Just The Tips

So...What exactly IS whiskey???

Maaaaaybe something that I should have tried to explain first when I began this journey, but it’s something people are still asking me, which I totally understand. This shit can get a little confusing…So I’m going to try to explain it to the best of my knowledge in a way that everyone, including myself, can understand…I’m still learning as I go as well and a complete noob to this whole world so bear with me and if I do get anything wrong, please let me know by subscribing to my email list and sending me a message, I respond to everyone so you’ll definitely hear back from me…ok…here we go!

Whiskey

Whiskey is an umbrella and encompasses everything under the drink menu…whiskey is any spirit (hard liquor) distilled from fermented grain mash. All whiskey has to be distilled at a minimum of 40% and a maximum of 94.8% alcohol by volume (ABV).

Scotch

Scotch is whiskey made in Scotland, some people also call it a Scotch Whiskey. It is made from a malted barley and it must be aged in oak casks (barrels) for at least 3 years and distilled twice. Different regions of Scotland produce very different tasting types of Scotch, but that might be a little more detailed than needed right now…shall we carry on?

Bourbon

Bourbon is “American Whiskey” because it is whiskey made in America, BUT it has to be made with at least 51% corn and has to be aged in a NEW charred oak barrel. There is no minimum aging requirements/laws for a bourbon; however, if the spirit wants to label itself as “straight” bourbon it has to be aged at least 2 years. Often, once the whiskey is removed from the barrel, distilleries in Scotland reuse the used bourbon barrels to continue to age their Scotch.

Tennessee Whiskey

For example, Jack Daniels Tennessee Whiskey is basically straight bourbon made in America and following its laws of being made by at least 51% corn, but they claim that they are the only type of whiskey that put their liquid through a charcoal filtering process; therefore, they didn’t want to be called a “bourbon” and instead are called a “Tennessee Whiskey”.

Irish and Japanese Whisk(e)ys

Kinda self explanatory…Irish whiskey is whiskey aged in the Republic of Ireland or in Northern Ireland. Their laws are not as strict so a lot of the whiskeys from Ireland can vary significantly in taste. Japanese whisky, while obviously from Japan, tend to follow Scotland’s processes in terms of making whisky, but many of the more popular Japanese whiskies are “blended” whiskies meaning that they are a mixture of at different whiskies from different distilleries blended together to make a single whisky.

Click the button below to see which whiskey you wanna try first!

Whiskey Menu
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So...What exactly IS whiskey???

Maaaaaybe something that I should have tried to explain first when I began this journey, but it’s something people are still asking me, which I totally understand. This shit can get a little confusing…So I’m going to try to explain it to the best of my knowledge in a way that everyone, including myself, can understand…I’m still learning as I go as well and a complete noob to this whole world so bear with me and if I do get anything wrong, please let me know by subscribing to my email list and sending me a message, I respond to everyone so you’ll definitely hear back from me…ok…here we go!

Whiskey

Whiskey is an umbrella and encompasses everything under the drink menu…whiskey is any spirit (hard liquor) distilled from fermented grain mash. All whiskey has to be distilled at a minimum of 40% and a maximum of 94.8% alcohol by volume (ABV).

Scotch

Scotch is whiskey made in Scotland, some people also call it a Scotch Whisky. It is made from a malted barley and it must be aged in oak casks (barrels) for at least 3 years and distilled twice. Different regios of Scotland produce very different tasting types of Scotch, but that might be a little more detailed than needed right now…shall we carry on?

Bourbon

Bourbon is “American Whiskey” because it is whiskey made in America, BUT it has to be made with at least 51% corn and has to be aged in a NEW charred oak barrel. There is no minimum aging requirements/laws for a bourbon; however, if the spirit wants to label itself as “straight” bourbon it has to be aged at least 2 years. Often, once the whiskey is removed from the barrel, distilleries in Scotland reuse the used bourbon barrels to continue to age their Scotch.

Tennessee Whiskey

For example, Jack Daniels Tennessee Whiskey is basically straight bourbon made in America and following its laws of being made by at least 51% corn, but they claim that they are the only type of whiskey that put their liquid through a charcoal filtering process; therefore, they didn’t want to be called a “bourbon” and instead are called a “Tennessee Whiskey”.

Irish and Japanese Whisk(e)ys

Kinda self explanatory…Irish whiskey is whiskey aged in the Republic of Ireland or in Northern Ireland. Their laws are not as strict so a lot of the whiskeys from Ireland can vary significantly in taste. Japanese whisky, while obviously from Japan, tend to follow Scotland’s processes in terms of making whisky, but many of the more popular Japanese whiskies are “blended” whiskies meaning that they are a mixture of at different whiskies from different distilleries blended together to make a single whisky.

