Whiskey: classification, brands, types and varieties. Bourbon: American whiskey from Kentucky

Whiskey (from the English "whisky" or "whiskey") - a strong alcoholic drink that is obtained from various types of grain using the processes of malting, distillation and long-term aging in oak barrels. Whiskey can be made from barley, rye, wheat or corn. The alcohol content in a drink is usually 40-50% by volume, however, some whiskeys can have a high strength (up to 60% by volume). The color of the drink is from light yellow to brown, the sugar content is zero or extremely low. The taste is full, powerful, soft, slightly sweet, with a complex burning spicy aftertaste, which also shows malt and nutty tones. The traditional regions of whiskey production are Scotland and Ireland.

Origin (emergence) of whiskey

The history of whiskey production is lost in the mists of time. This drink originated in northern Europe. Now it is impossible to find out who first invented the recipe for this popular drink. Maybe it happened in Scotland, maybe in Ireland. For many years, these two countries have been arguing about on whose territory this drink first appeared. The earliest mention of whiskey is found in Scottish records from 1494, although the Irish dispute this evidence, arguing that whiskey appeared much earlier and in their territory.

The Scots are convinced that whiskey, like many alcoholic beverages, began to be made in monasteries. This strong alcohol originally had a medicinal purpose. The first mention of whiskey is found in Scotland and England at the very end of the 15th century.

Then, in the 16th and 17th centuries, not only was the technology for obtaining whiskey improved, but also, by repeated distillation of alcoholic liquids, farmers learned how to increase its strength. There was no talk of whiskey aging at that time, but the consumption of strong alcohol among the population increased rapidly and gradually whiskey became a real national Scottish drink, but in 1579 the Scottish government, due to a poor harvest, passed a law that allowed only the nobility and nobility to produce a drink . In 1644, an excise tax was introduced for the first time on the production of this alcoholic beverage. When the government of England realized the futility of such restrictions, it introduced a monopoly on the production of whiskey, according to which only 8 largest distilleries were given official permission to make whiskey, which very quickly forced out small and medium-sized producers. Small producers were forced to move away from large cities - to the countryside. Very often the quality of the mass products of the large distilleries was very low, while the unique varieties of whiskey of the small illicit distilleries were of very good quality. Since the drink was in great demand, and the official factories did not have time to produce the required amount, in 1822 the British authorities had to legalize many underground distilleries and reduce taxes on the production of the drink.

The second half of the 19th century was marked by the introduction of an improved Coffey installation, which made it possible to significantly increase production volumes and begin the industrial production of whiskey. During this period, the first large companies engaged only in the production of whiskey appeared.

The Irish claim that whiskey is a gift from Saint Patrick, the patron saint of Ireland. As soon as he set foot on the shores of the Emerald Isle, he immediately began three charitable deeds at once - preparing "holy water", converting pagans to the true faith and driving poisonous snakes out of Ireland.

Irish whiskey has made its way to the world much earlier than Scotch whiskey. The reason for the popularity of Irish whiskey was the resourcefulness of this people, who not only produced and drank it, but also sold it to the British, who in turn resold it around the world.

In Ireland, the first whiskey patent was issued in January 1608. On December 24, 1661, the production of alcoholic beverages in Ireland was taxed. Since the registration of distilleries until 1761 was voluntary, only registered producers had to officially pay the tax. But this trick did not suit the British, and in 1771 they decided to impose a tax on distillation cubes, and not on alcohol received and sold, so now the size of the tax depended on the volume of the cube. This innovation led to a massive transition of Irish distilleries to an illegal position and by 1823, out of 1228 registered distilleries, only 20 remained.

Seeing the results of such a system of taxation, the British decided to tax the alcohol produced. Thus, by 1835 there were already about 100 legal productions, and the quality of whiskey had increased significantly. This period was a period of real prosperity for the Irish whiskey industry. But with the arrival of the Capuchin monk Father Theobald Matthew on the historical stage, the struggle with the green serpent began. With his sermons, he was able to force 5 of the 8 million Irish people who then inhabited the country to take a vow of abstinence from alcohol! As a result of Father Matthew's sermons, a real crisis began in the Irish whiskey industry, which intensified even more over time, and the return of Irish whiskey to the world stage began only at the end of the 20th century.

For the general history of whiskey production, the invention of the distillation column was of great importance, which allowed 24 hours a day, 365 days a year to produce highly purified alcohol.

At that time, attempts were made to improve the distillation process, and the first was the Scotsman Robert Stein, who in 1827 patented the first still, which was theoretically very effective, but in practice the processes in it were difficult to control. Three years later, in 1830, the Irishman Aeneas Coffey proposed his own version of a continuous distillation apparatus, which turned out to be more practical and economical, it could work with any grain, but the resulting light, almost neutral strong alcohol was very far from heavy, odorous. , full-bodied still whiskey. The Scots, having mastered Coffey's invention, took the path of creating blended whiskey, combining malt whiskey obtained in distillation cubes with grain whiskey obtained by distillation on Coffey's apparatus. The Irish, on the other hand, chose to take a different path, starting to create the largest stills in the world.

Harmful properties of whiskey

• has a toxic effect on the cells of the body, especially the brain
• vision, speech and motor coordination deteriorate
• addictive (alcoholism)
• whiskey is dangerous for the liver and kidneys
• alcohol poisoning

Useful properties of whiskey

• small amounts of alcohol help relieve stress and protect against osteoporosis
• malt whiskey contains a large amount of ellagic acid, which destroys potential cancer cells in the body
• the drink contains a large amount of salt and iodine, which have a beneficial effect on the activity of the thyroid function
• the drink is taken orally for colds, rubbed on bruised places and warm compresses are made

whiskey classification

1. Grain whiskey (Grain whiskey) is almost entirely used for the production of blended whiskey, and only a small part goes to retail as single grain whiskey - pure grain whiskey. Connoisseurs of such a drink in Scotland can find the only brand of grain whiskey - "Choice Old Cameron Brig". Also, this type of whiskey after additional purification can be used to make vodka or gin.

2. Malt Whiskey (Malt whiskey) - whiskey obtained from pure barley malt without mixing with grain (grain whiskey) whiskey. Malt whiskey can be of several types:

• quarter helmet- malt whiskey taken from one smaller American oak barrel; it turns out stronger (up to 50% vol.) with a richer taste, ripens faster
• single helmet- malt whiskey, taken from one barrel. Whiskey in this category comes in two types of strength: cask (cask strength) and standard
• single malt(single malt) - whiskey produced by one distillery; blending of different years of aging is possible
• vatted malt(blended malt, pure malt) - a mixture of malt whiskey from various distilleries

3.Mixed (blended) whiskey (Blended whiskey) - whiskey obtained by blending (mixing) malt whiskey with grain whiskey. This type of whiskey is the most popular and accounts for over 90% of production.

4. Rye whiskey (Rye whiskey) is an American whiskey made from a blend that contains at least 51% of a single grain. This cheap drink is usually used for blending.

5. corn whiskey (Corn whiskey) must be made from a mixture of not 51%, but at least 80% corn. Corn whiskey is produced in small distilleries and is the cheapest and lowest quality, for this type of whiskey aging is not necessary at all.

6. Bourbon (Bourbon) - corn American whiskey, produced using a special technology. A feature of this technology is that the malting of barley was excluded from the process of making whiskey. Barley was replaced with corn and rye, which were distilled raw. Cereals are crushed, mixed with water and boiled. Then sugar is added to the resulting mixture, it ferments and is distilled. Sometimes the resulting alcohol is passed through maple charcoal. Bourbon is aged in oak barrels, previously charred from the inside. Bourbon aging for at least 2 years. The strength of the spilled drink is not less than 40%. Due to corn, bourbon has a sweetish aftertaste, and due to aging in charred barrels, it has a dark golden or amber color.

