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But while these three share a similar appearance, they are different in many ways. For one, whiskey has many types, including but not limited to scotch and bourbon. Meanwhile, the difference between scotch and bourbon is that the former has a more smokey flavor at the end of the tasting while the latter has a sweeter and smoother taste.
Whiskey’s flavor will vary depending on what type of whiskey—Irish, Japanese and so on—so it’s tough to provide exact tasting notes for whiskey. Bourbon usually has strong notes of vanilla, oak and caramel. These pleasant, often smooth notes make bourbon tasty enjoyed neat or on the rocks, as well as in cocktails.
Also, you can add a few drops of water to release the flavors of the drink more. What is Bourbon? Compared to scotch, bourbon is mainly made of corn. For a whiskey to be legally called bourbon, the mash bill must contain 51% corn, it must be aged in a charred American oak barrel, it must have 80% ABV, and it must be made in the U.S alone.
Bourbon is one of the United States’ best-known whiskeys, and whiskey enthusiasts worldwide revel in its flavor. Today, decadent bottles of bourbon, packaged in stunning decanters, are sought after by seasoned whiskey collectors for their flavor, rarity, and uniqueness.
What is Whiskey?
Whiskey is a type of liquor that is distilled from a fermented blend of grains such as corn, barley, rye, and wheat. Most distillers refer to this particular blend as mash bill. The mash is typically aged in wooden casks, which gives the liquor the distinct brown color and taste most are familiar with.
By A.D. 1000, knowledge of the distillation process made its way into Scotland and Ireland by way of travelling monks migrating from mainland Europe. The monasteries in Scotland and Ireland lacked vineyards and grapes, so the monks began fermenting grain, producing the first distillations of modern whiskey.
The fermentation process is what differentiates bourbon from other types of whiskeys. Bourbon is made from a grain mixture that is at least 51 percent corn. Its fermentation process begins by mixing mash from an already fermenting batch, a process known as sour mash, which was developed by Dr. James C. Crow in 1823.
Bourbon’s main characteristic is its sweet flavor, but it also has hints of smokiness due to the charred oak aging process. Bourbons made with higher proportions of corn are generally sweeter than those with more abundant doses of rye.
The other two main types of whiskeys are scotch and rye, each with their own distinct flavor profiles and qualifications. To qualify as a scotch, the spirit must be made from malted barley. Often, barley, water, and yeast are the only ingredients used.
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