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Here are 5 facts to know …

The regret is not only that many winemakers overdo the treatment of oak, so that the wine tastes more of the barrel than the grape, but also that we consumers expect the wine to taste more like wood than that with fruits.

This is not a criticism against the oak. Almost all the best wines in the world see the oak tree in some way, before reaching the end of a bottle. Here are five facts to know how oak influences the taste, quality and price of the wines you like.

Oak adds flavor

You can taste the oak in your wine. The influence of the oak is more pronounced when small barrels are used, because more wine is in contact with the wood. These are the types of barrels that you usually see when visiting wineries. These barrels usually contain about 225 liters, or 25 boxes of wine, although the sizes vary slightly.

Oak gives spicy flavors – cloves, nutmeg (wood spice), vanilla. Barrels are made by treating the staves with fire, and wine producers can order light, medium or heavy “toasts” to accentuate the flavors. Wine critic Robert Parker described the taste as “pain grillé” or grilled bread, perhaps because, well, everything tastes better in French.

American oak is a different variety than French, with a different grain from wood, so it conveys different flavors, like coconut and dill. Hungarian oak is known for its nutty flavors. All of these flavors are more prominent in new barrels.

Carvalho adds structure

Oak barrels have tannin, which penetrates the wine as it ages. Tannin is that astringent sensation on the palate that makes your mouth dry or makes your teeth itch. When properly integrated into the wine, it infiltrates itself as the taste diminishes. Exaggerated, it comes to life like a baseball bat (as in: wine should not taste like a tree). Tannin helps aged wine: it slows down over time as the wine softens. It is more noticeable in red wines, but you can also feel tannins in some white wines, especially those aged in barrels or fermented in their skins. Grape skins, seeds and stems also add tannin to wine, but the influence of oak is the most noticeable.

The contribution of oak to the structure of a wine can be more subtle than tannin. Fermented and aged wines in larger barrels or oak barrels benefit from limited exposure to air as they age. And because winemakers don’t really want their wines to taste like trees, they use older or “neutral” barrels to add flavorless structure. That is why you may hear some wine producers “argue” about the mixture being aged in new barrels versus old barrels.

And, of course, it makes economic sense to reuse barrels, because. . .

Oak is expensive

French oak barrels, the most awarded, are the most expensive, depending on their price on the quality and treatment of the wood. American oak barrels cost less, they are usually cheaper. Prices vary, of course, and the global increase in demand for wine and the growth in the number of wineries in recent decades have increased prices.
The selection of the barrel is very important.

 

 

There are “oak alternatives”

Wine producers can add oak flavors without the expense of barrels. Oak shavings can be macerated in wine as they age in stainless steel tanks, or oak sticks can be suspended in wine for flavor.

Liquid oak extract can also be used. That’s why your $5  chardonnay or cabernet can have an oak flavor.

Flavoring wine in this way and making it delicious can be an art of its own. But wine producers use these shortcuts because we, the consumers, believe that wine must taste like a tree or, at least, oak. It doesn’t have to be that way, so we must remember that. . .

There are alternatives to oak

There is a counter-movement that sees oak as an additive, something unnatural for wine. Stainless steel tanks are relatively new to the wine timeline and emphasize the freshness of complexity. In the Familia Zuccardi, oak was practically banned from the family’s new winery in the province of Mendoza, in the Uco Valley, Argentina, in favor of real fermentation and aging in barrels made with local materials. Clay amphoras are preferred by winemakers who try to adapt ancient techniques to the modern palate.

So explore and pay attention to what the winemaker – or the label – tells you about the wine you are enjoying.

Source: Dave McIntyre / The Washington Post

Aging in wood barrels is an important process to enrich the drink and, in turn, stainless steel tanks are beginning to gain some importance.

