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A typical primary mash ingredient is grain that has been malted. Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called "base malt"; the latter is known as "specialty malts". The grain bill of a beer or whisky ...
Sour mash. Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to adjust the acidity of a new mash. The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as a sour mash bourbon. [1]
Rye whiskey. A bottle of American straight rye whiskey. Rye whiskey can refer to two different, but related, types of whiskey: American rye whiskey, which is similar to bourbon whiskey, but must be distilled from at least 51 percent rye grain. Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical ...
The production line at the Maker's Mark bourbon distillery in Loretto, Kentucky. American whiskey is whiskey (a distilled beverage produced from a fermented mash of cereal grain) produced in the United States. American whiskeys made from mashes with at least 51% of their named grains include bourbon whiskey, rye whiskey, rye malt whiskey, malt ...
Instructions: Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour ...
Lincoln County Process. The Lincoln County Process is a step used in producing almost all Tennessee whiskeys. The whiskey is filtered through—or steeped in [1] — charcoal chips before going into the casks for aging. The process is named for Lincoln County, Tennessee, which was the location of Jack Daniel's distillery at the time of its ...
Straight whiskey. Straight whiskey (or straight whisky), as defined in United States law, is whiskey that is distilled from a fermented (malted or unmalted) cereal grain mash to a concentration not exceeding 80% alcohol by volume (abv) and aged in new charred oak barrels for at least two years at a concentration not exceeding 62.5% at the start ...
A smoky, peaty or peppery whisky may go well with oysters and smoked fish. There are "sweet and sour" pairings. Chilli heat can be matched to sweetness in some whiskies. Lastly, an acidic whiskey can cut through a very sweet dish as well as neutralizing excessive fat or richness in other dishes. Food with strong, peaty whiskeys: strong, peaty ...