Whiskey production (manufacturing) technology

The taste of whiskey depends on many factors: the quality of water and grain, the method of malting, filtration, the characteristics of the barrel, the duration of exposure, the shape and design of the copper distillation cube, the air temperature during bottling, and others.

Raw materials for the production of whiskey

• Scotch whiskey is made from malted barley and barley in Scotland.
• in Ireland (Irish whiskey) rye is added to barley malt
• in the USA and Canada, corn, rye whiskey, wheat (wheat whiskey) are used as raw materials for whiskey (Bourbon)
• in Japan, millet, corn are used to make whiskey, and sometimes rice and other grains are added in small quantities

Production (technological) process

1.Preparation of barley malt (malting of barley). Barley is carefully sorted, cleaned and dried. It is then soaked and spread in a 5-7 cm layer on the floor of the malt house for 7-10 days to germinate. Then the sprouted grain (malt) is again sent for drying. If the grain is not germinated, then the resulting whiskey is called grain. In its pure form, it is practically not consumed, but is used for blending. In Scotland, you can find only 4 brands of pure grain whiskey in bottles: Glen Wolf, Black Barrel, Glen Clyde and Invergordon.

2. Drying malt. In Scotland, the malt is dried with hot smoke from the combustion of peat, charcoal and beech shavings, which makes it possible to obtain the “smoked grain” that distinguishes Scotch whiskey from all others. In Ireland and other countries, this type of drying is not used.

3. Getting the wort. The malt is ground into flour (grist) and mixed with hot water and kept for 8-12 hours, resulting in a sweet liquid (wort).

4. Fermentation (fermentation). Yeast is added to the resulting chilled wort, and fermentation is carried out for two days at a temperature of 35-37 ° C. As a result of fermentation, a weak alcoholic drink is obtained, with a strength of about 5%.

5. Distillation. Braga (“malted milk”) is distilled two or sometimes three times in copper stills (pot stills). As a result of distillation in the first apparatus (wash still), a liquid with a strength of 25-30% is obtained, which enters the second apparatus (spirits still) and is distilled one more time. The product of the second distillation is whiskey with a strength of up to 70%. The shape of the distillers greatly influences the final taste of the whiskey - tall and narrow distillers produce a lighter and thinner whiskey than small and wide ones. When replacing old devices, new ones are made, exactly following the shape of the old ones, up to defects. The resulting alcohol is diluted with water to a strength of 50-63.5% vol.

6. Excerpt. Produced in oak casks, sherry casks are considered the most suitable, but since such casks are in short supply, white oak casks, previously used for bourbon, are used. It is in the barrels that the transformation of barley alcohol into whiskey takes place. To speed up the aging process, the inner walls of the barrels are often fired or lined with charcoal. During this stage, the whiskey in the barrels darkens, acquires additional aroma and acquires its color and taste qualities. The exposure time varies, and the price, quality and grade of the resulting drink also depend on this.

Whiskey aging:

• Scottish - usually 3 years
• Irish whiskey is aged 5 years
• Canadian - at least 6 years
• original whiskeys are aged 10-12 years
• exclusive and collectible - up to 21 years
• legendary - up to 60 years

Many producers in their cellars stack whiskey barrels in vertical rows on top of each other. This restricts air circulation and slows down the evaporation of precious components. Indeed, during aging in oak barrels, alcohol gradually evaporates through the pores of the wood, the whiskey loses its strength, but gains saturation. In this way, the whiskey gets rid of harsh unwanted components, and the remaining substances determine the character and woody taste of the whiskey.

7. Blending. To obtain blended whiskey, different varieties of malt (from 15 to 50 varieties) and grain (3-4 varieties) whiskeys of various aging periods (at least 3 years) are mixed separately. Then they are combined and kept for a few more months. The point of blending is to use cheap grain whiskeys, get a standard quality product and combine the best properties of different malt whiskeys in one finished drink. There are two types of blending:

• different varieties of malt and grain whiskey are mixed in special vessels, where they are kept for 24 hours. This mixture is then placed in barrels and bottled after a few weeks, thus obtaining cheap whiskey.
• various varieties of malt whiskey are selected, then mixed with grain whiskey in special vessels. In order to improve the quality of the blend, it is aged for 6-8 months in oak barrels and a more expensive high-quality whiskey is obtained.

8.Bottling. Before bottling, whiskey is filtered through paper membranes at a temperature of 2 to 10 ° C and diluted with spring water to the required strength, with the exception of Tennessee whiskey, which is filtered before aging. The blended whiskey aging period indicated on the label refers to the age of the youngest whiskey included in the blend, if the blend contains a large proportion of old (from 12 years of aging) malt whiskey, then the word De luxe will be present in the title.

The culture of whiskey consumption

Whiskey is a noble drink, therefore it requires delicate handling. There are several traditions of drinking this drink. So, the Irish, because of the softness of their whiskey, do not dilute it. The Scots, on the other hand, apply the rule of five "S", in translation into Russian, this can be called the rule of five "P":

1. sight (look) - evaluate the color and consistency of the drink

2. smell (sniff) - to feel the range of smell

Aroma classification:

• vegetable tones
• phenolic tones
• wood tones
• oil tones
• cereal tones
• ethereal tones
• sweet tones

3. swish (sip) - sip and feel the taste

Taste classification:

• cooling
• warming
• astringent
• adhesive
• bitter
• sweet
• spicy

4. swallow (swallow) - swallow the first sip. At this stage, you can evaluate the sharpness or softness of the drink. Whiskey is swallowed slowly, the sip should be small

5.splash (splash water) - dilute with water to fully reveal the taste and aroma. This is especially important for strong varieties, whose characteristics are difficult to assess in an undiluted state. When mixing, the glass should be filled with whiskey no more than 1/3

The main producers and varieties of whiskey

1. Austria

• Reisetbauer (Reisetbauer)

2. America (USA)

• Jack Daniel's (Jack Daniels)
• Old Fellows (Old Fellows)
• Four Roses (Four roses)
• Jim Beam (Jim Beam)
• Blanton's (Blantons)

3. Ireland

• Jameson (Jameson)
• Tullamore Dew (Tullamore Dew)
• Bushmills (Bushmills)
• Finnegan (Finnegan)

4. Canada

• Black Velvet (Black Velvet)
• Canadian Club (Canadian Club)
• Crown Royal (Crown Royal)
• Sam Barton (Sam Barton)

5. Scotland (scotch)

Single Malt Whiskey:

• Aberlour (Aberlour)
• Glen Turner (Glen Turner)
• Auchentoshan (Okentoshen)
• Highland Park (Highland Park)
• The Balvenie
• Macallan (Macallan)

Blended Whiskey:

• Bell's (Bels)
• Ballantine's (Ballantines)
• Black & White (Black & White)
• Clan MacGregor (Clan MacGregor)
• Johnnie Walker (Johnnie Walker)
• Chivas Regal (Chivas Regal)
• White Horse (White Horse)

6. Japan

• Nikka (Nikka)
• Suntory
• Hibiki (Hibiki)

whiskey festivals

In the world every year there is a huge number of events and events dedicated to whiskey. The most significant of them are:

Speyside Whiskey Festival - a festival held annually in Scotland in an area where for centuries all the inhabitants were only engaged in the production of whiskey. The density of distilleries, factories and small producers there is a record - more than 100 for the whole village. Spyside boasts world-famous distilleries - Glenfiddich, Glen Grant, Strathisla. The festival takes place in several stages: the first of the whiskey festivals is held from May 1 to May 3, and only on these days of the festival, participants can visit the factories of all local whiskey producers. The main part of the festival and the most important is the tasting of the maximum number of varieties and varieties of fragrant whiskey under the guidance of professional sommeliers. During the festival, gourmets can taste the rarest and aged whiskeys. The festival attracts collectors, connoisseurs and ordinary tourists. National dance programs are held for everyone, entertainment, excursions are offered, visits to factory museums are organized, Scottish sports are also offered - throwing a huge log or hitting with a hammer. All this is accompanied by national Scottish music, colorful national costumes and the spirit of all of Scotland.

