201 w martin street, raleigh, nc 27601
served 11am-11pm daily
5p - 2a
11a - 4p
whiskey has deep roots in american history and culture. most american whiskies are classified by the primary grain, or mash bill, making up their distillate. rye, corn, wheat and malted barley join bourbon and tennessee whiskies as the major categories of american whiskey. few whiskies in the world are as well known or as sought after as bourbon. by law, to be called bourbon, the spirit must start with a mash bill of at least 51% corn, be aged for a minimum of two years in charred, american white oak barrels, and bottled at no less than 80 proof.
canadian whisky’s origin is wildly debated; some say immigrant scots brought whisky to canada, while others say that empire loyalists brought their methods after the u.s. revolution. regardless of how whisky made it to canada, these whiskeys are light and easy to imbibe. canadian whiskies are often blended rye, but stylistically much different from the traditional straight rye of the united states.
we will never know if the first gaelic person to make whiskey was irish gaelic, or scotch gaelic. they both claim the invention of whiskey. what we do know is that Irish whiskey has had to deal with several prohibition like forces over it's history. more than any other region Irish whiskey has held the title of most popular whiskey in the world, and then almost disappeared from existence. we had prohibition. irish whiskey dealt with many prohibition like times throughout their history. every time it bounce back. the creativity and dedication to distillation has made whiskey part of irelands national identity and spirit. these whiskies are smooth and approachable for those new to whiskey, but complex with a lot to say for those who know their whiskies.
the word ‘whisky’ or ‘whiskey’ originates from the scots gaelic world “uisge beatha” meaning the ‘water of life.’ the phrase was anglicized over time to ‘whiskybae’ until eventually being shortened to ‘whisky.’ uisge beathe (or usquebaugh in the scots english spelling) itself is believed to be a celtic translation of the ancient latin aqua vitae (water of life). regardless of it’s pronunciation, scotch whisky must fulfill three main criteria, which are defined by law: it must be distilled and matured in scotland; matured for a minimum of three years in oak casks; and be bottled at a minimum strength of 80 proof.
Japan has earned its place among the great whiskey producing cultures. their first distillery was built in 1923, and they haven't wasted any time impressing the world. most Japanese whisky beckons similarities to scotch single malts. look for new, creative and artistic interpretations, with a diligent respect for whiskey traditions.
heirloom whiskey collection
the problem with things that get better with age, is that they tend to be harder to find. this inaccessibility can create a disconnect in understanding how the art of crafting whiskey has grown and evolved. our heirloom whiskey collection aims to help connect you with the transformation of this craft. each of our heirloom bottles are over twenty years old and have undergone changes with recipe or distiller. whether it’s a new discovery or a name you recognize, each bottle says something about the recipes of the past and how the people who made and drank them have changed.
rested in whiskey barrels
as long as there have been barrels, there have been spirits in them. time spent in a barrel gives spirits time to relax. time to be themselves for a while. then become something else. after having flavors and notes painstakingly extracted from nature, barrel rest allows spirits to reunite. reacquaint. and recombine with the wood, the flame, and all spirits that used the barrel first. some of our first mixologists were the brilliant and likely unknowing folks to put wine into a whiskey barrel, or whiskey into a wine barrel. all of the spirits here are well rested, and quite different than before their time in a whiskey barrel.
prices for sundays only
we offer 12 rotating draft beers
please call or stop in for today's offerings
join whiskey kitchen in supporting thorward progress, an event benefiting help hope live in honor of our co-owner/chef mike thor.
whiskey kitchen is among an amazing list of triangle area restaurants, chefs and mixologists that are rallying together on saturday, november 25th at the brand new whitaker & atlantic event space. this is an incredible opportunity to network with a host of culinary masterminds that you won't see all together anywhere else! taste the food, drink the drinks and support this awesome guy. what more could you want for a night out in our wonderful city?
the birthplace of whisky, as we know it today, continues to produce some of the world's finest spirits and we hope you'll join us in our toast to scotland. on january 16th we will embark on a four course adventure of celebrated scotch and inspired dining.
whether you are coordinating a luncheon with associates, hosting a wedding reception or celebrating a birthday with friends, whiskey kitchen will tailor every detail of your event from start to finish. our award-winning culinary squad, led by our chefs, clayton anderson and aaron matyac, along with the rest of our team will work with you to develop a menu that highlights the best of seasonally available ingredients designed to satisfy every guest and compliment your choice of beverage packages that include options from our vast collection of whiskey, wine, beer, and uniquely crafted cocktails.
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