Whiskey & Beer

Whiskey & Beer, bourbon, likewise spelled whisky, any of a few refined mixers produced using a matured pound of cereal grains and including Scotch, Irish, and Canadian bourbons and the different bourbons of the US. Bourbon is constantly matured in wooden compartments, generally of white oak. The name, spelled without an e by the Scots and Canadians and with an e in Ireland and the US, comes from the Celtic usquebaugh (Irish uisce beathadh, Scots Gaelic uisge beatha, the two variations of the Latin expression water vitae, signifying “water of life”). The earliest immediate record of bourbon making is found in Scottish records dating from 1494.

The bourbons delivered in every nation are unmistakable in character in light of contrasts in the technique for creation, the sort and character of the oat grains, and the quality and character of the water utilized.

Straight bourbons are unmixed or blended exclusively with bourbon from a similar refining period and distiller. Mixed bourbons incorporate combinations of comparative items made by various distillers and in various periods (Scotch) and furthermore bourbons made with blends of the impartial bourbons (which have no particular flavor attributes) and straight bourbons (US and Canada). Little amounts of other enhancing materials (e.g., sherry, natural product juices) might be remembered for mixes. State run administrations might expect that some bourbons be matured under their watch for explicit periods.