Moderator: Squire
devilscut wrote:What did you just say??
gillmang wrote:Sure, just pour a tall bourbon and soda.
I don't know, a lot of this sounds arbitrary to me. Armagnac is pretty feisty, not to mention marc brandy. At least as much as bourbon if not more so. One may tend to rationalize the combinations (or lack thereof) ex post facto...
Gary
Mike wrote:
There is certainly risk in making too hasty connections twixt food and bourbon, or worse yet, spirits and culture. All cultures seem to make alcoholic drinks, and do so with the most readily available fermentable. But I still think there is some connection between the culture's overall palate and how the spirit turns out. One is left to wonder why the English never developed distilled spirits (is gin an exception, although its origins go back to the Ductch) ........ was it because they considered both the Irish and the Scots to be beneath them so they would not adopt their practices, or because they preferred to go outside England for everything but beer (e.g. they kept the Sherry industry in Spain busy)?
But the speculation in that direction may be more fun than true, so I will just have a bit of fun with it. Certainly, the American character is different from that of the Europeans, and even more different from the Chinese, and I would say that you do not mistake any other culture's spirits for bourbon (as far as I am aware - Armagnac, to me, while not near so delicate as Cognac, does not have the spicy 'bite' of bourbon to my palate, and I drink it pretty regularly).
As for other cultures the Japanese seem so to be in love with Scotch and Bourbon. Ah, but they lost a war (badly) to the British and Americans, which settled a few cultural differences. Well, every 'rule' needs an exception, if only to prove the 'rule'.
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