Blind Tasting Differences: Artisanal vs Industrial Spirits

In the world of spirits, the terms artisanal and industrial often evoke vastly different perceptions. While artisanal spirits are typically crafted with meticulous care and hyperbolized heritage, industrial spirits are synonymous with mass production and efficiency. But, how do experienced distillers and consumers differentiate these spirits in a blind tasting? Let's explore.

The Art of Distillation

In the context of gin and Scotch, an experienced distiller or seasoned taster can easily spot the subtle differences. For gin, the herbal aromas are often the telltale sign of artisanal production. While the overall boozy profile can be similar, the distinctive botanical essence of artisanal gins makes them stand out. With Scotch, the term atmosphere often refers to the complex and nuanced flavor profiles that can only be achieved through traditional methods.

However, this isn't applicable to all spirits. There are numerous bourbons and bottom shelf vodka that, to the trained palate, do not warrant the premium pricing. For instance, good bourbons can be found at a very reasonable price, while the difference between cheap and top-shelf spirits can be negligible in taste. Hence, discriminating between artisanal and industrial vodka or bourbon becomes less about the process and more about the perceived value and marketing.

Misconceptions and Realities

Artisanal spirits, often associated with micro-distilleries, are not always better. In fact, many micro products suffer from poorly executed distillation processes. A few artisanal gins I tried cost nearly three times the price of a bottle of Tanqueray, yet these were barely drinkable. The same applies to vodka, which is often crafted to be more flavorful, making it immediately noticeable but not necessarily superior.

Notably, pot still versus continuous still distillation methods play a critical role. Traditional pot stills, used for Scotch, are more challenging to control, making the distiller's attention to detail an indicator of quality, regardless of the size of the distillery. Conversely, continuous stills can achieve an extraordinary level of refinement, dispelling the myth that they are strictly industrial. Hybrid pot-column stills, commonly used by microdistilleries, offer a balance of heritage and modern efficiency.

The Role of Aging

In the brown spirits market, such as rums and whiskies, aging is a significant factor affecting quality. Micro and smaller artisanal distilleries often release their products too early because they lack the financial resources to store spirits for prolonged periods. Whiskies are often released at the 3-year-old mark, while rums may be bottled within one year in the barrel. These shortened aging periods can result in a less mature and less complex flavor, compared to the intricacies found in higher-aged spirits.

Consumer Perspective

As a consumer and expert in the field, I have long viewed the spirit market through the lens of price and quality. While Lagavulin was once a great deal, its cost has risen to over 120 dollars, making it less accessible. Ultimately, there is a vast array of excellent spirits available for significantly less money. Experience and longevity play a crucial role in assessing value, not just hype.

The market for spirits is rife with hype, delusion, and fraud, much like high fashion. However, I do appreciate some of the newer, artisanal spirits produced by smaller distilleries. An example is the Black Fox distillery, which uses a triticale-based mash bill for their gin, providing a unique and interesting flavor profile. Their vodka, while similarly based, offers a more subtle taste profile.

In the end, taste is subjective, and the preference for artisanal or industrial spirits largely depends on personal judgment and experience.