Can you tell me, is it spelled Whiskey or Whisky? The first thing that should be know is that there exist 2 accepted spellings. The Scotts and Canadians spell whisky without the "e", and the Irish and Americans spell it with an "e" , whiskey. This should be the first sign that the world of whiskey is undoubtedly a complicated one. Each region has numerous variations in raw materials used, methods of production which determines the final taste and qualities. This is part of what makes whiskey a fascinating and enjoyable spirit.
Historically it is theorized that the Irish were the first ones to prepare whiskey, however the Scotts have also laid claim to being the earliest whisky makers. The Irish used the term "uisce beatha" or "Water of Life" in Gaelic to describe whiskey. This suggests that it was an important part of normal life.
Both the Scottish and Irish produce whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is dried in peat fired kilns. The malted barley accumulates the peat flavour providing Scotch whisky its unique taste. In Ireland, the malted barely is dried out in enclosed ovens, never being exposed to the smoke. The technique of mashing and fermentation is much the same for both places. During distillation the Irish usually distill the fermented mash three times, which results in a very pure distillate making Irish whiskey very smooth. However, the distillate cannot exit the still at greater than 94.8% ethanol. The Scottish distill their product twice resulting in a more flavoured spirit.
In North America there is Canadian whisky and American whiskey. Each area has a numerous regional classifications such as Bourbon and Tennessee whiskies. Each product in North America is unique and is also regulated by way of the government. Canadian whisky is the number one imported spirit into the United States and is second in consumption only to vodka.
American whiskey has a wide range of regulations depending on the definition of the product being made. For example, Bourbon has to be made out of fermented mash of not less than 51% corn. If it uses greater than 79% corn in the mash it's regarded as Corn whiskey. Bourbon can't be distilled to a proof higher than 160. It also needs to be matured in new oak barrels at a proof of 125 or less. Blended American whiskey has to be produced from no less than 20% whiskey aged 2 or more yrs with the balance made from unaged neutral spirit. American corn whiskey has to be crafted from a minimum of 80% corn in the mash. Tennessee whiskey follows identical regulations as bourbon. However, it is charcoal filtered via a technique known as the "Lincoln County Process." Consequently, it won't qualify as a bourbon.
Canadian whisky has to be aged for not less than 3 years. Nevertheless, the Canadian government allows the experience of the distiller to define the attributes of the final product. This means there aren't any limits on distillation proof or barrel aging requirements. Any Canadian whisky which is aged for less than four years will need to have the age listed on the bottle. Almost all Canadian whisky is aged for 6 or more years. Canadian whisky is usually a blended spirit. The expression "blended" will mean that the final product is produced from a number of different distilled products. For instance, a Canadian whisky might be composed of corn, barely, wheat and rye whisky that have been aged in neutral (used) or new oak barrels. Some Canadian producers put all the grains in one tank and ferment them together. Following that they will distill, pre-blend and age the blend. Other producers ferment each grain mash individually followed by distillation and aging. The final products will be blended to make the final product. Most Canadian whisky is twice distilled.
Historically it is theorized that the Irish were the first ones to prepare whiskey, however the Scotts have also laid claim to being the earliest whisky makers. The Irish used the term "uisce beatha" or "Water of Life" in Gaelic to describe whiskey. This suggests that it was an important part of normal life.
Both the Scottish and Irish produce whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is dried in peat fired kilns. The malted barley accumulates the peat flavour providing Scotch whisky its unique taste. In Ireland, the malted barely is dried out in enclosed ovens, never being exposed to the smoke. The technique of mashing and fermentation is much the same for both places. During distillation the Irish usually distill the fermented mash three times, which results in a very pure distillate making Irish whiskey very smooth. However, the distillate cannot exit the still at greater than 94.8% ethanol. The Scottish distill their product twice resulting in a more flavoured spirit.
In North America there is Canadian whisky and American whiskey. Each area has a numerous regional classifications such as Bourbon and Tennessee whiskies. Each product in North America is unique and is also regulated by way of the government. Canadian whisky is the number one imported spirit into the United States and is second in consumption only to vodka.
American whiskey has a wide range of regulations depending on the definition of the product being made. For example, Bourbon has to be made out of fermented mash of not less than 51% corn. If it uses greater than 79% corn in the mash it's regarded as Corn whiskey. Bourbon can't be distilled to a proof higher than 160. It also needs to be matured in new oak barrels at a proof of 125 or less. Blended American whiskey has to be produced from no less than 20% whiskey aged 2 or more yrs with the balance made from unaged neutral spirit. American corn whiskey has to be crafted from a minimum of 80% corn in the mash. Tennessee whiskey follows identical regulations as bourbon. However, it is charcoal filtered via a technique known as the "Lincoln County Process." Consequently, it won't qualify as a bourbon.
Canadian whisky has to be aged for not less than 3 years. Nevertheless, the Canadian government allows the experience of the distiller to define the attributes of the final product. This means there aren't any limits on distillation proof or barrel aging requirements. Any Canadian whisky which is aged for less than four years will need to have the age listed on the bottle. Almost all Canadian whisky is aged for 6 or more years. Canadian whisky is usually a blended spirit. The expression "blended" will mean that the final product is produced from a number of different distilled products. For instance, a Canadian whisky might be composed of corn, barely, wheat and rye whisky that have been aged in neutral (used) or new oak barrels. Some Canadian producers put all the grains in one tank and ferment them together. Following that they will distill, pre-blend and age the blend. Other producers ferment each grain mash individually followed by distillation and aging. The final products will be blended to make the final product. Most Canadian whisky is twice distilled.
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The find out more about making whiskey and step-by-step instructions for creating a mash and distilling do a quick Google search for how to make whiskey on the Internet.
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