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A shot of whiskey in Scotland is called a dram. In bars, it is 35 ml, classic – three fingers from the bottom of the glass. Norm Churchill. But no matter how classic the dram is, it won’t please you if the glass is half full of the wrong whisky. Let’s break down how to choose the right one, your whisky.
Scotch, bourbon, rye whiskey, malt, blend… The world of whiskey is limitless, full of many classifications, styles and origins. All these features can be difficult to understand, especially for those who are just starting their acquaintance with this drink. Below you will find a lot of useful information you need to choose your first whiskey, so that your first date with the “water of life” goes like clockwork and leaves a pleasant aftertaste.
“There is no such thing as bad whisky. It’s just that some whiskeys are better than others.”
William Faulkner
History of my acquaintance with whiskey
Unfortunately, there are not many fans of this noble drink in our area. Most perceive whiskey as another elite drink that can be safely poured with cola (see the article about the Idiot cocktail) or “ennobled” with other alcohol. In many ways, this is a merit, excuse me, ignorance, that is, a misconception about the drink. Often, most people’s dislike for whiskey comes from bad experiences in the past. Almost the same thing happened to me: a base bar, a glass of Johnnie Walker Red Label, ice… I put off a new meeting with whiskey for a long time, until I tried a simple Jameson and… away we go!
During my short career as a bartender, I tried a sufficient amount of whiskey – about 40-50 varieties, among which there were simple three-year-old blends, and expensive single malt masterpieces marked 20 YO (Years Old, aging period). This is a drop in the sea. I know that there are more than 500 manufacturers in the world (in fact, this figure can be many times more) and each of the manufacturers has a separate line of drinks. But this insignificant experience was enough for me to really feel this drink, to feel its diversity, the uniqueness of different brands, the richness of taste. I hope this article will help you choose the right whiskey for your first date and love it as much as I did.
Before reading about the types of whiskey with recommendations for specific brands, be sure to study the material with tips on how to properly taste it, because if you do not know how to drink this drink correctly, the information in this article loses all meaning. In addition, if you are a moonshiner and like to experiment, I have prepared an extensive material on making real whiskey at home.
Types of whiskey by geography
Let’s first understand what whiskey is. It is a strong alcoholic drink obtained by distilling fermented grain mash, grain must. Most often, barley or wheat is used for the production of whiskey, less often rye whiskey and, of course, corn, from which the drink is now made not only in America, but also in Canada. The strength of the drink ranges from 32 to 50%; there are also instances on the market with 60% strength (the so-called “barrel strength”).
To figure out which whiskey suits you, it is enough to know several of its types and brands. There are many classifications of this noble drink, but for a beginner adherent of the whiskey cult, it is enough to start knowing the classification by region of production, among which Scottish, Irish, American, Canadian and Japanese whiskeys are most often distinguished, although distilleries are found all over the world and indulge in the production of the drink in dozens of countries .
Scotch whiskey
This is just a colossal layer, which you can study all your life. Scotch whiskey is made only in Scotland, only from water and barley malt, to which grains of other cereals can be added, and aged for a minimum of three years in oak barrels. There are five official whiskey producing regions in Scotland, each of which has a huge number of distilleries, each of which, in turn, produces its own unique product. But more importantly, the whiskey of each such region has common distinctive features.
The Lowlands
The Lowlands region is located south of an imaginary line that runs from Greenock on the west coast of Scotland to Dundee on the east. Most of the single malt whiskeys produced in this region end up in blends, but there are a few more that you can try straight. Whiskey of this region is ideal for a beginner. It is soft, dryish, silky, with light notes of peat and fruit.
Highland (& Island)
Known as the “Highlands”, this region occupies the largest area in Scotland and boasts the largest number of distilleries and whiskey styles. Whiskey from this region is less peaty than in the Islay region, but smoke is higher than in the plains. It also produces a light drink with a spicy character, which is more likely to be suitable for a beginner. The most popular highland brands are The Macallan, Oban, Old Pulteney and Glenmorangie. The same region includes island distilleries: Arran, Jura, Tobermory, Highland Park and Scapa.
