Whiskey/Scotch
Whiskey is a distilled spirit, made from grains. Depending on the region and style, many different grains may be used including barley, wheat, rye and corn. Like all distilled spirits, whiskey is clear when it is distilled and any color comes from aging in wood barrels. The word whiskey derives from the gaelic ‘uisge beatha’, which means ‘water of life.’
Whiskey is widely recognized as the first and oldest spirit in the world, as it is essentially distilled beer. It is produced in many different countries, most notably Ireland, Scotland, Japan and the US. There are many different styles of whiskey (sometimes spelled without the ‘e’, particularly in Scotland and Canada), the most relevant of which are detailed below:
Bourbon
Once made exclusively from Bourbon County, Kentucky, Bourbon whiskey now can be produced anywhere in the US as long as it is made from at least 51% corn and aged at least two years in new, charred barrels (most are aged about 4 years). The barrels give Bourbon whiskeys aromas of vanilla, caramel and spice.
Bourbon Brands:
1792 (Kentucky): small-batch bourbon made at the Barton Distillery in Bardstown, KY. This bourbon is distinctive for its high proportion of rye and is spicy and aromatic. 1792 refers to the year Kentucky became a state.
Basil Hayden (Kentucky): A lighter, drier style of bourbon with aromas of honey, pepper and mint. Named after the former master distiller at Jim Beam, Basil Hayden is a recipe that was created in 1796 that has an especially high proportion of rye. 80 proof
Blantons (Kentucky): single barrel bourbon made from a combination of corn, barley and rye. Very smooth and complex with aromas of vanilla, citrus and caramel. Best served neat or on the rocks, each bottle is hand numbered and dated.
Bookers (Kentucky): Inspired by 200 year old tradition, Bookers is the first bourbon bottled straight from the barrel, uncut and unfiltered. Always between 121 and 127 proof, it is aged between six and eight years. The result is a bourbon that is complex and intense with aromas of vanilla, spicy oak and caramel. I like to drink it with a little water.
Buffalo Trace (Kentucky): made from corn, rye and barley malt. Smooth rich and complex with aromas of vanilla toffee and candied fruit. 90 proof
High West, Campfire (Utah): a blend of straight rye, straight bourbon and blended scotch whisky. Floral, fruity and spicy with a nice hint of peat smoke.
Knob Creek Single Barrel (Kentucky): 120 proof bourbon, aged 9 years in oak. Jason Vendrell hand selected this barrel exclusively for Monkeypod Kitchen. This bourbon is bold, spicy and has plenty of alcoholic heat, but also has a wonderful concentration of complex flavor.
Makers Mark Whisky (Kentucky): aged 5 ½ to 6 years, Makers Mark is unique in that it uses no rye. Instead, it uses a higher proportion of corn, along with winter wheat and malted barley. The result is a smooth and flavorful. 90 proof
Woodford Reserve (Kentucky): The Woodford Reserve Distillery is a National Historical Landmark and was established in 1812 in Versailles, Kentucky. This classic bourbon is bold and flavorful with aromas of sweet oak and spice.
Tennessee Whiskey
Same production as Bourbon, but it must be made in Tennessee and filtered through Sugar Maple Charcoal. Flavor is similar to Bourbon (and Tennessee whiskey producers may label their product as Bourbon if so desired), but the charcoal filtering can give Tennessee whiskeys a more smooth finish.
Tennessee Whiskey Brands:
Jack Daniels: 80 proof ‘sour mash’ whiskey. Sour mash is a process of using an old mash batch to begin fermentation on new batches. This process is very similar to how sour dough bread is made and helps to create a consistent house style.
Rye Whiskey
Made from at least 51% rye and aged at least two years in new, charred barrels. Rye whiskey is typically more spicy and peppery than Bourbon. Some people would say the flavor is more ‘harsh.’
Rye Whiskey Brands:
High West, Rendezvous Rye (Utah): A blend of 6yr and 16yr old whiskey’s with a very high percentage of rye (95% and 80%, respectively). The result is a bold, spicy and flavorful whiskey with aromas of cinnamon, molasses and spice.
