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31 posts tagged with whiskey.
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Distillers vs. Bottlers

Your ‘Craft’ Rye Whiskey Is Probably From a Factory Distillery in Indiana. The Daily Beast covers the phenomenon of a large list of whiskey brands serving only as bottlers, purchasing their spirits from a "hulking factory in Indiana". Thirdhand hattip to blogger SKU for leading the charge on this. [more inside]
posted by staccato signals of constant information on Jul 28, 2014 - 167 comments

Poor Man's Pappy

Pappy Van Winkle, the white whale of bourbons, uses the same mash bill, spirit, and barrels as a cheaper, considerably easier-to-find bourbon (previously). When you mix that with yet another, even cheaper (but higher proof) bourbon, you get a whiskey that tastes pretty damn close to the highly-coveted PVW 15.
posted by AceRock on Dec 14, 2013 - 29 comments

Still, highly illegal

Every wondered where your favorite brown liquid came from? Find its starting position on the Bourbon Family Tree. [more inside]
posted by Potomac Avenue on Nov 14, 2013 - 67 comments

There is some conundrum in there which no amount of science can answer

But as whisky scientists point out, it’s not really like that. Water has no influence on malt whisky flavour; barley can come from anywhere, provided that it delivers satisfactory spirit yield; and, in many cases, the newly made spirit is taken by tanker from its beautiful, peaceful, lonely distillery surroundings within a couple of weeks of distillation. It’s then aged in uglier, less peaceful but more logistically sensible locations in central Scotland.
Flavour in malt whisky is attributable to the malt specification, to brewing and distilling practices and to wood-ageing regimes [more inside]
posted by the man of twists and turns on Mar 30, 2013 - 41 comments

Whips, whiskey, women, work, weapons, cars and cadence. But no hockey.

Jump steady, Black Betty! Bam-A-Lam!
Yeah, Black Betty! Bam-A-Lam!
Looky yonder Black Betty! Bam-A-Lam!
Whoa Black Betty! Bam-A-Lam!
Yeah, Black Betty! Bam-A-Lam!
She's so rock steady! Bam-A-Lam!
She's always ready! Bam-A-Lam!
Whoa, Black Betty! Bam-A-Lam! [more inside]
posted by Pirate-Bartender-Zombie-Monkey on Jan 16, 2013 - 52 comments

Maker's Mark bourbon whisky

If you're ever in Loretto, Kentucky, you're welcome to pay a visit to the Maker's Mark bourbon distillery, a National Historic Landmark. Until then, why not pour yourself a taste and watch this video? [more inside]
posted by Egg Shen on Oct 13, 2012 - 19 comments

"Works like a depth charge. Pow."

Brian Cox's Guide to Scotch Pronounciation
posted by the man of twists and turns on Oct 4, 2012 - 76 comments

Sippin' History

Quest for the Perfect Bourbon: Voices of Buffalo Trace Distillery is a documentary from the Buffalo Trace Oral History Project, part of the Louie B. Nunn Center for Oral History at the University of Kentucky Libraries.
posted by Horace Rumpole on Mar 2, 2012 - 37 comments

I'm on my way to the Reprobate Empire, via Whiskey Island and the Temptation Straits

Mapping out whiskey. Start here, swimming in Drunkards Channel: Map On Temperance, 1846. [more inside]
posted by not_the_water on Jan 21, 2012 - 17 comments

"Uh, I'll have a whiskey for main course, and I'll follow that with a whiskey for pudding."

"Using the power of light, we have adapted our technology to address a problem related to an industry which is a crucial part of Scottish culture and economy." St Andrews University researchers have claimed they can work out a whisky's brand, age and cask by using a ray of light the size of a human hair.
posted by Fizz on Nov 8, 2011 - 21 comments

A Whiskey Crisis Looms on the Horizon

More apocalyptic doom and gloom, but today's flavor is whiskey.
Aging bourbon is expensive—and distilleries are cutting corners to speed up the process. Will the entire industry decline?
posted by Stagger Lee on Aug 11, 2011 - 73 comments

The fungus' share.

