American Whiskey:

The New World Amber

It was the Scottish and Irish know-how that established the production of whiskey in the northern parts of the Americas.  Now this heady amber liquid enjoyed by many Americans and Australians has come a long way from the “moonshine” period of prohibition to become a classic, beautifully crafted spirit.

          Bourbon has indeed become the national spirit for the United States though the name itself comes from a distinguished long line of French royalty.   A vast county the early pioneers had moved to in 1785 was given the name in honor of France’s help with the defeat of the British, in fact the reigning monarch of Spain at the moment is Juan Carlos de Borbòn, a direct descendant of the lineage.   It is reputed that Elijah Craig originated the liquor, a Baptist minister who in 1789 used an over charred barrel to transport his whiskey over a long distance and found that it had developed into a smooth libation.

          This is really hearsay, as there is no concrete evidence to confirm the story ever happened.  In regards to the name, the early 1800’s still saw settlement occurring and the large county of Bourbon was segmented into smaller counties.  The pioneers that had traveled there earlier still clung to the name, “Old Bourbon” and with that labeled the barrels of whiskey shipped along the Ohio River.  It wasn’t too much later that this corn-made whiskey would acquire the regions name.

          There are other whiskeys that come from the same part of the world that don’t quite fit within the criteria set out by the government in 1964.  And there are a number of different grain whiskeys that prove Bourbon isn’t the only choice from North America to be savoured and enjoyed.  The Canadians produce their corn, wheat and barley based whiskey they refer to as, “Rye” while Tennessee specializes in the Lincoln county method of charcoal filtration. 

          Predominantly rye whiskeys also exist, after somewhat of a hiatus and are produced by some bourbon distillers and the Old Potrero micro-distillery in California. But just so everything is clear, Bourbon whiskey must be produced in the U.S of A, be made from at least 51% corn and aged for a minimum of 2 years in new charred oak barrels.  This of course differs hugely from the original corn whiskey, better known as Moonshine, which is an un-aged clear spirit very similar to vodka and luckily not available in Australia.

          Another style of North American whiskey produced is taking a leaf from the development of Scottish whiskey.  The idea of a blended version unfortunately has not gone as well for the American distillers, who found the public’s palates had become accustomed to their robust whiskey.   We decided that it might become too confusing so our panel chose the following mix of Bourbons, Canadians and Ryes to hopefully shed some light upon the subject of North American whiskeys.

Whiskey Tasting Notes

Woodford Reserve Distillers Select (45.2%)

Luminous amber in appearance has a nose of “creamy vanilla, sweet caramel, delicate buttery notes” with an underlying spiciness moving to a balanced fruitiness and a well rounded, smooth mouth-feel.  It delivers a combination of tangy flavours and highly spiced aromatics with a pleasantly assertive and lengthy finish.

Wild Turkey 86.8 (43.4%)

Wild Turkey has a deep, but soft aroma with mellow woody characteristics mixed with a subtle sweetness of “citrus peel and distant cakey notes.” The palate is full and rich that balances traditional caramel and vanilla flavours with some dried citrus and floral subtleties.  The finish is quite long and complex with nuances of dark chocolate and a sweet woody departure.

Wild Turkey 101 (50.5%)

The 8 year old has an exceptionally soft, but rich aroma for a high proof bourbon.  The entrance is big and forceful with caramel and vanilla notes with hints of honey, orange peel and tobacco spice. The finish is very long, rich and full-bodied, powerful, yet soothing.

Wild Turkey Rare Breed (54.3%)

Rare Breed has a rich, exceptional flavour that is remarkably smooth, considering it’s high alcohol content.  It is assertive with hints of orange peel, mint, and tones of sweet tobacco and old leather. The finish is long, warm and nutty and lingers in the mouth with hints of hot peppers and baked bread.

Wild Turkey Russell’s Reserve (50.5%)

Russell's Reserve is a deep glowing amber colour with a nose that is rich in vanilla, oak, toffee and a touch of leather. The body is huge, and the palate is spicy with notes of peppers, tamarind, almonds and cumin.  It has a rich and lingering finish that is beautifully restrained but has power and finesse with many underlying dark spice complexities.

