When discussing bourbon the initial thing that needs to be know is that there are two reputable spellings. The Scotts and Canadians spell whisky without the “e”, while the Irish and Americans spell it with an “e” as in whiskey. This should be the first sign that the world of whisky is a very complicated one and has many regional distinctions in taste and development. This is part of what makes whisky this interesting and enjoyable soul.
Historically it is believed that the Irish were the first to make whiskey, however the Scotts have also laid claim to being the first whisky makers. The Irish used the term “uisce beatha” (“Water of Life” in Gaelic) to describe whiskey, so it need to have been important.
Both the Scottish and Irish make whiskey the same way, except for the malting and handiwork process. In Scotland the malted barley is roasting over open peat shoots to dry, this results in the grain collecting the peat flavour. In Ireland, the malted hardly is dried in closed ovens, and is never confronted with the smoke. The process of mashing and fermentation is much the same for both countries. In the distillation step, the Irish, the majority of the time, distill their product three times, which results in a very pure distillate that makes Irish whiskey exceptionally easy. The Scottish distill their product twice and this brings about more flavour in the spirit.
In North America there exists Canadian bourbon and American whiskey, which has a number of regional classifications including bourbon events and Tennessee whiskey. Every single product in North America is unique and it is regulated by the government. Canadian whisky is the number one imported spirit into the United States and is also second in consumption just to vodka.
American whiskey has a number of legislation with respect to the definition of the product. Bourbon must be made from fermented crush of not less than 51% corn, rye, wheat, malted barely or malted rye grain. It are not able to be distilled at a proof higher than one hundred sixty and must be stored in new oak barrels at an evidence of 125 or less. Blended American whiskey must be made from at least twenty percent whiskey aged several years with the remainder made from unaged neutral grain nature. American corn whiskey must be made from a minimum mash of 80 percent corn. Tennessee whiskey follows the same regulations as Bourbon, but is grilling with charcoal filtered (Lincoln County Process), so it does not qualify as a bourbon.
Canadian whisky must be ages for at a minimum of three years, however for the most part the Canadian government allows the help of the distiller to define the characteristics of the final product so there are no limits on work proof or barrel requirements. Any Canadian whisky that is aged for less than four years must have the age listed on the bottle. Most Canadian whisky is aged for six or more years. Canadian whisky is generally a blended spirit. The term “blended” means that the final product is made from a number different types of distilled product. For example, a Canadian whisky may be composed of corn, barely, wheat or grain and rye distillates which may have been aged in selected used or new maple barrels. Some Canadian suppliers put all of the grains in one vat and ferment them as a whole and pre-blend and age the distillate. Other producers ferment each grain individually and era each distillate separately and then blend a last product from a combination of spirits. Most Canadian whisky is distilled two times.
This article has only scratched the surface of the whisk(e)y world. Right now there are many regional characteristics of whisky and many other counties are producing this fine spirit. This would take a life span to explore the complete world of whisky, but it would be a worthy attempt.Click Here For more info:- http://thebourboner.com/events/