The White Whiskey is nearly back after much delay. In the spirit of celebration, I thought to share a bit of knowledge, so you can impress your friends and learn how to talk about whiskey… and not sound like a moron.
One of my favorite customer experiences to date at the distillery was a man who attempted to engage me in argument the entire hour of a tour I was giving. He was so insistent that bourbon cannot be made outside of Kentucky or Tennessee that he made sure to interrupt me regularly with loud passionate oral discharges during the tour. Thanks for the man-splain.
It is bewildering to me how anyone can hold on to “facts” so tightly, even when presented logical, legal, and experiential evidence to the contrary. However, I recognize, that luckily this breed of asshat is a rare one, and the rest of us tend to respond appropriately to quality information. Given this, I felt compelled to write a bit on what exactly is a whisk(e)y.
To E or not to E? Who cares. This is not important.
How is this different from Bourbon? “Whisky produced in the U.S. at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent corn and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers.”
In the spirit of whiskey, I’ll leave you with some wisdom from Johnny Carson. “Happiness is having a rare steak, a bottle of whisky, and a dog to eat the rare steak.”
This blog is our journey. Distilled.