Question. Is it spelled Whiskey or Whisky? The 1st thing that should be understood is that there exist two legitimate spellings. The Scotts and Canadians spell whisky with no "e", while the Irish and Americans spell it with the "e" as in whiskey. This ought to be the first indicator that the world of whiskey is certainly a complex one. Each region has numerous variations in raw materials used, techniques in production which dictates the ultimate taste and attributes. This alone makes whiskey an interesting and enjoyable spirit.
Historically it is thought that the Irish were the first ones to make whiskey, even so the Scotts have also laid claim to being the first whisky producers. The Irish used the term "uisce beatha" or "Water of Life" in Gaelic to refer to whiskey. This implies that it was a significant part of daily life.
Both the Scottish and Irish produce whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is dried in peat fired kilns. The malted barley accumulates the peat flavour giving Scotch whisky its one of a kind quality. In Ireland, the malted barely is dried out in enclosed ovens, never being exposed to the smoke. The process of mashing and fermentation is much the same for both regions. During distillation the Irish generally distill the fermented mash three times, which results in a very pure distillate which makes Irish whiskey remarkably smooth. Nevertheless, the distillate cannot exit the still at greater than 94.8% ethanol. The Scottish distill their product twice which produces a more flavoured spirit.
In North America there is Canadian whisky and American whiskey. Each area has a number of regional classifications such as Bourbon and Tennessee whiskies. Each product in North America is unique and is regulated via the government. Canadian whisky is the first and foremost imported spirit into the United States and is second in consumption only to vodka.
American whiskey has a wide range of regulations depending on the definition of the product being made. For example, Bourbon has to be made out of fermented mash of not less than 51% corn. If it uses greater than 79% corn in the mash it's regarded as Corn whiskey. Bourbon can't be distilled to a proof higher than 160. It also needs to be matured in new oak barrels at a proof of 125 or less. Blended American whiskey has to be produced from no less than 20% whiskey aged 2 or more yrs with the balance made from unaged neutral spirit. American corn whiskey has to be crafted from a minimum of 80% corn in the mash. Tennessee whiskey follows identical regulations as bourbon. However, it is charcoal filtered via a technique known as the "Lincoln County Process." Consequently, it won't qualify as a bourbon.
Canadian whisky has to be aged for a minimum of three years. Even so, the Canadian government allows the expertise of the distiller to define the attributes of the final product. This means there are no limits on distillation proof or barrel aging requirements. Any Canadian whisky that is aged for under four years needs to have the age printed on the bottle. Almost all Canadian whisky is aged for six or more years. Canadian whisky is mostly a blended spirit. The phrase "blended" means that the final product is constructed from a number of various distilled products. As an example, a Canadian whisky may be composed of corn, barely, wheat and rye whisky which have been matured in neutral (used) or new oak barrels. Various Canadian producers put all the grains in one tank and ferment them together. Following that they will distill, pre-blend and age the blend. Other producers ferment each grain mash individually followed by distillation and aging. The final products will be blended to make the finished product. Most Canadian whisky is twice distilled.
Historically it is thought that the Irish were the first ones to make whiskey, even so the Scotts have also laid claim to being the first whisky producers. The Irish used the term "uisce beatha" or "Water of Life" in Gaelic to refer to whiskey. This implies that it was a significant part of daily life.
Both the Scottish and Irish produce whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is dried in peat fired kilns. The malted barley accumulates the peat flavour giving Scotch whisky its one of a kind quality. In Ireland, the malted barely is dried out in enclosed ovens, never being exposed to the smoke. The process of mashing and fermentation is much the same for both regions. During distillation the Irish generally distill the fermented mash three times, which results in a very pure distillate which makes Irish whiskey remarkably smooth. Nevertheless, the distillate cannot exit the still at greater than 94.8% ethanol. The Scottish distill their product twice which produces a more flavoured spirit.
In North America there is Canadian whisky and American whiskey. Each area has a number of regional classifications such as Bourbon and Tennessee whiskies. Each product in North America is unique and is regulated via the government. Canadian whisky is the first and foremost imported spirit into the United States and is second in consumption only to vodka.
American whiskey has a wide range of regulations depending on the definition of the product being made. For example, Bourbon has to be made out of fermented mash of not less than 51% corn. If it uses greater than 79% corn in the mash it's regarded as Corn whiskey. Bourbon can't be distilled to a proof higher than 160. It also needs to be matured in new oak barrels at a proof of 125 or less. Blended American whiskey has to be produced from no less than 20% whiskey aged 2 or more yrs with the balance made from unaged neutral spirit. American corn whiskey has to be crafted from a minimum of 80% corn in the mash. Tennessee whiskey follows identical regulations as bourbon. However, it is charcoal filtered via a technique known as the "Lincoln County Process." Consequently, it won't qualify as a bourbon.
Canadian whisky has to be aged for a minimum of three years. Even so, the Canadian government allows the expertise of the distiller to define the attributes of the final product. This means there are no limits on distillation proof or barrel aging requirements. Any Canadian whisky that is aged for under four years needs to have the age printed on the bottle. Almost all Canadian whisky is aged for six or more years. Canadian whisky is mostly a blended spirit. The phrase "blended" means that the final product is constructed from a number of various distilled products. As an example, a Canadian whisky may be composed of corn, barely, wheat and rye whisky which have been matured in neutral (used) or new oak barrels. Various Canadian producers put all the grains in one tank and ferment them together. Following that they will distill, pre-blend and age the blend. Other producers ferment each grain mash individually followed by distillation and aging. The final products will be blended to make the finished product. Most Canadian whisky is twice distilled.
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The find out more about making moonshine and step-by-step instructions for creating a mash and distilling do a quick search for how to make whiskey on the Web.
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