Speyside
More than half of all distilleries are located in Speyside. Whiskey from this region is usually the sweetest and most ethereal of all Scotch whiskeys. Speyside distillates have a light fruity flavor with a slight smokeiness. Monsters such as Aberlour, The Balvenie, Cardhu, Cragganmore, Glenfarclas, Glenfiddich, Glenglassaugh, The Glenlivet, Glen Moray and The Macallan settled in the region. Glenfiddich alone accounts for approximately 30% of single malt whiskey sales worldwide.
Islay
Islay is the southernmost of the Inner Hybrid Islands in Scotland. This is a harsh region that gave the world the strongest whiskey in taste and aroma. Dry, heavily smoky, often sea-salty, Islay whiskey is clearly not for the newcomer.
Campbeltown
The region is located in the southern part of the Kintyre Peninsula, on the west coast of Scotland. Today there are very few distilleries here, but there used to be more than thirty of them. Campbeltown single malt whiskey is very distinctive, tending to be full bodied, known for its depth of flavor as well as a slightly salty aftertaste. It is very similar to whiskey from the Islay region, so it’s worth starting to get acquainted with it a little later.
You should also take into account another strict classification of adhesive tape:
- Single Malt – single malt Scotch whiskey – whiskey made exclusively from barley malt and produced by only one distillery. You haven’t tried scotch if you haven’t tried Single Malt.
- Single Grain – grain Scotch whiskey – whiskey made in one distillery from barley grain with the possible addition of other malted or unmalted grains. A very rare specimen, because it is often used for blending.
- Blended – blended Scotch whiskey – whiskey made from two or more single malt or grain Scotch whiskey from different distilleries. Most often, it is blends that are exported and bribe with their cheapness.
- Blended Malt – malt blended Scotch whiskey – a blend of a mixture of only single malt Scotch whiskey from different distilleries.
- Blended Grain – grain blended Scotch whiskey – a blend of a mixture of only grain Scotch whiskey from different distilleries.
Scotch whiskey is tricky. If you try, for example, 25-year-old Lagavulin, then you will completely lose the desire to drink all the malt distillate. Start your acquaintance with scotch tapes gradually, trying first the softest varieties from the plains region. I can recommend Auchentoshan and Dalwhinnie to start with (this one is already from the highlands, but simple and soft), then slowly move on to the popular Glenlivet or Glenfiddich. For the second and third tastings I recommend: Glenkinchie 12 YO, Bladnoch 11 YO, Glenlivet 12 YO, Glenfiddich 12 YO, The Balvenie Doublewood, The Macallan 10 YO, The Dalmore 12 YO, AnCnoc 16 YO (this one really impressed me).
Irish whiskey
The Irish also claim the right to be called the birthplace of whiskey – they even call the drink in a different way: not whiskey, but whiskey. They do not use peat for the production of the drink, but dry the malt in closed ovens. In addition, Irish whiskey is usually made with triple distillation, so the drink is much softer, which is only in the hands of a beginner. Usually the first acquaintance with the Irish version of the “water of life” takes place under the auspices of Jameson (I love it so much) and Bushmills White Label, but this world is much more diverse.
To date, there are 10 distilleries in Ireland, 7 of which have appeared only in the last decade, so interesting discoveries in this market segment, when the product of new distilleries matures, await even experienced fighters in the future. The mainstay of Irish whiskey is still the Old Bushmills distillery, which was founded in 1784 and remains the oldest licensed distillery in the world. But for a beginner, I advise you to pay attention to the products of the New Midleton Distillery (Jameson is also prepared there), namely: Green Spot and Redbreast 12 YO.
