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Flavored whisk(e)y? Flavorless whisk(e)y?

January 27, 2011

A few weeks ago I stumbled across the following in a magazine advert: “There’s straight whiskey and then there’s whiskey good enough to drink straight.” The first thing I noticed was that the “good enough to drink straight” had ice floating in it. So much for straight. Then I noticed the whiskey is caramel flavored. Huh? Even more odd (to my way of thinking) is a blueberry flavored whiskey. Double-“huh”?

Even further back in time I came across an advert (I believe in an airline magazine) extolling the virtues of “new make”, “white whisk(e)y”, etc. The virtue being that because the whisk(e)y had not been aged in a cask it could be flavored with whatever you chose and drunk as a cocktail.

At the Bruichladdich distillery during the Feis Ile 2009, I was convinced to try a quadruple distilled new make called X4. As I recall it had no great distinction, only that it was something different to try.

Hence, I have concluded that if you need your whisky to taste like a SugarDaddy, SugarBaby, Sticky Toffee Pudding, or small-blue-fruit, perhaps you need to improve your quality of drink. And if you want your whisky to taste like nothing so you can make it taste like something else, why not stick to drinking flavored water? Of course this assumes you are drinking for the taste, not to get pished.

Slainte !!!

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