Jim Beam White Label (37%)

Lustrous amber with a copper cast this whiskey has a nose reminiscent of minerals, dried herbs, nutmeg, dried citrus. “Was rather tight on the palate” noted one panellist, yet displays an ample sweet spice sensation in the mouth. “A very brisk, refreshing style”.

Jim Beam Black Label (43%)

This 8 year old bourbon has a dark bronze colour with aromas of vanilla and honey with a relaxed woody spice complementing the balance.  A full bodied bourbon with brown spice characters and sweetened aged fruit complexities that finishes long, smooth and smoky.

Booker’s (63.4%)

Booker’s has a deep, rich, smoky amber colour with an aroma of big oak, vanilla and smoky charcoal.  The taste is hugely intense with subtle dried fruit, and hints of tobacco spice with residual tannins from time on oak.  “The finish is long, cleansing and re-occurring,” noted the panel.

Basil Hayden’s (40%)

Glowing golden amber in colour with an aroma of sweet spice, black tea and a hint of peppermint. The taste is peppery with bright hints of honey, in a light-bodied and gentle release of flavour.  The higher percentage of rye conveys a dry and clean finish that lingers briefly.  

Bakers (53.5%)

Baker’s has a warm amber and slightly tawny colour with aromas of stone fruit, vanilla and dark caramel.  The palate is complex with toasted nut, fruit, and spice flavours harmonising in a slightly silky texture. It has a semi-sweet finish that is remarkably smooth and long in duration.

Jim Beam Small Batch (40%)

The Small Batch is a deep amber colour with aromas of raisin, date and rancio characters amongst subtle oak.  The sweet palate is full of grapey overtones as the addition of port really shows itself.  The finish is quite long and rich, resolving in notes of “sweet sherry, maple and muscatel grape”.

Jack Daniel’s (40%)

Old No. 7 has a pleasant charcoal nose with “hints of brown sugar, vanilla and cinnamon”.  It gives a medium bodied mouth-feel with subtle honeyed orange and burnt sugar flavours.  The finish is smooth, smoky and satisfying giving off sweet and woody taste sensations.

Jack Daniel’s Single Barrel (45%)

Single Barrel has a lively, auburn and slightly mahogany colour with a robust bouquet of charcoal oak, vanilla with walnut, hazelnut nuances. The flavour is rich and distinct with a great depth of character in a full bodied statement. The finish is satisfying and lingers a good long while. 

Gentleman Jack (40%)

The Gentleman has a pale golden colour with a bouquet of sweet vanillin and subtle charcoal accompanied by developed candied fruit fragrances like “grilled banana”.  There was an exceptional parity between the nose and the palate with mellow oak and deep vanilla charcoal notes appearing and developing further against a backdrop of tropical nuances on the finish.  

Old Potrero Straight Rye (45%)

Old Potrero has a ruddy amber hue with aromas of sweet rye and honeyed fruit notes.  The palate is big and bright with layers of malty and grainy flavours tempered by charred oak subtleties.  The finish is timely and attractive with a distinctive rye malt character, the calling card for this much heralded rye whiskey.

Makers Mark (43%)

Maker’s has a medium amber hue with a strong aroma of balanced vanilla, caramel and charred oak.  The palate is nice and full with pleasing hints of butterscotch, and pronounced woody character that delivers a smooth full flavoured bourbon.  The finish is crisp and satisfying. 

Slate (37%)

Slate has a delicate aroma of sweet grain and hints of toffee apple moving to a palate that’s fairly light and spirity.  The finish conjures up recollections of big nights out with enough heat tempered by a somewhat smoky & sweet continuation.

Cougar (37%)

The Cougar has candied fruit aromas of sweet orange and banana subtleties that transfer to the palate adequately with a light bodied delivery.  The finish is warm and of sound quality for a spirit of such bottling.

Canadian Club (37.5%)

A pale golden whisky with aromas of faint green apple and fresh cut rye amongst a spiritous presence.  Its light body releases flavour that is predominated by caramel and sweet vegetal notes.  The finish is quick to depart the tasting zone, leaving a perplexing feeling on the tongue.

Canadian Club Classic 12yr (40%)

Golden amber is the Classic 12 year with a soft aroma of “pear or quince” and light woody notes.  The palate is medium bodied with less sweetness in taste than a bourbon whiskey, leading to a finish that has layers of fruit and rye grain dryness.