Whisky
• HOW FAR BACK DOES T HE HISTORY OF WHISKY DATE ?
• OVE R 200 YEARS
• OVE R 500 YEARS
• OVE R 1,000 Y EARS
• OVE R 2,000 Y EARS
• THE CORRECT A NSWER IS 500 Y EARS
Did You Know?
THE D IF FERE NCE BETW EEN WHISKY AN D WHISKEY ISN’T JUS T
SP ELLING—IT REF LECT S TRAD IT ION AN D ORIGIN!
Whiskey (with an "e") is used in Ireland and the United States
Whisky (without the "e") is used in Scotland , Canada , Japan ,
and many ot her regions worldwide.
What Is Whisky Made
From?
Basic Ingredients:
Grain – Can be barley الشعير, corn حبوب
ذرة, rye Grain ( Rye Plant ), or wheat
( القمحdepends on the type of whisky)
Water – Used in mashing and distillation
Yeast – Added to convert sugars into
alcohol during fermentation
How Many Style of whiskies
•S co tc h W h i s ky
•I r i s h W h i s key
•B our b on
•Rye W h i s key
•Te nn es s e e W hi s key
•C a na d i a n W h i s ky
•Ja pa ne s e W hi s k y
Scotch (Scotland)
DISTILLE D FROM MALTED BARLE Y IN SCOTLAN D.
SINGLE MA LT (ON E DISTILLERY, 100% MA LT ED BARLE Y)
BLE NDE D MALT (MA LT S FROM MU LT IP LE DISTILLE RIES )
BLE NDE D SCOTC H (MA LT + GRAIN WHIS KY FROM OTHER DISTILLE RY )
Did You Know
W HAT I S , " G LE N" MEA NS :
M A N Y S COT TI SH D IS TI L L ER IES A RE LO CATE D I N VA L L EYS
N EA R RI VE RS OR S TR EAM S , W H IC H P ROVI D E
F RES H WAT ER FO R W HI S K Y P R OD U CT IO N .
Bourbon (USA)
BOURBON ( USA ) A CORN-BAS E D
WHI SKY ( ≥51% CORN) MATU RED
IN NE W CHA RRE D OA K ( NEW
OA K N OT US E D BE FORE A ND
FROM INS IDE OF THE BA RRE L IS
BURNE D ( CHA RRE D) WIT H FIRE
TO CRE AT E A LAYE R OF
CHA RCOA L RELEAS ES N ATU RA L
FLAVORS FROM THE WO OD —
LIKE VAN ILLA , CARA ME L, S PICE ,
A ND S MOKE .
Rye Whiskey (USA/Canada)
M A S H B IL L ≥ 5 1% R Y E ; K N O W N F OR S P I C Y, P E P P E R Y N OT E S
•M a d e p r i m a r i l y f ro m r y e g r a i n ( u s u a l l y a t l e a s t 5 1 % r ye i n
th e m as h bi ll)
•H a s a s p i c y, p e p p e r y, a n d s o me t i m e s f r u i t y fl a vo r p r o f i l e
•G e n e ra l l y d r i e r a n d s h a r p e r t h a n b o u rb o n o r m a l t w h i s k y
•P o p u l a r i n t h e U .S . a n d C a n a d a
M a n h a t t a n ( ry e w h i s ke y, s w e e t v e rm o u t h , b i t t e rs ) — a r g u a b l y
t h e m o s t fa mo u s r ye c o c kt a i l
O l d Fa s h i o n e d ( ry e w h i s ke y, s u g a r, b i t t e rs , o ra n g e p e e l ) —
s p i c y t w i s t c o mp a re d t o b o u r b o n v e r s i o n
S a z e ra c ( ry e w h i s ke y, a b s i n t h e r i n s e , b i t t e r s , s u ga r ) — N e w
O r l e a n s c l a s s i c , ry e i s t ra d i t i o n a l
W h i sk e y S o u r ( ry e w h i s ke y, l e m o n j u i c e , s u g a r) — g i v e s a
s p i c y b a l a n c e t o t h e s o u rn e s s
Tennessee Whiskey
(USA)
B O U R B O N - S T Y L E B U T F I LT E R E D T H R O U G H
S U G A R M A P L E C H A R C O A L O A K (T H E
LI NCO LN CO UNT Y PRO CES S )
• B E FO R E A GI N G, T H E N E W
D I S T I L L E D W H I S K EY ( C A L L E D
“ W H I T E D O G ” ) I S F I LT E R E D
T H R O U G H A T H I C K L AY ER O F
CHARCOAL M ADE FROM SUG AR
M A PL E W O O D .
