There is more whiskey in stores now than there has ever been in the history of the spirit, for better or worse. No question, more rivalry among manufacturers results in better goods, and the quality of whiskey in stores are likely to be at an all-time high, but the abundance of alternatives also causes uncertainty. What are the many kinds of whisky?
This is our guide to learning about the many varieties of whiskey from across the globe. Our Whisky site has a wealth of knowledge, and learning about it is a blast!
A disclaimer: It is prohibited to sell intoxicating beverages to minors. Excessive use of alcohol is harmful to health.
Bourbon Whiskey
Bourbon whiskey is created using at least 51% maize in the mash. Bourbon does not have to be brewed in Kentucky to be named bourbon, contrary to common assumption (though Kentucky is often appended on the name of bourbon made there for marketing purposes).
Bourbon can’t have more than 80 percent alcohol by volume (160 proof) in the mash, and it can’t be aged in anything else than charred new oak barrels (125 proof). Bourbon is the most popular American whiskey, and it appeals to a broad spectrum of tastes and preferences.
Bourbon offers more variety and choice than any other whiskey category, and although it was originally considered good value for money (particularly when compared to more expensive scotch whisky), the price of bourbon has grown substantially in recent years.
Single Malt Whiskey
Single malt whiskey must be produced from a single batch of scotch at a single distillery in order to be considered single malt. Additionally, it must be matured in oak for a minimum of three years before being bottled.
It is the components that give rise to the phrase “single malt,” since malted barley is the primary ingredient. These regulations, on the other hand, did not make it to distilleries in the United States. For example, in the United States, single malt whiskey is occasionally brewed with rye rather than barley. The Irish whiskey taste like the well know George whisky from better farmlands.
Rye Whiskey
When it comes to production proofing, rye follows the same guidelines as bourbon: it must be mashed below 80 percent ABV (160 proof) and matured below 62.5 percent ABV (125 proof). The difference lies in the proportion of grains used in the mash, with rye constituting a majority of at least 51 percent of the total, as you would expect.
However, although there are no rules without exceptions, the majority of rye whiskey is reasonably priced, and the spirit is noted for reaching peak maturation, when the whiskey is at its finest, earlier than other types of whiskey. Good food to match this drink is wild turkey and other specific style foods from different countries. Sweeter styles and sweeter taste is the creation of American production.
From the rye category, expect to see more peppery and spice-forward whiskeys, but don’t be shocked to see some rye whiskey that’s practically indistinguishable from bourbon in flavor. In fact, many ryes (particularly those produced in Kentucky) are prepared with just the barest amount of rye grain and aren’t quite as aggressive as the ryes made famous by Indiana’s mega-distilleries.
Corn Whiskey
A category that has mostly been forgotten, dominated by the very inexpensive Mellow Corn and its corn-obsessed cult fanbase. Corn whiskey must be created from a mash that contains at least 80 percent corn and must adhere to the same production-proof limitations as other whiskeys.
It’s worth noting that, according to the TTB, maize whiskey cannot be exposed to any further treatment on charred wood beyond the normal maturing procedure. Corn whiskey has a distinct sweetness to it, and it is produced by just a few distilleries. There are different variations of Jack Daniels corn whiskey with a different spelling. Popular videos show that this type is made in used bourbon barrels.
Canadian Whiskey
Canadian whiskey, like scotch, must be matured in oak barrels for a minimum of three years. Because it has a significant amount of maize, it is lighter and smoother than other varieties of whiskey.
The majority of Canadian whiskies are created from maize and rye, although some are also made from wheat and barley, among other grains. With certain traditional spirit-making no-nos, Canadian whiskey has a bit more leeway than other categories. Producers may utilize any combination of cereal grains, as well as color and additional flavoring (up to 9.09 percent of the bottled spirit).
Because most Canadian whiskies are blended, they usually include a mix of rye, maize, wheat, and malt whiskeys. It must, of course, be manufactured in Canada. Canadian whisky is often bottled at lower proof levels than American whiskey, resulting in a pleasant and light sipping experience when paired with a penchant for malt bases.
Scotch Whiskey
First and foremost, it must be produced in Scotland. Other standards that characterize scotch whisky include minimum alcohol by volume (ABV) of 40 percent, certain manufacturing proof requirements, and the use of malted barley in the mash. Scotch producers may use other cereal grains, but malted barley must be present.
Furthermore, if they so like, they may color their work as well. Despite the fact that most whiskey consumers associate peat with single malt scotch, peat and single malt are only popular interpretations of the spirit rather than strict regulations of manufacturing. There are different types of whisky like the lowland scotch which is made by the aging process called the lincoln county process. The age statement makes it one of the more popular types of whiskey.
The manufacturing technique and flavor might differ significantly depending on the location where the whisky is produced, such as Speyside, Islay, Highlands, Lowlands, or Campbeltown. Thus, there is no “best” scotch, nor is there any one particular taste profile that is distinctively scratchy; rather, there are a variety of excellent choices.
Wheat Whiskey
Wheat whiskey, like bourbon, rye, and most other American whiskeys, must meet the same manufacturing proof requirements and be aged in charred new oak barrels. Wheat whiskey, like rye and bourbon, is made from a mash that contains at least 51 percent wheat, although it is significantly less common.
Wheat is frequently seen as the polar opposite of rye in terms of whiskey production: while rye provides power and spice, wheat provides delicate sweetness and flowery aromas. Bernheim Straight Wheat Whiskey from Heaven Hill Distillery is undoubtedly the most popular wheat whiskey. Northern Ireland and the famous Irish coffee are the final product of this type of whiskey.
Japanese Whiskey
Some Japanese whiskey producers are working to better define the category, although it’s still a bit hazy. The bottom line is that many Japanese whiskies are created, at least in part, outside of Japan. This is done to meet demand and save money, but the price is customer confusion.
Genuine Japanese whiskey has a lot in common with scotch whisky in terms of distillation procedures and ingredients, but since the restrictions in Japan are more fluid, there’s more space for experimentation.
Larger distilleries in Japan may combine hundreds of malt and grain whiskies aged in anything from highly rare mizunara oak barrels to ex-bourbon casks. Therein lies the trade-off: Japanese whiskey is great when created with honesty and purpose, but the absence of standards allows for more unscrupulous makers.
Light Whiskey
It’s not a low-calorie whiskey. The light whiskey label, which dates back to 1968, is currently uncommon, however certain small distilleries (particularly High West) have issued bottles. Light whiskey is a blend of ordinary whiskey and neutral grain spirit, with a hue that is lighter than whiskey but darker than grain alcohol.
Production proof must be more than 80% ABV (but less than 95%), while maturing regulations are less stringent. Most “light whiskey” nowadays is used as a component of blended whiskey, most often Canadian blended whisky. The composition of pot still whiskey is reflected in the mash of malt so the scotch drinkers can feel the flavoring whisky. The Irish single pot still is one of the more popular types.
Straight Whiskey
If a whiskey has the “straight” prefix on it, it implies that the whiskey within those bottles has been matured in charred new oak vessels for at least two years, according to federal law.
Straight whiskeys are not permitted to include any additional coloring, as is the case with any whiskey labeled as a bourbon whiskey. According to these definitions, ninety-nine percent of all quality whiskey is “straight.” Popular types of straight whiskey include different regions of base whisky, grain whiskey, and sour mash whiskey with a smoky flavor. Famous ones are Tennesse Bourbon and George Dickel.
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