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

 The unique flavour and character

comes from the water used

 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

 Malt scotches are generally darker

in colour than blended scotches
because of increased aging in barrel

 They are traditionally served at

room temperature

 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 un-

malted 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.

 Irish whiskey is a blend made from a

mash of mostly barley (malted and
un-malted), wheat, oats, corn and
rye.

 Most Irish whiskeys are produced

from pot stills which help give them a
distinctive taste.

 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 %.

 From a mash of at least 80% corn.

 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.

 Rye, wheat and barley malt

can be used in the blend.

 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.

 The raw bourbon is then

put into new, large, charred
oak barrels ranging from 60
to 66 gallons.

 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)
 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.

 Corn and barley can be used in

the blend.

 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).