Whiskey consumption in Korea is increasing significantly each year, recording the highest growth rate in the world. This is attributed to consumers broadening their tastes and seeking diverse flavors. It is also due to the expansion of luxury consumption, which has increased demand for premium liquors, including whiskey. We have gathered interesting facts about whiskey, a liquor that will undoubtedly garner more attention in the future.
What Is Whiskey?
Whiskey is a distilled spirit made by saccharifying and fermenting ingredients such as starch-containing grains with malt enzymes, then aged in oak barrels. It is one of the most representative distilled and aged spirits in the world, and in Korea, it is also known as another name for Western liquor. Whiskey generally falls into a high price range because it requires much effort, including aging in oak barrels for several years. It is also a liquor with a very strong, unique taste and aroma.
The History of Whiskey
Whiskey is believed to have originated when medieval monks spread distillation technology to Ireland and Scotland before the 15th century. The early whiskeys were transparent liquors distilled after fermenting barley and consumed directly as raw spirits. It is estimated that the alcohol content immediately after extraction was around 75%. The method of distilling started to change to a more modern form, fermenting in barrels, when people began making whiskey secretly to avoid taxation.
Scotch Whiskey
Whiskey is primarily classified according to where it is produced. Most of the whiskey we typically talk about is Scotch whiskey, which, as the name suggests, is a liquor made in Scotland. Scotch whiskey is defined according to British regulations, and these classifications do not apply to whiskey from other countries. Scotch whiskey is further divided into malt whiskey, made only from malt; grain whiskey, made from grains other than malt; and blended whiskey, which is a mix of malt and grain.
Irish Whiskey
Whiskey made in Ireland is called Irish whiskey. Essentially, Irish whiskey can be considered the original whiskey. Initially, it was not divided into malt, grain, and blended concepts. This is because malt and grain were mixed and distilled at once when making the fermented liquor before distillation. Traditionally, it is made without being peated for distillation, so a lighter and smoother taste than other whiskeys characterizes it.
American Whiskey
Currently, many types of whiskey are being produced in the United States. Bourbon whiskey, which is aged in a new kind of oak barrels that have been charred on the inside after being made in the United States; corn whiskey, which has a corn content of over 80%; rye whiskey, which has a rye content of over 51% and can be called straight if aged for over two years; malt whiskey, which has a malt content of over 51%; and Tennessee whiskey, which is made in Tennessee and goes through a process of filtering the liquor before aging through charcoal, all belong to this category.
Japanese Whiskey
Whiskey has been a beloved liquor in Japan for a long time. It is consumed in various ways, such as being used as an ingredient in highballs, and multiple methods of blending and drinking have been developed. In Japan, whiskey is also distilled and consumed. Still, unlike other regions that follow strict standards, they only applied loose standards such as “fermenting germinate grains and distilling below 95 degrees.” Still, now they are applying regulations similar to those in other countries. In Korea, the current distribution price is relatively high.
Korean Whiskey
As various liquors gain popularity in Korea, the number of places distilling whiskey has increased recently. However, compared to areas with a long history, there are still many shortcomings. Most domestic whiskeys are grain whiskeys using distilled soju, and some distilleries are producing malt whiskey. Major corporations such as Lotte Chilsung Beverage and Shinsegae L&B are currently considering malt whiskey distillation, and it is reported that they are pushing to establish distilleries on Jeju Island.
Whiskey from Other Regions
Whiskey is actively produced in regions not mentioned earlier. Primarily, India, which has a vast domestic market, manufactures and exports a lot of whiskey. Myanmar has a domestically produced whiskey called “Grand Royal,” Taiwan also produces whiskey that is not inferior to high-aged whiskey after a short aging period. Whiskey is also made in France, which is adjacent to the UK, and interestingly, it is reported that they use buckwheat.
The Unique Flavor of Whiskey
The unique taste and aroma of whiskey come from the oak barrels. Even if the same distillery’s raw spirits are used, the taste varies greatly depending on the oak barrel. The oak barrel traditionally used for whiskey aging is the Quercus robur oak barrel, called the “sherry cask.” After a disruption in the supply of sherry casks, the more affordable “bourbon cask,” which has a complex aroma, was mainly used. They distill by blending the bourbon cask raw spirits and sherry raw spirits to enhance the flavor.
How to Drink Whiskey
Whiskey is consumed at room temperature, mixed with water, or chilled with ice. The most common way is to drink it straight, also called neat. In Ireland and Japan, they also mix it with room-temperature water called Mizuwari. Drinking it more smoothly by putting ice in the glass is called on the rock, which is the easiest way to drink whiskey, but at the same time, it is not recommended as the taste and aroma can be diluted.
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