Do you prefer whiskey or bourbon?
The answer should be both. Why? Because, as the saying goes, “All bourbon is whiskey, but not all whiskey is bourbon.”
That’s right. It’s all whiskey. Yet, in order for something to have bourbon on the label, it must meet very strict criteria. All bourbon must be at least 51% corn, aged in new charred oak barrels, made in the United States, distilled to no more than 160 proof, barreled at no more than 125 proof, bottled at no less than 80 proof and contain no additives or coloring other than water.
Whiskeys are comprised of mash bills made of corn, wheat, rye and barley in any combination. Wheat, rye and barley are commonly referred to as the flavoring grains of whiskey in combination with barrel aging. Bourbon requires that the barrel be new and unused, while many whiskeys use twice-used or finished barrels, such as those previously used for wine, rum, orange liqueur and even maple syrup.
My journey:
My journey with whiskey started where I believe most people begin: with whatever was cheap and readily available — brands like Seagram’s 7, Canadian Mist, Black Velvet, Kessler’s, Jack Daniel’s and Jim Beam. They were the classic mixers that every bartender knows by heart: “Make it a 7&7” or “a Jack and Coke.” Of these well-known whiskeys, only Jack Daniel’s and Jim Beam meet the strict criteria to be called bourbon. Interestingly, Jack Daniel’s chooses not to call itself bourbon, even though it qualifies, and instead brands itself as “Tennessee whiskey.”
Over time, my palate evolved along with my waistline. I found myself searching for more carb-conscious ways to eliminate calories and sugar while enjoying an evening cocktail. Diet cola was always an option, but I was looking for alternatives to soda as well. So, I decided to start drinking the cocktail of my grandfathers and distinguished folks alike: whiskey and water on ice.
I mixed my whiskey and water exactly like I would a normal mixed drink — 2 ounces whiskey to 4 ounces water with a glass full of ice. When enjoying a cocktail prepared this way, I started to notice the subtle differences between the whiskeys in a way I could not when diluted with soda. I noticed I was drinking my cocktail slower, savoring my sips and feeling better the next day. Upon a little research, I discovered sugar often has as much to do with how you feel the next day as the alcohol itself. Whiskey diluted only with water allowed me to distinguish the tasting notes between whiskeys, which inspired me to try the vast array of available options. Behold, a whiskey connoisseur was born.
As your palate evolves, the water content of your cocktail becomes less and less, and before you know it, you’re enjoying it neat (no water, no ice).
Who makes the best whiskey?
The answer lies entirely with the individual drinking it. Everyone’s palate is different, and interpretations of tasting notes will vary drastically. The things I look for in a good whiskey are flavor, complexity, mouth feel, value and availability.
Common flavor notes in whiskey include vanilla, caramel, honey, chocolate, coffee, tobacco, pepper, dried fruit and baking spices.
I measure complexity by how the flavors evolve throughout your sips — can you taste more than one flavor profile, or does it just stick to one note?
I never let price dictate the quality of the pour. The price of a whiskey has nothing to do with how much you enjoy it. Prices vary drastically, from $15 to $3,000 or more. Finding one you enjoy within your budget and that is commonly available is the goal.
If you’re new to the whiskey world, I highly recommend starting with brands such as Maker’s Mark, Woodford Reserve, Knob Creek and Elijah Craig. These four brands are readily available and offer a wide contrast in mash bills. The selection of whiskeys is vast, and variety is the spice of life. Enjoy the experience. Cheers.
Look for more from Billy Jack Gramm on the Munising Beacon, as he publishes a regular column titled “Tasting Notes”
