Back to Basics: Aging Liquor

I received an email today from a reader who asks: "Could you please tell me more about the between the ages on spirits, e.g. Glenfiddich 12years, 18 and so on. Does it take them all these years to produce these drinks?"

Photo Credit: c Shannon Graham

Great question and there is really no single answer, but it is essentially yes. The majority of the time with whiskies such as Glenfiddich, they do spend that amount of time aging in barrels before they are ready for bottling. You may notice that the price of older whiskies reflect this extra time and labor.This is why it important for distillers to project well into the future how much they will need to produce in a few years. Knob Creek's shortage a couple of years ago was a good example of demand growing too fast for production.

The only time that we get a little confused on the actual age of a liquor is when it is blended. A great example is Cruzan Rum. For their 2 year old rums they blend rums that have been aged for 2-4 years. The age on the bottle reflects the age of the youngest spirit involved. Chivas Regal is a blended Scotch example, their 25 year old bottling is a combination of whiskies aged at least 25 years, though some may have spent much more time in barrels.

Before you ask... Why isn't rum and tequila aged as long as whiskey? It is all about climate, my dears.

Think about the weather difference between the Caribbean or Mexico and that of Scotland, Ireland, or the majority of North America. In the hot, arid climates it is unnecessary to age liquor for 5 or more years because the heat speeds aging, causing the liquor to absorb the wood essence faster. Since the majority of rum and all tequila is produced in these climates you do not find 10 year old tequila or 30 year rums (for the most part). In the popular whiskey producing regions, where temperatures tend to fluctuate greatly between hot and cold your aged liquors need more time in the barrel to pick up the essence of the wood. You may also notice that, for instance, many Kentucky bourbons will be aged for somewhere around 7-10 years. Go a little farther north and you will find Canadian whiskey that is at its peak after 15-30 years.

None of this is a hard and fast rule as each distillery will set up their own aging standards to reach the optimum product they desire.

I hope that answers the question. Thanks for asking.

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Tisane / Herbal Infusion Basics

Herbal teas are a major part of the tea world… even though they're not technically teas. Learn about the difference between a "tisane" (or herbal tea) and a "true tea," how tisanes are categorized, and how to make tisanes at home.

Tea vs. "Herbal Tea"

With a title like "herbal tea," you'd think that chamomile, mint, rooibos and the like would be tea. However, all "true teas" (green tea, black tea, etc.) are from the same plant, Camellia sinensis.

What is commonly referred to as an "herbal tea" is actually an infusion or decoction made from a plant other than Camellia sinensis. For this reason, there is a trend toward the use of terms like "tisane" (pronounced tea-zahn), "botanical" or "infusion."

Types of Tisanes

Tisanes are usually categorized by what part of the plant they come from. Here are some examples of each of the major categories of tisanes:

‧ Leaf tisanes: lemon balm, mint, lemongrass and French verbena
‧ Flower tisanes: rose, chamomile, hibiscus and lavender
‧ Bark tisanes: cinnamon, slippery elm and black cherry bark
‧ Root tisanes: ginger, echinacea and chicory
‧ Fruit/berry tisane: raspberry, blueberry, peach and apple
‧ Seed/spice tisanes: cardamom, caraway and fennel

Sometimes, tisanes are made from a blend of plant types or from multiple parts of the same plant. Occasionally, tisanes are made from moss, stems or other plant matter. Kombucha is often classified as a tisane, but it is technically a symbiotic colony of yeast and bacteria (or "SCOBY").

Tisanes may also be classified as medicinal or not. While many tisanes are high in antioxidants and nutrients, some have long histories of medicinal use, while others are typically consumed for simple enjoyment. "Detox teas" are a popular category of medicinal tisanes.

How to Make Tisanes

Most tisanes should be prepared as an infusion or a decoction.

