Category Archives: Whisky

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, and wheat.

Whisky is typically aged in wooden casks, generally made of charred white oak.

Corn Whisky

Old Fashioned American Corn Whisky

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Old Fashioned American Corn Whisky

Corn Whisky is an American spirit which is typically distilled from a mash-bill containing at least 80 percent corn. Like the custom with Bourbon, Corn Whisky is generally not aged in newly charred oak barrels. Though production of Corn Whisky has recently enjoyed renaissance, it is typically old fashioned and produced in manner similar to the one when the spirit was produced hundreds of years back.

In fact, Corn Whisky is a liquid time machine which takes us to days when poor American farmers who had corn and conveniently turned into whisky, back where it all began.

However, Corn Whisky nowadays has earned a cult following among bartenders who are eager to add character to cocktails. Moreover, there is a whole new generation of craft distillers bent upon taking Corn Whisky in bold directions.

Aging & Corn Whisky

Corn Whisky does not require any wood-aging unlike many other styles of American whisky. In case Corn Whisky is aged, it is done in previously used or un-charred oak barrels. Moreover, in case it is barreled for aging, Corn Whisky needs to be below 62.5 percent alcohol by volume.

Moreover, whisky which is distilled of at least 80 percent corn and aged in charred new oak barrels would be considered as Bourbon. However, aging for Corn Whisky is usually brief and lasting for six month time or even less. During this time Corn Whisky effectively absorbs flavor & color from the barrel alongside reducing off-flavors like fusel alcohol.

There is also a variant of this spirit and which is known as Straight Corn Whisky. Straight Corn Whisky is normally stored in used or un-charred oak barrels for two years or even more. Corn Whisky which is produced in this fashion and aged for at least four years of time are called Bottled-In-Bond in case they meet further requirements.

Corn Whisky

More about Corn Whisky

Also known as Corn Liquor or White Lightening, Corn Whisky contains a maximum strength of 80 percent alcohol by volume. The traditional mash process for Corn Whisky is subject to tax and other laws under the federal structure and therefore distinct from stereotypical American Moonshine. There are several commercial distilleries in the United States who are engaged in production of un-aged Corn Whisky meant for retail sale.

Taste of Canadian Whisky

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Taste of Canadian Whisky

First commercial distillers making whisky in Canada were English & Germans. Scottish & Irish immigrants however made no contribution for developing Canadian Whisky. In fact, they were enthusiastic distillers who largely consumed rum. Nevertheless, early Canadian column stills which were used in production of whisky were of European & American design and were adapted so as to suit Canadian conditions. With abundance of locally grown crop, wheat was the grain of choice for making Canadian Whisky in early days.

It was the Dutch & German immigrants who wanted more flavor suggested adding rye-grain flour to mashes. United States quickly became the main market for Canadian Whisky and which still continues to be as 75 percent of whisky produced in Canada goes to them. Until recently, Canadian Whisky remained the best-selling whisky in United States till the time Bourbon overtook it in 2010.

Distinct Taste of Canadian Whisky

With occasional exceptions, Canadian Whisky is generally a product of single distillery. Each grain type finding place in Canadian Whisky is milled, mashed, fermented, distilled and matured separately following which they are mingled as mature whisky; while American distillers combine grains before making whisky.

Only Canadian Whisky exceptions like Black Velvet & Canadian Club distil spirits separately but mingle them before maturing. However, similar to blended Scotch distillers in Canada make two whisky streams that are later combined after maturation regardless of grain type.

Taste of Canadian Whisky

Main Types of Canadian Whisky

One stream of Canadian Whisky is known as ‘base whisky’. This type is distilled to high alcohol content and includes several grain-derived congeners that facilitate full expression derived from wood upon maturity. Quite a few Canadian distilleries make just one type of base whisky, while there are others which make many.

The second stream which is known as the ‘flavoring whisky’ are distilled to lower alcohol content in order to emphasize grain-derived congeners. Flavoring whiskies are most commonly made from corn, barley, wheat & rye which are distilled and matured separately.

Different types of barrels and chars are used for each grain and matured for different periods of time depending upon characteristics of each grain. Getting them together in right proportions is key, to taste of Canadian Whisky.

Scope for Experimentation with Bourbon

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Scope for Experimentation with Bourbon

Shaped by corn, white oak and honeyed sweetness Kentucky Straight Bourbon remains a classic incarnation of American whisky. Farming was a tough job in America during the years leading up to independence. However, Maryland and Pennsylvania farmers turned their excessive grain crop into whisky which was easier to store, trade and transport.

Distillers sooner shifted south into Tennessee and Kentucky due to tax hikes while grants to farming corn changed the raw materials. Whiskey distillation soon became a thriving business.

Early Bourbons

Early Bourbons were straight, rough & ready. The distilled liquor was decanted into casks, shipped, sold & consumed without much fuss. Nevertheless, refining the process went alongside. Using charred barrels brought scientific rigor along with sour-mashing. These are 19th century beginnings that evolved rules for production of Bourbon.

Almost 51 to 80 percent of corn got supplemented by rye, wheat and/or barley and with distillation producing no more than 80 percent alcohol content by volume, Bourbon was now put into charred white-oak casks with addition of water and alcohol content no higher than 62.5 percent by volume. Although it sounds strict, there was lots of scope for experimentation.

Scope for Experimentation with Bourbon

Style in Bourbon Flavor

Not the only one, but Mashbill recipe of grains used in making Bourbon is unique. Mashbill is spicier, drier, peppery flavored and uses a lot of rye and effectively counters the sweetness of corn. Some of these favorite Bourbons include Wild Turkey, Woodford Reserve, Basil Hayden, Knob Creek, Bulleit & Four Roses Single Barrel.

