of non-alcoholic craft beer styles, embraced now more than ever in the annual sober-curious celebration that is Dry January. The growth and normalization of NA beer has been a great success story of the industry, breaking down old stigmas implying that NA beer was nothing more than a consolation prize for those unable to enjoy “the real thing.
which attempted to replicate the flavor of bourbon entirely with chemistry. I simply can’t accept that this type of result is satisfying anyone.really seen, though, thanks to the amount of time and resources involved, is legitimate aged spirits that then have the alcoholfrom them, presumably leaving a ghost of the original flavor intact.
Suffice to say, this is a basically unheard of way of doing this, because it requires the company to essentially destroy a batch of already finished and aged whiskey to create it, after waiting six years for that whiskey to be finished. It also likely explains why this is a limited release from WhistlePig—it’s far too onerous a process to do indefinitely, which makes this ultimately more of a clever piece of Dry January advertising for WhistlePig than it is a true new product launch.
On the nose, however, things actually take a turn for the better. This is where Devil’s Slide is at its best, because you really can recognize a lot of distinctly whiskey elements. There’s significant oak here, along with baked apples and brown sugar, cinnamon applesauce, a little bit of roast and slight cocoa. A faint bit of anise rounds out the aromatic profile, which genuinely evokes whiskey on at least some level.
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