This week's column was all about Miller's Guild, the new restaurant in the Hotel Max space. I had a cool opportunity to sit down with Jake Kosseff and some of his talented bartenders while they tasted me on some of their barrel-aged spirits, and the cocktails they make with them.
You can read my piece at the Seattle Weekly, but I did have an additional thought that didn't quite make the cut: barrel-aged spirits are a good hook for a restaurant, but I think they're getting a bit over-done. Just like with wine, oak can be a cover for inferior spirits and flavors. Not that Miller's Guild is guilty of this, but I've just tasted so much over-oaked unpleasant wine in my life, and I'd hate to see that same trend take hold in the cocktail world.