A detailed account of the different types of Whisky
My very first encounter with whiskey began with a friend at a plush Mumbai bar.
I remember sitting there, awe-struck, as the bartender poured the opulent golden liquid into my tumbler. The glass was topped off with exactly three luminous cubes of ice. Swirls of whiskey emanated, amalgamating beautifully with melting ice cubes. I couldn’t contain the bewitching sight and eagerly raised the glass to my lips. As the very first sip went down my gullet; a sense of calm reined over me.
Soon after, whiskey became my poison. I incessantly found myself skimming through bar menus looking for that particular variation that would alleviate my senses.
On looking further I found that whiskey categorised differently according to the production technique.
Trivia
The term whiskey (meaning ‘Water of Life’) was coined from Gaelic, a branch of Celtic spoken language that was used in the Highlands of Scotland. Christian missionaries introduced the art of whiskey production. However, some historians argue that the farmers of Scotland had already perfected the art in order to use their surplus produce of barley.
The earliest mention of the drink was made in the late 1400’s century in a book titles ‘Scotch Whiskey’ by J Marshall.
§ Single malts are the ‘thought provoking’ variation of whiskey. The variety has been applauded for its rich historical leaning, complexity and character. It has been a personal favorite among many world leaders, thinkers, writers and artists.
· Traditionally single malts are typically produced in Scotland (also known as Scotch) and Ireland (even to this day).
· The production process involves simple ingredients such as malted barley (A typical Scottish Single malt uses only barley), water and yeast.
· The blend was distilled in column stills; the use of which was banned in 2009.) Today the produce is distilled at least twice (maximum three times) in copper pot stills that are available in numerous shapes and sizes.
· Single Malts are products of a single distillery.
· Owing to augmenting demands, recently the single malts are produced without an age statement.
According to the International Best Whiskey Award Panel 2016, the best Single Malt (gold category) was awarded to Glenmorangie Signet. Paul John Single Malts has recently bagged the award for the Best Indian Single Malt at the Icons of Whiskey (World Whiskey brand Ambassador 2017).
§ Grain Whiskey is produced using a part of malted barley in combination with another grain like wheat, corn, rye, and corn (or a combination of two or more blends). Grain whiskey lacks the drama of a single malt. Initially corn was used in the production of grain whiskey, as it was cost effective.
Producers have moved to wheat owing to the higher utilization properties that the crop has to offer. Grain whiskey production originated in Scotland but is also produced in the United States, Japan, India, and other nations.
§ The Single Grain whiskey is staging a triumphant comeback. The production of this variant is often done in a single distillery. The grain doesn’t necessarily have to be malted. Single grain garners the requisite clout as it finds its way in the blended form. Some of the well-known single grain blends include Chivas Regal and Johnny Walker. One can also procure super aged single grains at equitable rates, and are probably just as good.
Fuji Gotemba from Japanproduces the best in Single grain variety
§ Blended Whiskey comprises a unique blend two or more grain types. This variation is most readily available. Character to blended whiskey is rendered by the ratio of the blend. For known brands the ratio doesn’t change. Best appeal most to the taste buds when they have a higher content of malt.
Johnnie Walker (Green Label 15 years) was awarded the Best Blended Whiskey at the International Whiskey Competition 2016.
§ Bourbon whiskey
· Bourbon whiskey is produced in the United States (roots in Kentucky) and is aged in new American Oak barrels that are charred to perfection. Newer barrels help the liquid to age uniformly and catalyses the aging process.
· Bourbons are aged for a minimum of four years or more.
· Typically Bourbon should comprise of a minimum of 51% corn.
· The whisky should comprise of at least a little over 80% of alcohol content. The bourbon is characterised by it hue. A darker bourbon is always denser in character, and consists of higher alcohol content.
· There is no artificial/natural colouring involved in the process.
The Best Bourbon Whiskey was awarded to the Chattanooga Whiskey 1816 cask at the International Whiskey competition 2016.
§ Tennessee Whiskey’s
· Tennessee whiskey has all the properties of a Bourbon whiskey. It is even produced in a manner identical to that of a bourbon whiskey. In the final stages of production the liquid is filtered over a maple charcoal filter that adds to the sweetness of the liquid.
Jack Daniel’s is the most sought after Tennessee Whiskey.
§ Canadian Whiskey
· Rye is the key ingredient of Canadian Whiskey.
· This variant is generally more flavourful as it comprises of a unique blend of grains.
· They are also known as Rye Whiskey.
The best Canadian Whiskey was awarded to Frosty Creek Barrel Select at the International Whiskey Competition 2016.
As we wind up with this tip on whiskey I would urge readers to key down their experiences, and give insight some of the flavours you have tried to make this blog more insightful and interactive.
I have sourced information from my experience and also from the following sites. I would like to credit the writers of these blogs and websites to help me make this piece more intelligible and read worthy.
3. www.thewhiskeywash.com (acclaimed as the best whiskey blog at the International Whiskey Competition 2016)
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