Whisky Magazine Issue 122
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The growth of flavoured whiskies from Canada
He may be a mad scientist, but you won't find Kruger Wine & Spirits master blender Michel Marcil surrounded by bubbling beakers or tinkering with a death ray in a secret lab. He is not that kind of mad scientist. In fact, the only reason Superman might break down Marcil's walls would be if the Man of Steel were parched. That's because Marcil keeps himself busy creating superbly crafted flavoured whiskies. Some purists liken flavour scientists to Dr. Frankenstein creating monsters in their labs. If that's the case, then why have bartenders and mixologists descended on Marcil's creations wielding cocktail shakers instead of pitchforks? It's because his flavoured whiskies offer fresh flavour profiles by drawing on existing whisky subtleties, making them ideal for mixing innovative drinks and enhancing classic whisky cocktails.
Gangster, Al Capone never made it to the theatre to see the movie Frankenstein. When the movie was released during America's Prohibition, Capone was in the fire pleading guilty to tax evasion charges. That plea put an end to his beverage importing business too. Contrary to popular opinion, Canadian distillers were struggling to survive as America, their biggest customer ever since the Civil War (1861-1865), went dry. Facing extinction, Canadian distillers were more than happy as friendly neighbours to supply hooch to any speakeasy and entrepreneur looking to fill Capone's shoes. That willingness to supply a ready market continues to this day.
So, it ...