After the last two post (Malt vs. Blend and Whisky vs Cognac) I think it would be good to tie up some loose ends and discuss some of the good comments that were posted. The one thing that these two simple research papers show is that tasting spirits, at least whisky and brandy, is more difficult than we generally think.
This is the first article, in a series, that will be intermingled with the other posts over the next few months. Basically, I’ve been looking at some scientific research on alcohol, beer, wine and bitterness published over the past few decades. Basically, these are studies that are conducted in a scientific fashion and have been published in peer review journals.
This is the second part of a write up on a persons ability to distinguish one spirit from another. Part one was Malt vs Blended whisky and this part is brandy vs whiskey. In the first research paper it was concluded that an inexperienced whisky drinker could not distinguish between a single malt or blended scotch. Also, experienced whisky drinkers
If you want to blame one particular drink for the rapid growth of vodka, in North America, look no further than the Moscow Mule. It’s true that the Vodka Martini became the most popular vodka drink initially and spurred the premium vodka category, but it was the Moscow Mule that began the introduction of North Americans to vodka. Whether vodka
For the past few days I’ve been working on a vodka study that I’m looking to publish in the next month or so. This vodka study is similar to the study involving malt and blended scotch identification, with a few modifications and additional analysis. First, the tasting involved 13 people, tasting six different vodkas, three times. There were a number
The idea of the purest, cleanest vodka is one of the biggest marketing ploy’s going. Every company is advertising triple distilled, quadruple distilled, and so on, to give you the impression that the vodka is the best distillate possible. Some companies even make the gimmick go to six or seven times distilled! So what makes one vodka special and another
Here’s a drink that is very popular, but doesn’t get much recognition. Of course there are a number of versions of this cocktail, some being nothing more than 151 proof rum and tropical fruit crystals, which will probably kill you. Aside from that “killer” version, the one I’m talking about is sometimes referred to as a Canadian Killer Koolaid, and
When a girl doesn’t know what to order at a bar she will generally default to a handful of drink choices, one of them being the Sex on the Beach. Lately I’ve been feeling the same way about writing, so I’m defaulting to a default cocktail. This is a simple, but effective, cocktail that seems to please the sugar junky
In the northern hemisphere the hot day’s of summer are quickly approaching. With global warming giving the planet a fever, we need to stop creating greenhouse gases, but until that happens, a nice refreshing summer cocktail might help. One such cocktail is the Pimm’s Cup; a classic cocktail invented in England in 1840 by James Pimm as a health tonic.
At one point in time Claret Punch was an immensely popular concoction. It was the punch of choice for parties and the drink most enjoyed by the British in the 1800’s. Today, if you sauntered into a North American bar and asked for a claret cup, you’d be hard pressed to find a bartender that could make it, let alone