Whiskey Live - this unique event is held in many countries of the world, the purpose of which is to develop whiskey culture: teaching the art of tasting, blending, malting, mixology, etc. The first Whiskey Live festival was held in Tokyo in 2000, and in 2011 it was already held in 18 countries world: Canada, Great Britain, France, Spain, Holland, Japan, Australia, China, India, Singapore, Tokyo, etc.

Whiskey Fest is an annual American whiskey festival that takes place in San Francisco, New York and Chicago. Each visitor of the festival gets the opportunity to taste any of the 250 varieties of whiskey from around the world, many of which are very rare and exclusive. Festival participants can also attend seminars from whiskey distillery managers.

• bottled whiskey stops aging
• There are over 5,000 single malt whiskeys.
• single malt whiskey is made from one type of grain
• 90% of the single malt whiskey in the world is produced in Scotland
• the name "whisky" is allowed to be used only after the drink has matured in oak barrels for at least 3 years
• experts recommend drinking whiskey neat or slightly diluted with water at room temperature
• blended whiskey is whiskey that consists of a mixture of grain whiskey with several varieties of malt
• Macallan 1926 is considered the most expensive whiskey. There are only 40 bottles left from other manufacturers, which are more than 60 years old. The price per bottle is 62 thousand dollars
• the name of this drink on the bottle can be written both "whisky" and "whiskey". This is due to the age-old disputes between Scotland and Ireland about the place of origin of the drink. In Scotland they write without “e”, in Ireland - with “e”, and in the USA, Canada and Japan both forms have taken root.
• an unopened bottle of whiskey can be stored for over 100 years and will remain as tasty and usable as if the whiskey had been bottled a month ago. As soon as the bottle is opened, its shelf life should not exceed 5 years, but this is provided that at least half of the contents remain in the bottle

What to drink whiskey with

• less noble types of whiskey can be drunk with sparkling water, ice cubes, in cocktails and lemonades
• an excellent diluent that can mask the bitter taste of inexpensive whiskey is cola (Cola)
• in Ireland, the classic whiskey diluent is tea, coffee, and sometimes cream
• lemon juice complements the subtle aroma of whiskey, while not softening or masking it
• young unaged whiskey suitable for making cocktails
• whiskey goes well with both sweet and dry vermouth
• high quality whiskey served with a glass of water
• American bourbon served with soda water

Appetizer for whiskey

• poultry or meat, especially if cooked on a smoky grill
• shellfish, octopus, oysters or scallops
• chocolate pudding, cupcake, fruit cake
• crackers or canapes with red caviar
• Italian meat lasagna
• bitter chocolate and nuts
• vegetable dishes, mushrooms
• sushi and smoked fish
• fruits

How to spot fake whiskey

• carefully inspect the bottle, it must have an excise stamp. Carefully read the composition, the content of ethanol, methanol and other alcohol impurities is not allowed. In the first place should be the main components of whiskey (barley, barley malt, corn, etc.) and in no case any fragrances, food additives, flavorings
• turn the bottle of whiskey upside down, if it is a good natural drink, then one large drop will fall from the bottom. If the whiskey is surrogate, it will flow down the walls of the bottle
• evaluate the color of the drink. The color varies from light golden to dark golden, but should not be brown, cloudy or have sediment.
• after opening the bottle, feel the aroma of whiskey. It should have a light, malty, sweetish aroma with hints of oak and vanilla. Sometimes there are notes of fruits or flowers. Fake whiskey will smell like alcohol

How to store whiskey

• The shelf life of unopened bottles is practically unlimited. Opened bottles can be stored for less than a year. Air entering the bottle affects the remaining whiskey and gradually changes its properties.
• old collectible whiskey should be stored on its side to keep the cork moist, as old corks lose their properties over time
• in a cool dry place, at a constant temperature of at least +5°С
• avoid direct sunlight and temperature changes
• young whiskey can be stored upright

Whiskey glasses

Whiskey is a noble drink that requires due respect and a certain serving.
In order to feel the fullness of taste, you need to choose the right glass for whiskey. The traditional whiskey glass is the tumbler - a wide glass with a thick bottom and straight walls. They are designed specifically for drinking whiskey with soda or with ice. In Scottish bars you can find glasses very similar to the tumbler, which are called drum. However, these glasses also have their disadvantages - they are not very suitable for tasting a drink. The large diameter of the glass diffuses the aroma of whiskey, thick faceted glass makes it difficult to appreciate the color of the drink, its appearance. Nevertheless, there is an opinion that it is in such glasses that the taste of whiskey becomes more pronounced. There is also an opinion that drinking whiskey is from glasses with thin smooth glass and a neck tapering upwards on a thin stem, shaped like a tulip. The shape of the glass allows you to concentrate the aroma of the drink at the outlet of the glass, which helps to appreciate its aromatic characteristics. The thin walls of the glasses allow you to see the texture of the drink. If you warm such a whiskey glass in your hands, this will not only help release its aroma, but also determine its density and oiliness. To do this, you need to twist it slightly and carefully examine the traces remaining on the walls, the so-called "legs". If they are thin and flow quickly enough, then the whiskey has a low oil content and is quite light. The viscosity of the “legs” indicates the saturation of drinks with oils. How transparent the drink is indicates the quality of its distillation and the purity of the water. The ideal serving temperature for whiskey is 18-20°C.

Making whiskey at home

Compound:

• 8 kg corn
• 1 kg wheat flour
• large capacity
• 3 buckets of water
• 100 g yeast
• barley malt
• alcohol distillation apparatus
• pieces of oak wood

Recipe:
Grind the corn to a state of small grains, in extreme cases, you can use ordinary corn grits. Mix corn with flour, put in a container that holds at least 50 liters. Pour the mixture with boiled water, light a small fire under the pan and boil the wort for about 4-5 hours with occasional stirring. You should end up with a liquid gruel. Turn off the heat, cover the pot with a blanket, let it cool slowly to 60°C, add malt and yeast to the mixture and let it ferment for a week. The resulting mash will be slightly bitter, but this is normal, everything is as it should be. Using the apparatus, distill the alcohol, clean it with a charcoal filter. Pour alcohol into jars with a tight-fitting lid, a few oak chips at the bottom of each jar. Close banks and forget about them for at least a year. Measure the strength of the resulting drink. In real whiskey, it ranges from 40-45 °. To speed up the process, you can take ready-made alcohol, dilute it to the desired strength and insist on oak sawdust for a week.

31.07.2008

American whiskey - corn elite

It just so happened in recent years - in order to be considered one's own among respectable people, one must love whiskey. Naturally, in the first place in priority are Scotch - Scottish varieties. Some advanced aesthetes prefer Irish. But for some reason, American whiskey is considered a somewhat vulgar drink, clearly inferior in taste, aroma and quality to its Irish and Scottish "ancestors". But in vain. American whiskey is not a "copy of the original", but another, completely independent category of drinks. So to speak - the third stage of the historical development of whiskey. First, the Irish figured out how to make alcohol from barley - this is how Irish whiskey turned out. Then the Scots began to make malt from barley and smoke it - this is how Scottish turned out. And then the Americans added a local cereal, corn, to the barley - and it turned out to be American whiskey ...

