jmrl wrote:Price? I trust Davin to give us facts and no fluff, faiir comment?
Very fact-based read so far. As yet, I've only come across a single assertion by Davin that some might take issue with (Chapter 7: Blending, page 63)..."Usually a tiny amount of spirit caramel is added to adjust the colour. Although the amount of caramel is below any taste threshold, adding spirit caramel is said to have the added benefit of improving the marriage among the various maturates. The caramel-like flavours often tasted in Canadian whisky are natural flavours that have been extracted from the wood in the barrel and do not arise from the few drops of spirit caramel added by the blender."
I can see Jim Murray rolling his eyes at this paragraph.
Personally, I'm still trying to resolve the implied contradiction between "below any taste threshold"
and "added benefit of improving the marriage"
Other than that, a really informative read.