Whisk(e)y/Bourbon

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Canadian Whisky

Canadian whisky is made from a variety of grains, including rye, barley, wheat, and corn.
The overall style of a blended Canadian whisky is light, smooth, soft, and slightly sweet. Continuous still distillation is laid down by law, as is a three-year minimum ageing in oak period, although most brands are matured for longer.
A typical blend will contain up to 20 whiskies, which might have been aged in old brandy, bourbon, or sherry casks, in a new cask, or in a charred cask.

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Bourbon

Bourbon is America’s spirit, born in Kentucky more than 200 years ago. The limestone spring waters are credited with making the whiskey as sweet and as smooth as honey.
Distilled from grain with not less than 50 percent corn and balanced with either barley and wheat or rye, bourbon is matured in white oak barrels and burnt to bring out the sugars in the oak.
Bourbon must be aged for a minimum of two years; however, most are aged for between four and 12 years. It cannot be distilled above 160 proof and is bottled at 80 proof.

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Irish Whiskey

Irish whiskey distillers produce both blended and malt styles, made from malted and unmalted barley as well as grains, but the malts are distilled in sealed kilns to prevent any taste of peat. Some malts are triple distilled to produce a smoother texture.
Legally, whiskies must be matured for a minimum of three years; premium brands are aged for at least 12 years.

 

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