Six months after her untimely passing, Lisa Marie Presley‘s cause of death has been revealed. TMZ reports that Presley died due to complications from a bariatric surgical procedure.
TMZ, who received a copy of the toxicology report, which has also been released by the L.A. County Medical Examiner, noted that therapeutic levels of Oxycodone were found in Presley’s blood. Buprenorphine, which is to treat opioid overuse, was also found in her blood.
As opioids often cause constipation, Presley was reported to have suffered a small bowel obstruction, which ultimately led to her death.
The bowel obstruction was in the form of a strangulated bowel, which was caused by adhesion that developed after a gastric bypass procedure years ago.
TMZ also says that there was no sort of drug paraphernalia or narcotics found in Presley’s home on the day she was rushed to the hospital. While at the hospital, Presley was reported to have gone into cardiac arrest.
It was also reported that Presley had undergone a cosmetic procedure months before her death, and was prescribed opioids. She was said to have had a history of overmedicating, and would often forget that she had taken her medications, and then take them again.
In his inaugural Summer League outings, Ausar Thompson often slid into the periphery offensively to spotlight Jaden Ivey, Jalen Duren, and James Wiseman. When those three sat out Wednesday’s game against the Toronto Raptors, Thompson filled the void and delivered his most enticing performance to date. As Detroit rallied back from a 17-point hole for a 94-90 victory, the 20-year-old notched 17 points (7-of-14 shooting), nine boards, four steals, three assists (seven turnovers), and two blocks.
Through three games, he’s averaging 12.0 points, 8.7 rebounds, 4.0 dimes (3.3 turnovers), 2.7 steals, and 2.3 blocks. The Pistons selected him fifth overall to be a do-it-all wing and, in spurts, he’s done it all thus far. The scoring efficiency (50.2 percent true shooting and jumper (16.7 percent from deep) remain significant areas for growth. That much has long been evident. The key will be how Thompson assimilates as a connective cog alongside Ivey and Cade Cunningham, the engines of Detroit’s offense, when the regular season begins and this core continues taking shape together.
While that part of his game and fit crystalizes, Thompson should be able to trust in his defensive exploits for immediate contributions. Whether it’s hounding Raptors sharpshooter Gradey Dick, wrangling with ball-handlers at the point of attack, rotating in scramble situations, or closing out to deter shooters, the dude’s been an absolute menace defensively.
The highlights making waves on Twitter are a microcosm of his aptitude. What’s most critical is his possession-by-possession technical consistency; his five stocks per game are far from the lone instances in which he inks his signature. He plays the gaps on the weakside properly, flocks to shooters wielding high-handed, disciplined closeouts, seamlessly slips around picks, and audible coordinates coverages with teammates.
When I spoke with him and his brother, Amen, last month, he said he prefers to play at the point-of-attack defensively. But he’s been excellent off the ball in a litany of manners, blowing up different actions, executing proper duties as a helper, and staying glued through screens.
His preference for the point-of-attack hasn’t disappointed either, though. He can flip his hips to change directions and mirror assignments in a split second, glides over screens to prevent any wiggle room, and eats up space as a lateral mover. On both ends, the speed at which he maneuvers looks like he’s skipping frames. He has a knack for fastening himself to initiators, getting into their bodies and prying the ball out of bounds or into his own hands.
At 6’7 with a 7-foot wingspan and the mobility of a zippy, wily guard, he should become one of the NBA’s more fearsome on-ball stoppers quickly, especially if he plays less upright as he develops. His blend of physical tools and feel are ridiculous, and have been on display through three Summer League contests. Watching him, Cunningham, and Duren (and Isaiah Livers!) defend together over the next few seasons will be joyous.
I couldn’t figure out where this clip made sense in the prior two compilations, but it felt worth including. Thompson’s closing speed, motor, and dexterity are preposterous. From nearly a standstill, he sprints from the corner to the opposite key in ~3 seconds, disrupts Jett Howard’s pass, and helps reverse a fastbreak opportunity into a turnover.
Whew, boy, that’s rad stuff.
As succinctly as he scans and enacts responsibilities defensively, he’s also a masterful processor with his playmaking. The gamut of angles he can whip passes from is astounding. Flanked by Cunningham and Ivey creating advantages and quality play-finishers like Duren, Wiseman, Joe Harris, Bojan Bogdanovic, Livers ,and Marvin Bagley III, Thompson’s connectivity should be quite the asset, particularly in new head coach Monty Williams’ 0.5 offensive scheme emphasizing quick decision-making.
The Pistons finished 27th in transition frequency last season, per Cleaning The Glass. That should be rectified next year. While Thompson’s current scoring limitations will hinder some of his halfcourt facilitating, he’ll persist as a dynamite open floor firestarter. Ivey, Duren, and Bagley’s presence should further prompt an uptick in pace, too. Williams’ playbook excels at granting players touches on the move (think about how Devin Booker was often deployed his first couple years under Williams), so Thompson’s passing and sagacious processing will likely see plenty of chances to exploit shifting defenses, as he’s done in Summer League.
Before Ivey exited the lineup, Thompson didn’t receive many on-ball reps. That changed Wednesday. His screen manipulation and pacing enable him to generate a slew of paint touches out of pick-and-rolls. Some of his efforts were curtailed by poor ball control (hence the seven turnovers against Toronto). Yet he’s hinting at a future in which he incorporates a viable intermediate arsenal and is a relentless, prolific ball-screen slasher.
He knows how to utilize picks, is selective in applying his gnarly burst and teleports from point A to point B. I love how he can rocket right through panicking rim protectors, while simultaneously surveying the court to identify which read is most logical.
Play-linking flashes like these bode well for his future in Detroit, too. Thompson touts a keen sense of space, preps well to maximize himself off the catch, and embraces physicality at the rim. The contrasting leadups and similar results (points) of these off-ball instances are encouraging.
Little thing from Ausar Thompson. Ivey attacks in P&R and skips to Sasser. Extra pass and no shot, looks to drive the closeout but defense stays in front. Keeping an eye on the drives. pic.twitter.com/WrZRnvOsfV
Since last seeing the playoffs in 2018-19, the Pistons’ rebuild has been a slow burn with four consecutive seasons of 23 wins or fewer. Along the way, they’ve accumulated a quartet of promising youngsters in Cunningham, Ivey, Duren, and, now, Thompson, the last of whom is giving the franchise and its fans multifaceted glimpses of why he could be so good on the NBA stage.
Summer League is a time for optimism — subdued or unceasing, rational or irrational. Thompson’s play is surely igniting some of that among his own supporters and the broader Pistons’ fanbase. He provides a distinct skillset to the rest of the core that could soon help this franchise return to an era of winning.
It appears fans haven’t learned that artists don’t like when you throw sh*t at them mid-performance. But if they haven’t learned yet, they’re most certainly going to learn today.
During a performance at Rolling Loud Germany, rapper Latto had some words for a fan who through something at her while she was performing her hit single, “Put It On Da Floor.” Thankfully, she didn’t let this fan mess up her flow.
“You’ll get your ass beat,” Latto rapped, not missing a beat as she continued to “Throw it again. Throw it again. I’ll beat your ass. Throw it again.”
