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BAR EXAM in the mix D uring the Mad Men era of shifted toward single malts, and the international travelers are once fanatics, again "blendeds" came to be viewed largely as an inexpensive libation of choice for older men. Thankfully, younger drinkers, cocktail and rediscovering the pleasures of finely made blended whiskies, and brands are responding with care- fully crafted, ultra-premium expressions. BLENDED WHISKIES FADED IN POPULARITY BUT NEVER WENT AWAY. NOW THEY'RE BETTER THAN EVER—AND THE TOAST OF THE VEGAS COCKTAIL SCENE. BY ROBERT HAYNES-PETERSON the 1960s, blended Scotch whisky reigned supreme when it came to brown spirits. Single malts were barely on the radar for the Rat Packers and Don Drapers of the world, who instead slugged back Johnnie Walker, Chivas, and Dewar's— and their Canadian cousins. Sometime in the '80s, the tide among finicky drinkers "The trend is to be a little more experimental," says Ray Nisi, owner of Double Helix Wine & Whiskey Lounge, which stocks more than 100 whis- kies. "As with wine, there are so many more choices now, so people are looking around, looking up. The great thing with a fine whiskey is that it's not a flash-in-the-pan product. It's been aging for 16 to 30 years." "The great thing with a fine whiskey is that it's not a flash-in- the-pan product. It's been aging for 16 to 30 years."—ray nisi Glancing around the bar for superior blended whiskies, it seems many of the classic brand names are still the go-to bottles: Dewar's—which last year repackaged and revamped its entire portfolio—has been stepping up the presence of Dewar's 18 Year Old ($80) and Signature ($200) labels, pairing 18 Year this fall with a handcrafted whisky tote from Freemans Sporting Club. Last year Chivas issued a continued on page 72 Great blended whiskies require just the right combination of grains. 70 VEGASMAGAZINE.COM PHOTOGRAPHY BY WILLIAM BRINSON. FOOD STYLING BY SUZANNE LENZER