There’s no doubt about it. Whiskey is having a moment. Gone are the days of it being limited to our grandfathers’ cabinets and pissed up guys ordering JD & Cokes at the end the night. It’s time to loosen up those associations because now, we’re all starting the night with Old Fashioned’s. Not just because they’re en vogue, but because heck, they’re damn delicious.
But while we’re confident ordering the classic aperitif, how confident are we when we’re quizzed? Whiskey vs. whisky, for example? Our favourite? And what about when bartenders bang on about the ‘of the minute’ Japanese whiskies? We just nod along.
But no more. No more mindless nodding, just appreciation and understanding from here on in. Read on for the 101 on whiskey, because you can’t drink the drink without knowing the know. Order with extra sass tonight.
**To clarify, whisk(e)y is made from… **
Grains. Rye, barley, corn and/or wheat. The mash bill – good term to throw about – is the name for the ratio of grains used in a certain whisk(e)y.
And which is it, whiskey or whisky?
Whiskey is American or Irish stuff. Whisky is Scottish (Scotch). Don’t be fazed by the ‘e’, but let it be a guide to what you’re ordering.
** The DL on each, please? **
Scottish whisky (or Scotch) is whisky that’s made in Scotland and has been aged for a minimum of three years in oak barrels. Often twice distilled. Various categories within, including single malt, single grain, double malt and double grain. Take a look at this at your leisure.
Irish whiskey must be made in Ireland and must be aged for a minimum of three years. Often triple distilled. Rules on blending and naming aren’t quite as strict as with Scotch, but do still apply. Again, further reading here.
American whiskey includes three different types: bourbon (has to be made in America, has to be at least 51% corn, has to be aged in new oak barrels), rye whiskey (has to be at least 51% rye, has to be aged in new oak barrels), Tennessee whiskey (must meet the requirements of a bourbon, but needs to be made in Tennessee, is a category much dominated by Jack Daniel’s).
**OK. And how do we drink the stuff? **
‘Cocktails are a good intro,’ says Joshua Esposito, manager at Joyeux Bordel. ‘Whisky has a stigma that harkens back to older men sipping out of snifters with cigar in hand while waxing poetic about politics. However, it can be so much more than that and sipping whisky shouldn’t be reserved for just one crowd.
‘In a cocktail, the whisky will shine through as it’s a strong spirit, but you’ll get other flavours alongside it which help bridge the gap.’
Order an Old Fashioned (whiskey, bitters, sugar syrup and orange peel), or a Sazerac (absinthe, whiskey, bitters and sugar). Both are short, stiff drinks, served on ice. Both will slip down the hatch nicely.
**What about sipping it straight? **
Whiskey on the rocks is a classic nightcap, and the most obvious way to appreciate the spirit itself. But unless you’ve had a really tough day, we’d probably stick to the more rounded serves. Ordering a dram of whiskey on a first date might come over a little intense!
**A dram? **
Basically, a serve of whiskey — it would be wrong to call it a shot. Sambuca, you can shot. Whisk(e)y, you sip.
** If we’re new to it all, where should we start?**
Whisky is one of the most diverse spirits on the market today. There are a whole lot to try, and tastes can differ hugely, depending on whether its Scotch, Irish, American or Japanese.
‘Haig Club is a great entry-level Scotch grain whisky (as opposed to a single malt), headed up by David Beckham,’ says Stuart Peskett, editor of The Whiskey Exchange. ‘It’s soft, sweet and easy to drink and comes in a beautiful blue bottle that will look good on any shelf.’
And what’s all this we’re hearing about Japanese whisky?
Ask any bartender and they’ll tell you it’s all about Japanese whisky right now.
‘This is partly due to whisky writer Jim Murray choosing Yamazaki Sherry Cask Whisky 2013 as his 2015 World Whisky of the Year in his annual Whisky Bible,’ explains Stuart Peskett. ‘Japanese whisky is usually more approachable than Scotch; it’s got a soft fruitiness and elegant orange-blossom character.
‘It’s a delicate style of whisky that would suit more novice palates with fruity, perfumed aromas. The Japanese often drink their whisky mizuwari style, in a tall highball glass with lots of cold water and ice, as opposed to a tumbler. This dilutes the whisky, giving less of a burn, and is also very refreshing, particularly in the warmer months.’
Try Nikka From The Barrel, a spicy and peppery Japanese whisky with vanilla and orange notes.
How can we make an Old Fashioned at home?
Easy! In an Old Fashioned glass (read: short beaker), dissolve a small teaspoon of sugar in a little warm water. Add two or three dashes of Angostura bitters (£10 or so for a bottle from Tesco, an essential cocktail cabinet ingredient), stir, add a few cubes of ice, stir again, and add 50ml of whiskey. Drop in a slice of lemon or orange rind. Voila!
In bars, it’s popular to serve an Old Fashioned over a giant ball of ice. This isn’t just for novelty value, it’s so the ice doesn’t melt as fast and water down the drink. Clever. At home, just stick to normal ice and drink a bit faster!
Three great bottles to try?
Bulleit Rye Whiskey – a small batch rye whiskey with an oaky aroma, and a smooth flavour with hints of vanilla and honey.
Jameson Select Reserve – a quality Irish whiskey and a richer version of the standard Jameson, thanks to the use of sherry casks for maturation.
TINCUP– a sweet but spicy American whiskey, with cinnamon and caramel flavours.
Monkey Shoulder – a triple malt Scotch, which has a slight sweetness and well-rounded body, without the ‘smokey’ flavour of a peaked whisky.
Where’s good to drink the stuff?
Whiskey is having such a moment, you can now find a good selection at a lot of places. For American whiskey, try Blues Kitchen, in Camden and Shoreditch, which has a giant selection. The Sun Tavern in Bethnal Green specialises in Irish whiskey and poitin, and if you want to do the Japanese thing, check out Bull in a China Shop in Shoreditch, where you can knock back a few fancy drams alongside some panko-crumbed goodness.
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This article originally appeared on The Debrief.