Mycologist James Scott got a contract to investigate a fungus at a distillery. What he found changed mycological history.
posted by pjern on Jun 1, 2011 - 37 comments

Bourbon: Is there anything it can't do?

The Bourbon-Powered Car of the Future... TODAY!
posted by .kobayashi. on Apr 25, 2011 - 26 comments

"A Gift From the Heavens for Whisky Lovers"

During his unsuccessful 1908 attempt to reach the South Pole, universal badass Ernest Shackleton left five crates of Scotch whisky and two crates of brandy buried in the ice under the floorboards of his hut at Cape Royds. The crates were dug up in February, and conservators are working on ten of the 114-year-old whisky bottles, some marked with ‘British Antarctic Expedition 1907 Ship Endurance,’ with an eye on replicating the long-lost blend. [more inside]
posted by gottabefunky on Nov 18, 2010 - 37 comments

Profoundingly Piss-gusting

Designer James Gilpin has "started a project which turns the sugar-rich urine of elderly diabetics into a high-end single malt whisky."
posted by spiderskull on Sep 12, 2010 - 74 comments

whiskey biofuel

Scottish researchers have developed what they call a “super” biofuel using by-products of whiskey production. Given the enormity of Scotland’s £4 billion ($6 billion) whiskey industry, scientists say there is the potential for whiskey biofuel to emerge as a significant source of fuel for cars and even airplanes.
posted by stbalbach on Aug 18, 2010 - 40 comments

Bourbon does for me what the piece of cake did for Proust.

The joy of Bourbon drinking is not the pharmacological effect of C(2)H(5)OH on the cortex but rather the instant of the whiskey being knocked back and the little explosion of Kentucky U.S.A. sunshine in the cavity of the nasopharynx and the hot bosky bite of Tennessee summertime--aesthetic considerations to which the effect of the alcohol is, if not dispensable, at least secondary.
Bourbon, an essay by Walker Percy. A warning: "Not only should connoisseurs of Bourbon not read this article, neither should persons preoccupied with the perils of alcoholism, cirrhosis, esophageal hemorrhage, cancer of the palate, and so forth..." [more inside]
posted by a.steele on May 19, 2010 - 77 comments

December 5, 1933: The Good Old Days are Back Again

He was elected at the nadir of the worst depression in history; 25% of the workforce was unemployed, two million were homeless. Yet in the face of this, he made us an optimistic and far-reaching New Deal, creating among other programs a federal minimum wage, social security, and the FDIC. He pulled us out of dire financial straits and, when our country was called upon to fight in World War II, he brought us to the cusp of victory. In his unprecedented thirteen years in office, he cemented his undisputed legacy as one of the greatest presidents in American history. But before he could achieve any of this, Franklin Delano Roosevelt had a promise to keep — a promise to the "wet vote," whose indispensable support he had called upon in 1932 during his first presidential campaign when he promised to repeal the 18th Amendment and end Prohibition. And thus, as legend has it, immediately after his first fireside chat from the White House in March 1933, Roosevelt turned to his two top aides and said, "I think it's time for a beer." And yes, indeed, it was. [more inside]
posted by churl on Dec 5, 2009 - 32 comments

A wee dram

Malt Madness. Malt Maniacs. Whisky Fun.
posted by Joe Beese on Apr 9, 2009 - 22 comments

Cigarettes, Whiskey and Wild, Wild Women

A preachment dear friends, you're about to receive, on John Barleycorn, nicotine, and the temptations of Eve, from the Good Reverend Peter Sellers and his Muppet friends.
posted by homunculus on Jun 9, 2007 - 45 comments

Delicious Pregnant Crickets!

