Wine connoisseurs have a passion for the complicated bouquets and flavors of wine. But ask a whiskey maven about his favorite spirit, and you'll hear similar talk about subtle flavors, aging, and aromas. Whiskey, which is distilled from grain and aged in wood casks, is one of the oldest and most complicated spirits in the world. To understand a variety of whiskies means knowing their origins.
Irish Whiskey
The first whiskey ever produced was distilled in Ireland in around 600 A.D. and by the late nineteenth century, Irish whiskey was the gold standard for whiskies around the world. But war, famine, political disputes and prohibition took a toll on the Irish whiskey industry and today there are only three licensed distilleries in Ireland. Fortunately, the last decade has been kind to Irish whiskey and it is one of the fastest growing spirit categories in the U.S. Irish whiskey is made from corn, malted and unmalted barley, and is triple distilled, giving it a lighter texture and smoother taste. It's distinguished by its mossy, grassy style and the absence of a smoky flavor. Irish whiskey is aged in American oak barrels and sherry bottles, which accounts for its subtle, sweet flavor.
Scotch
Experts consider Scotch whisky (remember to drop the 'e') to be the most complex of all distilled spirits. Up until the 1830s all Scotch whiskies were single malts, or whiskies distilled from barley in one distillery. But soon these malts were blended together, and with lighter whiskies like those distilled from corn and wheat. Scotch is traditionally characterized by a smokier flavor than other whiskies. That smokiness is usually created when peat is burned to dry the malted grain. By law, Scotch whisky must be aged in oak casks in Scotland for at least three years and an age statement must signify the age of the youngest whisky in the bottle.
Although almost 90% of all Scotch whiskies sold globally are blended, single malts have a loyal following as well. Single malt Scotch whisky is classified as a product that comes from barley that is distilled at one distillery. They hail from a number of regions across Scotland (Islay, Speyside, Highlands, Lowlands, Campbeltown and the Islands) and usually have flavor profiles identifiable with these areas. The Speyside region, for example, produces whisky that's typically smooth and subtle. On the other hand, single malt Scotch distilled in Islay (pronounced eye-lah) is known for bold, powerful flavors with high levels of peat.
Bourbon
Bourbon is America's true native spirit, a fact affirmed by the congressional decree in 2007. Bourbon traces its roots back to European immigrants who brought distilling techniques to the American west during the 1800s. Those who migrated to Kentucky created bourbon, a whiskey just as colorful as the frontier they lived in. Bourbon, by law, must be distilled from a grain mixture that is at least 51% corn. Other grains like wheat, malted barley, and rye are often used to round out the mixture. And while these grains make the spirit, it's the oak that makes it distinct. Bourbon must be aged in new, charred oak barrels (the hot Kentucky summers expand the whiskey into the wood), which accounts for its smoky, mellow character with hints of vanilla. A barrel used to age bourbon can never be used more than once. The mixability of the bourbon, and the popularity of classic cocktails made with bourbon, makes it one of the most sought-after brown spirits in the country.
Canadian Whisky
Canadian whiskies are whisky blends - a distinctive product of Canada, made in accordance with the regulations governing the production of whisky in Canada. There are only a handful of simple ingredients used to make Canadian whisky, fresh water, yeast, corn, rye, and barley grains from Canada and the U.S. Canadian whisky is known for being smooth and flavorful, largely due to the high contents of corn and rye, which give it a relatively mild taste.
Canadian whiskies are light bodied, and though delicate in flavor, they are distinctive. Since the grains used in Canadian whisky have been developed to withstand the rigors of the Canadian climate, they are slightly different and contribute a certain degree of distinction. The proportion of each grain in the mashing formula remains the distiller's trade secret, but otherwise, the process is similar to that of major distilleries in the U.S. Canadian whiskies are required to mature for at least three years, but batches are often matured for varying lengths of time to create complex taste differences. Both new and seasoned American white oak barrels are used for maturation. Once matured, master blenders perform an intricate blending process to combine subtle variances to create balanced yet complicated whisky blends.