Times have changed, and the new philosophy that has revolutionized food, beer and wine – let’s called it gourmet-ization – has swept through whiskey’s formerly staid ranks. Cock your ear at a well-stocked whiskey bar and you'll hear patrons batting around terms such as “angel’s share,” “mash bill” and “cask strength.”
Times have changed, and the new philosophy that has revolutionized food, beer and wine – let’s called it gourmet-ization – has swept through whiskey’s formerly staid ranks. Cock your ear at a well-stocked whiskey bar and you'll hear patrons batting around terms such as “angel’s share,” “mash bill” and “cask strength.” Diedra Laird dlaird@charlotteobserver.com
Times have changed, and the new philosophy that has revolutionized food, beer and wine – let’s called it gourmet-ization – has swept through whiskey’s formerly staid ranks. Cock your ear at a well-stocked whiskey bar and you'll hear patrons batting around terms such as “angel’s share,” “mash bill” and “cask strength.” Diedra Laird dlaird@charlotteobserver.com