Rittenhouse Rye (Kentucky): made at the Heaven Hill distillery in Kentucky, this bartender favorite was named Best American Whiskey at the 2006 SF World Spirits Competition. It is aged at least 4 years in barrel and bottled at 100 proof. The result is a rye whiskey with intense woody aromas and a pleasantly sweet, caramel-like finish.
Whistle Pig (Vermont): aged 10 years in finished bourbon barrels, this rye whiskey is full of flavor. 100 proof.
Canadian Whisky
Can be made from a multitude of grains, but are typically made from corn and/or wheat. Minimum aging is three years in barrel (but in practice will often be between four and six years). Unlike American Whiskeys, which achieve more assertive flavor from new oak barrels, Canadian whisky is typically aged in used barrels, which softens the texture of the spirit but doesn’t impart much flavor or sweetness.
Canadian Whisky Brands:
Crown Royal: This legendary whisky, created in 1939 to celebrate the visit of the King of England, has a blend of fifty distinct, full-bodied whiskies matured in white oak barrels. Crown Royal has a taste profile defined by smoothness, enhanced by a rich, lingering finish.
Moonshine (aka White Lightning)
Clear, unaged whiskeys, often high proof. Bottled versions can be harsh but palatable. Amateur moonshine is dirty business and can cause blindness or death.
Irish Whiskeys
Irish whiskey is typically a blend of barley and wheat that is triple distilled. They are generally smooth and mild in flavor.
Irish Whiskey Brands:
Jameson: Created in 1780 by Master Distiller John Jameson, this whiskey is triple distilled and known for its exceptional smoothness. Made from malted and unmalted barley, all grown within 50 miles of the distillery in Cork, Ireland.
Scotch whisky
There are two basic types of Scotch whisky: blended and single malt.
Blended Scotch is made from a blend of malted barley and other grains (such as wheat), usually in a column still. While most are smooth and less ‘distinctive’ than single malt, aged versions (such as those by Johnny Walker)can be excellent and complex.
Single Malt Scotch is made from 100% malted barley at a single distillery in a pot still. They are typically a blend of several different aged whiskys, with the year designation on the bottle representing the youngest in the blend. The characteristic ‘smokiness’ found in Single Malt Scotch comes from drying the malted barley over peat moss fire.
There are four different regions of Scotch production that represent different styles: The Highlands (lush and floral), The Lowlands (light and delicate), Islay (the most intensely smoky with sea salt and iodine aromas) and Campbelltown (spicy and salty).
Blended Scotch Brands:
Dewars ‘White Label’: Created by John Dewar is 1846, Dewars White Label is a blended whiskey known for being rich, mellow and golden in color.
Johnny Walker ‘Black Label’: JW ‘Black’ was first created in 1809 and is an iconic blended Scotch. It is highly regarded for its exceptional quality, richness and smokiness. The Master Blenders at Johnnie Walker are considered to be among the world’s finest.
Johnny Walker ‘Blue Label’: Considered the pinnacle of blended whisky, Johnnie Walker Blue Label is known for its complexity, elegance and signature smoky aroma. The whiskys in this blend are hand selected by master blenders for their exceptional quality and character.
Single Malt Scotch Brands:
Glenlivet 12yr (Highlands): iconic single malt known for being exceptional bright and tropical.
Macallan 12yr (Highlands): aged exclusively in used Sherry casks from Jerez, Spain, Macallan 12 year is rich in color with aromas of dried fruit, citrus and spice.
Oban 14yr (Highlands): Established in 1794, Oban distillery is one of the oldest in Scotland. It is complex with aromas of citrus, sea salt and peaty smoke. A very classic, distinctive single malt.
Lagavulin 16yr (Islay): Intensely smoky, with rich color and balancing sweetness. Aromas of iodine, seaweed and spicy wood make this one of the world’s most recognizable and distinctive spirits.
Japanese Whisky
Japanese whisky is similar in style to Scotch whisky, making both blended and single malt styles. They also adopt the Scottish spelling (without the ‘e’).
Japanese Whisky Brands:
Hibiki 12 year: super elegant and complex. Beautiful neat or on the rocks
Nikka ‘Taketsuru Pure Malt 12 year’: made from 100% malted barley. Very smooth, complex and understated.
