What Alcohol Should I Choose? Part 5: Whiskey/Whisky

Ok, whiskey (or whisky)…

Again, I could write an entire book about whiskey/whisky, but in the interest of keeping things simple I’ll give a brief overview of both whiskey and whisky for the non-drinkers and newbies, and I’ll have an entirely separate post on bourbon (which is also whiskey, but I feel merits its own post). The truth is, you could spend a lifetime exploring different whiskies to use for extracts, and you’d probably stumble across some really great combinations of spirit and bean along the way. My purpose is to give you a primer so you don’t waste a lot of time and money as you explore using this spirit for extracts.

So, let’s talk whiskey and whisky…

Both are valid, and each one tells you something about the origin of the spirit. Whiskey spelled with an “ey” is traditional Irish, and the Americans kind of adopted it. Whisky is the Scottish spelling, and the Japanese and Canadians followed suit. So, both can be correct and the spelling will tell you something about the spirit.

There are NINE distinct categories of whiskey, and although I’m going to give you a brief overview of each, when it comes down to it I recommend sticking with the basics as you begin your journey, and branch out after you’ve made one batch and understand what the results can be and how this spirit affects the overall flavor profile of the finished extract.

Masterclass.com has some great definitions of these 9 different subsets of the whiskey category:

1. Bourbon whiskey: as I mentioned, this one will be detailed in a separate post.

2. Tennessee whiskey: this type will also be detailed in the next post.

3. Single-malt whiskey: A single-malt whiskey comes from a single distillery and only contains one type of malted grain. A single-malt whiskey bottle may include whiskey from several different casks—unless it’s a single cask whiskey.

4. Rye whiskey: Rye is a whiskey containing at least 51 percent rye in its mash bill. Rye whiskey must be aged in newly charred oak barrels if produced in the United States. In general, rye is lighter in body and has a distinct spiciness to it.

5. Irish whiskey: A spirit must be produced from malt, cereal grain, and barley and distilled, aged, and bottled in Ireland to qualify as Irish whiskey. Irish whiskey must be aged in wooden casks for a minimum of three years. The more muted, malt character of Irish whiskey shines most when the spirit is aged in less conventional vessels like sherry casks or rum casks.

6. Scotch whisky: Scotch must be distilled, aged, and bottled in Scotland. Scottish law mandates that scotch be aged in oak casks for a minimum of three years. Scotch malt whisky producers traditionally operate in five specific Scottish regions: the Highlands, the Lowlands, Campbeltown, Islay, and Speyside. Scotch receives its smoky character from peat, a dense moss that is lit on fire to dry out the malted barley used in distillation.

7. Canadian whisky: Canadian whisky must be produced and aged in Canada, have a minimum of 40 percent ABV, and be aged for at least three years in wooden barrels no larger than 700 liters. Canadian whiskey can also contain caramel and other flavorings or additives, leading to diverse tastes between brands.

8. Japanese whisky: Whisky is bottled in Japan, but it isn’t necessarily distilled or aged there. Some Japanese whisky draws immediate comparisons to Scotch whisky, while other producers are continually evolving, harnessing the unique qualities of indigenous Japanese oak.

9. Blended whiskey: A blended whiskey is a mixture of different whiskeys, potentially produced by different distilleries.

Right off the bat, I strongly recommend staying away from using Japanese, Scotch, or Single-Malt for extracts. The flavor profiles, generally speaking, aren’t well suited for pairing with vanilla, and as such won’t make a good extract. Scotch flavors tend to be in the smokey, brine, salty/seaweed range with hints of apple or stone fruit. Japanese whiskey is similar, with peaty, dry, and smokey flavors, and single-malt is in the same neighborhood with oaky/woody top notes, smokey, peaty, earthy undertones. Also, these spirits tend to be a fair bit more expensive than many other spirits that are better suited for making extracts.

Now, there are always exceptions, but in general terms, unless you’ve got personal history and experience imbibing these and know what you’re getting yourself into, I’d avoid those three altogether.

That being said, there are several whiskeys that I do recommend, and (in my own opinion) work fairly well for making extract.

Recommend for extract: 7/10

Flavor profile: Unfortunately, there’s no single description of what whiskey tastes like. And that’s a great thing because it means you can experience whiskey in as many forms and flavors as your curiosity allows. Everything in the production, from the type of grain to the length of time and the casks used, contributes to the final taste.

Bottle Recommendations:

Irish whiskey—Jameson, 80 Proof (40% ABV)

Jameson is a staple in my bar and in my kitchen. This is the whiskey I cook with because it has a really solid, clean, WHISKEY flavor that comes across well in BBQ sauces, marinades, etc. It’s triple-distilled, so it’s smooth and clean, and it’s just a great all-around whiskey.

Tasting notes: strong malt and vanilla flavors, accented with a hint of citrus, a solid note of banana throughout, and finishing with a hint of spice and caramel.

Canadian Whisky—Crown Royal , 80 proof (40% ABV)

Crown Royal is a textbook example of what a Canadian whisky should be—almost sticky sweet up front, some complexity to it, and a smooth, sweet finish. Because of the sweetness and some of the more complex flavors present (like cake dough, marshmallow, maple, and brown sugar), it lends itself well to making vanilla extract.

Tasting notes: caramel, citrus, vanilla, fruit, caramel, and candy corn.

Rye Whiskey—Bulleit 95 Straight Rye, 90 proof (45% ABV)

This whiskey is the very definition of an exceptional rye. With a mash bill of 95% rye, higher than any other straight rye whiskey as far as I can tell, it’s bold and proud in its presence. Use discretion if you’re considering this as the spirit for your extract, it’ll take a bold vanilla and a long extraction time to get a favorable result.

Tasting notes: orange peel, green tea, graham cracker, and a hint of pine are initially present, flowing into flavors of molasses, brown sugar, and slight rye spice which is characteristic of a rye whiskey.