I’ve encountered folks refusing to drink a whiskey for not divulging where it was distilled.
Are folks really that petty?
Let’s dial back a bit however & answer a few basic questions.
What got you into whiskey?
For me it was primarily taste & flavour.
The joy of exploring different whiskey using a variety of grains, distilling techniques, maturation & blending practices to produce a never ending cornucopia of brands for my palate to enjoy.
Is where the whiskey distilled important?
Starting out on my journey it wasn’t.
Initially I’d be unaware of the myriad of distilleries around the world – even if they were printed on the label – but as time progressed I’d begin to favour certain flavours & styles over others & take notice of where it came from.
Does knowing where the whiskey is distilled make a difference?
My buying & drinking experiences began to be predicated on my previous encounters. A bias or prejudice towards certain styles or distilleries formed which I’ve subsequently worked to overcome. Blind tasting & doing an WSET course worked wonders in this regard & challenged any bias – conscious or not – & helped develop an open mind about the whiskey in my glass.
Do you need to know where the whiskey is distilled?
Legally there is no jurisdiction that stipulates distillery of origin must be named. Usually they are – as it enhances brand recognition – but it’s not necessary. Knowing can automatically engender bias – so I often immerse myself in the taste & flavours of the whiskey in front of me before finding out the details.
What if there’s no information as to distillery of origin?
Enjoy the whiskey.
Blended whiskey by default do not name the distilleries the individual components came from as they are often made up of numerous malts, grains & single pot stills from a variety of changing sources to bring about a uniform flavour in the one brand.
Single Malt & Single Pot Still releases from blenders & bottlers may also be subject to legally binding ‘non disclosure agreements’ from the distilleries involved & whilst they come from a single source – this does not preclude that source changing. Distilleries are capable of replicating the style of another’s to provide consistency of flavour.
What do you want in a whiskey?
An enjoyable drinking experience that excites my palate.
While learning about where it was distilled, who made it & all the other information may enhance that experience – it’s not a prerequisite. If on the other hand knowing those details is more important to you – we’re not on the same page. Giving up the taste & flavour experience to a prescribed set of data that must be met before drinking is rather sad.
The frisson of excitement & growing sense of exploration & adventure in anticipation of tasting a new & unknown whiskey is a joy.
Continuing my exploration of recent Irish Whiskey offerings that may have slipped into history are these 2 blends.
Uisce Beatha Real Irish Whiskey, 40%
Released by ROKDrinks – a large multinational company with a varied range of branded products.
Pale in colour – which I always find reassuring. Quite light & gentle nose. Surprisingly rich depth on the palate of sweet vanilla. Lovely warmth to this one with a pleasant prickly frisson on the finish.
Celtic FC Irish Whiskey, 40%
Celtic Football Club have released a number of whiskeys over the years for their fans to enjoy.
Pale golden brown. A very gentle nose that grudgingly gives up soft aromas of sweet vanilla. Mild palate that sits easily in the mouth slowly warming to a fruity sweet finish.
Both of these blends offer easy accessible drinking. There’s no jagged edges or bold off-putting flavours to deter. For my tastes Uisce Beatha does it with more flair & would score the goals in this round.
I suppose it was wishful thinking expecting some existential answers to questions like ‘Why has whisky captured the human spirit?‘ or ‘ Candrinking whisky sooth a troubled soul?‘.
The Philosophy Of Whisky is however an easy – if brief – entertaining introduction into the growing global reach of distilling, maturing & enjoyment of the brown spirit.
Chapters covering the big 5 producers – Scotland, Ireland, USA, Canada & Japan – along with mentions on Sweden, Taiwan, India, Australia & Mexico to name a few – give a welcome & refreshing world view on this tasty beverage.
The author still appears to elevate Scotch above the others – even when world whisky is winning tasting awards – & fudges facts over the earliest written records for aqua vitae – the forerunner of whisky.
Yet for all that – anyone still restricting their whisky drinking to Scotch is missing out on a world of exciting tastes, flavours & growth.
Excuse me while I pour some Titanic Irish Whiskey!