For centuries, wines belonged to kings and queens who kept their production in places guarded by guards in wooden barrels. Now and then, when they went to check the drink, they saw that the barrels were no longer as full as they initially were, and often the guards lost their lives for that. One beautiful day, one of them came with a great desire to live, invented a story that wine was so good that the angels came to drink it during the night. Little did they know that this process of – concentrating the wine and decreasing the quantity – was one of the benefits of storing it in oak barrels.

The oak barrel is an essential item in the beverage aging process and has several functions. One of them is the intensification of the color, since the barrels are burned from the inside to seal the wood and decrease the oxygenation and possible oxidation inside the wine and when it is burned, it changes color to the wine, which tends to get darker. It also increases the life span. When a wine begins to oxidize, the color fades.

The other benefit of barrels is the softening of tannins, phenolic compounds that remain in the grape skin. They are sharp, brittle micro-crystals. Therefore, when you try a wine of lesser quality, it “descends” looking like it “scratches” what is unpleasant.

When placed in the barrel, the tannins collide with each other, break into smaller pieces and the drink becomes softer. The wood itself has tannins and the oak is more round, resulting in a more velvety wine.

Another advantage is micro-oxygenation. As much as the barrel is toasted, it remains with micro-pores, generating an exchange of external oxygen with the internal liquid. It is a small amount of oxygen, not to oxidize the wine, but to “tune” it.

The final benefit is the increased structure, which has to do with the chemical part, making the drink richer (the “angels” part, according to the legend). Because of the micro-porosity, the water tends to evaporate, leaving the wine more concentrated, some even becoming almost liqueur.

Oak is ideal
Wine also gains in aromas, but it is not that simple. They are the result of the combination of fruit aromas and the smell of wood. When the two come together, new aromas appear, such as coconut, caramel, …. so it is said that having taste and aroma literally and only from wood is wrong, is considered an error from the oenological point of view. It is from the junction of the two that “aromas” emerge.

Oak is the wood that makes the best interaction. There are even others, such as Portuguese chestnut wood, but this usually ends up with strong aromas and flavor and stands out in front of wine.

And there are two types of oak that stand out: the American and the European. The American is of the Quercus Alba species, which gives a very striking aroma of caramel, even looks like whiskey.

French oak is of the Quercus Robur species and it is more refined, it makes drinks softer. It brings more “elegance”.

The standard wood barrels store 225 liters and this number is not for nothing, as they yield 300 bottles of 750 ml. There are also Spanish wood barrels with 300 liters, which yield 400 bottles.

What about stainless steel tanks?
Stainless steel tanks started to be used in Australia, around the 70s, following the example of milk producers. The big benefit is that they are inert. They don’t taste, taste, it’s just a container. And temperature control is another advantage, allowing the wine to be stored for months without loss of quality. In addition, maintenance is easier and cheaper ”.

However, modern enology technology is changing the importance of stainless steel tanks. Today techniques have already been developed to simulate micro-oxygenation in stainless steel tanks, with oxygen cylinders and everything very balanced.

The reason we started aging wine in oak barrels in the first place was not intentional, but the result of a happy accident. For millennia, the clay amphora was the storage medium of choice for transporting wine.

More than two millennia ago, when the Romans began to spread their empire around the world, they wanted not only to carry weapons and food, but also wine. Wine was safer to drink than water, still supplied calories to malnourished troops, and of course relaxed the soldiers with a heady hum. For a few thousand years, starting with the ancient Egyptians, clay amphorae were the way armies (and merchants) transported wine over long distances. There were other civilizations, especially in the Mesopotamian region, that used palm barrels, but this was an exception rather than a rule. While palm barrels weighed much less than clay amphorae, palm wood was rather difficult to bend. Clay offered another advantage in that it was airtight if properly sealed, although this was a challenge.

The practice of using amphora continued in the Greek and later in the Roman Empire. As the Romans advanced north into Europe, and away from the Mediterranean, the transport of clay amphorae became increasingly difficult. While the Romans were aware of palm barrels, the price and difficulty of bending wood made it a poor choice. When the Romans met the Gauls, they found a group of people using wooden barrels, often made of oak, to carry beer.

