tag:blogger.com,1999:blog-840930092789285091.post4744052410536093579..comments2024-03-19T20:31:23.141-05:00Comments on The Chuck Cowdery Blog: What the Market Calls 'Flavored Whiskey' Is Not What TTB Calls 'Flavored Whiskey'Chuck Cowderyhttp://www.blogger.com/profile/12191121480961526039noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-840930092789285091.post-10792092728203773242019-05-15T15:10:38.596-05:002019-05-15T15:10:38.596-05:00It occurs to me that: 1. if I am going to "fl...It occurs to me that: 1. if I am going to "flavor" whiskey with something strong and overpowering, then I might as well use cheap low end whiskey, because nobody will sense that. But then.. 2. since nobody will sense that anyway AND even cheap young whiskey likely costs more than NGS, then by calling something a liqueur "with" whiskey I can hypothetically use 1% of actual whiskey and everything else be based on NGS or wine as someone observed above.<br /><br />I don't think too highly of "mixology" but the few cocktails or long drinks that I do like (mojito, margarita, tequila sunrise, gin tonic, etc.) - I would much rather mix my own fresh and quality ingredients than buy a premade bottle.<br /><br />Seems like these are all non-matters to any serious whisk(e)y drinker :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-45016586309089047422019-05-13T13:27:23.637-05:002019-05-13T13:27:23.637-05:00We wanted to make a peach-flavored rye whiskey (ma...We wanted to make a peach-flavored rye whiskey (made simply by stuffing peaches into a barrel of rye whiskey), and the back-and-forth trying to get a label approved amazed me. The closest we could get was a Fanciful Name, with a description of Rye Whiskey with Natural Flavors Added which wasn't great as it we couldn't say peaches we had to say natural flavors... With a little bit of jockeying we ended up in the Rock & Rye category, as Peach Rock & Rye. Unfortunately the label approval process is always a dice roll for who you get and what they chose to focus on. Andyhttps://www.blogger.com/profile/04493042951317284351noreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-18393673091342256392019-05-09T11:00:57.688-05:002019-05-09T11:00:57.688-05:00It might also have something to do with the word &...It might also have something to do with the word "natural" flavors in the Whiskey designation. I suspect many of the flavor ingredients used in the for the others are not "natural", but artificial chemical flavor ingredients.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-840930092789285091.post-2387223814165835342019-05-08T17:05:58.650-05:002019-05-08T17:05:58.650-05:00A person knowledgeable in such matters has pointed...A person knowledgeable in such matters has pointed out to me another advantage of using either the liqueur designation or specialty with a liqueur as an ingredient. With a few exceptions, liqueurs don't have to list their ingredients. Liqueurs can get some of their alcohol content from wine, which is taxed at a lower rate than spirit, thereby lowering the product's production cost. Chuck Cowderyhttps://www.blogger.com/profile/12191121480961526039noreply@blogger.com