Whisky tasting

Last Saturday, I attended to a BBQ with the Esperanto Group of Toronto. Part of the program was a Whisky tasting. It was a great opportunity to learn about this Drink that is popular in North America and most of us do not think about this art. Here I write about some things I learned during my experience. 

The Whisky tasting started with Vodka, because vodka is like a blank sample in comparison with whisky, so its flavour does not have influence over our senses and our mouth gets used to the burn from Alcohol, and is is possible then to focus on the flavours of Whisky. 

In this picture, we can see the brands of whisky used in the same order they were tasted. 

1.- Bourbon Whiskey

It is made in the state of Kentucky in the USA and has at least 51% corn in its composition, but it has also barley and rye. It is made in a distillation column and always aged in a new charred oak barrel. It is sweet and the corn gives it its salty butter quality and granary toast to the nose. Part of the flavours come from the barrel. There is a touch of spice. It does not contain any additives.

 2.- Irish Whiskey

In this case we tasted Powers, that is made in Ireland from a mix of Malted and non malted barley that provides its special flavour with some notes of Pines. Part of the whiskey is made in a pot distiller in three steps, and part of it is made in a distillation column. It is aged in old barrels that were earlier used for Bourbon. To the palate it causes a smooth flavor of Coffee, chocolate and a dry spice and it reminds the smell of a Christmas cookie.

Some of the tools used in the tasting

3.- Blended Scotch Whisky

Most of Scotch Whiskies are blended. They are a mix of diverse distillations, and also a mix of Whisky from a pot distiller (100% malted Barley) and neutral spirit grain. The art of mixing consist of achieve with precision the same taste all the time, task that is very difficult due to the differences in the grains used, the aging processes, barrels where they were aged, etc. Malt Scotch whisky is distilled 2 times in a pot-distiller, and is aged in a bourbon barrel. Malted barley is dried with a fire from a peat that provides this particular peat flavour to the grain that is famous in scotch whiskies.

4.- Rye Whisky

Rye is possibly the most used grain in Whiskies. This is the cause of its spiciness. You can taste the rye as integral part of it. Even the origine of the rye is relevant to the final taste. Whisky can be made 100% from rye if it is distilled till the neutral spirit point, then the flavour disappears and it becomes difficult to spot which rye was used, even if the whisky is made 100% of Rye. Northern Harvest Rye it’s a new Canadian whisky that was awarded the Best Whisky in the World in 2016. It is a mix of different whiskies of different age from Crown Royal, and it is 90% rye. 

5.- Canadian Whisky:

Canadian Whisky is traditionally the most monotonous of the greatest whiskies, because it was originally designed for massive production to be finally used mixed with other drinks. But the art of whisky made its way to Canada, producing very popular brands for new Markets. Like bourbon, it is made mostly produced with Corn with malted barley and rye. Like other whiskies in the world it is aged in old bourbon barrels. But it is less sweet than bourbon and rye has a stronger part in its taste. You can find notes of sweet butter, vanilla and flowery flavours. 

6.- Singe Malt Scotch Whisky - Highland

Single malt Scotch whisky is made 100% malted barley, in one distillery. Traditionally we speak about different regions of Scotland, which have different styles, but in the last times this situation has complicated. We tasted Glenmorangie, which has strong notes of fruity flavour, and quite creamy to the palate.    

7.- Single malt Scotch Whisky - Islands

We tasted here Talisker, a whisky that comes from the Island of “Skye”. It has a flavour influenced by the sea and peat that influences during the distillation and aging in old bourbon barrels.