 

The Romans quickly realized that they had found a solution to their amphora question. While other woods were used, oak was popular for several reasons. First, the wood was much softer and easier to bend in the traditional barrel shape than palm wood, so oak only needed minimal toasts, and a barrel could be created much faster. Secondly, oak was abundant in the forests of continental Europe. And finally, the oak, with its tight grain, offered an impermeable storage medium. The transition to the wooden barrels was rapid. In less than two centuries, tens of millions of amphorae have been discarded.

After transporting their wines in barrels for some time, the Romans and other societies after them began to realize that oak barrels gave the wine new and pleasant qualities. Contact with wood made the wine softer, and with some wines, tasting was also better. Due to the minimal toasty of the wood, the wines developed additional aromas such as cloves, cinnamon, allspice or vanilla, and when stored longer they had additional flavors such as caramel, vanilla or even butter. As the practice of using oak barrels for transportation continued, merchants, winemakers, and armies found that the longer the wine remained within the barrels, the more qualities of oak would be imparted to the wine, and thus began the practice of aging. of Wine in Oak.

 

 
Wood is a natural product that can change under certain conditions (temperature, humidity, sunshine …)

A new barrel or that has been stored dry needs a period of “swelling” with water to seal the fillings / leaks and stop pouring. This prior process of preparing the drum for its use is called the heat of the drum.

To do this, you have to do your “CURE”, which goes through 2 operations:

1. Apply and repair the faucet:

1.1 Align the valve in the correct position, in the center of the front of the cylinder, with the outlet facing down.
1.2 Push it forward in the direction of the hole in the barrel, trying to place it as far as possible.
1.3 To increase its insertion and improve its fixation in the barrel, you can hit a hammer slightly and slowly, at most 3 times, to avoid splitting the entrance.
1.4 Turn the faucet knob to the closed position.

2. Heal the barrel – to “eliminate leaks”:

This procedure essentially consists of filling the barrel with cold water to be absorbed by the wood, which “returns” it and eliminates leaks:

2.1 Fill the drum 1/3 full with cold water and let stand for 3-4 hours.

2.2 Then raise the level to 2/3 and let it sit for 3-4 hours.

2.3 Finally, fill the cask close to the mouth and leave it full until the cask stops pouring and see all the fries.

2.4 Note that even when the barrel has stopped pouring, it must be kept filled with water without any leaks for 24 hours!

2.5 Then empty the barrel by passing it through the filling hole and not through the faucet by turning it over.

2.6 Allow the barrel to dry naturally for 2-3 hours, then fill it with the desired beverage.

In items 2.1 to 2.3, when water leaks from the drum, you can and should wipe the remaining water in the “puddle” / volume (eg at the drum head in the area below the valve). , eliminating excess water that can accumulate. At the same time, you can grasp and use the same wet cloth with the water removed and pass with it on the front of the barrel’s head, moistening the wood evenly, “whole”, avoiding stains and by accelerating its “swelling”. “.

This process is fundamental for a good operation of the barrel, takes on average 2 days and can last up to 5 days, do not hurry!

* One important thing is that you should never leave the same water inside the barrel for more than 2 days. If the rest period with water exceeds 2 days, you must empty it and refill it with fresh water. This prevents bacteria and microbes from starting to grow in the drum.

 

 

Why is Wine Aged in Oak Barrels?
Many of us are aware that most fine wines are aged in barrels made of oak. What is less well known is the reason for this. What are the advantages of oak? What, if any, are the disadvantages? Are there different varieties of oak barrel? Do these affect the wine differently? What are the differences? How does the whole process work?

