Maple Spiked Whiskey

Cooler weather usually means stiffer drinks, but what about more seasonal flavors? After all, flavored bourbons and whiskeys have been popping up on shelves and in bars over the past few years, but they can be something of a gamble—seen by connoisseurs as diluting a true spirit's integrity. Nobody wants some pumpkin spice whiskey, but what about a more natural, nuanced direction? The key, it seems, is to find a flavor that echoes a whiskey's natural notes and then punch it up for added dimension. Like the sudden onslaught of maple-tinged whiskeys and bourbons. Some makers simply add the flavor to the finished liquor while others, like Tuthilltown's Hudson distillers, impart a natural maple-ness by aging the rye in barrels that were previously used for aging maple syrup. The end result is sweet yet spiced. Mrs. Butterworth with a serious kick. And while they'd of course make a mean hot toddy, we liked how they took the edge off a simple glass on the rocks.