For many, the different styles of whiskey often confuse and scare off newcomers. The wide variety of taste profiles and the almost snobbish vocabulary aficionados use turn away many who want to learn more about whiskeys.
First, some history. Whiskey is a distilled alcoholic beverage that likely originated in the monasteries of the British Isles. The word Whiskey is believed to be derived from the Gaelic word for water. Though if you tasted one of the original whiskeys James IV of Scotland greatly admired, you would find it very raw. Renaissance era whiskeys are not aged or diluted.
Over the years, the process was refined, and the drink became more refined, as we now know today. Along the way, different styles started to take shape, often based on where the whiskey is produced.
The first main difference is what is used for fermentation. The monasteries in Scotland and Ireland used barley, which grows well in the area’s cold, wet climate. Barley is allowed to malt, which is the process of soaking the barley in water, but is halted from germination by drying with hot air. This process causes the carbohydrates in the grain to be broken down into sugars, then fermented and distilled. When you see terms like single malt, it means the whiskey is made fro malted barley from a single distillery.
The fermented grain mixture is called mash. Mash traditionally uses a portion of a previous fermentation as the “starter,” similar to the sourdough process. It helps to ensure a proper pH level for the yeast to convert sugars into alcohol.
Starter mash whiskey, rather than that made with only yeast, is called a sour mash and the process creates acidity. Once distilled, you will not taste the acidity. You will find the Irish differ from the Scottish in distillation, where the Irish distill the mash three times, the Scottish only do it twice. Some like the cleaner taste of the Irish whiskey, while others enjoy the flavor of Scottish, especially those of the Islay style, where the peat moss is used to dry the malt, which gives it the unique smokey flavor many enjoy.
As European settlers came to the Americas, they brought their love of Aqua Vitae, meaning Vital Water, from their homeland. They adapted the recipes to the abundance of corn in the Americans to make their mash, which results in a sweeter product versus barley. Bourbon was likely started by Scots and Irish settlers in present-day Kentucky. It’s believed Elijah Craig, a Baptist minister, was first to age the distilled alcohol in charred oak barrels, giving it the unique, bold flavor profile. To this day, by law, all bourbon must be aged in new charred oak barrels and made with a 51% corn-based mash.
Back in the British Isles, whiskey distilleries traditionally used old wine and port barrels to age their whiskeys. As Bourbon became more popular in recent years, many whiskey makers switched to use old Bourbon barrels. Thus, you will find many Scottish labels stating the type of barrels used for aging, impacting their taste profile.
Lastly, the longer you age a whiskey, the more of the barrel’s flavors are imparted into the drink. You will find the Scottish and Irish whiskeys to be aged longer than those in warmer climates. Part of that is, the evaporation process is slower in colder temperatures, resulting in a slower aging process. This is often referred to as the “Angel’s share.” You will find some fine Whiskeys like Kavalan, aged in Taiwan, or Bourbons in Kentucky, to have a shorter age duration, as the angel’s share is collected faster than in Scotland.
Hopefully, this gives you a basic understanding so that you can pick out a great gift this holiday. Or be dangerous in chatting with your local aficionado.
