In March of 2019, two shooters, Gentleman George, Big Bill and I were talking at a match in Oklahoma. Gentleman George was telling us about a liquor he had sampled, Black Velvet Salted Caramel, that he really liked.
I've never been a fan of Black Velvet whiskey, considered it rot-gut. I'm not a snob about whiskey, but Black Velvet was never in my wheelhouse. I'll also admit that I've never been a fan of the flavored whiskeys, considering them more of a liqueur than a whiskey. I have nothing against liqueurs and I enjoy the occasional Frangelico. The proliferation of flavored whiskeys had me convinced that it was a way for the distillers to use barrels that didn't match a specific flavor profile. Flavor it with apple, or blackberry, or caramel and roll it out the door.
I may have changed my mind this afternoon. Earlier today I bought a bottle of Crown Royal Salted Caramel, purely as an impulse purchase. Recalling the conversation in 2019, I decided to give flavored whiskey a try. At 35% ABV, it's not a whiskey. It's a liqueur, but I cracked it this afternoon, pouned it over ice in a highball glass, and damn, that's fine sipping.
I'm on my second one now, and it's very, very nice.
Interesting...
ReplyDeleteThanks for the tip!
ReplyDeleteLast several bottles I've purchased have been from Chattanooga Whiskey. I like supporting the independent distillers, and it's some pretty good hooch. I like the cask-strength offerings.
Your point about lower quality batches turning into these flavored booze things is probably right.
ReplyDeleteI quit drinking a long time ago but do remember the second was always better than the first.