Q: What are the mainstream types of whisk(e)y and what makes them distinctive?
A: There are four main whiskey-producing nations - Ireland, United States, Canada, and Scotland - whose products are so different that there are actually two different spellings in use: whiskey and whisky.
Irish whiskey is predominantly made from malted barley that has not been dried over peat fires. This is then triple distilled, resulting in a whiskey with very clean, round grainy flavours, no hints of smokiness and a slight bitterness.
The United States makes makes two kinds of whiskey: bourbon and rye. Rye must be at least 51% rye grain combined with corn and barley (the three grains are fermented and distilled together). Usual flavours vary according to the blend but as a rule the rye provides tartness and body while the corn provides sweetness and the barley provides smoothness. Bourbon is usually about 70% corn and is more sweet-edged and aromatic. To be called bourbon the whiskey must be aged for at least two years in new, charred oak casks.
Canadian whisky is a blend of corn, rye, wheat and barley grains. Usually the finished product is a blend of 15-20 different aged whiskies. Noted for its light body, crisp grain/spice flavours and its versatility in cocktails or mixed drinks, it is distinct from the other whiskies of the world.
The peat bogs of Scotland are the key to Scottish whisky's complex flavours. The malted barley is dried over peat fires that lend smokiness and dryness to the sweetness of the barley. The practice of aging the whisky in used sherry or bourbon casks is done to further improve the depth and intensity of the whisky.
Q: How long should red wine be opened (allowed to "breathe") before being served? Why is this necessary? Do the same rules apply for white and rosé (blush) wines?
A: It would be nice if there was a simple answer to this question. Unfortunately, it is the nature of the wine that determines how long the wine should be exposed before serving. So, you should know what type of wine before knowing the length of "breathing" time. As a general rule, young, tannic wines can be opened up to two hours before (tip: some of these wines actually taste better the next day). Soft, forward wines can literally be opened and served. You can find out what type of wine (whether it is young and tannic or soft and forward) on the back label or on the producer's web site. If you are totally bereft of information, half an hour is generally a good compromise. Finally, whites and rosés do not require "breathing" time.
Product selection and notes by: Bruce Mathisen, Product Research Editor