Mystery of the Canadian Whisky Fungus

[dogg57]

The air outside a distillery warehouse smells like witch hazel and spices, with notes of candied fruit and vanilla—warm and tangy- mellow. It’s the aroma of fresh cookies cooling in the kitchen while a fancy cocktail party gets out of hand in the living room.

http://www.wired.com/magazine/2011/05/ff_angelsshare/

 

[MarkBNJ]

Very interesting article, although I was disappointed that there wasn't some high tech solution to the distiller's problem at the end .

 

[Teegate]

Very interesting article, although I was disappointed that there wasn't some high tech solution to the distiller's problem at the end .

It is a great article and I have to agree with Mark that it was anti climatic.

Guy

 

[RednekF350]

Maybe they should pressure wash the houses with the Canadian whiskey.
In my not so humble opinion, that's all it's really good for. Most Canadians are blended, which is an indication that they really don't make anything too stellar that can stand on its own.
Give me a good old US of A straight bourbon any day !

 

[Ben Ruset]

Scott,

Do you feel the same way about blended wine?

 

[RednekF350]

Scott,

Do you feel the same way about blended wine?

Hmmm, you have a point Ben. I usually do blend some of my wines after they are finished. Most of the time it's to balance the sweetness because some finish drier than others.

Blending whiskey, especially cheap whiskey, is usually an economic move by the distiller. If you see blended on the label and it says that it contains any amount of "grain neutral spirits", be afraid, be very afraid.