Click the button below to see which whiskey you wanna try first!

Whiskey Menu
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6 Scotland Regions and Different Scotch Flavors

I’ve already touched on the fact that all whisky made in Scotland is called scotch, but to go a little deeper (that’s what she said, ha!) and I’m going to go over a few more facts about Scotch and talk about the 5 main regions of Scotland to describe some distinct and common flavor notes you’d get from the distilleries that make their scotch in these specific regions.  First of all, by law, each Scotch has to be matured in used oak casks and matured for at least 3 years, it can’t have any other EXTRA ingredients (like stupid ass fruit flavors and shit) other than water and coloring and have a minimum alcohol strength (ABV: alcohol by volume) of 40% or 80 proof.

The main 5 regions are Highlands, Lowlands, Speyside, Campbeltown and Islay (pronounced “eye-luh”).  There are also a bunch distilleries on the islands of Scotland that make some pretty fuckin good scotch as well, so Ill talk a little about them too…Here we go:

Highlands

This is the largest producing region on Scotland and because of this the flavors can vary significantly from each distillery.  Usually there are hints of peat (smoke), fruity notes like berries and some citrus zest, honey and more full bodied flavors.

Well-known distilleries: Glenmorangie, Dalmore, Glendronach, Oban

Lowlands

Found at the most southern part of Scotland, there aren’t too many distilleries in this region and for the most part are known for making, lighter, smoother, fruity-flavored and non-peated whiskies.  Auchentoshan, one of the main distilleries in this region, are know for triple distilling their whiskies leaving the whisky lighter and having a higher alcohol content because every time you distill the whisky again it leaves more alcohol content and leave out heavier components like oils and protein which give for a more full-bodied and oily mouth-feel. 
 
Well-known distilleries: Auchentoshan, Glenkinchie, Bladnoch
 

Speyside

This region gets its name from the river Spey which runs through the area.  This region produces the most whisky in Scotland and scotches from here can vary from distillery to distillery from light, fruity Scotches to very complex, rich, full-bodied Scotches.  This region is where you can find the “sherry-bombs” scotches which are matured in sherry casks.  Sherry cask finishes tend to produce casks which tend to give off flavors with a lot of sweetness, raisins, nutty, vanilla, dates and dark chocolate.  
 
The most famous and well known-distilleries are found here including:
Balvenie, Macallan, Glenlivet, Glenfiddich (pronounced “glen-fid-ick” the “-ich” in Scotland makes a “-ick” sound), blended whiskies are also produced here including: Johnnie Walker and Chivas Regal

Campbeltown

This region used to hold over 30 distilleries; however, now there are only 3.  Of the 3, Springbank is the most known one and finishes their scotches in a variety of casks so flavors can vary.  There aren’t too many distinct flavors that come out of Campbeltown; however familiar flavor notes include: hints of peat, vanilla, dried fruit and toffee.
 
Distilleries: Springbank, Glen Scotia, Glengyle

Islay

This region is made up of the islands on the west side of Scotland.  Most notably, these scotches are known to have the strongest and most distinct flavors possibly due to the high winds and seas in the region.  The trademark smokiness flavor that the Islay Scotches are known for come from the quality of the peat (a brown soil-like material of decomposed vegetable matter) as well as the length of time and the type of peat used during the drying process.  If you can get passed the smoky, peat flavors then you’d also be able to find citrus, floral notes and light vanilla and nutty flavors.  
 
Well-known distilleries: Laphroig, Lagavulin, Ardbeg, Bowmore, Bunnahabhain

*The Islands (6th region)

The Maritime locations offer flavor notes that are like a combination of Islay and Highland scotches; however, not as strong a flavor.  Flavors can vary again, but typical flavors include a great balance of honey, sherry, nutty, oily and hints of peat.  Depending on the distillery the different flavors can lay on either end of the spectrum.
 
Well-known distilleries: Highland Park, Talisker, Jura, Arran
 
Well…that’s all for now…a shit ton of Scotches to try still on my list, but stay tuned for all the reviews cuz I will definitely try to get through aaaallllll of these for you, my noobs, well, and for myself too…just sayin…until then…cheers!!! 
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Click the button below to get to the full Scotch list with full reviews, ratings and flavor profiles.

Scotch Menu

6 Scotland Regions and Different Scotch Flavors

I’ve already touched on the fact that all whisky made in Scotland is called scotch, but to go a little deeper (that’s what she said, ha!) and I’m going to go over a few more facts about Scotch and talk about the 5 main regions of Scotland to describe some distinct and common flavor notes you’d get from the distilleries that make their scotch in these specific regions.  First of all, by law, each Scotch has to be matured in used oak casks and matured for at least 3 years, it can’t have any other EXTRA ingredients (like stupid ass fruit flavors and shit) other than water and coloring and have a minimum alcohol strength (ABV: alcohol by volume) of 40% or 80 proof.

