Bourbon & American Whiskey's roots go back to the late 1700s, when westbound British, Irish and Scottish settlers started making whiskey in Kentucky. In 1964, the US Congress established federal regulations for producing the spirit. All American whiskeys are distilled from a fermented mash (mixture) of cereal grain and water without any coloring or flavoring additives. Unlike Scotch or cognac, American whiskey must by law be aged in new, charred oak barrels and no more than 160-proof (80% alcohol by volume). In order to be classified as "straight" whiskey, it must be aged for at least two years and unblended. American whiskey's entail: rye, rye malt, malt, wheat, bourbon, corn, and Tennessee whiskey, which is a special classification of Bourbon. Bourbon must be made from a mash that is at least 51% corn. The rest of the mash is made up of rye, wheat and/or malted barley. While most bourbon today is still made in Kentucky, it can legally be made anywhere in the United States. The spirit’s beautiful amber color comes from the wood that it's aged in for at least two years while the alcohol by volume climbs to a minimum of 40% (80-proof) before bottling.
Just as the name suggests, all Scotch Whisky (don't confuse it with Irish Whiskey or Bourbon Whiskey) originated in Scotland. The majority of whiskies are the product of a single distillery; however, Scotch Whisky is a blend of distilleries and be divided into two categories: Single Malt Scotch Whisky and Single Grain Scotch Whisky. How best to enjoy a good Scotch - The distilleries have done the blending for you! Enjoy the best Scotch on its own. Serving with ice should be avoided as flavors and aromas are instantly killed; your taste buds will be numbed and limit the flavors of the whisky.
Canadian Whiskey is a whiskey produced in Canada made generally with a blend of grains including corn, wheat and rye for flavor. They are generally lighter and smoother than other whisky styles; however, the best Canadian whiskey has a hint of the spicy, bitter-sweet character of rye, lightened with the blending spirit. Canadians still tend to order a “rye” and are typically served a Canadian Whiskey even though most have only a small amount of rye in the ingredient list. Try your favorite Canadian Whisky “neat” – just a splash of water and maybe a squeeze of lemon!
The very first identifiable vodka is said to have appeared in the 8th Century in Poland; however, it wasn’t until the 14th Century in Russia that the Vodka we now know truly became apparent. Vodka will have been distilled to a high strength then filtered through charcoal to remove impurities before bottling. Vodka requires a form of starch or sugar to be created which is typically found in the form of wheat, rye, potato or grapes. Generally, there are three styles of Vodka: Eastern Style - those from Russia and Poland tend to have more character and alcohol seems harsher. Western Style - smooth and neutral making them ideal for cocktails Flavored Vodka - These may be made with flavorings such as cranberry, blueberry and root beer.
Rum has a colorful history with being used as medicine, a commodity for trade and other times stood in for currency. Rum has its roots in the Caribbean Islands and was first devised by the Spanish with their vast source of sugarcane plantations. Most rum is made from molasses which is a by-product of sugarcane. Light rum tends to have a short fermentation which makes them slightly sweet and perfect for mixing. Dark rum is usually fermented longer and produces a richer spirit. All rum is clear after fermentation but Dark rum gets its color from aging in barrels or having caramel and sugar added. A rum rising in popularity is Spiced rum which gets much of its flavor from herbs and spices that steep into the rum. The most popular way to enjoy a Rum is the classic “rum and coke”; which many people may not know is technically called a Cuba Libre.
Tequila production is considered a fine art in Mexico and is increasingly popular worldwide. The base material for Tequila is the Blue Agave. As with all spirits, there are levels of quality and classification which Tequila has four: Silver (blanco) - produced in stainless steel and aged for less than 60 days. Normally used in fruit-based drinks and cocktails. Gold - almost always a mixto that has been colored with caramelized sugar pulp. Reposado (‘rested’) - aged in oak barrels for a minimum of two months, they gain complexity, color and a smooth texture. Mexico’s most popular tequila style. Añejo (‘old’) - aged in barrels for 18 months to three years for mixto ( if it doesn’t say 100% agave, it’s a mixto tequila) and up to four years for 100% agave.. Why not try tequila today!
Gin is a distilled neutral spirit that gets its distinct flavor from Juniper berries and an assortment of herbs and spices like anise, lime peel, saffron and many more. The spirit base of Gin is usually a grain like wheat or rye which gives it the light body. Gin makers have their own secret combination of herbs and spices which can range from four to over fifteen. Gin is gaining popularity with the revival of classic cocktails like the Gin and Tonic and the ever famous “shaken, not stirred” martini. Source Exploring the world of Wines and Spirits