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When Hyperbole Goes Too Far

I've seen this on TV about ten times now and every time I cringe. Yesterday's interview with Rachel Barrie, however, got me thinking about how we describe whisky. Rachel's descriptions are like dreams or memories, a bit too much for some perhaps, but they come from a real place. I experienced it first-hand while visiting Glen Garioch distillery.  With the exception of her "grandmother's kitchen," I can vouch for the sights, sounds, and smells she describes. Personally, I try to tell an entertaining story when it comes to whisky, rather than sell you just tasting notes. While it's fun to wax poetic about booze, I sometimes find the enthusiasm expressed in our descriptions just a bit too over-the-top. I'm a pretty enthusiastic guy, so one might be surprised by my annoyance for this phenomenon (that's hypocritical, some might say!).

Enter Taco Bell – a restaurant I grew up on and have nothing against.  There's nothing like a double-decker taco at 1 AM.  Now they have this new "Cantina Bowl" menu, however, and they're trying to talk about their food like it's art. I don't know who Chef Lorena Garcia is, but this made me laugh, as did the above commercial. You'll see what I mean.

I hope I don't talk like this when you come ask me about whisky.  I'd be really embarrassed if I did.  Two fast-food ingredients are described as "beautiful" and the canned black beans are "amazing." This is where we're headed.  Everything is "amazing." It's partially my fault.  I'm a part of this growing trend and I feel terrible about it.

-David Driscoll