Other whiskeys around the world are usually aged in oak barrels made from species of oak trees native to each region. American White Oak and Common Oak grown in France are the most popular types of oak used in the aging of spirits. Oak barrels are not only required in whiskey production, a legal requirement of both bourbon and scotch, but are also used in the wine-making process. With over 500 species of oak found worldwide, oak is widely available for aging spirits.

New oak barrels are used in the aging process for whiskey because of the flavor they impart into the whiskey. Each new barrel is charred with fire before being filled with liquid. There are distinct levels of char for each barrel ranging from being exposed for 15 seconds all the way up to 3 minutes for some experimental whiskeys. The most frequent char levels seen in bourbon whiskeys in a 3 or 4. I have seen level 4 char called alligator char because the wood is burnt enough that it takes on a texture similar to gator skin. If you are interested in learning more about char, check out Bourbonic.

As the distilled alcohol rests in the barrel, the changing temperatures expand and contract the wood, and the liquid takes on flavor and color during the aging process. Many reviews of whiskey echo tastes of vanilla or vanilla bean, which is a flavor that penetrates the spirit directly from the wood. The wood also tends to release sugars, giving bourbons the distinctive sweet spice. As the barrel ages, the liquid leeches the flavors from the barrel.

After the aging process is finished, the barrels have to find a new life outside of the whiskey industry. Recently, many have been used by beer brewers around the country to create barrel-aged beers that absorb the flavors of the whiskey into dark ales, stouts, and porters. Outside of alcoholic uses, barrels have also been repurposed into furniture and rustic décor.

Scotch

Scotch is a whiskey or whisky that originated in Scotland. Much like bourbon, which can only be made in the U.S., this whisky can only be called Scotch if it is distilled and aged in Scotland. There are strict legal requirements distillers must meet. Scotch must be aged for three years, but most distillers age their products for four years or longer.

Scotch is primarily made from malted barley, although it can sometimes be mixed with other cereal grains, like rice, oats, corn, wheat, etc. Barley is malted by starting with an extensive germination process, then drying out the barley over a smoldering peat fire, which creates the distinct smokey, peaty flavor of Scotch. Scotch made from malted barley and other cereal grains is called grain whisky or single grain. Single malt Scotch must be made from malted barley, fermented in a pot still, and originate from the same distillery. Blended malts on the other hand are a single malt product of two or more distilleries that are blended then bottled. Blended Scotch is a mix of single malt Scotch and single grain Scotch. Blended Scotch is the most common type of Scotch by a large margin accounting for roughly 90% of all sales according to The Scotch Advocate.

I have to admit, if you have come to this page to learn more about Scotch, you might be in the wrong place. Although I have been known to try it from time, I think Scotch tastes like band-aids… Alie’s grandpa was quite the Scotch fan, however, so she has a much more nostalgic liking to it with her grandpa giving her small sips when she was a child. To her, the flavor definitely has an age to it, and not a barrel-aged kind. She describes it almost like it takes on an aroma of being stored in a climate-controlled cabinet, much like you would store furs in a cedar chest.

Irish

Irish whiskey is another product that must be made in a specific location. Irish whiskeys must be distilled and aged on the island of Ireland. Typically, the Irish whiskey mash bill will include malted barley as the main ingredient. Irish whiskey is distilled to a slightly lower proof than other whiskeys. 94.8% is the maximum allowable. Distilling at a lower proof brings out more of the flavor of the grains instead of relying on the barrel to give it more flavor. Once distilled, the whiskey is aged in wooden casks no larger than 185 gallons for a minimum of three years.

The story of Irish whiskey is quite fascinating. There is evidence that King James I granted a distilling license back in 1608 for the distillery that would become Bushmills. Many believe that the distilling process to make whiskey was brought to Scotland by the Irish. Irish whiskey was widely viewed as the most popular whiskey in the world for much of the 18th and 19th centuries before facing a steep decline in demand. Irish whiskey was well-positioned to succeed considering the massive size of the British Empire. However, several political factors of the changing taste of people into the 20th century led to a crash. Temperance movements including American Prohibition, the Irish War for Independence, and trade sanctions by the British left Irish whiskey bottled up on the island.

