![]() ![]() ![]() “I don’t think it’s necessarily about avoiding classic whiskey-based cocktails but rather responding to consumer preferences and needs for each occasion,” adds Pomeroy. “We’re leaning into more innovative flavor pairings - our straight rye whiskey paired with Meyer lemon juice, green tea and natural yuzu flavor, for example.” “It’s especially hard to cover up bad whiskey in a classic recipe that only has three ingredients,” says Treacy, although he does note that his brand keeps their canned drinks to a modest 3-5 ingredients. So whiskey’s hold in the field is modest.Īnother issue specific to whiskey: The well-known whiskey cocktails (Old Fashioned, Manhattan, etc.) rarely hold up in a portable format. In addition, whiskey isn’t the first thing people think of when they consider RTDs, which are known more for lighter flavors. (Sagamore Spirit, represented with three cans below, uses aged straight rye whiskey from the same stocks that go into their bottles.) “Most whiskey-based canned cocktails use minimally-aged whiskey that wouldn’t even be considered for a freshly-made cocktail,” says Brian Treacy, Sagamore Spirit’s co-founder and president of distillery operations. ![]() And “refreshing” isn’t a common descriptor with these drinks. And while the quality varies, gin- and vodka-based canned drinks are usually, at worst, inoffensive.īut whisk(e)y drinks in a can? Besides being all over the map on ABV and ingredients, they often land too heavily on the sweet side and sometimes taste rather tinny. I extolled the virtues of the tequila canned cocktail a little while back - there are very few of these agave-based, ready-to-drink (RTD) cans that aren’t refreshing or sessionable. ![]()
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