I'm deviating from my regular schedule of tasting notes to share some thoughts about sexism and misogyny in our whisky community. If you don't already think this is an issue, I just hope I'll be able to convince you of its gravity.
The caramel coloring debate mainly surrounds the question: can you taste it? Opinions differ. But that's not what this blog post is about. I want to talk about the reasoning used by Diageo's Nick Morgan as to why the use of caramel coloring is actually a good idea. And why I think it is a deceptive practice.
I'm not sure what to think of the weekly whisky auction on Catawiki. Is it a good thing? I don't necessarily think so. Is it a bad thing then? Not per se, if you're careful. So what is it exactly and why do I have a problem with it?