United States
Kentucky produces all types of North American whiskies except for Tennessee and Canadian. It has the largest concentration of distilleries on the continent.
Tennessee started out as Bourbon country, but today its two remaining distilleries specialize in the distinctive Tennessee style of whiskey.
Other states-primarily Indiana, Illinois, Virginia, and Missouri have distilleries that produce straight whiskeys, although some of these plants are currently mothballed. California has one tiny micro-distillery that produces Rye. Additionally there are a number of distilling plants scattered around the country that rectify (dilute and blend), process and bottle spirits that were originally distilled elsewhere. These distilleries, in addition to sometimes bottling Bourbon that has been shipped to them in bulk, may also create their own blended whiskies. These whiskies tend to be relatively inexpensive "well" brands that are sold mainly to taverns and bars for making mixed drinks.
Canada Ontario has the largest concentration of whisky distilleries in Canada, three. Alberta has two and Manitoba, Quebec, and Nova Scotia each have one. With the exception of Glenora in Nova Scotia, which is a malt whisky distillery, all of the Canadian distilleries produce only blended Canadian whisky.
A Whisky Lexicon
Tennessee started out as Bourbon country, but today its two remaining distilleries specialize in the distinctive Tennessee style of whiskey.
Other states-primarily Indiana, Illinois, Virginia, and Missouri have distilleries that produce straight whiskeys, although some of these plants are currently mothballed. California has one tiny micro-distillery that produces Rye. Additionally there are a number of distilling plants scattered around the country that rectify (dilute and blend), process and bottle spirits that were originally distilled elsewhere. These distilleries, in addition to sometimes bottling Bourbon that has been shipped to them in bulk, may also create their own blended whiskies. These whiskies tend to be relatively inexpensive "well" brands that are sold mainly to taverns and bars for making mixed drinks.
Canada Ontario has the largest concentration of whisky distilleries in Canada, three. Alberta has two and Manitoba, Quebec, and Nova Scotia each have one. With the exception of Glenora in Nova Scotia, which is a malt whisky distillery, all of the Canadian distilleries produce only blended Canadian whisky.
A Whisky Lexicon
Bonded Whiskey is 100 proof Bourbon from a single distillery that was produced in a single "season" and then aged for at least four years in a government-supervised "bonded" warehouse. Distillers originally did this in order to avoid having to pay the excise tax until the whiskey was aged and ready for market. Consumers came to (incorrectly) regard the "bottled in bond" designation as a statement of quality. Bonded whiskies are not much of a factor in today’s market, although they still exist.
The Mash is the mix of crushed grain (including some malt that contains enzymes to break down grain starches into sugars) and hot water from which the distiller draws a liquid extract called wort. The wort is fermented into a simple beer called the wash, which is then distilled.
Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
Straight Whiskey is unblended whiskey that contains no neutral spirit. Bourbon, Tennessee, Rye, and Corn whiskey are straight whiskies. There is also a spirit, simply called "straight whiskey," that is made from a mixture of grains, none of which accounts for 51% of the mash bill.
The Mash is the mix of crushed grain (including some malt that contains enzymes to break down grain starches into sugars) and hot water from which the distiller draws a liquid extract called wort. The wort is fermented into a simple beer called the wash, which is then distilled.
Sour Mash is the fermentation process by which a percentage of a previous fermentation is added to a new batch as a "starter" to get the fermentation going and maintain a level of consistency from batch to batch. A sweet mash means that only fresh yeast is added to a new batch to start fermentation.
Straight Whiskey is unblended whiskey that contains no neutral spirit. Bourbon, Tennessee, Rye, and Corn whiskey are straight whiskies. There is also a spirit, simply called "straight whiskey," that is made from a mixture of grains, none of which accounts for 51% of the mash bill.
Source: Tastings.com
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