Monday, March 12, 2007

Review!



Those that know me know that I enjoy a good glass of whiskey. So, upon seeing this bottle, I knew I had to get it, An American Single Malt! Fantastic, right?
First off, let's discuss color. It's actually quite nice, a light greenish gold. Color has a fairly large effect on whiskeys that i buy, and this one passed the test.
Unfourtunatly, it goes downhill from there. I suspect this is mostly due to their "secret" ageing process. Typically, a decent whiskey is aged around 8-10 years, the older it gets, the better, up untill around 30 years or so, when it begins to taste moslty of wood. This "chip and barrell process" used by Copper Fox is , I suspect, is something akin to what many american beer and whiskey makers do to save time. The liquid is forced through wood chips at high speeds. The point of which is to force the liquid to pick up as much of the charicteristics of the wood as possible, withough having to age it for years. A good idea, if it actually worked. The problem is,whiskey is aged in wood because wood is porous. Extended ageing allows the harsher parts of the alcohol to evaporate through the wood. Outside air also works it's way in, imparting the area's "flavor" into the whisky, along with the flavor of wood. This "flash" aging (the bottle states this whisky is a whopping 4 moths old), imparts the wood flavor, but doesn't remove the harsher flavors of alcohol. That being said, let's move on.
The nosing processs (smelling it basically), can be one of the best parts of a good whiskey. This one, however, fails miserably. Imagine if you mixed some imitation vanilla extract with rubbing alcohol. That's what it smells like. No sublties, no layered scents, just crap.
If you somehow manage to get past the scent and get the whisky in your mouth, you are instantly punished for your good efforts. Remember drinking Aristocrat Vodka from a plastic handle back in high school? Remember how as soon as it got in your mouth, it set your tastebuds on fire, so you soon learned to just drink it fast to avoid having it touch the inside of your mouth? That's what the "body" of this makes me think of. Adding a bit of water to cut the alcohol burn is a waste of time however, because the actual flavor is god awful. Because it isn't really aged, the whisky is increadibly harsh. There are applewood notes, but the flash ageing makes it seem artificial and much sweeter than it should be.
The finish is almost tolerable at first, but unfourutatly, the cherry flavored toffee taste never seems to go away.
On a final note, while it may be a bit nit-picky, they have no right to call this whisky instead of whiskey. Only Scotland and, according to some, Canada can do that. It's not a "law" really, but it's just understood.
So, to the good people at Copper Fox, I have one question: "What the fuck?" Did you actually taste this and think, "Hell yeah! this is good as hell, let's sell it!" Have you had Scotch, or any other whiskey before? Jack Daniels even? Again, those that know me, know that I don't like to waste the alcohol. Especially whiskey. But it looks like this bottle is bound for the drain. I just can't do it.

PhotoRama.




I've got some work in this upcoming show. As does the infamously talented Thomas Micheal Corcoran. come to the opening, or come later so you can look at and purchase the work with far greater ease.

Friday, March 02, 2007

Thursday, March 01, 2007

One step Closer to Hell



I recently aquired a negative scanner. While it means that I've become that much more dependent on computers and technology, it will also hopefully mean that I can shoot more film, and do something with it afterwords.
Start looking for Found Photos here. soon. Whenever I get around to it.