What types of whiskey are on the market and which one is best for your customers?
When you're tasked with offering your hospitality clients a good whisky, it's important to know what types exist and which ones are most suitable before placing an order with your beverage distributor.
The world of whiskies is vast and varied, so it's essential to understand how to select them based on their origin and content.
To begin with, we'll differentiate by the origin of the distilled spirit as the main category, and subsequently, the subcategories based on the type of raw material used and how they are blended.
Once we know this, let's delve into the matter so that you can be prepared before requesting this delight from your alcohol supplier.
Scotch Whisky: Whisky from Scotland
Scotch whisky is considered the most important and prized whisky in the world. Scotland is globally recognized as the birthplace of this spirit, and according to experts in this beverage, it is where the best whiskies are crafted.
The reasons for this claim are rooted in Scotland's centuries-old expertise. For them, cereal distillation is a true tradition passed down through generations.
Furthermore, there's a territorial component that influences both the production phase (think of peat, abundant in this region of the world) and the aging process.
What defines true Scotch whisky?
Scotch whisky is defined as whisky produced exclusively in Scotland. This designation has been legally protected since 1988, stipulating that whisky must be produced in a Scottish distillery using water and malted barley (with possible addition of other grains), and must be distilled at that same distillery.
The spirit must have an alcohol content less than 94.8% to preserve the flavors and aromas derived from the raw materials used. After distillation, the whisky must mature in oak barrels with a maximum capacity of 700 liters in warehouses located in Scotland for a minimum of 3 years. During aging, only water and potentially caramel for color may be added.
The Scotch Whisky Act of 1988 prohibits the production of any whisky in Scotland that does not comply with these strict regulations. Scotch whisky distilleries are often situated in remote and natural locations such as isolated countryside, lake shores, and watercourses, contributing to the whisky's unique characteristics which vary by production region.
Currently, the main Scotch whisky-producing regions are Highlands, Islands, Speyside, Islay, Campbeltown, and Lowlands. While Scotland hosts 92 active whisky distilleries, fewer produce single malts, as many prefer to focus on blended whisky, a result of blending various single malts often from different production areas.
Within Scottish whiskies, there are several subcategories determined by the raw materials used to produce the whisky. Let's examine each one by observing their differences.
Single Malt Scotch Whisky
Single malt Scotch whiskies are produced by a single distillery and solely from malted barley. Sometimes different malts (all produced by the same distillery) can be used to prepare some types of this drink, and that's why it's important to keep in mind that the aging period on the label refers to the youngest malt in the mix made from malts.
Grain Whisky
This is a whisky that is not as widely consumed as the previous one. It is obtained by distilling in a single distillery of malted barley to which other cereals are added. These types are usually used for blending with other beverages since they are whiskies that are not highly appreciated by experts, except for sporadic labels with especially long aging periods.
Blended Malt Whisky
These types of whiskies are obtained by blending different single malts from different distilleries. They are smooth, balanced, and their most famous and virtuous representatives are, for example, Johnnie Walker, Chivas Regal, or Big Peat.
Blended Scotch Whisky
The category par excellence that undoubtedly covers the majority of turnover in terms of whisky. Obtained from a blend of grain whisky to which different single malts produced by various distilleries are added, resulting in a balance between taste and aroma. The most economical and at the same time the most widely distributed.
Irish Whiskey: Whiskey from Ireland
As was the case with Scotland, it is a place where this tradition and abundance of raw materials offer a wide distribution of this alcoholic beverage throughout the world. Irish whiskey is a type of whiskey produced in Ireland, known for its long fermentation process and triple distillation. This method gives the whiskey a smooth and sweet character with a marked malty flavor and a subtle hint of vanilla. Irish whiskey is obtained from the distillation of barley (malted and unmalted), occasionally with the addition of other cereals, and aged in oak barrels for at least three years.
Among the most well-known brands of Irish whiskey are Jameson, Bushmills, and Tullamore D.E.W. In Ireland, blended whiskies are also produced, which are blended from different sources, but the true Irish whiskey is the single malt (Pot still Irish whiskey), which is made exclusively from malted barley. A distinctive feature of Irish whiskies is the presence of an additional "E" in the name, which distinguishes them from Scottish whiskies and other whiskies on the market.
Irish whiskies are known for their smoother and fruitier flavor compared to Scottish whiskies, which typically have stronger aromas and peatiness.
Just as with Irish whiskies, they are also divided into subcategories very similar to those of their Scottish cousins, organized according to the raw materials used and whether they are distilled from a single distillery or are a blend. One of the biggest differences is that the Irish prefer to do a triple distillation, compared to the double that the Scots apply. But as far as subcategories are concerned, knowing those that appear in Scotch Whisky, you know those in Irish Whisky.
American Whiskey: Originating from the USA
To sum up much in what distinguishes it from the previous ones, I'll tell you that the main distinctions are related to the raw materials used to obtain this beverage and secondarily with the areas where they are produced. American whiskey is a cereal distillate produced mainly using corn and rye. Whiskey production in America began in the 18th century thanks to Irish and Scottish settlers. Not having the usual raw materials like barley and wheat, they began to distill the most common cereals in the New World, obtaining a decidedly smoother result compared to the malt whiskies of the Old Continent.
Different types of American whiskey
American whiskeys are divided into three main types: Bourbon, Tennessee Whiskey, and Rye. All are obtained from the distillation of corn and rye, but with different percentages. For the first two, corn constitutes at least 51% of the blend, while in Rye, the main ingredient is rye, with a minimum concentration of 51%.
