Whiskey types

Whiskey type Scotch or Irish Scotch or Irish Scotch or Irish American small scale American large scale... 

Canadian. By government regulation, Canadian whiskeys contain no distilled spidts less than three years old. They are usually blended products and are often up to six years of age. Canadian whisky tends to be light bodied and deHcate in flavor. The Canadian government sets no limitations as to mashing formulas, distilling proofs, or types of cooperage used in maturation. 

Selected from data of Business Week [41], Kirk-Othmer [39], and Adams Handbook [42]. Include blends, straights, bonds, Scotch, Canadian, and other types of whiskeys. 

TABLE 16.12 Congener Content of Some Common Types of Whiskey" ... 

Alcohol is available in a variety of concentrations in varions alcoholic beverages. There are approximately 14 g of alcohol in a 12-oz can of beer (approximately 5%), 4 oz of nonfortifled wine (approximately 10% to 14%), or one shot (1.5 oz) of 80-proof whiskey (40%). This amount will cause an increase in blood alcohol level of about 20 to 25 mg/dL in a healthy 70-kg male, although this varies with the time frame over which the alcohol is consumed, the type of alcoholic beverage, whether food is consumed along with it, and many patient variables. The lethal dose of alcohol in humans is variable, but deaths generally occur when blood alcohol levels are greater than 400 to 500 mg/dL. ... 

Flow Sheet for Three Types of Pot Still Whiskey. 108... 

In whiskey distilleries, pure culture yeasts have been used extensively in recent years. The types are selected for high alcohol yields and propagated by the Hansen single-cell method. There can be no doubt at the present time but that pure culture yeasts are an absolute necessity for the manufacture of distilled spirits and very much preferable for the manufacture of wines. 

Definition and Types.—Whiskey may be defined as an alcoholic beverage produced from cereal grains by the following general series of operations ... 

There are available on the market a number of types of whiskey, which as the result of variations in the details of processing or in the raw materials used, possess different flavors and other characteristics of importance to the consumer. In general these may be classified as ... 

Mashing.—In all types of whiskey, the process, by which all the starch of the grains used is brought into solution, is called mashing. It involves both extraction and conversion of the starch... 

The Federal Alcohol Control Administration in a regulation (Series 4) dated June 13, 1934 defines a number of classes and types of whiskey which include ... 

Neutral whiskey, Straight whiskey, Straight rye whiskey, Straight bourbon whiskey, Blended whiskey, Blended rye whiskey, Blended bourbon whiskey, a blend of straight rye whiskeys, a blend of straight bourbon whiskeys, Spirit whiskey, Scotch whiskey, Irish whiskey, Blended Scotch whiskey, Blended Irish whiskey, Special types of whiskey. 

Activated carbon removes substances that cause the hog-track odor, and use of it yields a young whiskey that will show greater and more rapid improvement in storage. The characteristics of normal maturing, as shown by increased content of esters and acids, become apparent in whiskey that has been treated with activated carbon. The treatment is applicable to all types of raw whiskey and also to rums and brandies. 

The most significant change produced by carbon is in taste characteristics. Most observers agree that activated carbon produces a marked improvement in the flavor of all types of whiskey. It has also been found of similar benefit for brandies, rum, and vodka. 

A controlled study in 5 ketosis-resistant patients with type 2 diabetes taking phenformin 50 to 100 mg daily found that the equivalent of about 85 rnL (3 oz) of whiskey markedly raised their blood laetate and laetate-pyruvate levels. Two of them had blood-lactate levels of more than... 

Ethanol content in wines varies from 8-9% to 18-18.5% by volume, depending on the content of sugars in the must (see Section 4.2.2.6). Normal table wines contain 10-14% ethanol by volume, while dessert wines of the sherry type contain 17-24% ethanol by volume. The ethanol content in grape brandy, spirits and other spirits is around 40% by volume, and a number of special products have lower alcohol content, but some spirits have also higher alcohol content. In the United States, the proof of an alcoholic beverage is twice its alcohol content expressed as percentage by volume at 60 °F (15.6 °C). So an 80-proof whiskey (whisky) is 40% ethanol. 

Whiskey—Made from malted and unmalted grains, of which the main types are Bourbon, from corn Canadian, from barley, corn, rye, and wheat Irish, from barley, com, oats, rye, and wheat Rye, from rye and Scotch, from barley. 

NUTRITIONAL AND MEDICINAL EFFECTS OF SPIRITS. Food Composition Table F-21 lists a variety of alcoholic beverages—beers, wines, and liquors. In contrast to beers and wines, which contain certain minerals and vitamins, distilled liquors are so highly refined that they supply mainly empty calories. For example, the caloric content of 1 oz (29.6 ml of gin, rum, vodka, or whiskey ranges from 65 Calories (kcal) for 80-proof spirits to 83 Calories (kcal) for 100-proof spirits. Furthermore, other beverage spirits such as brandies, cordials, liqueurs, and mixed drinks may contain sufficient added sugar to make their caloric values much higher than the unsweetened spirits. (Most of the liqueurs sold in the United States contain from 100 to 120 Calories [kcal] per ounce.) Hence, heavy drinkers may obtain too much of their caloric requirement from liquor, and too little from the foods which furnish essential nutrients. It is well documented that chronic alcoholics often suffer from various types of malnutrition. 

FIGURE 14.7 Flowchart of the commercial production of various types of whiskeys. 14.7.1.2 Fermentation... 

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