There’s something satisfying for me in knowing that some of the whiskeys that American distillers are producing for consumers today are similar to the whiskeys produced before prohibition. The lighter bodied post-Prohibition blends are out of fashion and the darker, fuller whiskeys have returned. People want more flavor, and, thankfully, the distilleries are responding.
It only took about a century, but finally, flavor is back:) If only we still had those older trees to make our barrels with…I’d like to be able to taste more of those anise flavors that old growth barrel staves (supposedlly) gave us. Perhaps a dram of Old Forester tonight…