Spirit Spotlight: XXX Shine Salted Caramel Whiskey

By Danya Henninger

Founded in 2005, Philadelphia Distilling was Pennsylvania’s first craft distillery since prohibition, and flagship product Bluecoat Gin is now popular as far away as California and Spain. Last year the company introduced XXX Shine whiskey, a moonshine distilled from corn, a raw-tasting spirit similar to - but even harsher than - a blanco tequila. The newest offering from master distiller Rob Cassell, however, takes the fresh corn flavor of the spirit and melds it with a buttery sweetness for a totally new taste. XXX Shine Salted Caramel is on shelves in Fine Wine & Good Spirits stores now (around $25 per bottle), and it’s great for autumn cocktails. Just in time for Mixology Week, we’ve got recipes to prove it.

Unlike some of the other “honey” whiskeys now flooding the markets, this is no wimpy liqueur - it rings in at a full 80 proof. Sipping it straight, there’s no syrupy or saccharine flavor, but a smooth sweetness with a round feel and an underlying edge - it’s still unaged moonshine underneath. Our first thought was that the spirit tastes like spiked salt water taffy. Our favorite use so far has been in a Salted Caramel Manhattan, the Shine mixed with sweet vermouth and a few dashes of bitters, but another fave - and great fall dessert - is a stout float, with an ounce of whiskey enlivening a pint of stout ale, topped with a hefty scoop of ice cream. Check out two more cocktail recipes below and let us know what you think when you give it a try.

Caramel Covered Apple

1 oz. XXX Shine Salted Caramel whiskey
1 oz. Berentzen Apple liqueur
1 oz. cranberry juice

Shake over ice and strain into coupe glass. Garnish with apple slices.

Ménage á XXX

1 oz. XXX Shine Salted Caramel whiskey
1 oz. Trés Leches cream liqueur
½ oz. dark crème de cacao
½ oz. white dark crème de cacao

Combine all ingredients in ice-filled shaker and shake well. Strain into chocolate-rimmed martini glass.