Whisky Types - The Basic Types of Whisky Home » Whisky Facts » Whisky Types Whisky Types - Whisky Variations Throughout the last 500 years, whisky received much attention from the innovative brewers from all around the world. From its homeland in Scotland, to the all four corners of the map, many distinctive types and variations of whisky were made. Advancements in the technology gave the manufacturers the ability to control all the aspects of the whisky production - from growing of malt and other grains, to the harvest, preparation, distillation, blending, aging, packaging and transportation. Here are the some of the basic types of whisky, separated in several groups. Basic Types Malt whisky is made from fermented mash produced almost exclusively from malted barley grain. If a whisky is made only from one type of the grain at a single distillery (not mixed with other products created from the same type of grain), then end product carries the name "single malt whisky". Many countries have strict laws that enforce recipes for creation of malt whisky, most notably Scotland requires every malt whisky to age a minimum of three years. Grain whisky is a whisky that is made by using at least one type of grain other than malted barley.

Most common ingredients that are in use today are corn, wheat or rye, and end products created with them often carry the name of their major component (for example "rye malt whisky"). Also, some variations of whisky use both barley and other grains (often called "Blended Scotch Whisky"), and can reach popularity and quality as some of the best single malt whiskies. Combined Types Single malt whisky represents a whisky that is made from one batch of grain mush and produced in a single distillery. Often it is mixed with other whisky casks to achieve suitable flavor. Single Cask (or single barrel) whisky is made only from the single processed grain mush. No other previously produced whiskies are mixed with it, and in the event of packaging liquid to the bottles, each of those bottles carries specific information about the cask from which it came. Blended malt is made from a single malt gran that was made in several different distilleries. Blended whiskies are made by mixing several types of malt, grain and other additives that impact the flavor of the drink. The vast majority of most popular modern whiskies are made in this way, and the names Scotch, Irish, or Canadian Whisky almost always describe blended mixture.

Cask strength is a very potent type of whisky, created to be exceptionally strong. Individual users who buy this product are encouraged to personally dilute the whisky to the point of their satisfaction. Regional types American comes in several varieties. Most notable are Rye whiskey (made from the mash that consists of at least 51% rye), Corn whiskey (at least 80% corn mash), Malt whiskey (at least 51% malted barley) and Bourbon whiskey (at least 51% corn maize). All of the types mentioned must be distilled to have maximum of 80% alcohol by volume, without of use of any coloring and flavoring additives. Required aging time for American whiskey is 2 years. Scottish whisky is traditionally regarded as best whisky in the world. Majority of them are distilled two times, although some brands go up to twenty. According to the laws, name "Scotch" can be given only to the whisky made in Scotland, and it must age in casks to minimum of three years (although many age it for several decades). Majority of the brewers treat their malt with the peat smoke to give the final product smoky flavor.

Five most notable Scottish whisky regions are Highland, Lowland, Islay, Speyside and Campbeltown. Irish whisky is also very highly regarded around the world. Their single malt, single grain, blended whiskey and pure pot still whiskey are also aged 3 years before they are allowed to be sold. English whisky production had its highs and lows over the centuries. After over 100 years of stagnation and the decay of the production at Bristol and Liverpool cities, newly formed whisky brewery started producing whisky in 2006. Australia is one of the big international producers of whisky, especially ones created at the island State of Tasmania. Indian whisky is almost exclusively produced from fermented molasses, which is outside of India often called Rum. Indian production of whisky begun in 1820, and since then they shifted their preference from malted grains to the molasses. German whisky industry became active after 1980s, and during their young lifetime they often copied recipes found in Ireland, Scotland and United States.

Copyright© Whisky Facts Bourbon Whiskey - Distillers Wiki Bourbon Whiskey Bourbon is defined by the USA's code of federal regulations title 27, volume 1 to be: `Bourbon whisky', `rye whisky', `wheat whisky', `malt whisky', or `rye malt whisky' is whisky produced at not exceeding 160 deg. proof from a fermented mash of not less than 51 percent corn , rye , wheat , malted barley , or malted rye grain, respectively, and stored at not more than 125 deg. proof in charred new oak containers ; and also includes mixtures of such whiskies of the same type. Distilled spirits in which at least 51% of the sugar in the wash comes from corn and the distillate is aged in charred oak barrels .

Bourbon is an American form of whisky, made from at least 51% but not more than 80% corn (maize in the Old World) (typically about 70%, with the remainder being wheat or rye, along with other grains), distilled to no more than 160 proof , and aged in new charred white oak barrels for at least two years (usually much longer). Most of the time it is then adjusted to 80-100 proof and bottled, although some are bottled at "cask strength." The name derives from Bourbon County, Kentucky, which was itself named after the French royal family at the time of the American Revolutionary War. A concurrent resolution of the U.S. Congress in 1964 restricted bourbon to U.S. production. Some stories about its origins there are not true, such as its purported invention by Baptist minister and distiller Elijah Craig. A refinement introduced by Scottish chemist Dr. James C. Crow was the sour mash process, by which each new fermentation is conditioned with some amount of spent beer (previously fermented mash that has been separated from its alcohol), in much the same way that sourdough bread is made from starter.

The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey. As of 2004, all straight bourbons use a sour mash process. Crow developed this refinement while working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. Curiously, when thinking about bourbon, many people first think of the brand Jack Daniel's, which is of the similar Tennessee style, and not technically a bourbon because it goes through the Lincoln County Process. Almost all bourbons are distilled in Kentucky, and it is often said that only Kentucky whiskey can properly be called bourbon; this is, however, not true, as those few exceptions to the rule demonstrate. An act of US Congress in 1964 declared bourbon to be "America's Native Spirit," i.e. America's official drink. Some modern bourbon distilleries and brands Ancient Age - Kentucky Jim Beam (and Beam's Choice) Old Crow Pernod Ricard (Austin Nichols division) - Kentucky Wild Turkey Chart: The Family Tree of Bourbon Whiskey | GQ Email Kentuckians like to tell you that 95 percent of the world's bourbon comes from their state.

