Whisk(e)y is one of the most celebrated spirit categories with such an enormous variation in styles and processes that it offers broadest spectrum of aromas, textures and tastes.
The term 'Whisky' is derived from the Gaelic word "uisge beatha" (pronounced Ooshky-bay), meaning 'water of life'.
This was shortened to 'usky' by English soldiers stationed in Ireland and then 'Whisky' in English.
Whisk(e)y can be made anywhere in the world using three simple ingredients:
- Starch: cereal grain convered to sugar and fermented to become a wash (beer)
- Malted barley
- Peat - typical of Scotch Whisky though.
is triple distilled, generally in a pot still and aged in Ireland for a minimum of three years in any type of casks (oak, sherry, bourbon, charred...)
The absence of peat during the malting process results in a smooth, unpeated flavour reminiscent of stone fruits and vanilla.
Bourbon and Tennessee whiskies are mainly made from corn, aged in charred, new, American oak barrels for a minimum of two years.
Whereas Bourbon (a sweet, oaky, vanilla flavoured liquid) can be produced anywhere in the USA , Tennessee Whiskey (oaky, with a pronounced smoky character) must be distilled in Tennessee and filtered through Maplewood before ageing.
CHECK OUT THESE NORTH AMERICAN WHISKEY BRANDS FOR MORE INFORMATION ON THEIR STYLE AND RANGE:
Bulleit Bourbon & Rye whiskeys stay true to their Kentucky roots with spicy, bold flavors that come from ageing the softly amber colored liquid gently in small batches.
Crown Royal is the number one Canadian whisky in the world, and the sixth largest spirits brand in the United States.
George Dickel Tennessee Whisky is produced in Cascade Hollow using Cascade Springs' fresh water and some special and unique techniques resulting in a handcrafted, premium drop.