Whiskey / Whisky Notes

My notes from a wine class. See notes at end.

Whiskey Notes

• U.S. and Ireland – “whiskey”
• Canada and Scotland – “whisky”
• Bourbon whiskey is named for the county in Kentucky where it came from.
• Tennessee whiskey – charred oak barrels

Scotch

• Pot still
• Barley
• 5-15 years in American oak barrel – used to be aged in old Sherry barrels – High quality brands still do.
• Single Malt (McManns)
  • Barley, mist, sprout (called malt barley), roast, pot still formula
• Blended Scotch (Cutty Sark, Johnny Walker Black Label)
  • Blended with other grains and other whisky. Lighter on the palette.
• Blended Scotch originated in Scotland late 1800s after a louse killed off Europe’s vineyards. Grain and malt blend proved to be more drinkable.
• Current Federal regulations from “Labeling and Advertising of Distilled Spirits”: “Scotch whisky” is whisky which is a distinctive product of Scotland, manufactured in Scotland in compliance with the laws of the United Kingdom regulating the manufacture of Scotch whisky for consumption in the United Kingdom: Provided, That if such product is a mixture of whiskies, such mixture is “blended Scotch whisky” (Scotch whisky—a blend).

Irish Whiskey

• Pot still
• Other grains, not excluding barley
• American oak, minimum 5 years
• Only in Ireland (Bushmills, Kilbeggan, Glendalough)
  • Protected product: must come from Ireland including production and aging. Strict labeling requirements.
• Light and mellow blends, lighter on the palette. Smoother than Scotch whisky.
• Triple distilled
• Current Federal regulations from “Labeling and Advertising of Distilled Spirits”: “Irish whisky” is whisky which is a distinctive product of Ireland, manufactured either in the Republic of Ireland or in Northern Ireland, in compliance with their laws regulating the manufacture of Irish whisky for home consumption: Provided, That if such product is a mixture of whiskies, such mixture is “blended Irish whisky” (Irish whisky—a blend).

Canadian Whisky

• Continuous still
• Rye, or corn “shot of rye”
• Blended heavily to be smooth, drinking. Lighter on the palette.
• Labeling requirements for Canadian Whisky – must be made, aged in Canada. Flavoring and coloring may be added. (Crown Royal)
• Current Federal regulations from “Labeling and Advertising of Distilled Spirits”: “Canadian whisky” is whisky which is a distinctive product of Canada, manufactured in Canada in compliance with the laws of Canada regulating the manufacture of Canadian whisky for consumption in Canada: Provided, That if such product is a mixture of whiskies, such mixture is “blended Canadian whisky” (Canadian whisky—a blend).

American Whiskey

Bourbon (Kentucky)

• Originally made in Bourbon County, Kentucky.
• Pot still
• Corn largest percentage of grains used, multi.
• Straight whiskey.
• Charred American oak barrels.
• Label requirements: American made, aged in charred oak. Current Federal regulations from “Labeling and Advertising of Distilled Spirits”: “Bourbon whisky”, “rye whisky”, “wheat whisky”, “malt whisky”, or “rye malt whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored at not more than 125° proof in charred new oak containers; and also includes mixtures of such whiskies of the same type. (Knob Creek, Wild Turkey)

Tennessee Whiskey

• Generally pot still, generally corn.
• Aged in charred oak.
• Important to U.S. Whiskey market. (Jack Daniel’s)
• State rules indicate that Tennessee Whiskey (specific method) is produced by the Lincoln County process using maple charcoal filters and using the same label requirements as bourbon. Therefore, distilleries in Tennessee may produce whiskey in Tennessee that is not “Tennessee Whiskey.”

Straight and Blended Whiskey

• Bourbon Whiskey (see above)
• Rye Whiskey – not less that 51% rye, bourbon in color but its own flavor. Current Federal regulations from “Labeling and Advertising of Distilled Spirits”: “Whisky distilled from bourbon rye mash” is whisky produced in the United States at not exceeding 160° proof from a fermented mash of not less than 51 percent rye grain and stored in used oak containers; and also includes mixtures of such whiskies of the same type.
• Corn Whiskey – not less that 80% corn, aged in old oak barrels. Current Federal regulations from “Labeling and Advertising of Distilled Spirits”: “Corn whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 80 percent corn grain, and if stored in oak containers stored at not more than 125° proof in used or uncharred new oak containers and not subjected in any manner to treatment with charred wood; and also includes mixtures of such whisky.
• Light Whiskey – Made and stored in charred oak barrels, light flavor, smooth. Light in color. Current Federal regulations from “Labeling and Advertising of Distilled Spirits”: “Light whisky” is whisky produced in the United States at more than 160° proof, on or after January 26, 1968, and stored in used or uncharred new oak containers; and also includes mixtures of such whiskies. If “light whisky” is mixed with less than 20 percent of straight whisky on a proof gallon basis, the mixture shall be designated “blended light whisky” (light whisky—a blend).
• Straight Whiskey – Distilled from corn, barley, or wheat. Unblended spirit. Charred oak barrels. Current Federal regulations from “Labeling and Advertising of Distilled Spirits”: Whiskies conforming to the standards prescribed in paragraphs (b)(1)(i) and (ii) of this section, which have been stored in the type of oak containers prescribed, for a period of 2 years or more shall be further designated as “straight”; for example, “straight bourbon whisky”, “straight corn whisky”, and whisky conforming to the standards prescribed in paragraph (b)(1)(i) of this section, except that it was produced from a fermented mash of less than 51 percent of any one type of grain, and stored for a period of 2 years or more in charred new oak containers shall be designated merely as “straight whisky”. No other whiskies may be designated “straight”. “Straight whisky” includes mixtures of straight whiskies of the same type produced in the same State.
• Blended Whiskey – A blend of straight whiskey/whiskies and neutral spirits to create a specific taste or style. Current Federal regulations from “Labeling and Advertising of Distilled Spirits”: “Blended whisky” (whisky—a blend) is a mixture which contains straight whisky or a blend of straight whiskies at not less than 20 percent on a proof gallon basis, excluding alcohol derived from added harmless coloring, flavoring or blending materials, and, separately, or in combination, whisky or neutral spirits. A blended whisky containing not less than 51 percent on a proof gallon basis of one of the types of straight whisky shall be further designated by that specific type of straight whisky; for example, “blended rye whisky” (rye whisky—a blend).

When I was 19, I was a student of Western Culinary Institute in Portland, OR, before Career Education Corporation and Le Cordon Bleu took it over. I graduated in 1993, and at that time WCI was a great place to learn. Many of the pans I cooked on interestingly still had HMCI (Horst Mager Culinary Institute) inscribed on the handles. Above were notes that I found in a file folder from a wine class that I took when I was a student. The notes are from my personal tasting notes. Enjoy!