The first records of distilled grains spirits appeared in Ireland and Scotland in the 1400’s. Over time, these spirits became known as whiskey, which is the anglicized version of the Gaelic word uisce beatha (Ish-ca Baa-ha) which means water of life. English colonization spread whiskey making it to both Canada and the United States and the types of whiskey they made evolved based on the grains that grew well in those climates and soils. Before the 1800’s, whiskey was largely stored in barrels simply for transportation. But, around the turn of the 19th century, people noticed that whiskey stored in barrels had a better flavor and aroma and so began purposefully aging whiskey before selling it. As distilling technology improved, it expanded the variety of whiskey styles that could be made to match the preferences of the drinking public.
Whisk(e)y can be made anywhere in the world. Historically the most popular styles have come from Ireland, Scotland, Canada and the United States, though Asian and Australian whiskies are growing in popularity.
Whisk(e)y must use grain as the agricultural base. The specific grains or stills used are determined by the type of whisk(e)y being produced and with limited exceptions, all whiskies must be aged in some type of wooden container.
A wood container used to store whiskey as it matures. Historically, oak has been the most popular wood used to make barrels because they are watertight and add pleasant flavors to the spirit, though in some countries other hardwoods are used. The size determines the amount of surface-area contact between the maturing whisk(e)y and the wood. The smaller the cask the greater the proportion of contact, leading to more rapid and intense extraction of wood flavors.
Bottled at the alcoholic strength it reaches in the cask, with no water added.
Traditional Scottish term referring to a glass of whisky, without indicating the amount.
A term in whisk(e)y production used to talk about evaporation from the barrel. Evaporation is a vital part of the aging process, helping to develop and concentrate the flavors of the maturing whisk(e)y.