Beyond the Whiskey Bias

The Whisky Knights has always had an open mind about exploring whiskies beyond the country of origin or style. Scotch, Bourbon, Canadian, Irish, or Japanese styles have been welcomed and appreciated for their complexities and contributions to our individual journeys.

However, over the past three years, I have gathered enough feedback to understand the preferences and mindset of clients about whiskey. Here are some of the comments from tastings:

• I really enjoyed whisky X because it is easy to drink.
• This whisky pairs well with a medium-bodied cigar.
• I do not drink Scotch Whisky because it is too peaty for me.
• This whisky tastes like rubbed alcohol.

Looking back, I noticed that most people choose one or two categories they enjoy, try one or two whiskeys from a different category, and judge the entire new category based on these. Tribalism in whiskey is nothing new. The bias can stem from category availability, price point, and geography.

To avoid favoring one category over another, I always recommend not focusing on only one category in private tasting but keeping a balanced flight (i.e., Bourbon, Canadian, etc.) to give equal opportunity to the audience to find something that fits their flavor profile and find a new favorite whiskey.

With this in mind, I have created a list of expressions by category that can make your journey easier when purchasing a whiskey from an unfamiliar style. The criteria for selecting these whiskeys is simple:

• Readily available whiskeys. No limited editions or allocated whiskeys.
• No extreme flavors. Sorry Octomore fans 🙂

I will add this abbreviation to some whiskies that might fit specific palates and tastes.

SCT = Suited for Scotch enthusiasts.
BOU = Suited for Bourbon enthusiasts.
CAN = Suited for Canadian enthusiasts.
IRI = Suited for Irish enthusiasts.
JAP = Suited for Japanese enthusiasts.

The Canadian Whisky Bias

The category has depth in terms of availability and complexity. Unfortunately, some of the best Canadian whiskies I have had were difficult to find in the USA. Many consumers often think that Canadian Whisky is about Crown Royal or Canadian Club and decide to pass on incredible expressions from Canada.

My Pick: Lot 40 Canadian Rye (BOU): From Hiram-Walker Distillery in Ontario comes Lot 40, named after plot #40 where distiller Joshua Booth (ancestor of HW’s previous Master Blender, Michael Booth) used to make whiskey in the 1700s.

The whisky delivers rich fruit notes and baking spices (i.e., Brown sugar, vanilla, honey, ginger, oak, and pepper) from the rye grain and sweetness from new oak barrels.

For those looking for a fruity and spicy whisky, I highly recommend Lot 40.

Other Great Options:

• Alberta Premium Rye Cask Strength (SCOT, BOU). A very spicy and rye-forward expression from Alberta Distillers. Intense (63,5% ABV) and complex. Those looking for a spicy trip should get on this train.
• J.P. Wiser’s 18 (BOU). Also from Hiram Walker Distillery, the whisky is a crowd favorite from private tastings and sweeter than Lot 40 due to a mash of 100% corn. Easy to drink and approachable.

The Bourbon Bias

I can still remember the faces of Scottish students in the Edinburgh Whisky Academy when the instructor gave us a sample of a known brand of bourbon as part of the Single Malt Diploma course. The main argument from people unfamiliar with this category was the intrusiveness of the corn and the burn sensation on your throat of some bourbons (a.k.a. The Kentucky Hug).

The transition from Scotch Whisky to Bourbon and vice-versa is one of the hardest because there is a big contrast between the malt and smoke flavors of Scotch Whisky and the corn (sometimes bold) from Bourbon.

My Pick: Heaven Hill 7 Year Old Kentucky Straight Bottled in Bond Bourbon (CAN, IRI): This elegant and complex bourbon brings all the great things we love about the category at 50% ABV. The flavor profile provides vanilla, caramel, oak, chocolate, and brown sugar notes that Canadian and Irish Whiskey-Pot Still enthusiasts will appreciate.

Other Great Options: 

• Elijah Craig Toasted Barrel (CAN, IRI). Also from Heaven Hill. Here is a classic bourbon for people who enjoy roasted marshmallows.
• Duality Malt (SCT) from American Spirits Whiskey Distillery in Atlanta is not bourbon but a combination of malted barley and malted rye that makes this expression an obvious pick for Scotch Whisky enthusiasts due to its full-bodied flavor profile and spicy flavor.

The Irish Whiskey Bias

The overall flavor profile of this category is considered too soft for some whiskey enthusiasts. There could also be lemon-grassy notes that bourbon enthusiasts do not appreciate.

My Pick: John’s Lane Single Pot Still Whiskey (CAN, BOU): This Irish classic from Midleton Distillery delivers great notes of raisins, candy, and sherry that should satisfy both camps. All flavors are well orchestrated. The ex-bourbon and ex-sherry casks provide the sweet taste that these two camps appreciate.

Other Great Options:

• Teeling Irish Pot Still Whiskey (BOU, CAN) from Teeling Distillery in Dublin is one of my favorite Irish whiskeys. Look for lemon, pineapple, pear, honey, and light spicy notes.
• Yellow Spot Single Pot Irish Whiskey (BOU, CAN, SCT) from Mitchell & Son in Dublin is an Irish Whiskey where the bourbon notes shine. Those who enjoy light Lowland and Highland styles from Scotch Whisky might enjoy it too.

The Scotch Whisky Bias

The main argument against this category is that it’s too smoky and intense. Some people confuse peat and smoke and feel turned off by the flavor of the barley.

My Pick: Craigellachie 13 Year Old (IRI, CAN, BOU, JAP) is one of the most approachable and versatile Scotch Whiskeys I have tasted. Honey, apples, lemon, and slight oak are perfectly combined to create a beast of single malt at an affordable price. This whiskey displays fresh fruit flavors that mature in with ex-bourbon and ex-sherry casks. The result is a whiskey with something for people in the three camps.

Other Great Options:

• Glengoyne is 12 Year Old (BOU, CAN) is a Highland gem that exhibits flavors of honey, caramel, toffee, and apples with moderate oak influence.
• Highland Park 12 Year Old (IRI, BOU, JAP). Another great single malt that guides the newbies when trying to figure out what they like in the Scotch world. The malts exhibit dried fruit flavors and smoke, but all in moderation.

The Japanese Whisky Bias

Despite the international hype, I dare to say that most bourbon collectors and enthusiasts are not big fans of Japanese Whisky. Part of the problem is that they have the same bias for this category as for the Scotch Whisky category. Japanese Blends could be too delicate and do not provide enough substance to them, and Japanese single malts can be too smoky and close to Scotch.

My Pick: Hakushu 12 Year Old (IRI, BOU, SCT) is a tasty and medium-bodied single malt from Suntory that delivers pears, apples, cherries, raisins and a touch of smoke, salt and peat. American and European oak are age-peated and non-peated whiskeys.

Another Option:

Yamazaki 12 Year Old (IRI, SCT). The flagship whisky of Suntory might not be in the radars of many bourbon enthusiasts but most likely impress the palates of those in Europe. Take this statement with a grain of salt, but I typically do not get great remarks from the bourbon camp about Japanese malts.

Here are a few resources I use to educate myself when tasting whiskey.

Canadian Whisky 

https://www.jpwisers.com/wp-content/uploads/Whisky-Wheel-Dr-Don-Livermore.pdf

The Scotch Whisky Flavor map

https://www.scotchmaltwhisky.co.uk/whiskyflavourmap.htm

I hope you enjoy this post and try new expressions soon. Cheers!