Whisky

Whisky is a distilled spirit based on grain and aged in oak barrels for a period, often measured in years. Style, flavor, and regulations vary between countries and regions.

Spelling and meaning

• Spelling: whisky without an e is found in Scotland, Canada, and Japan; whiskey with an e is usually used in Ireland and the United States.
• Core concept: Whisky is a spirit produced by distilling grain and subsequently aging in wooden barrels.

Production in brief

• Grains: barley is common in malt whisky; wheat, rye and corn are also used, particularly in grain whiskies.
• Malting and mashing: malted grains are converted into sugars through mashing and fermentation.
• Distillation: two main types: copper pot stills (for malt whisky) and column stills (for grain whisky and larger production).
• Aging and cask finishing: after distillation the whisky is aged in wooden barrels; the type of cask and the aging period impart color, aroma and flavor. Some producers use finishes in ex-sherry, wine- or rum-casks for additional nuances.
• Color and additives: coloring and certain aromas are not always added; some brands use the coloring agent E150a.

Aging and regulations

• Aging in oak barrels for a certain period is a central element of many countries' requirements.
• Scotland: Scotch whisky must be aged for at least 3 years in oak barrels and meet other requirements to bear the designation Scotch.
• Ireland: Irish whiskey has similar requirements, often at least 3 years in wooden barrels.
• USA: Rules vary by category. Bourbon must be made from at least 51% corn and aged in new, charred oak barrels; straight whiskey typically requires at least 2 years aging. The alcohol strength on the bottle is typically around 40% ABV or higher.
• Other regions: Canada, Japan and Europe have their own rules and practices, giving rise to different styles and flavor profiles.

Regional styles and categories

• Scotch whisky: typically divided into single malt (from one distillery and made from malted barley) and blended (a blend of malt and grain from several distilleries).
• Irish whiskey: often triple distillation and a smoother, lighter character; typically round and persistent in finish.
• American whiskey: broadly bourbon and rye. Bourbon offers notes of vanilla and caramel; rye has spicy notes.
• Canadian whisky: often lighter and smoother and often a blend of several grains.
• Japanese whisky: inspired by Scottish tradition and often refined and balanced.

Flavor and style

• The flavor depends on the grain choice, fermentation, distillation method and not least the type of cask and aging.
• Finishes in different casks can give notes of fruit, vanilla, caramel, spices, wood and smoke.

Terminology and labeling

• Single malt: made from 100% malted barley at a single distillery.
• Blended whisky: a blend of whiskies from multiple distilleries.
• Single grain and blended grain: refer to the grain type and the distillation method.

Final remarks

• Whisky is a diverse category with great variation in style and flavor, from light and fruity to smoky and powerful, depending on the distillery, grain and cask choice.