BLENDING WHISKEYS IS not a new idea.
The Canadians and the Scottish have been doing it for years. And the Japanese, because they’re obsessed with the Scotch process, blend whiskeys, too. But American distilleries have only recently started touting their blends. The shift comes down to three big changes: 1) A new and deepening appreciation for American “straight” whiskey (which must be aged two years in charred oak barrels) by not only Americans, but the world. 2) A shortage of certain bottlings due to that appreciation. 3) Industry consolidation, which has provided distillers with new liquids with which to experiment.
(Also: It’s something to sell.)
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