Common Whiskey FAQs

No, not all bourbons are from Kentucky. While Kentucky is home to many famous bourbon producers and is known for its high-quality bourbon, bourbon can be produced in any state in the United States. In fact, bourbon is a type of American whiskey that is produced according to a specific set of production standards, and as long as a spirit meets these standards, it can be labeled as bourbon regardless of where it is made.

That being said, Kentucky has a long history of bourbon production and is home to many well-known and highly respected bourbon brands. The state’s climate and water supply, which are believed to be particularly well-suited for bourbon production, have contributed to its reputation as a premier bourbon-making region. As a result, many people associate bourbon with Kentucky and consider it to be the birthplace of bourbon.

Whiskey and bourbon are both types of distilled alcoholic beverages that are made from a base of fermented grains, such as corn, rye, wheat, or barley. However, there are several key differences between the two.

One of the main differences is the type of grain used. Whiskey can be made from a variety of grains, while bourbon must be made from at least 51% corn. This gives bourbon its signature sweetness and smooth flavor.

Another difference is the aging process. Both whiskey and bourbon are aged in oak barrels, but bourbon must be aged in new, charred oak barrels, while whiskey can be aged in used barrels. The charring of the barrels imparts a distinct flavor and color to the bourbon.

In addition, bourbon must be aged for at least two years, while there is no minimum aging requirement for whiskey. This can result in a wide range of flavors and styles within each category.

Finally, the location of production also distinguishes the two. Bourbon can only be produced in the United States, while whiskey can be produced in many countries around the world, including Ireland, Scotland, Canada, and Japan.

Whiskey is made from a base of fermented grains, such as corn, rye, wheat, or barley. The grains are ground into a meal, mixed with water to create a mash, and then fermented using yeast. The resulting liquid, called “wash,” is then distilled to increase the alcohol content and remove impurities. After distillation, the whiskey is aged in oak barrels to develop its flavor and character.

Single malt whiskey is made from 100% malted barley and is produced by a single distillery. Blended whiskey, on the other hand, is made from a blend of single malt whiskeys and grain whiskeys, and may be produced by multiple distilleries. Single malt whiskey tends to have a richer, more complex flavor, while blended whiskey is generally smoother and more approachable.

There is no specific aging requirement for whiskey, and the length of aging can vary widely depending on the type of whiskey and the desired flavor profile. Some whiskeys are aged for just a few years, while others are aged for decades. In general, longer aging tends to result in a smoother, more complex flavor, but it also increases the cost of production.

Like most spirits, whiskey does not go bad in the traditional sense and will not spoil over time. However, it can lose some of its flavor and character as it ages, especially if it is not stored properly. To preserve the quality of your whiskey, it is important to store it in a cool, dry place away from direct light and heat, and to keep the bottle tightly sealed when not in use.

Generally, screw tops will let air escape from the bottle much quicker than cork. However, cork can crack and degrade. If y

There are many ways to enjoy whiskey, and the “proper” way to drink it is ultimately a matter of personal preference. Some people prefer to drink it neat (without any mixers), while others prefer to dilute it with water or mix it into cocktails. Some people also like to add a few drops of water to their whiskey to release more of the flavors and aromas. Ultimately, the best way to drink whiskey is however you like it!

1. Start by looking at the color of the whiskey. Hold it up to the light to see its hue, which can range from straw yellow to deep amber. The color can provide clues about the age and type of whiskey you are tasting.
2. Take a small sip and hold it in your mouth for a few seconds to allow the flavors to develop. Pay attention to the texture and mouthfeel of the whiskey, as well as any flavors or aromas that you can detect.
3. Swallow the whiskey and pay attention to the finish, or the flavors and sensations that linger after you have swallowed.
4. Take your time and enjoy the whiskey slowly. There is no need to rush through the tasting process, and taking the time to savor the flavors and aromas can enhance your overall enjoyment of the whiskey.
5. If you want to dilute your whiskey, consider adding a few drops of water. This can help to release more of the flavors and aromas, and can also help to make the whiskey more approachable if it is particularly high proof.
6. Finally, don’t be afraid to take notes or try to describe the flavors and aromas that you are experiencing. This can be a helpful way to develop your palate and improve your ability to detect different flavors and aromas in whiskey.

Whiskey legs, also known as whiskey tears or whiskey beads, refer to the droplets of liquid that form on the inside of a glass of whiskey when it is swirled. As the whiskey is swirled, the alcohol and water in the liquid interact with the glass and the air, forming a thin film on the surface of the glass. When the film breaks up, it creates droplets that run down the inside of the glass.

