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By Roberta
This is a guest post by Roberta Kyle. Roberta was an enthusiastic bourbon drinker in the days of her mis-spent youth. In maturity her drinking habits have moderated, but her gusto for American whiskey remains un-changed. She still thinks Kentucky bourbon is the drink of the gods.
These days, Roberta roams the internet and various social media sites as Pinkpackrat and contributes to several blogs. Her personal blog is PinkPackRatAtPlay
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More than the spelling changed when whisky became whiskey in America. The first record of a distillery is found in the Jamestown colony around 1620. An Englishman named George Thorpe figured out he could make a fermented mash out of Indian corn and wrote a letter about it to his cousin in England. Homemade beer and distilled spirits were very common in the American colonies as life was hard and water borne diseases common. Outbreaks of cholera and typhus were routine. Even children drank beer rather than water because it was safer. European visitors to Colonial America were often shocked at the amount of beer and home brewed whiskey consumed in the colonies . Americans are still among the world’s heaviest consumers of distilled spirits, though the 21st century American drinks only half as much as his 18th century counterpart did. Sometimes we still shock visiting Europeans though:-)
Rum was the drink of choice in New England, while whiskey made from maize or rye( both of which grew more easily in the New World than barley)was the choice of early Scots and Irish settlers. Many of these hardy independent Scots and Irishmen settled in Kentucky and Tennessee,where the best American whiskey is still made today.
A still was as routine a part of farm life in colonial times as a barn or a pigsty. What the family didn’t drink could be sold for much needed cash. Though corn and rye whiskeys were ,and still are, produced in many states, and there are still individual farmers producing their own “white lighting” or “moonshine”( albeit illegally), these days American whiskey production is highly standardized, regulated and highly taxed.
The best American distilleries turn out a fine product with a smoky, uniquely American bouquet and a sophisticated taste. Bourbon whiskey has a well deserved reputation for excellence. Straight Rye whiskey was popular a hundred years ago, but only a few brands are still made, the most famous of which is Old Overholt.
American Drinking Customs
Ideally, good whiskey should be drunk neat, without ice, but very few Americans drink it that way. We love ice and our cocktails and will mix good whiskey with the most amazing variety of other ingredients. While Mint Julips and Manhattans are quite delicious, some other American combinations are simply atrocious. Coca cola and Seven Up were never meant to be mixed with good bourbon in my opinion. But many of my compatriots disagree. Bourbon tastes best “on the rocks” with a twist of lemon and maybe just a splash of water. Savored this way it is a most pleasing tipple, whether at a cocktail party,as a pre-dinner libation, or a post prandial nightcap. Bourbon for breakfast is not recommended. However, it is far from an unknown American custom.
Recommended American Distilleries
Most American whiskey is classified as Bourbon and is made in Kentucky or Tennessee. The requirements for Bourbon whiskey are set by law. It must be made in the United States and must be, among other things, at least 51% corn and 80% alcohol by volume. Here is a highly subjective list of the best Bourbons and the distillers who make them.
Jack Daniels Sour mash bourbon, oak-aged and deep smoky taste.
Wild Turkey The best American bourbon since 1855
Jim Beam bourbon with a sweet, golden taste. This distillery also makes Old Overholt rye whiskey
Four Roses Less expensive, less subtle in flavor but very good quality
Makers Mark a boutique bourbon carefully made and sold in square, wax sealed bottles
By Maltmannie
There’s nothing like a good debate over a dram or two. Recently two friends were at my place for an evening of catching up and whisky. One way or another the discussion came round to the class system. June didn’t understand the class system so we set out to explain it in terms of something she does understand: Whisky!
The Working Class As A Whisky
Working Class As Whisky
The working class’s equivalent in whisky terms is a blended whisky, plentiful and wide-ranging. From the Asda own brand to Johnnie Walker the whiskies are dependable, but nothing special.
The Lower Middle Class As A Whisky
Lower Middle Class As Whisky
Laphroaig 10 year old is a great analogy for the lower middle class. A whisky that is relatively common and accesible, but has a good deal more reputation in the world of whisky.
The Upper Middle Class As A Whisky
Upper Middle Class As Whisky
The distinction between lower and upper middle classes is often blurred, so we chose Glenmorangie Quinta Ruban to portray this subtle difference to June. The Quinta Ruban is matured in bourbon casks and “finished” in port casks, giving it that little extra edge over its contemporaries.
The Upper Class As A Whisky
Upper Class As Whisky
The whisky equivalent of the upper class is exclusive and inaccessible to most. The most fitting whisky we had to illustrate this was the 125.13 bottling from the Scotch Malt Whisky Society. This whisky is from a single cask and is only available to Society Members, there were only ever 300 bottles of it and they are now all sold.
Summing up
I love whisky in general, the fact that there are classes of whisky doesn’t mean any of them are less worthy than others. Some whiskies are just a little more special, on that point we all agreed!
