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.
Flavored whiskeys can be made anywhere in the world.
Flavored whiskeys are often described as an entry point for those drinkers who are not used to drinking stronger straight whiskeys. And while that may be partially true, people love alcohol and sugar, so it is no surprise that flavored whiskey has found a large and welcome reception. While early flavored whiskeys began with more common flavors such as honey, fruit, and spices, the sky's the limit as demonstrated with the growth of peanut butter flavored whiskey. While it is possible that some of the flavors will fade away, flavored whiskey is here to stay.
A whiskey distilled according to appropriate rules for its type (bourbon, rye, Tennessee whiskey etc.) to which natural flavors, sugar, and/or wine is added. Flavored whiskey may contain wine up to 2.5% by volume without stating so on the label, and must be bottled at 30% ABV or higher.
A somewhat murky term that is required on flavored whiskey labels. Natural flavors can mean that the producer purchased flavor essence that they add to the spirit, or it can mean that the distiller macerated (soaked) whole ingredients in the spirit to extract their flavor.