E- Whiskey

WHISK(E)Y Scotch, Irish, Bourbon & Rye

Whiskey | Whisky  There are many types of whiskies but all are made from grains in a similar manner  The most commonly used grains are barley, corn, rye and wheat  Whisky's basic flavouring and bouquet come from the so-called impurities, fusel oil, esters and aldehydes of the grain distillation  The Irish and Scotch Whiskey competition necessitated a change in spelling. For purposes of identification, the Irish kept the "e" and the Scottish dropped it.

Scotch Whisky (Single Malt Scotch Whisky) 

Produced by pot still method only

 The mash consists of only malted barley

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The unique flavour and character comes from the water used

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The distinctive smoky taste comes from the peat fires over which the barley malt dry

Scotch Whisky (Single Malt Scotch Whisky) 

A single-malt whisky means a malt whisky produced by a single distillery

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Malt scotches are generally darker in colour than blended scotches because of increased aging in barrel

 They are traditionally served at room temperature

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By law, all scotches must be aged a minimum of three years in Scotland (Glenfiddich)

Scotch Whisky (Blended Scotch Whisky)

 A blended whisky is usually light and mild tasting  Several years whisky are blended together either before or after ageing

Scotch Whisky (Blended Scotch Whisky)

Blended scotch means a blend of pot-stilled malt whiskies with whiskies produced in Scotland by column still method

 The cereal mix may contain unmalted as well as malted barley and other grains (Johnny Walker Red)

Irish Whiskey 

A distinctive product of Ireland, manufacture in compliance with the guidelines of Irish Distillers, Ltd.

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Irish whiskey is a blend made from a mash of mostly barley (malted and un-malted), wheat, oats, corn and

rye.

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Most Irish whiskeys are produced from pot stills which help give them a distinctive taste.

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Double or even triple distillation is common with Irish whiskey.

Irish Whiskey Irish whiskey must be aged for a minimum of three years in Ireland but is on average aged five to eight years prior to shipping.

Ageing usually takes place in used Bourbon or Sherry barrels or a combination of the two.

Irish whiskey has a delicate odour of honey, vanilla and orange peel, with a light and mild flavour (Jameson, Old Bushmills).

American Whiskey (Corn Whiskey) 

Corn whiskey is distilled at a percentage of alcohol not exceeding 80 %.

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From a mash of at least 80% corn.

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It must be stored in un-charred oak barrels or used charred oak barrels at not more than 62% alcohol.

American Whiskey (Corn Whiskey)  Corn whiskey must be aged for a minimum of two years.

 Because of its dominant corn content, corn whiskey is extremely light in flavour (Early Times).

American Whiskey (Bourbon) 

Bourbon is a distinctive whiskey of Kentucky. 

Made from a minimum of 51% and not exceeding 75% corn mash.

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Rye, wheat and barley malt can be used in the blend.

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The quantity used is dictated by the distiller.

American Whiskey (Bourbon) 

Bourbon must be barreled at not less than 40% and not more than 65% a.b.v.

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The raw bourbon is then put into new, large, charred oak barrels ranging from 60 to 66 gallons.

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Bourbon by law must be aged for a minimum of 2 years.

 Most distillers age it for anywhere from 4 to 10 years (Wild Turkey).

American Whiskey (Sour Mash Bourbon Whiskey) 

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A type of whiskey produced by using a spent distiller's beer to aid in fermenting a new batch of mash.

The lactic acid present permits the pH adjustment and suppresses the reproduction of undesired bacteria.

American Whiskey (Sour Mash Bourbon Whiskey)  Sour mash acquired its name because the spent distiller's mash has a slightly acid taste.  The resulting distilled spirits are anything but sour (Jack Daniels, Jim Bean).

Canadian Whisky (Rye Whisky) 

Made from a mash consisting of at least 51% rye grain.

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Corn and barley can be used in the blend.

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Distilled at 80% alcohol by volume and stored at no less than 65% a.b.v.

Canadian Whisky (Rye Whisky) 

Rye must be aged for a minimum of two years in charred oak casks although four years is standard.

 It varies in colour from light to dark amber (Canadian Club, V.O., Crown Royal).