Story

It is believed that real American whiskey is bourbon, and it is made only in Kentucky (although this is not entirely true). In any case, in America, it is bourbon that is the most common type of whiskey - and a kind of "calling card" of the United States. Like any alcoholic drink, it has its own legend. It says that in 1789 in the state of Kentucky, in Bourbon County, which is near the city of Louisville, the Baptist priest Elia Craig came from Scotland (according to other sources - from Ireland). In his free time from the struggle for the souls of parishioners, he - like the vast majority of these same parishioners - brewed a little whiskey from local barley. But somehow he didn't come up with anything decent. But then one day the pastor had a trip to the town of Georgetown, which stands at the confluence of the Kentucky River with the middle part of the Ohio River, for the funeral of another local sheriff. And when the coffin with the minister of the law who had died from a bullet was lowered into the ground, the pastor, reading the most frequent in these parts, prayer for the dead: “If I go through the valley of the shadow of death, I will not fear evil, because You are with me ...”, looked around and saw only corn growing under the hot sun of this godforsaken state ... In general, Elia Craig built an alembic on the banks of the Kentucky River, and began to distill the mash of corn in it instead of rye and barley. The resulting moonshine he clogged in white oak barrels, which he himself made. They say that the barrels were burnt - either some atheists set fire to the pastor's house, or he himself, while collecting the barrel, burned several staves. But Eliya did not begin to make new ones, but poured moonshine into those that were, and forgot about them for several years. And when he uncorked one, it turned out to be whiskey, which no one had ever tasted in either the Old or the New World. Darker than usual, reminiscent of charcoal, this drink was sent by the pastor to New Orleans in barrels, on which there was a label drawn by him that read: "Bourbon, Kentucky." According to one version, the name "bourbon" was given to the drink personally by Craig - in honor of France and Louis XV, who supported the Americans in the fight against the British for independence. According to another version, the name "bourbon" is a folk one, indicating the place where corn whiskey was produced. Whether Craig really invented bourbon personally, or whether it was invented before him, is, perhaps, no longer important. The main thing is that American whiskey stood out as an independent group of strong alcoholic beverages due to the simplification of technology brought from the Old World and its adaptation to local conditions. First, the Americans abandoned barley malting and began to make extensive use of local corn, rye and wheat. And, secondly, to give color and taste to their whiskey, they began to age the distillate in barrels burned from the inside.

How bourbon is made

The technology for the production of bourbon, in general, is no different from the manufacture of any grain strong alcoholic drink - for example, vodka. First, the grain of corn, rye, barley and wheat is crushed, then the "crushed" is mixed with water. Then the wort ferments, after which it is distilled. The future bourbon is aged in oak barrels - always new, but previously charred from the inside. After aging, whiskey, with a strength of 40 to 62.5 °, is filtered and bottled. Further details and secrets of manufacturers follow. The ratio of corn, rye, barley and wheat is different for each producer. Wait time too. One of the best-selling bourbons in the world, Wild Turkey, has a lot of rye. In the production of Blanton's Single Barrel, special attention is paid to the aging and bottling process - each bottle of this brand must have the date of bottling, the number of the barrel (barrel) and the autograph of the bottling master. There are many names in the names of bourbons - Old Crow, Old Fitzgerald, Old Forester, Old Weller It simply means "Old So-and-so."

Classification

Classification of American whiskey is quite simple. There are two types of it - "Straight Whiskey" (straight), in which no additives are allowed, and "Mixed whiskey" (blended), which is obtained by mixing "straight whiskey" with neutral grain alcohol, flavorings and even dyes. By the way, bourbons are specifically blended. Bourbon is even easier to define. If the grain mixture from which whiskey is made, more than 51% corn is bourbon. If less than 51%, it is grain whiskey. Depending on the raw materials and technology features, several categories of whiskey are distinguished.

Bourbon

The characteristics of whiskey under the general name "bourbons" were determined by a special law adopted in 1909. American drinks in this category are based on raw materials containing at least 51% corn - but not more than 80%. The rest is rye and barley. Whiskey must be aged for at least 3 years in charred oak barrels.

Tennessee (Tennessee sour mash)

This is a separate type of American whiskey, fixed by law in 1941 - although it can be attributed to bourbons in terms of corn content. A feature of Tennessee whiskey is a unique method of purification using carbon filters. Charcoal is burned from sugar maple, then poured into huge columns, separated by woolen pads into three-meter layers. Alcohol in such columns is purified very slowly, literally drop by drop - acquiring roundness and a specific aroma of smoke. Then the alcohol is aged in charred barrels for 4-6 years. Such production is only in the state of Tennessee - hence the name of whiskey.

Paradise (Rye)

This category of whiskey is made from a grain blend that must contain at least 51% rye. Whiskey is aged for at least 2 years in new barrels. Although it is the oldest type of whiskey in the US, after the repeal of Prohibition it became less popular than bourbon and is now rare.

Light

This whiskey is distilled at high temperatures and aged in previously used oak barrels. This gives alcohol a light color without much taste.

Sour Mash Whiskey

In the production of this whiskey, the "sourdough" method is used: about a quarter of the stillage is added to the new wort, which has not yet been fermented. Due to this, the taste and aroma of whiskey is constant and unchanged. This is how most whiskeys in America are made, although it is not always indicated on the labels.

Sweet Mash Whiskey

This name indicates that during the production of such whiskey, fermentation is caused by fresh yeast.

Bottled-in-bond (Bottled-in-Bond)

The name on the label guarantees that this whiskey is aged for 4 to 8 years in government controlled warehouses. The Most Famous Brands of American Whiskey Today, whiskeys are produced not only in Kentucky, but also in Tennessee, Indiana and Illinois. Jim

Beam (Jim Beam)

This whiskey is a prime example of bourbon created by Jacob Beam in 1795. Today - the most popular brand in the US. This drink is produced in Claremont, the capital of Kentucky. According to legend, Jim Beam made the first batches of this whiskey on a dare from corn, claiming that it was not inferior in taste to barley. Company "Jim Beam", the former family structure for seven generations, produces other brands of whiskey. For example, Old Crow whiskey is produced in Frankfort, Kentucky. Another brand of this company - bourbon Old Grand Dad (Old Grand Dad) - is known for its subtlety and elegance of taste.

Benchmark

This brand of American rye whiskey produced by the Seagram Company is known as the standard American rye whiskey against which all other similar drinks should be compared. Benchmark is aged for at least 6 years in new white oak barrels. Whiskey has a great taste and aroma.

Four Roses

One of the most famous US bourbons has been produced in Louisville, Kentucky for over a hundred years. The origin of the name For Roses ("Four Roses") is not exactly established. According to one version, the whiskey is named after the brand's developer Rufus Rose, his wife Katie and children Randolph and Laura. According to another version, the name is associated with one of the receptions in the house of the Roses, which was attended by four young ladies dressed in black dresses with bouquets of roses pinned to the bodice. However, the worldwide fame of this whiskey brand was brought by the activities of the Paul Jones and Co. family. Having acquired the Rozov enterprise in Atlanta, in 1886 she moved to the city of Louisville, Kentucky.

Seagrams Seven Crown (Seagram's 7 Crown)

This brand of American blended whiskey is one of the classic whiskeys produced since the 1930s in Laurensberg, Indiana. For production, over 50 different brands of whiskey are used, which are aged from 5 to 10 years before blending.

Tennessee Whiskey Jack Daniels (Tennessee Whiskey Jack Daniel's)

This classic example of Tennessee whiskey was first made in 1866 in Lynchburg, Tennessee. It is distilled from the must of corn, rye and malted barley in spring water. Then the whiskey is filtered through sugar maple charcoal and aged in oak barrels, the inner walls of which are also lined with charcoal. Whiskey strength - 45% vol. By the way, Jack Daniel's has always emphasized that this is Tennessee whiskey, not Kentucky bourbon. Although these states are in the neighborhood ...