In recent months, several artists have had objects thrown at them while they were performing. Bebe Rexha was recently hit with a phone while performing in New York City. Several fans threw panties and brassieres at Drake during a stop on his and 21 Savage’s It’s All A Blur Tour. Last month, one fan handed Pink a wheel of cheese during a performance on her Summer Carnival Tour — but that wasn’t nearly as bizarre as a fan handing the singer the ashes of her dead mother.
You can see a clip of Latto’s performance above.
Bebe Rexha is a Warner Music artist. Uproxx is an independent subsidiary of Warner Music artist.
In our social media-obsessed culture, it can sometimes feel like we’ve seen it all. Between the iconic spots out west, awe-inspiring National Parks, beautiful beaches, and inspiring cities, it can feel like nothing is truly “underrated” anymore. And while I agree to an extent – nothing is truly hidden anymore – I still feel like some states and cities haven’t gotten their due.
After visiting all 50 US states solo in the last few years, I always return to one still somewhat under the radar destination as “America’s most underrated”: New Mexico.
I’ve visited over a dozen times in the past decade and can confidently say that it only gets better each time. With otherworldly National and State Parks, rich culture and history, fantastic food, friendly people, surprising geological formations, and a style all it is own – it is no wonder it’s long been a mecca for artists and loners. While the entire state is worth exploring, a northern New Mexico road trip is the perfect first glimpse of this remarkable state.
Here is the route and stops I recommend:
GETTING THERE:
If you’re not already in the four corners area, the best option for traveling to New Mexico is flying into Albuquerque and renting a car. It is also, of course, a great stop on a more extended Southwest road trip.
LEG 1 – ALBUQUERQUE TO SANTA FE — 1 HOUR DRIVE
Emily Hart
Santa Fe is a magical place where expectations, for me, are only exceeded by reality. The Capitol of New Mexico, Santa Fe’s history can be traced back over 400 years. The adobe-dotted town is chock full of art, food, culture, and vibrancy – and it’s the perfect place to spend a few days.
WHERE TO STAY:
EL REY COURT
Emily Hart
I loved staying at El Rey Court on my last visit to Santa Fe. The renovated motel along Route 66 has been thoughtfully reimagined with mid-century decor, exciting art, and gorgeous landscaping. The hotel bar, La Reina, is a Santa Fe hot spot with great drinks and options for mingling. The pool has returned to its former glory, while the hot tub area remains cozy with a kiva fireplace and nearby sauna.
An on-site food truck offers casual bites daily for breakfast and Wednesday through Sunday for dinner.
You can’t visit Santa Fe without visiting the OG Meow Wolf. An immersive and interactive art installation and entertainment venue, Meow Wolf was founded in 2008 by a collective of artists, writers, and musicians in Santa Fe to create immersive art experiences that blur boundaries between art, entertainment, and exploration. Their multi-dimensional, interactive art installation, “The House of Eternal Return,” is housed in a former bowling alley with portals to other dimensions and alternate realities.
It’s trippy in the best way, and you have to see it for yourself.
EXPLORE THE PLAZA
Emily Hart
The Santa Fe Plaza is the city’s heart, and you should spend some time exploring. The plaza’s rich history dates back to the 17th century, and evidence is everywhere. Stroll into the shops, restaurants, bars, museums, and galleries while passing street vendors and likely a festival or two.
WHERE TO EAT AND DRINK:
LA PLAZUELA AT LA FONDA
Emily Hart
La Plazuela at La Fonda is my go-to for an authentic meal in a historic space. The building, built in the 1920s, is the perfect place to explore before sitting in the gorgeous dining room. I loved sitting in the dramatic space with high ceilings and hand-painted windows. The margarita was fresh, the breadboard was a perfect start (the blue corn muffins were my favorite), and my entree filet with enchiladas was the perfect end to the meal that can only be described as an “experience.”
GRUET WINERY
Emily Hart
You may not realize that New Mexico has a very long history of wine production, with over 60 wineries today. One of my favorite New Mexican wines is Gruet, a family-owned and operated winery in Albuquerque. You don’t have to travel to Albuquerque to enjoy the delicious sparkling wines. I love visiting the Santa Fe tasting room, just off the Plaza connected to the gorgeous Hotel St. Francis. I opted for a rose-focused tasting – each wine was light, crisp, and perfect for a summer day. Reservations recommended.
PLAZA CAFE
Emily Hart
I always love visiting The Plaza Cafe, Santa Fe’s oldest restaurant, for breakfast in town. The restaurant, which has been serving since 1905, is situated right on the plaza; the cafe combines New Mexican tradition with Greek and American influences to create an experience from each meal.
DETOUR TO VELARDE — BLACK MESA WINERY
Emily Hart
I always love to detour to Black Mesa Winery on the road from Santa Fe to Taos. The family-owned and operated winery is located in Velarde, on the “low road” from Toas to Santa Fe. Established in 1992 by Jerry and Lynda Burd, a thriving winery and cidery started with a small vineyard and a vision to create high-quality wines. I loved my tasting in the tasting room and took a glass out to enjoy with the hummingbirds on the gorgeous property.
LEG 2 – SANTA FE TO TAOS – 1.5 HOUR DRIVE
Emily Hart
Taos has long been an artist colony, with traditional adobe structures and a laid-back vibe. Nestled in the Sangre de Cristo Mountains, it is home to a World Heritage Site – Taos Pueblo, a world-class ski resort – Taos Ski Valley, and famously, Julia Roberts, who has long been a second homeowner. I visited Taos for the first time a decade ago and was immediately taken with the slightly mystical feeling that seems to permeate the town.
As time has passed, although Taos has undoubtedly received more visitation, it has managed to do what many tourist-friendly towns have not – it hasn’t lost its charm.
WHERE TO STAY:
HOTEL LUNA MYSTICA
Emily Hart
I love staying at Hotel Luna Mystica whenever I am in Taos. The vintage trailer hotel boasts 20 trailers and a campground with incredible mountain views. I have happily car camped throughout the years at Hotel Luna Mystica and was happy to spend a couple of nights on my last visit in “Louise,” a 1967 restored Avion Tourist.
Located just 8 miles from downtown, each trailer has a deck, fire pit, bathroom, and kitchen facilities. There are also shower houses on the property and communal areas. Next door to the newly reopened Taos Mesa Brewery Mothership is the perfect place to unwind with a brew and a view.
AIRBNBS
Emily Hart
I have consistently found the most unique and well-priced short-term rentals in New Mexico, particularly Taos. You can find it here whether you opt for a vintage trailer, abode casita, yurt, earthship, or a geodesic dome.
WHAT TO DO:
TOUR EARTHSHIPS
Emily Hart
El Prado and the Earthship Biotecture World Headquarters are a few miles from Taos. An Earthship is a passive solar home made from recycled, salvaged, and up-cycled materials (tires, bottles, cans, etc.).
You can visit the model home, learn about Earthships, and rent one for the night. Architect Michael Reynolds started The community in Taos, but Earthships can now be found worldwide. It’s a fascinating topic; the homes are super artistic and livable. Worth a visit on your road trip.
RIO GRANDE GORGE
Emily Hart
You may be surprised that the United States Highway System’s second-highest bridge is near town. At 650 ft above the Rio Grande River, the Rio Grande Gorge Bridge is simply a marvel of engineering – with incredible views. Whether you opt for a quick stop to peer into the gorge or a more extended visit spending time on the rim walking trail – one thing is sure – you will leave in awe.
