Be Better Blog

Beginner’s Whiskey Edition:

Hi, my name is Chinae, and I’m a vodka girl. 

It’s just who I am…no carbs, not a whole lotta flavor, and goes down like water. What’s not to love?

BUT, as an effort to be a more well-rounded drinker individual, I’m attempting to try some new things. This week’s effort, whiskey. Specifically…American Whiskey.

Whiskey and I have had a tumultuous relationship, the smell makes me gag, makes my head hurt day after, and reminds me of frat guys in college, but I’m starting to see the classy side of it…which will soon hopefully replace the memory of polo shirts guzzling plastic handles of Wild Turkey in their underwear (at some point). 

A few nights ago, I found myself a great whiskey and cigar bar in the West Village and realized that I have NO FUCKING CLUE about the brown beast and how to pick the right thing or the difference between a Bourbon or a Rye. So let’s break it on down in an effort to put the cabash on me blankly staring at the menu and picking my drink based on prettiest name, bottle, or price (sort of how I pick books…I’m working on that one too).

Sound Smart When Discussing Whiskey:

-Casks:the oak barrel in which whiskey is aged…the aging process in America is a minimum of 2 years in the container

-Malt Whiskey: Made from malted barley

-Grain Whiskey: Made from a mixture of grains

-The Mash: whatever grain is used heated and mixed with water, gives a particular flavor based on combination and concentration

WTF…Types of Whiskey:

Bourbon: Primarily made from corn, bourbon is f*cking American as it gets. The name Bourbon originates from Bourbon County, Kentucky and bourbon can only be called Bourbon, if made in the good ol’ U. S. of A.. To be classified as a “Bourbon”, the spirit must be aged in brand spanking new charred oak barrels to maintain and grow proper flavor and must be at least 80 proof in alcohol content. Flavor notes tend to be vanilla and woodiness…with no addition of flavors or colors minus the flavor of the malt and the cask.

Ordering a Bourbon: Bulleit Bourbon or Maker’s Mark

Rye Whiskey: Rye Whiskey must be at least 51% rye in the mash which adds a spicy, fruity flavor to the spirt. Rye almost disappeared post-prohibition but is now making a comeback. Obviously the hipster choice.

Ordering a Rye: Pikesville or Sazarac will do the trick

Tennessee Whiskey: Very similar to bourbon in the makeup of the mash and process, the main difference is that Tennessee whiskey is strictly made in TN and is filtered through charcoal made from the sugar maple tree for ten days after distilling. 

Ordering a Tennessee Whiskey: Jack Daniels

Wheat Whiskey: These are mostly are used in blends with other whiskies and must be at least 51% wheat mash.

Corn Whiskey: This is the roughest form of whiskey…a short to no aging process needed, and it is more than 80% corn in the mash. Corn whiskey can be aged in a used barrel or a regular wooden barrel. The first American settlers started with this kind of whiskey as corn was super easy to grow. 

That’s all for today kiddies. 

Now, go get your drink on. 

‘merica,

Chinae