VIDEO: Louisiana Craft Breweries

I recently got a hired by Louisiana Travel to help document craft breweries in Louisiana.  With a film crew of Tommy Talley and Dan Jones from tommysTV, we trekked to all seven of the state's active breweries for on-camera interviews with their presidents, CEOs, brewmasters, and keg washers.  I also wrote a profile on each brewery that will be active soon on Louisiana Travel's website.  Check out the video that we filmed below!

    

Produced by Jay Ducote and Tommy Talley 

Director of Photography: Daniel Jones

B-Cam Operator: Tommy Talley

Edited by Daniel Jones

Special thanks to Theresa Overby from Miles Media/Louisiana Travel and Conrad Rolling with the Louisiana Craft Brewers Guild.  Also thanks to Abita, Bayou Teche, Chafunkta, Covington, NOLA, Parish, and Tin Roof for welcoming us in and giving us beer!

Photo to the right taken at the Pelican House in Baton Rouge.  Disclaimer: they can't get Chafunkta beer yet, but they actually had all other taps.

Nikka Taketsuru: Whisk(e)y Wednesday presented by Calandro's Supermarket

Whisk(e)y Wednesday returns to Japan with Nikka Taketsuru, a whisky made in the Land of the Rising Sun in the Scotch style.  This whisky is an interesting one.  The comments from our panel were all pretty varied.  The nose reminded me of cherry cough syrup.  Eric got a similar medicinal aroma.  Oak came through on the taste with more cherry but very little smoke.  The wood flavor continued to hold up on the finish while thoughts of smoothness were inconsistent.  The whisky lacked balance as the few flavors it had left little to truly be desired.  We found it a little rough around the edges for sure.

Nikka Taketsuru 

Average Score 58.5

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Eric Ducote, Brenton Day, and Charles Pierce. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 20 is absolute horse piss and anything above 90 is rather extraordinary.

Bite and Booze Radio Show: Parish Brewing Company

As we celebrated American Craft Beer Week during the entire month of May, Chuck P from the Me and My Big Mouth Podcast and I went West to Broussard, Louisiana to record a special episode of the Bite and Booze Radio Show presented by Calandro's Supermarket at the Parish Brewing Company.  We sat down and enjoyed beers with owner/brewmaster/forklift mechanic Andrew Godley in his Intergalactic Headquarters.  We talked about his flagship beer, Parish Canebrake, and then got into the Envie Pale Ale, Farmhouse IPA, and Parish Grand Reserve.

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The Bite and Booze Radio Show presented by Calandro's Supermarket airs on Saturdays at 5 PM on Talk 107.3 FM in Baton Rouge.  It is also available on iTunes.  The show's sponsors include Calandro's Supermarket, Visit Baton Rouge, Slap Ya Mama Cajun Seasoning, Louisiana Cookin' Magazine, Juban's Restaurant, the Tin Roof Brewing Company, and the Louisiana Culinary Institute.

Saint Arnold Beer Dinner at L'Auberge Baton Rouge

Coffee Crusted Beef Carpaccio with the St. Arnold Santo

Nobody ever really questions the perks of my job.  Lately I've been trying to convince everyone how difficult it is at times.  On a trip to New Orleans, Chuck P experienced a draining albeit food and beverage packed day in the life of myself.  However, as Chef Wadsworth says, "it's good to be Jay Ducote."  I'll never complain that I found a way to eat and drink for a living.  It might be difficult at times to constantly write about it, or to record radio show after podcast after radio show.  Or perhaps sometimes the eating and drinking actually takes its toll and I need a break.  That does actually happen.  But still, at the end of the day, I've created the best job imaginable for myself.  It has been a lot of hard work to actually turn it into a job, but if it wasn't, everyone would do it!  So back to the perks.

During American Craft Beer Week I received an invitation to attend a beer dinner at the Stadium sports bar in L'Auberge Baton Rouge.  The beer dinner paired brews from the Saint Arnold Brewing Company in Houston, TX with creative cuisine from the casino's culinary team.  The dinner began with the Saint Arnold Santo, a malty Black Kolsch that is quite enjoyable.  The darker German style beer came paired with an appetizer of sorts: coffee crusted beef carpaccio alongside fried capers, pickled red onion, roasted beef tallow, and a beer bottle tuile.  The carpaccio itself had a delicate flavor with a hint of coffee bitterness and the natural savoriness of rare beef.  When all the flavors on the plate combined into one bite, this dish became magical.  The beef fat livened up the lean carpaccio while the pickled reds added enough acidity to cut through the fat.  The fried capers chimed in with a blast of texture and saltiness.  Great dish!

