What is whiskey, anyway? Why do we drink it? Where is it made? What makes it really good? Whiskey (or whisky) is a distilled alcoholic beverage made from fermented grain mash. The grains used can include corn, wheat, rye, and barley. At this point, the resulting liquid is drinkable but unrefined. It would be considered a sort of moonshine, so named because the rural distillers plied their craft by the light of the moon, to avoid being taxed by the excise man. You can spell it this way [whiskey] or whisky, if it’s from Scotland, Canada, or Japan! Proper whiskey was probably born around 1000 CE, first produced and promoted by Christian monks from Ireland.
Types of Whiskey
The hallmark of Scottish whisky (Scotch) is the peat smoke. In boggy areas, common to the landscape of Scotland and Ireland, peat is formed by moss, grass, and tree roots decomposing very slowly in water. Peat is acidic and acts as a natural mummifier of ancient bodies. Peat was the most ubiquitous form of fuel to heat the homes of these island communities for thousands of years. It fired the hearths for warmth and cooking as well as the distillery kilns, thereby lending its distinctive flavor to the spirits of those parts. Islay in the Southern Hebrides produces some of the most well known and finest single malt Scotch such as Laphroaig and Lagavulin.
The evolution of whiskey for centuries occurred on a micro level, with Irish monks developing their own distinctive techniques. Especially after English monarch Henry VIII outlawed the monasteries in the name of his opportunistic Protestantism, those unhoused skilled craftsmen took their trade on the road, and began the business of whiskey for profit. Irish whiskey is triple distilled and therefore has a smoother taste. Most are made without peat and show lighter flavors like apple, grass, honey, and leather.
Bourbon is distinctly American and most often associated with the American South, especially the hills of Kentucky and remote Appalachian hollows. Bourbon must be comprised of at least 51% corn. It is aged in new charred oak, going into the barrel at no more than 125 proof and bottled at 80 proof or more. Bourbon has a rich sweetness and a round quality on the palette. In part a product of its making and marketing, today bourbon still carries the connotation of rebellion and lawlessness.
Tennessee whiskey is one of the most heavily restricted types of whiskey in the world. It has to be made in Tennessee, it has to use 51% corn mash bill, and must be aged in new charred oak barrels, like bourbon. Taking the process one step further, Tennessee whiskey is then subjected to a maple charcoal filtration process that further removes impurities and mellows out the flavor. In our research for this article we became fascinated by the story of Uncle Nearest, a Black, Female owned distillery out of Lynchburg. The recently unearthed true story of its origins, corroborated by historians, archeologists and other scholars reveals the real legend behind the name. Allow us to digress for a moment:
Nathan "Nearest" Green was born a slave on a plantation in Tennessee. His ancestral origins are in West Africa, where using charcoal to purify water is an ancient practice. When Nearest was freed from slavery by the 13th amendment, he was already on his way to becoming the first African American Master Distiller. He passed his craft onto a young white boy who worked on the same farm as he, a boy by the name of Jasper, who came from an impoverished local family, and eventually would be known the world over as Jack Daniels. Like so many American stories, there is a Black mind and maker behind a cultural touchstone as ubiquitous as Southern whiskey.
Rye must be made from at least 51% rye grain. It is spicier and more robust than most bourbon, which makes it the ideal basis for a Manhattan. A Manhattan is a classic cocktail that mixes sweet vermouth and bitters with the rye whiskey. It can be served up or on the rocks. The Causeway Bar, our onsite restaurant mixes up a brilliant Maine Maple Manhattan with locally made spirits and syrup from an upstate sugarworks.
Japanese whisky is inspired by Scotch, and is typically characterized by meticulous craftsmanship and refined flavors. Tasting profile may include aromas of flower, ginseng, sandalwood, and cedar. One of the earliest commercial producers was a man named Shinjirro Torii who built a distillery in Yamazaki, a suburb of Kyoto, known for its pure spring waters. Could this natural resource be the signature of Japan's clean, woodsy liquor?
