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There was a time, in the decades after Prohibition, when Canadian whisky was all the rage in America, when a bottle of Crown Royal sat on the bar cart of any serious imbiber. But by the time the renaissance in whiskey making and drinking began in the early 2000s, the Canadian product had long ago been dismissed as bland and bottom-shelf.
It's a story that Davin de Kergommeaux, a whiskey writer in Ottawa, knows all too well. When he published his book "Canadian Whisky: The Portable Expert" in 2012, it was the first serious guide to the category in decades — not that anyone noticed. He would give seminars at whiskey festivals and be lucky if a few dozen people showed up.
"I was very much a voice in the wilderness," he said during a recent visit to New York.
That's starting to change. Canadian whiskys are winning awards and fans as drinkers curious about the next development in whiskey turn their eyes north. In October, Mr. de Kergommeaux published a fully revised and greatly expanded edition of his book, and he is once again on the festival circuit, getting a much different reception.
Source: https://www.nytimes.com/2018/01/11/dining/drinks/canadian-whiskey-crown-royal-comeback.html
(Score: 3, Insightful) by The Mighty Buzzard on Sunday January 14 2018, @11:25AM (4 children)
You realize proper distillation makes all whiskey pretty much tasteless until you add flavoring, yes? Alcohol and water molecules do not care if they came from corn, barley, or potatoes.
My rights don't end where your fear begins.
(Score: 1) by Sulla on Sunday January 14 2018, @04:49PM
Not whiskey's fault vodka isnt aged in glorious charred oak barrels.
Ceterum censeo Sinae esse delendam
(Score: 3, Informative) by lentilla on Sunday January 14 2018, @11:47PM
Not all whisky is "properly distilled".
Where fractionating columns are used, the distillate is almost flavourless - but many types of whisky rely on having significant components of the fermentation come through. To this day, many whisky manufacturers continue to use the simple and relatively imperfect "pot" stills and the resulting distillate retains flavours from the original fermentation, even before it begins its period of aging in casks.
(Score: 0) by Anonymous Coward on Monday January 15 2018, @06:49AM
Maybe that's true for whiskey or vodka but the process for whisky is different from what you mentioned:
https://www.whisky.com/information/knowledge/science/study-on-the-chill-filtration-of-scotch-single-malt-whiskies/peated-and-unpeated-whiskies.html [whisky.com]
See other: https://www.bruichladdich.com/article/how-does-peat-get-whisky [bruichladdich.com]
(Score: 0) by Anonymous Coward on Monday January 15 2018, @05:08PM
As the posters below the parent have stated, this is not true at all.
Otherwise, all distilled spirits would taste the same unless you added things after the distillation process.
For example, tequila, rum, whiskey, brandy would all taste the same. The ones without barrel aging would all taste like vodka, while the barrel aged ones would all taste like just barrel.
If you don't ACTUALLY KNOW something, don't suppose that your simplified theory is a substitute for actual knowledge on the subject.