WHERE TO EAT AND DRINK:
THE LOVE APPLE
Emily Hart
The Love Apple, my favorite rustic-chic restaurant in Taos, is housed in a former adobe chapel. Focusing on locally sourced ingredients and organic home cooking, the restaurant feels upscale and welcoming. Open Wednesday through Sunday for dinner; the cash or check-only establishment is well worth making a reservation and stopping by an ATM.
While the menu changes regularly, I enjoyed my dinner of trout followed by a heavenly chocolate dessert.
TAOS BREWING MOTHERSHIP
Emily Hart
Next door to Hotel Luna Mystica is home to one of my favorite stops in town – Taos Mesa Brewing Mothership. The restaurant, brewery, and event space was built in the same sustainable building style as the Earthships down the road, with an incredible view of the majestic Sangre de Cristos. Unfortunately, the Mothership suffered from a damaging fire in 2020 and has been closed until this June.
I can’t wait to return to watch an incredible sunset with a brew.
DETOUR TO RED RIVER — NOISY WATER WINERY
Emily Hart
Nestled in the Sangre de Cristo Mountains at 8,750 feet, Red River is a picturesque mountain detour or getaway in its own right. I spent the afternoon exploring downtown and stopping at the Red River outpost of the Rudioso-based Noisy Water Winery. The wines are inventive, crisp, and delicious. I loved that the tasting was as educational as it was boozy – the perfect detour.
LEG 3 – TAOS TO CHAMA – 2 HOUR DRIVE
Emily Hart
Chama is a small town on the New Mexico and Colorado border that may get less love than the other towns on this list. Still, the visitors who make the trek are rewarded with incredible mountain views, quaint restaurants and shops, and countless outdoor activities.
WHERE TO STAY:
CHAMA STATION INN
Emily Hart
I stayed at Chama Station Inn while visiting Chama, across the street from the Cumbres and Toltec Scenic Railroad. The rooms were traditional and large – mine even had a kiva fireplace. The location can’t be beaten – I walked everywhere in town – and the service was impeccable.
CORKINS LODGE
Emily Hart
Another option a few miles outside of town is Corkins Lodge, a gorgeous property in the Brazos Cliffs with ten individual cabins and amenities like a swimming pool, game room, fly fishing, and hiking on the property. I was lucky enough to visit the property during the Spring Waterfall – the 2-3 week span when Brazos Falls runs to create New Mexico’s highest waterfall at 2,400 ft. The only access to the falls is to lodge guests, making it an even more magical escape.
WHAT TO DO:
CUMBRES AND TOLTEC SCENIC RAILROAD
Emily Hart
Many visitors come to Chama to take a ride on the Cumbres and Toltec Scenic Railroad. At 64-miles, and reaching over 10,000 ft of elevation it is the longest and highest steam railroad in North America. Owned by both New Mexico and Colorado the full route takes passengers over the states borders 11 times, with wildlife and incredible views the entire way.
I loved spending the trip on the open-air car (that is conveniently located next to the bar car) while climbing high into the alpine. We spotted sheep, horses, and even a bear during the educational and fun day trip.
WHERE TO EAT AND DRINK:
LOCAL
Emily Hart
I loved walking down to Local for dinner and drinks by the fire after my trip on the railroad. Specializing in “New Western” cuisine, my calzone was tasty, the wine on tap was refreshing, and the vibe blended art and a “Western” ethos perfectly.
CHAMA ESPRESSO
Chama Espresso is a cute espresso bar and kitchen that’s a great place to spend time working, meeting friends, or just picking up some breakfast. The atmosphere is unique and the drinks are well-made. A great stop that is walkable from downtown.
LEG 4 – CHAMA TO JEMEZ SPRINGS – 3-HOUR DRIVE
Emily Hart
Jemez Springs is a small village in the Jemez Mountains within the Santa Fe National Forest. Known for its natural beauty, hot springs, and rich history, outdoor enthusiasts will find plenty of recreation opportunities.
The area offers hiking, fishing, camping, and gorgeous scenic drives. The tranquil and laid-back village has a small downtown area with shops, art galleries, and restaurants.
WHERE TO STAY:
CANON DEL RIO
Emily Hart
At the intersection of a Bed and Breakfast, luxury resort, and upscale spa lies Canon Del Rio in Jemez Springs. The gem is hidden in the canyons of Jemez Valley along the Jemez River. The sprawling New Mexican-style property boasts five guest rooms with full private bathrooms leading out onto an incredibly idyllic and scenic courtyard. I stayed in the “Apache” room. I enjoyed spending time in the hot tub watching the sunset, practicing yoga, and dipping into the pool in the morning after the provided breakfast in the communal kitchen. Next time I’d love to enjoy a massage in this paradise.
WHAT TO DO:
JEMEZ SPRINGS HOT SPRINGS
Emily Hart
Unsurprisingly, Jemez Springs is known for its hot springs. Whether developed or primitive, there is an option for any hot water-loving traveler. Jemez Springs Hot Springs – formerly Giggling Springs – is popular with locals and visitors. Located right downtown, the hot springs offers several different hiking pools and lodging. The water originates from beneath the Valles Caldera National Preserve nearby and has been infused with minerals. Jemez Springs operates on a first-come, first-served basis, with no reservations allowed. You can soak for 1 hour for $25 or 2 hours for $50.
SPENCE HOT SPRINGS
Spence Hot Springs is a popular hike to a primitive hot spring outside Jemez Springs. The short 0.7-mile trail is rated moderate, with hot springs easily accessible to soak in or admire.
JEMEZ SPRINGS TO ALBUQUERQUE – JUST OVER AN HOUR
And there’s your loop, folks — a true road adventure in one of the most scenic and certainly most underrated states in the country!
Sharpe was hand-picked by Bayless when he left ESPN for FS1 because of their chemistry from Sharpe’s previous appearances on First Take, and Sharpe was the rare former athlete willing and capable of doing that much debate television with someone like Bayless. There’s been plenty of speculation as to who Fox will hire to replace Sharpe, but part of the difficulty is finding someone (with an apparent preference for a former athlete) not only willing to get into it with Bayless but who also has the needed respect for Skip to deal with the rigors of a daily morning show with him.
According to Andrew Marchand of the New York Post, Skip is once again dipping into the well of athletes he’s sparred with in the past on First Take for a potential candidate, as Richard Sherman has apparently met with Bayless about the idea of joining the show. Bayless and Sherman got into it more than a decade ago on ESPN’s airwaves, with some contentious verbal sparring back-and-forth, but as Sherman begins his foray into TV having joined Amazon’s Thursday Night Football pre-, halftime, and post-game coverage, the well-paying gig across the desk from Bayless is apparently intriguing enough to at least take a meeting.
There are apparently no hard feelings as sources witnessed Sherman and Bayless meeting at the Peninsula Hotel in Beverly Hills on Wednesday about the idea of teaming up.
Sherman would be an interesting choice, as he is a big name who is willing to let his personality shine on TV — as evidenced by his Russell Wilson rant from last year’s TNF show — and has the aforementioned history of taking shots at Bayless. Skip welcomes an adversary who will get into the mud with him, but it remains to be seen if Sherman wants to take on a daily show alongside his TNF responsibilities, with Marchand noting FS1 would likely have to figure out how to navigate some absences from Sherman during the football season as that would take precedent.