Johnny Drum

This brand of bourbon whiskey is produced by the White family. It has several varieties and has a special aroma, especially 12- and 15-year-old drinks.

Wild Teki (Wild Turkey)

This brand of bourbon whiskey with a turkey logo is a good drink in terms of taste. It has been produced since 1855 in the city of Lawrenceberg, Kentucky. There are two versions of this whiskey: White Label (White Label) with an exposure of 12 years and pure rye whiskey. Whiskey strength - 50.5% vol.

Other entries:

Whiskey is a strong aromatic alcoholic beverage obtained from various types of grain using the processes of malting, distillation and long-term aging in oak barrels. In the manufacture of whiskey, barley, rye, wheat or corn can be used. Alcohol content - usually 40-50% vol., However, some whiskeys have a high strength (up to 60% vol.). The color of the drink varies from light yellow to brown, the sugar content is zero or extremely low. The traditional whiskey-producing regions are Scotland and Ireland.

How right? Whiskey or Whiskey?

Two spellings are used in modern English, depending on the region in which the product was made. Scotch, Canadian and Japanese whiskey is the word whiskey; Whiskey produced in Ireland or America is called whiskey. The addition of a letter to distinguish their product occurred in the 1870s, until then the word whiskey did not exist.

The right to be called the birthplace of whiskey is traditionally contested by Scotland and Ireland. The history of the beginning of whiskey production is lost in the mists of time, and these two countries are always arguing over who owns the palm. The art of distillation is believed to have been brought to Scotland by Christian missionaries, who in turn learned it from the Crusaders who brought distillation from the Middle East. The Scots changed the process by replacing the grapes with barley and called the resulting drink the water of life (uisge beatha). This drink, due to the absolute unpronounceability of its name by the English conquerors who appreciated it, gradually changed its names: uisge - uisce - fuisce - uiskie and, finally, whiskey. Despite this, the Irish claim that whiskey is the invention of Saint Patrick, the patron saint of Ireland. As soon as he stepped onto the shore of the Green Island, he immediately began two charitable deeds: to produce “holy water” and convert the pagans to the true faith. Do not forget here and Enes Coffey, an Irishman who improved the alembic in 1830 (the first installation was built by a Scot - Robert Stein).

The first whiskey producers were the monasteries of Scotland. The monks used the simplest distillation apparatus, which produced a modest amount of products. However, a lot of it was not required - the drink was used exclusively as a medicine. But soon the technology went beyond the monastery walls and spread to the farming environment. Scottish peasants, who lived off pastoralism and cultivated barren land in harsh conditions, quickly saw whiskey as a powerful source of additional income.

As early as the 16th and 17th centuries, whiskey was produced throughout Scotland. Although the products of that time were more like moonshine, aging was used extremely rarely, they drank the product obtained directly from the outlet of the distillation cube. The raw material was usually barley, although rye and even oats were also used. Sometimes the drink was distilled several times, thanks to which its strength grew.

Gradually, whiskey became a real "national" drink in Scotland. However, in 1579, the Scottish Parliament, due to a poor harvest, passed a law allowing the production of the drink only to the nobility and nobility. However, this did not bother local farmers much, the amount of whiskey now produced underground did not decrease. In 1644, an excise tax was first introduced on the production of this strong drink.

Realizing the futility of the restrictions, the British government introduced a monopoly on the production of whiskey. The authorities gave official permission for the production of only 8 large distilleries, which, with the help of British soldiers, ousted medium-sized producers from the market. Small ones moved to the countryside - away from large cities with soldiers, closer to mountain sources of water and raw materials. The qualitative difference between the mass production of large factories and the unique whiskeys of small underground distilleries was constantly increasing, and not in favor of the former. In addition, the popularity of the drink grew rapidly, and official factories could not provide the required amount. In 1822, the British took a step towards producers, legalizing many new distilleries and reducing taxes on production.

In the second half of the 19th century, after the introduction of the Coffey installation, the distilleries were able to significantly increase the volume of output, and the production of whiskey got on an industrial footing. It was an extremely difficult time for whiskey.

The first major whiskey-only firms appeared, and the mixing of several different brands of the drink became widespread, which together supposedly gave new unique flavors and unique sensations.

During the transition from artisanal production of whiskey to its industrial production, a real "struggle for the decline in quality" unfolded. Traditional distilleries tried to resist industrial production, equipped with continuous distillation apparatus. True, at the same time, production volumes increased sharply and whiskey entered the world market. At that time, the foundations of the well-being of many large manufacturers were laid, but at the same time, the word “whiskey” was legally allowed to call three-year-old spirits, and companies (in an effort to reduce costs) began to actively use wheat and corn instead of barley (only slightly “ennobling” these mixtures with malt whiskey), etc.

However, it is also incorrect to talk about the complete fiasco of the mixing idea. There are interesting blends, but unfortunately they are few and far between and overshadowed by low-quality varieties being aggressively marketed as “samples of whiskey”. Market realities are such that it is not the one who spends time and effort to create a quality product and does not abuse the savings provided by the idea of ​​\u200b\u200bmixing that wins.

. Malt whiskey.

This is a whiskey made from pure barley malt without mixing with grain whiskey. Malt whiskey comes in several varieties:

Single malt whiskey produced by one distillery; blending of different years of exposure is possible;

Single cask - malt whiskey, taken from one barrel. Whiskey in this category is cask strength (cask strength), and occasionally diluted to the standard.

Quarter cask - malt whiskey taken from one smaller American oak barrel; it turns out stronger (up to 50% vol.) and more saturated taste. Ripens faster.

Vatted malt (blended malt, pure malt) is a mixture of malt whiskey from various distilleries.

. Grain whiskey.

Almost entirely used for the production of blended whiskey, although a small part goes to retail as single grain whiskey - pure grain whiskey. It is almost devoid of aroma and is not sold in stores in its pure form. Fans of such a drink in Scotland can find the only brand of grain whiskey - "Choice Old Cameron Brig". In addition, after additional purification, grain whiskey can be used to make vodka or gin (for the production of vodka, the distillate is distilled up to five times). Grain whiskey has been officially produced since 1909 from corn imported into Scotland with a small addition of malted barley. In the manufacture of this drink, only one distillation is carried out. Perhaps that is why grain whiskey is often used as a technical, intermediate raw material for the preparation of the most common type of whiskey - blended.

. Mixed (blended) whiskey (Blended whiskey).

This is whiskey obtained by blending (mixing) malt whiskey with grain whisky. The most popular type of drink, the share of which is over 90% of the production volume. The leading Scottish firms John Dewar, James Buchanan, James Mackie, Johnnie Walker and John Haig played the greatest role in the development of this type of whiskey. Blended whiskeys with a high malt content, such as Chivas Regal or Dimple (Pinch), are called "Deluxe".

. Bourbon

American corn whiskey produced using a special technology.

The taste characteristics of whiskey are determined by many parameters, including the quality of the water and grain, the method of malting, filtration, the characteristics of the cask, the length of exposure, the design and shape of the copper still, the air temperature at bottling, etc. As for the characteristics of the cask: in many distilleries wine barrels are used - sherry, Madeira, port wine, which, when aged in such barrels, leaves its taste and aromatic imprint. Some whiskeys are mixed-aged, first aged in two different casks and then blended. There are also options for further aging, for example, the last three years of whiskey is aged in another barrel.

However, two main directions can be distinguished: "Scottish" and "Irish". The first is distinguished by the tradition of drying malt using peat as fuel, which gives a special smoky taste to the drink; and the second "peat-free" drying in ovens and triple distillation, which, in turn, gives the whiskey softness.