Aging Wine before Bottling
Once the fermentation process is complete, wine is repeatedly racked to remove the larger solid particles. This young wine is ‘green’. It’s rough and raw and needs time to age in containers that are made of neutral materials. Stainless steel, old casks or cement vats are ideal for this. Alternatively, the wine can initially be aged in small wooded barrels. These are not neutral and will affect the wine as it ages.

Oak Aging Wine
As the wine ages in wooden barrels, subtle flavors from the oak slowly start to affect its development. French or American oak are commonly used. These are sourced from different regions (eg. Nevers, Limousin, Troncais) to impart slightly different flavors (described as ‘vanilla’). Small chemical changes start to work on the wine as it rests in the barrel. The result is a softening of the harsh tannins present during fermentation and a more complex flavor. The different effect of specific woods is a fascinating subject, much discussed by wine makers all over the world. The barrel serves two purposes for the aging wine: it allows oxygen to enter the wine very slowly over time and imparts some of the flavor, or character, of the wood into the wine.

 
What happens to destilates when are aged in a Oak Barrel?
The contact with wood makes alcohol smoother, softer and even better tasting. Due to the lesser toasting of wood during the construction of barrel, wines develop additional scents. The barrel needs to be placed in a humid space where the temperature will change throughout the day. Expansion and contraction of the liquor is important to the aging process. The liquor needs to expand into the wood of the barrel. The liquid is capable of penetrating almost half way through the barrel’s edge. Then, when the temperatures cool off, the liquid retreats and brings with it a bunch of flavor that the barrel itself is responsible for.

People talk of tannins in wine. Tannins are especially evident in the taste of red wines and are believed to be from the skins and stems of the grape. If the wine has been aged in an oak barrel then some of the tannins have been drawn from the wood itself.

Another key part of the aging process is the infusion of wood sugars into the spirit. Wood sugars are especially evident from a charred oak barrel because the heating process draws these natural elements out of the wood and into the liquor. Wood sugars give the liquor a depth of flavor and a slight sweetness. Overall, oak barrel aging gives the liquid a vanilla, cinnamon, nutmeg, black pepper and butterscotch flavor.
It also makes the liquid a lot more smooth for a different mouth feel.
A new barrel is best for this and the effect diminishes sharply with repeated use.

 

The Key Benefits of Wood Summarized:
1- The micro-oxygenation that is the act of breathing which is the contact of the liquid with the air. This function is beneficial to the structure of the wine and ensures its longevity;

2- In contact with the wood the wine receives flavors and aromas, which can be accentuated or not depending on the process of toasting that each barrel suffers;

3 – Oak wood also has the property to soften and round the tannins of a wine, in other cases, to tame rebellious tannins that are characteristic of certain strains;

4- A part of the structure of the wines, also comes from the tannins that the oak provides, it is also important to intensify the color of the drink;

5- Red or white can present a wide range of natural colors and the barrel is also responsable for stabilizing its color.

 

 

The use of wooden barrels during the elaboration process can occur both during alcoholic and malolactic fermentations (second fermentation with the aim of reducing the acidity of the beverage), during the later stages, called thinning, thus initiating the maturation process .
It is precisely in the stage of maturation that the barrels play their most important role. During this stage its use has the power to change characteristics and add elements to the drink, raising its level of quality significantly. Due to its great importance and influence in the sensorial characteristics and the quality of the most diverse types of wine, we clarify some frequent doubts about the use of the barrels.

