Whiskey

Whiskey has a long history and it originated in Scotland over 1,000 years ago, after traveling monks brought concentration to the area. Because Scottish monasteries did not have vineyards grapes wine was not an option. So, they started fermenting grains, which shaped the first modern whisky. Hundreds of years later we’re all over Scotland but are now being distilled individualistically. When the colonists came to America, they took distilling with them and the beginnings of modern whiskey. As time sustained, Americans began seeing whiskey’s worth, so much so that it was used as money in the Revolutionary War. After that war, a tax was made on whiskey to help improve the debt. This turned into what is commonly known as the whiskey tax, which began the “Whiskey Revolt.” Over the next few years, whiskey started to be made. The procedure of sour mashing became a thing, important to the creation of bourbon and the start and end of prohibition.

What are the different types of whiskey?

Irish whiskey

Called the father of whiskey, Irish whiskey must be formed in, Ireland. It is usually done from unmalted barley and additional grains in a copper pot aged for years at least three. It is triple distilled, which makes it have a light, smooth flavour.

Canadian whisky

What are the differences between American whiskey & Canadian whisky? Canadian whisky has a lot fewer requirements as Canadian whisky has to be mashed and purified in Canada. It has to be ripened in wooden barrels for at least 3 years. Because the alcohol content may exceed 90 percent, it is allowed to add caramel colouring and artificial flavouring to make it much more drinkable.

Scotch whiskey

Out of entire whiskies in the world, Scotch is certainly the most famous. It is made in Scotland and it is produced from barley. Scotch whisky nearly always sticks to the malted barley, making for a more expensive product. Scotch whisky is usually twice distilled and it is aged in oak barrels for many years and the minimum compulsory amount is at least three. A separate characteristic of Scotch whisky is its famous smoky character and this comes from the use of peat during the aeration process of the barley. Peat is an exclusive form of disintegrated vegetation found in Scotland's bogs, used to heat the fire in the drying process, adding a great signature smoky touch.

Bourbon whiskey

When it derives to domestic spirits, Bourbon is about as American as it gets. This mixed grain whiskey is obligatory to be made from at least 50% corn. For a whiskey to be called as Bourbon, it must be made only in America, not just in Bourbon Country, as some may reason. However, more than 90% of the country's Bourbon is certainly made in Kentucky. Bourbon is always aged in new overdone oak barrels and has no smallest aging requirements, though straight bourbon must always age for at least 2 years. Because of its aging in American oak, Bourbon's flavour profile often tends to be soft and very creamy, with a very strong flavor of vanilla & caramel. The California Cabernet is aged in new oak, brimming with cinnamony, and baking spice flavours. That is the same sensation that the new oak is going to bring to the whiskey. Bourbon formally got its name in the year 1840 when a distiller named Jacob Spears branded his product as “Bourbon Whiskey” because it was formed in Old Bourbon County.

How to taste whiskey?

Because of the 3 various grains, aging containers, and production regulations, each whiskey is distinct and recognizable once you have gotten to know them. The coolest way to identify bourbon, scotch, & rye is by smoke, vanilla, & spice. The finest way to practice is to smell & taste the alteration for yourself.

Here Is what we suggest - Buy small bottles until you know your whiskey liking. Grab a bottle of each and pour it into 3 separate tumblers and now begin to smell it. Whiskey specialists like to call this “nosing.” Nosing does not characteristically mean dipping your nose inside your glass, but start taking light whiffs from every tumbler, really focusing on the diverse aromas within the 3. Always smell your whiskey with your mouth somewhat open as you will actually begin to taste what you are smelling without ever having the whiskey touching your tongue. More probable than not, you will be able to classify which whiskey is which, instantly. Then, you can do the actual tasting. Try to recognize the vanilla of the bourbon or the spiciness in rye whiskey. And if you discover that your whiskey is too strong when it is served neat then you can add a touch of water or a small rock to dilute the beverage.