Most episodes of “Saturday Night Live” are scheduled so the funnier bits go first and the riskier, oddball sketches appear towards the end, in case they have to be cut for time. But on the February 4 episode featuring host Pedro Pascal (“The Mandalorian,” “The Last of Us”), the final sketch, “Lisa from Temecula,” was probably the most memorable of the night.
That’s high praise because it was a strong episode, with a funny “Last of Us” parody featuring the Super Mario Brothers and a sketch where Pascal played a protective mother.
In “Lisa from Temecula,” Paul, played by Pascal, takes a few friends out for dinner, played by Punkie Johnson, newcomer Molly Kearney and breakout star Bowen Yang. The trouble comes when Johnson’s sister Lisa, played by Ego Nwodim, orders her steak “extra, extra well done.”
The sketch is a play on the notion that it’s a faux pas to order well-done steak, especially in a fancy restaurant. However, Lisa doesn’t care and won’t tolerate “one speck of red” on her steak.
The sketch is one of the rare moments on “SNL” where things are so funny that the cast breaks character. Pascal has difficulty getting through his lines and Yang has to cover his face because he can’t stop laughing. But Nwodim only has one small break in the scene and keeps it together as the sketch’s comedy core.
“Lisa from Temecula” got a lot of attention on social media and Nwodim later thanked the sketch’s writers Alex English, Gary Richardson and Michael Che.
u201cwe have @alex3nglish + Gary Richardson and Che to thank for Lisa. love them 4Life.u201d
Samuel J. Seymour was one of the approximately 1,700 people at Ford’s Theatre in Washington, D.C., on April 14, 1865, the night President Abraham Lincoln was assassinated by John Wilkes Booth. He was also the last to live long enough to talk about that historic night on television.
Seymour was 5 years old when he went to see the play “Our American Cousin” with his nurse, Sarah Cook, and Mrs. Goldsboro, the wife of his father’s employer.
When Booth shot Lincoln, he pulled the trigger during the biggest laugh of the night so that it wouldn’t be heard. What caught Seymour’s attention was when Booth fell from the balcony after a scuffle with Henry Reed Rathbone.
Chaos erupted in the theater and Seymour was ushered out by his nurse. While they fled he overheard people screaming, “Lincoln’s shot! The President is dead!”
“I saw Lincoln slumped forward in his seat,” the old man later recalled. “That night I was shot 50 times, at least, in my dreams—and I sometimes relive the horror of Lincoln’s assassination, dozing in my rocker as an old codger like me is bound to do.”
Two months before Seymour’s death at the age of 95, he appeared on the game show “I’ve Got a Secret,” where panelists tried to guess his secret: “I saw John Wilkes Booth shoot Abraham Lincoln (April 14, 1865).”
Seymour didn’t speak much during the show but he did make a historic understatement when panelist Jayne Meadows asked if his secret was “a pleasant thing,” to which Seymour replied, “Not very pleasant I don’t think. I was scared to death.”
Bet you didn’t know a crab could capture the heart of millions of people. If you did, you’ve likely met Howie, a rainbow crab that has grown a social media following on TikTok where her owner, Laura Porter, showcases her life. The crab doesn’t just spend her life in a tank, she goes on walks using an actual leash, she has toys that she plays with and she has other animal friends in the house.
Howie also loves cheese and knows just the way to get her owners to feed it to her. She even knows sign language. Yes, somehow Porter taught the crab how to use basic signs, so when Howie is feeling a bit famished, she simply signs “eat” and a snack appears.
Porter and followers of Howie know that she likely won’t be able to complete the molting process again, which is essential for a crab’s survival. That’s why Howie’s human threw her the sweetest birthday party for her milestone big day. Howie ate cake, wore a party hat and was surrounded by friends. The crab even got a tiny piñata full of her favorite treats.
“Howie has begun ‘premolt,’ which can last a couple of months. During this time, she will snub food and eat infrequently because she has run out of room in her shell,” Porter wrote in the caption.
Porter calls the birthday bittersweet but is hopeful that Howie will successfully molt again, ending the video with “#Moltwatch2023.”
“Not me sobbing for Howie’s birthday. This is the most loved crab in the world. Thank you for sharing her life with us. You are the best crab mom,” one commenter wrote.
“A crab birthday during cancer season could not be more perfect,” another said, complete with a sobbing emoji.
“Happy Birthday Howie!!! We are praying for a fast molt, so we can celebrate your 9th birthday next year,” someone wrote.
Happy 8th Birthday Howie. It’s such a bittersweet milestone! 8 is considered to be her species’ maximum lifespan. Howie has begun “premolt,” which can last a couple of months. During this time, she will snub food and eat infrequently because she has run out of room in her shell. When she stops eating entirely, the clock will be ticking. Howie has to regenerate her mouth parts, stomach, esophagus, intestines, and gills before she starves or becomes too weak to molt. Until then, we will continue making every day count. If you would like to show support, I made shirts on Amazon. Just search Howie The Crab or find them in my bio. No pressure, just pinches ♥️ We love you Howie 🦀 #howiethecrab #birthdaycrab #moltwatch #moltwatch2023
Everybody is rooting for Howie to have a successful molt, and while the last one was difficult, some rainbow crabs do make it to 10 years old. Here’s hoping Howie breaks that record and continues to brighten our day with her funny hats and caviar dates.
Finding a “smooth” whiskey is actually… kind of hard these days. With the explosion of barrel-strength whiskeys bringing the heat and massively aged expressions bringing the chewy and dry tannic wood notes, finding a whiskey that goes down like a silky dream is almost out of the norm. Luckily, the pendulum is swinging back and whiskey drinkers (pros and amateurs alike) are looking for the best overall tasting experience over bombast and extremes.
Before we get into the panel today, let’s define “smooth.” For this exercise, I’m looking at smoothness the same way I did for this bourbon blind tasting. In the dictionary, smooth means “free from projections or unevenness of surface; not rough.” Moreover, synonyms for smooth are “creamy, fluid, gentle, glossy, polished, silky, sleek, and velvety.” So for this blind tasting, I’m looking for attributes of these whiskeys that are “not rough” plus “creamy, silky, velvety, and sleek” with depth that you can find easily on the palate because of it not being rough in the first place. (This is the idea of smooth whiskey being sort of… forthcoming and easy to decipher. A notion that I like.)
Let’s get more literal though — how does “smoothness” translate to a whiskey flavor profile? Well, an ABV bomb that burns all the way down on the finish is — by definition — rough. So is a woody old whiskey that feels like chewing on an old oak stave. This is about complex whiskey that doesn’t feel like a chore to drink. It’s smooth, baby.
To find the smoothest single malt whiskey, I grabbed 20 of my favorite single malt bottles from Scotland, the U.S.A., Ireland, and Australia. I purposefully kept these picks on the higher end with a few cheaper options that I know are tasty to balance things out. I also added one crazy expensive and old bottle to see how it’d rank compared to the softer and cheaper smooth single malts on the panel.