By 1966 there were only two distilleries left in the entire country and by 1972, both distilleries had been acquired by the same parent company. At this point, Bushmills and Jameson brands were the only big names to survive. Like most of the whiskey industries, there has been a recent resurgence in growth. This had led to greater availability of Irish whiskey worldwide.

Canadian

Canadian Whisky had always been a household staple as far back as I can remember. I can still visualize my grandpa coming home from work, pouring Black Velvet into a glass, and topping it off with ice and water. My brother and I used to use the purple bags Crown Royal was sold in to store our sports trading cards. To this day, my brother swears the only good whisky in the world is Crown Royal because it’s so smooth. It makes sense that my grandpa, who survived two world wars, a great depression, and prohibition would have developed a taste for Canadian whisky. After all, family legend has it that he was a bootlegger running whisky from Canada into the U.S. during the latter part of prohibition.

Canadian Whisky must meet a few basic requirements to be called Canadian Whisky or Canadian Rye Whisky. First, it has to be created and aged in Canada. It must be aged in “wood vessels” for at least three years and it must be at least 80 proof. There are not any specific requirements about the types of barrels used for aging, so new and old barrels can be used to produce more unique and varied flavors to suit many palettes.

Canadian whisky is typically a blended product. Many Canadian whiskys start as a single grain alcohol, usually made from corn or rye, which are distilled to 180-190 proof. Flavoring whisky can be made with either a single grain or a mash bill which includes multiple grains, distilled to a lower proof in order to retain more of the grain’s flavor. Rye is an important additive to Canadian whisky, contributing to its unique flavor profile. Although Canadian Whisky has a lower rye content than many American rye whiskeys, the single grain distilling process allows distillers to use less rye, yet still highlight the rye flavor profile in their blends.

Tennessee

Although Google might only recognize Tennessee whiskey as a Chris Stapleton song, or George Jones if you are looking for the original version, it is a legitimate type of whiskey produced in, you guessed it, Tennessee. The mash bill is nearly identical to bourbon as the primary ingredient is at least 51% corn. The primary difference in the process is that the distilled spirit is filtered through charcoal made from sugar maple trees. This process is used to make the whiskey smoother.

If you’re just getting started with whiskey, Tennessee whiskey is a good place to start since it’s easy to find and easy to drink. The best-selling whiskey in the U.S. is a Tennessee whiskey called Jack Daniels. You may have heard of it.

Japanese

Japanese Whisky is another type that has seen increased interest in the U.S. since the early 2000s. Distillers in Japan sought to recreate Scotch so many of the whiskys will be single malt or a blend. Unlike Scotch, these whiskys tend to have less peat flavor. I tend to enjoy Japanese whisky much more than Scotch and that is likely due to the more restrained use of peat. There are several Japanese whiskys that have racked up wins at the World Whiskies Awards.

Rye

Rye whiskey made in the U.S. must contain at least 51% rye in the mash bill. Although Canadian whisky is considered to be a rye whiskey, the Canadians are able to create a distinct profile by distilling single grains then blending the whiskey to bring out the distinct rye spiciness. In the U.S., rye whiskeys are created using a mash bill which also includes corn and barley, and sometimes other cereal grains. Since the corn tends to overpower the rye flavor, a much higher percentage of rye needs to be used in the mash bill to bring out the flavor.

Many who try rye will find it to be peppery or spicy compared to the vanilla flavor most often found in bourbons. Ryes can be enjoyed neat or mixed up in a whiskey-forward cocktail. Rye is widely available in every liquor so you won’t have an issue picking up a bottle if you decide to give it a try.

American Single Malt

The rapid growth in the whiskey industry over the past decade has led distillers in new directions. One of those directions is towards American single malt whiskeys. Like their Scotch brethren, single malt whiskeys are made entirely of malted barley. They are then aged in aged in wooden barrels. This is considered to be an emerging category in the U.S. at the moment so each distiller tends to put their own twist on the product. Some are experimenting with how the barley is malted and how it is smoked. Others are taking liberties with blending single malts produced by the same distiller, but aged in different locations. There are many excellent whiskeys in this category, including Rocky Mountain Whiskey from our neighbor to the north, and Stranahan’s located in Denver, Colorado. I find these American single malts to be interesting and delicious so you are likely to find a few on our review list.