What they won't tell you is that pretty much every last drop of that bourbon comes from a handful of conglomerate distilleries. In this chart—excerpted from The Kings County Distillery Guide to Urban Moonshining, on shelves now—the guys behind Brooklyn's oldest craft distillery parse out, once and for all, the complicated kissing cousins of the bluegrass state's bourbon industry. This chart shows the major distilleries operating in Kentucky, Tennessee, and Indiana, grouped horizontally by corporate owner, then subdivided by distillery. Each tree shows the type of whiskey made, and the various expressions of each style of whiskey or mash bill, in the case of bourbons. For instance, Basil Hayden’s is a longer-aged version of Old Grand-Dad, and both are made at the Jim Beam Distillery. Some of this is imprecise. Buffalo Trace has two bourbon mash bills, but it isn’t known which of its many brands are made from each, so this is a rough guess based on online commentary. Willett, formerly only a bottler as Kentucky Bourbon Distillers, has been distilling its own product for about a year; I include the brands that it bottles from other sources for reference.

The ages are taken from published age statements if they exist; if they don’t, brands have been plotted in the general area where I would guess they belong. ...And 5 things you can learn from it: Buffalo Trace Mash Bills Let’s start with the basics: A mash bill is the recipe of grains used to make whiskey. All bourbon is at least 51 percent corn; the rest can vary. Most of the large Kentucky distilleries make three types of bourbon mash—one flavored with rye, one flavored with a little more rye, and a third flavored with wheat—and develop different products by aging those three mash bills to meet various grades and price points. At Buffalo Trace, these three bourbon mash bills and a rye whiskey recipe become at least 15 labels and many reserve and limited-release variants within those labels. To read those labels, one would hardly imagine that the Blanton's Distilling Company, W. L. Weller and Sons, and the Old Rip Van Winkle Distillery are all fanciful names for the same distillery, Buffalo Trace, that distills 60,000 gallons of mash into bulk spirit in a continuous still.

While the four mash bills contribute to the flavor, the more significant differentiation among brands is done in the warehouse, where the type of construction, placement within the warehouse, and duration of aging have a stronger impact on the finished spirit. Jack Daniel’s and the Lincoln County Process Jack Daniel’s was started by its namesake distiller in the 1870s and is now the largest-selling American whiskey in the world. Jack Daniel's is a Tennessee whiskey, which is differentiated from bourbon only in that it is made in Tennessee and filtered through maple charcoal before aging, a method known as the Lincoln County Process. This gives it a stronger wood character than bourbon aged for the same amount of time. Jack Daniel’s meets the criteria to be called bourbon, but contrarian Tennesseans long ago settled on the distinction of Tennessee Whiskey, which is still not a Federally recognized category. State law now mandates new Tennessee distillers must use the Lincoln County Process, though Pritchards, which was making Tennessee Whiskey without it before the law, gets grandfathered in.

From the point of a view of a craft distiller, the charcoal filtering is a bit of a cheat, since it makes the whiskey taste somewhat more mature than it is; but they've been doing it for 140 years, so it's hard to argue that they are doing it wrong. There are only two widely distributed "commercial" Tennessee Whiskeys. George Dickel is the other. Can’t find Pappy? Go for Weller Pappy Van Winkle is frequently described by both educated and uneducated drinkers as the best bourbon on the market. It is certainly aged for longer than most premium bourbons, and has earned a near hysterical following of people scrambling to get one of the very few bottles that are released each year. Of the long-aged bourbons, it seems to be aged very gently year-to-year, and this recommends it enormously. But if you, like most people, can’t find Pappy,try W. L. Weller. There’s a 12 year old variety that retails for $23 around the corner.

Pappy 15-year sells for $699-$1000 even though it’s the exact same liquid as the Pappy (same mash bill, same spirit, same barrels); the only difference is it’s aged 3 years less. Willett’s Year-Old Rickhouse Willett Distillery, in Bardstown, is also known as Kentucky Bourbon Distillers. It is technically on the craft distillery trail in Kentucky, though it must certainly be the craft distillery with the largest productive capacity in the country. The Willett family made bourbon since the1850s and officially as a company since 1935, until the 1970s oil crisis,when the distillery converted to fuel-ethanol production. When crude- oil prices stabilized, the family got out of distilling, and the plant served only as a bottling facility for whiskeys sourced from other distilleries. Last year, the younger generation of the family built a new distillery with a twenty-eight-inch rectification column and a new pot still doubler from Vendome. Willet filled one of their old rickhouses with its first year of production, and gradually will grow stock of its own distilled product.

The white dog off the new setup is excellent, bright and buttery. All of what is bottled at Willett is distilled elsewhere for now, but unlike a lot of distilleries who source their product, the folks at Willett seem especially good at this task--it’s very hard to go wrong with any of their labels (though it’s also hard to know what differentiates them sometimes, if anything). Labels bottled by Kentucky Bourbon Distillers include: Johnny Drum, Old Bardstown, Noah's Mill, Rowan's Creek, Pure Kentucky. A few other brands are bottled for other companies, including Black Maple Hill, Michter's, and Old Pogue. The distillery's own Willett line is for now contracted from elsewhere, though that will likely change when their aging stock comes due. WTF is LDI Rye The distillery in Lawrenceburg, Indiana is known colloquially as LDI, but is now part of MGP, a food conglomerate that specializes in bioplastics, industrial proteins, and starches for use in salad dressings,energy bars, imitation cheese, and fruit fillings.

One of the products made in the Indiana facility is a rye whiskey with a mash bill of 95 percent rye, 5 percent malt barley. Most rye whiskeys are no more than 70 percent rye. According to author Chuck Cowdery, this particular whiskey was developed by Seagram's as a flavoring agent for blended whiskeys like Seagram's 7. When Seagram's disintegrated due to mismanagement in the 1990s, the whiskey, then in the process of aging, was sold to other distilleries in the fire sale of assets, as one salvage company after the next tried to determine what to do with the distillery and its excess inventory. This is how one generic whiskey became known by more than a dozen names, including Templeton Rye, Redemption Rye, Bulleit Rye, Willet, Smooth Ambler, and George Dickel Rye, among others. The companies that own each of these brands have purchased LDI rye whiskey and now bottle it under their own labels, adjusting the proof and length of aging in order to create their own differentiations.