Bourbon takes its name from a county in Kentucky where it was invented, probably in 1789, by Reverend Elijah Craig. This whiskey is distilled from a blend of corn, which can reach up to 80%, to which rye and small amounts of malt are added. This is the most famous and valued American distilled spirit for its quality, and its unique feature is its requirement to be made up of 51% corn and the need to have aged at least 4 years in charred American oak barrels.
Tennessee Whiskey
Tennessee whiskey is obtained, like Bourbon, from the distillation of a blend of cereals containing varying percentages of corn, rye, and malted barley. However, unlike Bourbon, before being aged, it is filtered with maple charcoal, which gives it a characteristic smoky touch. One of the most well-known is the famous Jack Daniels.
Straight Bourbon
It is a bourbon but instead of having spent 4 years of aging like the previous one, the minimum required is 2 years for the Straight. These types of whiskeys are used, above all, for cocktails and one of the most well-known examples is Bulleit Straight Bourbon.
Rye Whiskey
This type of rye whiskey is made with a minimum of 51% rye. The rest of the blend usually includes corn and malted barley. Rye whiskey tends to have a spicier and drier taste compared to bourbon. It is more commonly used in classic cocktails such as the Manhattan and the Sazerac. Among the best-known rye whiskey brands are Bulleit Rye, Sazerac Rye, and Knob Creek Rye.
Moonshine whiskey
This is an unaged corn distillate. As a curiosity, it should be mentioned that this is a beverage that was produced clandestinely during the Prohibition period of the United States.
It is rare, but there are still some distilleries that produce these classic moon liquors, flavored with various natural essences that make this whiskey more "drinkable".
Other American whiskeys
In addition to these main categories, other types of whiskeys are produced in the United States, such as Corn Whiskey, made with a minimum of 80% corn, and Wheat Whiskey, which contains a high proportion of wheat. Both tend to have smoother and sweeter flavors compared to rye and bourbon.
Japanese Whisky
In recent years, Japanese whisky has become one of the most appreciated by connoisseurs worldwide. Despite its origins tracing back to European countries like Scotland and Ireland, Japanese whisky has unique characteristics derived from its production and aging methods, making it refined and highly valuable, often costing significantly more than traditional Scottish or Irish whiskies.
Initially inspired by the great Scotch whisky, Japanese whiskies have now developed their own distinct character and strive for excellent quality. They are broadly categorized into single malt and blended whiskies, each distillery adding its own unique touch. Prominent distilleries include The Rising Sun, Nikka, Suntory, and Yamazaki.
History of Japanese Whisky
Records of whisky production in Japan date back to the late 19th century, initially on a small, amateur scale. However, the real revolution occurred after 1920 when Masataka Taketsuru returned to Japan after studying chemistry in Scotland at the University of Glasgow. Hailing from a sake brewing family, he noticed similarities between Japan and Scotland and set out to uncover the secrets of Scotch production to create Japan's first whisky.
After gaining experience at renowned Scottish distilleries, Taketsuru returned to Japan and was hired by Kotobukiya, a company led by Shinjiro Torii, a pharmacist known for importing Western liquors. With Torii's connections and Taketsuru's expertise, Yamazaki Distillery was founded near Kyoto in 1923.
However, disagreements arose between Taketsuru and Torii over production methods. Taketsuru believed in replicating Scotland's specific climatic conditions, leading him to resign and establish his own company in northern Hokkaido, reminiscent of the Scottish islands where he had worked. This company, now known as Nikka, continues to thrive, while Torii's venture was renamed Suntory.
Today, Japan boasts around ten distilleries, including the unique Chugoku Jozo, founded in 1918 near Hiroshima and known for producing Togouchi whisky. Originally dedicated to sake and other liquors, Chugoku Jozo began whisky production in 1990. Notably, while Togouchi whisky blends and ages in Japan, its malt is imported from Scotland and grain from Canada, aging in a warehouse located within an abandoned railway tunnel.
Japanese Whisky: Characteristics and Organoleptic Features
Most Japanese whiskies do not use native malt; instead, malt is primarily imported from Scotland. Production methods mirror those used for Scotch whisky. What sets Japanese whiskies apart is the meticulous attention to detail in blending and aging. Pure water sources and high-altitude distilleries contribute to a lower boiling temperature during distillation, preserving delicate aromas and flavors on the palate.
Japan's extensive experience in sake production has made Japanese masters adept at yeast cultivation, which they apply to malt fermentation, experimenting with different combinations to enhance specific aromas and flavors.
Regulations of Japanese Whisky: Rules to Follow
Responding to criticisms over misuse of the term "Japanese whisky," recent regulations stipulate that only distilleries meeting specific criteria can label their products as such:
- Water must originate from a source within Japan.
- Ingredients are restricted to malted cereals (barley, wheat, rye); no other grains are permitted.
- Saccharification, fermentation, and distillation must occur within a Japanese distillery.
- The distilled spirit must age for a minimum of 3 years exclusively in Japan.
- The alcohol content must be at least 40% by volume.
- Whisky must be bottled exclusively within the Japanese archipelago.
Although Japanese whisky follows Scotch tradition, the final product tends to be less smoky. Many distilleries finish aging their whisky in Japanese oak barrels, known as Mizunara, which must age for at least 200 years before being cut, making a single barrel potentially worth up to $6,000. Aging in Mizunara barrels imparts a moderate, refined flavor with hints of vanilla, honey, coconut, and incense, catering to the delicate Japanese palate.
Unlike Scottish distilleries, which often produce single malts and collaborate on blends, Japanese distilleries are fewer and fiercely competitive, focusing less on single malts though high-quality ones like Togouchi exist.
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