Root Beer Granita and Vanilla Hop Pickled Strawberry Pearls

After the first course came a creative intermezzo.  Utilizing Saint Arnold's Root Beer, the chefs came up with a root beer granita to pair with vanilla hop pickled strawberry pearls and chocolate mint oil.  I enjoyed the palate cleanser, though it confused me slightly.  Somewhere between a dessert and a refreshing stop between courses, the flavors were sweet and delightful though reasonably strong.  It also came between the appetizer and fish courses, which seemed a little odd.  I felt like it would have fit better between the second and third courses as a true palate cleanser between entrees, but perhaps the chefs had good reason not to.  Perhaps they wanted to keep it farther away from the dessert course.  Either way, I ate it all.  And the hop flavors really worked quite well with the strawberries!

Beer Poached Salmon

The second course of the evening featured beer poached salmon with a plantain chip, citrus salad, and blood orange vinaigrette.  This salmon once again made me really enjoy the fish in cooked form.  I'll have remember to beer poach my salmon in the future!  The beer served with the fish dish was Saint Arnold's Icon Series Amarillo Hefe.  With some hop presence to add to the citric flavor of the beer, it partnered up with the salad very well to complete a light and refreshing course.  

Roasted Pork Poboy with a Cascadian Dark Ale

Perhaps the most interesting plating of the night came with the main course.  L'Auberge has very cleverly worked packaging design into their craft beer dinners, and this Saint Arnold dinner proved to be no exception.  The course featured a very pedestrian menu item done up in a very nice way.  Wedged into one side of the four-pack container, the roasted pork poboy featured some nice mustard greens and smoked provolone as well as au jus.  The sandwich hit the spot.  Comfort food for sure, the poboy fit the vibe of the beer dinner and the atmosphere of the Stadium.  Served with seasoned potatoes that actually had hops in the seasoning, the course also paired extremely well with the latest in the Saint Arnold Icon Series, the Cascadian Dark Ale.

Dessert at L'Auberge with the Endeavor Double IPA

My first thought when I looked at this menu item was that it is quite the risk to use a double IPA to pair with dessert and end the meal.  I like risks though.  And the bright floral notes and bitterness in an IPA can certainly work with dessert.  To match the more assertive flavors of the Saint Arnold Endeavor, the chefs served Endeavor poached citrus peaches, vanilla bean candied orange swirled gelato, and orange essence sponge cake.  The fruity citrus flavors complimented the DIPA and the dish played on my palate with the different textures.

Keep an eye out for more craft beer dinners at Stadium as well as rum and wine dinners at 18 Steak.  L'Auberge is definitely a nice addition to the culinary scene of Baton Rouge in addition to the entertainment scene!  And look for Saint Arnold Beers all around Louisiana as well.  Our neighbors in Texas are brewing some great suds!

Jefferson's Presidential Select 21: Whisk(e)y Wednesday presented by Calandro's Supermarket

The Whisk(e)y Wednesday leaderboard (on the column to the right) is currently capped at the top with the Jefferson's Presidential Select 18.  Recently we had the opportunity to try the newest release in the Presidential Select line, the 21 year.  A different bourbon all together, this whiskey is a blend of 21 and 22 year old barrels that create a smooth and intoxicatingly good product.  The scent made my nose hairs perk up with aromas of vanilla and caramel.  The taste is like an infused butter with syrup and hint of cayenne for a kick.  It is sweet butter upfront with a kick on the back end that is aggressive though pleasant.  Smooth, then "Kapow" and "Bam" like out of a Batman cartoon.  It has cinnamon, spice, and everything nice.  The bourbon is very complex and the age is noticeable, but I didn't find it to be in balance like the 17 and 18 year versions of the Presidential Select.  Still, it scored quite well with our judges and with a 82.75, it'll be on the leaderboard for quite some time!

Jefferson's Presidential Select 21 

Average Score 82.75

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Eric Ducote, Brenton Day, and Charles Pierce. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 20 is absolute horse piss and anything above 90 is rather extraordinary.

Bite and Booze Radio Show: Live from the Avenue Pub

To help celebrate American Craft beer week, Chuck P from the Me and My Big Mouth Podcast and I went down to New Orleans to record a special episode of the Bite and Booze Radio Show presented by Calandro's Supermarket at the Avenue Pub.  AP is widely considered one of the best craft beer bars in the entire South, let alone Louisiana.  We had a wonderful day to sit downstairs, watch streetcars pass by, and drink some beers.  So we did.  On the radio.  Enjoy!

