whisky | Mass Food & Wine

Erin go bragh – It’s a popular phrase that is peppered about on St. Patrick’s Day across many a banner, makeshift sign, or uttered by the occasional parade watcher. Loosely translated in English, the phrase means ‘Ireland Forever’ and is a great source of national pride for many Irish folks. The same can be said about their whiskey. In fact, not only are most whiskeys a loose translation of the original Irish whiskey, they are also a great source of national pride for the Emerald Isle.

Irish whiskey was being produced as far back as over 1,000 years ago. Irish monks, after travelling to the Far East and identifying distillation methods, decided to bring a still back to the homeland, where they began perfecting the process. The more interesting part to this story is the fact that the people in the Far East were using distillation for perfumes. However, the Irish Monks, being the savvy businessmen that they were, decided they wanted to distill libations instead. Today, four main distilleries remain in operation producing over 60 variations for current public consumption. There are other distilleries in operation, however, they haven’t been around long enough for their product to reach maturation.

Some of the whiskeys being produced are more commonly known brands such as Jameson’s or Bushmills. However, the distilleries are also producing some finer and more expensive Irish whiskeys, such as Red Breast, which is distilled in a single copper pot still and aged for 12 years. While usually relegated for the beer and shot combo, Jameson’s is also getting into the aging game by releasing some reserve editions, which have been aged for 12 years.

So what makes Irish whiskey different from its counterparts around the world? Well, one obvious distinction is that it is produced in the country of Ireland. But aside from that, one of the defining characteristics of Irish whiskey is that the whiskey is aged in used bourbon or sherry casks. Why is this important? In short, the more times a barrel is used, the smoother the characteristics are that it may impart into the liquid it is holding. If new barrels were being used, the wood characteristics would be much sharper and more defined. For example, some classifications of whiskey (bourbon and rye) require the use of new, charred American oak barrels. This imparts some distinct depth, flavor, and tones to the liquid. Irish whiskey distilleries, on the other hand, feel that by using casks that have already been through the process, they are imparting smoother characteristics to their product, thereby making it more approachable. Add to this the fact that many Irish whiskeys are the result of blending several single malt whiskeys together, and you have yourself a naturally smooth, drinkable whiskey.

When you’re out celebrating St. Patrick’s Day this month, savor a glass of Irish whiskey and remember the legacy behind it. There is far too much heritage in that glass to be taken only as a shot. Enjoy a glass on the rocks or by itself, neat, and as the saying goes, “If you’re lucky enough to be Irish… You’re lucky enough!”

Irish Hot Toddy

2 oz Irish Whiskey
Pour whiskey in glass and top with piping hot water
Add a squeeze of lemon

Irish Coffee

2 oz Irish Whiskey
.5 oz coffee liquer
Dash or two of bitters
Top with whipped cream

When I think of the cold winter months that are beginning to set in here in New England, I can’t help but think of enjoying a nice glass of whiskey as I warm up by the fire. While in reality I may not have easy access to a big, warm fireplace, I do have access to many high quality whiskeys that are not names Jack or Jim. In fact, there is just so much to know and learn on the topic, that it is, at times, overwhelming. But don’t let that scare you, the topic of whiskey, or whisky (if you are on the British isles), is one of great joy and intrigue. There are so many variations on this spirit that we can’t possibly try and cover everything in one article. We won’t even attempt to get into the Scottish aqua vitae known as Scotch, which deserves a whole article on its own. But, I digress, for what I can do is introduce you to some of the basics of whiskey… and let you decide which style you like the most.

First things first, whiskey is a distilled spirit that is distilled from different grains, including barley, rye, wheat, and corn. Different mixtures of these grains make up what is known as the ‘mash.’ Each type of whiskey has its own particular mash bill that must be adhered to. So let’s start with a couple of my favorites: bourbon and rye whiskey.

Bourbon, or Kentucky straight, as some call it, is a mash of at least 51% corn. Once the corn is milled at the distillery, it is added to water and heated, to begin the fermentation process. It is in this process that enzymes break down the grain and produce alcohol as a by-product. The name Bourbon comes from the county in Kentucky where it was originally produced. Contrary to popular belief, it does not, by definition, have to be produced in Kentucky, although most Kentuckians would have you believe otherwise. In fact, neighboring Tennessee also produces a bourbon, but they call it Tennessee whiskey to differentiate it (think George Dickel or Jack Daniels). However, there are indeed some stipulations for a whiskey to be labeled Bourbon…

Bourbon must be distilled in the United States
Bourbon must be aged in new, charred oak barrels
Bourbon must be at least 51% corn mash

There are other stipulations as well that deal with the proof of bourbon, but this is a good introduction for now. I should note, that in order for Bourbon to be called ‘straight’ bourbon, that means it has been aged at least 2 years. Furthermore, the aging in the charred oak barrels is what gives whiskey the color and subtle caramel notes. As a general rule, bourbon tends to be on the sweeter side of whiskeys due to the high corn content in it’s mash bill. This is important when mixing cocktails, for you folks that like to mix some cocktails at home.

American rye whiskey, on the other hand, must contain at least 51% rye in it’s mash bill. On a side note, there is also a Canadian rye whiskey, that may or may not contain rye. Let’s stick to the American rye since it appears the Canucks don’t have their rye ‘straight’. In any event, the other ingredients in the rye mash are usually corn and malted barley. Like it’s bourbon counterpart, rye must be aged in new, charred oak barrels, and must be aged at least 2 years to be considered ‘straight’.

Interestingly enough, rye was the prevalent American whiskey in the Northeast prior to that wretched time in American history known as Prohibition. However, it began to disappear around that time, some would argue, because bourbon was sweeter, and therefore easier to mask the alcohol. This was important should anyone, inquire about the beverage you were drinking or selling at the time.

The main differences between rye and bourbon is the mash and the flavor profile. While bourbon is sweeter, rye tends to be drier, and has some spicier tones to it. However, both bourbon and rye whiskeys work well in the cold winter months.

So, there lays the groundwork for your whiskey, or whisky, wherever you may find yourself. A couple of quintessential whiskey cocktails that are simple enough to make at home:

Old Fashioned

2 oz. Rye whiskey
2 dashes of aromatic bitters or orange bitters
1 sugar cube
Garnish – orange peel

Place sugar cube in empty rocks glass. Add bitters and just a dash of club soda (to help dissolve the sugar). Muddle sugar cube until mostly dissolved. Add whiskey and ice. Finish cocktail with orange peel (squeeze oil from orange peel over drink).

Manhattan

2 oz. Bourbon
1 oz. Carpano Antica (or any other sweet vermouth you have on hand)
2 dashes of aromatic bitters or orange bitters

Stir in mixing glass and pour straight up or over rocks. Garnish with orange peel or cherry (squeeze oil from orange peel over drink).

Cheers!

Tag: whisky

Irish Whiskey: Luck Not Required

Irish Hot Toddy

Irish Coffee

Whiskey’s Anatomy

Old Fashioned

Manhattan