Whisky Primer

What is Whisky?
What is the difference?
What is with the "e"?


Welcome to Whisky Primer.  This is a sample, easy to understand (I hope) guide to the world of whisky.  This is for the newbie.  There is far more to know about whisky but this is a good start.


The first think I want to address is the "e" in whisky.  It doesn't matter if you use an "e" or not, it is all the same.  The "e" is due differing dialects and spellings.  We like the looks of whisky without the “e”, so that is what we use.

Features common to all American whiskies:

v Distilled to no more than 160 proof

v Go to the bottle at no less than 80 proof

Bourbon Whisky:

v Must be made in America

v Must be aged in new, heavy charred oak barrels for 2 years minimum

v Must be at least 51% corn

Tennessee Whisky:

v Made in Tennessee

v Must be 51% corn

v Filtered through a column of charcoal that is made from Tennessee Sugar Maples.

Whisky:

v Made from a variety of grains both straight and blended.

Scotch Whisky:

v Must be made in Scotland

Irish Whisky

v Must be made in Ireland

Canadian Whisky

v Must be made in Canada

v No distillation proof restrictions

v May contain up to 9.9% artificial flavorings, colors and additives

v Usually a blend of multiple whiskies

v Aged 3 years minimum

v Must be made in Ireland

Canadian Whisky

v Must be made in Canada

v No distillation proof restrictions

v May contain up to 9.9% artificial flavorings, colors and additives

v Usually a blend of multiple whiskies

v Aged 3 years minimum

Information gathered from TTB website, Whiskies for Dummies.  The idea was modified from Woodinville Whiskey.

Supporting Black Heron Spirits...

Magill's Restaurant, Pasco location, is the first restaurant in the Tri Cities to serve Black Heron Spirits.  A local business supporting a local business.  Go in and try your favorite drink made with our products.