Whisky is an umbrella term for spirits made with fermented grain, such as barley, corn, rye, wheat, and more. The name can also vary depending on the region or country the spirit is made. Let’s break down a few of the varieties:
- Single Malt: Whisky that is a product of a single distillery.
- Blended Malt: Whisky that is a combination of single malts from different distilleries.
- Single Grain: Whisky made in one distillery but with a grain other than barley, such as wheat, rye and corn.
- Barrel Proof: Also known as ‘cask strength’. Generally, whisky and rum are stored in a cask for ageing or maturation and then are diluted with water. However, barrel proof means the whisky has not been diluted and contains more or less the same ABV after proofing.
Scotch Whisky:
As the name suggests, Scotch whisky is made in Scotland, with plenty of rich and traditional history around the methods to produce it. Primarily made of malted barley, or blended with grains like corn and wheat, Scotch is aged in oak barrels for a minimum of 3 years. Popular Scotch varieties include single malt, blended malt, blended scotch, and single grain.
Irish Whiskey:
As the name suggests, Scotch whisky is made in Scotland, with plenty of rich and traditional history around the methods to produce it. Primarily made of malted barley, or blended with grains like corn and wheat, Scotch is aged in oak barrels for a minimum of 3 years. Popular Scotch varieties include single malt, blended malt, blended scotch, and single grain.
American Bourbon:
Associated with Kentucky, bourbon is the sweetest member of the whiskey family. Made in the USA under strict regulations, to be classified as bourbon the whiskey must be made from at least 51% corn and aged in charred new oak barrels for at least two years.
Rye Whiskey:
As the name suggests, Rye must be used to produce rye whiskey. Legally, at least 51% and aged in oak barrels for at least 2 years. Less sweet than bourbon with subtle spicy notes, this whiskey is produced in both America and Canada, where its crispy and sharp flavours depend on the region it is produced in.
Canadian Whisky:
Produced in Canada, this whisky is often referred to as rye whiskey. Produced using all forms of grains including corn, rye, barley, and wheat, this a very versatile whisky. The production rules are more relaxed, however, for the whisky to be labelled as Canadian whisky, the ingredients must be mashed, distilled, and aged in Canada. Uniquely, Canadian whisky distillers usually produce two spirits, a base spirit, and a flavoured spirit, then combine them to make one whisky.
Japanese Whisky:
New to whisky production, Japanese whisky is all about finesse and precision. Crafting only a few different varieties, Japanese whisky is often blended or single-malt, similar to Scotch whisky.
