Whiskey

Whiskey is a spirit produced from the distillation of grain. Debate still rages about whether the Irish Celts or Scots were the first to produce the “water of life,” but the first written recording of whiskey’s creation dates to 15th century Scotland. Origin isn’t the only debate concerning whiskey. Spelling is contentious, too. When distilled in Scotland, Canada, and Japan, it is spelled whisky without the e, while whiskey distilled in Ireland and the United States is most often, but not always, spelled with the e. Technically, whiskey is a distilled spirit produced from a fermented grain mash, distilled to no more than 190 proof, and bottled at no less than 80 proof. All whiskey, with the exception of corn whiskey and “white” whiskey, must be aged for some period of time in oak containers. Whiskey is classified by country of origin (i.e. Canadian whisky) and may be further defined by the type of grain used (i.e. rye whiskey) or the way it is produced (i.e. single malt).

Top Whiskey Posts:

The Top 10 Whiskeys of 2018
The Top 10 Whiskeys of 2017
All About Dusties: 1970s vs. 2018 Bourbon Tasted Side by Side
Top 10 Bourbons Under $20
What Grains are Used to Make Whiskey (And Why?)
From Barrel To Bottle: How Wood Aging Impacts Whiskey

Classic Recipe: Mint Julep

By Christopher Null | May 3, 2008 |

Today is Derby day, and while I’m leaning towards bets on Big Brown, Pyro, and Court Vision in Kentucky’s Run for the Roses, I’m more preoccupied with preparations for Mint Juleps, which are one of the few hard liquor beverages (aside from breakfast junk like Bloody Marys and Mimosas) that are acceptable to drink before…

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Review: Bushmills Black Bush Irish Whiskey

By Christopher Null | March 15, 2008 |

As promised, St. Patty’s got started a bit early here at Drinkhacker HQ, and here’s your review of Bushmills’ Black Bush bottling of its Irish whiskey. Black Bush is, like standard Bushmills, a blend of malt whiskey and (a bit of) Irish single grain whiskey to soften it. The real difference comes in the aging,…

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Review: Bushmills Original Irish Whiskey (2008)

By Christopher Null | March 12, 2008 |

Jameson isn’t the only name in Irish. With St. Patrick’s Day just around the corner, let’s share the love with Bushmills, the other major name in Irish whiskey, which is celebrating its 400th anniversary this year. Bushmills — aka Bushmills Original — has a very typical Irish flavor: The honey of Scotch and but without…

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Tasting Report: Jameson Irish Whiskey Lineup – 12 Years Old, Gold Reserve, 18 Years Old, and Rarest 2007

By Christopher Null | March 3, 2008 |

Amidst the crushing shelf space given over to Scotch and Bourbon, you (and by you, I mean myself) can be forgiven for not knowing all that much about Irish Whiskey. But did you know that Irish Whiskey was once the most-consumed whiskey in the world. Unfortunately, those days ended with Prohibition, and Irish has never…

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Review: Pendleton Canadian Whisky 10 Years Old (2008)

By Christopher Null | February 5, 2008 |

Got a sweet tooth? Have I got a whiskey for you. Pendleton’s Canadian blended whisky (they spell it without the E) is aged for 10 years in barrels and bottled at 80 proof. Oddly, it is made from Oregon water and bottled in Oregon, to boot… yet it’s a Canadian whisky. Go figure. Sip #1…

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Review: Jack Daniel’s Gentleman Jack (2008)

By Christopher Null | January 28, 2008 |

Few liquor brands are as heralded as Jack Daniel’s, but it’s never been a favorite of mine. Too harsh for sipping and lacking character even in a Coke, Jack has just not been a big winner for me. And not for lack of trying. You can’t go to a bar or a party without being…

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Review: Dewar’s Special Reserve 12 Years Old

By Christopher Null | January 23, 2008 |

A cut above standard grade Dewar’s, this 12-year-old blended Scotch is as smooth as they come. Honey is brightest on the palate, and a smoky, tobacco-laden aftertaste lingers on the finish. Light and almost crisp (imagine biting into a fresh apple), this is a whisky that’s best straight up, without water or ice. At just…

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Original Recipe: The Thorny Toad

By Christopher Null | January 13, 2008 |

Try one of these if you’re a fan of bitter drinks like the Negroni. The Thorny Toad 2 oz. Irish whiskey 1 oz. Punt e Mes splash Absinthe 3 dashes Angostura bitters Shake with ice and strain into a cocktail glass. Adapted from the Blackthorn Cocktail, from the classic Savoy Cocktail Book.

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Review: Old Whiskey River Bourbon 6 Years Old

By Christopher Null | December 26, 2007 |

Looking for a bourbon you can knock back — the better part of bottle, really — and never notice you were drinking it? Meet your match. Old Whiskey River is perhaps the smoothest whiskey I’ve ever had. I was shocked to see it was 86 proof. It could have been iced tea for all I…

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Review: Blanton’s Single Barrel Bourbon (2007)

By Christopher Null | December 20, 2007 |

You’ll know it by the little horse and rider on the stopper and the grenade-shaped bottle. At $45 a bottle, you’ll often find this in the lockup at your local liquor store. As bourbons go, it’s unique: All bottles are single-barrel bottlings, which means that a glass will vary from state to state and store…

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