Decoctions release more essential oils and flavor from plant matter and are often used for plant matter with tough surfaces or smaller surface areas. For this reason, leaf, flower and seed tisanes are generally steeped, whereas bark, root and berry tisanes are generally prepared as decoctions.

Brewing times and proportions for tisanes vary widely. They may be as short as two minutes or as long as 15 minutes, and may require as little as a pinch of plant material per cup of water or as much as several tablespoons per cup. Luckily, most vendors will supply you with instructions for each type they offer.

If your tisane comes with brewing instructions, use them and then adjust the quantities/time to your tastes. If not, ask your supplier or search online for instructions for that particular tisane.

Warning: Never use an aluminum pot to prepare a tisane. Aluminum is a reactive metal, so it can react with the herb and, depending on the plant type, it may produce a very toxic beverage.

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Bourbon Basics

Sep 2 2011

Bourbon is America's native whiskey. While Kentucky is home to the vast majority of America's bourbon production, bourbon can be made anywhere in the United States. Here is a quick guide to understanding bourbon.

Age:

By law, bourbon must be aged for a minimum of two years in new American oak barrels. These barrels must be charred on the inside (most distilleries use a number 4 "alligator" char on their barrels). Bourbon aged at least two years may use "straight bourbon" on the label as long as the age of the whiskey is specified. Bourbon aged at least four years does not need to list an age statement on "straight bourbon". If you see a bottle labeled "straight bourbon" without an age indication, it is at least four years old.

Mashbill:

Bourbon must be made with a minimum of 51% corn. In reality, most bourbons are made with 70%+ corn content, with the rest of the grains in the mashbill being barley, wheat or rye. Rye provides a spicy note to bourbon where wheat provides a softer, sweeter note.

Distillation and Proof:

Bourbon cannot be distilled initially to more than 160 proof (80% abv). It must go into the barrel at no more than 125 proof (62.6% abv), so if the distillate is higher than that, it must be diluted with water prior to being put in barrel. At bottling, bourbon may not be bottled at lower than 80 proof (40% abv). Traditionally, bourbon is double distilled to ensure smoothness and quality.

Flavor Profile:

By law, no flavorings or color additives may be added to bourbon. Bourbon's general flavor profile can be characterized as having big vanilla, oak and caramel notes. Bourbons containing rye in the mashbill such as Bulleit bourbon will have a spicy note. Bourbons containing wheat in the mashbill like Makers Mark are softer, sweeter and have a lighter mouthfeel.

Popular Brands of Bourbon:

• Jim Beam
• Makers Mark
• Four Roses
• Buffalo Trace
• Evan Williams
• Old Forester
• Woodford Reserve
• Elmer T. Lee
• Wild Turkey

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Islay Scotch Whisky Basics

Islay, (pronounced EYE-luh), an island located off the coast of mainland Scotland, is home to the most distinctive single malt scotches in all of Scotland. Renowned for a style that is smoky, peaty, briny and sometimes medicinal, Islay malts have a reputation of being too big and overpowering for the scotch novice. A closer look, however, reveals that not all Islay distilleries produce giant peat monsters. In fact, some are gentle, restrained and elegant.

Islay is the only island recognized as its own region among Scotland’s single malt districts.? Due to its unique marine location, Islay malts are all very distinctive, and the 10 distilleries on the island can be roughly subdivided due to their geographic location as either North Island or South Island styles. The South Island distilleries produce generally bigger, smokier and saltier whiskies while the North Island distilleries are generally a bit softer, with more cereal, vanilla and dried fruit notes prevalent.

South Island Distilleries
The southern end of Islay is less protected from the elements and generally receives harsher weather, contributing somewhat to the stronger saltwater and iodine elements found in these single malts. Additionally, these distilleries generally use more peat, contributing to the characterization of Islay malts as more peaty and smoky than other single malts.