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The Bite and Booze Radio Show presented by Calandro's Supermarket airs on Saturdays at 5 PM on Talk 107.3 FM in Baton Rouge.  It is also available on iTunes.  The show's sponsors include Calandro's Supermarket, Visit Baton Rouge, Slap Ya Mama Cajun Seasoning, Louisiana Cookin' Magazine, Juban's Restaurant, the Tin Roof Brewing Company, and the Louisiana Culinary Institute.

Meanwhile, Back at Café Du Monde… returns Sunday, May 19th & Sunday, June 9th

Jay and Peggy at a Meanwhile Book Signing

Meanwhile, Back at Café Du Monde… the popular, unique, and festive food monologue show and now a bestseller coffee table/cookbook is back in Baton Rouge for the 3 year anniversary shows, on May 19th and June 9, 2013 at Boutin’s Restaurant.  I'm actually the emcee once again on this Sunday, May 19th, so reserve your tickets now!

Meanwhile, Back at Café Du Monde… premiered as a monologue show with Baton Rouge personalities in May 2010 at The Myrtles Plantation and The Lyceum Ballroom. Over 250 foodies have shared their food stories in shows throughout Louisiana, Mississippi and California. The coffee table/cookbook launched in September 2012 was created and edited by Peggy Sweeney-McDonald, with photography by Troy Kleinpeter. The book has received rave reviews from Emeril, Rex Reed, and Pulitzer Prize winning author Jeffrey Marx, and has been featured in magazines, radio and television throughout the country.

Here's a sneak copy of this Saturday's Bite and Booze Radio Show presented by Calandro's Supermarket with special guests Peggy Sweeney-McDonald, Jim Urdiales, Bill Profita, and Diana Zollicoffer, all part of the upcoming shows!

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Jay acting as emcee for a Meanwhile show at Boutin's

Humorous and heartfelt, these personal food stories all have the common thread of food – our culture and relationships, personal life stories, past love affairs and more. “We’ve all experienced the highs and lows of life, which mostly revolve around our food experiences,” says creator/producer Peggy Sweeney-McDonald, a former actress and veteran event producer (Superstar Events-LA), a Baton Rouge native, LSU Graduate and 15-year resident of Los Angeles, CA. “Everyone has their own “Café Du Monde” —the place where they know what they are ordering, they know it is delicious, and they know they are with good friends and family and for that hour, life is really wonderful!”


Featured foodies/personalities sharing their stories include:

May 19th Show:
Emcee, Chef Jay Ducote – Baton Rouge Chef/Culinary Personality & Host of The Bite & Booze Radio Show presented by Calandro's Supermarket on Talk 107.3
Smiley Anders – The Advocate Columnist
Jim Urdiales – Chef and Owner of Mestizo’s Louisiana Mexican Restaurant
Pam Bordelon – The Advocate Social Columnist – Pam’s Party Line
Karen Profita – Management and Marketing Advisor, Host of Saturday Style Talk 107.3
Bill Profita – Host of The Bill Profita Show on Talk 107.3
Jim Engster – Owner/President of Louisiana Radio Network & Host of The Jim Engster Show
Victoria Green – Actress/Host
Peggy Sweeney-McDonald - President of Superstar Events-LA, Creator of Meanwhile, Back at Café Du Monde Show and Best-Selling Coffee table/cookbook by Pelican Publishing

June 9th Show:
Emcee, Paul Arrigo – President and CEO of Visit Baton Rouge
Missy Crews – Former Miss Louisiana and Louisiana International Film Festival Director of Communications
Gabby Loubiere – Owner of Brew HaHaw Coffee House
Vanda Gray – Owner of Body Fit Pilates
Daron Stiles – Actor and Featured in the Meanwhile, Back at Café Du Monde… book
Kat Rivera - Event Coordinator and Food Writer
Sean Rivera - Food Editor Dig Baton Rouge, Chef de Cuisine St. James Place
Myles Sweeney – Consultant and President of Myles Sweeney & Associates, LLC
John Gray – Music Educator and Musician The J Gray Jazz Band, The Mike Foster Project, The Soul Juke Box
Peggy Sweeney-McDonald - President of Superstar Events-LA, Creator of Meanwhile, Back at Café Du Monde Show and Best-Selling Coffee table/cookbook by Pelican Publishing

The shows will be presented at Boutin’s Restaurant May 19 & June 9th with doors opening at 6:00 PM and the show beginning at 7:00 PM show - Tickets are $35 and include show, buffet dinner, coffee/tea, tax & gratuity. A cash bar is available for purchase. Located at 8322 Bluebonnet Boulevard, Baton Rouge, LA 70810. Limited Seating.