If it is surprising that about half of the rye brands on liquor shelves today are made in a single, industrial facility, it is even more startling that many of these brands are so-called craft distilleries. Of the remaining non-LDI ryes, only a handful are produced in the distilleries suggested by their label. While Jim Beam rye is indeed made at Jim Beam, Jefferson's Rye is made in Canada. Rye is hard grain for craft distillers to use: it’s sticky and extremely hard to clean, and at worst can burn to the still and cause smoke to enter the column with the vapor. Some craft distillers have figured it out: Old Potrero, a side project of the Anchor Distilling Company that is one of the only American rye whiskeys aged in uncharred oak, is excellent. The Kings County Distillery Guide to Urban Moonshining (Abrams; $25) is available on Amazon . Bourbon - definition of Bourbon by The Free Dictionary Bourbon - definition of Bourbon by The Free Dictionary Also found in: Thesaurus , Encyclopedia , Wikipedia .

Bour·bon 1 (bo͝or′bən, bo͞or-bôN′) French royal family descended from Louis I, Duke of Bourbon (1270?-1342), whose members have ruled in France (1589-1793 and 1814-1830), Spain (1700-1868, 1874-1931, and since 1975), and Naples and Sicily (1734-1860). Bour·bon 2 n. A political reactionary, especially a conservative Democrat in the late 19th and early 20th centuries. [Partly in reference to the reactionary rule of the Bourbon family in France between 1815 and 1830 after its restoration to the monarchy, and partly in reference to the southern US origins of bourbon whiskey .] bour·bon (bûr′bən) n. A whiskey distilled from a fermented mash containing not less than 51 percent corn in addition to malt and rye.

[After the region of Bourbon County, Kentucky, which formerly included much of the northeastern part of the state.] bourbon (ˈbɜːbən) n (Brewing) a whiskey distilled, chiefly in the US, from maize, esp one containing at least 51 per cent maize (the rest being malt and rye) and aged in charred white-oak barrels [C19: named after Bourbon county, Kentucky, where it was first made] Bourbon n (Biography) a. a member of the European royal line that ruled in France from 1589 to 1793 (when Louis XVI was executed by the revolutionaries) and was restored in 1815, continuing to rule in its Orleans branch from 1830 until 1848. Bourbon dynasties also ruled in Spain (1700–1808; 1813–1931) and Naples and Sicily (1734–1806; 1815–1860) b. (as modifier): the Bourbon kings.

Bour•bon (ˈbʊər bən, bʊərˈbɔ̃ for 1-3; ˈbɜr bən for 4 or, occasionally, for 3 ) n. 1. a member of a French royal family that ruled in France 1589–1792, 1814–1848. Branches of the family have ruled in Spain, Sicily, and Naples. 2. Charles, ( “Constable de Bourbon” ), 1490–1527, French general. 3. a person who is extremely conservative or reactionary. 4. (l.c.) Also called bour′bon whis′key. a straight whiskey distilled from a mash having 51 percent or more corn: orig. the corn whiskey produced in Bourbon County, Kentucky.

bourbon - Named for Bourbon County, Kentucky, an American whiskey made from at least 51 percent corn, plus other grains (all bourbons are whiskey, but not all whiskeys are bourbon); whiskey is an alcoholic liquor distilled from grain, such as corn, rye, or barley, and contains approximately 40 to 50 percent ethyl alcohol by volume. See also related terms for whiskey . ThesaurusAntonymsRelated WordsSynonymsLegend: Bourbon - a reactionary politician in the United States (usually from the South) extreme right-winger , reactionary , ultraconservative - an extreme conservative; an opponent of progress or liberalism 2. bourbon - whiskey distilled from a mash of corn and malt and rye and aged in charred oak barrels whiskey , whisky - a liquor made from fermented mash of grain julep , mint julep - bourbon and sugar and mint over crushed ice 3.

Bourbon - a member of the European royal family that ruled France Bourbon dynasty , Bourbon - a European royal line that ruled in France (from 1589-1793) and Spain and Naples and Sicily ruler , swayer - a person who rules or commands; "swayer of the universe" 4.

Bourbon - a European royal line that ruled in France (from 1589-1793) and Spain and Naples and Sicily dynasty - a sequence of powerful leaders in the same family Bourbon - a member of the European royal family that ruled France Henry IV , Henry of Navarre , Henry the Great - king of France from 1589 to 1610; although he was leader of the Huguenot armies, when he succeeded the Catholic Henry III and founded the Bourbon dynasty in 1589 he established religious freedom in France; Translations [ˈbɜːrbən] n (US) (also bourbon whiskey) → bourbon m Bourbon n (Hist) → Bourbone m, → Bourbonin f bourbon n (also bourbon whiskey) → Bourbon m Bourbon bourbon [ˈbʊəbən] n (Am) (also bourbon whiskey) → bourbon m inv Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: Faham References in classic literature ?

Do nothing of the kind," said Don Quixote; "remember the true story of the licentiate Torralva that the devils carried flying through the air riding on a stick with his eyes shut; who in twelve hours reached Rome and dismounted at Torre di Nona, which is a street of the city, and saw the whole sack and storming and the death of Bourbon, and was back in Madrid the next morning, where he gave an account of all he had seen; and he said moreover that as he was going through the air, the devil bade him open his eyes, and he did so, and saw himself so near the body of the moon, so it seemed to him, that he could have laid hold of it with his hand, and that he did not dare to look at the earth lest he should be seized with giddiness. Indian whisky from India But it also means that the composition and quality of IMFL's can be inconsistent.

Some of these IMFL brands are Aristocrat, Antiquity, Bagpiper, Blender's Pride, Director Special, Imperial Blue, McDowell's, Mougal Monarch, Officer's Choice, Old Tavern, Peter Scot, Prestige Club, Royal Challenge, Royal Circle, Royal Special, Royal Stag and Signature Whisky. Wow, looking at some of these brand names, the Indians must really be an 'upwardly mobile' people... ;-) Amrut NAS Portonova (62.1%, OB, Multiple cask maturation, India, Bottled +/- 2011) Nose: Very sherried - rich and fruity with a tangerine prickle. Not terribly complex perhaps, but the profile is right up my alley. Clove? With a dash of water some gentler, lighter fruits emerge. Apricot? Strawberry? What an enjoyable whisky this is! Taste: An overload of wood, mellowed out by very sweet overtones and bitter undertones. Dark chocolate. Mon Cherie? Plenty of tannins with more coffee notes emerging over time. Grape skins. Something slightly sulphury? A tad sharp, perhaps.

