When stripped back to basis – all whiskey is made the same way.
A vegetable grain is processed to allow the starch within to be converted into sugar.
The sugar is eaten by a yeast to produce a mild alcoholic liquid.
The liquid is distilled – ending up as new make spirit.
The spirit is aged in wooden barrels.
The wooden barrels are emptied, filled into bottles and labelled.
It’s now whiskey!
Each step in the process – from the choice & quality of grain used – to the length of time & type of wooden barrels used for maturation – ultimately alters & influences the resultant flavour.
Yet it’s all whiskey.
Different countries have different rules governing the whole production methods used. What can be done in one country may not be allowed in another.
Yet it’s all whiskey.
A distillery can make new spirit in one country – mature it in another – ship it out to a third for final blending – perhaps bottle it in a fourth – and sell it in a fifth.
Yet it’s all whiskey.
Whether it is labelled Bourbon, Rye, Single Pot Still, Blended, French, German, Chinese, Irish – by the distillery itself – the blenders – the bottlers – the third party brand makers.
It is all whiskey.
I drink whiskey.
I enjoy exploring the huge variety of styles, flavours and experiences brought about by the myriad of options available both within one country – as well as the countless choices around the world where whiskey is produced.
I enjoy the never ending innovation, experimentation and technical adaptation that constantly evolves what we know of as whiskey.
Roll out the barrels – of whiskey!
Sláinte
All distilleries featured & whiskeys photographed have been visited, sampled & written about previously on this site.
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