For Reservations call (225) 819-9862
Website: www.boutins.com

John B. Stetson Bourbon: Whisk(e)y Wednesday presented by Calandro's Supermarket

John B. Stetson Straight Bourbon Whiskey

Whisk(e)y Wednesday returns to one of my favorite subjects this week: bourbon.  The John B. Stetson Kentucky Straight Bourbon Whiskey got some mixed reviews from our panel.  While the score averaged out to an acceptable 72.5, it had scores significantly higher and lower than that.  I guess that much should be expected from a company most notably known for cowboy hats.  The whiskey is a four year old Kentucky bourbon though its source is a secret.  It is private labeled for Stetson, which is far more common than you might think.  The nose is pure sweet corn goodness.  It is very typical of a newer bourbon.  On taste the barrel comes through with some spice and a nice heat that comes across as prickly on the tongue.  It finishes neat and smooth with hints of vanilla and caramel with a slight lingering burn that is rather lovely.  Stetson is not currently available in Louisiana, but I'm sure that's just a matter of time.

John B. Stetson Straight Bourbon Whiskey

Average Score 72.5

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Eric Ducote, Brenton Day, and Charles Pierce. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 20 is absolute horse piss and anything above 90 is rather extraordinary.

Happy National Buttermilk Biscuit Day

Myself with King Biscuit at Fete Rouge
Photo by Jenn Ocken

In case you don't know, Baton Rouge, Louisiana is home of self-proclaimed "King Biscuit."  Chef Alex Hamman, a baking and pastry instructor at the Louisiana Culinary Institute is something a biscuit aficionado.  He's had biscuit recipes published in magazines, and he takes pride in every pillow of flaky dough that be bakes.  So on National Buttermilk Biscuit Day, which is today, May 14th, 2013, Chef Alex baked up a batch of golden treats at LCI, and I got to eat some!

I can't give away the recipe, nor do I know it.  But I know there is butter, buttermilk, and love.  And layering is key.  So for those of you who haven't had any biscuits today, I'm sorry that you likely won't have any as good as the ones that I got to eat, but you should still find a biscuit tonight.  Tis the season, after all.

King Biscuit's Biscuits

American Craft Beer Week: May 13-19

Over the last few years, American Craft Beer Week has become one of my favorite weeks of the year.  This year, it is even more important as Louisiana boasts one of the most rapidly advancing craft beer scenes in the country.  Just check out all the official craft beer events going on here: http://www.craftbeer.com/news-and-events/calendar.

Eric Ducote with BR Beer Scene laid out all the Baton Rouge craft beer events this week on his blog.

Calandro's Supermarket on Perkins is doing daily craft beer specials.  Keep up on their Facebook Page.

For those in New Orleans, make sure to check out The Beer Buddha for his picks this week.

Louisiana currently has seven operational commercial breweries with quite a few more on the way.  The operational breweries are:

Abita, Abita Springs
Bayou Teche, Arnaudville
Chafunkta, Mandeville
Covington, Covington
NOLA, New Orleans
Parish, Broussard
Tin Roof, Baton Rouge

So if you see any of them on tap or in stores this week, make EXTRA sure to support your local breweries.

Additionally, Louisiana has several other breweries in the planning process such as Great Raft, Gnarly Barley, Courtyard, Mudbug, and Cajun Fire.  So prepare to enjoy even more local craft beer soon as the Great American Beer Boom continues to explode in Louisiana!

Food Truck Friday celebrating ACBW benefiting Cancer Services

There are a lot of fun events going on across Louisiana next week to celebrate American Craft Beer Week (May 13-19), but perhaps the most fun will be on Friday, May 17th from 5-9pm.  Baton Rouge's own Tin Roof Brewing Company (1624 Wyoming Street off Nicholson) is hosting another one of their fabulous Food Truck Fridays, however this one will be far from ordinary.  It is all to benefit Cancer Services which has pulled an event permit to actually be able to sell beer.  So rather than the three tastes that you get with a $5 tour that cuts off promptly at 7 like a normal Friday (which is also a great deal, by the way), there will be four hours worth of food trucks, live music, and $4 Tin Roof beers, proceeds benefit those living with cancer.  So far, participating food trucks include Taco de Paco, CURBSIDE, Pullin' Pork, Fleur de Licious, Dolce Vita, and Three Bones Catering.  Live music will be provided by Heath Ransonnet.  For more information, check out the Cancer Services and Tin Roof Event Page on Facebook!