It’s a wide net, is what I’m getting at. Our lineup today features the following single malt whiskeys:
The GlenDronach Allardice Aged 18 Years Highland Single Malt Scotch Whisky
Strathisla 15 Years Of Age Speyside Single Malt Scotch Whisky 2007 Vintage Edition
Oban 2023 Distillers Edition West Highland Single Malt Scotch Whisky
Highland Park Cask Strength Single Malt Scotch Whisky
Starward Ginger Beer Cask #7 Single Malt Australian Whisky
The Glenlivet 21 Years of Age Single Malt Scotch Whisky The Sample Room
Aberfeldy Highland Single Malt Scotch Whisky 15 Finished in Napa Valley Cabernet Sauvignon Wine Casks
Glenmorangie Quinta Ruban Highland Single Malt Scotch Whisky Aged 14 Years
Virginia Distillery Co. Courage & Conviction American Single Malt Whisky Cuvée Cask
Talisker 2023 Distillers Edition Island Single Malt Scotch Whisky
Bushmills Aged 25 Years Irish Single Malt Whisky
The Dalmore Cigar Malt Reserve Highland Single Malt Scotch Whisky
Stranahan’s Colorado Single Malt Whiskey 2023 Extra Añejo Tequila Cask
Loch Lomond Single Malt Scotch Whisky The Open Special Edition Rioja Finish
Cragganmore 2023 Distillers Edition Speyside Single Malt Scotch Whisky
The Irishman Single Malt Irish Whiskey
Westward American Single Malt Whiskey Grand Cru Sauternes Cask
Old Line American Single Malt Whiskey Double Oak Series Sherry Cask
Lagavulin 2023 Distillers Edition Islay Single Malt Scotch Whisky
When it comes to ranking these single malt whiskeys, smoothness is my North Star. Still, I’m also looking for depth of flavor and overall balance. In short, it has to taste really good while going down easily. Let’s dive in!
Also Read: The Top 5 UPROXX Scotch Whisky Posts of The Last Six Months
Nose: Soft orchard wood, soft leather, dried orange peels, raspberry jam, and creamy dark chocolate gently mingle on the nose.
Palate: That jam leans into a spiced cherry compote as stewed plums with plenty of allspice and clove lead to soft walnut cake with a malty backbone.
Finish: The mid-palate takes that walnut and sweetness and moves the taste toward velvety malts and soft and sweet orchard wood, dusting more of that dark chocolate and dark berry silkiness.
Initial Thoughts:
This builds on the finish with a nice warmth that doesn’t overwhelm the over palate. This is definitely smooth and deep … and very wintry.
Taste 2
Zach Johnston
Tasting Notes:
Nose: Hints of vanilla cake and cherry compote with a nice winter spice lead to mincemeat pies, apple crumble, and creamy vanilla malt.
Palate: The vanilla cake drives the palate toward a blast of woody winter spice barks and burnt orange with a sense of stewed pears and blackcurrants dipped in spiced nut cakes.
Finish: A hint of banana cream pie and blueberry muffin leads the finish toward a blast of ABV heat that damn near deletes the whole palate.
Initial Thoughts:
Wow, this was a rollercoaster ride. It’s so deep and delicious and then that finish just blows away everything and leaves you with a buzzing/burning chest. It’s clearly cask strength but it really needs a rock or some water to calm it down.
Taste 3
Zach Johnston
Tasting Notes:
Nose: A small billow of smoke greets you on the nose next to notes of sea brine, orange zest, and a hint of vinous fruit that feels a little like saltwater taffy and a little like old Fruit Roll-Ups with a sense of soft winter spices lurking under it all.
Palate: Sweet caramel malts form on the silky palate as stewed pear and apple mingle with salted toffee and a light sense of oyster shell and toasted seaweed barely breakthrough on the back end.
Finish: That hint of the sea fades on the finish as you’re left with soft caramel maltiness and even softer stewed pear just kissed with saffron, clove, and anise next to a whisper of plum pudding.
Initial Thoughts:
This was like sliding down a soft slide into a silky pool on a boardwalk. It’s so good.
Taste 4
Zach Johnston
Tasting Notes:
Nose: There’s a light sense of wildflowers on the nose with a rich vanilla husk that leads towards a touch of peaty-smoldering nori, soft vanilla cakes, and a rich and vibrant caramel.
Palate: The taste is silken with rich and buttery toffee next to honeysuckle, eggnog spices and creaminess, and a small dose of orange zest with a supporting act of salted caramel, apple pie tobacco, and a whisper of pine dank.
Finish: The end holds onto the creaminess and spices as the peat just edges in with a whisper of resinous pine smoke, soft caramels, and dark chocolate pie sprinkled with dried berries, pears, and citrus rinds.
Initial Thoughts:
This is really good too. It’s a bit bourbon-forward with all that caramel. That’s not a knock.
Taste 5
Zach Johnston
Tasting Notes:
Nose: Sharp ginger pops on the nose which leads to dark orange oils layered into salted dark chocolate with a hint of chili spice and raisin.
Palate: Candied ginger and grilled pineapple lead to fresh vanilla pods before a dark fig and date vibe takes over with more wintery spices.
Finish: Those dark fruits and spices peak on the finish as the candied ginger makes a return with a sharp pepperiness and a touch of dry sweetgrass.
Initial Thoughts:
This is a ginger bomb. But it doesn’t overdo it. There’s a real balance to this one even if it does feel a little one-note by the end.
Taste 6
Zach Johnston
Tasting Notes:
Nose: Old-school creamy sherry comes through on the nose with caramel-soaked pears and peach next to roasted almond, plenty of cinnamon stick, and a hint of mushroomy earthiness.
Palate: Those caramelized pears lead to stewed figs and orange-laced dark chocolate on the palate as vanilla cream and maple syrup add some serious sweetness and lusciousness.
Finish: The end is sweet with a sense of maple syrup, candied orange, sweet apple candy, and vanilla buttercream with a rush of hot winter spice and roasted chestnut.
Initial Thoughts:
This is a very good pour of whisky. The end is hot and will leave you with a burning sensation in the chest but it’s kind of pleasant, like a long Scottish hug.
Taste 7
Zach Johnston
Tasting Notes:
Nose: Leather and winter spices lead the way on the nose with a hint of saffron-stewed pears, ripe peaches, and lush eggnog next to boiled beans with a bay leaf.
Palate: The palate leans into the peaches and pears but puts them in a pie with plenty of cinnamon, clove, and nutmeg next to apricot jam and rum-raisin.
Finish: The mid-palate hits a pine resin note before descending toward brandied cherries and dark chocolate with fresh ginger sharpens and a dash of cinnamon candy before slowly melting toward pure silk.
Initial Thoughts:
This is an amazingly smooth whisky that delivers succinct flavor notes. It smells smooth, it drinks smooth, and it finishes smooth.
Taste 8
Zach Johnston
Tasting Notes:
Nose: This is jammy whisky on the nose with a sense of blackberry pie, blueberry muffins, and fresh raspberries in cream with a light summer floral vine — kind of like sitting under a wisteria tree on summer’s day.
Palate: A lush and creamy cinnamon cake drives the palate toward dark chocolate-covered espresso beans and floral bunt cake with a dollop of berry compote.
Finish: The end leans into the cinnamon bark as dark chocolate and dark berry mingle and sweeten toward a soft and delicious finish.
Initial Thoughts:
This opens and closes with pure lusciousness while delivering a nice fruity profile that’s plenty creamy. This is a very good one.
Taste 9
Zach Johnston
Tasting Notes:
Nose: The nose draws you in with a sense of burnt orange layered into dark chocolate and then melted over a singed marshmallow with a hint of malted vanilla cookie tying it all together.
