They don’t know their Scotch from their whiskey, either, apparently.
This would be whisky. A whole lot of malty, peaty whisky. Mmmmm, whisky.
From the Highball Distillery comes the welcome news that a group of 14 Beaver State distillers are starting a guild. Its reason for being? “[T]o promote Oregon spirits and to provide a forum for local distillers to communicate with one another.”
That’s all well and good, but judging from this piece in Willamette Week Online, those boozehounds might want to brush up on their nomenclature:
“‘It’s a gamble, but I have a lot of confidence in my skills,’ says co-owner and distiller Lee Medoff. ‘I don’t know how things will age in this climate. But I want everything to be local—water, woods, grains.’
Like his distillery, Medoff wants his ‘whisk(e)y’—the (e) refers to the fact that the pair hasn’t decided on the English or Scotch spelling of the liquor yet—to be Northwest-specific, something as distinguishable as scotch or bourbon.”
As any self-respecting sot like us knows, the only potable that can lay claim to the whisky spelling is Scoth. That is, the brown water made in Scotland (and only in Scotland).
So our vote for the guild’s first order of business is to sober up a tad and get your spelling straight. Then pack up some of that good stuff and send it back East. Pronto.
Seriously, guys. All this talk is making us thirsty