One Bourbon, One Scotch

It is a Sunday and I needed a subject for a post of the day….and I try to by an FYI blog on weekends…..and this Sunday I thought about booze.

I admit that I do enjoy a drink now and then…..and bourbon is that drink although I have enjoyed a single malt and a good Irish in the past.

These days with the flavors and the total wimpy shit they call whiskey…..but there is a difference in the whiskey of all sorts….

The basics, according to Encyclopedia Britannica:

Whiskey (or whisky) can be any of a variety of distilled liquors that are made from a fermented mash of cereal grains and aged in wooden containers, which are usually constructed of oak. Commonly used grains are corn, barley malt, rye, and wheat.

The difference between whiskey and whisky is where the stuff is made: in the United States and Ireland, it’s spelled “whiskey”; in Scotland, Canada, and Japan, it’s “whisky.”

Now, for the differences between Scotch, bourbon, and rye. Back to Encyclopedia Britannica:

Scotch is a whisky (no e) that gets its distinctive smoky flavor from the process in which it is made: the grain, primarily barley, is malted and then heated over a peat fire. A whisky cannot be called Scotch unless it is entirely produced and bottled in Scotland.

Bourbon, a whiskey that was first produced in Kentucky, U.S., uses at least 51 percent mash from corn in its production. It also uses a sour mash process — that is, the mash is fermented with yeast and includes a portion from a mash that has already been fermented. U.S. regulations specify that in order for a whiskey to be called bourbon, it must be made in the United States.

And rye whiskey? It’s a whiskey that uses a rye mash or a rye and malt mash. In the United States, regulations stipulate that the mash must be at least 51 percent rye in order for it to be called rye whiskey. In Canada, regulations do not specify a minimum percentage of rye.

Flavor-wise, Scotch is smoky, bourbon is sweet, and rye is more astringent than the two others, making it particularly suitable to cocktails.

To help out if you want more information on whiskey……

A Comprehensive Beginner’s Guide to Whiskey

Now that you have become an expert in whiskeys….we go to the day’s musical interlude…..clear booze may be next on the list……

To help out a little George Thorogood…..

Or maybe this ditty from Tom Waits……

Sunday is in the bag and so am I (not really just went with the subject of the post)…..

Then there are my two best friends…..

Be well, be safe

“Lego Ergo Scribo”

6 thoughts on “One Bourbon, One Scotch

  1. I don’t like Scotch, even the expensive single malts. Bourbon is nice though. I always wanted to try a mint julep, in a place famous for making them! 🙂
    Best wishes, Pete.

  2. As long as the quality is reasonably good, I’ve never met a whiskey I didn’t enjoy. Scotch (single malts or blends), Irish, Canadian, Tennessee, bourbon… it’s all good. Although, I am partial to peaty single malts and especially rye whiskeys which have very distinctive and unique flavors. Always serve neat or on-the-rocks with the exception of bourbon which is excellent in classic cocktails such as the Old Fashioned, the Manhattan, and the Mint Julep.

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