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American Whiskey



Whiskey came to the American continent with the Irish and Scottish immigrants. As they settled in their new homeland, they were forced to adapt in many ways including the use of new raw materials. Over the years a new kind of whiskey gradually evolved.

Today there are few if any similarities left between American whiskey and its cousins the Scottish and Irish whiskies. For example, no smoke is used to dry the corn, rye or wheat, which are used in American whiskey. Because of this, American whiskey often has a fuller, stronger and sweeter taste than its European counterparts.

American whiskey is commonly divided into six categories; Bourbon, Tennessee, Rye, Wheat, Corn and Blended whiskey. The categories are mainly motivated by differences in the type and amount of grains used during the mashing but there are also differences in e.g. storage time.

Bourbon Whiskey
Because of the fact that almost all Bourbon is made in Kentucky many people believe this is a requirement, but in fact Bourbon may be produced in any state. The only prerequisites are that it must be made in the US, contain at least 51 percent corn and that it must be stored for at least two years in new, charred oak barrels. Lastly, the raw spirit may not be distilled to more than 80 percent alcohol by volume.

A few common Bourbon whiskeys are:

• Jim Beam (Jim Beam Distillery)
• Van Winkle (Buffalo Trace Distillery)
• Buffalo Trace (Buffalo Trace Distillery)
• Eagle Rare (Buffalo Trace Distillery)
• Blanton’s (Buffalo Trace Distillery)
• Maker’s Mark (Maker’s Mark Distillery)
• Woodford Reserve (Woodford Reserve Distillery)
• Evan Williams (Heaven Hill Distilleries)
• Elijah Craig (Heaven Hill Distilleries)
• Wild Turkey

Tennessee whiskey is closely related to Bourbon but there are a few differences; Tennessee whiskey must be produced in the state of Tennessee and is always filtered through sugar-maple charcoal. The filtering process usually takes 10 days to complete. Tennessee whiskey was recognised as a separate style by US government officials in 1941.

There are only two active Tennessee Whiskey brands:

• Jack Daniel’s (Jack Daniel Distillery)
• George Dickel Whiskey (George Dickel Distillery)

Rye and Wheat Whiskey
Only a small amount of Rye whisky is bottled as Straight Rye Whisky –most of it is used in blending to add character to other whiskies. To be called a Rye whiskey, the spirit must be made from at least 51 percent rye, distilled at less than 80 percent and stored in new, charred oak barrels for at least two years. Rye whiskey is slightly more powerful and bitter than Bourbon. Most current Rye whiskies are made in Indiana and Kentucky. Wheat whiskey must be made from at least 51 percent of wheat and is quite uncommon.

Examples of Rye Whiskey:
• Wild Turkey Straight Rye Whiskey
• Van Winkle Family Reserve Rye 13 Year
• Sazerac Rye Whiskey 18 yr
• Rittenhouse Rye Whiskey
• Michters Rye Whiskey

This type of American whiskey was developed due to the abundant supply of corn, and is a predecessor to Bourbon. As the name suggests corn is the main ingredient; the mash must consist of at least 80 percent corn. Another difference between Corn Whiskey and Bourbon is that Corn whiskey does not have to be aged in wood. If Corn Whiskey is to be aged, any maturation must be done in either un-charred barrels or used Bourbon barrels.

Blended American Whiskey
The blended American Whiskey should not be confused with the blended Scottish whisky. Blended American whiskey only contains 20 percent of Rye and Bourbon whiskey; the remaining 80 percent are made up of a neutral mass-produced industrial spirit. As a result, American blended whiskey is very cheap. It is also much lighter than for example Tennessee and Bourbon whiskies.

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