Thanks (I think) to Michael New for pointing this out to me. Doubly bad considering the premise of the article. And, yes, it's fun-bad too.
Wow. Just... Wow.
Is it April 1st?
I will have to add "burnt ass" into my tasting notes vocabulary for future reference.Who would even print that???????
The sad part is, there will be people that take it to heart and use the "knowledge".
I wonder if this was written by someone in the know as a joke to see how many Wall St types they can get talking "Angels Tax" (a term I've never heard before). And isn't it barley rather than hops that is part of the mashbill?
Gary (aka 'Country')
"Too much of anything is bad, but too much of good whiskey is barely enough." - Mark Twain
"Because Whiskey Matters!" - David Perkins
I have only heard of micros using hops.
So much wrong it's hard to know where to start. The idea that Scotch whisky didn't exist before Union could be one.
bibamus, moriendum est
Why is it that people that don't know anything allways seem to want to talk about JD or Scotch? I don't understand how the whole cycle of the waste corn pulp goes from the dairy farm to the distillery then back to the farm. I didn't know an aroma could freeze either. It seems like the whole article was badly translated from another language
Interesting. Bourbon must be distilled in Bourbon, KY. Interesting....
Michter's Distillery, Inc. DSP-PA-17 Schaefferstown, PA.
Until Wednesday Feb. 14th, 1990, Michter's was "The whiskey that warmed the revolution."