UPS gripe

[jcdammeyer]

See, you’re doing it: Bourbon is whiskEy. Also, in addition to being produced in certain counties in Kentucky, there are minimum percentages of the grains (primarily corn) that are used in the mash.

Scotch Whisky also typically toasts the malted barley (using peat as fuel which impacts the flavor, particularly in whisky from Islay). Suntory Whisky (Japan) is very close to Scotch, but they can’t call it Scotch either.

I prefer Irish WhiskEy over Scotch (Irish uses malted and unmalted barley & is triple distilled vs. 100% malted and double distilled for Scotch). Hard to find, but I also like distilled spirits from Wales.

This was our bottle of Gin distilled after we added our stuff.

 

[LenVW]

Just a question for you alcohol ‘experts’.

I bought a bottle of ‘Scottish Single Malt’ when we first went to Scotland in 1993.
I have never opened the bottle.

Do you think it is stilll GOOD ?

 

[David]

Just a question for you alcohol ‘experts’.

I bought a bottle of ‘Scottish Single Malt’ when we first went to Scotland in 1993.
I have never opened the bottle.

Do you think it is stilll GOOD ?

100%

 

[Chicken lights]

Whisky is made from various grains. The malted barley in Scotland. It's made that way here in a local Vancouver Island distillery but can't be called Scotch. In Alberta Rye whisky is kind of self explanatory. True Bourbon whisky uses corn but again how and in what it's aged determines how it tastes. Same with all the other whiskies.

Our Products

We distill four lines of whisky including the Laird of Fintry Single Malt Whisky, B.C. Rye, BRBN Bourbon-Style Corn Whisky, and our beer-inspired whisky. 100% Canadian.

okanaganspirits.com

Ahh, so "whiskey" is the umbrellla name, the other names refer to the recipe? That makes sense. I knew that about scotch, how you can't call it scotch unless it's made over there. Sort of like you can't call USA cheese, cheese, it has to be labelled a cheese product or a cheese alternative

 

[gerritv]

My fav, been buying each year's release for 5 years now:

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[ChazzC]

Sort of like you can't call USA cheese, cheese, it has to be labelled a cheese product or a cheese alternative

“American” cheese (or processed cheese) is cheese food.

There are many very good cheeses made in the U.S., including domestic versions of French & Italian cheeses: the main differences are the specific cheese starters and aging processes - small-batch/craft cheeses are closer to European, but we don’t have the caves with walls covered with the same bacteria.

 

[Chicken lights]

“American” cheese (or processed cheese) is cheese food.

There are many very good cheeses made in the U.S., including domestic versions of French & Italian cheeses: the main differences are the specific cheese starters and aging processes - small-batch/craft cheeses are closer to European, but we don’t have the caves with walls covered with the same bacteria.

I have not found cheese comparable to Canadian cheese, yet, in the USA. More specifically cheddars or aged cheddars

I'll keep looking

Now you have me curious about europe cheese