Skip to main content

The creativity of the bourbon industry might be even a bigger threat for Canadian whisky than for themselves

So made the statement, that the ongoing creativity of the Bourbon industry could very much hurt themselves - especially their reputation for quality products.
I still think this is true to the mark - however today it stroke me - what they could have done better and who is really threatened.

As you can already see in the headliner, Canadian whisky might be even more threatened. Why?
Well - because they are not as creative - but they also don't have such a highly respected product if compared to US straight whiskey.

Canadian whisky was always the cheaper and lower quality option. Yes - there are Canadian whiskies, which are ok. But truly great are non.
All starts in how, Canadian whisky is produced - bear with me...
Canadian whisky contains also different grains - corn [as main grain], barley and rye. Different than in straight whiskey, Canadians are fermenting, distilling and aging their different grains separately [at least this is what liquor.com can add to the subject]. And the whisky is then the product of different barrels blended together.

But truth has to be told - one big part is always NGS [Neutral Grain Spirit] or light whiskies.
This brings the Canadian much closer to his American cousin - the blended American whiskey.

And here is, where the whole story comes together. Instead of using the names of their straight whiskey brands - the US whiskey industry could have used the names of Blended US whiskey to do some infused and flavored whiskey - so the customer could still choose still between strict quality controlled straight and flavored blended.

Anyway - as flavored whiskey [infusions, liqueurs etc] are always in a lower price level, as the original straight whiskey, they will have a massive impact in the other players in the same category - blended US whiskey and Canadian whisky.

So flavored whiskey is endangering different product categories - due to different reasons: they threaten the "bourbon and straight whiskey category" due to confusion of the customer, who cannot possibly understand anymore, if there are strict laws or not when it comes to Bourbon, Rye or Tennessee.
On the other site they threaten Canadian whiskies and their US counterparts, just as they get strong into a market with a fresh approach.

Looks like everyone will loose...



Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…

Top 10 Mojito sins

I am often really annoyed when I see people, making cocktails (blogging about cocktails, etc.).

Look, I love cocktail culture - I believe, that it is worth to be preserved. And I believe, that there has to be respect - because otherwise there won’t be anything to be preserved.

The Mojito is one drink, which gets molested all the time. And people don’t get it: there are drinks, which were consumed in a civilized environment (bars) - by more or less civilized people (at least they are civilized in the setting). And there are peasant drinks. A peasant drink can be great - I don’t judge, which drink is better - but latter is far more adaptable to changes.
Comparing the Mojito versus the Caipirinha is pretty obvious: the Mojito is a bar drink. Very soon after its creation, it has been consumed in Cuba’s most recognized bars - probably by the most famous people at its time.
Against that, the Caipirinha has been a drink of farmers and workers in Brazil.

The difference is a pretty big deal - …