According to classical technology, in Scotland the raw materials for the production of whiskey (Scotch whiskey) are barley malt and barley, in Ireland (Irish whiskey) rye is added to barley malt. Whiskey barley in Scotland is grown in several areas where it has specific taste properties.

In the USA and Canada, corn, rye whiskey, wheat (wheat whiskey) are used as raw materials for whiskey (Bourbon).

In Japan, millet and corn are used to make whiskey. Rice and other grains are added in small quantities.

The production process consists of the following main stages:

Stage number 1. Preparation of barley malt, or malting of barley.

Barley is carefully sorted, cleaned and dried. Then it is soaked and spread in a layer of 5-7 cm on the floor of the malt house for germination within 7-10 days. The germinated grain (malt) is sent for drying. If the grain is not germinated, then the resulting whiskey is called grain. In its pure form, it almost never goes on sale, but is used for blending. In Scotland, there are only 4 brands of bottled pure grain whiskey: Glen Wolf, Black Barrel, Glen Clyde and Invergordon.

Stage number 2. Drying malt.

In Scotland, malt is dried with hot smoke from the combustion of peat, charcoal and beech shavings, thus obtaining "smoked grain". As a result, the finished product has a characteristic smoky iodine-peaty aroma that distinguishes Scotch whiskey from all others. In Ireland and other countries smoke is not used for drying malt.

Stage number 3. Getting the wort.

The malt is crushed to get flour (grist), mixed with hot water and incubated for 8-12 hours, resulting in a sweet liquid (wort).

Stage #4. Fermentation (fermentation).

Yeast is added to the chilled wort, and fermentation is carried out for two days at a temperature of 35-37 ° C. As a result of fermentation, a weak alcoholic drink is obtained, similar to beer (wash) with a strength of about 5%. The third and fourth stages are characteristic of the production of many alcoholic beverages and are not specific to whiskey.

Stage number 5. Distillation.

Braga is distilled two (sometimes three) times in copper distillation apparatuses (pot still), shaped like a retort. As a result of distillation in the first apparatus (wash still) with a volume of 7-23 thousand liters, a liquid with a strength of 25-30% is obtained, bearing the name "low wines" (low wines). It enters the second apparatus (spirits still), which has a volume of 6-21 thousand liters, and is distilled one more time. The product of the second distillation is whiskey with a strength of up to 70%. During the second distillation, the “head” and “tail” are separated, that is, those parts of the distillate that leave the apparatus at the beginning and at the end of the distillation process, and only the middle fraction is taken. The remaining "head" and "tail" are added to low wines and again sent for distillation. The shape of the distillers greatly influences the final taste of the whisky. Each distillery has pot stills of its own shape and capacity. It is believed that tall and narrow distillers give whiskey lighter and thinner than small and wide ones. When old devices are replaced, new ones are made exactly reproducing the shape of the old ones, down to defects (bulges and dents), in order to preserve the taste of the whiskey being made. The resulting alcohol is diluted with water to a strength of 50-63.5% vol.

Stage number 6. Excerpt.

Produced in oak barrels. Spanish sherry casks are considered the most suitable [source not specified 1422 days]. This element of technology appeared in the XVIII century. in order to reuse barrels in which wine was imported from Spain, and turned out to be extremely successful. If whiskey is aged only in such barrels, then the manufacturer reports this as additional evidence of the high quality of the drink. Since these casks are in short supply, American white oak casks are used, previously containing bourbon or specially treated with cheap sherry. It is at the stage of barrel aging that whiskey acquires its characteristic color and flavor properties: it darkens, becomes softer, and receives additional aroma.

Stage number 7. Blending.

To obtain blended whiskey, different varieties of malt (from 15 to 50 varieties) and grain (3-4 varieties of grain whiskey) whiskeys of various aging periods (at least 3 years) are mixed separately. Then they are combined and kept for several more months. Some recipes are hundreds of years old, but manufacturers are developing new ones or modifying old ones to meet market demands. The point of blending is to use cheap grain whiskeys, get a standard quality product and combine the best properties of different malt whiskeys in one finished drink. The first blended whiskey to be widely used, Old Vatted Glenlivet, was developed by Andrew Usher in 1853. Blended whiskey production in the UK has been regulated by law since 1860. The master blender has the difficult task of blending malt and grain whiskeys in such a way that not only to create a unique blend, but also to maintain its consistency from year to year. Each whiskey selected for blending must be tasted by the master immediately after distillation, as well as during its maturation in barrels. There are two types of blending:

different varieties of malt and grain whiskey are mixed in special vessels, where they are kept for 24 hours. This mixture is then placed in barrels and bottled after a few weeks. In this way, cheap whiskey is obtained;

various varieties of malt whiskey are selected, then mixed with grain whiskey in special vessels. In order to improve the quality of the blend, it is aged for 6-8 months in oak barrels. This period is called the "wedding". In this way, more expensive high-quality whiskey is produced.

Stage number 8. Bottling.

Before bottling, whiskey is filtered through paper membranes at a temperature of 2 to 10 ° C (some whiskeys are not filtered, but mechanically cleaned to obtain a richer aroma and taste) and diluted with spring water to the required strength (with the exception of Tennessee whiskey, which is filtered before exposure). When a bottle of blended whiskey is labeled with an aging time, it refers to the age of the youngest whiskey in the blend. If the blend has a large proportion of old (from 12 years of aging) malt whiskey, then the word De luxe is present in the name of the whiskey.

The technology for the production of Scotch whiskey was formed over more than three centuries, until the middle of the 19th century. A sharp increase in production in the middle of the XIX century. contributed to the death of most European vineyards, affected by the phylloxera (Vitis vitifolii, a suborder of aphids) imported from America, and the invention of an efficient distillation apparatus in 1830.

Whiskey aging.

By law, Scotch whiskey must be aged for at least 3 years - only after this period does the malt distillate get the right to be called whiskey. Malt whiskeys not intended to be mixed varieties are aged from five to twenty years or more. The most common aging periods are 10-12 years (original varieties) and 21 years (exclusive or collection varieties). Some rare varieties of whiskey are aged 30-50 years. Irish whiskey is usually aged for 5 years, Canadian - at least 6 years.

Whiskey is consumed "straight" (directly, that is, without diluting), or with the addition of water, or with the addition of soda, or "on the rocks" (with ice cubes). In any form, it is drunk from transparent glasses with a thick bottom, the simplicity and elegance of which emphasize the merits of the drink itself. In order to get the maximum pleasure from “single malt”, it is recommended to drink it without adding anything, and in some cases, slightly diluted with water (literally a few drops - splashes) in a special tulip-shaped glass, since a glass of this shape allows you to get the best idea of the aroma of whiskey, which gives a considerable share of the pleasure of drinking the drink. Whiskey is drunk as an aperitif, as a digestif, and just to quench your thirst. High-quality whiskey is never drunk from glasses, wine glasses, shot glasses, ordinary glasses. To do this, use massive and relatively low glasses with a thick bottom, with a capacity of up to 400 ml, called tumblers. It is filled to a maximum of a quarter.

Whiskey producers.

Austrian whisky.

American whiskey (bourbon and others).

			Four Roses
Kentucky Gentleman	Wild Turkey	Evan Williams	Jack Daniel's

Irish whiskey.

			Tyrconnell
Connemara (Connemara)	Finnegan (Finnegan)	Paddy

Canadian whiskey.

Black Velvet (Black Velvet)	Canadian Club (Canadian Club)	Crown Royal (Crown Royal)

Single Malt Scotch Whiskey.

