Samples Welcome: Whisk(e)y Wednesday presented by Calandro's Supermarket

Whisk(e)y!

Well, it almost happened.  After a year and a half of consecutive Whisk(e)y Wednesday posts, I almost let a hump day slip by without a whiskey or whisky review or update. With all of the traveling and filming and everything that I've been doing, I've had a hard time finding opportunities to get together with Eric and Jeremy to taste whisk(e)y, let alone write about it. Fortunately, the Whisk(e)y Wednesday series, which has run consecutively every Wednesday since April 25, 2012, has not been forgotten. I have at least made it to a computer to get a post up, and that's what really counts! Starting next week we should be getting back to regular scoring posts, but for now, let me say this:

Most of the spirits scored on Whisk(e)y Wednesday posts have been a part of the collection of myself, Eric, or Jeremy. However, a fair amount of them have been media samples of sorts. I like the media samples. I don't judge, rate, or score them any differently, but it certainly helps these posts continue. I have bottles and bottles of media samples, whisk(e)y I've purchased to review, and my collection from prior to starting the series. I like watching my whisk(e)y collection grow, so if anybody out there is reading this and wants to see a particular whisk(e)y on Whisk(e)y Wednesday, let me know. If you work for a distillery and want to make sure I taste your whisk(e)y or if you work for a PR company, please let me know if you represent a brand that you'd like to see on a post. I can't keep doing it forever without you!

Cheers and Happy Thanksgiving!

Jay

Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Jay Ducote, Eric Ducote, and Jeremy Spikes. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y while anything below 20 is absolute horse piss and anything above 90 is rather extraordinary.