If you want something a little bit unexpected in your bar, then let us introduce you to a world of whiskies. These countries have created their own variations of the classic Scottish spirit and are impressing whiskey connoisseurs around the globe.
Everyone knows that in America, they like to do things their own way. That attitude comes through in how they make their whiskeys and also in how they spell it. The Scots spell it whiskey, whereas the Americans add an extra ‘e’ to their whiskey.
The Americans have become very good at using the grains they have in abundance when making whiskey, using corn, rye and wheat to create a range of different styles that include bourbon whiskey, malt whiskey, rye whiskey and Tennessee whiskey.
Bourbon whiskey is arguably the most popular style produced in the U.S.A. It is made from a grain mixture that is at least 51% corn and aged in new, charred white-oak barrels for at least 24 months. It matures much more quickly due to the humidity of where it is produced and is known for its sweet, smooth flavour with hints of vanilla.
It’s all in the name when it comes to malt whiskey. Made from mash that is at least 51% malted barley, this is America’s answer to single malt. Using a lot of the guidelines of Scotland, these are distilled at a single distillery, but are mashed and matured in the good ol’ United States of America.
While wheat and barley are commonly used to make rye whiskey, U.S. law mandates that at least 51% of the grain used be rye. Rye whiskey is most similar in taste to bourbon, with a notable spiciness and slightly bitter flavour that comes from the natural flavours of rye, making it distinct from all the other styles.
While very similar to bourbon, in that it requires a distillate of at least 51% corn, the thing that sets Tennessee whiskey apart is its unique filtration process, in which the whiskey is allowed to slowly drip through 10 feet of sugar-maple charcoal, making it much mellower. This added step can take up to two weeks to run a single batch through before it is aged for a minimum of two years.
Aged longer than usual in barrels containing French oak staves for flavour, it won Gold at SWSC 2015.
This shining small batch bourbon is artfully aged for spicy and light-bodied flavours with a clean finish.
Classic bourbon matured for ten years from a timeless recipe, it features balanced flavour and a lingering finish.
Charcoal-mellowed then aged in handcrafted barrels to produce flavours of vanilla, toasted oak and caramel.
From the most awarded bourbon distillery in the world, expect aromas of honey, vanilla, oak and coriander
Award-winning, iconic bourbon with high rye content. Aged in American white oak barrels.
Irish whiskey is made in a pot still and is distilled three times, as opposed to the more common Scottish double distillation, which gives it a smoother character that is more relaxed and rounded with just the perfect amount of sweetness.
Canadian whisky is very similar to bourbon. Known for the inclusion of a small amount of rye in their maltings, Canadians also use a combination of barley, corn and wheat grains to create a whisky famed for its smoothness.
The Japanese whisky industry is less than a century old with only a handful of distilleries in existence. The Japanese learned a lot of their techniques from the Scottish distilleries but have moved fast to develop their own unique styles, from smoky and bold to light and precise.
This triple distilled world-renowned Irish whiskey won Gold at the San Francisco World Spirit Awards – 2012, 2013, 2015.
Whisky made with pure waters from the Southern Japanese Alps, it has aromas of peppermint, melon and cucumber.
Higher rye and barley content produce a richer flavour that’s more refined than the classic Canadian Club.
Triple distilled and aged for a minimum of 4 years, it displays spicy and vanilla notes with sweet sherry.