Missing DJT more with each pasing day. Thank goodness for bourbon!
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Scotch has been around a lot longer than bourbon. Even, because of a disagreement with the Irish, spell whisky different. (Irish and American spell it with an E. WhiskEy)
So, Scotch is not aged in used bourbon barrels. At least not the real stuff.
Also, I have a bottle or 16 year old Lagavoulin that is quite lovely with a fat steak!
The majority of Lagavoulin is aged in a bourbon barrel. A few, a used Sherry cask.
It may be expensive but it still contains a food dye additive.
Maybe know what you are talking about before replying.
"The first known written mention of Scotch whisky is in the Exchequer Rolls of Scotland of 1494"
"Unofficially, it’s believed the first bourbon whiskey was distilled in the late 18th century by the Samuels family (whose youngest heir now runs Maker’s Mark) but skeptics have voiced their concern since the Samuels Family hadn’t begun to produce commercially sold bourbon until the mid 19th century."
Come on dude. Simple history tells us the Scots have been doing things much longer than the USA. Simply based on age of the countries.
My point was the Bourbon distillation process is stricter than Scotch. I want a Whiskey distilled without additives.
Unlike other types of whiskeys (Canadian, Scotch, Irish), where coloring and flavor additives may be present, bourbon maintains an authentic and unadulterated profile.
I am not going to pay $200 a bottle for a Whiskey or Whisky that has to be artificially colored and or flavored. Why can't the Scotch distillers just produce a naturally colored of flavored product?