The 12 Whiskies of Xmas

So, it’s Christmas Eve, which for us lapsed Catholics and damned Christians means lots of boozing and gifts and more boozing and Italian Food. Or something. So I’m slightly drunk, and part of what I’m drunk on is Hudson New York Corn Whiskey, which is basically moonshine passed through modern filtration and safety standards. In short, it’s the pur distilled alcohol from corn mash, without all that tedious mucking about with wine casks that makes real whiskey so delicious.

I wanted to try it just to see what it was like, and it’s not the worst thing I’ve ever tasted. But I do think there’s a reason people prefer their corn mash after it’s spent several years, if not decades, mellowing in casks. After trying the Corn, I’d vote to let whiskies sit in casks for centuries.

It’s too sweet, and has no character at all. I shouldn’t be surprised. I’ve long suspected this rise of “white whiskies” is just a way for distillers to sell off stock without having to wait years for it to mature. By US law, it has to sit in a cask for 2 weeks in order to be considered legal whiskey. I’m sure these bastards would walk it through a room filled with casks and call it done, if they could. In short: If you like whiskey, you will likely not like Corn or White Whiskey. If you enjoy going blind, you might.

For my actual Christmas Day, I will be drinking continuously from a bottle of Early Times. Which isn’t much better.