Sensory resemblance does not alone resolve whiskey's classification; production history and conventional or geographic boundaries introduce distinct criteria.
Thomas W. Polger, “As a Good Bartender Might: Whiskey and Natural Kinds,” in Whiskey and Philosophy: A Small Batch of Spirited Ideas, ed. Fritz Allhoff and Marcus P. Adams (Hoboken, NJ: John Wiley & Sons, 2010), 187–192.
Thomas W. Polger, “As a Good Bartender Might: Whiskey and Natural Kinds,” in Whiskey and Philosophy: A Small Batch of Spirited Ideas, ed. Fritz Allhoff and Marcus P. Adams (Hoboken, NJ: John Wiley & Sons, 2010), 187–192.
192
187
Thomas W. Polger, “As a Good Bartender Might: Whiskey and Natural Kinds,” 187–192.
Chapter 11: As a Good Bartender Might: Whiskey and Natural Kinds
Local user-supplied PDF; printed-to-PDF offset +20; no public PDF permalink. Used in linked literature note.
Thomas W. Polger, “As a Good Bartender Might: Whiskey and Natural Kinds,” in Whiskey and Philosophy: A Small Batch of Spirited Ideas, ed. Fritz Allhoff and Marcus P. Adams (Hoboken, NJ: John Wiley & Sons, 2010), 187–192.
Supports
Sensory resemblance does not alone resolve whiskey's classification; production history and conventional or geographic boundaries introduce distinct criteria.
Evidence trail
Whiskey and Philosophy — Natural-kind question remains open
Whiskey and Philosophy — Authenticity, categories and sensory resemblance