When it comes to making whiskey from grain, it helps to provide a bit of back story. The vast majority are made from a combination of four grains (barley, rye, wheat and corn). But the truth is you can make whiskey from just about any grain, and there are plenty of whiskey makers are defying convention.
Distillers are using science and traditional methods to take advantage of the infinite range of tastes, tones, colors, aromas, but it still begins with the combination of grains used in the mash. Here are the essentials in whiskey making:
Discover The Essential Ingredients in Making Whiskey from Grain
BARLEY BASED WHISKEY
These essential grain for Scotch whisky is malted barley. Whiskies made from Barley are surprisingly versatile and can be enjoyed on their own, finished in specialty casks, or blended with other grains to make an endless variety of flavors.
RYE BASED WHISKEY
The taste of rye appeals to whiskey aficionados who prefer an extra bite of sweet and peppery spice in their drink with less sweetness. The higher the rye content, the spicier the whiskey.
Wheat is a great flavoring grain, standing tall next to rye and barley in the whiskey family. The result is a smoother spirit with less harshness that allows many of the other flavors and aromas to come through a bit more.
CORN BASED WHISKEY
Corn is the essential ingredient in bourbon whiskey. Corn is rich in starch, resulting in high levels of fermentable sugars. It produces a sweet, fat spirit, which may lack complexity.
RICE BASED WHISKEY
Rice grain is relatively new to the whiskey scene. It is rice based so its composition is different from that of malt based whisky, but made in accordance with guidelines set forth by The Japanese Spirits & Liqueurs Makers Association.
Japan is the world’s third largest producer of whiskies after Scotland and the United States. Distillers in Japan have been highly innovative in discovering new ways to make their Scotch-style whisky distinctively Japanese.
You may have notice that Japanese whisky follows the Scottish spelling with the omittance of the letter “e.” This is because