1. After all, how do the barrels influence the quality of the wine? 
When matured in barrels, various compounds and properties present in the wood are transferred to the wine. Thus, characteristics such as scents, textures and structure of the liquid are modified throughout the process in that type of container. Tannins are chemical compounds known as polyphenols, naturally occurring in the grape bark or even in the seed of the fruit. However, several types of wood also have tannins, mainly oak (the most noble wood species widely used in oenology). The tannins are part of the structure of the wood itself and, when they come into contact with the drink, provide more body and density, in addition to influencing their astringency levels, however, the winemaker must be careful to use this raw material, because in Too much can transfer bitterness and mask the fruity aromas of the drink. It is worth emphasizing that tannins add antioxidant properties to wine. We must not forget that the passage of wines by casks interferes substantially with the aromatic characteristics of the product. There are volatile compounds resulting from the degradation of the cellulose, hemicellulose and lignin that form the wood, being released by the process of roasting (burning). It is these substances that are responsible for adding exclusive aromas to the wines, and can include vanilla, clove notes (eugenol), smoked (guaiacol and 4-methyl-guaiacol), sweet aromas (methylfurfural and hydroxymethylfurfural), tobacco, and smoke (monoterpenoids), among many others.
Thus, the process of wine maturation in wooden barrels gives the beverage different levels of complexity, which are often not possible without the use of this resource.

2. How does aging in barrels affect our senses?
To better understand what the sensory gains that wood gives to the drink and why they are interesting, it is important to understand a little about how our perception of taste works. First of all, it is necessary to differentiate two very similar concepts: taste and taste. The taste is directly related to the palate, while the taste involves a much more sophisticated construction, as we will see later. Our language has different types of taste buds, which are activated to a greater or lesser extent whenever they come into contact with a substance present in food or beverages. Each of the papilas is directly associated with one of the five known basic tastes: sweet, bitter, sour, salty and umami (borrowed from Japanese, which can be clearly perceived in the taste of roasted meat or any food that is high in protein.
These five basic flavors unite with the perceptions of temperature, texture and especially aroma to form what we know as flavor. That is why you may like one sweet and not another, because in addition to the basic substrate on which the taste is constituted (the sweet taste), many other sensory stimuli involved in the act of eating or drinking come into play, and can make all the difference in your perception.
Now, if our olfactory system is capable of perceiving about ten thousand different aromas. When we bring all this sensory capacity together into the five basic tastes, we realize the infinite possibilities of flavors that come to us, especially when we consider that different tastes and smells can occur at the same time. Therefore, when we experience a wine of greater complexity, our senses receive a flood of positive information. The richness of aromas and flavors indicates to our brain that this beverage is rich in a profusion of substances and therefore, it is desirable from the biological point of view, because it presents a greater supply of nutrients for the organism.
So if we consider that the stage of the wine in barrels gives a more complex profile and rich in aromatic and gustatory substances, we can understand how our body reacts when we taste the “drink of baco” and because this process is so used.

3. Are the barrels made from only one type of wood?
In most cases, the main wood used for oenological purposes is oak. Up to the present time, a substitute for height, whose aim has been to increase the quality of a wine, has not been found in nature – or even in technological tools. This is because the oak, with its ideal porosity, allows a perfect micro-oxygenation of the wine. This process substantially modifies the texture of the beverage, however, it is worth remembering that oxygen can be the best or worst friend of wine, it all depends on the dose and the moment. Oxygen potentiates chemical reactions in the product causing the wine to become softer and more balanced, but in high amounts it can oxidize and degrade the product.
The use of oak also interferes with the stability of the beverage color. Basically, what gives color to the wines are the anthocyanins (polyphenols) present in the fruit peel. These molecules are extremely delicate and can suffer oxidation and / or precipitation (decanting in the bottle shed), thus the tannins transferred from the barrel to the wine help to maintain the coloration of the wine for longer, as they function as a “buoy” of support for the anthocyanins. Due to the oak barrels present high added value, in many cases, the maturation process can be carried out in stainless steel tanks. The addition of oak splinters to wine is also common practice, especially when talking about low-cost wines, this process is called using alternative oak.
Obviously, the effects achieved with the use of these alternative methods will never be the same as those obtained in the maturation in barrels. But that does not mean that wines that go through these kinds of processes are bad. They are just methods found to reduce costs while offering pleasant wines at affordable prices.

