Possible visit to WFAC

[tertius]

Not really. Tersh is right: WHISKEY is aged in barrels, white dog is unaged and is therefore not WHISKEY.

It has a lot in common with whiskey. It's like a proto-whiskey. But it's really moonshine, corn-liquor, corn-squeezins, "new make", or "white dog", etc. Whisk(e)y needs wood to really be whisk(e)y.

I own about 50 whiskeys of various types and from various places. I have had a lot of whiskey. But I cannot figure out how the Canadians are such clueless people about how to make the shit. I have tasted quite literally NO Canadian whisky that was worth a second taste.

Seconded. All of it seems to be intended for mixing, and not much else.

[Mark Rippetoe]

It has a lot in common with whiskey. It's like a proto-whiskey. But it's really moonshine, corn-liquor, corn-squeezins, "new make", or "white dog", etc.

But if the white dog came from a mash bill of 40% wheat, it wouldn't be corn whiskey.

[51M0n]

Mark, what is your opinion towards international whiskey? Ireland, Japan, Scotland, and whatever else.

Ever tried anything from Australia? Apparently the Lark Distellery down in Tassie has a good rep (I've been meaning to visit it next time i'm down there to do a tasting).

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[Mark Rippetoe]

The very second I'm in a place where it is distributed, it will be tried.

[t0rment]

I own about 50 whiskeys of various types and from various places. I have had a lot of whiskey. But I cannot figure out how the Canadians are such clueless people about how to make the shit. I have tasted quite literally NO Canadian whisky that was worth a second taste.

I know you've had Forty Creek, which you didn't like. I think it's pretty good, especially for the price. Ever had Alberta Premium? Their standard offering is somewhat of unique in that it's one of the few 100% rye whiskys. I hear the 25 year old is quite nice, and I have a bottle of the 30 which is pretty damn good. There's also Glen Breton, a single malt Canadian whisky which I hear is very good, and got into a bit of trouble with the Scotch Whisky Association. Haven't tried it myself, though. Otherwise, it's pretty much a wasteland of poor domestic booze from what I can tell.

[Bleve]

I can send you some, Rip, but with caution, I don't think we make good whiskeys here.

[tertius]

But if the white dog came from a mash bill of 40% wheat, it wouldn't be corn whiskey.

Well, yes. A liquor with a mash bill that isn't almost all corn isn't corn whiskey, though I'm not sure that's a legally regulated designation like bourbon or "straight" whiskey. But I wasn't listing all those things and saying they were identical. Just that all of the clear liquors being sold now that would normally (though not always) go into barrels have a lot of different designations, depending on who is making them, what's in them, etc.

Ever tried anything from Australia? Apparently the Lark Distellery down in Tassie has a good rep (I've been meaning to visit it next time i'm down there to do a tasting).[

The very second I'm in a place where it is distributed, it will be tried.

I can send you some, Rip, but with caution, I don't think we make good whiskeys here.

There's an article on the Tasmanian whisky business in the most recent Whiskey Advocate magazine, I think. Might be previous issue. At least one of them does everything on site. Grows their own barley, the whole shebang. I gather the quality was all over the place at first, but that they're getting to be pretty consistently good.

Personally I really want to try some of the Kavalan whiskies from Taiwan. Many of them have been getting very high marks from reviewers. I look forward to having a better selection of liquor available in Seattle.