cocktail bar, which is when I really became an expert in this field.
With whisky, I actually started drinking it neat (on its own) before I started drinking cocktails. This may seem backwards to some, but it was helpful for me to understand the flavors and palettes of whisky before creating mixed drinks.
HOST: That makes sense! So, what is your go-to whiskey-based cocktail?
INKA: That’s a tough question - it definitely changes based on the time of year and my mood. Overall, I love heavily peated (smoky) whiskies. As far as cocktails go, I enjoy Whisky Sours, but I like mixing it up with different infused syrups depending on the season. In the Fall, I like to infuse syrups with rosemary, cinnamon, cranberry, to really bring out autumnal flavors. These infused syrups are great because you can also use them in other whisky-forward cocktails like Highballs, Old Fashioneds… really whatever you’d like!
HOST: We can’t wait to try making one! For those new to whiskey, what kinds would you recommend starting with?
INKA: If you’re first getting into whisky, I would recommend starting off with something fruitier, like a sherried whisky from the Speyside region (Scotch whisky). You could also go with Bourbon (American whiskey) as these can be a bit sweeter and softer on the palate. Same with Scotch whiskies, aged in Bourbon casks, which can create sweeter notes of butterscotch, caramel and vanilla. That said, many start their whisky journey with smokier whiskies.
In terms of cocktails, whisky Highballs are good if you like something more refreshing. Old Fashioneds are slightly on the sweeter side and can be a safe choice for beginners. But it really depends on your palate! The more you try, the more you will learn what you like.
HOST: When you are looking to buy a whiskey for your home, what are some of the key things you look for?
INKA: I always look at the alcohol by volume percentage (ABV) because I personally prefer whisky that has a higher ABV. I also look at whether it is bottled straight from the cask (cask strength), because I like the elevated flavors from cask strength whiskies, but it’s definitely not for everyone! I like to see what region it is from (Scotch whisky is divided into five regions), as I mainly drink Scotch whisky. And lastly, I look to see whether it is peated (smoky) or not. Age is one factor that doesn’t actually matter as much in this scenario because whiskies are generally a blend of several different casks, so the age would just indicate the youngest whisky included in the bottle. Older age doesn’t guarantee quality.
HOST: Since we are all about hosting, we’d love some tips around hosting parties at home from a cocktail expert! Do you have any hosting hacks?
INKA: I do! Whenever I’m hosting a party, I always tell my guests that I'll make the first drink as a welcome drink. That said, I give my guests options to choose from so that I can be prepared.
I then set up a self-service bar where I make all the syrups in advance, cut the garnishes, juice the fruits, and create cute recipe cards. So after I’ve made everyone’s welcome drink, they can easily help themselves at the bar. It allows my guests to continue to have fun drinks and also saves me from constantly mixing them so that I can enjoy the party, too!
HOST: Great tip regarding the self-service bar! We are also a huge fan of recipe cards - something we make sure to include in our kits. When you entertain at home, what are some non-negotiable items on your bar cart?
INKA: Being in Italy, I make a lot of Negronis. So I definitely need Campari. Vermouth too - I always have at least one sweet and one dry. And of course, gin. I also love having green chartreuse in the house because I love the flavor in cocktails. Unfortunately, it’s becoming hard and harder to source, so I will savor the bottle.
For Margaritas, I always use (and recommend) Cointreau instead of triple sec - so I have that on my bar cart along with tequila. I’ve also become accustomed to the after dinner digestive in Italy, Amaro. And of course, I have lots of whisky!
If you are starting your own bar cart, it’s important to think about the drinks you like drinking when you're out, so you can make them at home. Once you get good at making your favorite cocktails, you could try infusing your own simple syrups and experimenting with different spirits - like using a mezcal where you’d normally use tequila for a smokier twist on your typical cocktail.
HOST: Whiskey is stereotypically thought of as a male-drink and has historically been a male-dominated industry. As a woman who’s risen to prominence in the space, could you share what your experience has been like as a woman in whiskey? Do you feel that things are changing?
INKA: It’s definitely a male-dominated industry, and most of the events that I attend are very male heavy. That said, I absolutely think things are changing. I’ve seen a lot more women involved in whisky-making, promotion, and just generally in bars drinking it. I do know that some women have had issues in the industry, but I personally have been very lucky and found that everyone that I come across is really encouraging and wanting to help you learn about whisky.
HOST: What changes in the industry do you see happening?
INKA: There are some changing stereotypes about who likes to drink whisky. It’s not just the old 60-year-old man anymore, a lot of younger people and women are drinking and enjoying whisky now. I’ve also started a Women's Whisky Club in Florence to give women a safe space to really try and learn about whisky without having men think they know better than you - or trying to hit on you! The club has nearly 30 people in it now.
HOST: That’s great to hear! What’s up next for you? Anything we should be looking out for?
INKA: There are a few things in the works. I am continuing my podcast, Whisky Sisters, which is now on episode 62! I will also be collaborating with some Scotch whisky distilleries, so keep an eye out for future blog posts. And maybe we’ll continue our partnership with HOST down the line…with a HOST whisky class and cocktail recipes. Who knows!
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For more tips from Inka on her favorite drinks, spirits, and inspired cocktails from around the world, follow her @onthesauceagain. Also, make sure to listen to her podcast Whisky Sisters, which also offers some great whisky snippets to impress your fellow drinkers!
Stay tuned for more from On The Sauce & HOST. Cheers & Happy Hosting!