Palate: That dark chocolate drives the palate with a hint of waxiness and woody winter spice next to whole black peppercorns, fresh tangerine, and a whisper of mint chocolate chip ice cream.
Finish: The dark chocolate, woody spice, bright orange, and sharp spearmint all collide on the finish with a sense of soft malted sweetness and faint old oak staves.
Initial Thoughts:
This feels like a quintessential unpeated single malt with a deep profile. Moreover, the depth never gets in the way of this being silky smooth.
Taste 10
Zach Johnston
Tasting Notes:
Nose: Light hints of lemon and orange oils mingle with dark berry soda and spicy caramel malts on the nose.
Palate: The palate leans into the citrus with a lemon meringue pie feeling next to sour cherries tossed in sea salt, mulled wine spices, and a light sense of creamed honey with a vanilla underbelly.
Finish: The end leans into that sweet honey before adding in some woody cinnamon sticks and allspice berries with a whisper of minced meat pie tobacco and old worn leather.
Initial Thoughts:
This is actually pretty nice overall. It’s not as luscious as some of the pours so far but it’s well on its way. Overall, this feels like a good middle-of-the-road pour if you’re looking at smoothness alone.
Taste 11
Zach Johnston
Tasting Notes:
Nose: The nose runs deep on this whisky with mild hints of beachside campfire smoke whispering in the background as hints of red fruit, wet driftwood, and green peppercorns draw you in.
Palate: The palate embraces the red berries with a slight tartness next to the sweetness as the peat remains dry and distant and tied to the brine of the sea with an almost oyster liquor softness.
Finish: The finish lingers for just the right amount of time as sweet berries and dry peat lead towards soft dark cacao powder with a tiny note of vanilla and one last spray from the sea.
Initial Thoughts:
This is crazily deep while feeling like truly silky whisky. There’s so much going on and it all works while feeling perfectly balanced and sleek.
Taste 12
Zach Johnston
Tasting Notes:
Nose: There’s a huge old tannic oak note on the nose that leads to old dark fruit leathers, a hint of old honey, and plenty of dark espresso beans just kissed with dark chocolate and winter spice.
Palate: The taste is silky but dominated by chewy old oak staves dipped in stewed dark fruits cut with winter spice barks, burnt orange, and bitter chocolate sauce.
Finish: That chocolate and barky spice merge on the finish and swing back toward that old oak with a sense of dry tobacco packed into an old cedar humidor with this fleeting sense of dried roasting sage and singed rosemary.
Initial Thoughts:
This is delicious. But I wouldn’t call it smooth. It’s chewy and dry. It’s also woody AF.
Taste 13
Zach Johnston
Tasting Notes:
Nose: The nose is openly complex from the first inhalation with a matrix of sticky toffee pudding spices — cinnamon, allspice, and nutmeg — next to dried red berries with a slight earthiness, a touch of salted toffee candies, and a whisper of vanilla wafers.
Palate: The palate opens with a chocolate maltiness next to a bowl of fresh and tropical fruits — pineapple, tart apples, sweet pears, plums, bruised bananas — with a mild nuttiness, sharp orange zest, and subtle winter spices.
Finish: There’s a light mustiness on the back end that leads to soft and moist pipe tobacco with a thin layer of orchard fruits and stewed figs.
Initial Thoughts:
This has a great nose that smells sleek and creamy. The taste backs it all up and the finish drives it all home. This is a top-tier smooth malt.
Taste 14
Zach Johnston
Tasting Notes:
Nose: This pops with a deep pink peppercorn next to floral honey (think wildflowers and mountain sage) next to salted toffee rolled in roasted almond and dipped in vanilla caramel.
Palate: That wild sage and toffee drive the palate toward a sense of old cedar planks, deep and dark berry leather, and a lush sense of vanilla over salted caramel.
Finish: The end has more salted caramel, some marzipan, and vanilla with a hint of honey-soaked dates and salted cinnamon candies with a whisper of rose-hued tobacco.
Initial Thoughts:
This is pretty damn good too. It’s not as smooth as some of the other pours, but it’s close. It was soft but not silky.
Taste 15
Zach Johnston
Tasting Notes:
Nose: Stewed peaches in a cobbler drive the nose toward old pear skins, winter spice barks, and a hint of rose water cut with burnt orange with a mild nuttiness.
Palate: Those peaches and pears are joined by tart berries on the palate with a rich combination of vanilla pods, winter spice, and dark chocolate.
Finish: The vanilla takes on a whisper of smoke with a smoked plum vibe next to more orchard fruit and light woody notes on the finish.
Initial Thoughts:
This was pretty good. I wouldn’t necessarily call it smooth but that’s okay.
Taste 16
Zach Johnston
Tasting Notes:
Nose: Fennel leads to dried fruits — sultanas, prunes, dried fig — and tons of fresh apples on the nose with a hint of tartness and skin next to savory (almost oily) herb branches and leaves.
Palate: The taste, on the other hand, leans into sweet oak, pear candies, fresh figs, and a softness that’s almost hard to believe while this medley of caraway, fresh fennel, and sweet cardamom dance together on your palate.
Finish: The end is full of sweet fruits — think ripe pears, green tomatoes, and star fruit — and has just the right touches of soft oak, oily vanilla, and savory green herbs as it fades towards a final note of wet wicker right after a rain storm.
Initial Thoughts:
This is a pretty damn fine and unique whisky. There’s so much going on and it all builds on the overall lusciousness of the pour.
Taste 17
Zach Johnston
Tasting Notes:
Nose: The nose on this is all about the apple candy with a hint of pear in there alongside mild notes of cinnamon and maybe a little honey.
Palate: The palate is light and touches on chocolate chips and winter spice before going big with the apple candy again.
Finish: The end washes out a tad with the proofing water, leaving hints of dark spices, raisins, and more apple/pear candy.
Initial Thoughts:
This was succinct and small but did have a nice smoothness to it. I just don’t know that it was all that deep.
Taste 18
Zach Johnston
Tasting Notes:
Nose: This has a deep nose that takes you on a journey through sweet grains, soft caramel, burnt orange peels, grilled peach, and summer flowers.
Palate: There’s a sharp cherry soda on the palate with a hint of grapefruit, pineapple, and ripe peach next to bright ginger, soft coconut, and a hint of honeyed malt with a whisper of nuttiness.
Finish: That orange comes back on the finish with a soft fresh floral edge next to light cedar bark braided with chewy fresh tobacco dipped in honey and dusted with citrus zest.
Initial Thoughts:
I’d call this “sharp” before I’d ever call it “smooth.” It’s delicious but it hits the senses with razor precision.
Taste 19
Zach Johnston
Tasting Notes:
Nose: Caramel jumps out on the nose with a touch of salt and burnt toffee next to soft brown sugar, old leather, and prunes with a very nice layer of spiced tobacco.
Palate: The palate is very plummy with plenty of buttery brown sugar and cinnamon clumps (like fancy restaurant butter balls) next to a hint of almond and rum-raisin.
Finish: The end leans toward the almond shells with a touch of vanilla tobacco wrapped up in old leather and cedar bark.
Initial Thoughts:
This is pretty nice overall, well layered, and has a mild smoothness.