However, think Van Winkle, Marker’s Mark, WL Weller & Fitzgerald if you are looking to add some smoothness, elegance & a nutty, subtle spice character. Bourbon works best for you anyway.

Baijiu Group of Chinese Liquors

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Baijiu Group of Chinese Liquors

Also known as Shaojiu, Baijiu is a Chinese alcoholic drink which is made from grain. Baijiu literally means clear alcohol or liquor and is a strong distilled spirit which generally contains 52 percent alcohol by volume. Baijiu is usually distilled from fermented sorghum, though some other grains like millet, barley, wheat and glutinous rice may also be used at times.

Baijiu appears similar to several other East Asian liquors apart from the difference that alcohol content is significantly higher than others. Baijiu in fact, is closer to Vodka in mouth-feel and strength. With 5 billion liters sold in 2016, Baijiu is the most widely consumed type of alcohol in the entire world.

Grouping Baijiu

Baijiu is primarily grouped by its fragrance. Distinctive taste and smell of Baijiu is highly valued in Chinese culinary culture. Connoisseurs of Baijiu especially focus on its fragrance. Some of the most popular fragrance categories of Baijiu include Sauce, Strong, Light, Rice, Phoenix, and Rice fragrance.

Basic Unflavored Types of Baijiu

Some of the basic unflavored types of Baijiu are enumerated below.

  • Yanghe Daqu – Following millennia of traditional craftsmanship, Yanghe Daqu utilizes only highest quality of sorghum as base and the best barley wheat and peas as high-temperature fermenting agents.
  • Fenjiu – This liquor dates back to AD 550 and is the original Chinese sorghum baijiu with 63 to 65 percent alcohol by volume.
  • Erguotou – Clear & strong distilled liquor, Erguotou is often inexpensive and therefore particularly popular among workers across northern and north-eastern China.
  • Luzhou Laojiou – This Baijiu is famed for quality of distillation and its unique mouth-feel & aroma which is due to the unique clay used while brewing that infuses taste.
  • Daquijiu – With 300 years of history, Daqujiu is made from wheat & sorghum which are fermented for a long time. Alcohol content in Daqujiu is 52 percent by volume.
  • Wuliangye – Made up of five grains, wheat, corn, glutinous rice, rice & sorghum, Wuliangye is strong & aged distilled liquor produced in city of Yibin and uses water from the middle of Min River for brewing.
  • Jiugui or Sot – This is clear distilled liquor which is made from wheat, sorghum, glutinous rice and spring water. Alcohol content by volume in Jiugui ranges between 38 to 54 percent.
  • Gujinggongjiu – Gujinggongjiu is traditional Chinese liquor which is made of water from a well in Bozhou in Anhui province. Alcohol content in Gujinggongjiu ranges between 38 to 50 percent by volume.

Flavored Baijiu

Some of the most common types of flavored Baijiu are enumerated below.

  • Mei Kuei Lu Chiew – This is a rose essence variety of Kaoliang wine which is distilled with a species of rose and sugar crystals. Alcohol content in Mei Kuei Ly Chiew is between 54 to 55 percent by volume.
  • Moutai – Coming from Maotai in Guizhou, this liquor has a production history of over 200 years. Made from sorghum and wheat, unique distillation process of Moutai involves seven iterations of brewing cycle.
  • Guotai – Guotai has a crisp and clear flavor which is perfect for all occasions. Made from wheat and special lush red sorghum, Guotai is the highest quality brand of Baijiu which uses an ancient Chinese process for distillation.
  • Wu Chia Pi Chiew – Pronounced Wujiapijiu, this is a variety of Kaoliang wine which is additionally mixed with Chinese herbal medicine like Angelica sinensis to the brew. Alcohol content in Wu Chia Pi Chiew is between 54 to 55 percent by volume.
  • Yuk Bing Siu Zau – This is Cantonese rice liquor which is made from steamed rice. However, pork fat is stored with liquor after distillation and removed just before bottling. Alcohol content in Yuk Bing Siu Zau is 30 percent by volume.
  • Sanhuajiu – With over 1000 years of history, Sanhuajiu is rice liquor which is made in Guilin. Famous for fragrant herbal additions and use of spring water from Mount Xiang region, alcohol content in Sanhuajiu is between 55 to 57 percent by volume.
  • Chu Yeh Ching – Fenjiu brewed with a number of other selected Chinese herbal medicines, Chu Yeh Ching is sweet bamboo-leaf green liquor produced in Shanxi. Alcohol content in Chu yeh Ching ranges between 38 to 46 percent by volume.
  • To Mei Chiew – This is another variety of Cantonese liquor which is produced in Xiaolan near Zhongshan in Guangdong. To Mei Chiew is made from rice wine with addition of mei flowers and crystal sugar syrup. Aged for over a year, alcohol content in To Mei Chiew is about 30 percent by volume.
  • Pi Lu Chiew – Infused with Chinese herbal medicines and sugar, Pi Lu Chiew is jade-green in color. Pi Lu Chiew comes from Wuhan, the sprawling capital of Hubei province in Central China.
  • Chajiu – Chajiu consists of Kaoliang wine flavored with hawthorn berries and tea leaves. Light reddish brown in color, Chajiu is produced by several manufaturers in Sichuan province. Alcohol content in Chajiu ranges between 8 to 28 percent by volume.

Serving Baijiu

Baijiu is traditionally served either warm or at room temperature and consumed in shot glasses, like Vodka. It is common practice to drink Baijiu with food rather than alone. Baijiu is characterized by a double semi-solid state fermentation which uses fungi as microbial starter for saccharification which is typical of liquors produced in Far Eastern countries.

While low-grades of Baijiu can be quite inexpensive, higher grades which are often aged for several years command good prices.