Celebrating National Bourbon Week 2025
It is said that whiskey is one of the most complex beverages in the world. That’s probably true given the complex chemistry behind it and the time required to age it in wooden barrels to maximize its potential.
There are many choices that are considered when crafting a modern whiskey. The soil where the grain is grown, the type and strain of grain used, the methods of milling that grain, the particular mix of grains (called the mash bill), the water source used throughout the fermentation process, the strain of yeast used, the “cut” of heads and tails during distillation, the species of wood used for the barrels and the level to which it is charred, and how it is stored, where it is stored, and for how long. All of these factors, and more, contribute to what we see on the shelves today.
There are so many kinds of whiskey for the budding enthusiast to explore these days. And the price doesn’t always reflect the quality or rarity. The umbrella of what is called whiskey (or whisky if it’s Scotch or Japanese) consists of several specific types such as rye, bourbon, Tennessee, Scotch, Irish, Japanese, Canadian, and the late-comer, American single malt. There are other lesser known regional types as well, too many to mention here.
The point is that anyone who tastes one whiskey and might be turned off by it and decides to avoid all whiskey is short-changing themselves. That’s like ordering a slice of pumpkin pie and hating its flavor, then concluding that you hate all pie, never to order any pie ever again. For example, if you taste a Scotch and you decide that licking an ashtray is not the flavor profile that suits you, fear not, there’s always bourbon or Irish whiskey to save the day.
Another point is that while general flavor notes of each type tend to carry through to most people, they don’t for all people. Individual palates can be quite different and you could pick up atypical tasting notes from your sampling. Let’s not forget that the addition of water or ice to certain whiskeys can dramatically alter the aroma and flavor. Whiskey is also versatile. Many can, of course, be taken neat or on ice. Certain ones will lend themselves better to cocktails and other drinks, while others are great to cook with, or to pair with a cigar or pipe.
For whiskey enthusiasts, the starting point is always daunting. There are so many choices, so many distilleries, so many labels out there. How is anyone expected to sort it out? I like to think that media outlets such as Whiskey Network Magazine have contributed much to the public education and discussion in support of bringing knowledge and understanding to an admittedly complex category.
This durable libation is also one of the oldest beverages around, tracing its invention back centuries or more depending upon which history you read. While modern whiskey generally does follow the same methods as producers of say, a hundred years ago, advances in technology have improved our understanding and improved production methods in some big ways. We have come to expect the endless variety of nuanced flavors and aromas as normal, and because of this, today there is a whiskey for everyone to enjoy. Your challenge is finding yours.
