Beer and bourbon. As if the two didn't already appear to be intrinsically linked, the inherent similarities between craft brewing and distilling at the production level explains the mutual respect amongst their creators. On a local level, the synergetic relationship between the artisan beverage crafters of the Riverside Industrial Park and the East Bayside neighborhood speaks to a community full of support and innovation when it comes to local flavor. As New England Distilling and Maine Craft Distilling enter uncharted, yet welcome, territory as the city's first whiskey producing micro-distillers, vast and varied bourbon-enhanced beverages of the beer, kombucha, mead, and hard-cider varieties set the stage.

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To E or not to E: That's a great question

Whiskey and whisky aren't actually different things: Both are alcoholic liquors distilled from malted grains.

But if you spend even a little time with people who know about this sort of drink, you'll encounter the regional differences in nomenclature, which are usefully non-standard.

General practice is for Scottish and Canadian spirits to be called whisky (plural whiskies), while Irish and US spirits are most commonly called whiskey (plural whiskeys). That said, when you get served your next shot of Maker's Mark, a distinctly US variety, don't be put off by the label, which clearly says "whisky."

For more distinctions between these similar beverages, stop by One Dock in Kennebunk on March 23 at 2 pm for a one-hour, $20 class called "Bourbon and Scotch — what's the difference?" Learn more at  onedock.com.

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  Topics: Liquid , Beer, whiskey
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