Taste 20
Zach Johnston
Tasting Notes:
Nose: You’re drawn in on the nose with hints of honeyed smoke, salted caramel apples, mild whispers of vanilla, and smoldering coffee grounds before veering toward smoked oyster shells and salted butter herb compounds over brioche that’s also just kissed with campfire smoke.
Palate: The taste ties the honey to a soft oakiness before this luscious vanilla chocolate coffee arrives alongside seaside salted taffy and a touch of fish oil, more of those seared oyster shells, and the softness of a pitter-pattering rain on a pebble beach.
Finish: The end is very long and pure velvet on the tongue as the sweet oak fades towards a sweet honeyed smokiness with a hint of salty roasted almonds and burnt vanilla husks.
Initial Thoughts:
This is freaking delicious. It’s also pure silk from top to bottom with an incredibly deep and varied profile.
Part 2 — The Smooth Single Malt Whiskey Ranking
Zach Johnston
20. Bushmills Aged 25 Years Irish Single Malt Whiskey — Taste 12
This small-batch high-age-statement whiskey from north Ireland is a bold pour. The whiskey in the bottle is made from a whiskey that spent about four years in both ex-bourbon and ex-sherry casks before batching and re-barreling into ruby port casks for 21 long years of “finishing”. Those casks were small-batched, proofed, and bottled as-is.
Bottom Line:
This is a really good whiskey. But it’s so tannic that I wouldn’t in a million years call it smooth. If you are looking for that chewy dry wood bomb, then, by all means, dive in.
19. Strathisla 15 Years Of Age Speyside Single Malt Scotch Whisky 2007 Vintage Edition — Taste 2
This special bottling for The Whisky Exchange is a whisky nerd’s expression. The whisky spent 15 years resting in first-fill bourbon casks before it was hand-picked and bottled without any proofing water.
Bottom Line:
This has a great profile until the finish blows everything out with that cask-strength ABV. That alone is why I wouldn’t call this smooth. Now, if you want to add a large rock or some water, then things might change. But that wasn’t a parameter for this tasting. So here we are.
18. Westward American Single Malt Whiskey Grand Cru Sauternes Cask — Taste 18
This is Portland’s classic American single malt taken up a level. After years of resting, a single barrel was re-barreled in a sauternes cask from France’s Grand Cru Classé estate. 14 months later, Westward bottled that whiskey with a kiss of local water.
Bottom Line:
This had such a grainy craft vibe that it felt like an outlier. Overall, graininess doesn’t scream “smooth” to me. This is good if you’re looking for a solid craft American single malt.
17. Loch Lomond Single Malt Scotch Whisky The Open 2023 Special Edition Rioja Finish — Taste 15
This new release for 2023’s golf open in the U.K. is a simple no-age statement whisky on the surface. Below that surface, the whisky was finished in Spanish Rioja wine casks after a long spell in ex-bourbon casks. Those wine casks were vatted, proofed, and bottled for this limited edition release.
Bottom Line:
This was nice enough but a little thin. I can see using this in cocktails — where it would shine through nicely. But I’d never call it a smooth sipper.
16. Old Line American Single Malt Whiskey Double Oak Series Sherry Cask — Taste 19
This Baltimore whiskey is made with 100% malted barley — Premium 2 Row Malt and Deep Roast Malt — before going into new American oak for exactly “3.6 years” (their metric). Once those barrels hit that sweet spot, they’re vatted and then re-barreled into ex-Olorosso sherry casks for a final ten-month rest.
Bottom Line:
This was getting into the smooth stuff in earnest. There was a lot to like here but the spice added a small layer of sharpness that took away from the overall smoothness of this one.
15. The Irishman Single Malt Irish Whiskey — Taste 17
This whiskey is made from Irish barley that’s mashed and then triple distilled. The hot juice is then filled in ex-bourbon and ex-Oloroso sherry casks for a long maturation (no age is given). Those barrels and then blended and the whiskey is proofed down for bottling.
Bottom Line:
Again, this was nice but a tad thin. This did have a nice depth and felt like a fully realized single malt. It wasn’t overly smooth but delivered a nice experience.
14. Starward Ginger Beer Cask #7 Single Malt Australian Whisky — Taste 5
This whiskey takes Starward’s signature and award-winning single malt and ages it in ginger beer casks. Starward makes ginger beer in-house and ages that in old whisky barrels. Those barrels, in turn, become whisky-finishing vessels for a 12-month final maturation before batching, proofing, and bottling.
Bottom Line:
Although this was a tad one note on the ginger, it was still well-built and tasted good. The ginger did feel smoothly integrated. The only ding here is that it was a little light on the finish.
13. Stranahan’s Colorado Single Malt Whiskey 2023 Extra Añejo Tequila Cask — Taste 14
The second Diamond Peak release of 2023 is a 100% Colorado malt whisky. The whiskey barrels were five to eight years old (all-new American oak) that was batched and re-barrelled into Jose Cuervo’s Reserva de la Familia Extra Añejo Tequila for two more years of resting. Finally, those barrels were batched, proofed, and bottled.
Bottom Line:
This was good. There was a nice smoothness that had depth. If you’re looking for an easy sipper, this is it.
The annual Fèis Ìle release from Islay’s Bunnahabhain is here! The whisky is an unpeated single malt that was aged exclusively in rare Canasta sherry casks. Those casks were vatted and bottled as-is for this annual release.
Bottom Line:
This was very well-rounded and ran deep on the profile. I don’t know if I’d call it “smooth” but I do know that I’d call it delicious. Hence, it’s kind of in the middle of this particular ranking.
11. Virginia Distillery Co. Courage & Conviction American Single Malt Whisky Cuvée Cask — Taste 10
This expression is made from 100% malted barley distillate that’s aged for three years in Cuvée wine casks in the foothills of Virginia’s Appalachia. Those barrels are vatted and proofed down with local water and bottled without filtration or coloration, letting the barrels shine in the glass.
Bottom Line:
This is very in the middle too. It’s a really well-built single malt but didn’t really present as “smooth.”
10. Glenmorangie Quinta Ruban Highland Single Malt Scotch Whisky Aged 14 Years — Taste 9
Glenmorangie’s 14-Year expression spends 10 years resting in used American oak casks. Those barrels are vatted and the whisky is re-barreled into Quinta Ruban port wine casks from Portugal for another four years of mellowing before batching, proofing, and bottling as-is.
Bottom Line:
This was tasty and smooth. It felt like a truly classic unpeated single malt but didn’t excite me. That said, this hits every parameter perfectly well and tastes really freaking good.
9. Highland Park Cask Strength Single Malt Scotch Whisky — Taste 4
This yearly drop has become a cornerstone of the Orkney Island distillery. The whisky is a blend of single malts that are aged exclusively in old American oak that previously held sherry. The barrels are married and bottled as is, to assure you’re getting all the nuance and flavor of their malts meeting that oak.
Bottom Line:
This had a nice bourbon edge which add more depth to it while also holding onto some nice silkiness. The end was a little warm but didn’t overwhelm anything.
8. The GlenDronach Allardice Aged 18 Years Highland Single Malt Scotch Whisky — Taste 1
This Highland whisky is a local tradition of sorts, dating back to the brand’s origins in the 1820s. The whisky in the bottle is hewn from barrels of at least 18-year-old whiskies. The maturation is done exclusively in hand-picked Olorosso sherry casks from Spain.
