Irish whiskey article blunders continueMarch 17th, 2008
As all the Irish whiskey companies clock in the overtime hours leading up to St. Patrick’s Day, so do the writers for newspapers and magazines around the country. Writers end up writing stories about Irish whiskey and know very little about the subject, which leads to errors in the articles that are published.
Most of the times, the mistakes are minor and I ignore them. If the author is smart, he or she will quote an expert who knows whiskey.
So it was with the author in Wisconcin’s Capital Times newspaper today, in an article titled, “Here’s what sets Irish whiskeys apart.” The expert the author quotes is David Drake, Bar Manager of Madison’s Brocach Irish Pub & Restaurant and “resident Irish whiskey expert.” I guess the author was using the “Irish whiskey expert” phrase loosely. I will include only one paragraph of the article:
“Scotch whiskys are fermented over peat fires in open-top casks, which enables the peat smoke to permeate the liquid,” says Drake. “Irish whiskeys, most of which are blends, are always distilled in closed containers. This keeps out the flavor of smoke, and a triple-distillation process adds greater smoothness and refinement to Irish whiskeys.”
This kind of writing only alienates the consumer. When that happens, nobody wins. If you would like to be entertained by the whole story, here’s the link:
Happy St. Patrick’s Day everyone.
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