“It’s not spelled with an e.” A brief history of the whisky vs. whiskey debate

One rather balmy December day nearly eight years ago, celebrated New York Times author Eric Asimov published an in-depth piece comparing a number of 12 year old Speyside Scotches. Within hours, single malt enthusiasts the world over had left him angry messages.

Was it because he’d rated The Glenlivet above Macallan? Or had he perhaps done the unthinkable and added ice to the tasting?

Neither, it turns out.

Rather, he’d scattered the offensive letter “e” all about his article in the worst of places — between the “k” and the “y” in the word whisky. One commentator even found Asimov’s use of “whiskey” to make the “article quite unreadable,” a faux pas that “a reputable writer should not make.”

Keep reading this post at our blog, Crafted with Characters, where we document the history of whiskey, the best cocktails featuring this superb spirit, and the uncharted territory before us as a craft distillery in the US. Whisk(ey) me away to the post here.

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