“Whisky” comes from the Irish Gaelic “uisce Beatha.” In English, this loosely translates to “water of life.” While the spelling of the spirit is often a point of contention, the accepted general rule is that “Whisky” refers to the Scottish, Canadian or Japanese spirit, while “Whiskey” refers to the Irish and American version. In any case, Whiskey refers to an alcoholic beverage distilled from fermented grains such as barley, rye, wheat, or corn. “Malt” is whiskey made entirely from malted barley in pot stills. “Grain” is made from a mix of grains and barley, and has only recently been sold without blending. “Vatted malt” is whiskey blended from malts made in different distilleries, and is often labeled as “pure malt.” “Single malt” comes from one distillery, but across multiple barrels and different years. “Blended whiskeys” are a mix of malt and grain whiskies. Whiskey is generally aged several years in oak barrels, and is sold at 80 proof.
“Scotch” is the term of whisky made exclusively in Scotland from malted barley and aged for at least 3 years and 1 day in used oak barrels. Scotch is typically distilled twice.
“Bourbon” is an American whiskey made from more than 50% corn mash and, contrary to some commonly held beliefs, can be produced anywhere in the US and, although must be aged, has no minimum age requirement (i.e., even one day of aging is sufficient). “Straight whiskey” is not made from any one particular mash, and, as all American whiskeys are, is aged in new, charred oak barrels for at least 2 years. One exception to these rules is Tennessee whiskey. This spirit is made exactly like bourbon, but is passed through a sugar maple charcoal filter, and re-uses oak barrels for aging.
Whiskeys can contain over 300, easily detectable flavor compounds. Much of the flavor is a result of certain congeners and fusel oils, both of which are contaminants and considered “defects” of whiskey production.
Our master blenders work diligently with various whiskeys and young bourbons to create a complex product with a large depth of flavor in an efficient manner. Such work has resulted in many innovations to impart our TerrePURE® technology to such a tradition-based product, and the search for new and better applications of that technology continues each day.
We have worked on many different types of whiskeys, including various blends of “white dog”, un-aged bourbon distillate, to create several varieties of Bourbon, Blended Whiskey, and Spirit Whiskey in an effort to help our customers find a niche in the now trending whiskey market. Our efforts involve both aged and un-aged distillate, as our technology allow us to produce whiskeys to compete against almost every variety of product on the market today.
Traditional Bourbon whiskey was the first spirit the TerrePURE technology was developed for and to this day it continues to be a priority for us. Some of the innovations we have developed over time to keep this spirit true to its roots while undergoing the TerrePURE process include infusing charred oak staves during processing and powering barreled product. These types of techniques help us to impart new flavors to our bourbons and perk up the usually “drowned out” flavors often found in lower-quality whiskeys. The end result is a very sophisticated, smooth product that may very well be one of the best bourbon you have ever tasted.
Jack and Coke