tag:blogger.com,1999:blog-7901620749345053885.post175813324292530191..comments2024-01-22T17:00:42.803+01:00Comments on Danish Whisky Blog: The biggest problem with bourbonSteffenhttp://www.blogger.com/profile/09214829298998129214noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7901620749345053885.post-36488276961795731822015-01-04T13:40:01.819+01:002015-01-04T13:40:01.819+01:00No. Canada uses a lot of ex-bourbon barrels in fac...No. Canada uses a lot of ex-bourbon barrels in factSteffenhttps://www.blogger.com/profile/09214829298998129214noreply@blogger.comtag:blogger.com,1999:blog-7901620749345053885.post-43701058805446067412015-01-02T21:00:05.704+01:002015-01-02T21:00:05.704+01:00Does Canada have the same policy regarding virgin ...Does Canada have the same policy regarding virgin casks?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7901620749345053885.post-5894602735614555112015-01-02T17:52:08.126+01:002015-01-02T17:52:08.126+01:00As you point out, the biggest problem is concentra...As you point out, the biggest problem is concentration. Although most Scottish distilleries are owned by half a dozen companies there are close to 100 different plants producing whisky. In the USA (and Canada) the concentration is worse because, not only are there few companies, the number of distilleries producing significant amount of alcohol is very limited (perhaps half a dozen).<br /><br />What's interesting is that the industry in Japan is also very concentrated (# of companies and # of distilleries) YET there appear to be a significant number of different expressions coming to market - albeit in relatively small volumes. I think this is because Japanese distilleries have been set-up to produce different styles of whisky (column and pot still) AND they use different types of wood for maturation.<br /><br />Even if the number of American distilleries increased, they would still be somewhat limited in the diversity of taste profiles due to the new oak requirement for barrels. When the majority of the taste of whisky comes from the wood, and you are only allowed to used new charred oak barrels to produce "straight" whiskey, there will not be much diversity in taste.<br /><br />portwoodAnonymousnoreply@blogger.com