Scotch
Produced only in Scotland, Scotch whiskies fall into two primary categories: single malt and blended. While blended Scotches are the most familiar and have long been popular in the United States, single malts have been gaining aficionados rapidly in recent years.
Single malt Scotches are the product of more than 100 distilleries, each of which produces its own distinctive spirit. Though each distillery uses malted barley for the base for its Scotch, variants in the water, peat, atmospheric characteristics, shape of the pot-still, and the aging casks are factors in determining the uniqueness of the resulting spirit. Most single malts are aged at least 8 years, some considerably longer. Generally, characteristics of single malts are best described by those of the region in which they are produced.
Highland malts are smokey and smooth, the dryness from the peat balanced by the sweetness of the barley malt. Island malts are influenced by their proximity to the salt-laden atmosphere of the Atlantic, producing a whisky with a powerful pettiness in both the bouquet and taste. Islay malts are distinguished by peat, which, affected by the sea atmosphere, lends its quality to the local water, which runs off the peat moor, and the malted barley, which is dried by burning peat. Lowland malts, the mildest of all, lack the smokey, pungent taste of peat but have many subtle flavours of barley malt. Speyside malts are produced by distilleries on the banks of the river Spey, where pure, soft water from the granite mountains runs over massive peat bogs imparting a firm-bodied taste with a hint of malt sweetness and a smokey character. Western highland malts, produced where the highlands come down to the sea, are a balance between pungent Island malts and smoth Highland Malts.
The six Classic Malts cover all the main regions, providing a unique journey of discovery into the world of single malts, presented in a miniature pack. Single malts are best when cut with a dash of cool water and savoured in a brandy snifter.
Blended Scotch whiskies derive their individual personalities from the single malts comprising them. All Scotch blends contain malt whisky and grain whisky, similar to American neutral grain spirits. Anywhere from 20 to as many as 40 different whiskies may be part of a blend. The age of the blend refers to the age of the youngest whisky included. All blended Scotch imported into the U.S. is at least 4 years old and is usually the standard 80 proof.
Blended Scotch traces its root to the merchants who perfected the art of blending, creating their own brands, and set out to market their product to the world. One of the founding fathers of the Scotch whisky industry, John Dewar, had established a reputation for the quality of his blends by the late 1840s. He was also one of the first to introduce another innovation--selling his whisky in labeled bottles, which had both his name and personal guarantee. Today, Dewar's White Label is sold in more than 140 countries and has been the number 1 blended Scotch in the U.S. for more than a decade.
Johnny Walker Red Label, the world's best-selling Scotch whisky, and Johnny Walker Black Label, the world's leading 12 year-old deluxe Scotch, are named after John Walker, a retailer who created exclusive brands for his valued customers. Both brands are blends of more than 40 whiskies, with Cardhu, a superior Highland malt, at their heart.
The blended Scotch with perhaps the most unusual package is Dimple. In 1893 George Ogilvy Haig conceived the idea of bottling Haig Scotch Whisky in a unique, 3-sided, pinched decanter with a hollow or dimple in each of its sides. Such was the eye-catching appeal of the bottle that the name Dimple was subsequently adopted for Haig's blend. The first bottle ever to be patented in the U.S., it eventually became the brand's legal trademark.
Scoresby Scotch, introduced in 1964 specifically for the preferred American taste profile, is lighter but has a higher percentage of malt, delivering a full malt flavour. Originally introduced in California, Scoresby has grown in popularity to become the best-selling Scotch in the western U.S. and ranks 4th among Scotches in the entire country.
Whiskey
If you mean the demon drink that poisons the mind, pollutes the body, desecrates family life, and inflames sinners, then I am against it", the congressman said.
"But if you mean that elixir of Christmas cheer, the shield against winter chill, the taxable potion that puts needed funds into public coffers to comfort little crippled children, then I am for it. This is my position and I will not compromise."
Whiskey is distilled from a fermented mash of grain, usually corn, rye, barley, or wheat, then aged in oak barrels. In the United States, whiskey must be distilled at less than 190 proof, although whiskey designated as bourbon or rye cannot be distilled above 160 proof, and bottled at no less than 80 proof.
Whiskey, when placed in barrels to age is clear. It is during aging that whiskey obtains its characteristic amber colour, flavour, and aroma.
The major whiskey producing countries are the U.S., Canada, Scotland, and Ireland. Special grain characteristics, recipes, and distillation processes make the whiskey of each country distinct from each other.
Bourbon and Tennessee whiskey, as well as Scotch, were previously described, here we will cover some of the other commonly known whiskey types.
