Whiskey, or whisky, is one of the most popular spirits around the world. As a matter of fact the recent microbrew and home brew beer boom and the resurgence of prohibition era cocktails has helped to reinvigorate a global love affair for the spirit. While this liquor may have roots in Europe and then America, specifically, there are types of whiskeys—and very good ones—coming out of Asia, now.
But that’s for another day. For now, lets take a look at what École du Bar de Montréal whisky actually is.
What is “WHISKY” or “WHISKEY”
The spelling doesn’t matter—it depends on where its from, sometimes—whisky is a spirit distilled from fermented mash grains. This distilled liquid is then aged in wooden casks, much like rum. There are several types of whisky, all often earning their names simply because of where they originated.
Scotch is the name given to whisky derived from Scotland. Specifically, though, scotch is only distilled from fermented malted barley. There are highland scotches and lowland scotches, also named based on their region of origin. The heaviness, bite, smokiness, and body will differ between these two regions.
It should also be noted that Irish Whiskey is very similar to Scotch in that it is also distilled from grain, but only done so in parts of Ireland.
Bourbon is the name given to whiskeys made in America, for the most part, and distilled from 51 percent corn. Basically, if you have ever had Jack Daniel’s Tennessee Sour Mash Whiskey or Jim Beam, you were actually drinking bourbon. It can only be called bourbon, though, if it has also been aged for several months (at least) in a charred oak barrel. Also, by law, official bourbons cannot contain any additives.
Finally, we have rye. Rye is a type of whisky that is distilled from at least 51 percent rye grain. This spirit has grown in popularity of late, but it is not as palatable as the others since rye is a type of grass, though it is similar to barley. Rye tends to have more bite, more spice, and more earthiness, which explains why it is not as popular as its sweeter, younger cousin (made from corn): bourbon.