Mike’s Bar
This month I want to discuss my favorite high proof spirit which is whiskey. The first thing you need to know is how to properly spell it. Is it “whisky” or is it “whiskey”? Both are correct, and that depends if you are of Scottish decent or of Irish decent. The Irish spell it with the “E” and the Scotts drop the “E”.
The definition of whiskey is a spirit, aged in wood. It can be produced from any grain, but corn, wheat, rye and barley are the principal ones used.
According to federal law, rye whiskey must contain at least 51% rye in the mash; Bourbon must have 51% corn. Most often these percentages are higher. Most Bourbons contain barley due to their diastatic power to convert starches into fermentable sugars. This makes the yeast very happy and me too.
Where it is produced – It has been said that “time” is whiskey’s most precious ingredient. Aging imparts its own mystery to whiskey laid away in barrels; it is time which mellows whiskey. Just how long a whiskey should remain in a barrel before reaching maturity depends upon the character of the whiskey. With poor whiskies, no amount of aging will make them good. Left too long in barrels, whiskey can absorb undesirable woody flavors (Tannins). Seasonal climates and environmental attributes have great influences on the flavors of different whiskeys. Whiskies in Scotland and Ireland take longer to age than a Kentucky Bourbon because of their cooler climates. Heat accelerates extraction from the wooden barrels. Enviroment influences the distillant as the islands off of Scotland produce whiskies that have salty and iodine flavors that are caused by being near the ocean. During the aging process, the barrels actually breathe letting air to pass in and out of its staves.
In 1933, when the federal alcohol control regulations were formatted, the government, in order to control the production and marketing of whiskey, drew up a definition for every conceivable kind of whiskey.
Whiskey is an alcoholic distillate from a fermented mash of grain distilled at less than 190 proof (95%) in such a manner that the distillate possesses the taste, aroma and characteristics generally attributed to whiskey and withdrawn at not more than 125 proof prior to storage in barrels, and bottled at not less than 80 proof.
Blended Whiskey – Blends must contain at least 20% of 100 proof straight whiskey and not less than 80 proof. The straight whiskies that go into them are distilled and aged to take a planned part into the blend, as are the neutral spirits. Blended whiskies were developed to meet the demand for a lighter taste and lower proof. The great advantage offered by a skillful engineered American whiskey blend brand, then, is that if you like it its taste on a former occasion, you are certain to like each time you purchase it. The taste can be maintained year after year.
Bourbon – Must be at least 51% corn, the proof cannot exceed 160 and must be aged in new charred oak barrels for at least two years. Finished proof cannot be lower than 80.
Sour Mash – is made through a variation of the fermentation method. In producing a sour mash, the distiller uses part of the previous day’s mash, instead of fresh mash and fresh yeast, to start and assist the fermentation process. Thus, each batch is “related” to a previous batch.
Corn Whiskey – requires at least 80% corn and if aged, aged in uncharred barrels or re-used charred barrels.
Bottled in Bond – 100 proof – four years old – stored in government warehouses.
Scotch – Must be made in Scotland. Uses all barley malt in the mash. Depending on the region, the grain is smoked with peat. The Lowlands, southern Scotland produces mild whiskies much as the Irish. As you travel north into the Highlands, the whiskies become more smoky and spicier. North of the Highland region is Speyside, which is coastal to the northern shoreline of Scotland. Here the aging casks will pick up the environmental influences from the sea.. The whiskies from the islands, pick up immense flavors of spice, smoke, salt and iodine. Scotch whiskies normally re-use Kentucky whiskey barrels. Often, after being aged in the used Bourbon barrels, the whiskey is moved and stored in used barrels that had previously held port or sherry. This is known as double wood or triple wood aged. The water of Scotland which is heavily influenced by heather makes scotch unique as the limestone water in Kentucky does to Bourbon.
Irish Whiskey –is a distinctive product of Ireland manufactured in compliance with strict laws and must be at least three years old. Irish whiskies are made from a mixture of malted and unmalted barley, blended in pure, soft Irish water with a very low mineral content. Most Irish whiskies are aged at least five years in oak casks formally used for sherry, bourbon and rum.
Until next time, I’ll be
Sip’n on Mash &
Talk’n that Trash
Mike Schwartz is owner and operator Belmont Party Supply and Miami Valley BrewTensils with over 25 years of service experince.
