How good are American single malts?
American single malt whiskeys are quickly growing in number and prominence.But how good are they really.How does their quality compare to their counterparts from Scotland and Ireland?
22-25, M
Top | Newest First | Oldest First
Harmonium1923 · 51-55, M
I haven’t found a scotch or Irish style one that’s any good, but there are some sensational bourbons and rye. I’ve been enjoying some 10yo Whistle Pig rye lately.
Bumbles · 51-55, M
I tried one from Texas and didn’t care for it. Tasted like it didn’t know if it wanted to be bourbon or scotch.
Bumbles · 51-55, M
Huh? What brand? Is it bourbon?
The only US whiskey in a vaguely single malt style I've ever liked was Stranahan from Colorado, and I liked it for its own sake, I mean it certainly didn't resemble anything from Scotland or Ireland, peated or otherwise
Otherwise I think the US mainly excels at other styles like bourbon, rye, wheat (Blenheim), the occasional microdistillery experimental batches like sorghum whiskey, and various white (unaged) whiskeys like Low Gap, High West (oat), and Prichards ... I'd still like to try some unusual experiments from Corsair and Koval (as well as Breton whisky, but that's another tangent), but haven't had the opportunity yet
And whether it's a distillery in Japan or in the US, if you have to import any ingredients from Scotland, why are you even bothering being in business? We can already get Scottish whisky from Scotland, your duplication isn't of any value to the world.
And in general, duplicating existing beverages doesn't offer any value to the world, it mainly just exists to feed the ego or romantic fantasies of the person(s) engaging in the duplication, e.g., we always have a global wine glut and wine having to be turned into industrial alcohol, all the "New World" wineries growing or vinifying Eurasian grape cultivars are completely unneeded by the world (and in spite of daft importation of Vitis vinifera vines into regions like California, Oceania, Latin America, South Africa, Italy still remains the world's biggest wine exporter). It would actually be a great thing if producing vinifera-based wines in New World countries was completely outlawed. Let NorCal forests remain as forests, rather than be mowed down for another vineyard. Let NorCal salmon be able to swim upriver to spawn again, rather than having the rivers run dry in part to irrigate vineyards.
Otherwise I think the US mainly excels at other styles like bourbon, rye, wheat (Blenheim), the occasional microdistillery experimental batches like sorghum whiskey, and various white (unaged) whiskeys like Low Gap, High West (oat), and Prichards ... I'd still like to try some unusual experiments from Corsair and Koval (as well as Breton whisky, but that's another tangent), but haven't had the opportunity yet
And whether it's a distillery in Japan or in the US, if you have to import any ingredients from Scotland, why are you even bothering being in business? We can already get Scottish whisky from Scotland, your duplication isn't of any value to the world.
And in general, duplicating existing beverages doesn't offer any value to the world, it mainly just exists to feed the ego or romantic fantasies of the person(s) engaging in the duplication, e.g., we always have a global wine glut and wine having to be turned into industrial alcohol, all the "New World" wineries growing or vinifying Eurasian grape cultivars are completely unneeded by the world (and in spite of daft importation of Vitis vinifera vines into regions like California, Oceania, Latin America, South Africa, Italy still remains the world's biggest wine exporter). It would actually be a great thing if producing vinifera-based wines in New World countries was completely outlawed. Let NorCal forests remain as forests, rather than be mowed down for another vineyard. Let NorCal salmon be able to swim upriver to spawn again, rather than having the rivers run dry in part to irrigate vineyards.