Some are labeled by the country in which the whiskies are distilled. The other types are designated by the grain content.
BOURBON WHISKEY
The only spirit that was first made in the United States. Bourbon must contain at least 51 percent corn, be distilled at not more than 160 proof, and be aged in new charred oak barrels. It has a full bodied, sweet flavor.
CANADIAN WHISKEY
Produced in Canada principally from corn, but is also contains some rye, barley, and wheat. The mash is distilled off at a high proof and is filtered before bottling. A minimum of two years aging is required in either new or used barrels. Canadian whiskey has a characteristic light, slightly sweet flavor.
SCOTCH WHISKEY
Comes from Scotland and is made from peat dried, malted barley that has been fermented and distilled then blended with a corn rye whiskey. The barley whiskey is distilled off at 140 proof, the corn rye whiskey at 180 proof. The Scotch whiskey sold in the United States has been aged over four years. It is light bodied and has a smoky flavor.
STRAIGHT WHISKEY
Legally defined as being distilled at no higher than 160 proof, aged in new charred oak barrels at least two years, reduced to not less than 80 proof in strength, and containing no additives other than water. A straight whiskey has full flavor, body, and aroma. The dominant grain used in the mash determines the name of the whiskey; straight Bourbon whiskey if corn; straight rye whiskey if rye; straight wheat whiskey if wheat; straight malt whiskey if barley malt; and straight rye malt whiskey if rye malt. Straight corn whiskey, however, must be distilled from a mash containing at least 80 percent corn. Tennessee whiskey must be produced in the state of Tennessee from at least 51 percent corn. Blended straight whiskey consists of straight whiskies taken from different distilling periods and from different distilleries.
BLENDED WHISKEY
is a mixture of whiskey and neutral spirits. At least 20 percent of a grain whiskey. Because of the neutral spirits concentration, blended whiskies are naturally lighter in flavor and body than are straight whiskies. Most whiskey sold in the United States is blended.
Whiskies are used widely in beverages and find lesser use in cooked foods. Some people insist that whiskey is best when consumed straight. Others prefer it on the rocks or with water. Others prefer soda mixtures and cocktail blends such as sours, Manhattans, mint juleps, old fashioned blends or highballs. When you prepare a soup or a dessert topping try using a whiskey to accent the flavor. Fruit flavors are also complemented with the addition of a small amount of whiskey.
