You have to admit it sounds a bit like a joke, something like Algerian Burgundy or Chinese Brandy. It shouldn’t be. Brazilian Whisky is genuine Scotch style whisky and if it tastes surprisingly like its mentor, that’s probably because usually about 40-50% of it actually is.
Anyone who knows anything about blended whisky will tell you, the most difficult part is finding a good quality malt base with which to match your grain spirit. Grain spirit is relatively easy to make and the vast plains of southern Brazil produce an abundance of wheat from which this can be distilled. Unblended, however, grain spirit often tastes “fiery” and raw, which is why it is usually blended with more suave, subtler malted varieties. Where in Latin America could such a product be made? The Brazilians are a pragmatic folk and know when they are beat. Unlike the Japanese, who make the whole of their product in Japan, the Brazilians buy in surplus production of some of the finest Highland malts to blend with their grain. The result: a product that is virtually indistinguishable from the original and at a fraction of the price. A number of Scottish manufacturers are well represented in Brazil in the putting together of these blends, including Bell’s and Wm Teacher’s, and fully imported scotches are also readily available – at a higher price of course - though surprisingly there is very little Bourbon or Irish whiskey in the average supermarket.. However, I would heartily recommend you try some of the “Brazilian” brands, a number of which are available, including Old Eight, Drury’s and Wall Street (which despite its name, is fully fledged Scotch and wins my taste prize), the former two being owned by the Campari group. At between R$14 and R$16 a bottle ($8 or £4) they are definite bargain.
One minor quibble. Brazilian manufacturers are not required by law to state the alcoholic content of their product on the bottle and most of them don’t. However, you can take it from me that all of the above-named have a standard 40% content.
