Irish Whiskey
Considered to be the father of all whiskey, Irish Whiskey is often a blend of pot-stilled malted and unmalted whiskey and column-stilled corn-based grain whiskey or, as in the case of Bushmills, triple distilled malted barley (single malt). This complex blend and the fact that Irish Whiskey malt is dried in a closed kiln, away from fire and smoke, distinguish it from its closest whiskey cousin, Scotch. Great care is taken during distillation to keep the temperature low so as not to break the delicate sweet, toasty honey flavor. It is aged in used bourbon (or various wine) barrels for at least 3 years.
Scotch Whisky
By tradition and standard, Scotch Whisky uses the spelling for whisky without the "e". The distinct smoky flavor of this distilled classic is due to the malt drying process. Part of which is done over a peat-fueled fire, which allows the smoke to come in direct contact with the malt. Although smoke does define Scotch, each region of Scotland produces a different and distinct flavor characteristics. When choosing a Scotch you will find either "single malt" or "blended" on the label along with an age statement. In the case of blended, the age is that of the youngest whiskey in the blend.
- Single-Malt Scotch Whisky: Single-malt Scotch is produced by a single distillery. There are around 100 distilleries in Scotland that produce a single-malt whisky and each has their own distinct flavor characteristics and notes. After double distilling the malted barley in pot stills, a 140 proof spirit called "plain British spirit" is pumped into oak casks and is aged for at least 3 years. Single malt Scotch whiskies have more flavor blended Scotch and are also used to create those blends.
- Blended Scotch Whisky: The majority of Scotch sold is blended and it is preferred for Scotch cocktails. The harsher tones of single-malts are dampened by blending them with grain whiskies in a cask for several months after each has been aged separately. Scotch blends are an art and each Scotch house has it's own secret recipe. While exact blends are unknown it is typical for 20-25 whiskies to be used in a blend with around 20-50% of those comprised of single malt whiskies. The higher end blended Scotch will have more single malt which leads to a deeper flavor. Blending Scotch is an art and some brands (i.e. Compass Box) focus on this.
How Smoky is Scotch?
Listed below are the different varieties ranked by their level of smokiness from least to greatest. In a good blended Scotch you will probably find a myriad of these flavor characteristics, and you can use this to gauge your personal taste when choosing a single malt Scotch. Of course, each distillery within a region will produce whiskies within a range of smokiness because it is the amount of peat used to "smoke" the barley that truly determines how much of that characteristic comes through, those below are generalities.
- Grain Whiskey: Light, vanilla notes and not much flavor. The blender often uses around 50% of this aged whiskey (at least as old as the bottle's label indicates) distilled in continuous column stills to add sweetness and drinkability to the single malts.
- Lowland Malt: A light flavor with a touch of smoke that takes a well-tuned pallate to recognize. Typically aged in used bourbon barrels, this Scotch has sweet vanilla characteristics
- Speyside Malt: This style remains light, but has fruity notes - that of apple and pear - with grassy tones and little to no smokiness. The fruit tones are sometimes imparted from aging in used Scotch casks, or "refill" casks, and forms a nice background for blends.
- Sherry Cask Malt: Due to this whiskey's aging in used sherry casks this style is fruiter, but finds a balance with a slightly more intense smoke. It is a long lasting, dry fruit with a rich, full body.
- Highland Malt: Now we're getting some smoke. This Scotch is characteristically warm and robust, and the location of the distilleries add a salty, "maritime" flavor aspect to the whiskey.
- Island Malt: Ford calls this amount of smoke "Johnnie Walker Black Label territory." It has a hearty peat and is considerably smoky although within reason. The finish is most remarkable with notes of pepper.
- Islay Malt: Although this usually the lightest single malt in color because it is often aged in refill casks. Islay's are famous for their smoke, especially their ember-like finish that some pallates can handle and some cannot. It is very warm and intensely smoky with a dry finish.
Bourbon Whiskey
When one thinks of Bourbon, Kentucky and a Mint Julep immediately come to mind. Bourbon whiskey received its name from Bourbon County, Kentucky (where no bourbon is made today), however it can be distilled in any American state. According to a 1964 act of Congress, it must have a mashbill of at least 51% corn, with other grain whiskies comprising the rest. This straight whiskey, known as "America's Native Spirit," must be distilled at 160 proof (80% alcohol) or less and be aged a minimum of two years in new, charred oak barrels, although it is often aged for four years or more. No blending or additives (except water to reduce to bottling proof) is allowed in Bourbon.
Tennessee Whiskey
Tennessee sour mash whiskey is very similar to Bourbon. It only need to be distilled of 51% of corn, with a maximum of 79%. The distinct difference in Tennessee Whiskey is due to a filtration process where the whiskey is allowed to slowly drip through 10 feet of sugar-maple charcoal, a process that can take up to 2 weeks for one batch and is known as the "Lincoln County Process." The whiskey is then transferred to a charred barrel for aging, a minimum of two years. It is common to perceive a charcoal taste in Tennessee whiskey, most prominently in the two most famous brands, Jack Daniels and George Dickel.
Rye Whiskey
Wheat and barley are commonly used to make Rye Whiskey, however US law mandates that at least 51% of grain used is rye. Rye Whiskey is most similar in taste to Bourbon although there is a spiciness and slight bitter flavor to it that is due to the natural bitterness of rye. During Colonial times Rye Whiskey was very popular, especially in the northeast, however Prohibition damaged the industry and only a few distilleries continued production after it was repealed. Rye has made a comeback in recent years with renewed interest in classic cocktails, which called for it on a regular basis.
American Blended Whiskey
Like blended Scotch, American Blended Whiskey is a careful selection of straight whiskies and grain spirits combined to create one distinct spirit. A blended whiskey must contain at least 20% straight whiskey and premium brands may have as many as 75 different straight whiskies and grain neutral spirits. This art of blending produces a balanced, rich, light-bodied whiskey, each with its own character.
Canadian Whiskey
When a cocktail calls for "whiskey" you may want to choose a good Canadian Whiskey because it is light-bodied, versatile and very mixable. Made primarily of corn or wheat and supplemented with rye, barley, or barley malt, Canadian Whiskey is aged in used oak barrels for a minimum of 3 years although most are aged for 4-6 years. Almost all Canadian Whiskey is a blend of various grain whiskies of different ages.
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