Strictly speaking, “whiskey” can only be called a strong alcoholic beverage made by distillation using a certain technology from completely certain types. Nevertheless, the popularity of whiskey among hard liquor always makes it tempting to get its analogue using "home-grown technologies."
After all, what is “whiskey” in the original? Just moonshine based on wheat or corn raw materials, that is, well-known in our area. Subtleties are only in the details of the fermentation and post-processing of the distillation product. So, at home, it is quite possible to make whiskey, and you can list the best of such recipes, the main thing is to observe the necessary proportions.
10. Single Malt Scotch Whiskey
Like the term “cognac”, the brand name “single malt Scotch whiskey” is legally protected by the state. Nevertheless, we can repeat the original technology - and although, strictly speaking, it will not be “Scotch whiskey”, the drink may turn out to be even better than the original.
A key feature of single malt whiskey technology: only barley malt is fermented. No whole grains or wheat malt is allowed. To preserve the original “Scottish” taste, distillation is carried out twice - but in moderate degrees, while a considerable part of the essential oils remaining after fermentation, which determine the specific taste of the drink, are sublimated.
The taste of Scotch whiskey is also greatly affected by the aging process. Distilled alcohol is aged in oak barrels. Part of the technology is that the barrels are frankly dirty. Other alcoholic beverages were previously stored in them, and the preliminary cleaning of containers is carried out by peat.
All this determines the complex of taste and aromatic properties of such Scottish moonshine. A drink of this "quality" is burdened with fusel oils. You can take it only gradually and only in pursuit of specific sensations.
9. Irish whiskey
Unlike Scotland, the tradition of producing Irish whiskey is more complex. Not limited to the formal requirement “only one grade of barley,” Irish whiskey producers are actively using mixtures of malt from different crops.
Distillation is also deeper - necessarily triple and nothing else. Considerable attention is paid to water quality. There are already no wells dug right in the middle of the swamp - the water is exclusively spring water or from mountain streams.
A kind of "green whiskey" does not just include a mixture of malt of different varieties. Green non-germinated barley also takes part in the fermentation of raw materials. All these features give the Irish whiskey a unique taste and aroma with a very high quality of alcohol.
8. American rye whiskey
The very name “rye whiskey” definitely indicates that rye malt is the main product involved in the fermentation. According to formal rules, it should be in the total mass of the wort at least half.
Rye whiskey was known no less than barley in Europe. However, it was in North America that its production became an essential part of the spirits market. This is due to the fact that barley is not a culture traditional for America. At the same time, corn whiskey became boring to connoisseurs, and the masters decided to “find a new taste”.
Rye American whiskey is a rather crude type of distillation product. His taste is sharp, the content of fusel oils is noticeable. Connoisseurs like an unusual taste - but for an unusual person it may seem like “crappy moonshine”, which partly corresponds to the truth.
7. Whiskey from sugar moonshine
If it is firmly understood that any “whiskey” is essentially just a small-town moonshine, elevated to the rank of “national treasure”, it is quite possible to take on the adaptation of recipes to local realities. Considering that in Russia the historically most common type of moonshine - driven out of the product of direct fermentation of a solution of refined sugar - we take it as a basis.
The main, fundamental difference between any whiskey - mandatory exposure of the distillation product in an oak tank. Such containers are not very common here. Fans can order the production of oak barrels to the master.
And even easier to contact specialized stores. Now such barrels are massively made especially for lovers of home distillation, there would be money to buy. Thus, we get a real whiskey from sugar moonshine.
6. Whiskey vodka with sherry
A kind of drink can be obtained if you try to mix quality varieties of vodka with other, more aromatic types of alcoholic beverages. In particular, a mixture of vodka with sherry has interesting taste and aroma.
This is not quite whiskey by the strict definition of the term. Sherry is a fortified wine from a very specific grape variety. However, if you increase its degree even more, and subject it to additional aging in an oak container, you get a product that resembles the best varieties of Irish green whiskey.
5. Whiskey on oak bark
So we got to the point: if you withstand any kind of strong alcoholic beverage in an oak container, then it would be possible to call it “cognac” or “whiskey” (at will and mood). But what if there is no way to get a real oak barrel?
There is a way. On the oak bark, you can insist a drink in any container, even glass. The result will be little different from the original. Moreover, given the fact that the bark contains more resins and tannins than wood, the exposure time can be reduced.
4. Whiskey distilled malt
Moonshine, which was prepared on malt with distillation, after aging in an oak container will in all respects be a real whiskey. In our area, it is not customary to ferment malt, although historically this was the first alcoholic beverage to be made.
The fact is that at the initial stage of germination, starch in the grain is converted to sugar. It is sugar that is food for yeast, while refined sugar in Scotland itself has historically been scarce.
It is interesting to be puzzled by the fermentation of malt because the distillation product will have a very specific aroma. In any case, it is interesting and informative to compare it with the taste of the "classic" moonshine from sugar.
3. Whiskey on oak blocks
A type of refinement of alcoholic beverages is the insistence on oak blocks. The principle is the same as when using oak bark. But the product is more pure, with a lower oil content and a more subtle, noble aroma.
Insisting moonshine or vodka on oak cubes, you can experiment with roasting. It is not necessary to singe pieces of oak to coal - it is enough that the wood changes color, and the drink begins to acquire a slight aroma of smoke.
2. Whiskey with dried fruits on oak chips
If you insist on moonshine on oak chips with dried fruits, you can achieve an interesting effect - the result is a product that competes in taste and aroma with the best vintage whiskeys.
With this method, the chips do not need to be burned. All the necessary shades of taste and aroma bring dried fruits. A classic is the tincture of a mixture of oak wood chips and prunes. Interesting nuances can bring dried apricots. Even a mixture of oak chips and dried apples allows you to turn simple vodka into a completely amazing drink.
1. Whiskey with malt and barley
This type of moonshine completely repeats the technology of Irish whiskey, considered a model. Fermentation must is made with malt and whole barley. Next is the classic distillation of two. The composite nature of the wort leads to the fact that moonshine has a peculiar aroma with complex shades of taste.
Final exposure can be carried out strictly according to technology in an oak container. And you can limit yourself to pouring oak beams or large chips into the container with the distillation product. To withstand - the longer, the better, as long as there is enough will and desire to get an exclusive drink at home.