A recent article in The Baltimore Sun about haggis makes the twin claims that the compound of oats and sheep's offal tastes wonderful and is increasingly popular, about which I remain agnostic on both counts. What disturbs is that the author called the beverage most appropriately paired with the Scottish national dish whiskey.
Yes, whiskey, with an e. Bourbon (Kentucky's gift to civilization), rye, and Canadian whiskies are each whiskey with an e. They are brown and strong, and a wee dram eases one from life's stresses and pains.
But the true and original uisge beatha, "water of life," made from malted barley and pure Highland or Hebridean waters, aged in oak casks, and provided to a thirsty public as Glenlivet, Glenfiddich, Glenmorangie, Glenfarclas, Dalwhinnie, Lagavulin, Macallan, Cragganmor, Aberlour, Laphroaig, Tobermory, Bunnahabhain, The Balvenie, Oban, Talisker, and others monosyllabically called Scotch, is whisky.
Respect the orthography.
UPDATE: To clarify for British, Canadian, and some U.S. readers, the whisky/whiskey distinction is a point of style in U.S. editing. It is not surprising that many of you are reporting varying distinctions.
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