Whiskey is a complex, and diverse, beverage which comes in a lot of different varieties. If you enjoy this chest-warming beverage, you likely know that no two bottles tastes exactly the same. There are smoky varieties, malty, cinnamon-y, roasty, sweet… It all depends on the type of grain, the barrels, and the time that goes into preparation. While enthusiasts know that they love whiskey, many don’t understand the difference between one type and the other, as well as the origins of the beverage. So, we’re going to take some time and explain a bit of the science and whiskey history behind your favorite beverage. That way, next time you share a glass, you can chat about it too.
Whiskey History: The Science and Origin Behind Your Favorite Beverage
The first thing to know about whiskey is that there are plenty of varieties, depending on where it’s made and what it’s made of. However, no matter the variation in name, all whiskey must be at least 40% alcohol, or 80 proof, and no more than 94.8% alcohol.
Single barrel, blended, bourbon, scotch, single malt, rye…
You likely know that you prefer one thing over the other, specially when it comes to scotch, whiskey, or bourbon. However, they’re all part of the larger grouping that is whiskey. However, it comes down to a few factors:
-
-
-
-
- Grains you use in the mash
- What region, or area, it comes from
- The fermentation process you use
-
-
-
Whiskey History: Grain
To create a mash, you take the desired grains and soak them in hot water. As the grains soak, the hot water pulls out those sugars from the grain, which can be fermented to create alcohol. Deciding on the grain is essentially deciding on the flavor profile you want out of the whiskey.
-
-
-
-
- Corn: More of a sweet profile when you don’t age it for long. However, the longer it ages, the more mellow the flavor becomes
- Rye: Spicy flavor from the beginning, with a cinnamon-like flavor profile, which becomes even more present as the whiskey ages.
- Malted Barley: More toasty and dry, but less flavorful. It ferments more easily, making it easy to use in whiskey— but it is more common in Scotch than whiskey or bourbon.
- Wheat: Wheat is a soft, subtle flavor that is typically used as a means of letting other grains make their debut on the palate.
-
-
-
Whiskey History: Barrels
The barrels you use to age the whiskey also play a big hand in flavor, color, and so forth. When it comes to aging this spirit, Oak is always the wood of choice. However, there are a few different types of Oak you can use, depending on who makes the whiskey.
-
-
-
-
-
- American Oak: 90% of the world’s whiskey ages in these. These were first introduced around WWII
- Japanese Oak: Japanese whiskey is gaining popularity more and more in our common day and age. This type of oak is prone to leaking and damage. Therefore, Japanese varieties age in French Oak, then American, and then Japanese to finish the process. This type of wood lends a delicious flavor, so using it towards the end is great for flavor.
- European Oak: This type of oak is considered the old faithful. It was first used for Scotch and Irish whiskey as early as the 1800’s, and has been a common option in the years since.
-
-
-
-
Whiskey History: Region
The last thing we’ll touch base on, is region. As we said in the beginning, whiskey is a large category. However, your favorite type of whiskey might have a different name, such as Scotch.
-
-
-
-
-
- Scotch, as made obvious by the name, is from Scotland
- Bourbon is from the United States, mostly commonly in Kentucky
- Irish whiskey, as also made obvious by the name, is a variety from Ireland
-
-
-
-
As you can see, there are a lot of subsections to whiskey history, and it’s most definitely not cut and dry. From the type of grain, to the barrels, and the name it carries— every whiskey is a bit unique. As always, we encourage you to drink responsibly and avoid driving while enjoying your Scotch or bourbon.
