{"id":6912,"date":"2017-01-24T09:54:34","date_gmt":"2017-01-24T08:54:34","guid":{"rendered":"https:\/\/thewhiskylady.net\/?p=6912"},"modified":"2017-01-24T09:56:40","modified_gmt":"2017-01-24T08:56:40","slug":"old-style-vs-modern-whisky-better-back","status":"publish","type":"post","link":"https:\/\/thewhiskylady.net\/old-style-vs-modern-whisky-better-back\/","title":{"rendered":"Old-Style VS Modern: was whisky “better back then”?"},"content":{"rendered":"
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Sean Murphy – The Scotsman Food & Drink<\/a> (also working at The Pot Still<\/a> – Glasgow)<\/strong><\/p>\n “In terms of production and quality? I’d say the technology and processes these days have been perfected to a stage that the whisky now, must surely be better than in the past; but then I do have a worry that many distilleries, in their push to satisfy demand may have lost a little of that original spirit character that made them their name and that by ironing out small flaws in the liquid to make it more perfect, may indeed have changed the flavour however imperceptibly.<\/p>\n If I was feeling slightly more cynical, I might even say the rise in cask usage reflects this, and that perhaps, as was hinted at by a former distillery manager I once interviewed, the increased reliance on wood is in many instances to mask this slight change?”<\/p>\n If I’m being honest though, I’d say that in some situations and with certain distilleries it has been true in my case that whisky made in previous decades has been better but I’m not convinced that’s industry wide and that mostly they have just been different experiences, each enjoyable on their own merits.”<\/p>\n <\/p>\n <\/p>\n Matthew Hofmann – Master Distiller at Westland Distillery<\/a> (USA)<\/strong><\/p>\n