Notes

Whiskey History: A Timeline of Whiskey

What are the various varieties of whisky? Here’s our Guide to learning the various varieties of whiskey from all around the globe. There’s a lot of info here in our Whisky resource and it’s so much enjoyable to learn!

There are many various sorts of whiskey, usually distinguished by their hometown, types of grain, mixing course of, or growing older process:

1. Blended whiskey: A blended whiskey is a mix of whiskeys, probably produced by different distilleries.
2. Bourbon whiskey: Bourbon is American whiskey, often (though not exclusively) produced in Kentucky, containing a minimal of 51 percent corn in its mash invoice or grain makeup. Bourbon should be aged in newly charred oak barrels if produced in the United States, making for a typically nutty taste profile and a mellow, caramelized sweetness.
3. Canadian whisky: This kind of whisky must be produced and aged in Canada, have a minimal of forty % ABV, and age a minimal of three years in wooden barrels no bigger than seven-hundred liters. Canadian whiskey also can contain caramel and different flavorings or additives, leading to numerous tastes between manufacturers.
four. Irish whiskey: A spirit must be produced from malt, cereal grain, and barley and distilled, aged, and bottled in Ireland to qualify as Irish whiskey. Irish whiskey should be aged in picket casks for no less than three years. blanton's takara muted, malt character of Irish whiskey shines most when the spirit is aged in less conventional vessels like sherry casks or rum casks.
5. Japanese whisky: Whisky is bottled in Japan, nevertheless it isn’t essentially distilled or aged in the region. Some Japanese whisky draws instant comparisons to Scotch whisky, while other producers are frequently evolving, harnessing the distinctive qualities of indigenous Japanese oak.
6. Rye whiskey: Rye whiskey accommodates a minimum of fifty one percent rye in its mash bill. Like bourbon, rye must be aged in newly charred oak barrels if produced within the United States. In general, rye is lighter-bodied than many different whiskeys; you'll be able to determine it by its tingly spiciness.
7. Scotch whisky: Scotch have to be distilled, aged, and bottled in Scotland. Scottish legislation mandates that scotch be aged in oak casks for at least three years. Scotch malt whisky producers historically function in 5 specific Scottish areas: the Highlands, the Lowlands, Campbeltown, Islay, and Speyside. Scotch receives its smoky character from peat—a dense moss lit on fire to dry out the malted barley from the distillation. Unless a recipe requires a particular scotch by producer or style, a blended scotch might be your greatest guess for many cocktails. Use a single-malt scotch when you're drinking it neat or on the rocks.
eight. Single-malt whiskey: A single-malt whiskey comes from a single distillery and only accommodates one sort of malted grain. A single-malt whiskey bottle might embody whiskey from a quantity of completely different casks—unless it’s a single cask whiskey.
9. Tennessee whiskey: A subtype of Bourbon, Tennessee whiskey is filtered via sugar maple charcoal earlier than it is aged. This filtering methodology is the Lincoln County Process, and it is what provides Tennessee Whiskey its personal unique flavor.

Great query. Whisk(e)y is the general overlying term to categorize all of them. Basically, they’re all whiskeys and just several sorts of whiskeys. After that, it is just breaking them down into the place on the earth it comes from, the distillation processes which every region makes use of, and the grains used. Here’s the place the main 5 whiskey varieties come from.

Scotch – Scotland
Bourbon – USA
Irish Whiskey – Ireland
Canadian Whiskey – Canada
Japanese Whisky – Japan
All these varieties of whiskey are distilled from various and/or specific grains (corn, wheat, rye, oats, and barley) and aged in barrels. In a basic sense, whiskey is simply distilled, hop-less beer (99.9% of the time – we've had a whiskey which used hops too). Grains are steeped and yeasted, converting the sugars from the grains into alcohol. Each grain has a special sugar content stage. For instance, corn has a better sugar content than wheat or rye, giving a whiskey made with corn a sweeter style than one with wheat or rye. After converting the sugars to alcohol, whiskey making deviates from beer making and goes via varied distillation processes, depending on which type of whiskey it is. They are all no less than 40% alcohol by volume (80 proof).

Each country has its personal set of laws for producing their whiskies. These rules combined with their native natural assets, agriculture, and traditions create the foundations for each country’s whiskey. Let’s take a look.

IS IT WHISKY OR WHISKEY?
Spelling – what’s with the completely different spellings (whisky or whiskey) when speaking about kinds of whiskey? Neither is incorrect, unless you would possibly be regionally biased. Different regions have completely different historical spellings.

Whiskey – usually US & Ireland
Whisky – Scotland, Canada, and Japan

In the beginning Europeans first arrived to the US and they discovered an abundance of rye, giving start to rye whiskey in the US. Later after settling into present day Kentucky, corn grew very nicely and America’s treasure, bourbon got here to be. There are many sorts of whiskeys made in the US ranging from unregulated moonshine to white whiskey to the highly regulated Bottled in Bond Bourbon. Bourbon, Tennessee Whiskey, and Rye are the first types we’ll take a look at.
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