NYCWhisky

There are many countries now producing whisk(e)y: South Africa, Australia, France and Iceland - each presenting beautiful examples of the kind. For this class, we'll stick to the 5 "traditional" benchmarks: Scotland, Ireland, Japan, Canada and the U.S.A. We each have our take on who should receive the top honors, but when it comes to explaining the reasons of our preferences, it's very often down to preconceived opinions...this is why this class will be conducted "half-blind"! You know what will be poured, but not the order in which the whiskies will be poured. What makes a whisk(e)y great anyway? To best answer, we must study the main aspects of its genesis: water, grain, yeast, copper, oak...and the men at work! One could argue that age, or scarcity, make a drink "the one.” The longer the whisk(e)y matures, the better it "can" become...or not! Up until recently, barely any American distiller would venture leaving it in the barrel for more than 12 years. And while the Scots thought this was right then that it became palatable, very few would keep it over 18 years in the cask. The Canadians would use most of their older spirits as blending components...You will be the judge in this battle of the Whisk(e)y kings! A very rare tasting.