Word: haefelin
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Dates: during 1971-1971
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Most U.S. whisky men agree with Joseph Haefelin, American Distilling's vice president and research director, who says, "Light whisky will make it because it is in tune with the times." The times have not been kind to bourbons and rye blends, which are often the preference of a breed that seems to be vanishing-the men who take their tots neat. Though both types of whisky continue to rank first in the thirst of U.S. drinkers, their appeal is diminishing. Vodka, the quintessential light drink, with little flavor and less aroma, is becoming increasingly popular. Scotch and Canadian...
...bringing out a light whisky, but until recently they were effectively barred from making it. Federal law required that anything labelled "whisky" had to be distilled at less than 160 proof-because the lower the proof of distillation, the more pronounced the flavor. The whisky executives, led by Haefelin, argued that spirits distilled between 160 and 190 proof, as the lights are, still had enough taste to be called whisky. They also contended that the flavor would improve if this whisky were allowed to mature in used casks-like Scotch and Canadian whisky-rather than the new ones required...
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