Whiskey aficionados may claim that Manhattans must be made with fiery, grassy rye, while an Old Fashioned requires the sweetness of bourbon.
But a new study from a Drexel University food scientist shows the average consumer cannot discriminate between the two flavors.
Jacob Lahne, PhD, an assistant professor in the Center for Hospitality and Sport Management, found, in a blind sorting task of American ryes and bourbons, participants were more likely to group together products by brand rather than type of whiskey.