There comes a time in one’s life when it’s no longer cool to mindlessly shout, “a shot of whiskey” when bellying up to the bar. You do know there are distinctly different types of whiskey don’t you? Well in case you missed it in Mixology 101 either in the School of Hard Knocks or sometime in college, you’re in luck. I’m going to distill whiskey down to its core elements. Listen up because there will be a test at the end.
Whisky loosely defines a panalopy of alcoholic beverages distilled from any combination of fermented or malted barley, rye, malted rye, wheat, or corn that is aged in oak casks. The word “Whisky” originates from the Gaelic word “water” and the first written record of its creation dates back to 1405 in Ireland. Scotch and Bourbon are the two biggies dwarfing (Please click this link..) all other whiskey varieties.
Scotch
The two basic types of Scotch are Malt and Grain. Malt is whisky made entirely from malted barley. Grain is whiskey made from malted and unmalted barley along with other grains. 3 different varieties of Scotch result:
• Single malt whisky is produced by a single distillery. Unless the whisky is described as “single-cask”, it will contain the same type of malt yet from many casks. This allows it to achieve a taste representing a particular distillery’s brand such as Glenfiddich, Bowmore, or Glenlivet.
• Vatted malt is created by combining malt whiskies produced by different distilleries. It is usually labelled as “pure malt” or “malt”. A top brand in this category is Johnnie Walker Green
• Blended whiskies, usually cheaper and made from a mixture of Malt and Grain from many distilleries, are blended to produce a flavor consistent with a brand that’s independent of a particular distillery such as Ballantine’s or Chivas.
Usually Scotch is distilled twice, though sometimes a third time. International laws require anything bearing the label “Scotch” to either be distilled in Scotland and matured for a minimum of three years in oak casks or distilled elsewhere meeting the same standards. Whiskies mature only in the cask and not the bottle, so a Scotch’s age is measured between the time it is distilled and bottled. This indicates how much the cask has interacted with the whisky, altering its body and taste. Whiskies that have been in the bottle for many years may be considered rare but are not older and will not necessarily be better than a more recently made whisky matured in wood for a similar time. If Scotch whisky is from more than one cask, and if it includes an age statement on the bottle, it must reflect the age of the youngest whisky in the blend. As a result, many single malts omit the age because they use younger elements in small amounts for flavoring and mellowing.
Bourbon
By international agreement, a whiskey qualifies as Bourbon if it is made in the United States, contains at least 51% and no more than 79% Indian corn, distilled at no more than 160 proof, and aged in an oak cask charred on the inside. Distillers typically use American White Oak casks because they are porous enough to enhance aging yet not too much allowing leakage. Most bourbon is aged four years or more with higher-end brands topping six years or longer. Nothing can be added during bottling to enhance flavor, sweetness, or alter color so this rules out Jack Daniels and Southern Comfort. Other grains included with the Bourbon making process are malted barley, rye, or wheat.
Bourbon whiskey was first made in the central bluegrass region of Bourbon County, Kentucky. The county received its namesake in honor the French royal family. In 1774 at Fort Harrod (now Harrodsburg) Kentucky, residents had an abundance of corn exceeding what they and their livestock could eat. They began converting the excess into whiskey because it didn’t spoil and could be transported more easily than the grain itself. As the distilled spirits were shipped in barrels down the Ohio and Mississippi rivers to New Orleans, they were stamped with the county’s name, eventually becoming synonymous with this kind of whiskey. Later on, an important refinement known as the sour mash process was pioneered by Dr. James C. Crow at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. Each new fermentation is conditioned with some amount of spent mash (previously fermented mash that has been separated from its alcohol). The acid introduced by using the sour mash controls the growth of bacteria that taints whiskey and creates a proper pH balance for the yeast to work. Popular brands include Maker’s Mark, Wild Turkey, and Jim Beam.
So now for the test. Try some different shots of Scotch described above and some of the recipes below. Savor the distinctions you have just learned between Bourbon and Scotch. Then next time you’re out painting the town red, ask specifically for the type of whiskey and/or cocktail you prefer.
Check out these awesome products from After5 along with some cocktail ideas to go along with all your newfound knowledge.
whiskey-decanter
|
These are our new Crystal Decanters, GREAT for Whiskey, Bourbon or Scotch…or hell all three!
Rusty Nail
Fill a rocks glass with ice
1 1/2 oz. Scotch
1/2 oz. Drambuie
Always pour the Drambuie last to allow it to mix with the lighter Scotch
Combine ingredients in a mixing glass and strain into glass
Black Dragon
1 part mint schnapps
1 part Kahlua coffee liqueur
1 part Glenfiddich Scotch whisky
In shot glass, first add the mint schnapps, then add Kahlua and finally add the scotch. If done correctly you should have three different layers
shotglass-checkers
|
Shot Glass Checkers…a good way to get REALLY… ummm, well lets just say you might not want to play this one if you are trying t improve your gaming skills….
Dixie Dew
2 oz Bourbon
1/2 tsp Triple Sec
1/2 tsp Creme de Menthe (white)
Shake all the ingredients with ice and strain into cocktail glass
Midnight Cowboy
2 oz Bourbon
1 oz dark rum
1/2 oz heavy cream
Shake with ice and strain into cocktail glass or serve on the rocks
Now these are just awesome…maybe its just cuz I’m from Michigan but either way, these are AWESOME!
Mint Julep
4 oz Bourbon
1 dozen fresh Mint Leaves
1 White Sugar cube or 1 teaspoon Granulated Sugar
Muddle the mint and sugar together with a dash of bourbon in a silver julep mug (a rocks glass or highball glass will suffice). Fill glass with ice, add more bourbon and stir Garnish with a mint sprig and serve with a straw
And last but not least…just in case you want to spread your new knowledge…keep it in your pocket for that perfect opportunity. 