Whiskey is a distilled spirit, made from grains. Depending on the region and style, many different grains may be used including barley, wheat, rye and corn. Like all distilled spirits, whiskey is clear when it is distilled and any color comes from aging in wood barrels. The word whiskey derives from the gaelic ‘uisge beatha’, which means ‘water of life.’
Whiskey is widely recognized as the first and oldest spirit in the world, as it is essentially distilled beer. It is produced in many different countries, most notably Ireland, Scotland, Japan and the US. There are many different styles of whiskey (sometimes spelled without the ‘e’, particularly in Scotland and Canada), the most relevant of which are detailed below:
Bourbon
Once made exclusively from Bourbon County, Kentucky, Bourbon whiskey now can be produced anywhere in the US as long as it is made from at least 51% corn and aged at least two years in new, charred barrels (most are aged about 4 years). The barrels give Bourbon whiskeys aromas of vanilla, caramel and spice.
Bourbon Brands:
1792 (Kentucky): small-batch bourbon made at the Barton Distillery in Bardstown, KY. This bourbon is distinctive for its high proportion of rye and is spicy and aromatic. 1792 refers to the year Kentucky became a state.
Basil Hayden (Kentucky): A lighter, drier style of bourbon with aromas of honey, pepper and mint. Named after the former master distiller at Jim Beam, Basil Hayden is a recipe that was created in 1796 that has an especially high proportion of rye. 80 proof
Blantons (Kentucky): single barrel bourbon made from a combination of corn, barley and rye. Very smooth and complex with aromas of vanilla, citrus and caramel. Best served neat or on the rocks, each bottle is hand numbered and dated.
Bookers (Kentucky): Inspired by 200 year old tradition, Bookers is the first bourbon bottled straight from the barrel, uncut and unfiltered. Always between 121 and 127 proof, it is aged between six and eight years. The result is a bourbon that is complex and intense with aromas of vanilla, spicy oak and caramel. I like to drink it with a little water.
Buffalo Trace (Kentucky): made from corn, rye and barley malt. Smooth rich and complex with aromas of vanilla toffee and candied fruit. 90 proof
High West, Campfire (Utah): a blend of straight rye, straight bourbon and blended scotch whisky. Floral, fruity and spicy with a nice hint of peat smoke.
Knob Creek Single Barrel (Kentucky): 120 proof bourbon, aged 9 years in oak. Jason Vendrell hand selected this barrel exclusively for Monkeypod Kitchen. This bourbon is bold, spicy and has plenty of alcoholic heat, but also has a wonderful concentration of complex flavor.
Makers Mark Whisky (Kentucky): aged 5 ½ to 6 years, Makers Mark is unique in that it uses no rye. Instead, it uses a higher proportion of corn, along with winter wheat and malted barley. The result is a smooth and flavorful. 90 proof
Woodford Reserve (Kentucky): The Woodford Reserve Distillery is a National Historical Landmark and was established in 1812 in Versailles, Kentucky. This classic bourbon is bold and flavorful with aromas of sweet oak and spice.
Tennessee Whiskey
Same production as Bourbon, but it must be made in Tennessee and filtered through Sugar Maple Charcoal. Flavor is similar to Bourbon (and Tennessee whiskey producers may label their product as Bourbon if so desired), but the charcoal filtering can give Tennessee whiskeys a more smooth finish.
Tennessee Whiskey Brands:
Jack Daniels: 80 proof ‘sour mash’ whiskey. Sour mash is a process of using an old mash batch to begin fermentation on new batches. This process is very similar to how sour dough bread is made and helps to create a consistent house style.
Rye Whiskey
Made from at least 51% rye and aged at least two years in new, charred barrels. Rye whiskey is typically more spicy and peppery than Bourbon. Some people would say the flavor is more ‘harsh.’
Rye Whiskey Brands:
High West, Rendezvous Rye (Utah): A blend of 6yr and 16yr old whiskey’s with a very high percentage of rye (95% and 80%, respectively). The result is a bold, spicy and flavorful whiskey with aromas of cinnamon, molasses and spice.
