All About Bourbon, Tennessee, Rye & Canadian Whisky

Taken sanely and in moderation whisky is beneficial, aids digestion, helps throw off colds, megrims and influenzas. Used improperly the effect is just as bad as stuffing on too many starchy foods, taking no exercise, or disliking our neighbor. - Charles H. Baker, Jr., The Gentleman’s Companion, 1939
North American whiskies are all-grain spirits that have been produced from a mash bill that usually mixes together corn, rye, wheat, barley and other grains in different proportions, and then generally aged for an extended period of time in wooden barrels. These barrels may be new or used, and charred or uncharred on the inside, depending on the type of whiskey being made.

The Distillation of North American Whiskies

Most North American whiskies are made in column stills. The United States government requires that all whiskies:

Be made from a grain mash.

Be distilled at 90% ABV or less.

Be reduced to no more than 62.5% ABV (125 proof) before being aged in oak barrels (except for Corn whiskey, which does not have to be aged in wood).

Have the aroma, taste, and characteristics that are generally attributed to whiskey.

Be bottled at no less that 40% ABV (80 proof).

Source: Tastings.com

What is Blended Whisky?

Blended whisky is a mixture of single malt whiskys and ethanol derived from grains. Developed for those who could not stommach the strong taste of whisky, it is a combination of malt and grain whiskys. First distilled and bottled by Andrew Usher in Edinburgh in the early 1860s, it turned out to be softer, lighter and more palatable. The character of the whisky is determined not only by the proportions of malt and grain whisky, but also by the ages of the individual whiskies and the manner in which they are combined to bring out the finest qualities in each other. Most whisky drunk across the world is blended whisky. Famous Grouse, Bells, Teacher's, Whyte & Mackay and Johnnie Walker are a few that are well-known.