Aberlour (Aberlour)	An Knoc (An Knok)	Ardbeg (Ardbag)	Auchentoshan (Okentoshen)
Bowmore (Bowmore)	Bruichladdich (Brukladi)	Caol Ila (Kul Ila)	Cragganmore (Cragganmore)
Dalmore (Dalmore)	Glenfarclas (Glenfarclas)	Glenfiddich (Glenfiddich)	glenlivet (Glenlivet)
Glenrothes (Glenrothes)	Glenmorangie (Glenmorangie)	Glen Parker (Glenparker)	Glen Grant (Glen Grant)
Glen Turner (Glen Turner)	highland park (Highland Park)	Jura (Jura)	Lagavulin (Lagavulin)
Laphroaig (Laphroig)	Oban (Oban)	Scapa (Scapa)	Talisker (Talisker)
The Balvenie (Balvini)	Macallan (Macallan)

Blended Scotch Whiskey.

Bell's	Big T	glenshire (Glenshire)	ballantines (Ballantines)
black & white

Going into any good supermarket and paying attention to the shelves with alcoholic beverages, you can see a huge assortment of whiskey, with different price categories. If you want to try this alcoholic drink and not spoil the impression of it for the rest of your life, then it is important to know what the information on the labels says about it. After all, the choice of whiskey, like good wine, requires at least an understanding of what main types this drink is divided into, and how these types are characterized.

And you need to know as much as possible about this drink. If you drink high-quality whiskey (in moderation, of course), then it will have a beneficial effect on the psyche and the whole body as a whole. It's all about tannins and essential oils, which soothe the nervous system, enable the implementation of creative ideas, increase concentration and have a warming effect on the entire body.

At the same time, low-quality whiskey will have the opposite effect. As a rule, these will be the banal consequences of drinking low-quality alcoholic beverages. That is, 6-12 hours after drinking low-grade whiskey, your head may start to hurt badly and the first signs of alcohol intoxication may appear. All this is at best, and it is better not to know what will happen at worst. So, before buying a bottle of this noble drink, it is better to know something about it.

Historically, whiskey is the drink that you can say a lot about, but it is almost impossible to know everything. However, here are the main types by which whiskey can be classified:

1. malt;
2. single malt;
3. blended.

These types are divided, in turn, into a huge number of whiskey varieties, which can depend both on the characteristics of production and on the region in which the drink was made.

However, first you need to understand what each of these types of whiskey is and what characteristic qualities they have.

Malt whiskey and its types

This drink is the highest quality among all types of whiskey. This is due to the fact that it is made from only one type of must, which, in turn, is prepared at one distillery. Single malt whiskey is recognized by connoisseurs of this drink all over the world, and it is not for nothing that the price for it is also the highest among all types of whiskey.

And all - thanks to the peculiarities of its production. This drink is never aged for less than three years. As a rule, this is from six to twelve years. The most expensive specimens have an aging period of 25 years or more.

Exposure takes place in special oak barrels, which previously served for aging such drinks as Madeira, Bourbon, Sherry or Malaga. As a result of this process, the drink acquires softness, a deep dark shade and a rich cask aroma.

Whiskey classification also applies to this type. It is divided into four types, such as:

• Single cask - whiskey made in one barrel, without impurities from other barrels. This is the very drink that is most valued in the world and is considered the most expensive;
• Single malt is usually a drink that contains several whiskeys from the same distillery;
• Vatted malt, which contains several varieties of whiskey from different distilleries;
• Cask strength is a whiskey that is exceptionally cask strength.

All these varieties of whiskey are produced exclusively from barley malt of the highest quality. At the same time, manufacturers pay special attention to the distillation apparatus itself, which makes this drink special, and which particular apparatus is used to make whiskey at the distillery is kept in great secret.

A good malt whiskey cannot be less than 40% alcohol.

Blended whiskey

This whiskey is the most widespread in the world. Its price is not as high as that of malt whiskeys. The prices for this whiskey do not directly depend on its quality.

Blended whiskey is made by mixing malt and grain must. The manufacturer, at the same time, decides what proportions he will adhere to. Therefore, a potential consumer of this blended whiskey should have a good understanding of the varieties and features of its production in order to buy a bottle of a really good drink.

Therefore, there is an opinion that it is much easier to buy a bottle of inexpensive malt whiskey than a blended, but expensive one.

Varieties of grain whiskey

They are rare, but can be found on the shelves of our stores. They have the lowest price, but at the same time, the lowest quality. This whiskey is made mainly from corn, with the addition of malted barley. All its types practically do not have that characteristic aroma and taste that should be present in this drink, therefore it has not become widespread in the world.

However, there is a pretty good whiskey that has gained the love of the masses among the American population. Perhaps because this is his homeland, maybe for some other reason.

This is bourbon, which is also made from different varieties of corn, but at the same time, the technology of its production allows the drink to have a pleasant and sharp taste, characteristic only for this type of drink.

Elite varieties and their varieties

There are some regularities. which belong to the elite, and the most expensive whiskeys. Firstly, the most expensive bottles of this drink are of Scottish origin. Secondly, most often - it is pure, barley whiskey that can have the status of an elite drink. Of course, the cost and quality of whiskey is affected by its aging time. Whiskey is also classified according to its country of origin. In general, the most famous varieties are made in Ireland, Scotland, Canada, Japan and the USA.

Scotland is the producer of the most popular and expensive whiskey in the world. Barley Scotch is the best type of Scotch whisky. Its producers have made sure that its taste is recognizable and has no analogues all over the world. It is made from germinated barley, which, after soaking, is dried over a peat fire. This gives the drink that unique aroma for which it is known among its connoisseurs. In addition, scotch is distilled in copper cubes, which have a special shape. This detail is also important in the production of this drink. In general, producers can be sure that no one in the world will be able to compete with them in the manufacture of this drink.

Among Scotch whiskeys, grain and blended types are also popular. But, these are not as expensive, and not as unique drinks as the famous scotch.

Varieties of Irish whiskey also have a wide popularity in the world. The Irish are quite scrupulous about the quality of their drink, because many brands are recognized as one of the best in the world and have many awards. All varieties of this drink have some of their own, characteristic features only for them. So, for example, Tullamore Dew has a mild taste, nutty, lemon notes, and a hint of red-hot wood are perceptible in its aroma.

But the most famous is undoubtedly Jameson. He, in principle, characterizes the entire elite of Irish whiskey. It has been produced in Irish distilleries for over two hundred years. A distinctive feature of this drink is a light, golden color and a unique flavor. This is the result of aging in unique oak barrels, which are not used in the production of any other drink in the world.

Japan is the youngest whiskey producer. However, the country has seriously approached this issue, and at the moment it can boast of both the presence of rather expensive brands of this drink, and its wide distribution throughout the world.

Canadian whiskey is another type of whiskey that is much stronger than those already described. Its basis is rye.

American whiskey is bourbon in other words. It is made from corn. To achieve the perfect taste, it is necessary to strictly adhere to the proportions during its production: 51% corn and 49% barley and rye.

American corn whiskey or bourbon is the real pride of the people of the United States. The small homeland of this drink is the town of the same name, lost in the vastness of Kentucky.

Currently, bourbon has gained incredible fame and popularity around the world. However, many fans of American corn whiskey know not so many of its brands. For most of them, everything comes down to just two varieties of drink. The first is Jim Beam (Jim Beam), and the second is Jack Daniel's (Jack Daniels). But believe me, this is a very superficial view of the question.

There are now dozens of quality corn whiskeys being produced in the states. Especially for you, we have prepared an overview of the most famous bourbon brands.

Jim Beam (Jim Beam)

Jim Beam Bourbon is one of the most popular and best-selling American corn whiskeys today. For many gourmets and connoisseurs of alcohol, it is important that it is produced in the state of Kentucky.

It owes the second word in its name to the names of the founders and owners. At the very end of the 18th century, the first batch of it was made by Jacob Beam himself. The first word goes back to the days of Prohibition in the United States. At this time the company was run by James or Jim Beam. It was thanks to this man that this brand survived the most difficult times for the American alcohol industry, and the bourbon itself received the name used to this day.

