THERE is whisky and still there is whiskey. Whether the “e” is present or not between the k and y spells a world of difference. A couple of whisky/whiskey tasting sessions brought to light some misconceptions, as well as often misunderstood terms.
Whisky or Whiskey?
There’s Scotch whisky and Ireland’s whiskey. It is said that the current spelling arose from the mispronunciation of the Irish uisce, written uisge in Scotland’s uisge beatha, literally “water of life.” This was a direct translation of the Latin aqua vitae, the name given to distilled alcohol by the Irish monks during the Middle Ages.
At a whisky class I had attended, the whisky whisperer spelled it simply: “whisky” for countries without an “e”; “whiskey” for countries with an “e” in their names. Japan, Canada, India and Taiwan therefore follow the Scottish example, and the US spells it with the “e,” like the Irish. But France prefers the Scottish spelling (yes, there is French whisky and the French allegedly drink more whisky per capita than any other country), and so do some American labels like George Dickel Tennessee Whisky, Maker’s Mark Bourbon Whisky and Old Forester Straight Bourbon Whisky.
And then there are the plural forms that add to the bane of proofreaders: “whiskies” for whisky; “whiskeys” for whiskey.
TENNESSEE WHISKEY IS NOT THE SAME AS BOURBON
Bourbon and Tennessee whiskey, both made in the US, are also made essentially the same—with at least 51 percent corn and aged in new charred oak barrels. But a Tennessee whiskey, unlike a bourbon, undergoes one extra step called the Lincoln County Process, whereby the whiskey is filtered through charcoal prior to bottling. Other whiskeys can be made in Tennessee, but unless they’re made from at least 51 percent corn and use the Lincoln Country Process, they cannot be labeled “Tennessee Whiskey.”
That’s why in bar lists, you’ll see Jack Daniel’s Tennessee Whiskey (a prime example known worldwide) listed as a separate category, and not under the “bourbon” heading.
SINGLE MALT IS MADE BY JUST ONE DISTILLERY
“SINGLE” refers to the number of distilleries that made the whisky or whiskey, therefore a single malt is the product of just one distillery. “Malt” refers to the ingredient the product is made from; therefore, single malt means that the whisky or whiskey is made entirely from malted grain which is almost always malted barley. But while a “single malt” is produced by a single producer or distillery, the end product is actually a perfect marriage of malts of varying ages so that the consistency of the whisky is maintained.
While single malt is usually associated with that which comes from Scotland, other countries produce it too. And while it is possible to make single malt rye in the US, the rule in Scotland is that Scotch single malt should be made from 100 percent malted barley.
Like single malt, the term “single grain” also refers to the product of one distillery. But a single grain whisky or whiskey does not need to be made from barley nor from malted grain. Instead, this is often made from any cereal grain. In Scotland, a single grain whisky includes amounts of malted barley combined with another grain.
THERE IS MORE BLENDED SCOTCH WHISKY PRODUCED THAN SCOTCH SINGLE MALT
Chivas Regal, Cutty Sark, Dewars, Johnnie
Walker are some of the most famous examples of blended Scotch whisky, a mix of both single grain and single malt whiskies from two or more distilleries. While Scotch single malts are very much in the limelight, blends dominate the Scotch whisky industry in both production and sales. Most blended whisky is 70 percent grain and 30 percent malt. The more premium offerings may have a higher percentage of malt.
THE AGE OF THE WHISKY IS NOT AN INDICATION OF QUALITY
THIS is about the age statement on a whisky bottle. You’ll see 10 Years Old, or 12 or 15 or more. The age statement on a Scotch whisky label refers to the age of youngest whisky included in the product, which means that all the malt and grain whiskies in the product must be at least as old as the age shown on the label. It is, therefore, not necessarily true that the older the whisky, the better it is. What is generally true is that the older the age statement on a whisky label, the more expensive it is.
YES, YOU CAN ADD WATER TO YOUR WHISKY
IS it better to drink whisky neat or on the rocks? There are arguments about how adding water dilutes the flavor of the whisky and that it does nothing to enhance the palate. The other side of the coin maintains that a bit of water does open up the whisky’s expressions so that you smell more aromas and taste more flavors (because the water did lower the alcohol level).
At one of the whisky classes I attended, the suggestion was to take your whisky neat, and if you find that you don’t like it, add a little water. And, no, do not tip some of the water from your water glass. Instead dip two or three fingers into your water glass and then let the water drip into your whisky. That allows you to control the dose of water to prevent your whisky from drowning. You want your whisky cold? Then go for that ice ball or solid chunk of ice. But remember that smaller cubes or tube ice will melt easier, diluting your whisky faster. Or try whisky in a cocktail. Experiment. In the end, you’ll see what works for you.
1 comment
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