The main 5 regions are Highlands, Lowlands, Speyside, Campbeltown and Islay (pronounced “eye-luh”).  There are also a bunch distilleries on the islands of Scotland that make some pretty fuckin good scotch as well, so Ill talk a little about them too…Here we go:

Highlands

This is the largest producing region on Scotland and because of this the flavors can vary significantly from each distillery.  Usually there are hints of peat (smoke), fruity notes like berries and some citrus zest, honey and more full bodied flavors.

Well-known distilleries: Glenmorangie, Dalmore, Glendronach, Oban

Lowlands

Found at the most southern part of Scotland, there aren’t too many distilleries in this region and for the most part are known for making, lighter, smoother, fruity-flavored and non-peated whiskies.  Auchentoshan, one of the main distilleries in this region, are know for triple distilling their whiskies leaving the whisky lighter and having a higher alcohol content because every time you distill the whisky again it leaves more alcohol content and leave out heavier components like oils and protein which give for a more full-bodied and oily mouth-feel. 
 
Well-known distilleries: Auchentoshan, Glenkinchie, Bladnoch
 

Speyside

This region gets its name from the river Spey which runs through the area.  This region produces the most whisky in Scotland and scotches from here can vary from distillery to distillery from light, fruity Scotches to very complex, rich, full-bodied Scotches.  This region is where you can find the “sherry-bombs” scotches which are matured in sherry casks.  Sherry cask finishes tend to produce casks which tend to give off flavors with a lot of sweetness, raisins, nutty, vanilla, dates and dark chocolate.  
 
The most famous and well known-distilleries are found here including:
Balvenie, Macallan, Glenlivet, Glenfiddich (pronounced “glen-fid-ick” the “-ich” in Scotland makes a “-ick” sound), blended whiskies are also produced here including: Johnnie Walker and Chivas Regal

Campbeltown

This region used to hold over 30 distilleries; however, now there are only 3.  Of the 3, Springbank is the most known one and finishes their scotches in a variety of casks so flavors can vary.  There aren’t too many distinct flavors that come out of Campbeltown; however familiar flavor notes include: hints of peat, vanilla, dried fruit and toffee.
 
Distilleries: Springbank, Glen Scotia, Glengyle

Islay

This region is made up of the islands on the west side of Scotland.  Most notably, these scotches are known to have the strongest and most distinct flavors possibly due to the high winds and seas in the region.  The trademark smokiness flavor that the Islay Scotches are known for come from the quality of the peat (a brown soil-like material of decomposed vegetable matter) as well as the length of time and the type of peat used during the drying process.  If you can get passed the smoky, peat flavors then you’d also be able to find citrus, floral notes and light vanilla and nutty flavors.  
 
Well-known distilleries: Laphroig, Lagavulin, Ardbeg, Bowmore, Bunnahabhain

*The Islands (6th region)

The Maritime locations offer flavor notes that are like a combination of Islay and Highland scotches; however, not as strong a flavor.  Flavors can vary again, but typical flavors include a great balance of honey, sherry, nutty, oily and hints of peat.  Depending on the distillery the different flavors can lay on either end of the spectrum.
 
Well-known distilleries: Highland Park, Talisker, Jura, Arran
 
Well…that’s all for now…a shit ton of Scotches to try still on my list, but stay tuned for all the reviews cuz I will definitely try to get through aaaallllll of these for you, my noobs, well, and for myself too…just sayin…until then…cheers!!! 

Click the button below to get to the full Scotch list with full reviews, ratings and flavor profiles.

Scotch Menu
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5 Popular Bourbons to use for an Old Fashioned

-Bulleit

-Four Roses

-Buffalo Trace

-Maker’s Mark

-Knob Creek

Let it Breathe!!!

Make sure that once you open up your bottle or pour some whiskey into your glass you let the liquid breathe a little.  To do this in the glass, just swirl it around and around like wine.  The more you do this, and the more vigorously you do this, the more it opens up allowing you to experience all the flavor notes possible, plus it decreases the alcohol burn when smelling and tasting the whiskey.  Also, allow the liquid to slowly roll and touch each part of the glass and watch how long the the liquid takes to bead and drip back down to the bottom because this gives you an idea of the finish.  The slow drip the whiskey makes are called the “legs”.  If it takes a long time to drip down that means the liquid is more oily and has a longer finish lingering in your palate and throat.  If it beads down quickly, it’s more watery and has a shorter finish, which is good just in case the whiskey tastes like shit…so remember, just let it breathe!!!!!

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Let it Breathe!!!

