The whiskey that uses 13X less water than Bourbon

For some, whiskey brings a spark of adventure; for others, it’s a sip of sophistication. Today 15% of US drinkers choose whiskey as their booze of choice. Let’s explore the journey from grain to glass to ensure this timeless spirit can be enjoyed for generations to come.

In today’s issue:

• History: Whiskeys rugged roots

• Feature Story: What makes whiskey, a whiskey?

• Early Adopters: Oh, Canada!

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HISTORY

Whiskeys rugged roots

Irish records from 1405 mark the earliest mention of whiskey, initially used in religious ceremonies and as medicine. By the 1600s, European migrants brought their distillation knowledge to North America, where corn replaced barley as the crop of choice, giving rise to Bourbon. On the frontier, Bourbon became a staple, even helping colonists avoid waterborne illnesses by substituting unsafe water with alcohol. What a time to be alive.

In the 1700s, whiskey’s popularity soared as it became a patriotic alternative to the British favorite—tea. By the 1920s, Prohibition outlawed alcohol but paradoxically fueled whiskey’s demand. Since then, this timeless spirit has evolved into a diverse array of styles, driven by innovation and collaboration.

Why do people like whiskey?

Whiskey drinkers are drawn to the craftsmanship of transforming humble grains into a spirit rich with complex flavors. Typically sipped rather than chugged, whiskey invites you to savor its grain and wood-derived notes. But its appeal goes beyond taste, it symbolizes rugged masculinity, immortalized in Western and old-English movies. Stories now revitalized in modern series like Yellowstone and Peaky Blinders. Whiskey, along with these films, emphasize a deep connection to a heritage rooted in a simpler time.

FEATURE STORY

What makes whiskey, a whiskey?

Whiskey turns a grain like corn, barley, rye or wheat into a spirit. The quantity and mix of different grains are a tightly kept secret just like the secret formula for a krabby patty. There are 9 distinct varieties of whiskey, each governed by its own set of rules and regulations. These guidelines are strict enough to ensure a consistent taste, but flexible enough for hundreds of brands to compete for the title of the best whiskey.

How is whiskey made?

If required, certain whiskeys undergo a malting process, where grains are soaked to release sugars before being dried. This produces a sweeter whiskey, commonly found in Scotch.

Next, the grains are ground into flour, combined with hot water and yeast, and left to ferment. During fermentation, the yeast converts sugars from the grains into alcohol. The resulting mash is distilled, a process that uses alcohol’s low boiling point to evaporate and separate it from the mash. Scotch, Bourbon & Irish whiskeys are commonly distilled 2 or 3 times for added purity.

For Tennessee whiskey, an extra step involves filtering through sugar maple charcoal for another round of purification. All whiskeys except White, are then aged in wooden barrels where they absorb flavors over time. Some styles, not requiring new barrels, often reuse casks from US Bourbon or Spanish Sherry production. This adds distinct flavors to the whiskey.

What whiskey would I like?

Whiskey labels offer subtle hints about how each bottle will taste. While most share the same caramel hue, their flavors can vary widely. Standard whiskey carries grain and wood-derived notes, inspiring countless producers to create nuanced variations. Here are 10 of the most common terms to help you discover your perfect sipper:

1. Malted Whiskey → Sweet

2. Peat Malt Whiskey → Sweet & smoky

3. Single Malt Whiskey → Sweet & consistent

4. Single Grain Whiskey → Consistent

5. Single Pot Still Whiskey → Creamy & spicy

6. Straight Whiskey → Barrel-derived flavors

7. Blended Malt Whiskey → Sweet & bold flavors

8. Blended Grain Whiskey → Subtle flavors

9. Blended Scotch Whiskey → Sweet & balanced

10. Blended American Whiskey → Mild flavored

EARLY ADOPTERS

Early adopters are embracing whiskeys that use fewer resources without compromising on taste. Canadian and White whiskeys stand out as the most efficient, thanks to their reliance on corn—a grain that requires fewer resources than barley, rye or wheat. Additionally, these whiskeys skip the need for new barrels, instead reusing existing ones, and avoid the environmental impact of oceanic transport for barrel acquisition or product distribution.

Early adopters are choosing whiskeys that protect forests by avoiding the need for white oak barrels, opting instead for alternatives to Bourbon, Tennessee, Rye & Wheat whiskeys.

Given that glyphosate is commonly used on grains in whiskey production, early adopters are turning to organic options to avoid trace chemicals. While these are rare, they offer a cleaner choice. Others may opt for Scotch or Irish whiskey, as the European Union enforces stricter glyphosate regulations than North America.

Japanese whiskey, on the other hand, has one of the least sustainable supply chains. Not only do they import barrels from the US and Spain, they also source their barley from Scotland and Australia.

If these choices feel a bit too complicated for your next boozy Saturday night, swapping out Bourbon for Canadian whiskey is a great way to enjoy a more sustainable option without much hassle.

TIGHT 5

• 40%: The US marketshare of Bourbon, the most consumed whiskey in the US.

• France: Has the highest consumption per capita at 2.8 bottles per year.

• Hangovers: Can be more severe from darker spirits which contain more congeners.

• Crown Royal: The Canadian whiskey with the 4th largest whiskey brand globally.

• 95%: Of all Bourbon is produced in Kentucky.