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Which flavor has not yet been used to enhance a commercial whiskey?

A. Peanut Butter

B. Venison

C. Haggis

D. Seaweed

C.

Though it may only be a matter of time, as whiskeys redolent of chocolate, salted herring, jalapeno peppers, and snake have all hit the market. The U.S. Alcohol and Tobacco Tax and Trade Bureau (TTB), defines whiskey with vague precision as:

“a spirit distilled from a fermented mash of grain at less than 95% alcohol by volume having the taste, aroma and characteristics generally attributed to whiskey and bottled at not less than 40% alcohol by volume (80 proof).”

Lately, distillers have been taking colorful advantage of the TTB’s relatively lax parameters for taste and aroma. When Ocean Beach, CA, bar owner Steven Yeng turned his predilection for slathering peanut butter on everything into a massively popular whiskey shot, Skrewball Peanut Butter Whiskey was born. New Hampshire-based Tamworth Distilling recently added The Deerslayer, a whiskey flavored with smoked venison, to its lineup of spirits including a whiskey flavored with beaver musk oil. Across the Atlantic, where whiskey must age in wooden casks to earn the name, Irish distillery Origin Spirits released the world’s first whiskey finished in seaweed-charred oak barrels, Currach Single Malt Irish Whiskey.

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