An Economist’s Ode to Scotch

Motoconomist

Motoconomist is a motorcycle riding economist comfortably squirreled away in the bowels of the federal bureaucracy, whose normal day job involves helping prevent the mistakes of the Great Recession. He lives in the Washington, DC Metro Area with his wife, his dog, and his 3 year old daughter. He often rambles about voting issues (he is a recognized expert on estimating voter behavior), housing policy and urban growth on twitter as @motoconomist.

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34 Responses

  1. CJColucci says:

    Is that the whisky now known as Revival?Report

  2. sdfamfamfam says:

    This is SUCH a great blog dammit. Center-leftist here, who enjoys random info, learning, as well as hearing from the sensible from the side. I don’t actually drink scotch. Otherwise great post tyReport

  3. Saul Degraw says:

    I like scotch and Japanese whiskey but it took me longer to get into them. I did not like them until my mid-30s except in cocktails. I can buy a decent bottle of scotch for 40 dollars (I like Schackleton). But there do seem to be some super-expensive whiskeys out there because of branding. Pappy Van Winkle comes to mind. Booze guys I have known and respected called it overpriced. I am a big fan of Hibiki 17 but it has gone from an expensive but approachable 150 dollars a bottle to 900 dollars a bottle.Report

    • Marchmaine in reply to Saul Degraw says:

      I’ll be over here on my bourbon fainting couch clutching my Pappy van Winkle and whispering soothing words.Report

    • I’m a wheated bourbon guy. I’ve liked it as far back as I can remember (at least age 16). Pappy’s is the most famous of them, and I got to try it once years ago. I agree with your booze guys: it’s certainly not worth the price, at least for me. Maybe there are people with a golden sense of taste that can tell the difference, but I’m not one of them. If I’m just going to sit and talk with friends, Maker’s Mark is fine and always available.Report

    • Damon in reply to Saul Degraw says:

      WAAAY back when, more than 12 years ago at least, I managed to score a bottle of 20 year old Pappy’s as a gift for my SIL. It was only @ 125 dollars. Several years later, she gave the last ounce to her new father in law and everyone started googling the brand…it was then I realized the secondary market was pricing it at 1K per bottle. My dad bought me the 20 year old bottle and got himself the 23 year old bottle to see what all the hype was about. I had some of the 23 year old. It was very good, but not 1K good. If I ever could find it for 150 bucks, I might get a bottle. Doubt I will though.

      I content myself to balvenie double wood when I can afford it.Report

  4. Brandon Berg says:

    Finally, scotch requires extensive capital investment with a very long time to before revenue is realized, talk about a barrier to entry and why we see so few new distillers open.

    Is that really a major barrier to entry? Currently, capital is abundant, interest rates are low, and asset prices are high. I don’t know much about the cost of distillery equipment, but I see numbers like 5 million pounds being thrown around; I don’t have that kind of money to invest in a still, but it’s not really that much, as startup costs go. If the market isn’t saturated and capital requirements are the main barrier to entry, it seems like we should be seeing a lot of new distilleries opening up.

    According to this, there have been about 30 distilleries opened since 2013, which seems like a lot for a country of 5 million:

    https://www.whiskyinvestdirect.com/about-whisky/malt-whisky-distilleries-in-scotland

    Conversely, only two extant distilleries were established between 1977 and 2003. Interest rates were higher in those days, so that could be a factor, but maybe a bunch opened and went bust in the intervening decades.

    It would be interesting to get historical data and see if there’s a correlation between interest rates and distillery establishment.Report

  5. rexknobus says:

    Sorry, “special snowflake” comment. I am (was) nearly a non-drinker. Very rare drinks (occasional margarita at a Mexican restaurant and not much else). Except for two exceptions: 1) a stress-filled year overseas in the Marines; 2) summer of ’79 living in an apartment complex in Hollywood with a bunch of actors and musicians. Two sodden times, but no other significant or even close to habitual activity.

    Until, that is, my 70th birthday (last August) when lovely Femrex bought us a bottle of The Dalmore 15 single-malt just to try. To my surprise (I’ve just never cared for the taste of alcohol) it was really good. Smooth, complex, yum. So we tried a couple of others (about a shot per night) and found we really liked them. Didn’t care for the smoky ones, liked the sweet and fruity ones. (No Caol Ila, if you please, but plenty of Macallan, Glenfiddich, Tomatin, Glenlivet, etc.) Still just a shot per night but over the past ten months, it’s been fun.

    One other, to me rather spectacular and unexplained phenomenon…my severe, regular, crushing cluster headaches disappeared. Gone, evidently in conjunction with the Scotch. No explanation from the medical world (other than a frown and a bit of disapproval for “self-medicating with alcohol.” Hey at one ounce per evening, I’m not worried.) I get a bit of what might be called a “hangover headache” at about three hours after the ounce, but the Big Bads are just plain gone. It’s a mystery, but a welcome one.

    YMMV. We really love the flavor, savor the various complexities, and I enjoy the “cure.” In regards to the point of the article…we find that the 18-year old Macallan is terrific, but not really better than the 12-year old Macallan (both sherry oak casks) and the 12 costs a hell of a LOT less.

    Thanks for a great post!Report

  6. InMD says:

    I am by nature a bourbon drinker. I know because my scotch bottles last way longer. For me, my favorite of the scotches is probably Craigellachie 13. Also like Oban but I feel like you can get that everywhere so less interesting.Report

  7. Slade the Leveller says:

    I’ll agree on the beauty of the Highlands. Truly a noble people, the Scots. I had the pleasure of touring the Edradour distillery in 2018, and being in their warehouse was truly a fine experience. There’s a word for the atmosphere inside one of those places, but I can’t think of it right now, but it was heavenly. The beauty of Scotch is that no 2 labels taste the same.

    One of my favorite moments in the show Parks and Recreation is at the end of the series when Ron Swanson comes to own Lagavulin.Report

  8. Brandon Berg says:

    I never really thought about it, but I guess I had always kind of expected Scotch to taste like butterscotch, but not sweet. I was disappointed to find out that it mostly just tasted like burning.Report

    • JC in reply to Brandon Berg says:

      Good liquor shouldn’t taste “Just like Burning” (I will drink a good smoky whiskey)
      Find some quality rum, instead.Report

      • Burt Likko in reply to JC says:

        Word up to that. I’m a Laphroaig man, for its deep smokiness. And while it comes in several varieties and price points, the 10-year product is a fine sip indeed. A small splash of cold water, or one of those big ice cubes, really wakes up the flavors.Report

        • Brandon Berg in reply to Burt Likko says:

          I think I’m an alcohol supertaster or something like that. In any kind of drink over 10% ABV or so, the chemical taste of the alcohol totally overpowers everything else. It tastes like I’ve always imagined paint thinner would.

          It’s probably for the best, since alcoholism runs in the family.Report

        • Slade the Leveller in reply to Burt Likko says:

          I had a bottle, whose label I sadly can’t remember, which taste had a lovely caramel finish. It was a real surprise.Report

  9. DensityDuck says:

    I remember seeing a Fancy Gin Manufacturer proudly put “5XD” on their label, and the back explained that this meant it was distilled five times, with the implication being that this made it five times as good, but if you know anything about the process of making gin, you’d know that distilling five times is the industry standard, so putting “5XD” on the label is like putting “contains alcohol” on it…Report