60 proof whiskey? What's the world coming to?
- Thread starter Kzoorichie
- Start date
The flavored ones often seem to have a lower proof. I think they just take the good stuff, and then they add flavoring and often sugar.
I have made blackberry whisky in the past. Much the same as making sloe gin. Both are wonderful!
Soaking the fruit in the whisky does reduce the strength as the juice goes into the whisky.
Gareth
Soaking the fruit in the whisky does reduce the strength as the juice goes into the whisky.
Gareth
Colored water. They add the fru-fru flavor to mask that there is no real taste in the whiskey.
I've had Pennington Strawberry Rye which was awfully good, but I don't recall the proof.
Dr McGillicuddys is more known for schnapps and liqueurs. (their original offering -- Mentholmint Schnapps -- is possibly the best mint schnapps on the planet.)
I see they now have a line of whiskeys -- blackberry, peach and honey. Are these actual flavored whiskeys that aren't too sweet, or are they just a whiskey-based liqueurs?
I see they now have a line of whiskeys -- blackberry, peach and honey. Are these actual flavored whiskeys that aren't too sweet, or are they just a whiskey-based liqueurs?
62% is 122 proof! The OP was talking about "proof" not alcohol by volume.
Must be secretly owned by Boones Farm.
- Thread starter
- #10
Originally owned by Seagrams, now owned by Sayzerac.
Tough to argue with taste! Doubt this one is for me!
It's definitely a liqueur in my mind. It's flavored.
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