Today, the company produces several varieties of bourbon, which differ in aging time and production recipe:

• four-year Jim Beam White label;
• eight-year-old Jim Beam Black Label;
• collectible Booker's with a strength of 63.25 degrees;
• Baker's, featuring a special fermentation technology;
• hot and spicy Basil Hayden's;
• nine-year-old Knob Creek.

Whichever bottle of Jim Beam Bourbon you get your hands on, know that tasting it will reveal the real taste of America for you.

Jack Daniel's (Jack Daniels)

Among all its many brothers, Jack Daniel's bourbon stands out for its unique way of filtering. The drink passes through a three-meter layer of charcoal. The usual duration of this procedure is 8-10 days.

Its originality is further emphasized by the fact that this corn whiskey has received its own name. It is commonly referred to as Jack Daniel's Tennessee Wiskey.

Other features of Jack Daniels are the special chemical composition of the water, as well as the special fermentation process, which is carried out using sour wort.

The last features of this oldest bourbon are the unusual shape of the bottle and the mysterious number 7 in its name. The shape of the bottle is a real parallelepiped with a neck extending from it. Jack Daniel's owes the number seven to its creator, Jasper Newton Daniel. There are different versions explaining the origin of this number on the label. We like the one that says the 7 symbolizes good luck.

Admirers of quality alcohol will find a deep sweetish taste and delicate aroma under each cover of Jack Daniels. For lovers of the exotic, we recommend tasting Jack Daniel's Honey, which is made with the addition of honey.

Heaven Hill (Heaven Hill)

This corn whiskey traces its history back to the repeal of Prohibition in the States. It was then that the Shapira brothers decided to invest their capital in alcohol production.

This bourbon got its name in honor of the hero of the war with the Indians William Heavenhill. And then, as often happens, His Majesty chance intervened. One of the employees assigned to register the name made the mistake of writing it in two words. That is how the world-famous "heavenly hill" was born. This is a literal translation from English.

A bottle of Heaven Hill bourbon will undoubtedly bring real pleasure to all fans of hard liquor. This drink is distinguished by a golden-bronze color; aroma with hints of noble wood, caramel, cinnamon, smoke and leather; taste with clear notes of nuts, spices, fruits, honey and herbs.

If you are going to taste it, we recommend that you buy a bottle that says Heaven Hill Old Style Bourbon. In this context, the words Old Style or old style emphasize its belonging to the classic traditions of producing quality alcohol in the United States.

Four Roses (Four Roses)

By tradition, this bourbon got its name in honor of its creator, Rufus Rose. That is, he himself became one of the roses. The remaining three are accounted for by his wife and two children. This is how the famous Four Roses bourbon or in Russian 4 roses appeared.

This corn whiskey is also produced in Kentucky. This gives his admirers the right to look somewhat down on lovers of alcohol, which is produced, say, in Tennessee, Montana, Pennsylvania or Ohio.

Four Roses is distinguished by its refined and light taste. Connoisseurs say that its secret lies in the purest spring water from Kentucky. In the manufacture of this bourbon, at least 60% corn is used. As you know, it is she who gives the main American alcohol a sweet aftertaste. Thus, the more corn grains in the composition, the sweeter the alcohol.

Like other bourbons, Four Roses is necessarily infused in oak barrels, which are pre-fired from the inside.

You can easily identify a bottle of Four Roses by the same four red roses that stand out in relief on its label.

Maker's Mark (Makers Mark)

Maker's Mark Corn Whiskey is an expensive premium bourbon. Its name is translated into Russian as "the sign of the master." We are sure that all connoisseurs of strong alcohol who have tried this wonderful drink will have no complaints about this.

First of all, Maker's Mark is distinguished by a unique production recipe. Naturally, it all starts with the right water. It is taken from a private lake located on the company's own lands.

The cereal composition of Maker's Mark bourbon is also quite unusual. It is made from sweet corn, winter red wheat and selected malt, mixed in secret proportions.

Cereals are ground in a special way in an old mill. After that, they undergo heat treatment in furnaces. Then they are mixed with the same water and filled with yeast. The fermentation process takes place in large barrels of noble cypress. But then everything happens according to the classic technology used by all other bourbon producers.

Another feature of Maker's Mark bourbon is its small production volumes. Thus, the company shows the whole world that it is not primarily chasing profit, but the preservation of traditions and high quality.

Early Times (Early Times)

Early Times American whiskey is interesting because during the famous Prohibition period, it was produced as a medicine. Now it is difficult to say definitely why these liquid corn pills were supposed to treat. However, it seems that there was no shortage of patients with this mysterious disease in those days.

The name Early Times in translation into Russian means old times. It should convince all buyers that the creators of this drink properly honor alcohol traditions.

Interestingly, according to US law, Early Times cannot be sold as bourbon. It should have the words "Kentucky Whiskey" on the label. This point is directly related to the process of its exposure. Unlike other bourbons, Early Times is aged not in new, but in old oak barrels. This circumstance explains the fact that it is much lighter than other brands.

Despite this peculiarity, the Early Times has always had its own grateful customer. It is believed that this is the most balanced bourbon produced today in the States.

Blanton's (Blantons)

The recipe for this bourbon is the work of Colonel Albert Blanton. It is believed that he went to the reference final version of his offspring for a long five decades. Long years of experiments led the colonel to the conclusion that everything ingenious is very simple.

The composition of Blanton's bourbon includes sweet corn, selected rye and malted barley. That's all. There should not be any foreign impurities and additives. This is the only way to get the taste of the good old Blanton's whiskey.

It is believed that this bourbon is one of the standards of quality. Sommeliers distinguish notes of citrus fruits, spices, honey, apples, chocolate and toffee in its rich aftertaste.

Of course, you can not ignore the branded bottle of Bluntons, famous all over the globe. It is crowned by the figure of a jockey stuck to the body of a galloping mustang. Believe me, Blanton's is worth trying.

Benchmark (Benchmark)

Benchmark is another bourbon produced in the vastness of Kentucky. In addition to the usual corn, its ingredient is also selected rye and barley. And, surprisingly, it is rye that occupies the main share in its composition. According to the recipe, the content of this cereal should be 51%.

Benchmark Bourbon has a minimum age of 4 years. The drink, as it should be, is infused in new wooden barrels made of American oak.

Externally, a bottle of Benchmark bourbon resembles a container from Jack Daniel's. However, the taste will be two completely different drinks. Benchmark is distinguished by having a dryish and delicate taste, which is suddenly replaced by a burning and somewhere even sharp aftertaste.

If during the tasting you listen to your taste buds, then incredibly soft chocolate, caramel and somewhere even cinnamon notes will not escape you.

Daniel Stewart (Daniel Stewart)

It cannot be said that Daniel Stewart is some particularly famous and popular bourbon in the USA. Rather, the opposite is true. We included it in this review for a very prosaic reason. Bottles of Daniel Stewart at fairly budget prices are sold in Russian chain stores. We decided to tell a little about it so that buyers understand what they will face.

In general, consumer reviews of Daniel Stewart bourbon are quite positive. To be precise to the end, they are neutral without any pronounced negative.

Its color, taste and smell are quite consistent with generally accepted standards. But the aftertaste let us down. Although it is bright, it breaks off very quickly. This should not be.

The conclusion is simple - Daniel Stewart can be bought as a normal cheap bourbon. Its choice will be especially justified if you buy corn whiskey for making cocktails. However, for the first acquaintance with the American alcohol tradition, this option is definitely not suitable.

As you can see, there are many types of bourbon. Everyone must decide for himself which one is the best. Happy tasting!