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Wine Talk by Art of the Table
January 22, 2011

Editor's note:  This week we were cold and thought about what it is we could warm up with after hours while cozied up by the fireplace.  We hope that you just might enjoy a mini talk on whiskey.  If not, we'll be back soon with more talk
about wine & beer and such.  Enjoy!

Whiskey, or Whisky depending on location or debate with enthusiasts, has history and controversy to say the least.  Gaelic in origin, the first written record of the spirit comes from Ireland in 1405, but distillation came to Ireland and Scotland between 1100 and 1300. 

The Scots' record states it was a decree from the King to the Friar John Cor to have enough malt for roughly 1500 bottles of "aquavitae".

Whether Scottish or the Irish as inventors of the "water of life"
whiskey has developed and taken a life of its own in its respective regions and countries.

  • Whiskey was very crude in its early forms ~ no aging meant it was an incredibly harsh beverage.  Initially used for medicinal purposes, it wasn't until 'that' forgotten barrel was found did they realize the longer whisky sits, the smoother and better it gets.

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  • You know that old saying, "Grandpa's Cough Medicine"?  It's a true story.  During prohibition, whiskey was allowed to be sold at a licensed pharmacy with a doctor's prescription.  Why else do you think the Walgreen's franchise grew from 20 stores to about 400 during the 13 years of prohibition?

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  • There are many different kinds of whiskey.  Scotch, Irish, Bourbon, Blended, Canadian, Single Barrel, Single Malt, Indian, Australian, Rye, Corn...the list is long!

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  • We tend to focus on 3 types here at Art of the Table:  Scotch, Irish and Bourbon.  And typically Single Barrel or Single Malt.  That's not to say we don't have the occasional other type...

We won't go into all of the details about production rules and regulations for each type, but it is an interesting read if you want to do some personal research on the subject.

Basically, whisk(e)y is a grain and malt beverage that was discovered because the islands didn't have many grapes for wine, but they had lots of barley.  Hence, beer and then, aquavitae, or "water of life"...cheers!


 


Scotch Whisky
 

The basics:

  • There are 5 regions of distinction for Scotch whisky, (most commonly spelled whisky in Scotland)
     
    • Highland, Lowland, Islay, Speyside and Campbeltown, the latter being the most uncommon.
    • Springbank distillery is the most popular stateside of the distilleries. 
       
    • Selections include single malt Scotch or blended.  Single malts are made by the distillery and are vintaged.
    • Blended Scotch, like Johnny Walker or Chivas Regal, is a blend of single malts to create a consistent product year after year.  When a blended Scotch has a vintage, it is the age of the youngest whisky in the blend.
       

Here are a couple to consider:

 

Glenmorangie The Nectar D'or

Highland.  Matured 12 years in bourbon casks and finished in used Sauternes Barrique (barrels).  A non chill filtered single malt; whisky is typically chill filtered to separate fatty acids that occur during distillation.  When the temperature is below room, or cold water is added, the whisky becomes cloudy.  The result of non chill-filtration is a fuller bodied whisky and more round flavors.  Smokey, light peat and beautiful fruit overtones lend to a well structured body with loads of complexity.   

$63


 

Lagavulin Single Malt Whisky

Islay. Moss water passed over rocky falls is the first step to creating this masterpiece.  Incredible Moorland peat qualities with  exposure to the sea give this unique flavor as Lagavulin oak barrels are tied down in the sea during aging.  The result is a slightly salty and kelp flavor under the heavy peat.  Certainly not for the faint of heart, or maybe not even the novice Scotch drinker, but those who are steeped in knowledge will reach new heights with Lagavulin 16 year single malt.   

$91  

 

 

Irish Whiskey 

 


Irish whiskey (the common spelling in Ireland is with the e) is:
 
  • Most commonly distilled 3 times and sees no influence of peat unless specified. 
     
  • Irish Whiskey must be produced in Ireland. 
     
  • Pure pot stills are traditionally used for distillation and the whiskey must be aged for no less than 3 years in oak barrels.  Most producers, however, age 3 to 4 times more minimum.
  • Irish whiskey is commonly smooth with a hint of cooking spice and less of a bite than either Scotch or Bourbon.  (Not always the case, but typically so.)

Here are 2 selections we find to be great examples:


Redbreast Irish Whiskey
 We carry both the 12 and 15 year old whiskeys, both distilled in pure pot stills and are single barrel, unblended whiskey.  The 15 year is also different in the fact that it is non chill-filtered.  The distinction with Redbreast is the mellow character that is full of flavor, but not in a robust manner.  You can taste malt, hints of oak, a small reminder of orange rind and delicate spice on the palate.  Truly, a wonderful whiskey that often gets overlooked. 
$50.50 (12yr) / $84 (15yr)

Connemara
 Connemara is unique as an Irish whiskey because it is a peated single malt.  The result is still a mellow whiskey but with a smokey and peat flavor and a smooth, simple finish.  Simple, but still complex.  The flavor remains for a long time. 
$60.90
 


 

Bourbon



Bourbon is an American whiskey
(the spelling has no distinction in the U.S., it depends solely on the producers preference or family history.)
  • Bourbon must be produced from at least 51% corn and aged in new charred oak barrels.  The rules and regulations go on and on, but that's what you really need to know. 
     
  • Also, interestingly, Bourbon does not have to be from Kentucky, but over 95% of it is. 
     
  • Also Bourbon County, Kentucky where Bourbon originated from has no producing distillery.  That's okay though, there are plenty of other great ones around. 
     

Here are couple of our favorites. 


Buffalo Trace Kentucky Straight Bourbon Whiskey
 The Buffalo Trace Distillery is a historic distillery in Franklin County, Kentucky, responsible for producing some of the finest and most recognizable premium brands of Bourbon.  Their personal bottling is no different, but at a wonderful price.  90 proof, and incredibly smooth with shimmering hints of vanilla, orange peel, coriander, clove and cinnamon deliver a wonderful finish that lingers for a considerable amount of time.  Hands down one of the best Bourbons in this price range. 
$25.25

Rock Hill Farms Single Barrel Kentucky Straight
Bourbon Whiskey
 Also produced at the Buffalo Trace Distillery, this is a single barrel Bourbon at 100 proof.  Yes, it's got some kick to it.  Wonderful spice and aroma with distinct toasted walnut and dried fruit characteristics.  Almost sherry-like flavors, but distinctly Bourbon.  This is a store favorite, and certainly worth every moment you slowly sip on it.
$58
       

Besides Simple Sipping?


While many love to sip on their single malts straight, there are several options of bourbon & whiskey imbibing with additives.

 

Some of our winter favorites include a hot toddy or my family's favorite, the Manhattan (I'll take an extra dollop of cherry and the juice please!!) Stop in for recipes and ideas on how to doll up your whiskey!