4. Are all oaks used in cooperage the same?
No. There are several types of oak, but only three are widely used for the manufacture of oak barrels: American oak (Quercus alba), pedunculate oak (Quercus pedunculata) and sessile oak (Quercus sessiliflora). European origin. When choosing the type of wood that will make the composition of the barrel, it is necessary that the oenologist takes into account the provenance of the oak, since wood from different regions can print characteristics diametrically opposed to the wine.
Pedunculate oak, for example, is characteristic of the Limousin region of France, and has a high content of polyphenols and low concentrations of aromatic compounds. The sessile, commonly found in the Vosges region, has an exact opposite profile. And the American oak, in turn, has low content of phenols, but high concentration of volatile compounds, especially lactones. Based on these profiles, each producer chooses the wood that most favors their wine. Thus, while many producing regions give preference to French oak, in the United States and Spain the most common is that producers opt for American oak.

5. All the wine must, necessarily, go through a period of aging in barrels?
Not necessarily. Although the most expensive wines available on the market have the common characteristic of the maturation period in oak barrels, this does not mean that to be considered good, a wine must necessarily go through this process. Fruity and fresh wines, for example, in which the indication suggests that they are consumed still young, the maturation period in oak barrels is not necessary. The same can be said of aromatic whites, some types of rosé that do not normally go through this process.
But attention must be paid! Although the best wines of today go through oak barrels before their arrival in the market, it is always good to keep in mind that a naturally low quality wine will not become a high level drink simply because it has been matured or aged in these containers.
The quality of the grapes, the richness of aromas and other factors is that, combined with the properties of oak, they are mandatory and result in good wines.

6. Does the size of the barrel matter?
As a rule, the smaller the container, the greater the oak’s influence on the drink. This is because, as the contact surface of the wood with the liquid is larger in relation to the volume, also the amount of released compounds increases.
Thus, a barrel with the capacity to store 225 liters of wine adds, on average, 15% more compounds from the wood to the drink when compared to the 300 liter barrels.

7. Can wine barrels be reused? 
Yes. However, the older a barrel, the fewer compounds it will transfer to the wine. Although large beverages are usually matured in new barrels, some winemakers prefer not to use them, precisely because of the high impact they generate on the aromas and textures of the final product. Also the barrels with more than three uses are already considered neutral, not transmitting more compounds for the wine, at least not in concentrations that affect the drink in a perceptible way in the short term.
Today we also see the barrels used in the maturation of wine being used by breweries, who wish to give their drink some specific character of a label, impregnated in the wood.

8. So, why would a producer choose to grow his wine in stainless steel barrels?
This question has different answers, all of which are equally valid, and the first is in costs. As we have seen, wine barrels can not be used indefinitely, and their financial value is quite high. If the producer wants to obtain a final product with more affordable prices, the choice for stainless steel casks can help you to produce quality wines at a lower price. Another determining factor for the choice of stainless steel casks is that they are inert, that is, they do not interact with the beverage and do not let the oxygen come into contact with the wine. In this way, it is possible for the winemaker to have a much more precise control over the final product result, which will not have external interventions.

 

 

Do you know what it is or how it is made this remarkable drink? That’s what we’re going to find out today!

Whiskey, or whiskey, is an abbreviation of the word usquebaugh and is made from distilled alcohol, grains and malt that is aged in barrels. Its alcohol content ranges from 38 to 54% at temperatures of 20ºC. The interesting thing about this drink is that it is highly regulated and has denominations of origin, classes and types. But what they all have in common is the fermentation of the grains and also the distillation in a maximum of 80% of alcohol to corn and 90% of alcohol to other grains, all before adding water, so that the flavors of the grains are well intensified before alcoholization.

Now, an essential detail is its aging in the barrels since the drink gains 60% of its flavor during this period. Here comes the difference of each class since everything depends on the type of wood used and also on the quality of “buckling” and the burning of matter. A good example is the Bourbon Whiskey which is legally required to be aged in flamboyant oak barrels. Let’s get to know some types of whiskey.