The appearance of whiskey legs is often used as a way to assess the quality or characteristics of a whiskey. Some people believe that thicker, slower-moving legs indicate a higher alcohol content or a fuller-bodied whiskey, while thinner, faster-moving legs may indicate a lower alcohol content or a lighter-bodied whiskey.

However, it is important to note that the appearance of whiskey legs is not a reliable indicator of a whiskey’s quality or characteristics, and there is no scientific basis for the idea that thicker legs are indicative of a higher quality whiskey. Ultimately, the appearance of whiskey legs is more of a visual effect than a meaningful measure of a whiskey’s qualities.

There are several terms that are commonly used to describe the production and characteristics of whiskey, and these terms can be confusing for those who are new to the world of whiskey. Here is a brief overview of some of the most commonly used terms:

• Small batch: Small batch whiskey is made in small quantities using a carefully selected blend of whiskeys. The goal of small batch production is to create a whiskey with a consistent flavor profile from batch to batch.
• Straight whiskey: Straight whiskey is made from a single type of grain and aged in oak barrels for at least two years. It must also be bottled at a minimum of 80 proof.
• Bottled-in-bond: Bottled-in-bond whiskey is a type of straight whiskey that has been aged for at least four years and bottled at a minimum of 100 proof. In order to be labeled as bottled-in-bond, the whiskey must also be produced by a single distillery and distilled during a single distillation season.
• Single barrel: Single barrel whiskey is produced from a single barrel of whiskey rather than being blended with whiskeys from other barrels. As a result, each bottle of single barrel whiskey is unique and may have its own distinct flavor profile.
• Barrel proof: Barrel proof whiskey is bottled straight from the barrel, without being diluted with water. As a result, it is usually much higher in alcohol content than other whiskeys, and has a bold, full-bodied flavor.

I hope this helps to clarify the differences between these terms!

There are many types of whiskey produced around the world, and each type has its own unique characteristics that are influenced by the production methods, ingredients, and cultural traditions of the region where it is made. Here is a brief overview of some of the most popular types of whiskey:

• Scotch: Scotch is a type of whiskey that is made in Scotland from malted barley and aged in oak barrels for at least three years. It is known for its distinct smoky flavor, which is often attributed to the use of peat smoke during the malting process.
• Japanese: Japanese whiskey is a relatively recent entrant to the world of whiskey, but it has quickly gained a reputation for its high quality and distinct flavor. It is made using many of the same techniques as Scotch, but with a focus on precision and attention to detail that is characteristic of Japanese craftsmanship.
• Irish: Irish whiskey is made in Ireland from a blend of malted and unmalted barley, and is known for its smooth, approachable flavor. It is typically triple-distilled, which gives it a distinctive character that sets it apart from other types of whiskey.
• Canadian: Canadian whiskey is made from a blend of grains, including corn, rye, wheat, and barley. It is typically aged for several years in oak barrels, and is known for its smooth, easy-drinking character.
• American single malt: American single malt whiskey is a relatively new category of whiskey that is made from 100% malted barley and aged in oak barrels. It is produced in small batches, and the flavor and character of each batch can vary significantly depending on the specific ingredients and production methods used.
• American whiskey: American whiskey is a broad category that includes a variety of types of whiskey, including bourbon, rye, and Tennessee whiskey. It is typically made from a mixture of grains, including corn, rye, wheat, and barley, and is aged in oak barrels.
• Bourbon: Bourbon is a type of American whiskey that is made from at least 51% corn and aged in new, charred oak barrels. It is known for its rich, smooth flavor and amber color.

I hope this helps to clarify the differences between these types of whiskey!

Tennessee whiskey and Kentucky whiskey are both types of American whiskey that are made from a mixture of grains, including corn, rye, wheat, and barley. They are both aged in oak barrels and are known for their smooth, rich flavors and amber color. However, there are a few key differences between the two types of whiskey:

1. Production methods: Tennessee whiskey is made using a specific production method known as the “Lincoln County Process,” in which the whiskey is filtered through charcoal before it is aged. This imparts a distinctive flavor to the whiskey and sets it apart from other types of American whiskey. Kentucky whiskey, on the other hand, is not subject to any specific production requirements.
2. Location: As the name suggests, Tennessee whiskey is made in Tennessee, while Kentucky whiskey can be made anywhere in Kentucky.
3. Legal definitions: While both Tennessee whiskey and Kentucky whiskey are protected by federal law, there are different legal definitions for the two types of whiskey. In order to be labeled as Tennessee whiskey, the spirit must meet the requirements of the “Lincoln County Process” and be aged in Tennessee. Kentucky whiskey, on the other hand, is simply required to be made in Kentucky and meet the general requirements for American whiskey.

