Yes, whiskey and whisky are different. Here s how to pick what you want
Where a liquor is made is, in some ways, more important than the actual ingredients.
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The world of expensive liquor is packed with jargon and buzzwords. Fine wines define themselves by their tannins and acidity, beer comes in a variety of flavors and can be brewed dozens of ways, gin is a silly liquor for cowards and ukulele players, and whiskey stands apart by having two distinct spellings: “whiskey” and “whisky.”
But what’s the difference? As with many things in alcohol, it comes down just as much to tradition as it does to the technical way the whiskey is distilled.
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The bar program at Eastern Standard in Kenmore Square was renowned for its dizzying breadth and depth with a printed menu of 45 to 60 cocktails, and a lexicon stretching back through the years of hundreds of drinks that had been on the menus. Few people remember that the opening menu sported only six drinks, among them the Whiskey Smash, a slushy of lemon, mint, sugar, and bourbon over crushed ice.
The live muddling up and down the three-deep bar on busy nights was a tangible act of service, a demonstration that the team there would do anything to make their guest’s drinking experience everything it could be. The highly visible, little extra bit of work coupled with the drink’s refreshing approachability gave it the widest appeal.