whisky (or whisky) origin 101
Although the Irish are said to have been the first to brew whisky, the Scots have also claimed to be the first whisky makers. It must have been significant for the Irish to adopt the word "uisce beatha" ("Water of Life" in Gaelic) to describe whisky.
Although the Irish are said to have been the first to brew whisky, the Scots have also claimed to be the first whisky makers. It must have been significant for the Irish to adopt the word "uisce beatha" ("Water of Life" in Gaelic) to describe whisky.
Except for the malting and distillation processes, both the Scottish and Irish create whisky in the same way. In Scotland, malted barley is dried by roasting open peat fires, imparting a peat flavour to the grain. The malted barley is dried in closed ovens in Ireland, and it is never exposed to smoke. The mashing and fermenting processes are nearly the same in both nations. The Irish distil their product three times on average throughout the distillation process, resulting in an incredibly smooth and highly pure distillate. The Scottish filter their product twice, which gives it a more robust flavour.
There are two types of whisky in North America: Canadian whisky and American whisky, divided into several regional classifications, including Bourbon and Tennessee whisky. Each product in North America is unique, and the government regulates it. Canadian whisky is the most popular imported alcohol in the United States, coming in second only to vodka in terms of consumption.
Which whiskey (or whisky) ages the finest?
Depending on the classification of the product, American whisky is subject to a variety of regulations. Bourbon must be prepared using at least 51% maize, rye, wheat, malted barley, or grain fermented mash. It must be distilled at a proof of no more than 160 and held in new oak barrels at a strength of 125. Blended American whisky must contain at least 20% whisky that has been matured for two years or longer, with the rest being unaged neutral grain spirit. Maize whisky in the United States must include at least 80% corn in the mash. The same rules govern Tennessee whisky as Bourbon. However, it is charcoal filtered (Lincoln County Process). Hence it isn't considered a bourbon.
Although Canadian whisky must be aged for at least three years, the Canadian government generally permits the distiller's skill to establish the final product's qualities. Therefore there are no constraints on distillation proof or barrel requirements. Any whisky from Canada that has been matured for less than four years must have the age stated on the label.
The majority of Canadian whisky is matured for six years or more. In most cases, Canadian Whisky is a blended spirit. The phrase "blended" refers to a finished product made up of a variety of distilled products. A Canadian whisky, for example, may be made out of maize, barley, wheat, and rye distillates that have been matured in old or new oak barrels. Some Canadian distillers combine and age the distillate before putting all of the grains in one vat and fermenting them as a whole. Other distilleries ferment each grain independently, age each distillate separately, and then combine the final product from various spirits. The majority of Canadian whisky is double-distilled.
This article has only just begun to explore the realm of whisk(e)y. Whisky has a variety of geographical qualities, and it is produced in several different countries. Exploring the entire world of whisky would take a lifetime, but it would be a worthwhile endeavour.
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