So let’s explore what light whiskey truly is, and why you may now find it back on the shelves. It might surprise you to learn, then, that light whiskey has also seen something of an unexpected comeback in the last few years, but in a form that is once again new and unexpected. Rather, light whiskey is defined by different methods of distillation and aging, and exists as a relic of the 1960s and 1970s, when American whiskey was at its lowest point. It’s not part of the “better for you” alcohol fad at all. Which is to say, light whiskey has nothing at all to do with calorie content, or carbs, or residual sugar. Still, there are corners and niches of the whiskeysphere that are still largely a mystery to the average consumer, and one you may find yourself running into more frequently as of late is the term “light whiskey.” It’s an inherently deceptive term when viewed from a modern vantage point, specifically because “light whiskey” isn’t what the average person on the street would no doubt assume it to be, based solely on the name. This increased level of knowledge has its drawbacks, of course-most notably the phenomenon of bourbon price gouging, even at liquor stores-but overall it’s a net positive for drinkers. You can thank the cocktail renaissance for that, and the fetishization of bourbon and scotch in modern media that has led to far more drinkers taking an interest in “the good stuff,” as it were. Check out every entry in the series to date.ĭrinkers don’t always have an accurate conception of what exactly spirits are, and how they are made, but despite the knowledge gap that exists between your average consumer downing a mixed drink at the bar and the guy ordering neat pours of whiskey at $20 per ounce, there’s likely never been a time in our country’s history when drinkers generally understood the category of whiskey as well as they do now. Cocktail Queries is a Paste series that examines and answers basic, common questions that drinkers may have about mixed drinks, cocktails and spirits.
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