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  1. #11
    Bourbonian of the Year 2002 and Guru
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    Sep 1999
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    Chicago
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    12,607

    Re: New York Times Buckles to Pressure from Scotch Snobs.

    No one should think I'm advocating one worldwide spelling. I'm comfortable with both being used, I just get tired of -- yes, scotch snobs -- who won't accept that it is one word, with one meaning, but alternate spellings. People continually make so much of getting it right. Everything written about whiskey has to address it, so people can make sure they use the right spelling in reference to the right whiskey, and they twist themselves up with formulations like "whiskey and whisky" or "whisky and bourbon" or "whisk(e)y," when it is so unnecessary. Whiskey (or whisky) is made in Scotland and Ireland and Kentucky and Tennessee and Ontario and Alberta and Kyoto and so on.
    Last edited by cowdery; 02-13-2009 at 20:31.

  2. #12
    Connoisseur
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    Oct 2007
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    Flamborough, Ontario
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    766

    Re: New York Times Buckles to Pressure from Scotch Snobs.

    Very good point. I never really thought of it that way. When I'm refering to Irish or bourbon I spell it with an E. I've always thought it incorrect to say "Scotch whiskey" or "Irish whisky", but as you pointed out it is regional spelling, so technically you should use the spelling that applies to your region.

  3. #13
    Bourbonian of the Year 2002 and Guru
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    Chicago
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    Re: New York Times Buckles to Pressure from Scotch Snobs.

    My friend, Davin de Kergommeaux, made a great point: "An American automotive magazine wouldn’t dream of calling those round, black, rubber things on a car’s wheels 'tyres' just because they were made in a Commonwealth country, 'tires' if they were made in America, or 'pneus' if they were made in France. No, in America they’d be tires no matter where they came from. Similarly you’d read about tyres in Britain and pneus in France whether the manufacturer was Goodyear, Dunlop, or Michelin."

  4. #14
    Trippah and Admin
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    Feb 2008
    Location
    Northeast Ahia
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    4,752

    Re: New York Times Buckles to Pressure from Scotch Snobs.

    That's true as long as the tire snobs don't catch on.
    My name is Joel Goodson. I deal in human fulfillment.
    I grossed over eight thousand dollars in one night. Time of your life, huh kid?

  5. #15
    Advanced Taster
    Join Date
    Jan 2007
    Posts
    171

    Re: New York Times Buckles to Pressure from Scotch Snobs.

    Guys, I can understand why you would want to think of them (me??) as scotch snobs. And maybe some of them are, but I don't think of myself as one (or a snob about any category of whiskey for that matter).

    I thought about this for a while today. To me it's more about being respectful to an industry that I care very much about. I think that the scotch industry expects us to spell it "whisky" and that the bourbon/Tennessee/Irish whiskey industry expects us to spell it with an "e". (Yes, there are exceptions to the rule--no need to go there.) There is a lot of history and tradition here. I oblige by doing so out of respect more than anything else.

    Whisky is whiskey, no matter how you spell it. I am fine with that. But it's not that simple. Not for me, anyway. I know a lot of people in the industry who would be hurt if I (and my magazine) suddenly started spelling all whiskey with a "e" just because I live in America. To me, that's being just as much a snob.

  6. #16
    Guru
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    Dec 2004
    Location
    Northern Kentucky
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    3,424

    Re: New York Times Buckles to Pressure from Scotch Snobs.

    Very well said, John.
    John B

    "Drinking when we are not thirsty and making love at all seasons… that is all there is to distinguish us from other animals."

  7. #17
    Enthusiast
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    Jun 2008
    Location
    Cape Cod MA
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    266

    Re: New York Times Buckles to Pressure from Scotch Snobs.

    Quote Originally Posted by JohnHansell View Post
    Guys, I can understand why you would want to think of them (me??) as scotch snobs. And maybe some of them are, but I don't think of myself as one (or a snob about any category of whiskey for that matter).

    I thought about this for a while today. To me it's more about being respectful to an industry that I care very much about. I think that the scotch industry expects us to spell it "whisky" and that the bourbon/Tennessee/Irish whiskey industry expects us to spell it with an "e". (Yes, there are exceptions to the rule--no need to go there.) There is a lot of history and tradition here. I oblige by doing so out of respect more than anything else.

    Whisky is whiskey, no matter how you spell it. I am fine with that. But it's not that simple. Not for me, anyway. I know a lot of people in the industry who would be hurt if I (and my magazine) suddenly started spelling all whiskey with a "e" just because I live in America. To me, that's being just as much a snob.
    ---------

    Hey guys, I knew we could get Hansell to come out of the woodwork, a little controversy goes a long way!!! Good to hear from you John - I still look forward to the subscription coming to the door. Good blogging and good to have you aboard - don't be a stranger. I always wanted to speak with you about how you base your tasting notes... to come up with the berry scheme related to O.F. Repeal was right on par. And a tough delineation... you can really fine tune your tasting notes to great degree. I can only wish that I had met or spent time with Michael Jackson as you did throughout the years.

    Bill

  8. #18
    Advanced Taster
    Join Date
    Jan 2007
    Posts
    171

    Re: New York Times Buckles to Pressure from Scotch Snobs.

    Michael was my mentor. I learned from him, but I could never be him. I'm just grateful for what he has done for me (and so many others). BTW, I think that SB.com is a great forum. It's good to know you're here!

  9. #19
    Enthusiast
    Join Date
    Jun 2008
    Location
    Cape Cod MA
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    266

    Re: New York Times Buckles to Pressure from Scotch Snobs.

    Quote Originally Posted by JohnHansell View Post
    Michael was my mentor. I learned from him, but I could never be him. I'm just grateful for what he has done for me (and so many others). BTW, I think that SB.com is a great forum. It's good to know you're here!
    It's good to know that YOU are here. I was one of your first subscribers right from the onset... still am. Feel free to PM me anytime, especially related to tasting or product shots etc. It would be good to chat one of these days.

    Bill

  10. #20
    Advanced Taster
    Join Date
    Jan 2007
    Posts
    171

    Re: New York Times Buckles to Pressure from Scotch Snobs.

    Bill, I appreciate your loyalty. Thanks. I'll try to chime in here from time to time.

 

 

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