Whiskey

Different types of whiskey, also info on bourbon and Scotch

Irish Whiskey

Distilled in Ireland

ABV must be less than 94.8%

Must be aged for at least 3 years in wooden casks/barrels

Tends to be sweet/smooth as it often goes through triple distillation

Bourbon

Must be at least 51% corn

Aged in NEW charred white oak barrels

Only additive allowed is water, other than the mash and yeast

Must be 160 proof (80% ABV) or less

Can only be produced in the United States

Must be aged at least 2 years

Scotch

Must be produced in Scotland from a mash of malted barley and other cereal grains

Can only be fermented using yeast

Must be 90 proof (94.8% ABV) or less, with a minimum ABV of 40%

Must be matured in oak casks for at least 3 years

Only allowed additives are water and caramel color

Tennessee Whiskey

Made in Tennessee from corn using a charcoal filtration process

Canadian Whiskey

Made in Canada, primarily made from corn but often has a small amount of rye in the mash

Grains are mashed individually then combined after distilling

Aged in new and old barrels of different types of wood to avoid overpowering flavors that might come from a new barrels made of a single wood

Rye Whiskey

Made from corn and rye

At least 51% rye

Primarily made in Kentucky

Aged in NEW American charred white oak barrels

Types of Scotch

Single malt: single batch, single grain (malted barley)

Single grain: Single batch with malted barley and one or more other grains

Blended malt: two or more single malt Scotches made in different distilleries

Blended grain: two or more single grain whiskies made in different distilleries

Blended: made from at least one single malt and at least one single grain Scotch

Scotch Regions

Speyside – Accounts for over 60% of Scotland’s single malt whisky production. Speyside is a sub-region of the Highlands. Most Speyside whiskies have been matured in ex-sherry casks. sweet, fruity, spicy, vanilla, full-bodied

Highlands – Largest of the whisky regions, covering a wide range of flavour profiles. malty, fruity, sweet, spicy, salty, slightly peaty, grassy

Islands – As mentioned above, Islands is often included in the Highlands rather than as its own region. I find it easier to separate the two as the area would otherwise be even bigger with a huge range of styles. Each island has its own flavour profile. peated, salty, oily, spicy, sweet

Campbeltown – The region used to be busy with over 30 distilleries, but today they have only three: Glen Scotia (light & grassy), Springbank (strong & peaty) and Glengyle (salt & citrus). peaty, sweet, fruity, salty, grassy

Lowlands – The region produces a lot of grain and blended whisky. The whiskies are often lighter in character; however, the area is growing in whisky production and flavours are expected to expand. The Glasgow Distillery Company, for example, recently released a peaty single malt. profile: unpeated, citrusy, light, floral, grassy, sweet

Islay – Scotch coming from Islay is considered to have the strongest flavour profile. Most Islay whiskies are heavy on the peat. These whiskies are often described as having a medicinal and salty flavour. An acquired taste, so might not be the best one to start with. peaty, salty, oily, fishy