An Homage to Whiskey

An Homage to Whiskey

By Jerry Collins

Much has been said and shared here about Whiskey. Brands rise and fall. Old standbys fall out of favor and an old remembered rotgut rises to the top. It’s kind of like old sailors. As we age and fall apart at the seams, our palette and interest in potables seem to sharpen. One may remember Ocean as no better than fortified seawater and another remembers Evan William’s as a poor sub for Jack Daniels.

Scotch was not a young man’s drink of choice, although I did have a taste for it and imbibed a bit in ports across the world. Brandy’s and Cognacs…. whiskey and scotch’s bastard french cousins…. don’t get better with age and, thus, do not imbue our palette with the same mystery as we taste a 10, 12, 16 or 25-year-old golden dram of Scots liquid heaven.

Then there are the bastardizations of the like, Drambuie and other herb-infused madnesses. Did I mention Rye? I should have! Rye and some Bourbons mix well with sodas… never juice! Maybe water… juice is for bar girls. Anyway, where was I going with this?

Whiskeys and Scotches and bourbons and Ryes, in old dusty bottles and chipped discolored oaken barrels are not much different than old wrinkled bent graying Sailors that share them with each other over a lie or two.

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