Whisky (or whiskey) is a golden-coloured alcohol beverage enjoyed by millions across the world. It is made out of a fermented grain mash, which is then distilled. The distilled liquid is then casked and aged in charred, wooden barrels.
It can be made from various different grains such as wheat, rye and barley. These grains can sometimes be malted too.
You may notice earlier I mentioned whisky or whiskey. In Ireland & the USA, they call it whiskey. In the rest of the world they call it whisky. There are various ideas on what the actual difference is, though I believe it is just a case of different spelling such as humour vs humor.
There is some evidence to indicate that distillation has been around since the Mesopotamians, but a drink similar to whisky was not documented till 1494 in Scotland. At that time, whisky was not yet aged and was quite a rough drink! Around the 1700s taxing and such led to Scottish distillers hiding their operations and distilling at night, this led to the term Moonshine. In 1823, distilling was legalised again and they no longer had to hide. Over time the craft of whisky evolved, and was refined into the delicious, complex alcohol drink we have today.
Most whisky is sold at around 40% abv, which is often controlled by strict regulations, though strength can vary. Whisky is also available in cask strength which can be up to twice as strong.
Whisky comes in a variety of types such as malt whisky, grain whisky, single malt, blended malt, blended and single cask. This is to name but a few of the options! Every whisky producing country seems to have their own variations and twists.
Whisky is produced in a wide variety of countries such as: Scotland, Ireland, America, Australia, Canada, England and more.
The complex flavour comes from the fact that there are easily over 200 different flavour compounds found in whisky. From carboxylic acids to terpenes and tannins, they all take part in giving whisky it’s unique and enticing flavour. The different grains, mash styles, blends and ageing methods all contribute to this.
I am by no means a whisky expert yet, rather an avid fan and long time student! Please click on links you see throughout the article to find out more information on those topics.