by Falstaff » August 16th 2021, 9:29am
Something to remember about cooperage vis a vis bourbon and scotch. Bourbon has to be initially aged in first-fill (new) barrels, whereas Scotch is typically aged in used bourbon barrels imported from the US (prior to that, used claret barrels from France) - hardly ever in new, first-fill, so the oak will be much less pronounced. The used barrel thing led to Scotch distillers happily experimenting with aging in used sherry, madeira, port, etc. cooperage.
Only whisky (no "e") made in Scotland is scotch whiskey. Whiskey made in the isles of Cipango is Japanese whiskey - although the distilling and flavor profiles are much the same. The Japanese themselves will politely correct you if you call it "Scotch" - the Scots however, will stab you with the sgian dubhs dirks they've concealed beneath their kilts.
Champagne, by law, must be made in and from grapes grown in the Champagne region of France. The same grape origin and production laws are true of Bordeaux, Burgundy and any other wine producing region of France . Only certain grapes varieties for each region are permitted by the French wine authority the INAO - Institut National des Appellations d'Origine - in order for a wine to labeled as coming from that region, area, village or individual property. The vineyards of Bordeaux are wholly owned by the proprietors, whereas some famous vineyards in Burgundy (Bourgogne), such as Montrachet or Clos Vougeot may, due to Napoleonic inheritance laws, have up to 50 owners, each of whom may only own a few rows of vines.
If you patronize Miss Mary Bobo's, you will be (as we say down South) "as full as a tick".
If I am offered a choice for a last meal, fried okra will feature prominently.
Dies mei sicut umbra declinaverunt