By Maltmannie
Whisky for Christmas could be a lifesaver if you leave Christmas shopping to the last minute – it’s widely accessible and can be easily wrapped. But that’s doing whisky for Christmas a great disservice, as there are many more advantages that whisky has as a present, over your other alternatives.
If you can sneak a look at your favourite whisky collector’s prized bottle collection, you’ll know it’s never complete. So your (careful) choice of the right bottle of whisky for Christmas could be the extension of their collection that they were desperate for. Make new friends.
Love Whisky For Christmas
If you love whisky – and also have a partner, why separate the two? A present of whisky for Christmas could be a great way for you to share your hobby with your partner. Remember to keep to your budget though! Because the industry is huge and has many enthusiasts there’s no shortage of outlets and professionals to advise you on your purchase. As part of this, there’s a great range of prices available.
Get In The Christmas Spirit, With Whisky!
Get yourself whisky for Christmas – you deserve a present too! At Christmas and new year (Hogmanay in Scotland) there’s no better time to have a wee bottle or two of single malt waiting by the door for surprise visitors to have a warming dram. Go on, be sociable!
By Maltmannie
Single cask whisky is simply whisky that has come from just one cask. This could mean only 300 bottles of the whisky you are drinking have ever been created. So as you can imagine, this is a whisky- sampling experience that is taken very seriously. Single cask whisky is, therefore no cheap hobby.
Single Malt whisky terminology made simple
If you’re interested in single cask whisky, you may notice that the terms vintage bottling and cask strength bottling also appear in specialist expression collections, as well as single cask whisky. The three can overlap, as many vintage bottlings (and respectively) cask strength bottlings are single cask whisky produced.
How do I know I’ve got real single cask whisky?
Single cask whisky is produced by the malt having just water added to it before it is bottled. In the case of ‘cask strength’ whisky not even water is added. Single cask whiskies are not vatted with whiskies from other casks. You should find on the label of your single cask whisky the number of your bottle, the number of its cask and the dates of distillation and bottling. Your bottle is truly individual and promises the possible of finding a limited supply of your perfect single cask whisky.
By Maltmannie
Bigger doesn’t necessarily mean better – Edradour distillery is certainly proof of that. An early 19th-century whisky distillery, in the real farm distillery tradition, Edradour distillery is well worth a visit.
Visitors Are Welcome at Edradour Distillery
The malt barn has been converted into a visitors’ centre in recent years, illustrating the draw and popularity of the tiny Edradour distillery for both whisky enthusiasts and tourists keen to take a wee bit of Scotland home.
Edradour Distillery History
It was 2002 when Edraour distillery became under Scottish ownership once more. This is just one element that makes the working distillery worthy of interest. The old, really easy to understand whisky-making equipment makes the site a truly memorable for young and old visitors.
Where Can We Find Edradour Distillery?
Arguably Scotland’s most picturesque distillery, Edradour distillery is based near and above Pitlochry. The history of Edradour distillery goes back to 1837, with its original establishment in 1825 by a group of Perthshire farmers. And we are lucky that the distillery still exists – it’s thanks in part to William Whitely, known locally as the ‘dean of the distillers’ that it does. He is one of the characters of the distilling industry in the early 1920s – their equivalent of Richard Branson perhaps?
By Maltmannie
Part art, part science, it’s no wonder us non-whisky experts sometimes feel a little out of our depth when confronted with scotch tasting. And scotch tasting isn’t just the taste, like a meal might be – instead you will be greeted with an aroma (nose) that could include scents like marzipan and charcoal. So there’s no one expert-sounding comment that you can throw out in your scotch tasting that will see you through. But here are a couple of the stages most tasters use.
Appearance
Scotch tasting is like wine tasting in this respect: from pale straw to a green (no this is serious) tinge. This aspect of scotch tasting will inform your later flavour-savourings, as it tells you if the malt has matured where and for how long. Colouring can also be added to produce a repeatable product – so the colour can be ‘faked’.
Aroma (undiluted)
Sniff the malt, gingerly, as you swirl it in the glass – this will alert you immediately to the initial elements in the malt’s perfume that will broaden your scotch tasting experience. You may get palate burn from the strong aromas – perfumiers use coffee or cocoa beans to rebalance their nose senses between tastings – you might find this a useful trick. Following on from this, you will also rate the aroma (dilute) and mouth-feel.
Primary taste in scotch tasting
Scotch tasting is one way to remind yourself that your tongue does indeed have different regions which can register differing aspects of one food or drink. What is the initial taste sensation – sweet? And does it change as it travels across to the back of your mouth – hint, most whiskies do this.
By Maltmannie
Edradour whisky sets itself high targets. In the 1920s this single malt was renowned as ‘the world’s most excellent and expensive whisky’: the King’s Ransome expression. Quite some tradition for all future expressions to follow. Edradour whisky is developing a new range, if gossip is to be believed.
