Norman Whiskey is a type of whiskey produced on the planet of New Normandy, typically outside of the city of Côte de Forêt though other cities on the world produce it in much smaller quantities. It is much desired form of whiskey throughout the Unified Republic of Stars though distillation of the spirit occurred later than Galilean Whiskey, believed to have begun around 2154.
Unlike Galilean Whiskey, Norman whiskey is very much a creation of the planet of New Normandy and the natural products which the distillers discovered were grown there. Rather than using oak transplanted from Earth to age the spirit in, the distillers prefer to use the native hardwood that grows on the Côte de Forêt continent. This wood which gives the spirit a much darker color and syrupy consistency is also harder to penetrate making Norman Whiskeys generally older than their Galilean equivalents.
The mash used to create the spirit are usually an equal part Earth rye and corn for up to 70% of the mash with a dried local grass taking the place of Earth transplanted wheat. The grains are roasted over a local moss with flavors similar peat though more mild to give the mash a more smokey flavor. The roasting of the grains is up to the individual distiller and can range from no roasting at all to a heavy roasting, resulting in a wide range from no smoke to heavy smoke flavors in the spirit.
Additionally, many people believe that the softness of the spirit comes from the water that trickles through the limestone formations in the foothills of the Côte de Forêt mountain range.
Norman Whiskey is extremely popular in every city of New Normandy but especially in Côte de Forêt itself where it is almost the entirety of the Alcohol Culture there and, though not as popular as drinking it over a few ice cubes, a wide range of cocktails have been invented in which it is the main ingredient. It is also one of the few major exports of the city, with bottles being found far and wide in the Republican Star Cluster.
However, because of its relative less popularity to Galilean Whiskey, one can usually find it in the more upscale restaurants and clubs beginning as late as 2165 and more widespread drinking of it by 2175. Collectors of whiskey, though, would have latched onto it by its second distribution with more casual drinkers not catching onto the spirit until as late as 2170 or so.
One of the more popular distillers of the spirit is the Williams Whiskey Distilling Company. Though located outside of Sarajito instead of Cote de Foret, the region shares many of the same conditions as the island continent.