Types of Whiskey

The world of whiskey is a complex maze of grains, flavors and distillation processes. Four countries produce distinctly different whiskies: Ireland (Irish Whiskey), Scotland (Scotch), America (Bourbon, Tennessee Whiskey, Rye Whiskey, Blended American Whiskey), and Canada (Canadian Whiskey), although whiskey is made throughout the world. This wide market ensures that almost everyone will find a brand or type that they prefer and, when asked, every whiskey connoisseur has a pointed opinion on which is the best whiskey.

Whiskey Flavor Guide:

Corn - adds sweetness
Barley - Shortbread, Biscuit, nutty flavor
Rye - Boldness and spicy flavor
Wheat - pronounced caramel and vanilla flavor, softer

Some whiskey tasting suggestions: Starting with something smooth is a good way to introduce yourself to whiskey.

• Irish blends such as Clontarf or Tullamore Dew are very friendly and easy to drink, while still giving you something interesting to think about.
• If you'd like to try bourbon, Jefferson's or Eagle Rare are both smooth and have a lot going on in the glass.
• If you like sweet flavors, try a rye such as Bulleit or maybe Redemption, both of which are easygoing but have enough character to keep your tongue engaged.
• Save the single malt scotch for later because there are so many variations that it's better to have an idea of what you enjoy before you start trying them.

All bourbons — and most ryes — are aged in oak wood barrels that are charred to release an array of flavor compounds. Think vanilla flan, burnt caramel and smoky wood. These compounds seep into the whiskey as the spirit sits in the barrels. Rye and bourbons made at the same distillery had flavor profiles that looked more similar to each than to other ryes and bourbons, respectively. If distillers are aging their rye whiskeys in the same type of barrels that they use for their bourbons, then the two liquors wind up with a similar flavor profile. In contrast, the ryes made at operations that don't also produce bourbon had a unique flavor profile distinct from corn whiskeys. By law, rye whiskeys must contain at least 51 percent rye. The rest can be corn, wheat or any other grain. The same goes for bourbons, except they need to be 51 percent corn.

Malted Grain: Whether you’re a whiskey drinker or a beer drinker, “malted grain” is a term that comes up often. Most often referring to barley, malt is used to make whiskies around the world—from Scotland to Japan. For many distillers nowadays, malted grain comes from a malt house. Here maltsters with expertise in growing, sourcing and malting barley have the ability to produce consistent malt. Moreover, they have the resources for experimentation and innovation. Barley, particularly two-row or six-row, is the most commonly malted grain for whiskey. But pretty much any kind of cereal grain can go through a similar process, including wheat and corn.

Essentially, malt is grain that has been germinated and dried in a precise three-step process. The first step is steeping, which is exactly what it sounds like. Barley—or other grain types—is soaked in water for a period of time to “wake the barley up,” says Garden. The grain then spends two to three days going through a period of soaking and air resting. The goal is to raise its moisture content to around 45 percent. After that point, the germination has already begun. This is done in order to lock in enzymes that are are highly beneficial to the fermentation process. These enzymes are produced as the grain (a seed) begins to grow. The barley kernels then enter the kiln for drying down to as low as three percent. This halts growth and traps the enzymes and sugar content produced by germination of the grain. Different malted barleys can exhibit exceptionally different flavors, from roasty toffee to tropical fruits like bananas and pineapple. A malted barley for a lager-style beer, for example, will be light in color and flavor. Compare that color and flavor to a malted barley used for an amber ale or porter.

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.

The Irish have been producing whiskey since the middle ages. In fact, the oldest legal grain distillery in the world is located in Bushmills, having been started in 1608. Irish Whiskey is often compared to blended scotch whiskey. This is not accurate. Irish whiskey is triple-distilled, as opposed to blended scotch which only undergoes a double distillation. Unlike scotch, the Irish malt is kilned over coal as opposed to peat. Finally, unlike the Scots, the Irish use unmalted barley, oats, and rye in their blend. Irish whiskey is thus lighter, less "smokey" tasting than most blended scotch whiskies.

A key reason for the robust sales of Irish whiskey is its signature smoothness and sweetness, which makes it incredibly easy to drink. This unique flavor profile is due to two major factors: The whiskey is usually distilled three times, and the barley is rarely dried over burning peat. (Most Scotch is distilled twice and the malt is often peated, giving a smoky flavor.)

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.

There are five official Scotch regions, and a sixth which deserves separate mention.