Rittenhouse Rye (Kentucky): made at the Heaven Hill distillery in Kentucky, this bartender favorite was named Best American Whiskey at the 2006 SF World Spirits Competition. It is aged at least 4 years in barrel and bottled at 100 proof. The result is a rye whiskey with intense woody aromas and a pleasantly sweet, caramel-like finish.
Whistle Pig (Vermont): aged 10 years in finished bourbon barrels, this rye whiskey is full of flavor. 100 proof.
Canadian Whisky
Can be made from a multitude of grains, but are typically made from corn and/or wheat. Minimum aging is three years in barrel (but in practice will often be between four and six years). Unlike American Whiskeys, which achieve more assertive flavor from new oak barrels, Canadian whisky is typically aged in used barrels, which softens the texture of the spirit but doesn’t impart much flavor or sweetness.
Canadian Whisky Brands:
Crown Royal: This legendary whisky, created in 1939 to celebrate the visit of the King of England, has a blend of fifty distinct, full-bodied whiskies matured in white oak barrels. Crown Royal has a taste profile defined by smoothness, enhanced by a rich, lingering finish.
Moonshine (aka White Lightning)
Clear, unaged whiskeys, often high proof. Bottled versions can be harsh but palatable. Amateur moonshine is dirty business and can cause blindness or death.
Irish Whiskeys
Irish whiskey is typically a blend of barley and wheat that is triple distilled. They are generally smooth and mild in flavor.
Irish Whiskey Brands:
Jameson: Created in 1780 by Master Distiller John Jameson, this whiskey is triple distilled and known for its exceptional smoothness. Made from malted and unmalted barley, all grown within 50 miles of the distillery in Cork, Ireland.
Scotch whisky
There are two basic types of Scotch whisky: blended and single malt.
Blended Scotch is made from a blend of malted barley and other grains (such as wheat), usually in a column still. While most are smooth and less ‘distinctive’ than single malt, aged versions (such as those by Johnny Walker)can be excellent and complex.
Single Malt Scotch is made from 100% malted barley at a single distillery in a pot still. They are typically a blend of several different aged whiskys, with the year designation on the bottle representing the youngest in the blend. The characteristic ‘smokiness’ found in Single Malt Scotch comes from drying the malted barley over peat moss fire.
There are four different regions of Scotch production that represent different styles: The Highlands (lush and floral), The Lowlands (light and delicate), Islay (the most intensely smoky with sea salt and iodine aromas) and Campbelltown (spicy and salty).
Blended Scotch Brands:
Dewars ‘White Label’: Created by John Dewar is 1846, Dewars White Label is a blended whiskey known for being rich, mellow and golden in color.
Johnny Walker ‘Black Label’: JW ‘Black’ was first created in 1809 and is an iconic blended Scotch. It is highly regarded for its exceptional quality, richness and smokiness. The Master Blenders at Johnnie Walker are considered to be among the world’s finest.
Johnny Walker ‘Blue Label’: Considered the pinnacle of blended whisky, Johnnie Walker Blue Label is known for its complexity, elegance and signature smoky aroma. The whiskys in this blend are hand selected by master blenders for their exceptional quality and character.
Single Malt Scotch Brands:
Glenlivet 12yr (Highlands): iconic single malt known for being exceptional bright and tropical.
Macallan 12yr (Highlands): aged exclusively in used Sherry casks from Jerez, Spain, Macallan 12 year is rich in color with aromas of dried fruit, citrus and spice.
Oban 14yr (Highlands): Established in 1794, Oban distillery is one of the oldest in Scotland. It is complex with aromas of citrus, sea salt and peaty smoke. A very classic, distinctive single malt.
Lagavulin 16yr (Islay): Intensely smoky, with rich color and balancing sweetness. Aromas of iodine, seaweed and spicy wood make this one of the world’s most recognizable and distinctive spirits.
Japanese Whisky
Japanese whisky is similar in style to Scotch whisky, making both blended and single malt styles. They also adopt the Scottish spelling (without the ‘e’).
Japanese Whisky Brands:
Hibiki 12 year: super elegant and complex. Beautiful neat or on the rocks
Nikka ‘Taketsuru Pure Malt 12 year’: made from 100% malted barley. Very smooth, complex and understated.