How whisky wins over younger generations through cocktails

Each year since 2012, the International Whisky Day has been celebrated on the third Saturday of May. It was devised by Scottish writer and taster Blair Bowman. Around this occasion, Infobae published a report gathering opinions from several Argentine bartenders on how younger people's relationship with this spirit is changing.

The central idea is that whisky is no longer associated only with older people. Those who drink it today do so with more knowledge, value quality, and enjoy it in various ways: neat, with soda, or in cocktails. According to those interviewed, cocktails are the main bridge into whisky. Emilio Torres, of Enero Costanera, says they add depth, structure and identity to the drinks.

Classics mentioned include the Old Fashioned, the Manhattan, the Whisky Sour, the Rob Roy, and the Penicillin, which combines honey, ginger and lemon. Ezequiel Cunzolo, of Porte Bar, also points out that some distilleries produce malts aged 12, 15, 18 and even 25 years in sherry casks.

I enjoyed this read because it doesn't treat whisky as something solemn. Starting with a cocktail and then daring to try it neat seems like a very reasonable path, and I'm sure many of us got here that way.

Source: Infobae