There was a time when the world of whiskey, or whisky, as the Scots and Canadians spell it, was simple and straightforward.There was American corn whiskey, or bourbon, which was relatively sweet, sometimes rough and always rich brown in color. There was the lighter and sweeter Canadian whisky. There was perfumed, delicate and faintly oily Irish whiskey. There was smoky, blended Scotch.Then came the single malts, which were all but unheard of in my father’s day but began to proliferate as I ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com