Most Common Whiskey Types:
Scotch: Pure Malt, Blended, single malt, vatted, grain whiskey.
North American: Blended bourbon, light
USA, Canada and Ireland: Rye-whiskey

The basic difference between them is in the cereals used and the alcohol content, both are very variable and used as a basis in each recipe. Thus, a unique taste is achieved in each type.

The differences between Scotch, Bourbon, Rye, Irish whiskey and … Japanese whiskey

Scotch WHISKEY
Distilleries began to officially appear in Scotland around the 17th century, but the books tell that cereal distillates were already tasted by King James IV in the early 14th century. The country was famous for making malt-based whiskeys and grains as wheat, rye and corn. To enter the Scotch Whiskey category, the drink, whether it be single malt or blended, needs to be distilled and matured only in Scotland, and the ripening process must take at least three years.

Another factor that characterizes the body of Scottish whiskeys is double distillation and maturation in barrels previously used by Sherry and American oak wines. Already the flavor and the aroma depend a lot on the region (in all there are six) where it was produced. In Lowlands, the whiskeys are little full bodied and with a floral touch. The distillates manufactured in the highlands vary between smoked, salted and marine. Those coming from the Speyside region in the far north, a Highlands subdivision that houses more than 50% of Scottish distilleries and from which classic single malts such as Glenfiddich and The Macallan come out, are the most sweet and fruity. Another prominent area is Islay Island, famous for smoked whiskeys, such as Laphroaig, which carries a strong aroma and flavor of peat, notes of iodine and a characteristic medicinal flavor.

Irish WHISKEY
For beginners looking for something less intense, the good ordered are the Irish Whiskys. Because they are made from a mixture of non-smoked and unroasted barley, the whiskey produced in Ireland is fruity and slightly spicy. In addition, the Irish Whiskey is triple distilled, which makes it softer. Most of the Irish whiskeys are matured in American oak barrels or Jerez wine, although some brands like Jameson also use virgin American oak barrels to add more sweetness and complexity.

Bourbon and TENNESSEE
Before the middle of the 19th century, European colonizers already consumed distillates based on molasses, wheat and rye. Without the barley and peat used in Scotland, they paved the way for new experiences and eventually bumped into corn, to this day the main raw material in American whiskey production. The distillate made in the USA currently has two main variants: Bourbon and Tennessee. The first must have at least 51% maize in the composition, be matured in virgin American oak barrels and may have a mix of matured distillates during different periods. Following these rules and techniques, it keeps notes of vanilla, caramel, coconut and spices. Good examples are Maker’s Mark, Woodford Reserve and Wild Turkey. Tennessee is virtually dominated by a single producer, Jack Daniel’s. The method of production is identical to Bourbon, but before being put to maturity, it undergoes a process of filtration in a species of molasses, which adds an even sweeter flavor.

Rye WHISKEY
Almost extinct in the 1990s, Rye Whiskey is the new “whoops” of mixologists. When made in the United States, the distillate has the same Bourbon rule, but its revenue takes 51% of rye instead of corn, in the case of Hudson Manhattan, Whistle Pig and Knob Creek. When produced in neighboring Canada, there are no restrictions on the grain mix to be used. What matters is that the result always has spicy and fruity flavor, ideal for cocktails.

JAPANESE WHISKEY
The youngest of the whiskeys, the Japanese in less than a century of history managed to pass the leg in traditional manufacturers, receiving last year the title of best in the world. Since 1923, the Yamazaki distillery (immortalized in the film Meetings and Disenchants) produces whiskeys of Scottish inspiration, but with some distinct details that make all the difference, like the process of more prolonged fermentation and the maturation, that besides barrels of Bourbon and wine Jerez, also passes through barrels of Japanese oak. In addition to the award-winning Yamazaki Single Malt Sherry Cask, it’s worth sampling the 17-year-old Hibiki blend with notes of honey, vanilla, caramel and raisins.