The whiskey containing the scorpion is left for several months, which then imparts a unique flavour into the whiskey; it is quite an acquired taste. Tasty pregnant small crickets in salt water brine. Real Cobra Snake whiskey is infused with a real farm raised Cobra snake, ginseng roots and seed pods. All these and more, sold here.
posted by jonson on Oct 10, 2006 - 52 comments

This post is for MiguelCardoso

What poetry should I read while drinking what whiskey?
posted by kenko on Oct 9, 2005 - 42 comments

Historic Spirits

The real Spirit of 1776. Spurred by a Christmas gift of 18th century-style rye whiskey, I found this fascinating exposition on the history of beer and the history of San Francisco. I've signed up for a tour!
posted by Daddio on Dec 27, 2004 - 15 comments

It's A Small World

Nice Whisk(e)y: Shame About The Size! Behold a wonderful, almost infinitely explorable repository of miniature bottles of whisk(e)y; a Japanese one-guy Smithsonian that's quite probably the only resort for those looking for labels of ancient and/or abandoned delights. American straight whiskey fanatics (like me) will be specially surprised. Worth exploring, though exploration isn't easy: it's full of unexpected riches, but never easily had. [Previously offered in the course of a classic languagehat post.]
posted by MiguelCardoso on Mar 10, 2004 - 9 comments

It canna be!

Scotland shamed: Japan wins whisky challenge. The Japanese Canadian Cultural Centre hosted a tasting in Toronto, and a 20-year-old Nikka Yoichi, distilled in Hokkaido, beat out a 16-year-old Lagavulin (my own favorite) and 12-year-old whiskies from Cragganmore and Balvenie (also excellent). This is reminiscent of the 1976 tasting in which California wines beat out French ones and put California on the map; can America someday produce a world-class scotch-type whisky (the preferred spelling in Scotland), or shall we simply continue to take pride in our bourbon and rye?
posted by languagehat on Nov 25, 2003 - 37 comments

Amaizing waistlines

You are fat because there is too much corn. [NYT, forfeit of first-born son required] I love good old-fashioned materialism, and Michael Pollan (author of The Botany of Desire) scores one for the team with this article on the economics of corn production. Are we fat because New Deal agricultural policy was overturned in the 70s by Rusty Butz? Now there's a trailing question we can all enjoy.
posted by condour75 on Oct 11, 2003 - 31 comments

Whisky of Mass Destruction

Weapons of Mass Drunkenness. The ever vigilante U.S. Defense Threat Reduction Agency has been monitoring the web cams at the Bruichladdich Scotch Whisky Distillery on Islay island, Scotland, to make sure the facilities are not being used to make chemical weapons. I, for one, am glad to know that my government takes the safety of whiskey distilleries seriously. [First link via Boing Boing.]
posted by homunculus on Sep 27, 2003 - 12 comments

George Washington's whiskey distillery

George Washington made his own whiskey, and at its peak his distillery produced 11,000 gallons a year. America's first president was also a successful entrepreneur. Now some scholars want to reconstruct the distillery and start making whiskey again. The reconstruction might be done by 2006. If they chose to sample their handiwork, I hope they remember the 98th and 99th rules of decent behavior.
posted by homunculus on Jun 23, 2003 - 7 comments

phonetic ABCs for many languages

Alpha, Bravo, Charlie, Delta, Echo, Foxtrot, Golf, Hotel, India, Juliet, Kilo, Lima, Mike, November, Oscar, Papa, Quebec, Romeo, Sierra, Tango, Uniform, Victor, Whiskey, Xray, Yankee and Zulu. Now I know my NATO phonetic ABCs, next time won't you sing with me?
posted by iconomy on Feb 14, 2003 - 30 comments

The Inexplicable Mystery Of American Rye Whiskey:

The Inexplicable Mystery Of American Rye Whiskey: Almost nobody drinks it! It's arguably the best American spirit there is. It's great straight and indispensable in such classic American cocktails such as the Manhattan, the Whiskey Sour, the Old-Fashioned and the Sazerac[Chuq's MeFi recipe is my favourite.] Thanks to the dedication of a few master distillers, it's currently being revived. And yet...[More inside]
posted by MiguelCardoso on Jul 3, 2002 - 43 comments

I'm not quite sure which is more notable:

I'm not quite sure which is more notable: all that whiskey going up in flames, or the whiskey which is going into the community water system.
posted by Steven Den Beste on May 10, 2000 - 1 comment

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