•T H I S P R O C E S S I S A L S O C A L L E D
C H A R C OA L M E LL OW I N G OR
C H A R C O A L F I LT E R I N G .
•A F T E R T H I S, T H E W H I S K E Y I S
A GE D IN N E W C H A R R E D OA K
BARRELS
•I t r e m o v e s i m p u r i t i e s a n d h a r s h
f la vors .
•I t s m o o th s a n d m e l l o w s t h e
w h i s k e y.
•G i v e s Te n n e s s e e w h i s k e y i t s
s i g n a t u r e m e l l o w, s l i g h t l y s w e e t
c ha r ac t er
Irish Whiskey (Ireland)
MUS T B E A G ED ≥ 3 Y EA R S I N IR E L A ND CO M M O N S TY LE S AR E S IN G L E M A LT , S IN G LE G R A IN ,
B L E ND E D, A ND UNI Q UE LY S IN G L E P OT S TI L L ( M ALT ED + UN MALT ED BA R LE Y IN PO T S T ILL)
WH Y ARE MO ST I RI SH WH I SK I ES D IST I LL ED T H RE E TI M ES?
SM O OT H E R, LI GH T ER SP IR I T
T R IPL E D IS T ILLAT IO N G E NE R A L LY PR OD UC ES A PUR E R , C LE A NE R , A ND L IG H T ER S PI R IT BY
R E MOV ING MO R E I MPUR IT IE S TH A N D O UB L E D IS T ILL ATI ON .
LE SS P EAT, MO R E F R UI T
T R A DI TI ON AL LY, IR I S H W H IS K EY IS LE SS P EAT Y T H AN S COTC H , E MPH A S IZ ING F R UI T,
VAN IL LA , AN D F LO RA L N OT ES .
I ri sh wh is ke y is na tu ra l l y c l e a r w he n fr e sh ly d i sti l l e d (c al l e d “ n ew - m ak e s pi r i t ” ) .
It s go ld e n am be r c o l o r co m e s m ai n ly f ro m a gi n g i n o a k c a s ks .
Japanese Whisky
(Japan)
INSPIRED BY SCOTCH; U SES M ALT A ND
GRA IN W ITH LOCA L TWIS TS (OFT E N
A GE D IN JA PA NE SE MIZU NA RA
OA K,IN CEN S E N OT ES
MIZU N ARA OA K BARRE LS ARE SPE CIA L,
RA RE AN D EXPE N SI VE )
Category / Origin Base Grain(s) Typical Flavors Example Brands / Expressions
Glenmorangie 10yo (Highland); Dalmore
Scotch (Highland) 100% malted barley Rich, fruity, sometimes peated
12
Scotch (Speyside) 100% malted barley Fruity (apple, pear, honey), vanilla, spice Macallan 12 (Sherry cask); Glenlivet 12
Scotch (Islay) 100% malted barley Intense peat smoke, iodine, sea brine Laphroaig 10; Ardbeg 10; Lagavulin 16
Smooth, creamy, spicy (cinnamon/anise);
Irish (Single Pot Still) Malted+unmalted barley Redbreast 12; Jameson; Green Spot
light fruit and grain
Irish (Other) Barley + grains Light, smooth, honey Bushmills 10; Teeling Small Batch
Sweet (vanilla, caramel, oak), Buffalo Trace; Woodford Reserve; Jim
Bourbon (USA) ≥51% corn (rest rye, barley)
caramelized sugar, light spice Beam; Maker’s Mark
Similar to Bourbon but softer (maple-
Tennessee (USA) ≥51% corn Jack Daniel’s; George Dickel
charcoal filtered)
Bulleit Rye; Sazerac Rye; Canadian Club
Rye (USA/Can) ≥51% rye Spicy (pepper, cinnamon, clove), dry
100% Rye
Delicate fruit (pear, citrus), honey,
Japanese Malted barley + grains mizunara oak spices (sandalwood, Yamazaki 12; Hakushu 12; Nikka Yoichi
coconut)
Thank You