Score: 86 points - hugely enjoyable with loads of wood and sherry. Matches some batches of the Aberlour A'bunadh. I was leaning towards 85 points for a long time because it's not exactly smooth on the palate - some extra time might help? Amrut NAS ????/2010 (62.7%, Blackadder, BA12/2010, Bottled Oct. 2010, 195 Bts.) Nose: Starts off sharp and grassy. Chalky perhaps? Vanilla and maybe a whiff of banana. Not a lot of development. Taste: Smooth and quite sweet - with a quick afterburn at cask strength. Becomes grittier after a while. Young, harsh wood. Score: 71 points - In this case the cask didn't do a very good job. Perhaps they should have re-casked or finished it? Amrut 2004/2009 (52%, OB for Huis Crombï¿½ Kortrijk, Bourbon C#2930, 221 Bts., India) Nose: Round and dark with hints of roasted coffee beans.

Not a great deal of depth initially, but an amazing profile. Rubber? Taste: Sweet and salty start; and amazing burn. Fudge. Glue? Smoky finish with an unexpected whiff of salt liquorice. Score: 88 points - nice development too - if all was better integrated it might have approached the 90's. Sikkim Old Gold Single Malt (40%, OB, India, Bottled +/- 2002) Nose: Grainy start, growing fruitier and maltier quickly. Sweet and creamy. A little more alcoholic with time. Fruits remain dominant. Quite pleasant, although there's something 'chemical' about it. De bouquet drifts around the different corners of the fruity spectrum. Bubblegum? Taste: Ouch! Bitter and a little bit herbal in the start. Sweeter in the centre. Gritty. Dry and chalky. Something reminds me of French 'genepy' liqueur. Could this be a gin? Woody and a tad winey in the flat finish. With time the 'wine' impression grows stronger. After 10 minutes the palate grew drier and saltier - maybe even smoke? Soap. Bubblegum.

Score: 54 points - The nose is pretty excellent, but with this taste I can't go much higher. Like an old grain whisky or gin. Unusually grainy and fruity for a malt whisky. Tasting notes for a few Indian whiskies Although these brands are produced under Indian laws (which vary from state to state), the producers are expected to deliver a product that meets 'international' standards. So, it's not unreasonable for international travellers to expect their glass of Black & White or VAT 69 to taste a lot like one they would order at home. However, an above average percentage of international travellers are of the adventurous type. They might be easily persuaded to try a whisky with a name that sounds as awesome as 'Mougal Monarch' or 'Prestige Club'. Thanks to the flexible Indian laws and definitions, they will never know how their whisky was made exactly... When asked about the amazing flexibility of the definition of IMFL, Indian malt maniac Krishna Nukala replied: "India is hugely agrarian and one of the main crops is Sugar cane. It is a natural outcome that the main by-product of sugar industry which is molasses forms the basis of spirits in India.

But many a time the prices of molasses shoot up and the distilleries resort to grain based alcohol for the same brand. Another drawback of Indian whisky is that whisky is hardly aged and there are no statutory laws in India defining how whisky is to be produced to protect consumer's interest. As result of changes in source materials, inferior cask & ageing policies, there is huge inconsistency in taste of same brands." Wow, Krishna - now I understand even better why you became so passionate about Scotch single malts... ;-) That being said, things seem to be slowly changing in India. Due to an increase in disposable income for a new generation of young professionals, the demand for higher quality whisky and spirits is increasing in India. Importing 'foreign' whisky into India is incredibly complex and expensive, so international liquor companies like Diageo and Pernod Ricard have set up shop in India. They now have their own local offices - and they either own or have contracts with local liquor companies and production facilities to produce their brand products. These are IBBII's - International Brands Bottled In India - who are perceived as a 'better' class of whiskies.

They are (often international) brands like 100 Pipers, Black & White, Black Dog, Teachers and VAT 69. Another phenomenon in the world of Indian whisky that I should mention is the entrepreneur/politician Vijay Mallya - owner of companies like United Breweries, Kingfisher Beer and Kingfisher Airlines, not to mention a Formula 1 racing team. Around 2012, United Breweries had a market share of around 50% in India with brands like Black Dog whisky, a bunch of IMFL's (including Antiquity, Bagpiper, McDowell's, Royal Challenge and Signature) and Kingfisher beer. Apart from IMFL like McDowell's No.1, United Breweries also produces brandy (McDowell's VSOP) and rum (McDowell's Celebration). That old McDowell was an enterprising type... This 'Deviant Drams' section is a mere diversion from the main focus of the Malt Madness website: single malt (Scotch) whisky. My knowledge of and experience with world whiskies and other alcoholic beverages is relatively limited, but I have plenty to say about single malt Scotch whisky.

For example, there's a Beginner's Guide to Single Malts with 10 pages filled with lots of useful information for (relative) beginners and the 'Distillery Data' section has profiles for over a hundred malt whisky distilleries. Clicking on one of the links below will take you directly to the distillery profile of that particular whisky distillery in Scotland. Kentucky Bourbon Kentucky Bourbon I. Identification 1. The Issue Whiskey, which translates ï¿½water of life,ï¿½ was brought to the New world by Irish settlers in the 18th century. It was in the western parts of Virginia, which would later become Kentucky, that the derivative known as bourbon was first created in late 1700's. Today, Kentucky Bourbon has evolved into one of the most known and respected distilled spirits traded worldwide. From the procedures of fermentation to the aging process, such stringent rules govern production that the United States has pursued a policy of protecting the cultural and environmental distinctiveness of this product. One may ask why Kentucky, and not Texas, and to that any bourbon distiller would say, it's as much about the land and crops as it is about culture and style. 2. Description I. What is Bourbon?

While there are many types of whiskey, from Scotland and Ireland, to Canada and the US, bourbon is a special form created, distilled, and aged in the eastern United States, mainly in the state of Kentucky. It is classified as a distilled spirit made from a fermented mash, mainly consisting of corn, and aged in white oak barrels for at least two years. The unique nature of bourbon can be derived from the iron-free water used in the distillation process. Local distillers have used their resources to perfect a world class product with a distinct amber color, and natural flavor. Strict standards and regulations govern production and ensure excellence, but the bourbon story continues to be one of history and the pioneering spirit of early American colonies. For one thing, where did the name bourbon come from, for these and other bourbon facts, continue now on the journey through history, trade, and the environment. III. The History The American Colonies- In 1791, Alexander Hamilton imposed an excise tax on whiskey in western Pennsylvania. The farmers who lived on the frontier where mainly of Scottish and Irish descent and depended on whiskey as an important commodity produced from their excess corn and grain yields.

