Karin Leeuwenhoek is a theologian, vinologist and communications scholar. She has ninety Italian olive trees, but mostly loves wine - and philosophising about it. See also her wine blog vinoblogy.co.uk She writes a column in each edition of Winelife Magazine.
The average price of exclusive whisky, and whiskey with an e when it comes to Irish and American, has risen staggeringly over the past two decades. Stronger even than that of the most expensive wines on earth. Can you compare wine and whisky? They are both complex and luxurious drinks, but in terms of taste and preparation, they are something completely different. My own tastes and opinions are also quite different when it comes to these two products.
I have very little with spirits. Associations with headaches and vomiting are bound to get in my way. Nevertheless, I can greatly appreciate the taste of a refined old rum or whisky. But, to stick with whisky: personally, I miss fruit and cheerfulness in it. It is in all respects rather, well, heavy. Logical, since it is not made from fruit and the alcohol content is three times higher. Depth and with it the necessary heaviness can make everything more beautiful and interesting. Yet I find that it is precisely the whole spectrum of aromas and emotions, from fruity happiness to autumnal melancholy, that makes a drink more complex and complete. And yes, that's when I miss quite a bit in whisky.
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