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An Introduction to Whiskey

A quick glance down the whiskey aisle doesn't begin to convey the rich and complex world of whiskeys. This beverage is enjoyed the world over and every locale that makes it puts its own unique twist to this bronzed beverage prized since the time of the Pharaohs.

An introduction to whiskey would be incomplete without reflecting on some of the influences that gives this robust beverage its unique, but varied, personality.

A brief discussion of the grains rye, wheat, barley, and corn mark the beginning of an introduction to whiskey as it is made in the United States. Distillery laws regulate the ratios of each grain allowed, or required, in order to meet labeling standards.

An American bourbon whiskey must be made from at least 51 percent corn. Politics and patriotism were driving forces behind the development of this version of whiskey, which got its name from its birthplace Bourbon County, Kentucky.

Tennessee whiskeys, too, feature corn as the main ingredient but it's the filtering process that distinguishes it from Kentucky bourbon. Tennessee whiskeys mellow deliciously as they undergo a slow filtration process using charcoal from only the Tennessee maple.

Rye whiskeys are made in the same manner as bourbon and Tennessee whiskeys, with rye being the primary grain. In all American whiskeys, the minor grains are used to tweak the flavor in order to establish a distinct personality that identifies the bounty from one distillery versus that of its competitors.

Canadian whisky (no "e") is made from a more balanced blend of corn, rye, and barley, thus the "blended" term often seen on the labels of Canadian distillers. These light, well-blended whiskies are excellent for mixing as cocktails.

Across the pond, in Scotland, barley is the grain preferred by whisky (again, no "e") distillers. Scotch whisky gets is delightful, smoky flavor from the smoldering peat, over which the barley is hung to dry before the mashing process begins.

Like their British cousins, the Irish make a unique and highly popular version of whiskey, too. Spelled with the "e." And like the Scots, they use barley. After all, to an Irishman, whiskey is only beer that's been distilled so no other grain can even be considered. The smoking process differs from the Scotch in that the Irish dry their barley over anthracite coal, which is smokeless, thereby avoiding the characteristic smokiness of Scotch whisky.

While these are the whiskeys (or whiskies) most often served in the United States, Canada, and Europe, an introduction to whiskey would not be complete without including Japanese whisky (no "e"). Perhaps the spelling is deliberate.

Japanese whiskies resemble Scotch whisky more than any other. Barley is the main grain used and it, too, is dried over peat smoke before distilling. But the resemblance stops here.

Like the rough and tumble Scotsman, the flavor of Scotch whisky is big, bold, and robust. In contrast, Japanese whisky is subtle, elegant, and delicately balanced, as is so much of what the world admires in Japanese culture.

An introduction to whiskey only begins with a quick glance down the whiskey aisle. A lingering visit just might open up a whole new world in the exploration of this most venerated of beverages.

Learn more about this author, Sandy Hemphill.
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