Whisky, good whisky, and even maybe bad whisky is good, great,
even stupendous (as is whiskey, as is bourbon). But what about
the new honey-flavored whisky—Dewar's Highlander Honey, for
example—in which the drink has been infused with "natural
flavors"? It's been done before, of course, with bourbon, with
brands ranging from Wild Turkey to Jim Beam, and there are other
flavors, like cinnamon, too. "As heretical as it may seem to
old-school sippers, the whiskey world has taken a cue from the
vodka one and gone the flavored route," writes Charles Passy in
The Wall Street Journal's MarketWatch. How should we feel about
the flavored new varietals that are coming down the pike, with
which manufacturers hope to win over women and "novice
drinkers"? Should flavored whisky exist? We discuss.   No. Why
must we sully something good?  This is precisely, devastatingly
why we can't have nice things: Because someone decides to put
honey flavor, or chocolate, or vanilla, or pomegranate infusion,
in them. It happened with co