Canadian whisky has had a rough time in the U.S. over the past three or

four decades: derided by many as “brown vodka,” it was shunned by

mixologists in favor of spirits that had more dramatic flavors, such as

bourbon and Scotch. The trend is now reversing, although progress is

slow. Mark speaks with Davin de Kergommeaux, the world’s leading expert

on Canadian whisky, who offers both insights and recommendations. On

Bizarre Beverage News, Mark examines the growing feud between

Brown-Forman and Diageo over the definition of Tennessee whiskey,

reveals the latest in a series of strange flavored vodkas, and probes

the unusual technique a Chilean winemaker uses to improve his product.

LINKS:

Binny’s Beverage Depot—Link to: http://www.binnys.com

Mark Spivak on Amazon—Link to:

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