Whiskey SectionWish you knew more about whiskey, how to shop for it, and what makes one whiskey different from another? Then you're in the right place!
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Whiskey Profiles
The term "Whisky" will be used for Canadian and Japanese. Domestic and Irish will be referred to as "Whiskey"
What is Whiskey?
Whiskey is a spirit made from grains and almost always aged in wood. The basic four grains are: wheat, rye, corn and barley. The recipe (or combination) of these grains make up the mash bill. Each country has different rules on how the mash bill can be made and how much time it spends in oak.
Water plays a huge role in the production of Whiskey. Of primary importance is that the water be iron free. Iron would turn a matured whiskey from a golden hue to a black tinge. Also, how hard or soft the water is can be a major factor. Hard water carries minerals like calcium, magnesium, or phosphates. Soft water contains only sodium. The final flavor of a whiskey is greatly impacted by the water that is used by the distillery. For example, the local water supply in Scotland is much different than in the United States. This plays a large role in the finished character of each countries' whiskey.
Whiskies can be Blended, Single-Barrel, or Cask Strength.
Blended whiskey is the largest of the categories and usually made from different whiskies from different distilleries.
Single-Barrel is where a single barrel is selected and diluted with water to reach a bottling strength of 80 proof or higher. It is bottled without blending with the other barrels.
Cask-Strength (or Barrel Proof) bottling is where no water has been added to the whiskey before bottling.
Oak Aging
Most Whiskies are aged in oak barrels for some length of time. In the U.S., the climate is warmer, the barrels (casks) need more air circulation, and new American Oak barrels are used due to less saturated pores in the wood. In Northern Europe, the climate is cooler, barrels are stored in damp environments with little air circulation, and used barrels are the primary vessel for aging due to more saturation in the woods pores.
Maturation
The length of time, and the vessel used, to mature whiskey in barrels varies greatly from one region to another. The climate, humidity, and temperature swings throughout the year can have a large impact on the time needed for a whiskey to mature. Because of these factors it may take much longer to mature a whiskey in Northern Europe (Ireland, Scotland) than in the United States (Kentucky, Tennessee). It's estimated that for every year of aging in the U.S. it may take as many as 3 years to reach the same maturation in Northern Europe.
Kentucky Bourbons:
Bourbon is produced in more than ten states in the U.S. However, 95% of all bourbon is produced in Kentucky. it has been estimated the there are almost five million barrels of bourbon aging in Kentucky - a number that exceeds the state's human population.
Bourbons from the U.S. must:
- be made of at least 51% corn (many producers use much more)
- be distilled at and alcohol by volume not exceeding 160 proof
- be stored at no more than 125 proof in charred new oak barrels
- be bottled at a minimum of 40% alcohol by volume (80 proof)
- be stored in new charred oak barrels for two years to carry the name "Straight Bourbon"
Tennessee Whiskey:
Whiskies from here must:
- be produced in the state of Tennessee
- be produced using the Lincoln County Process of charcoal filtration
- be made of at least 51% corn
- be distilled at and alcohol by volume not exceeding 160 proof
- be stored in charred new oak barrels for at least two years
- be bottled at a minimum of 40% alcohol by volume (80 proof)
- be stored in new charred oak barrels for two years to carry the name "Straight Bourbon"
Canadian Whisky:
Bourbons from here must:
- be made from a mash of fermented cereal grains
- be aged in small wood containers for no less than three years
- be Possess the aromas, taste, and character generally attributed to Canadian whisky
- be mashed, distilled, and aged in Canada
- be stored bottled at no less than 40% alcohol by volume (80 proof)
- Canadian law also allows 9.09% of the total product to be other ingredients. These could be sherry, sweetener, brandies, wine, caramel coloring, etc.