Older whiskies aren’t necessarily better, but aging is a crucial process in the development of their character. And the same is true of whisky events.
Whiskey doesn’t seem like an agricultural product. But as we celebrate (or pray for) the rebirth of nature on Tu B’Shvat it’s good to bear in mind that what the Irish call “the brown” comes from fields of waving grain.
At New York’s Marriot Marquis hotel in late September, middle-aged white American men sipped high-end scotch and bourbon as their republic splintered.
This is a story of change. Of winter transforming into summer and of Scotch whisky giving way to American spirits.