Scotch, Whiskey, and Bourbon

Come on, yitayningwut…

Scotch and Bourbon are both Whiskeys. Bourbon must be from Kentucky, be at least (i think) 50% corn and aged for a minimum of three years in a NEW charred oak abrrel (which cannot be reused). If it is made outside of Kentucky, like Jack Daniel’s, it is called Sour Mash. If there is no oak barrel or aging, it is called Moonshine and is illegal because it doesn’t follow the above.

Scotch is a whiskey that has to be made in Scotland. They do not have the same laws regarding new oak barrels, so they typically will purchase old barrels from American distilleries. i.e. The Lagavulin Scotch you may be drinking could very well have been aged in an old Jim Beam or Jack Daniel’s oak barrel.

The problem with some scotches is that they are aged in barrels that have been used in countries like Spain for sherry and wine. I won’t go into the halacha here. Ask you own LOR about kashrus.

Vodka is clear alcohol usually distilled from potatoes and it is not aged or placed in barrels (hence it being clear). It is not a whiskey at all.

They all shall be making their way to the Mechiras Chometz form in 17 days, so what is the difference?

Whether it is whisky or whiskey has been the basis of many arguments over many years. The Scots spell it whisky and the Irish spell it whiskey, with an extra ‘e’. This difference in the spelling comes from the translations of the word from the Scottish and Irish Gaelic forms.

Whiskey with the extra ‘e’ is also used when referring to American whiskies. This ‘e’ was taken to the United States by the Irish immigrants in the 1700s and has been used ever since. Scotland, Ireland and America all have a rich heritage in the whisky industry.

It is the distillation process that one of the main differences occurs. Generally, Scottish and American whiskies are distilled twice and Irish whiskey is distilled three times (there are exceptions to the rule, in all cases). Distilling three times produces a lighter and smoother spirit.

For a whiskey to qualify as bourbon, the law–by international agreement–stipulates that it must be made in the USA. It must be made from at least 51% and no more than 79% Indian corn, and aged for at least two years. (Most bourbon is aged for four years or more.) The barrels for aging can be made of any kind of new oak, charred on the inside. Nowadays all distillers use American White Oak, because it is porous enough to help the bourbon age well, but not so porous that it will allow barrels to leak. It must be distilled at no more than 160 proof (80% alcohol by volume). Nothing can be added at bottling to enhance flavor or sweetness or alter color.

The other grains used to make bourbon, though not stipulated by law, are malted barley and either rye or wheat. Some Kentucky bourbon makers claim that the same limestone spring water that makes thoroughbred horses’ bones strong gives bourbon whiskey its distinctive flavor.

its simple

Scotch > Bourban > Vodka

Scotch is by far the yummiest.

Burboun all the way. Don’t give in so easily, soliek.

“Bourbon is a byproduct of Scotch production.”

Um, actually the exact opposite is true. Scotch is aged in old Bourbon barrels which impart the Bourbon flavors into the Scotch.

bourban is much stronger but also has more flavor

scotch is weaker without as much flavor but is also smoother

so it depends what ur going for….flavor or smoothness

cherrybim –

+1

for those who eat and drink kitniyos on pesach is bourbon ok

any grain alcohol would be butel be shishim?

even if ya chometz isnt botel bishishim.

Like what you will, but this is the official position of YWN on the subject

Linky

I had a really great rye on purim. I usually drink only wine, but shekia was coming up and I try to be machmir to be drunk before shekia.

I’m makpid on ad d’lo yada how to calculate plag mincha according to the magen avraham and the gra.