Whiskey

RULES OF BOURBON

The Federal Standards of identity for Distilled Spirits (27 C.F.R. § 5.22 The standards of identity) state that bourbon made for U.S. consumption must be:

1. Produced in the United States

2. Made from a grain mixture that is at least 51% corn

3. Aged in new, charred oak containers

4. Distilled to no more than 160 (U.S.) proof

5. Entered into the barrel for aging at no more than 125 proof

6. Bottled at 80 proof or more

WHISKEY VS. WHISKY

The difference comes from the translations of the word from the Scottish and Irish Gaelic form. The extra ‘e’ is also used when referring to American whiskeys. The ‘e’ was taken to the US by the Irish immigrants in the 1700s and has been used ever since.

RULES OF SCOTCH

1. All Scotch whisky must be distilled and matured in Scotland

2. Scotch whisky can only be called Scotch whisky after it has matured for a minimum of three years in oak casks in Scotland. Many whiskies are matured for much longer. An age statement on a label denotes the age of the youngest whisky in the bottle.

3. Scotch whisky has to be bottled at a minimum strength of 40% ABV

4. There are two main types of Scotch whisky:

I. Single Malt Scotch Whisky
• Made from 100% malted barley
• The product of a single distillery
Examples of Single Malts: Macallan, Talisker, Laphroaig, Glenmorangie

II. Blended Scotch Whisky
• Made by blending together a number of single malts (can be up to 40) and grain whiskies
• Accounts for 90% of all Scotch whisky soldExamples of Blended Scotch Whisky: Chivas Regal, Dewar’s