By: Trusted Expert, Samantha Nelmes.

Whisk(e)y 101

Whisky (or whiskey, depending on where it’s made) is, at its core, a distilled spirit crafted from fermented grain and aged in wood. Simple, right? But step into our store, and you’ll find a wall of options – each with its own unique character.

Feeling overwhelmed? Don’t worry! This guide will break down the basics of whisky-making and highlight popular styles, so you can confidently choose the perfect bottle (or two) to take home.

Basics of Production:

·         Grains – barley, corn, and rye are some of the most common grains used. Each brings its own unique character to the whisky, from sweet and smooth to spicy and bold.

·         Malting – Some whiskies, especially single malts go through a process where barley grains are soaked, germinated, and dried to convert stored starches into fermentable sugars.

·         Mashing – the grains are ground up and mixed with hot water, releasing sugars.

·         Fermentation – Yeast is added to this sugary liquid (called the mash), turning it into alcohol. This stage produces a beer-like liquid known as the “wash” and has an ABV around 7%-10%.

·         Distillation – the wash is heated, and alcohol is separated and concentrated through either a pot still or a column still.

·         Maturation – Most whisky is aged/finished in wooden casks -typically oak- which influences its flavour, aromas, and colour. The type of oak, previous barrel use, and time spent aging all can impact the final product.

·         Bottling – After aging, the whisky is put into bottle. It sometimes can be diluted with water to reach a lower ABV or kept at ‘cask strength’ where the ABV is the same as what it was in the barrel.

Styles of Whiskey

There are many approaches to creating a whisky and each unique style has its own personality. Some styles are highly regulated in terms of production, while others allow for more creativity. Here’s some of the most well-known types.

Scotch Whisky (Scotland)

Scotland is home to several whisky-producing regions, each imparting distinct characteristics due to differences in climate, water sources, and grain quality. By law, Scotch whisky must be made in Scotland (duh!) and aged for a minimum of three years in oak barrels. 

The two types of Scotch whiskies you will see are Single Malt and Blended Malt. The Single Malt Scotch is made at one distillery from 100% malted barley. The Blended scotch can be a mix of whiskies from multiple distilleries and can combine malt and grain whiskies.

Some Notable Scotch Regions and Suggestions:

Speyside

Speyside is home to over half of the country’s distilleries. The region is known for its smooth, elegant, and often fruit-forward whiskies, with flavours of apple, pear, honey and sometimes sherried richness.

·         Glenlivet 12 – Light florals, crisp apple, and honey

·         Balvenie 14 Caribbean Cask – Rich vanilla, tropical fruit, and rum sweetness

Highland

The Highland region is Scotland’s largest by area, and it covers a diverse range of styles. Coastal Highland whiskies can have briny, maritime influences, while inland often produce meltier, fruitier expressions.

·         Glenmorangie 10 – Soft profile, bright citrus, ripe peach, almond

·         Oban 14 – Briney sea air, citrus zest, gentle spice, slight smoke

Islay

Famous for their bold, smoky, and maritime flavours, resulting from the region’s heavy use of peated malt and coastal maturation. Their whiskies often feature flavours of seaweed, cigar, and smoked meats, making them a favourite for fans of robust and complex drams.

·         Bowmore 12 – peat smoke, sea salt, honey, and dark chocolate

·         Lagavulin 16 – campfire, dried fruits, iodine, and leather

Bourbon (USA)

Bourbon is known for its rich, sweet, and full-bodied flavour. To legally qualify as bourbon, it must contain at least 51% corn (the remainder can be rye, wheat, or barley) and must be aged in new, charred American oak barrels. No additives are allowed except for water to adjust the ABV when necessary.

Some Notable Bourbon Styles and Suggestions:

Straight Bourbon:

Must be aged a minimum of two years and contain no added colouring or flavoring.

·         Buffalo Trace Kentucky Straight Bourbon Whiskey – Caramel, vanilla, warm oak spice

Bottled-in-Bond Bourbon:

This style is aged at least 4 years, bottled at 50% ABV (100 proof), and produced in a single season at a single distillery.

·         Old Grand-Dad Bonded Bourbon – Bold spice, citrus, and toasted oak.

Cask Strength Bourbon:

This style is not diluted with water after aging, resulting in a higher ABV (55-65%) and intense flavour.

·         Wild Turkey ‘Rare Breed’ Barrel Proof Bourbon – Rich caramel, rye spice, and dried fruit

Rye Whisky (USA/Canada)

Primarily this is a whisky that is distilled by you get it, rye grain! This gives a distinctive spicy, peppery, and dry character to the spirit. Not all Rye’s are the same though as our neighbors to the South have different regulations than we do.

American Rye Whiskey:

Must be made from at least 51% rye grain and aged in new, charred oak barrels (similar to bourbon). Typically, these whiskies have a bold spice, pepper, and hints of baking spices or herbal notes.

·         Michter’s US*1 Single Barrel Rye – Caramel, apricot, and toasted baking spices

·         Sazerac Rye – Smooth vanilla, clove, all spice

Canadian Rye Whisky

No regulations on rye content – often times it’s a mix of grains (corn, wheat, barley, rye). It must be aged in oak barrels for at least three years. These whiskies tend to be smoother and lighter than American rye, with caramel and subtle spice notes. Though, with less limits on regulations it can give distilleries more room to create different flavors.

·         Alberta Premium – Mellow vanilla, light spice, toasty oak grain

·         Lot No. 40 Single Copper Pot Still – Bold rye spice, dark fruit, a touch of cedar

Irish Whiskey (Ireland)

Irish whiskey is often described as smooth, easy-drinking, and approachable, making it a popular choice for both newcomers and seasoned enthusiasts. One of the reasons for this key signature smoothness is the triple distillation process, which results in a lighter, more refined spirit. To be legally classified as Irish Whiskey, it must be distilled and aged in Ireland for at least three years in wooden casks.

Some Notable Irish Whiskey Styles and Suggestions:

Single Malt Irish Whiskey:

 Made from 100% malted barley at a single distillery, this style is typically triple-distilled for extra smoothness and complexity.

·         Waterford ‘The Cuvee’ Single Malt – honey, orchard fruits, vanilla, and cedar

Single Pot Still Irish Whiskey:

A uniquely Irish style, made from a mix of malted and unmalted barley. Distilled in traditional pot still, this method gives it a full-bodied texture.

·         Green Spot – pear, citrus zest, light caramel and touch of nutmeg

Blended Irish Whiskey:

The most common style, blending single malt, grain whiskey, and pot still whiskey to create a smooth and balanced profile.

·         Jameson Original – Classic smoothness with soft vanilla and spice