Canadian whisky is typically softer and lighter than American whiskey with flavors like maple syrup and dried fruits. Mustachioed middle class business types in the 1970's and '80's drank a lot of Canadian hooch, whether at the neighborhood bar or bought for home in large handled bottles from the corner package store. Like most consumer goods, Canadian whisky has improved in taste and technique in recent years. And while you can still serve it in a highball glass with a mixer of lemon lime soda, it would be a disservice to the high quality of the spirit from our gentle neighbors to the north.
How To Taste Whiskey Properly
Of course anyone can crack open a bottle and take a pull. But if you are drinking whisky for the appreciation of a finely crafted spirit and want to refine your palette and enhance the experience, you can employ these techniques to drink better. Use all your senses to appreciate the nuance and complexities of the spirit in your glass! Examine the color. Light amber color usually indicates a younger spirit. Darker liquor, having been aged longer, will have a richer flavor.
Next, swirl the whiskey gently in your glass. The droplets that cling to the side of the glass, like in wine tasting, are called legs, or sometimes tears. This tells you about alcohol content and viscosity.
Smelling whiskey is a wonderful way to get acquainted with your dram. When you inhale do you get fruit, spice, smoke, or oak? The questions in mind include: Where is this from? What type of wood was used for the aging barrel? Which grain is the main ingredient?
For those interested in fully tasting a whiskey with discernment and attention, there is even a way to drink. One should always sip, of course. One small sip should roll across the tongue from the tip to the back. Notice the balance of sweetness, bitterness, and alcohol. A longer finish indicates more complex flavors.
Pairing Whiskey with Food
Pairing whiskey with food is a fun and fascinating pastime. Explore countless combinations and derive more enjoyment from both the drink and the meal with complementary flavors. All of this is imperative to taste more, taste better. None of these rules are terribly strict; feel free to experiment and decide what you like best! Consider:
Bourbon pairs with smoky dishes, grilled meats, and BBQ with notes of sweet caramel.
Single Malt Scotch drinks well with rich, pungent blue cheese or smoked salmon. Roast beef or lamb would also be quite wonderful!
Irish Whisky is lovely with seafood or poultry, and cream sauces.
Rye is nice with mild spice, or a fatty cheese like brie, with apple pie, sweet nuts, and even chili or roasted vegetables.
Japanese Whisky is divine served with delicate foods with a hint of sweetness such as raw oysters.
Whiskey For Beginners
Setting up a home bar or bar cart? Know your glassware. When you’re getting into whiskey it’s good to get to know how to pour and serve the spirit. A tumbler or lowball glass is good for a neat pour, that means only whiskey. Ice (on the rocks) or a splash of water opens up the flavors and can mellow the alcohol. A Glencairn or tulip-shaped glass is really ideal for tasting, due to use flared rim which concentrates the aromas while allowing excess alcohol to waft away. The large bowl is ideal for swirling. But don't let the lack of proper glassware deter you. Get started today with whatever you have on hand!
Be sure to have good ice served on the side, fresh with no off flavors from your freezer, or invest in whiskey stones, which are reusable and keep your drink cold without watering it down. There is some contention about whether a drop of water opens up the flavor and enhances the experience, but we will leave that decision to the taster. We are here to open the door to possibilities and provide well-sourced information; each person decides what is right and good for them after that.
Whiskey appreciation is a a way of being here in Spruce Head, Maine at The Causeway Restaurant at The Craignair Inn by the Sea. Our list is ever evolving. Our bar is the perfect place for learned drinkers and those who are curious, inquisitive, and ready to wade into the deep delicious waters of whiskey life. If you are on the Maine whiskey trail, you need to stop here. Our whiskey list pairs quite nicely with our Causeway gourmet menu. Reserve a table; take a seat at the bar, or join our Owner's Reserve Society today!