“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
– W. C. Fields
Whiskey
Personally, I love whiskey. Bourbon in particular. I love to sip it neat, I love it in a cocktail. I’l have it in a treat, I’ll taste pretty much anywhere. It’s the cat in the hat of spirits for me… I’m sure Dr. Seuss would approve.
If ever there was a spirit that could capture my imagination as much as my thirst, it’s Whisk(e)y. One of the most captivating details of this liquor is that depending on where in the world you’ve sourced it from, the flavor, and the story are completely different. An Irish Whisky will taste nothing like a Islay Scotch. A wheated Rye will taste nothing like a barrel aged Bourbon. All of these things are whiskies, but whisky can never be more than one of them at a time.
All have the same elements: grain, alcohol, and a container to ferment them in. The magic lies in the choosing of those elements, and where in the world the process happens.
If you are a whisky lover (or have one in your life), I highly recommend a Flaviar Whisky Club membership. It’s an amazing way to taste a variety of unique whiskies from around the world. And might I suggest tempting your tastebuds with some of the Japanese offerings… divine.