Make sure that once you open up your bottle or pour some whiskey into your glass you let the liquid breathe a little.  To do this in the glass, just swirl it around and around like wine.  The more you do this, and the more vigorously you do this, the more it opens up allowing you to experience all the flavor notes possible, plus it decreases the alcohol burn when smelling and tasting the whiskey.  Also, allow the liquid to slowly roll and touch each part of the glass and watch how long the the liquid takes to bead and drip back down to the bottom because this gives you an idea of the finish.  The slow drip the whiskey makes are called the “legs”.  If it takes a long time to drip down that means the liquid is more oily and has a longer finish lingering in your palate and throat.  If it beads down quickly, it’s more watery and has a shorter finish, which is good just in case the whiskey tastes like shit…so remember, just let it breathe!!!!!

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Nose, Palate, Finish???

 
Some people have never heard these terms before and that’s okay. That’s what this site is all about, all of us learning together.
 
-Nose: is smelling the whiskey which allows you to get an idea of what the whiskey is going to taste like. With higher proof whiskeys, especially bourbons, that first initial whiff definitely smells like rubbing alcohol and can feel like a punch in the nostrils; however, you have to get passed that because what you smell after can be great! So inhale initially, exhale all the ethanol smell out and smell again, it won’t be as harsh and then you’ll be able to smell the whiskey itself and all the different wonderful aromas. Repeat as needed.
 
-Palate: is what you taste on your tongue and you have to make sure that you let the liquid hit each part of your tongue (front, back, side to side) to allow yourself to taste every part of the whiskey because different parts of your tongue allows you to taste different things. Sometimes people will chew the liquid which helps.
 
-Finish: short, medium, long describes how long the taste of the whiskey lingers in your mouth. After swallowing the whiskey, different flavors may appear which you weren’t able to taste on your palate. New, amazing, delicious flavors that you were unaware of, so pay attention all the way to the delicious end!
Instagram
Instagram

Nose, Palate, Finish???

 
Some people have never heard these terms before and that’s okay. That’s what this site is all about, all of us learning together.
 
-Nose: is smelling the whiskey which allows you to get an idea of what the whiskey is going to taste like. With higher proof whiskeys, especially bourbons, that first initial whiff definitely smells like rubbing alcohol and can feel like a punch in the nostrils; however, you have to get passed that because what you smell after can be great! So inhale initially, exhale all the ethanol smell out and smell again, it won’t be as harsh and then you’ll be able to smell the whiskey itself and all the different wonderful aromas. Repeat as needed.
 
-Palate: is what you taste on your tongue and you have to make sure that you let the liquid hit each part of your tongue (front, back, side to side) to allow yourself to taste every part of the whiskey because different parts of your tongue allows you to taste different things. Sometimes people will chew the liquid which helps.
 
-Finish: short, medium, long describes how long the taste of the whiskey lingers in your mouth. After swallowing the whiskey, different flavors may appear which you weren’t able to taste on your palate. New, amazing, delicious flavors that you were unaware of, so pay attention all the way to the delicious end!
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Water vs Ice vs Neat

I guess it’s all about preference. I’ve noticed some of my friends who were new to whiskey were only able to tolerate it on the rocks (over ice) because it got rid of the alcohol burn. People also like to drink their whiskey cold and many people say that as the ice melts it opens up the whiskey even more and allows you to experience all the different flavors. This is true, to a certain extent. For those who do want to experience the full flavor of the whiskey, people can add a few drops of distilled water into the whiskey to “open” it up and again it also decreases the burn so you can enjoy it more.
 

Water vs Ice vs Neat

I guess it’s all about preference. I’ve noticed some of my friends who were new to whiskey were only able to tolerate it on the rocks (over ice) because it got rid of the alcohol burn. People also like to drink their whiskey cold and many people say that as the ice melts it opens up the whiskey even more and allows you to experience all the different flavors. This is true, to a certain extent. For those who do want to experience the full flavor of the whiskey, people can add a few drops of distilled water into the whiskey to “open” it up and again it also decreases the burn so you can enjoy it more.
 
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Best Glassware to Drink Whiskey in...

The most common glassware people tend to enjoy their whiskey in is a Glencairn style of glass or any snifter. Its best to have a glass that is narrow at the top, that way the vapors from the whiskey doesn’t escape and you can smell all the different scents that get trapped within the glass versus a wide open top which allows the vapors to escape. Also, if, with the initial inhalation of the whiskey all you get is that alcohol burn, exhale that right away and go back in and repeat. Sometimes it’ll take a few initial whiffs to get rid of that ethanol smell out of the glass and then all you’re left with is the aromas of the whiskey itself and that way you can actually enjoy all the scents which will give you an idea of what the whiskey will taste like.

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