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Whisk(e)y 101WHAT IS THE DEFINITION OF A WHISKEY?•Distilled alcoholic beverage made from fermented grain mash (beer); usually barley, corn, rye, wheat•Typically aged in wooden barrels

FERMENTATION A metabolic process that converts sugar to acids, gases or alcohol. Fermentation in brewing is the conversion of carbohydrates to alcohols and carbon dioxide using yeasts, bacteria, or a combination thereof.DISTILLATION The action of purifying a liquid by a process of heating and cooling2Fermentation and Distillation

Column Still3Types of StillsPot Still

Mashing4FermentationDay #1Day #2-3Day #4-5+

Barrel Types5Maturation

6CooperageChar - Levels- FilteringHow does this effect the liquid?

7Aging WarhousesWood has flavor!!!- Time- Terroir- Climate- Location - Type of wood- Proof- WaterBeyond the Wood

8Types of WoodAmerican White Oako “Quercus Alba”o Primary – Bourbon, rye, American Styleso One time use in USo Vanilla, Caramel, Butterscotch, HoneyJapanese Mizunara Oako “Quercus Mongolica”o Higher moisture content/unique shape = tougher to work witho More porouso Soft Floral, Coconut, Sandlewood notesEuropean French Oako “Quercus Robur”o Primary – Sherry, Fortified wineso Secondary – Scotch, Irish Whiskey, cask finishingo Dried fruits, raisins, cinnamon, nutmeg

 Vatting/Blending Single Barrel/Cask Strength Small Batch Chill Filtration Double Barrel Chill Filtration Barrel Strength Cask Strength9Bottling Lingo

Whisky/eyBourbon WhiskeyScotch WhiskyIrish WhiskeyCanadian WhiskyRye WhiskeyJapanese WhiskyIt is all whisk(e)y…IndianTiawaineseAmerican Single Malt

 Scotch, Canadian, Japanese = Whisky Bourbon, Rye, American Single Malt, Irish = Whiskey Which popular American whiskey is missing the “e”??11The “e” in Whisk(e)y

THE OFFICIAL AMERICAN WHISKEY•Must be made in the USA•Not necessarily from Kentucky, but a majority is made here•In 1964, Congress made it law- “distinctive product of the USA”•Made from a grain mixture that is at least 51% corn•Aged in new, charred American White oak containers•Bottled at 80 proof (40%) or more•Distilled at less than 160 proof •Barreled at no more than 125 proof•“Straight” bourbon must be aged at least 2 yrs• “Bottled in Bond” – The rule of “4”•Predates the FDA!-1897American Whiskey-Bourbon

RYE WHISKEY Made with at least 51% rye Aged in new oak barrels Long history in America dating back to the colonial era Pittsburgh area was the birthplaceTENNESSEE WHISKEY No regulation but should be made in Tennessee Aged in new oak barrels and mostly corn Lincoln County Process (maple charcoal filtration) disqualifies this as a bourbon Same make up as bourbon (except for the LCP)American WhiskeyStyles

AMERICAN SINGLE MALT WHISKEY 100% malted barley Minimum bottling strength 80 proof and oak aged  Copper or pot still distilationCORN WHISKEY Made in America Mash must contain 80% corn  Secondary use barrel LIGHT WHISKEY Distilled between 160-190 proof Barreled in new, charred or used barrels Higher bottling strength Common practice amongst moonshinersMoreWhiskeyStyles

 Transparency is KEY! No longer a negative term Quality and consistency Common with newcomers 15“Sourced” WhiskeyLegendary MGP Distillery(Now Ross & Squib)

16NOW LETS TASTE!!!

 Nose it twice… Lips slightly parted Find your dominant nostril  Notice the color Liquid to lips Exhale-prevent the reflux17Nosing/Tasting Whiskey

Chess LankfordWhiskey Specialist/Key Acct Managerclankford@alliedbeverage.com(908) 797-091118Cheers!