They could transport the crops to Fort Pitt on the Ohio River (now Pittsburgh), but raids by Indians and the long distances between farms made whiskey production more practical. The new US government agreed and sent tax collectors to take their fair share, but settlers saw the situation as a mockery to the very principles of liberty and justice. They tarred and feathered the four tax collectors, and the Whiskey rebellion began in 1794. As a result, George Washington led an army of 13,700 men into Bedford, PA and quashed the rebellion. As a settlement, Washington offered incentives for pioneers to move southwest to the frontier of Virginia beyond the Allegheny mountains. However, in conjunction with this migration Thomas Jefferson offered sixty acres to his countrymen to "create a permanent structure and crops of native origin." [1] . This led to the foundation of Bourbon County in 1785, named after the French royal family (whose government helped the US defeat the British not long before). Bourbon was a rich agricultural area consisting of 34 modern day counties and around the turn of the nineteenth century, was on the main frontier of American westward expansion.

Bourbon County, KY- Kentucky was admitted to the union in 1792 and as farming region, was heavily dependent on two exports, hemp and whiskey. Trade was conducted at that time by water, and the closest outlet for the Bourbon region was the Ohio River on Kentucky's northern border. The Ohio flowed to the Mississippi, and eventually to the port of New Orleans on the Gulf of Mexico. Upon the entrance of Kentucky into the union, Bourbon county was divided into smaller sub-regions, but economically speaking, products shipped from the area were still designated as coming from "Old Bourbon". Thus, whiskey shipped from the principal port of Limestone (now Maysville, KY) was designated "old bourbon whiskey" to refer to the origin of the product. After about 1840, the name was shortened to just bourbon [2] . Today, various styles, approaches, and theories govern the remaining distilleries which dot the Kentucky countryside. Various ratios of ingredients, subtleties in the distillation process, and the amount of aging yield different flavors of bourbons. In short, this process was one of experimentation, refinement and perfection in a brief, but rich history. III. How Bourbon is Made 1.

Grains- The main ingredient in bourbon is corn which varies from 51% to 79% depending on the brand. The other ingredients are rye, malted barley (10-15% each), and in some cases red winter wheat (10%). Distilleries are meticulous about selecting their crops, and once approved by quality control, the grains are stored in silos. The grains are ground in a hammer mille into a fine flour. 2. Mashing- The grain is placed in a mash cooker with iron-free water and cooked for approximately 30 minutes. The corn is cooked the longest at a temperature of 220 degrees Fahrenheit (F), the rye at 170F, and the barley 150F. The mix is then transported to a fermentation tank and it is called mash. 3. Fermentation- At this stage, the yeast is prepared by placing a nutrient solution below a pear or apple tree. Once the solution has collected the yeast, it is placed in an oven, bred, and then left in stasis at around 95-100F. Only a small amount is removed (a few grams) and added to a malt extract.

A mixture of approximately two cups of yeast is added to a large storage container called the "Dona Tub". Once the mash has been cooled to 75-85F, the yeast is added to the fermentation tank. The yeast breaks down the sugar in the mash converting it to alcohol and carbon dioxide over a period of three days. The alcohol is actually beer which is 10% alcohol/volume (20 proof). It is drained from the fermenting tube into a beer well. 4. Distillation- To separate the whiskey, the beer is moved to the bottom of a still where it is heated at 200F. The liquid boils at the bottom and moves to the top in the form of a gas. The gas is filtered to a tank called a "thumper" where it is condensed. The liquid is called "low wine" and it is 45-65% alcohol/volume (90-130 proof). The liquid is then condensed again to further refine the flavor and it is now called "White Dog" or "high wine" (50-58% alcohol/volume or 100-116 proof).

The White Dog is often sampled and then put in a barrel to mature. 5. Cooperage- Bourbon must be stored in new, white oak barrels. The wood is cut into staves which are super heated and bent into ovular form. The barrel is then "toasted" by sending it through a small fire for about 12 minutes to caramelize the sugar in the wood. Next, it is applied to a larger fire for 6 to 12 seconds to burn out the inside and produce a charcoal layer. The charring must cover the barrel evenly so the whiskey has a consistent flavor. Finally the barrel is closed by a "Bung" and transported to the distilleries. Once the barrels have been used, they are often re-sold to age Scotch. 6. Maturity- The barrels are transported to warehouses where they are placed using a series of elevators and moveable joints. Each barrel must stay for at least two years, and sometimes more depending on the position in the warehouse. A year consists of one cycle of expansion and contraction. When the temperature rises in the summer, the bourbon expands, and with lower temperatures in the winter, it contracts. This movement gives the bourbon its amber color and oak flavor.

After a designated period, someone will open the barrel and taste if the whiskey is ready. If it meets the brand's standards, the barrel is opened, bottled, and shipped. Source: For other bourbon facts, refer to the Frequently Asked Questions of straightbourbon.com 3. Related Cases The bourbon case is part of the food and beverage industry related to intellectual property. For a complete index of all of the case studies refer to the Trade and Environment Database . The most similar cases to bourbon are: Basmati - This case involved US patent rights despite the clear Indian origin of the rice. It highlights cultural piracy and the notion that a substitute can never be the same as the original product. Budweis - This case involves the dual naming rights between the US and the Czech Republic. It relates to bourbon if other countries were to use the process and obtain a domestic patent. Scotch and Feta - These cases involve labeling rights and geographic indication based on naming. Tequila - This case discusses cultural identification and distinctiveness related to trade and the environment. Grappa - This case involves a trade dispute between similar products claimed by two nations. It gets to the heart of how intellectual property is determined. Other wine, beer, and distilled spirits cases: II.