• Campbeltown: Once home to dozens of distilleries, Campbeltown is more of a past relic, with only three distilleries still operating: Glengyle, Glen Scotia, and Springbank.
• Highlands: The largest geographical region, the Highlands are well represented with brands such as The Macallan, Oban, Old Pulteney, Glenmorangie, Dalmore, Talisker, and Dalwhinnie.
• Islay: Home to big, smoky, peaty, salty whiskies, such as Ardbeg and Laphroaig, both of whom are celebrating their 200th anniversary this year. In total, the small island has eight distilleries, also including Bowmore, Bruichladdich, Caol Ila, Kilchoman and Lagavulin. Known for heavier, more smoky Scotch varieties. Some have equated rye to Islay scotches which carry more bite, smoke and earthy flavors than Speyside or Highland malts.
• Lowlands: Another diminished region, like Campbeltown, there are only a few distilleries remaining in the Lowlands. The whisky of this region is generally considered to be more mild, mellow, and delicate. The three distilleries in operation include: Glenkinchie, Bladnoch, and Auchentoshan.
• Speyside: Adjacent to the River Spey, Speyside has the largest collection of distilleries of any Scotch region, about half of the country's total. That includes many of its most iconic brands as well, such as The Glenlivet, Glenfiddich, Aberlour, Balvenie, and The Macallan.
• Islands: The unofficial sixth region is the Islands, which represents all of the islands except for Islay. That includes distilleries such as Highland Park, Talisker and Arran.

American Whiskey

• 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.
  
  The Taste: Vanilla, oak and caramel notes. Flavor descriptors such as toffee, pralines, vanilla, and dried fruit to describe the initial rush of flavors in a good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive spicy oak firmness that is unique to American whiskeys.
  
  Most bourbon mashbills contain corn, barley, and rye. The more traditional ones have 8 to 10 percent rye. A few bourbons stand out with a high rye content that makes for a bold, spicy flavor.
  
  Bourbon can be much more than the 51 percent corn minimum; many are made from 60 to 70 percent corn. But very few exist with a really high corn content. Whiskeys with a high percentage of corn may come across with extra sweetness. Also note that there is a separate and distinct category of corn whiskey; these spirits must be at least 80 percent corn and can only be aged in used charred barrels or new uncharred wood.
  
  While most bourbons are made with corn, rye, and barley, a handful of outlaws defy that tradition with a mashbill of corn, wheat, and barley. Whiskey geeks call these "wheaters" or "wheated bourbons." This style offers a flavor profile with more pronounced caramel and vanilla and can be described as a tad softer. Maker's Mark is perhaps the most famous.
  
  
• 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. Ezra Brooks is another quality Tennessee whiskey.
  
  The Taste: The taste descriptors for Tennessee whisky tend to parallel those of its Kentucky cousin. The distinction and the difference comes on the finish which is long, clean, and very, very smooth—a result of the final sugar maple charcoal filtration. Legally, Tennessee whiskeys could be sold as Bourbon; but the two Volunteer State distillers are proud enough of their "sipping whisky" to insist that the difference be known to all.
  
  
• Rye Whiskey:
  America's first 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.
  
  Think of rye as bourbon's edgier cousin. Where bourbon is primarily made of corn, giving the whiskey a smooth and sweet flavor profile and usually longer cask aging, rye is at least 51% of its namesake grain, lending it a spicier, fuller bodied, angular taste. If you like bourbon, but want to try something with more muscle, you need to get yourself some rye. Though bourbons tend to have better balance, ryes stand up better in cocktails. Many contemporary bartenders prefer rye in the Sazerac, Boulevardier, Old Fashioned and even the kingly Manhattan. In cocktails bourbon, like vodka, is a soothing, comforting presence that allows drinkers to drink as if they were warm in their mothers' wombs. Rye, like Islay scotch, gives you a little taste of being slapped by a jilted lover. But you just can't help but go back and beg her for another chance.
  
  The Taste: While the best Bourbon is known for a creamy, caramel-like palate, the best Rye whiskey makes its presence known with a spicy, grainy, hard-edged firmness that is distinctive and unique. Usually very dry, with notes of walnut, toasted grain, and black pepper, straight rye has a bold assertive character that has earned it a small but dedicated following among discerning whiskey fans. Rye lovers say the whiskey is spicier, edgier and less sweet than bourbon, which is made of corn.
  
  
• 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 Whisky:

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. Individuality in Canadian whiskey is a function of blending a variety of grains for varying periods of time. The more assertive Canadian whiskeys, such as Seagram's Crown Royal and Schenley O.F.C., distinguish themselves from the others by containing a higher proportion of rye grain and malted rye as well as a longer sleeping period. Canadian Whiskey is lighter and more mixable than Scotch or Irish Whiskey.

Japanese Whisky:

Japanese whisky is largely made in the fashion of Scotch, and there are Japanese single malts as well as Japanese blended whiskies. However, one would be wrong to assume that the two are entirely similar, or that Japanese whisky doesn't have its own distinct style. For instance, while distilleries in Scotland may produce a lone variety of single malt, whether it's sold as such or used primarily for blends, in Japan, it's not unusual for a distillery to produce a very broad range of styles, utilizing different stills, mash bills and profiles, all going to the brand's own blend. More often than not, the result is a light but deceptively nuanced whisky.