Edradour Whisky’s Exceptional Nose
When inhaling Edradour whisky’s aroma for the first time, you could be forgiven for thinking you were with Alan Titchmarsh, such is the overpowering floral scent. Unlike a traditional meal layout, this malt begins sweet and finishes spicy. But if the Edradour whisky isn’t enough of a meal for you, why not try Edradour whisky as an after-dinner drink?
Choose your favourite Edradour whisky
There are five well-known expressions of Edradour whisky. The strongest comes in at 60.2 per cent vol and is as the label proclaims, ‘straight from the cask’, carrying a hot flavour. Unlike a great number of single malts (and the other Edradour single malt whiskies) it’s unchillfiltered – this expression of the Edradour is known as Edradour 1992 and leaves you with a more soothing impression of this highland malt. If neither of these attract you, there’s also a ten-year-old, cask strength and signatory cask strength series to sample.
By Maltmannie
Shiny and rich in appearance, the Whisky Exchange dot com packages its contents well. Miniatures, birthday single malts to extra-special Scotch whisky, whether you’re an expert or just enjoying learning, you’ll find this marketplace ideal to meet your needs.
The Whisky Exchange gives useful practical information about shipping and currency translations. And attractively enough, the most popular single malt whisky searches is displayed as a cloud of words. All the words are linked to their search results, so you can find out what the crowd are hunting this week on The Whisky Exchange.
Overseas Whisky From the Whisky Exchange
Whisky lovers don’t limit themselves to one country’s whisky. So Japanese, American, Canadian and Irish whiskies all get a look in on The Whisky Exchange. The only difficulty in all this is that the site might start to look like it’s overstretching itself, with all spirits and nationalities of whisky on offer. But the site’s not meant to be an encyclopaedia, simply a place to find the spirit you were after. Perhaps best of all the features, if you buy any products through The Whisky Exchange you can track the malt’s progress towards you.
They like a gossip – just like anyone – at The Whisky Exchange. There’s a special section on The Whisky Exchange for new products and whisky news. This is nicely linked in with the rest of the site’s content.
By Maltmannie
Speyside malt whisky is actually many whiskies. Speyside malt is the name given to a variety of whiskies found in the Speyside region of Scotland. The other whisky regions are known as Island, Islay, Highland and Lowland. Speyside malt whiskies are so called due to the Scottish river that their distilleries lie on the banks of, the Spey.
The Speyside Area
The Spey area is well worth a visit to follow a Speyside malt whisky tour. The Speyside malt as an object of study is enough to make even history interesting, with many whisky trails to follow in this region.
There is some debate about where the dividing line lies. So one Speyside malt may have the nose and flavour of a highland malt, while another may be far gentler and similar to a lowland whisky. Depending on how you define the region, Speyside malt whiskies make up half to two-thirds of all malt whiskies.
Speyside Malts separated at birth
Balvennie and Tamdhu are just two examples of the Speyside malt, known for the wide variety of flavours available. Great after-dinner whiskies, some of the Speysides are full-bodied. But lighter bodied malts will be fruity and flowery in nose. The typical Speyside malt is complex and there is a tending towards sweetness. The Speyside malt is usually made from very lightly peated malt.
By Maltmannie
Caol Ila whisky is an Islay malt whisky, and is another Islay whisky growing in popularity. In 2002, three more expressions were launched at the Islay Whisky Festival, to much approval from the crowds. Caol Ila whisky’s distillery is in an excellent location, overlooking the Sound of Islay and with that all-important supply of water from Loch nam Bam.
A flavour loved by many – even if you’ve never heard of Caol Ila whisky. The Caol Ila whisky is not only enjoyed as a single malt, but also blended to produce Johnny Walker and Black Bottle. But the most well-known of the Caol Ila whisky expressions are the 12 and 18-year-olds, which are 43 per cent vol.
What Do The Experts Say About Caol Ila Whisky?
Unlike these professional whisky-drinkers, the rest of us will only ever try a fraction of all the whiskies on offer. David Broom, whisky writer and expert says of Caol Ila whisky ‘This malt is a fantastically balanced Islay with juniper and wet grass/light salt fish subtleties.’ And if you’re looking for a whisky that works well with food, Michael Jackson, another whisky connoisseur, calls Caol Ila whisky a ‘wonderful aperitif’.
But the whisky itself could be described as having an unusual attraction. With a greenish tinge and a finish described as charcoal, Caol Ila has, in the last couple of decades, caught the popular whisky drinker’s vote. And it makes sense therefore, that it’s no longer independently bottled but instead it has been bottled by is owners since 1988-9, showing their recognition of the need to control the supply to add value.
My name is Andrew, but I post on this blog as "Maltmannie". This blog is dedicated to whisky, which I love! Please note my love is for whisky, not whiskEy. Whisky (without an 'e') is Scotch Whisky, no offence to WhiskEy lovers but Whisky is superior ;)