Saturday, 4 June 2011


So, posts have been sporadic, which, as busy as I have been, makes sense, but isn't quite fair. However, this is basically a beta version of the blog, and I'm working out kinks for a later version. While I'm not doing the actual site redesign (though one should be coming designed by a friend), I am working on how I run my tastings and how I write up the notes, and that will be changing a lot.

First off, my main goal here is to make a bourbon site that is accessible for new drinkers while still putting forth my opinion on whiskey (notably, that character and quality trumps "smoothness" and consistency-above-all), I'm of the belief that my reviews thus far (including the ones I'm still editing) have gone a bit too far into the wine-review-driven style of beverage reviewing. While some tasting notes are useful, trying to point out specific flavors (or I guess "flavours" up here) and aromas won't help someone who is looking for a casual pour or who wants to branch out into more adventurous territory. So, my reviews are going to be a little bit shorter and more frequent. Every once in a while I may write another longer-form review of a particular deserving spirit, which I'll tag with fancypants or snobbery or some such word. My first reviews in this style will be about Jefferson's Bourbon and then the big seven bourbons here in Ontario -- Jim Beam White, Jim Beam Black, Knob Creek, Maker's Mark, Wild Turkey 80 Proof, Bulleit, and Woodford Reserve.

I also plan on illuminating a bit more on the history and output of the distilleries in the states. Part of the appeal of whiskey lies in its romance and fables -- distillers are liars, but they are among the finest kinds of liars. Starting this upcoming week, I'll be putting up the first in a series where I focus on offering insight into how bourbon is made, who is making each particular type of bourbon (which is a surprisingly difficult knot to unravel, and I might lean on some prolific bourbon writers for some of that information since I don't have any real contacts in the industry), and the history of various brands.

And while I only have a few readers so far, feel free to comment on what you would like to see discussed and any questions you may have about whiskey you want me to address.

1 comment:

  1. As someone new to bourbon, I would appreciate both your evals of bourbon commonly available in ON, as well as perhaps an occasional post about cocktails in which they are best enjoyed. Keep it up!