American whiskey falls into 2 major categories--straight and blended. Straight whiskey is distilled from a 51% base of a single grain and not blended with neutral grain spirits or other whiskeys. Straight whiskeys are aged in charred oak barrels for a minimum of 2 years. Bourbon is a straight whiskey. Rye whiskey is distilled from a mash of not less than 51% rye. It is much like bourbon in colour, but is different in taste and heavier in flavour. Corn whiskey is distilled from a mash of not less than 80% corn and commonly aged in reused charred oak barrels.
Blended whiskey is a blend of one or more straight whiskeys and neutral grain spirits, containing at least 20% straight whiskey bottled at no less than 80 proof.
Like Scotch, Canadian whisky is spelled without the 'e'. Canadian whiskies are blended, usually distilled from rye, corn, and barley. Produced only in Canada under government supervision most Canadian whisky sold in the U.S. is at least 3 years old. Canadian whisky is generally lighter-bodied than American whiskey and usually sold at 80 proof. MacNaughton Canadian Whisky, blended and bottled in Canada, was one of the early pioneers in the U.S. market. Canadian LTD, blended in Canada but bottled in the U.S., is another poplar brand, ranking fifth in the U.S. among popularly priced Canadian whiskies.
Irish whiskey, produced only in Ireland, is, like Scotch, a blended product containing both barley malt and other grain whiskeys. Unlike Scotch, the malt is dried in coal-fired kilns and the aroma of the fires does not reach the malt. Generally aged a minimum of 5 years in used sherry casks, Irish whiskey is lighter inflavor and less smokey than Scotch.
Bourbon
Bourbon was born over 200 years ago in the hollows of Kentucky where the cold, clear limestone spring water flowed--water that made the grass blue, the horses frisky, the corn grow like crazy, and the whiskey sweet and smooth as honey. Bourbon whiskey, America's only native spirit, still makes its home in Kentucky, where today as much as 80 percent of the world's bourbon is produced.
Bourbon is distilled from a mash of grain containing, according to federal law, not less than 51 percent corn, balanced with barley and either wheat or rye. Each distillery has its own unique blend of grain and some of the mash recipes are generations old--family formulas jealously guarded since their creation. W.L. Weller Kentucky Straight Bourbon is renowned for its "whisper of wheat", because its recipe, which dates back to 1849, has an unusually high proportion of wheat. Old Charter Kentucky Straight Bourbon, produced since 1867, has a specially tailored mash accented with rye. The rich amber colour and characteristic sweetness of bourbon is derived from its signature aging process in new white oak barrels, which are charred to carmelize the natural sugars in the wood and bring them to the surface. While two years is the minimum time for aging established by law, most bourbons are aged between four and twelve years. Federal regulations also stipulate that bourbon cannot be distilled above 160 proof and must be bottled at no less than 80 proof.
Bourbon's distinctive and mellow taste makes it both an excellent compliment to food and a versatile ingredient in sauces and dessert recipes, particularly those made with chocolate.
Tennessee whiskey, commonly but incorrectly perceived as a type of bourbon, is made in a similar way, but with one extra step in the process that influences its final character and flavour. Before barrelling, the newly distilled whiskey is mellowed--filtered very slowly over a period of ten days through charcoal made from seasoned sugar maple timbers, which gives the whiskey a unique smokey sweetness. This step is so significant that Tennessee whiskey is distinguished by law as a separate category of whiskey.
At the George Dickel Distillery on Cascade Creek near Tullahoma, Tennessee, and additional step is taken before the charcoal mellowing--chilling the whiskey before filtering, making it even smoother. George Dickel Tennessee Whisky (spelled without an 'e' because Dickel felt that his whiskey was equal in quality to Scotch whisky) is the only Tennessee whiskey that is produced today using this chill-filtering technique.
Jim Beam Colonel James Beauregard Beam was born in 1864. The Civil War was raging no far away. He died in 1947, the year of the first televised presidential address. His father, David M. Beam, was a 3rd generation Kentucky distiller. James B. made it 4 generations when he joined the family business in 1882. A few years later, after David M. retired, Jim Beam and Albert J. Hart (his sister's husband) built a new distillery to take advantage of a new railroad line. At the same time, about 2 miles down the track, R.B.Hayden was building the original Old Grand-Dad distillery. The Beam & Hart Distillery was famous for a brand the called Old Tub whiskey. Jim Beam reopened the plant in 1933 after Prohibition with new partners. He was 70 years old. The descendants of Jim Beam and his brother Park and uncle Joe have made whiskey for dozens of different Kentucky distilleries, including the ones that carry Jim Beam's name today.
