Posted on 01/17/2024 11:25:39 PM PST by where's_the_Outrage?
A fact to nail down right off the bat when finding the dividing line between these two spirits is that ... all bourbon is whiskey, but not all whiskey is bourbon. To explain — whiskey is a catch-all term for spirits distilled from fermented grain mash; this can include any combination of grains — think corn, rye, barley, and wheat. Bourbon is a subcategory of whiskey with distinctive details.
According to the American Bourbon Association, for whiskey to earn the bourbon label, it must contain at least 51% corn in its grain mix. Additionally, it needs to be: distilled to no more than 160 proof, bottled at 80 proof or higher, aged in newly charred oak barrels, and produced in the United States......
Whiskey, or whisky, if you're venturing outside the U.S. or Ireland, all vary somewhat in their production methods and preferred grain mixture. Traditional Irish whiskey, for example, has delicate fruity notes thanks to the fact that it includes unmalted barley. Compare that to American rye whiskey made from (surprise, surprise) primarily rye, and you have a very different drink with hints of spices.
But it's not just the grains that make the difference; the environment plays a huge role too. Scotch whisky, for instance, uses peat during the malting process to produce its distinct smoky flavor. Within Scotland, distinct production methods, types of peat, and ingredient proportions can produce unique flavors.
And then there's the distillation process. Irish whiskey is often triple-distilled, making it smoother and lighter. In contrast, many Scotch whiskys are distilled twice, retaining a robust and complex character. These subtle yet significant differences affect not just how each whiskey tastes but also how it's enjoyed.
(Excerpt) Read more at foodie.com ...
Sipping a little whiskey can lead to one pondering such things. Sipping a little Four Roses SBS this evening.
Nice post. I’ll be buying a couple bottles of nice whiskey for the weekend, but I’m undecided still. Probably a good single malt scotch like a Bowmore or Laphroag or Ardbeg, but I’ve got lots of others to choose from that I’ve never tried yet.
Life is a bit smoother with whisk(e)y.
I recently got a bottle of Ardbeg's Wee Beastie. Only aged 5 years. Has a much brighter profile than Ardbeg 10, but still delicious.
Laphroaig is also a good choice. I prefer it to Lagavulin.
I started trying some Glenmorangie's and found them quite tasty. It's expensive but Glenmorangie's Signet is very good. It's extra-roasted and has a blend of chocolate and orange flavors. Very unique and tasty as well.
I have Danish heritage.
AARLBORGS AQUAVIT is very good. As is Nielsens bitters.
Kinda pricey -
Record-breaking Irish whiskey gift set sells for $2.8 million at auction
Wild Turkey 101 is my favorite and the price point is reasonable.
Drink it carefully.
A – can actually be made anywhere in AMERICA.
B – must be made with new charred oak BARRELS.
C – CORN must make up 51% (or more) of the grains used.
D – must be DISTILLED to a maximum of 80% abv (alcohol by volume). (160 Proof)
E – must ENTER the barrel at no more than 62.5% abv. (125 Proof)
F – must be FILLED (bottled) at no less than 40% abv. (80 Proof)
G - It must be GENUINE, no artificial colors may be added.
On election night 2016 I had a bottle of wild turkey and was going to at least be drunk if I heard the word madame president or celebrate to president elect Trump which I did and the hangover was worth it
uses peat during the malting process to produce its distinct smoky flavor.
Wait...what?
That flavor last through the distilling? Wow...never knew...
I’ve been on a Bourbon expedition for the last many years. I’ve come to appreciate Woodford Reserve Double Oaked as my ‘go-to’ bourbon, but I’ve enjoyed a couple hundred others along the way, as well.
Last evening, after finishing with the horses and closing up the barn, I settled down with a long pour of Whistlepig 10-year old Rye. It was quite good.
Life is too short to drink lousy booze!
I would like to do a little high jacking here and seek advice.
Have two bottles of Pre-war Scotch whisky. A Red Hackle and a Pinch.
They were my dad’s. He had to quit drinking and never got around to them.
Have talked to some ‘experts’ who say the best thing to do is open them up and enjoy them before any evaporation occurs. I’m pretty sure I am not sitting on any gold mines. Impossible to date them. Bottles are full and corks look good. I am almost 70 years old and the youngest sibling in a family of scotch drinkers.
I say next gathering, I pop the corks. What say you?
Not sure I’d want to sit with family to share. Personally I’d have a get together with my veteran friends where we could exchange lies, I mean war stories.
I say you should all enjoy and toast your father.
I like to sip Rye.
I guess that’s NOT Bourbon.
Too bad!
“...Life is a bit smoother with whisk(e)y. ....”
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It is also cost less than therapy.
Maker’s Mark is my favorite.
Liquor quits aging when it is bottled.
If the seal is good and/or the bung has been kept wet, it should taste the same as when bottled. If evaporation or oxidation has occurred, not so much.
All bourbons are whiskey but not all whiskeys are bourbon.
L
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