Knappogue Castle 16 Yr Twinwood: Whisk(e)y Wednesday presented by Calandro's Supermarket

Knappogue Castle 16 Year Twin Wood

Last week on Whisk(e)y Wednesday we reviewed the Knappogue Castle 14 year Twinwood.  This week we'll take a sip of the 16 year to see what differences might come from the aging process.  The first whiff of the 16 brought more oak scents and a sweetness from the wood. It came across as more floral and incredibly smooth with hints of honeysuckle.  The taste also delivered a boozy sweetness that tasted like a delicious syrup highlighted by the sherry casks.  It finished with a vanish as the astringent whiskey evaporated quickly off the tongue.  Easy drinking, the Knappogue Castle 16 year Single Malt Twinwood impressed with its complexity and balance.  I definitely suggest looking for a bottle!

Knappogue Castle 16 Year Twinwood Single Malt Irish Whiskey

Average Score 81.75

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Eric Ducote, Brenton Day, and Charles Pierce. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 20 is absolute horse piss and anything above 90 is rather extraordinary.

Bite and Booze Radio Show: Louisiana Craft Beer Tasting

Eric Ducote from BR Beer Scene, Brenton Day from The Ale Runner, Chuck P from the Me and My Big Mouth Podcast, and Ross from Ten Sheets Zine all join me on this episode of the Bite and Booze Radio Show presented by Calandro's Supermarket where we celebrate the upcoming American Craft Beer Week (May 13-19) by drinking and scoring some local craft beer.  Each of these beers will be featured on a Feature Beer Friday post on BR Beer Scene.  The beers include Abita's Lemon Wheat, Covington's Bayou Bock, NOLA's Brown Ale, and Tin Roof's Voodoo Bengal Pale Ale.

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The Bite and Booze Radio Show presented by Calandro's Supermarket airs on Saturdays at 5 PM on Talk 107.3 FM in Baton Rouge.  It is also available on iTunes.  The show's sponsors include Calandro's Supermarket, Visit Baton Rouge, Slap Ya Mama Cajun Seasoning, Louisiana Cookin' Magazine, Juban's Restaurant, the Tin Roof Brewing Company, and the Louisiana Culinary Institute.

Jay's Guest Appearance on the Baltimorons Podcast

I met a lot of great people while participating in the MLB FanCave experience.  One of those folks was Baltimore Orioles fan Sam Dingman.  He and his buddy Alan host the "Baltimorons" podcast and they recently invited me to join in to talk about food and baseball.  I've been to Baltimore several times, and I've enjoyed a couple games at Camden Yards, which is truly one of the best stadiums in baseball.  You can check out a couple posts from Joe Squared and Chicken Rico in Baltimore, if you'd like.  That being said, Sam and Alan are actually in New York and record the podcast from there!

For the show, they asked me to prepare a dinner menu themed around the American League West, the new division of the Houston Astros.  You can listen to the show and hear the description of all the dishes, and below I've typed up my menu.  I seriously might have to make this one day!



American League West Dinner

Amuse Bouche: Houston Astros
Jose Altuve Mole Braised Pork Cheeks drizzled with a Minute Maid OJ Reduction on a Blue Corn Tortilla

Soup: Seattle Mariners
King Felix Crab and Justin Smoak'd Brie Soup

Seafood: Los Angeles Angels
Pan Seared Mike Trout over a Lemon and Herb Risotto accompanied by a Spinach and Artichoke Stuffed Beignet dusted with Josh Hamilton Powdered Sugar

Meat: Texas Rangers
Asian Spiced Yu Darvish "Kobe" Bone-In Ribeye served along side Sesame Sauteed Baby Spinach and Pickled Vegetables

Dessert: Oakland A's
Yoenis Cespedes Cuban Spiced Panna Cotta topped with Coco Crispies and a Josh Reddick Molasses Sauce

Knappogue Castle 14 Yr Twinwood: Whisk(e)y Wednesday presented by Calandro's Supermarket

I definitely like Irish Whiskey. It is pure. Triple distilled from barley, Irish Whiskey is gentle, refined, and yet still flavorful. The Knappogue Castle 14 Year Twinwood is a single malt Irish Whiskey. While most Irish Whiskey is blended, this one is not. The nose is clea, crisp, and has a light oak aroma. Eric found it to be medicinal with some herbaceous qualities. The barley is strong on the palate as some stone fruit comes through as well in a warming fashion. The whiskey finishes rather smooth with more fruit and hints of the sherry cask, the second of the twinwood aging process (with the first being used bourbon barrels). The final note reminded me of a caramel apple as it slid down my throat. The whiskey is not very complex, but it is smooth, pleasant, and well balanced. It is a definitely an Irish Whiskey worth enjoying.

Knappogue Castle 14 Year Twinwood Single Malt Irish Whiskey

Average Score 73.0

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Eric Ducote, Brenton Day, and Charles Pierce. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 20 is absolute horse piss and anything above 90 is rather extraordinary.