Legal Clusters 5. Discourse and Status: Agreement and In progress The Office of the United States Trade Representative has negotiated over the years to include Kentucky Bourbon and Tennessee Whiskey in international trade agreements. In the class of distilled spirits, these products are strictly defined by US law, and are therefore easily incorporated into foreign legal frameworks requiring precision and accuracy in production. While the recognition of Bourbon as a distinct product has been the most important goal of US trade officials, the main effort has been to reduce or eliminate tariffs for distilled spirits imported into foreign countries. 6. Forum and Scope: US and Bilateral, Multilateral I. Standards of Production On May 4, 1964 bourbon whiskey was recognized under US statutory law as a distinct product that could only be produced following certain standards. Title 27 (Alcohol, Tobacco Products, and Firearms) of the Code of Federal Regulations, Section 5.22 outlines the standards of identity.

The five criteria are: Made from a fermented mash with a minimum of 51% and a maximum of 79% corn Distilled at less than 80% alcohol/volume (160 proof) Stored in a new, charred, white oak barrel at a maximum of 62.5% alcohol/volume (125 proof) for at least 2 years The original color and flavor of the whiskey can not be filtered or altered in any way Must be produced and stored (for at least one year of the aging) in Kentucky to be called Kentucky Bourbon Also, the section clearly states "that the word 'bourbon' shall not be used to describe any whiskey or whiskey based distilled spirit not produced in the United States". These criteria provide the important guidelines for production, but in practicality, bourbon producers use a 70% corn mash, and the final bottling is somewhere between 40-50% alcohol/volume (80 to 100 proof). II. Bottled-in-Bond The Bottled-in-Bond Act of 1894 is another important legal measure that applies to the bourbon process.

According to this law, bourbon can avoid federal excise taxes if it is "straight" as described in 27 CFR 5.22, aged at least 6 years, and 50% alcohol/volume (100 proof). The practical importance of this is it allows distilleries to bottle the bourbon and store it in a bonded warehouse until the tax is paid (at which time it may be sold). Here are some examples of Distilled Spirits Plant (DSP) designations: 7. Decision Breadth: Canada, Mexico, Chile, the EU, Australia (in progress), WTO members Trade in distilled spirits has been one of the most progressive areas in negotiations for geographic indication and intellectual property. Consequently, several global agreements, both bilateral and multilateral have been negotiated by the US to protect bourbon. I. Bilateral Agreements A. The North American Free Trade Agreement (NAFTA-US, Canada, and Mexico) NAFTA was enacted on January 1, 1994 and in general provides a stringent enforcement mechanism for member countries.

In the agreement, Chapter 3, Annex 313 , titled "Distinctive Products", states that Canada and Mexico shall recognize both Bourbon Whiskey and Tennessee Whiskey as products of the US. In addition, these countries are committed to enforcing the standards of US law. In other words, they carry the burden of prohibiting sales of Bourbon and Tennessee whiskey within their own countries unless the products have been manufactured within the US according to 27 CFR 5.22. The US in turn afforded the same protection to Canadian Whiskey and Tequila and Mezcal for Mexico. These provisions governing intellectual property are very important for an industry relying on brand recognition to maintain market share. This aspect of the NAFTA agreement effectively transplants US law through a treaty to Canada and Mexico. In practice, Mexico eliminated its 20% tariff on bourbon immediately following NAFTA's creation [3] . B. US-Chile Free Trade Agreement On June 6, 2003 the US entered its first comprehensive trade agreement with a South American country.

The three benefits afforded to distilled spirits and bourbon in particular are: The "zero-for-zero" initiative begun in the Uruguay Round prompted the US to eliminate virtually all tariffs on distilled spirits in exchange for equal treatment by other nations. This policy was included giving US spirits entering Chile the same status as Chilean exports to the US. It does however allow a two year period from the beginning of the agreement for Chile to eliminate tariffs from the current level of 6%. Chile currently has free trade agreements with Mexico, Canada, and the EU. The US agreement will allow bourbon to compete equally with these countries' distilled spirits. Similar to the NAFTA, Chile has agreed to provide distinct product status to Bourbon and Tennessee Whiskey. This only permits production in the US based on the standards set forth in US law [4] . C. US-EU Agreement on Nomenclature for Distilled Spirits In June, 1994 the US and the European Union reached an agreement in which each side would exclusively recognize goods based on specific origin. The EU recognized Bourbon and Tennessee Whiskey as products that must be produced in the US under the standards of US law.

The EU law relating to this topic is EEC Council Regulation No 1576/89 , but the 1994 agreement entered as a new regulation, EEC 1267/94 . In exchange, the US offered protection under its own naming standards in 27 CFR 5.22, giving EU law full weight in the US. The protected products are: Brandy de Jerez (Spain) D. US-Australia Free Trade Agreement On February 8, 2004, the US and Australia released draft text for a free trade agreement that would eliminate tariffs on distilled spirits between the two nations. Australia currently has a 5% duty on all US spirit imports. Bourbon and Tennessee Whiskey also received the special protections afforded in the US-Chile Agreement. Once signed and approved, this agreement will be an important legal victory for both products which consist of about 80% of US distilled spirit exports to Australia in 2003 [5] . For more on this agreement see the office of the US Trade Representative . II. Multilateral Agreements A.

The World Trade Organization (WTO) Geographical indication (GI) and intellectual property rights concerned with Bourbon are discussed in a multilateral forum in two places. The first is the WTO's Trade Related Aspects of Intellectual Property Rights (TRIP's) Council established by the Uruguay Round in 1994. For distilled spirits, the US and the other 146 members (as of April 2004) are subject to Section 3, Article 23 of the Agreement on TRIPS which states that: "Each member shall provide the legal means for interested parties to prevent use of a geographic indication identifying wines for wines not originating in the place indicated by the geographical indication in question, even where the true origin of the goods is indicated or the geographical indication is used in translation or accompanied by expressions such as 'kind, 'type', 'style', 'imitation', or the like." [6] The EU in particular has advocated in the Doha Round to extend Article 23 protection to other areas, but the US and others are opposed since changes would focus on mandatory GI protection and registration of products.

Bourbon protection under the WTO is legally sound, but enforcement may be limited in the future, especially in the developing world, if there is not a specific system to record product standards. Click on the logo for further information on TRIP's. B. The World Intellectual Property Organization (WIPO) The second forum is WIPO's standing committee on the law of trademarks, industrial designs, and geographical indications. WIPO is a member of the UN's specialized agency system and holds annual meetings dealing with GI. In July of 2003, the world symposium held in San Francisco, CA looked at how GI enhances a trademark. The conclusion was that GI not only differentiated a product, but it provided a "token a quality" incorporating the product's origin, environment, and "time-honored know-how" [7] . Click on the logo for further GI information. 8. Legal Standing: Treaty a. Geographic Domain: North America b. Geographic Site: Eastern North America c. Geographic Impact: United States 10. Sub-National Factors: Yes The Blue Grass region of Kentucky is home to the distilleries which make about 9 out of every 10 bottles of bourbon in the US.

