What is all that black fungus in Kentucky? I’m a Pennsylvania resident and have never lived in Kentucky bourbon country, so I’ve never had to deal with the aggravation of […]
Why Are the Insides of Whiskey Barrels Charred?
Occum’s razor basically proposes that the simplest explanation is most likely the right one…That it’s best to avoid the more elaborate explanation when possible. While the principle doesn’t always hold […]
An Opinion on Metallica’s Blackened American Whiskey
So…Metallica has its own whiskey now. Ugh. Everyone has their own whiskey, it seems. Nothing new, of course. Celebrity sells. There have been celebrities moving distilled products since advertising’s […]
Whiskey and Technology
Has technology in whiskey production taken anything away from American whiskey? So much of the growth of whiskey production in this country has been wrapped up in innovation and technology. […]
What Are Congeners?
What the heck is a congener? The easy answer is that they are the flavor bits that yeast leaves behind after “digesting” sugar during fermentation. Yeasts are the wonderful little […]
Angel’s Share Effect
How does the angel’s share affect my whiskey? A lot of different things affect the flavors in whiskey, not least of which is the addition of water or loss of […]
The Science of Nosing
Why does my bourbon smell like vanilla? There’s no added flavorings or additives, right? Correct. Bourbon can not have anything added to it like colorings or flavor additives. The vanilla […]
Is Cask Strength the Best Way To Buy Whiskey?
Is cask strength whiskey the best whiskey? Seems like a question most people you’d ask would answer “Yes!” to right away. There’s quite a bit to consider here, however. The […]
Needs More Beautiful Copper…
Copper is beautiful. It seems to glow in the sunlight and somehow evokes warmth and well-being in us. Perhaps that’s why I always want to hug a still when I […]
What are Whiskey Legs?
The “legs” that form on the side of your whisk(e)y glass can be helpful in determining what you’re drinking in a blind tasting. I like to make note of them […]