Bottom Line:
This was like Christmas in a glass with a little bit of that edge left in the best possible way to counter the lush nature of the sip. Honestly … if this tasting was in November instead of July, this might have won.
7. Aberfeldy Highland Single Malt Scotch Whisky 15 Finished in Napa Valley Cabernet Sauvignon Wine Casks — Taste 8
This year’s Aberfeldy 15-year Limited Edition takes classic unpeated Aberfeldy malt and marries it to California wine country. The whisky is filled into Napa Cabernet Sauvignon casks that were hand-picked. Once that whisky is just right, it’s vatted, proofed, and bottled.
Bottom Line:
This was very smooth while delivering a nice fruity base. It was just good.
Cragganmore is an iconic Scottish distillery. This yearly whisky release is matured in sherry casks for 12 years. It’s then transferred into port-seasoned American oak casks for a final maturation phase before proofing and bottling.
Bottom Line:
This is so fresh, funky, and fun while still being delicious and so sleek. I liked this a lot. The only reason it’s a bit lower is that it’s a complete outlier profile-wise.
5. The Dalmore Cigar Malt Reserve Highland Single Malt Scotch Whisky — Taste 13
This Highland whisky is a no-age-statement version of The Dalmore. The whisky is made from Golden barley that grows on the island in rich and very coastal soils. The ground malted barley is mixed with pure water from the Cromarty Firth nearby during the mashing process. After a couple of times through pot stills, the hot whisky is loaded into ex-bourbon casks, 30-year-old Matusalem Oloroso Sherry butts, and former Cabernet Sauvignon from the Saint-Estèphe appellation of Bordeaux. After 10 to 15 years, those barrels are vatted, the whiskey is proofed, and it’s bottled.
Bottom Line:
Basically from here on out, we’re talking about both insanely delicious and awesome smooth whiskies. This is delicious and goes down so easily. It’s only a little lower in that it felt classic and nothing more.
4. Talisker 2023 Distillers Edition Island Single Malt Scotch Whisky — Taste 11
The 2023 Distillers Edition is a classic Talisker that’s aged by the sea and finished for six months in Amoroso sherry casks. The whisky was distilled in 2012 and bottled at 10 years old. It was then finished in another Amoroso sherry cask, making it “double cask” matured.
Bottom Line:
This is so unique and beautifully built that it’s hard not to fall in love with it immediately. If you’re looking for the silkiest seaside subtle peated whisky walked through a fruit orchard in fall, this is it.
3. Oban 2023 Distillers Edition West Highland Single Malt Scotch Whisky — Taste 3
This expression is a love letter to the tiny town of Oban on the western coast of Scotland. The whisky is standard Oban that’s finished in Montilla Fino sherry casks to add an extra dimension to the already finely crafted whisky from the distillery. Those casks are then vatted and proofed before bottling.
Bottom Line:
This feels like the memories of a childhood spent running around a seaside boardwalk in a glass. It’s as smooth, shiny, misty, and sweet as those memories.
2. The Glenlivet 21 Years of Age Single Malt Scotch Whisky The Sample Room — Taste 7
This redesigned The Glenlivet is still a classic whisky. The hot juice is aged in a triple combination of first-fill Oloroso sherry, Troncais oak Cognac casks, and vintage Colheita Port casks. After 21 long years (at least), the barrels are vatted and proofed down before bottling.
Bottom Line:
This is the paragon of smooth unpeated malt. The only reason it’s not number one today is that there was a whisky that just ran deeper while holding onto that insane smoothness.
2023’s Distillers Edition is a prime example of the heights Lagavulin can reach. The whisky was aged for 15 years in the core Lagavulin barrels (ex-bourbon and ex-sherry) and then finished for around six months in Pedro Ximénez sherry casks that were specifically made and held specific sherry before the whisky was loaded into the barrels. The result is a 15-year-old Lagavulin that’ll help you fall in love with the brand and style.
Bottom Line:
This is incredible whisky that has so, so much going on and it’s all like lush silk pajamas in a satin-sheeted bed. This is a clear winner and a great whisky.
Part 3 — Final Thoughts on the Smoothest Single Malt Whiskeys
Zach Johnston
The ranking of these whiskies isn’t that far off where they’d be if I removed “smooth” from the equation. The Glenlivet would have probably been more middle of the road because it’s so smooth that you might miss the depth that’s there. Other than that, the best whisky is often the whisky that you can actually taste. Too much oak or too much proof or too much of one note over another and you lose that. That’s the lesson here.
In the end, there are a lot of good whiskeys on this list. But if you’re looking for truly smooth flavor bombs, then the top six are going to be the ones to focus on. Re-read the tasting notes, find what speaks to you, and then hit that price link to see if you can snag a bottle of super smooth and delicious single malt whisky in your neck of the woods.
Summer calls for refreshing cocktails. While rum, tequila, and vodka mixes tend to dominate that conversation, there are plenty of great whiskey cocktails that fit the bill too. The Churchill is the perfect example of these — a great summer vibe drink that’s equal parts refreshing, deep, and suited to backyard barbecue vibes.
A pinch of history: The Churchill is an old-school cocktail from The Savoy in London. It first popped up in an Esquire article back in 1939 and gained prominence over the 1940s thanks to Winston Churchill dominating that era. And yes, the drink was made to honor him and his love of morning pours of Scotch whisky (he always started his day with a Johnny Walker Red Label highball).
The actual drink is kind of a hybrid between a Manhattan and Sidecar with a smoky whisky base. The addition of lime and Cointreau (orange liqueur/triple sec) make this drink super refreshing and light while the whisky and sweet vermouth add serious depth. It’s an easy shaker, so let’s dive right in!
Also Read: The Top Five Cocktail Recipes of the Last Six Months
You’re supposed to use blended peated Scotch whisky for this. I kind of reject that as a nice peated single malt just adds more depth to the cocktail. Something like Johnny Walker’s Red Label simply gets lost. Instead, I’m using a Lagavulin, which has a bold peatiness while still possessing subtler fruit notes that work well in this drink.
Beyond the base spirit, the rest is pretty easy. I like a softer and more floral French vermouth since this is a summery drink. Also, if you can’t find Cointreau for some reason (you should be able to, it’s everywhere), you can substitute with any triple sec.
Zach Johnston
What You’ll Need:
Coupe glass (prechilled)
Cocktail shaker
Cocktail strainer
Jigger
Hand juicer
Pairing knife
Zach Johnston
Method:
Add the scotch, Cointreau, vermouth, and lime juice to a shaker with a larger handful of ice.
Affix the lid and shake the cocktail for about 15 seconds or until the shaker is ice-cold to touch.
Strain the cocktail into a prechilled glass and serve.
Bottom Line:
Zach Johnston
This is a summer backyard barbecue party in a glass. It’s so light and airy with a nice hint of smokiness that leans almost toward a peppery brisket bark while the lime and orange brighten everything up.
The best part of this cocktail is that it’s super complex. You’re getting layers of smoked fruits, salty smoked fats, refreshingly bright lime and orange, and a nice sweet floral and spiced vibe from the vermouth. There’s so much going on and it all just works. When I’m grilling or smoking in the backyard, I like to pour a few of these. I always end up pretty damn happy about it.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
(@Taethegreatest_) 