The other 10% comes from Minnesota, Florida, Maryland, New Jersey, California, Virginia, Missouri, and Pennsylvania. However, what truly makes bourbon a product of Kentucky? Most distillers point to the limestone which forms the bedrock of this region. Kentucky was once a shallow, tropical ocean filled with shelled crustaceans that dried up over time, formed fossils, and subsequently, limestone. The principle minerals in limestone are calcium carbonate and magnesium which act as a base when put in contact with acid. Thus, if slightly acidic water is filtered through limestone, a high concentration of minerals is released into the ground soil, helping the crop yield, the water, and the nutrients needed for the yeast in the fermentation process. The better the yeast, the better the breakdown of the sugars to alcohol in the mash. [8] . Another advantage of Kentucky's geography is the limestone breaks down overtime to form massive caves (read more on Kentucky Cave Formation ). The springs which flow from these caves provide iron-free water sources for the bourbon process. The Mammoth Cave in southern Kentucky is just one example, with the deepest passageway of any natural formation in the world.

It is this combination of filtering, pure water, and rich agricultural conditions which make Kentucky the prime geographical location for production within the United States. 11. Type of Habitat: Temperate, limestone plateau with rolling hills IV. Trade Clusters 12. Type of Measure: Intellectual Property; Culture International sales of Kentucky bourbon have increased at a rapid pace in the last ten years in both the industrial and developing world. Lower tariff barriers, legal protection, and the creation of a world-class product have been some of the key factors in securing a growing market share. Out of US distilled spirits alone, bourbon accounted for 66.3% of the total value exported in 2003, with a $38.7 million increase in sales from 2002 to 2003. A spokesman from the Distilled Sprits Council of the United States notes that "Europeans, sophisticated Asians and those in the South Pacific and Australia and New Zealand have developed a very high-end taste for our products, and that is driving growth for the industry." [9] . Kentucky distilleries account for 90% of the US bourbon produced, and with so few firms supplying the world demand, there is an ideal export market.

The legal protection afforded in several agreements and the brand recognition that these firms have commanded continues to show promising results. Wild Turkey and Jim Beam in particular show a healthy dependence on trade with 40 and 35 percent of sales respectively consisting of exports. The only real competition that bourbon distilleries face is from international whiskey and Jack Daniel's Tennessee Whiskey (the largest US distilled spirit export). The Harmonized Tariff Schedule (HTS) from the US International Trade Commission for 2004 categorizes whiskey imports other than Irish and Scotch types as #22083060. The Most Favored Nation duty rate is currently 0.0, indicating that free trade has been an effective policy for whiskey. In fact, in 2003, the US only imported whiskey from 9 countries, and 98.9% of the total amount was from Canada, at an impressive 265 million dollars. This is a clear indication that substitutes may exist, but the US domestic market for bourbon is still quite strong. 13. Direct v. Indirect Impacts: Indirect 14. Relation of Trade Measure to Environmental Impact: Directly Related to Product and Process 15.

Trade Product Identification: Kentucky Straight Bourbon Whiskey 16. Economic Data Top 10 Destinations for 2003 exports of bourbon Country 20. Environmental Problem Type: N/A 21. Name, Type, and Diversity of Species Name: Corn, barley, rye, red winter wheat, yeast Type: Agricultural products and active yeast cultures Diversity: Every bourbon recipe has a different culture The yeast in Bourbon (Saccharomyces cerevisiae) contains the living microbes that initiate fermentation. Each distillery has its own culture which is the natural ingredient differentiating brands, and thus, a closely guarded secret by master distillers. 22. Resource Impact and Effect: Low and Product In the future, global warming may affect the weather patterns which are essential in Kentucky for the aging process. The warehouses which dot the countryside depend on shifting seasons for the barrels to expand and contract. A barrel in the top along the side of the warehouse is exposed to more temperature variation than a similar barrel on the bottom floor. In fact, the cyclical fashion in which the seasons fluctuate gives bourbon the ability to effectively mature.

In Florida, bourbon would not have the cold nights needed for the barrels to contract, and in Alaska, it would be difficult to reach the warm climate required for expansion. The south east United States provides the perfect median and highlights an important connection between production and the local environment. 23. Urgency and Lifetime: Low and 100's of years 24. Substitutes: Like Products Bourbon is well regarded as a distinct product, but similar flavors can be found in blended or sour-mash whiskey (the latter is slightly milder in taste). In addition, Scotch is a good substitute for sipping while Cognac can be used for cooking. Jack Daniel's Tennessee Whiskey, while often considered the most popular brand, is in fact not bourbon because its original flavor is altered through the charcoal filtration process. VI. Other Factors 25. Culture: Yes Beyond its taste and character, bourbon has a rich tradition which helps define Kentucky's culture. The rolling hills boast rich green farmland known for competitive horse breeding, but when work is done folks take their bourbon just as seriously.

Jim Beam Distillery, Clermont, KY ----------------------------------- Maker's Mark Distillery, Loretto, KY The Oscar Getz Museum of Whiskey History located in Bardstown, KY is a testament to the industry with documents and facts dating back to Kentucky's settlement. Copper stills from 1787, pre-Prohibition bottles, photographs of women in the early distilling process, and old myths are some of the things on display. Today, people from all over the US come to Bardstown for the Kentucky Bourbon Festival which takes place annually in September. This exhibition, attracting local business and events, showcases the area for local enthusiasts and traveling connoisseurs. Festivals, history, and pride, are a few of the elements of bourbon culture. If the pioneers who came to the Bluegrass region in late 1700's had only imagined how their creation would command international respect, the industry may have grown purely on business. While this is surely important, it leaves out the open porches and wandering streams that have inspired generations of master distillers. It is surely work the visit to see and experience the Bourbon Trail .