Overall, the main differences between Tennessee whiskey and Kentucky whiskey are the production methods and legal definitions that apply to each type of whiskey. However, both types are highly regarded for their high quality and distinctive flavors.

There are several reasons why a whiskey bottle might develop condensation on the inside:

1. Temperature fluctuations: If the bottle is stored in an environment with significant temperature fluctuations, the change in temperature can cause the air inside the bottle to contract and expand, which can cause condensation to form on the inside of the bottle.
2. High humidity: If the environment in which the bottle is stored is very humid, the moisture in the air can condense on the inside of the bottle.
3. Cold storage: If the bottle has been stored in a cold place, such as a fridge or basement, and is then brought to a warmer room, the warmer air can cause condensation to form on the inside of the bottle.
4. Poor seal: If the bottle has a poor seal, moisture from the air can enter the bottle and condense on the inside.

Condensation on the inside of a whiskey bottle is generally not a cause for concern, and it should not affect the quality or flavor of the whiskey. However, if the condensation is accompanied by other signs of spoilage, such as an off smell or flavor, it is best to discard the whiskey.

The type of closure used on a whiskey bottle (screw top or cork) does not significantly affect the shelf life of the whiskey. Whiskey is a high-proof spirit that is resistant to spoilage, and it will not go bad in the way that other foods or beverages do. However, the quality of the whiskey can change over time due to a variety of factors, including the storage conditions and the length of aging.

That being said, cork closures do have some advantages over screw tops when it comes to preserving the quality of the whiskey over time. Cork is a natural, porous material that is able to breathe, and it can help to regulate the amount of oxygen that enters the bottle. This can help to prevent the whiskey from becoming “flat” or losing some of its flavors and aromas over time. Screw tops, on the other hand, do not allow for the exchange of air and may result in a more rapid deterioration of the whiskey’s flavors and aromas.

Overall, the type of closure used on a whiskey bottle is not a major factor in determining the shelf life of the whiskey, but it can have some impact on the quality of the whiskey over time.

Juice: Another word used as a substitute for saying “whiskey” or “bourbon” frequently in conversation.

Unicorn: A rare, limited-edition bottle of bourbon, such as any Old Rip Van Winkle, Old Forester’s Birthday Bourbon or bottles from Buffalo Trace’s Antique Collection.

Honey hole: A liquor store that stocks prized bottles of bourbon at or near their retail prices, and is often located in less-populated areas of a city.

Honey barrel: A perfect bourbon barrel, created by a combination of factors such as temperature, location, age, and distiller skill.

Fake tan: Refers to the illegal practice of adding artificial caramel coloring to deepen the flavor of bourbon.

Tater: An enthusiast of bourbon who contributes to the hype culture surrounding the spirit, often buying bottles to resell them at a higher price.

White dog: Is whiskey before it is aged in barrels, also called white lightning, white whiskey, or hooch. It is called “white” because it hasn’t browned yet in a barrel.

Angel’s share: The amount of whiskey that evaporates from the barrel during aging, ranging from 2-5% of the total volume.

Devil’s cut: The process of extracting the whiskey trapped in the barrel’s wood is called because it is said to be the portion of whiskey that the devil claims for himself. The whiskey is extracted by drilling into the barrel and using a probe to extract the whiskey. This extracted whiskey is then blended with the aged whiskey that has been removed from the barrel. The end result is a whiskey that has a more intense and rich flavor, with notes of caramel, vanilla, and oak. Devil’s Cut is also a term used by Jim Beam as a brand name for their bourbon.

The Hunt: A general term used to describe the search for highly sought-after bottles.

Dusties: Old, out-of-production bottles of alcohol that have been sitting in a case, on a shelf, or buried in someone’s liquor cabinet

Flipper: Someone who buys bottles of bourbon to resell them for a profit, similar to a sneaker re-seller, but is typically looked down upon by the rest of the community who actually wants to appreciate the whiskey.

Whisky is the common spelling used outside of US and Ireland.

The proof number is twice the percentage of alcohol by volume, so a whiskey with an alcohol content of 40% ABV would be 80 proof. In the United States, a whiskey must be at least 40% ABV (80 proof) to be considered a whiskey, while in the European Union the minimum is 37.5% ABV (75 proof).

Proof can be an indicator of the quality of whiskey, as higher proof whiskey may have a stronger and more complex flavor. However, the proof level is not the only factor to consider when assessing whiskey quality, as the combination of ingredients, aging, and production method also play important roles.