So, whisky is your favourite alcoholic beverage because it was the typical ‘love at first taste’ situation: one taste of the golden liquid on your tongue flowing down your throat was enough to convince you to forsake all others and pledge your undying devotion to this grain-based drink. Or, maybe you belong to the less romantic group of people whose first introduction to the heady world of alcoholic drinks was a shot of whisky, and you just decided to make it your ‘it’ alcohol because it is familiar or connects you to a community you cherish.
Whatever your whisky love story is, we’re curious: how do you choose your drink? Are you team tested-and-trusted, or, are you open to trying new brands? If you’re in the latter category, how do you decide what new brand to try out? Do you just glance through the label and follow your gut? Or are you drawn more by what your eyes can see?
While there may be no right or wrong way to make a decision, Sotheby’s has a guide that can give you an idea of what a bottle of whisky would taste like even before it hits your tongue. And even if you belong to the tried-and-trusted gang, it does not hurt to know that, should you decide to be more adventurous in the future, there is a foolproof guide to making the best decision quickly.
Now that that’s out of the way, here’s what to know
Whisky or whiskey? The spelling matters!
Not in a pedantic sort of way. However, there is a difference that is beyond the spelling. If it’s American or Irish, it’ll be ‘whiskey’. If it’s from Scotland, Canada or Japan, that will be ‘whisky.’
But the difference doesn’t end there. American and Scottish whiskeys are distilled twice while their Irish cousins go through distillation three times. That’s why they are also so smooth and buttery-soft.
Location too!
Of course, where a drink comes from determines how it tastes. The originating region influences the style, flavour and colour of every whisky. There are three classic regions in this regard: Scotland, Ireland, and America. All scotch comes from Scotland (of course) and must have been aged for at least three years. Irish whiskey is made from malted or unmalted barley and is typically triple-distilled, resulting in a characteristically smooth taste.
Whiskey from America’s South – which by the way is referred to as Bourbon – is notable for its slight sweetness and richness and is made from a mash containing at least 51% corn, aged in charred wooden barrels (cypress or oak) and bottled at no less than 80% proof.
Japan is another notable player in the world of whiskies, although it does not have a long provenance like the other regions. The Asian country produces scotch-inspired whiskies that tend to be lighter (both in flavour and colour) with a slightly fruity taste.
Casks are important …
Casks are a crucial part of whisky production, as they are used in its storage and maturation. The type of wood used, and how said wood is treated imparts a distinct flavour on this deliciously golden liquid.
Casks are traditionally made from oak sourced from Europe and America, and in the United States, they are charred to remove traces of previous use and imbue the fluid with a rich flavour. Once the whisky is distilled (in a large device called a potstill), it’s poured into these wooden vessels for maturation. The length of time spent in the cask is noted on bottles as the whisky’s age.
Also, whisky distillers may state whether the casks are ‘first-fill’ or ‘refill’. A ‘first-fill’ cask is one that has never been used and will therefore transfer the most flavour from wood to spirit. A refill is just what it sounds like – a previously used cask. Refills are often used to balance and adjust mellowness in whiskeys initially seasoned in first-fills.
Sherry-seasoned casks are also commonplace, the wood imbuing a mild flavouring of the sweet wine to the whisky.
… As are the ABV and age of the particular bottle you’re looking to purchase
ABV, alcohol by volume, tells you what percentage of alcohol each whisky contains, while age indicates the amount of time the whisky spent maturing in the cask.
The average ABV for whiskies is 40-50 per cent. Scotch, by law, must have a minimum ABV of 40 per cent, while special ‘expressions’ ( whisky-speak for limited variations, or special editions) often boast of higher percentages. Special expressions are typically stronger, more complex in taste and, in some cases, bottled directly from the cask with no added water.
Some whiskies spend their entire lives in a single cask, with distillers regularly tasting to achieve the right flavours. However, the usual method is to move them from cask to cask during the maturation cycle to balance or shift their flavours. Age corresponds to a whiskey’s richness: the longer the maturing process, the longer the flavours have to develop. This doesn’t mean that younger vintages aren’t flavourful, but typically, they will likely be less complex.
And finally, mash, peat and smoke
You’re more likely to hear the word ‘mash’ from distillers than you are to see it on a bottle of whisky. Mash is the mixture of grains used to create the whiskey, with malted barley being the most typical grain used. There’s also corn and rye, and, depending on the region and variation, wheat.
Peat is primarily used in Scotch whiskey from the Northern Isles. It typically refers to a distinct, earthy, smoky flavour that is achieved when peat is used to dry malted barley as part of the whisky’s production. The length and intensity of exposure to the peat smoke will determine just how smoky the final product will be.
And there you have it. So, the next time you want to try a new bottle of whisky, maybe instead of trusting your gut, thoroughly read the label to make the right decision for you.
Source: Sotheby’s