Hellmich Mittie - Mini Bar: Whiskey: A Little Book of Big Drinks

by MITTIE HELLMICH
photographs by Laura Stojanovic

Text copyright 2006 by Mittie Hellmich. Photographs copyright 2006 by Laura Stojanovic.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging-in-Publication data is available.
ISBN 978-1-4521-0008-1

Prop styling by Barbara Fierros
Food styling by William Smith

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WHEN THE SUBJECT OF WHISKEY COMES UP, no one can escape the images it conjures of the misty green hills of Ireland, Scottish peat bogs, the Kentucky Derby, or stuffed club chairs and the scent of cigars. Whiskey is a spirit with multiple personalities and a rich lineage, all infused into a glass of amber liquid that imparts a glowing warmth.

The nuanced differences among whiskeysblended versus straight whiskeys, or the varied production methods used to produce themare so numerous and complex it is impossible to do them justice in this small volume. Nonetheless, knowing a little about the basics will give you a snapshot understanding of which whiskeys are appropriate for sipping or mixing, as well as an excuse to indulge in adventuresome testing. Perhaps one of the whiskeys you taste will lead you down the obsessive road of whiskey connoisseurship.

The History of Whiskey
Now, as any Irishman will tell you, Ireland is the birthplace of whiskey distillation. Monks on the Emerald Isle are said to have been distilling uisege baugh, Gaelic for water of life, as far back as the twelfth century. But the ancient Gaelic Scots also had a similar word, uisge beatha, also meaning water of life, so theres a bit of contention there over whos on first. One things for sure: Both Ireland and Scotland are renowned for their whiskeys.

Irish whiskey is made from a blend of unmalted and malted barley that is fermented and roasted over coal or gas in closed kilns, then sent through pot stills and stored in wooden casks. The process yields a clear barley flavor and smoothness. The Irish mostly produce blended whiskeys, made from three styles of whiskey. Only a few single-malt Irish whiskeys are available.

Scotch whisky is defined by its smoky flavor, which comes from malted barley that is dried over peat fires. The distillate is barrel aged anywhere from ten to eighteen years, or even longer. When you savor a sip of scotch, they say you are experiencing all the characteristics of that particular area of Scotland. From the heathered Highlands to the sea-sprayed island of Islay, single malts are all distinctly different, taking your palate on a virtual tour of the many regions.

In the United States, our native spirits hold their own. Americans produce fine whiskeys such as bourbon, rye, and Tennessee sour mash. In fact, U.S. history is steeped in the stuff. The Whiskey Rebellion of 1794, fought over taxation (of course), was tamped down by President George Washington. Ironically, he was an aficionado of the amber liquid and had a private bourbon stash made at Mount Vernon. Abraham Lincoln shared Washingtons passion, and the sixteenth presidents liquid interests led to his involvement in a distillery. American whiskeys have evolved from the cowboys favorite bug juice and the Indians firewater of choice to enjoy an illustrious fan base that included infamously fueling the misbehavior of the Rat Pack in the 1950s.

Our romance with Mint Juleps and the Kentucky Derby started with the all-American whiskey named after the area in which it was first made: Bourbon County, Kentucky. For a whiskey to be called bourbon, it must come from Kentucky and be made from at least 51 percent corn. The best bourbons come from producers of single-barrel or small-batch bourbons. They are milder and sweeter than scotch but are equally regarded by connoisseurs as great sipping whiskeys.

Distilling the Spirit
In the most basic terms, whiskey is made from a fermented mash of corn, rye, oats, wheat, or barley. The type of grain used in the mash determines the taste and character of the resulting whiskey. Methods of production vary from traditional pot stills to more modern column stills, but all whiskeys are aged in barrels (or casks). The type of wood, size of the barrel, and length of time aged all factor into the liquors distinctive color, aroma, and taste.

There is an art to creating blended whiskeys, which are a combination of grain whiskeys from many different distilleries. These versatile and popular lighter-bodied spirits are typically cheaper and are perfect for mixed drinks. The best high-end blends, which combine a variety of superior straight whiskeys, are complex, smooth, and sippable. The Canadians produce exceptionally smooth blended whiskies reminiscent of the spicy, bittersweet flavor of a rye yet with the vanilla sweetness of bourbon.

Finally, to answer those pesky questions concerning the missing e in whisky, its quite simple: The Irish and Americans spell it whiskey, whereas the Scots and Canadians follow the British spelling, omitting the e.

Whiskey Drinks
In whiskey mixology, there are a few general rules to keep in mind: With the exception of a few cocktails, a refined single-malt scotch or small-batch bourbon in a mixed drink gets pointlessly lost, so save your high-end whiskeys for sipping neat. Good-quality blended whiskeys can be enjoyed in mixed drinks such as a Manhattan (the whiskey lovers Martini) or over ice with a splash of club soda. Strong straight whiskeys such as rye (similar to bourbon, but not as refined) and Tennessee sour mash (similar to bourbon but sweeter) are also traditionally used in mixed drinks.

The different types of whiskeys are so divergent in taste, it brings me to whiskey mixology rule number two: The types of whiskey called for in many of the drinks in this book are based on the classic recipesan Irish whiskey for a Blarney Stone, say, or a bourbon for a Mint Julep. It is not the classic drink if made with some other whiskey, which will change the taste considerably. Some drinks can accommodate your personal preference, such as a Whiskey Sour or classics such as the Manhattan that have changed over time as tastes have shifted.

Now that you have attained whiskey enlightenment, you are ready to dive into this little book. It may just be the tip of the misting Isle iceberg, but its a comprehensive compilation, with a spectrum of fine-tuned classics and well-crafted contemporary cocktails for you to explore.

Cheers!

Glassware
Glassware plays an important role in the much-ritualized cocktail experience. A well-chilled vessel visually entices us with the promise of refreshment, with the right glass adding elegance to even the simplest drink. Glasses come in an endless variety of designs, styles, and colors, but when it comes to setting up your home bar, your repertoire of glassware doesnt have to be extensive to be stylishly appropriate and proficiently functional. A few basic stylescocktail glasses, highball glasses, old-fashioned and double old-fashioned glasses, champagne flutes, and wineglasseswill see you beautifully through a multitude of drinks.