There’s already a hint of the answer in the strapline, which might steer your judgment in a particular direction: the artificiality of the process. Indeed, this is not about knowing whether the method used will be able to recreate the exact taste and colour of a “real” whisky, naturally aged in its cask, but about asking ourselves if an artificial product can be compared to its genuine twin. It’s a bit like certain “naturally flavoured” foods and others that are artificially flavoured… it is almost more a question of ethics than of taste.
https://www.pastemagazine.com/drink/whiskey/bespoken-spirits-whiskey-bourbon-rum-oak-barrels/