Others include the Clontarf, the older Teeling Small Batch and of course the Bushmills Single Malt 10 YO. Later you can try Bushmills 21 YO (one of the best), Tyrconnel Single Malt (every day), Midleton Very Rare Blend (the best blend), Jameson 18 YO (the best creation of this brand), Knappogue Castle 1951 (great, but rare and very expensive) and Connemara Cask Strength (almost Scotch).
Make an Irishman drink light beer for a month and he’ll be done. The Irishman is lined with copper on the inside, and beer corrodes it. Whiskey, on the contrary, polishes copper, and for the Irish it is saving.
Mark Twain
Canadian Whiskey
Canadian whiskey is often overlooked. It’s not because it’s bad, it’s just that it’s less common in the CIS. Canadian whiskey is often referred to as rye whiskey, but in reality it is made from a variety of grains, including barley, corn, rye and wheat. The only stone in the garden of Canadians is the weak regulation of the production of the drink – Canadian whiskey can be mixed with other alcoholic beverages: bourbon, sherry, cognac, etc.
In fact, as a beginner, I cannot recommend Canadian whiskey to you. Except for making cocktails, for example, Manhattan, where it is a miracle how good it is. But later, when you make friends with the Scots, try to make contact with the Canadian. Perhaps the best option for this would be the Canadian Club Small Batch Sherry Cask, and also the Canadian Club Small Batch 12 YO. This is ideal, of course. We can also recommend the following items: Crown Royal Cask No. 16, Gibson’s Rare 18 YO and Glenora. Forty Creek and Canadian Club are for cocktails only, otherwise you’ll be upset!
Japanese whiskey (Japanese Whiskey)
In recent years, Japanese whiskey has been gaining popularity in North America and Europe, but not in the CIS. Unfortunately, I have not yet managed to taste all the delights of this drink, but I have some information about it. First of all, Japanese whiskey is comparable to Speyside Scotch and Plains Scotch. It is floral, sweetish, slightly smoky. A very good option for getting to know the drink. The price often bites, so try it if possible. Connoisseurs distinguish: Hibiki 12 YO, Taketsuru 21 YO, Miyagikyo 10 YO, Yamazaki 12 YO, Hakushu Bourbon Bottle, Yoichi 12 YO, Nikka Whiskey from the Barrel. And this is all just a drop in the ocean!
American Whiskey
The most popular American whiskey is, of course, bourbon, which I won’t talk about much, we even made it at home. I will limit myself to just a few brands that are worthy of attention (this is just my opinion) for a beginner and not only: Basil Hayden, Eagle Rare, Maker’s Mark, Wild Turkey 101, Woodford Reserve, Blanton’s, Blade & Bow, IW Harper, Orphan Barrel Lost Prophet and, Pappy Van Winkle, of course. But for cocktails or cooking (including for making tinctures, as, for example, on bacon), I advise you to use something simpler: the same Maker’s Mark, George Dickel, Knob Creek, Bernheim Original, Jim Beam Devil’s Cut, Jim Beam White Label and Bulleit Rye (good in cocktails where a clear rye style is needed).
On this, perhaps, everything. Of course, I gave the most information about Scotch whiskey, because it was he who won the hearts of most fans of the drink in general. But do not focus entirely on tape. Many connoisseurs will forgo drinking a Scottish malt in favor of a good bourbon, and some will forever remain in their hearts with Irish producers. We are all different, our tastes are different, drinks are also different. Which whiskey to choose is up to you, the main thing is not to rush to conclusions!
PS I almost forgot the main thing. Later, when you get into the world of whiskey and don’t know where to go next, visit sites like WhiskeySuggest where you’ll find various ratings and expert opinions. Also, I can not advise the dimi437 channel. I’ll leave here one video of this wonderful person, and then you somehow yourself:
PSS Please do not take my words for the ultimate truth. The previous version of this article was heavily criticized by the “experts”, but remember that it was and is written for a person who has little understanding of what whiskey is in general. Thanks!