George A. Dickel George A. Dickel was born in Darmstadt, Germany, about 1818. Around 1853 he came to Tennessee and established a wholesale whiskey business in Nashville. In 1866, he opened a retail liquor store. In 1888 George A. Dickel and Company acquired the sole rights to bottle and distribute all of the whiskey produced by the Cascade Distillery which had been established in 1877 in Coffee County and was then two-thirds owned by Dickel's partner and brother-in-law, Victor Shwab. Also in 1888, Dickel, who was then a 70 year-old man in failing health, fell off his horse and was injured, forcing his retirement. He died six years later.
Stir with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass. Add a twist of lemon peel.
Shake with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass.
Serve in old-fashioned glass over ice. (Bourbon may be substituted for the Scotch).
Pour scotch and liqueur into champagne flute. Top with sparkling wine. Garnish with a strawberry.
Into collins glass put sugar and 2 oz club soda. Stir, then add ice cubes and scotch. Fill with club soda or ginger ale and stir. Dangle a spiral of lemon and/or orange peel over rim of glass.
Stir with ice and strain into cocktail glass. Serve with an olive.
Shake with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass. Twist a lemon peel and drop in glass.
Shake all ingredients wth ice and strain into hurricane or parfait glass filled with crushed ice. Garnish with a slice of star fruit.
Combine in collins glass filled with ice. Stir.
Shake with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass. Serve with a cherry.
Stir with ice and strain into cocktail glass.
Serve in old-fashioned glass with ice cubes. Float Drambuie on top.
Shake with ice and strain into cocktail glass. Add a twist of lemon peel.
Shake with ice and pour into hurricane or parfait glass. Garnish with a pineapple wedge and a cherry. Serve with a straw.
Pour ingredients over ice in old-fashioned glass. Garnish with a slice of orange and a mint sprig.
Pour into highball glass over ice cubes. Fill with club soda and stir.
Put Scotch into highball glass with ice cubes and fill with ginger ale or club soda. Add a twist of lemon peel and stir.
Shake with ice and strain into old-fashioned glass over ice cubes. Add a slice of lemon.
Shake with ice and strain into collins glass. Sprinkle with nutmeg.
Pack old-fashioned glass with crushed ice. Pour in scotch, add a twist of lemon peel. Serve with a short straw.
In old-fashioned glass, muddle sugar cube, water, and bitters. Add Scotch and stir. Add a twist of lemon peel and ice cubes. Decorate with slices of orange and lemon, and a cherry.
Pour into highball glass over ice and fill with club soda. Add a twist of lime and stir.
Pour Scotch into old-fashioned glass 1/2 filled with ice.
Place sugar cube in champagne flute. Add scotch and bitters, fill with champagne.
Shake with ice and strain into sour glass. Decorate with a 1/2 slice of lemon and a cherry.
Shake with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass.
Shake well with cracked ice and strain into cocktail glass.
Fill highball glass with ice cubes. Add scotch and bitters and fill with club soda or cider. Stir.
Stir with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass.
Shake with ice and strain into old-fashioned glass over ice.
Stir with ice and strain into cocktail glass. Serve with a cherry.
Shake with ice and strain into cocktail glass. Add a twist of orange peel and an olive.
Stir with ice cubes in highball glass and fill with ginger ale.
Shake with ice and strain into collins glass over shaved ice. Fill with club soda and decorate with slices of orange and lemon and a cherry. Serve with straws.
Shake with ice and strain into old-fashioned glass over ice cubes. Garnish with a pineapple wedge or spear and a cherry.
Shake all ingredients and strain into old-fashioned glass over ice cubes. Moisten glass rim with cherry brandy.
Shake with ice and strain into cocktail glass.
Shake with ice and strain into old-fashioned glass over ice cubes. Add a stick of pineapple.
Pour all ingredients into collins glass over ice cubes. Add club soda and an orange slice.
Shake with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass.
Shake well with ice and strain into cocktail glass. Serve with a mint leaf.
Shake with ice and strain into sour glass. Decorate with a 1/2 slice of lemon and a cherry.
Stir with ice and strain into cocktail glass. Serve with a green olive.
Shake with ice and strain into cocktail glass. Add a twist of lemon peel.
Shake with ice and strain into cocktail glass.
Shake with ice and strain into sour glass. Decorate with slices of lemon and lime.
Peel rind of whole lemon in spiral fashion and put in collins glass with one end hanging over rim. Fill glass with ice cubes. Add blended whiskey. Then fill with ginger ale and stir well.
Shake with ice and strain into highball glass. Add two ice cubes and fill with club soda and stir.
Mix blended whiskey with a generous helping of apple cider. Serve over ice in old-fashioned glass and garnish with a slice of apple.
