http://www.straightdope.com/co...en-bourbon-and-whiskey
"
What's the difference between bourbon and whiskey?
July 2, 1999
Dear Straight Dope:
What is the difference, if any, between bourbon and whiskey?
? DRN, Utah
At the risk of being typecast as the Beverage Expert on the Straight Dope Science Advisory Board (I've already written Mailbag answers about beer vs. malt liquor and the ingredients in Dr Pepper), I'll "take a shot" at this one. Heh. Though generally speaking, I'm more of a cabernet drinker.
All bourbons are whiskey, but not all whiskeys are bourbon. Before I go on, Canadians and Scots spell it "whisky" and the Irish spell it "whiskey." Most U.S. dictionaries prefer the Irish spelling, but the U.S. Standards of Identity for Distilled Spirits, Congress spelled it "whisky." Oh well.
A definition of whiskey/whisky from
www.kentuckyconnect.com: "Whisky is an alcoholic distillate from a fermented mash of grain produced at less than 190 proof in such a manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whisky need not be so stored), and bottled at not less than 80 proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed."
For a whiskey to qualify as bourbon, the law--by international agreement--stipulates that it must be made in the USA. It must be made from at least 51% and no more than 79% Indian corn, and aged for at least two years. (Most bourbon is aged for four years or more.) The barrels for aging can be made of any kind of new oak, charred on the inside. Nowadays all distillers use American White Oak, because it is porous enough to help the bourbon age well, but not so porous that it will allow barrels to leak. It must be distilled at no more than 160 proof (80% alcohol by volume). Nothing can be added at bottling to enhance flavor or sweetness or alter color. The other grains used to make bourbon, though not stipulated by law, are malted barley and either rye or wheat. Some Kentucky bourbon makers claim that the same limestone spring water that makes thoroughbred horses' bones strong gives bourbon whiskey its distinctive flavor. Kind of like that "it's the water" thing with Olympia beer.
Bourbon can be made anywhere in the U.S., but all but a couple of brands are made in Kentucky. Only the state of Kentucky can produce bourbon with its name on the label. The name comes from Bourbon county in the central bluegrass region of Kentucky. This county was named in 1785 to honor the French royal family and was once the major transshipment site for shipping distilled spirits down the Ohio and Mississippi rivers to New Orleans. Barrels shipped from there were stamped with the county's name, which then became the name of this kind of whiskey. Interestingly, there are no distillers in Bourbon county, Kentucky right now. "
http://www.outdoorland.info/Aberdeen/175872.htm
"What is the difference between the various kinds of whisky?
the time of fermentation is what makes the major difference in the tase and price
PRICE AND TASTE
The length of time it has been fermenting and also you can get different casks how it is stored ie a cherry, maderia cask (Glenmorangie) are famous for their various casks. Also the where in scotland they are Distilled, such as the isles which are very peaty (smokey) tasting
Modified 1 year ago
You spelled it without the "e", so I'm assuming you mean Scotch. Generally, Scotch can be categorized by the region of Scotland from whence it came. That is: Highlands, Speyside, Lowlands and Islay (pronounced eye-la). Some argue Cambeltown is a valid region, but there's only one major distillery there, Springbank. The island of Skye is home to Talisker, but it's not considered a region.
Speaking in gross generalities: Highland malts have a big flavor and modest peat/smoke. Speyside malts are similar to Highlands as the river Spey runs right through this region. Lowland malts are very light and typically best consumed young (under 10 years). Islay malts are very peaty, smokey and briney. For me, they were the most difficult to develop a taste for (I lean heavily towards The Macallan, a Speyside).
http://www.whiskymag.com
Jim Murray's "The Complete Guide to Whiskey",
http://www.amazon.com/gp/product/1572431... "
http://www.diwinetaste.com/dwt/en2003097.php
"Types of Whisky
There are five big families of whisky: Scotch, Irish, Bourbon, Rye and Canadian. Whisky is also classified as:
Blended - obtained by a blend of single malt whiskys with one or more whisky produced with cereals and it is the most common Scotch whisky. A well made blend never contains less than 25 different types and the average is made with 30, even though there are some blends containing more than 40. In case blending contains a malt whisky for more than 40%, the product is classified as super premium; in case malt whisky is from 30% and 40%, it is called premium. There also are whiskys classified as special and contain a dose of malt which is not greater than 30%. There are other whiskys classified as ?first category? and ?second category? whose percentage of malt if never greater than, respectively, 20% and 10%
Single malt - produced by a single distillery and uses a blend of single malts only
Single grain - produced with both malt and other light cereals such as non malted barley and corn. Used as a component for blends, has a higher alcohol by volume and ages faster as opposed to malt whiskys
Single malts are classified as:
Lowlands' single malt - produced in an area going from Sundee and Greenock
Highlands' single malt - produced in an area north from Lowlands
Speyside malt - produced in Spey Valley whose microclimate gives whisky a particular character
Islay malt - produced in the homonymous island
Among the many types of whisky should also be mentioned:
Bourbon - whisky produced in the United States of America. American agriculturists, having huge quantities of cereals, including corn, barley and rye, they had the idea of trying to distill them: the Bourbon straight whisky was born. It is a distilled beverage produced by a blend of many cereals of which 51% is corn. It is not blended and therefore cannot be considered ?blend?, it is distilled two times, aged for at least 2 years in oak casks toasted on the inside in order to lower the tannic effects of wood. Bourbon straight whisky has an elegant bouquet, round and slightly sour, excellent as aperitif, with ice or natural or tonic water
Canadian Whisky - in Canada, at the end of the 1700s, because of the huge quantity of cereals available, a group of agriculturists started the activity of distillation. The raw material is a blend of cereals, mainly corn, previously fermented, blended after distillation. Canadian whiskys are aged in casks used for the aging of American whisky for a period from five to ten years. Canadian whisky has a round taste, typical of blends, to which belong to. Excellent ?on the rocks? and plain as digestive
Irish Whiskey - the definition ?Irish? tells the place of production: Ireland. Distilled with barley, oat and rye, Irish whiskeys are aged for a minimum of five years, show a blond color with green nuances, dry flavor with hints of sweet-bitter tastes, certainly different from any other type of whisky. Excellent at the end of a meal as digestive
Scotch Whisky - excellent as an aperitif, ?on the rocks?, as digestive, also used for cooking
Tennessee Whiskey - is distilled from a fermented blend made of corn, at least 51%, and rye, barley and oat. After distillation is filtered by using white maple charcoal from Tennessee. Aged for at least 5 years in toasted oak casks, has a full taste and flower aromas. Excellent as aperitif, with ice or natural or tonic water
Whisky or whiskey? The difference between whisky and whiskey is fundamental: whisky is the one traditionally produced in Scotland whereas whiskey is the one produced in Ireland. There are other differences as well. In Scotland barley is dried with peat's smoke, which also gives malt smoky aromas and will be found in the final product. In Ireland malt is being dried in closed ovens, therefore its taste is not contaminated and keeps the typical aromas of malt and honey. Another difference is that in Ireland whiskey is distilled three times in order to have a more pure and round beverage, in Scotland whisky is usually distilled two times. "
Facebook
Twitter