Whiskey composition in different countries

Scotch, bourbon, Irish, Canadian and evenJapanese whiskey ... All these drinks are related to each other. But the producing countries use different technologies of preparation. The composition of whiskey differs. How exactly? We will tell about this in our article. Many connoisseurs of distillates noticed that, depending on the country of origin, whiskey has its own distinctive taste. Scotch is a bully, and bourbon leaves caramel aftertaste. Irish whiskey is soft, and Scottish is bitter. The brand of the drink also plays an important role. Sometimes the manufacturer uses very soft spring water. There are also those that filter raw materials through blocks of peat. Aging in barrels gives the drink not only a fortress. Wood gives him a certain flavor. It is important that the barrels are old and they once contained other drinks. Then the bouquet of whiskey will be harder, more spacious. Well, now consider the composition of beverages in more detail.

What determines the taste of whiskey

Unlike cognacs, where terroir is important,assemblage and blending, the drink we are considering is quite simple. It consists of only two elements - the base and the water. As for the latter, everything is clear: the purer it will be, the softer the taste of the drink will turn out. The basis in each country is different, and it depends on the prevalence of cereals. For example, Scotch scotch is made from barley. This cereal is rich in starch, and therefore the process of fermentation is faster. Whiskey from Ireland, in addition to barley, includes rye. Thanks to her the taste of the drink becomes soft and slightly bitter. The basis of American bourbon is corn with the addition of other cereals (mainly wheat). In addition, the technology of whiskey preparation in the US is fundamentally different from the Scottish method. In America, the grain is cooked with sugar, and then put on fermentation. In Canada, whiskey is made from wheat, rye and corn. In Japan, masters manage to create a millet and rice drink. Whiskey is made there according to Scottish technology. But since raw materials are different, the taste of the drink is also very different. And let's not forget that each distillery uses its secret. Whether it is in raw materials, water or technology - this inevitably affects the characteristics of the drink.

Whiskey composition "Jack Daniels"

Well, now take a closer look at the contentsmost popular drinks. Let's start with the bestseller - American whiskey "Jack Daniels". The brand has been manufactured since 1975 in Tennessee. Like all bourbons, "Jack Daniels" is made on the basis of corn, the share of which is 80 percent. Another 12% is rye, and 8% is barley. All the rest is spring water. But Jack Daniels is not a bourbon. It differs from the American drink "Lincoln Technology". It consists in the fact that the whiskey is filtered through a three-meter layer of coal dropped from the maple. This company produces less strong (35 degrees, not 40) honey drink. Whiskey is double cleaned through a carbon filter. First - before filling the barrels, and then, four years later, before bottling. In the whiskey "Jack Daniels Honey", as you might guess, honey enters. This is said and taste, and the flavor, and the bee is not labeled. And the very name "Honey" means "honey". Ready-made whiskey "Jack Daniels Old No. 7" is mixed with a liqueur.

Composition of whiskey "Red Label"

This is a typical Scottish Scotch tape. It is made on the basis of barley. But the Scots produce two types of whiskey: monosortal and blended. "Red Label" refers to the latter. It consists of thirty-five varieties of alcohols. They are aged in barrels from three to five years. This whiskey at a price refers to budget drinks. In its composition the dye E 150a gives the drink a caramel color.

Whiskey Jamison: composition

The birthplace of this drink is Ireland. But the progenitor, the founder of the distillery "Jamison" was still a Scotsman. Therefore, the drink is made not from rye, but from barley. This is a mono-spiral whiskey. Part of barley arranges the artificial arrival of spring. When the grain sprouts, the drying process stops drying. Then they pour all the pure spring water and leave to wander. The composition of whiskey "Jamison" includes and not germinating barley. The founder of the distillery took from the Irish only one detail in the technology of preparation of the drink. In his native Scotland the malt was dried with smoke from burning peat. John Jamieson refused this idea. Therefore, in his creation there is no smell of smoke, characteristic of Scotch tape. But there is a scent of sherry. This is because of the barrels in which the drink ripens for at least six years. Earlier they contained a sherry.

Composition "Chivas Riga"

This brand is deservedly called the Prince of Scotlandscotch tape. The whiskey Chivas Rigal includes about forty single malts (single malt). All of them of different origins. Some varieties of barley are grown in the lowlands, others - in the highlands, the third - in the islands. But the "soul" of the drink "Chivas Rigal" is a sort of "Stratula". Single malt is produced in the picturesque town of Kate since 1786. At the distillery, the drink is aged for twelve years. He even visually differs from other alcohols. It is heavier, oily, with a taste of eucalyptus and mint.

"Nikka Oll Malt"

Japanese drinks in comparison with the Scottish andIrish - the newly emerging upstarts. Which nevertheless managed to consolidate their position and even push the world mastodons off the market. "Nikka" is one of the oldest whiskey brands in Japan. He founded the firm in the twenties of last century Masataka Taketsura. He pored over Europe, studying the basics of distillation in Scotland and Ireland, and returned home with a fair amount of knowledge. However, Taketsura began to apply the more common in Japan grass - millet. It was also germinated, drained, poured with malt water and fermented. In the whiskey is also added a little corn and rye.