How Grains Affect the Flavour Of Different Types of Whiskies
Japanese Whisky
Japanese whisky typically uses malted barley as its main grain. This gives the whisky clean, delicate, and often floral notes. Some distilleries also use corn and rye, but malted barley remains the core ingredient.
Irish Whiskey
Irish whisky is known for its smooth and light, fruity flavour. This is due to the use of both malted and unmalted barley. The combination adds a creamy texture and a hint of spice. The triple distillation process in Ireland further refines the spirit, making it exceptionally smooth.
Scotch Whisky
Scotch whisky uses malted barley and is celebrated for its complex and robust flavours. Scotch can have smoky, peaty flavours or lighter, more floral notes depending on the region. Barley's rich, malty taste is key to Scotch's distinct character.
Bourbon
Bourbon must contain at least 51% corn, which gives it a sweet and full-bodied flavour. The remaining grains often include rye, barley, and sometimes wheat. Rye adds spice, wheat provides a softer taste, and barley offers essential enzymes for fermentation.
Canadian Whisky
Canadian whisky is versatile and typically lighter. It often uses a blend of grains like corn, rye, wheat, and barley. Rye is commonly the dominant grain, adding a distinctive spiciness. This blend makes Canadian whisky smooth and complex.