Pour lime juice and whiskey into highball glass over ice cubes. Fill with club soda and stir. Add a piece of lime.
Shake with ice and strain into punch cup. Decorate with fresh raspberries, strawberries, a cherry, and two peach slices.
Stir with ice and strain into cocktail glass. Serve with an olive.
Pour Irish Whiskey into highball glass over ice cubes and fill with ginger ale or club soda. Add a twist of lemon peel (optional), and stir.
Shake with ice and strain into collins glass. Add several cubes of ice, and fill with club soda and stir. Decorate with slices of orange and lemon and a cherry. Serve with straws.
Muddle first 3 ingredients well in old-fashioned glass and add whiskey and ice cubes. Stir well.
In collins glass, mix powdered sugar and club soda. Fill glass with ice and add whiskey. Fill with club soda or ginger ale and stir. Insert a spiral of orange and/or lemon peel and dangle over glass rim.
Stir with ice and strain into cocktail glass. Serve with a pineapple stick on top.
Stir with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass. Serve with an olive.
Stir with ice and strain into cocktail glass. Serve with an olive.
Shake with ice and strain into collins glass. Sprinkle with nutmeg.
Stir with ice and strain into shot glass.
Shake with ice and strain into cocktail glass. Add a twist of lemon peel.
Shake first 3 ingredients with ice and strain into sour glass, leaving about 1/2 inch on which to float claret. Decorate with 1/2 slice of lemon and a cherry.
In old-fashioned glass put sugar cube, bitters, and water, and muddle well. Add whiskey and stir. Add a twist of lemon peel and ice cubes. Decorate with slices of orange and lemon and a cherry. Serve with a swizzle stick.
Stir with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass.
Shake with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass. Add a twist of lemon peel.
Shake with ice and strain into cocktail glass rimmed with sugar.
Stir with ice and strain into cocktail glass.
Pour whiskey over ice into highball glass. Fill with ginger ale or club soda and ice cubes. Add a twist of lemon peel and stir.
Shake with ice and strain into cocktail glass. Serve with a cherry.
Shake with ice and strain into old-fashioned glass over ice cubes. Decorate with mint leaves.
Stir with ice and strain into cocktail glass. Serve with an olive.
Stir with ice and strain into cocktail glass.
Shake with ice and strain into highball glass filled with ice. Garnish with an orange slice and a cherry. Serve with a straw.
Shake with ice and strain into cocktail glass.
Stir with ice and strain into cocktail glass.
Shake with ice and strain into sour glass. Add a slice of lime and a slice of lemon.
Shake with ice and strain into red wine glass filled with cracked ice. Add slices of orange, lemon, and a cherry. Serve with straws.
Dissolve sugar in club soda in red wine glass. Fill with shaved ice and add whiskey. Stir and decorate with seasonal fruit. Serve with a straw.
Stir with ice and strain into cocktail glass. Serve with a cherry.
Shake with ice and strain into collins glass. Add several ice cubes, fill with club soda and stir. Decorate with slices of lemon and orange and a cherry. Serve with a straw.
Shake with ice and strain into beer mug or metal cup. Add 1 ice cube and decorate with fruit.
Shake juice and sugar with ice and strain into highball glass. Fill glass with ice and whiskey. Stir and add a slice of lemon. Serve with straws.
Pour whiskey over ice into highball glass. Fill with ginger ale or club soda. Add a twist of lemon peel and stir.
Shake with ice and strain into collins glass. Sprinkle with nutmeg.
Shake with ice and strain into highball glass over ice cubes. Decorate with slices of orange and lemon.
Pour into highball glass over ice cubes and fill with club soda. Stir. Add twist of lime peel.
Dissolve sugar in water in old-fashioned glass. Add whiskey, ice cubes, and club soda. Stir and float port on top. Sprinkle lightly with nutmeg.
In old-fashioned glass, dissolve sugar in water and lemon juice. Add ice cubes and whiskey. Stir and add a twist of lemon peel.
Muddle sugar with club soda and mint in old-fashioned glass. Add whiskey, then ice cubes. Stir and decorate with a slice of orange and a cherry. Add a twist of lemon peel.
Shake with ice and strain into sour glass. Decorate with a 1/2 slice of lemon and a cherry.
Shake with ice and strain into highball glass. Fill with club soda and ice cubes. Decorate with cubes of pineapple and strawberries.
Put lime juice, sugar, and club soda into collins glass. Fill glass with ice and stir. Add bitters and whiskey. Fill with club soda and serve with a swizzle stick.
Stir with ice and strain into cocktail glass. Serve with slices of lemon and orange.
Shake with ice and strain into collins glass.
