Whisk(e)y 101
At this tasting we explored 7 Whiskies from around the world and highlight the major regional differences. We tasted some excellent whisk(e)y from Scotland, Ireland, America, Canada, and Japan. This whirlwind world tour is an excellent crash course for beginners, and even the most experienced enjoyed the chance to try everything side by side.
As always, we were joined by the incomparable author and whisk(e)y enthusiast Nathan Mealey of DrinksWithNathan.com
Also check out our tasting on December 5th...
Here are some notes from what we tried...
Yamazaki 12-Year Whisky
This distillery was founded in 1923 by Shinjiro Torii, owner of a whisky and wine importing business that grew to become the Suntory company, and was the realization of Torii’s dream to produce a scotch-style whisky in Japan. Today, Yamazaki remains the oldest active distillery in Japan.
Japanese whisky is produced in the same method as Scotch whisky: only malt, yeast, water, and peat are used; distillation is done using copper pot stills; and all of the whisky is aged in oak casks. The industry may be small, with only 10 active distilleries, but these distilleries produce a wide range of whiskies, from delicate aperitifs to peaty beasts. The one overriding, common element among Japanese whiskies is a consistently expressive clarity of flavor.
Pendleton 10-Year Whisky
In many ways, Canadian whisky is the red-headed step-child of the whisk(e)y world. There are few distilleries, and the whisky has historically been considered second class in the whisk(e)y world. This may be due to the flavor profile common to most Canadian whiskies, which are known for being simple, enjoyably sweet, and soft whiskies.
But brands such as Pendleton are aiming to change this perception. Pendleton carries on the traditional approach of Canadian whisky producers, using a high proportion of rye in their mash bill. After distillation, the whisky is aged in new, charred oak barrels prior to bottling. Most interestingly, the whisky is then bottled in Oregon by Hood River Distillers, and diluted using water from Mt. Hood itself.
Knappogue Castle 1992 7-Year Whiskey
Irish whiskey may be the world’s oldest style of whiskey. In fact, many historians believe that whisky distilling was introduced to Scotland via Ireland in the 13th century. Today, most Irish whiskey is made using a blend of malted and unmalted barley, and is distilled using a column still. Yet, there are some variations on this, such as single malts, and pot-distilled whiskies, similar to Scotch.
Knappogue Castle was the label introduced by American Mark Edwin Andrews, who buys and bottles single casks of whiskey himself. This particular bottling is from a whiskey distilled at the Cooley distillery, one of Ireland’s 3 remaining distilleries. The mash included both malted and unmalted grains, giving it a soft, inviting flavor profile underscored by a hint of wheaty spiciness.
Elijah Craig 18-Year Single Barrel Bourbon Whiskey
Bourbon has been the most prominent whiskey in America since the end of Prohibition. It is distilled from a mash consisting of at least 51% corn, and is aged in new, charred oak barrels for at least 3 years. In most cases, corn makes up roughly 75% of the mash, with about 12-13% rye, and the remainder malted barley. In some cases, wheat may be used instead of rye, giving the bourbon a softer, warmer tone.
Elijah Craig Bourbon is distilled at the Heaven Hill distilleries, and is named after the Reverend Elijah Craig, who is hailed as the inventor of bourbon. This is a classic example of this whiskey style. 18 years of barrel aging and a high percentage of corn in the mash give it a voluptuous, mouth-coating sweetness, and a long, warming finish.
Sazerac 6-Year Rye Whiskey
Rye whiskey was once the dominant style of whiskey in America. Following Prohibition, rye production dropped significantly as bourbon gained in popularity. The two whiskies differ in that rye must be made from a mash including at least 51% rye, the remainder made up of corn and barley. Just as with bourbon, rye is aged in new, charred oak barrels.
Sazerac Rye is produced at the Buffalo Trace distillery in Frankfort, Kentucky. It is distilled from a mash containing just over 51% rye, 12% malted barley, and corn making up the remainder. Sazerac is an excellent example of the style: sweet and full-bodied, with minty overtones and a spicy underbelly.
Aberlour 16-Year Scotch Whisky
Records of whisky distilling in Scotland go back to the 11th century, long before the practice was legalized in the 1850’s. The industry has seen enormous ups and downs, and today there are about 90 distilleries still operating. Aberlour resides in the Speyside region of Scotland, long the epicenter of whisky distilling where today nearly half of the country’s distilleries are situated.
Aberlour is a wonderful Scotch whisky, amply displaying the benefits of aging in both sherry and bourbon casks. They use about 25% sherry casks for aging their whisky, and this blend of cask types shows in how the honeyed sweetness mingles with an unctuous, vanilla crème body. Amidst this is a thread of smoke that is the result of their use of very lightly peated malt. All in all this is a great example of a Speyside whisky.
Laphroaig 10-Year Cask Strength Scotch Whisky
Laphroaig has been in continuous operation since its founding 1815, with only a brief shutdown during World War II. During that time, they have risen to prominence as the smokiest beast among smoky scotches, inspired legions of devoted fans, and been granted a Royal Warrant by the Prince of Wales. Today, Laphroaig remains one of the few distilleries in Scotland that produces some (25-30%) of their own malt requirements.
Laphroaig is an elegant combination of brute, sublime smokiness alongside a wonderfully textured body and mouth-coating sweetness. The distillery uses only first-fill Maker’s Mark bourbon barrels, a principal element responsible for the wonderful marriage of smoke and sweetness that the whisky displays.