Ardbeg reopened in 1997. Stylistically characterized by strong peat notes balanced with firm citrus undertones, the Ardbeg 10 Year was awarded Whisky of the Year by Jim Murray in 2008, and the Uigedail release took Whisky of the Year in 2009. Ardbeg also currently offers Airigh Nam Beist 1990, a classic Islay with wonderful Christmas pudding, toffee and sultana notes poking out from underneath a cloud of smoke, and Supernova, peated at 100ppm, far more peating than any other single malt available at this time.

Lagavulin is an exceptionally smoky single malt typically seen as a 16 year. Their offerings have a pronounced marine-like character to complement the heavy smoke characteristic that is the house style. Lagavullin is one of the best known and most respected of the Islay malts. This makes a great compliment to a full-bodied cigar. Lagavulin has just released its 12 year old as a part of Diageo's range of single malt special releases for 2009. Sweet, with a large smoke component, add a bit of cool water to this offering to see just how great this dram can be.

Laphraoig is the most unique of any single malt, on Islay or anywhere else in Scotland. Noted for its medicinal, seaweed and iodine-like qualities, Laphroaig is controversial. People either love or hate this whisky for its unique, bandage quality. Founded in 1815, Laphroaig’s offerings begin at the 10-year range and their older whiskies are eagerly sought out by single malt enthusiasts. Newest to the Laphraoig range is their 18 year old offering, which replaces their 15 year malt in the United States. The 18 year old is highly recommended to all fans of Laphroaigs house style of whisky.

Port Ellen was founded in 1825 and mothballed since 1983. Old stocks have been released over the years, and Port Ellen whiskies are prized by single malt aficionados. Diageo has just released a 30 year old bottling of Port Ellen for 2009.

North Island Distilleries

The distilleries in the north of Islay are more atypical of the classic Islay profile. While still offering some smoke and marine characteristics, a number of these whiskies are lighter and sweeter than the brawny heavyweights to the south.

Kilchoman is the first new distillery built on Islay since 1881. It released its first offering in September of 2009 which sold out within days. The initial whiskis a 3-year version, with plans in the works for 5-, 8-, 10- and 12-year offerings in the future.

Bowmore offers a wide range of whiskies, most without age declarations, coining terms like Legend and Voyage to describe their spirits. The house style can best be described as forest floor with campfire notes and a whiff of marine air. Their whiskies tend towards a slightly sweet flavor, with toffee, cocoa and dried apricot notes.

Bruichladdich reopened in 2001 after being mothballed since 1995.? They offer the widest range of styles and finishes of any Islay distiller. The 10-year whisky is sweet, with cereal notes giving way to dried fruits and almond flavors with just a hint of sea air in the background.? Other offerings from Bruichladdich include the heavily peated Octomore and experimental whiskies with wine cask finishes. Bruichladdich is the most daring of all of the Islay distilleries at this time.

Bunnahabhain has been producing single malt offerings since the early 1880s. Its house style is a contrast to the typical Islay malt, offering up a soft and gentle dram with a creamy sweetness. Its malt also plays a central role in the all-Islay blended whisky, Black Bottle.

Caol Ila makes big herbal whiskies that are balanced with nice acidity, vanilla and almond notes. Both its 12 year and 18 year offerings are rather light bodied for their respective ages, yet both offer a very assertive and unique flavor profile. Diageo has just released a limited edition 10 year old unpeated Caol Ila for 2009 which should make for an interesting gift for an Islay whisky enthusiast (untasted).

Port Charlotte is named after a distillery that has been defunct since 1927. The first new offering, PC5 Evolution, was bottled in late October 2009. The initial style is peated to 40 parts per million, making it one of the most heavily peated Islay whiskies. Port Charlotte is owned by Bruichladdich and will use the former stills from Interleven, the now closed Lowland distillery.

Lastly, for an interesting change of pace, look for Black Bottle blended scotch. Made from a blend of all of the Islay single malts and grain whisky, this is a unique way to enjoy the variety of flavors and styles of Islay.

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