Quote:
Originally Posted by Peregrino
Please don't needlessly disparage the "lesser" distillates, they too serve their purpose. Though beneath the dignity of a connoisseur, they are not valueless. Even the swill in the half gallon plastic bottles on the bottom shelf at the Class VI has value if it can be used to divert the cretins who would blithely adulterate the more refined offerings with base contaminates, i.e. cola.
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The American distillers guild is more than capable of creating the finest whiskey in the world, but for the stinking laws,, and profit margins..
I truly would love to see the US (not sure if it's ATF or Food & Drug or ICC) eliminate the stupid law(s) that regulate the whiskey industry.
One of the most abhorrent codes is that ALL whiskey distillers must use brand new oak barrels and they can only be used once.
Whereas the Scots and Irish will use a barrel multiple times. In fact, they purchase "used" American barrels.
They also use wine barrels from all over the EU for the distinct flavor they impart during the maturation period. Port, Burgandy, Brandy, both red and white USED wine casks.
ALSO, American distillers need to start aging their product to some acceptable length of time. It is the maturing process that makes truly great whisky.
By law, in Scotland, whisky must be matured for a minimum of three years. If a bottle of Scotch whisky shows an age statement, e.g. "12 Years Old" means that the
youngest whisky in the bottle is at least 12 years old.
In the US they wait until the molasses is thoroughly stirred, then bottle.,, well, maybe a one or two, but not long enough.
The aging problem is economic, when the whisky sits for a year, it makes no money. Let it sit 18 yrs?? AND let the alcohol evaporate thru the porous wood.
Approximately 29 million gallons evaporate out of Scotish barrels every single year. It's called the angels' share and one reason great whisky is expensive.
link: ainglean a ’roinn uisge-beatha