Once you're there you can see that Kentucky is bourbon's source, and without bourbon, Kentucky would be a different place. 26. Trans-Boundary Issues: International Trade and Kentucky's cultural history 27. Rights: Intellectual Property - Straight Bourbon: Makers, History, Brands, Tasting, Reviews, FAQ Official Web site of the Kentucky Bourbon Distillers Association: Old Rip Van Winkle History. . [8] Reigler, Susan. Kentucky Rocks. The Courier Journal. . Swaine, Margaret. Kentucky Bourbon. . (4/20/04). The Trade Promotion Authority (International State and Sector statistics): The Whiskey Store- a German site with pictures and information. . (4/30/04). Tour of Buffalo Trace Distillery. (4/24/04). Tour of Jim Beam Distillery. (4/24/04). Tour of Maker's Mark Distillery. (4/24/04) [5] US-Australia Free Trade Agreement- . (4/26/04). [4] US-Chile Free Trade Agreement- US Code of Regulations. . [3] US Department of Agriculture. Foreign Agricultural Service. .

(4/26/04). US Department of Agriculture. Economic Research Service. . (4/26/04). Vaughan, Mark. The Spirits of Kentucky: Small-Batch and Single-Barrel Bourbons Revive the Good Old Days of Whiskey. . [6] WTO TRIP's Agreement. #3 . Best Whiskey - Reviews and Ratings Loading Whiskey Sources: Manufacturer Website, San Francisco World Spirits Competition, International Wine & Spirit Competition, Beverage Testing Institute, LA Whiskey Society, and Wine Enthusiast Magazine. Show details Hide details Loading guide navigation... How to Choose Whiskey Whiskey is a drink made by distilling grains and aging the resulting alcohol in oak casks. It can be spelled as 'whiskey' or 'whisky,' depending on the region (and sometimes the bottle), although this is the general rule: American and Irish spirits include the 'e,' while Scottish, Canadian, and Japanese spirits do not. But spelling aside, whiskey is a popular alcoholic beverage distilled and enjoyed around the world. Despite its popularity, however, the world of whiskey is a complex maze of grains, flavors, and distillation processes.

There is a lot of confusion about whiskey and the various styles of whiskeys, but it can be helpful to think of 'whiskey' as a broad term, similar to the word 'beer.' While there are different types of beer (such as ales and lagers), whiskey also encompasses various styles that range from bourbon to rye to Canadian to Scotch. Therefore, there are many things to consider when buying whiskey, from the taste and age to the actual variety or the region, so it’s worth knowing the basics of buying whiskey before you select the right one for you. With hundreds of whiskeys to choose from, use the following factors to help narrow down your options: Region: It is important to note the region where distillation took place, as that will affect the taste and strength of the whiskey. For instance, Irish whiskeys tend to be smooth and fruity, while Scotch whiskies are renowned for their bold smokey flavor. Explore your options and discover which whiskeys you prefer. Category: You should also determine the type of whiskey you want to try. If you've never had whiskey before, you may want to go with a blended whiskey because the harsher tones are dampened by the fusion of various whiskeys.

Those craving a richer palate, however, might enjoy Scotch whisky (like a classic single malt, for instance) or an American whiskey (such as a corn-based bourbon). Price: While it may seem that the price would indicate the quality of a whiskey, in reality, an expensive whiskey is not always better than a cheaper option. Look at the expert ratings and find a top-notch whiskey within your budget. Whether you're a first-time buyer trying to find an affordable high-quality bottle, or an avid whiskey drinker looking to find a new favorite, our database provides plenty of options for you. Use the filters to further refine your search by tasting notes, age, and distillery. Smart Rating The Smart Rating is a weighted average of four whiskey-rating sources: the San Francisco World Spirits Competition (we have information going back to the start of the competition in 2000), the Beverage Testing Institute, the LA Whiskey Society, and Wine Enthusiast's Magazine. Range across all Whiskey Indicates the region where distillation takes place. The chart above displays the percentage breakdown of region across all Whiskey on UnderTheLabel. Category The specific type of whiskey.

Here are the various ones you can choose from: Blended whiskeys may be a good option for first-timers, as the strong tastes have been subdued by the mixing of several different whiskeys. Bourbons are made from a mixture of grain that must be at least 51% corn. Additionally, bourbon should be aged in new, charred-oak barrels. A well-aged bourbon will be slightly tangy with hints of dried fruit, vanilla, and toffee. Campbeltown is a type of single malt Scotch whisky that is known to be dry and pungent. These malts also tend to contain hints of seaweed and fruit. Corn-based whiskeys are similar to American bourbons, but they tend to be sweet and spicy. Grain whiskeys are distilled from one or more of the following: corn, rye, and barley. Although these whiskeys are cheaper to produce, they have less complexity than other whiskeys. Highland single malt Scotch whiskies are full bodied and tend to be fruity and spicy. Island whiskies are produced by a small clump of Scottish islands.

The single malt whiskies from this area are extremely varied, but many tend to be slightly salty with smokey accents. Islay whiskies originate off the west coast of Scotland. The single malt Scotch whiskies of the Islay region are renowned for their smokey characteristics derived from peat. Lowlands single malt Scotch whiskies are triple distilled, making them light whiskies with a delicate floral flavor. Pure Pot Still refers to a mix of barley, malted or unmalted, distilled in a pot still. This is a style unique to Ireland, producing the spicy freshness that some Irish whiskey is known for. Rye whiskeys are named in reference to their base ingredient. They tend to be smooth with a bold spicy flavor. Single malt whiskeys usually have a more distinct taste, as they are not blended with any other whiskeys. They are therefore often a bit bolder on the palate. Speyside whiskies tend to be lighter and sweeter than other single malt Scotch whiskies. Tennessee whiskeys are slightly tangy and very smooth, differing only slightly from bourbons. Only two brands produce Tennessee whiskey: George Dickel and, of course, Jack Daniels.

Un-aged whiskeys aren't as complex and rich as aged whiskeys, but they'll give you a sample of what whiskey in the U.S. tasted like hundreds of years ago. This type of whiskey is also known as American White Dog Whiskey or Moonshine. Approximate Price The average retail cost per bottle. Use price as an indication of whether or not you can afford a whiskey and less as a mark of actual quality. Better whiskeys are usually priced higher, but keep in mind that there are low-priced gems as well as high-priced duds. Range across all Whiskey

Question: What type of whisky has the same name as a French royal family?
Answer: BOURBON