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Why is it that some very young whiskeys can be surprisingly tasty while other are about what we'd expect, bad? Could it be that skilled distillers know how to aim at two or three year target better than others? Is it all about fermentation? Is it luck? Maybe it's just our tastes.
And when it's bad, and it can be soooo bad, do the distillers and brands know it? Or do they really think their sixteen month old rye whiskey is rich and flavorful as their label suggests? Could they really think that? Tastes are certainly subjective.
Who buys that whiskey? I sure hope I don't but for the edification of our listeners, Dan and I dig into some young bourbon, rye, and plain old whiskey to taste what we can taste and report back to you. The things we do in the name of whiskey.
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