How to drink and what to eat with whiskey: 6 main rules

The strong alcoholic beverage whiskey was nicknamed the "drink of alchemists" for a reason. After all, the traditional recipe for this drink with a multi-million army of fans includes only three ingredients: water, malt, and yeast. But you will hardly ever be able to fully explore the variety of flavors and aromas of this truly magical potion. Anyone who has tried whiskey at least once, following all the rules that allow you to appreciate the beauty of this drink, will most likely join the multimillion-dollar army of whiskey fans who love and enjoy it in all corners of the globe. And this article is dedicated to how to drink whiskey correctly.

Bourbon and whiskey: the same thing or drinks with different characters?

If you are not a sommelier or a true gourmet, it will not be surprising for you to confuse whiskey and bourbon. However, despite the close "kinship", there are differences between these two drinks - and they are quite significant. Especially in terms of how each of these drinks should be consumed, taking into account the traditions and culture of consumption.

First of all, whiskey is produced all over the world, from the birthplace of this drink - Scotland - to Canada and Japan. But the country of origin of bourbon is the United States, where this drink is produced and is very popular.

Secondly, whiskey and bourbon are made from different raw materials. Whiskey is made from barley, rye, and wheat, while bourbon is made from corn: it must be at least 51% in the production of this drink, while the maximum permissible content of corn in raw materials for whiskey is no more than 10%.

Third, whiskey and bourbon also differ in flavor. Bourbon is characterized by a sweetish and very rich taste: this is how corn manifests itself in the drink. European or Japanese whiskey has a more diverse flavor palette: you can distinguish citrus, chocolate, peat, or cinnamon flavors in whiskey.

Fourthly, whiskey and bourbon have their own aging characteristics. Bourbon is aged exclusively in new oak barrels, burnt from the inside. But whiskey is aged in old oak barrels for sherry, wine or bourbon. The aging periods also vary. For example, bourbon is aged for at least 2 years. Whiskey in Scotland is aged for at least 3 years, in Ireland - at least 5 years, in Canada - from 6 years and more.

By the way, the production technology for whiskey and bourbon is also different. To make whiskey, grain raw materials are first soaked, germinated, dried, and hulled to release the enzymes necessary for further preparation of the drink. When bourbon is made, the corn is simply crushed, covered with water and boiled.

Drinking whiskey properly

Since whiskey is so different from its close relative bourbon, and even more so from other spirits, it is not surprising that it should be drunk in a special way. At the same time, the culture of whiskey consumption is highly dependent on the country in which it was produced.

But there are general rules that will help you appreciate whiskey in all its glory.

1. Drink temperature. The ideal temperature for whiskey is 18-20 degrees. It is at this temperature that the drink will reveal all the shades of taste and aroma to the maximum. At a lower temperature, whiskey "shrinks" and loses part of its bouquet. At a higher temperature, the drink begins to be more heavily flavored with alcohol.

2. The perfect container. Traditionally, whiskey is drunk from wide glasses with a thick bottom. However, elongated tulip-shaped glasses have recently become increasingly popular. However, the same rule applies to both glasses and goblets: fill the container with a drink no more than a third of the way through - this way the whiskey will "open up" better.

3. Drinking. As a rule, whiskey is recommended to be drunk neat. In the homeland of this drink, Scotland, there is a whole rite of whiskey consumption. When the drink is poured into a glass, a true Scotsman first of all admires the deep sparkling color of the drink. After that, he inhales the aroma deeply. Then he takes the first sip of the drink, savoring it. Half the contents of the glass are drunk slowly, in small sips. Dilute half of the whiskey with a small amount of pure still water, and drink the rest of the glass slowly to the bottom.

In other countries, where whiskey is particularly popular, the drink is often either not diluted at all or drunk with ice. By the way, in cases where it is necessary to cool the drink, but you don't want to dilute it due to melting ice, use chilled whiskey stones. Or pre-cool the glass into which the drink is subsequently poured.

4. True connoisseurs prefer not to eat whiskey. And traditionally, this drink is often accompanied by a good cigar. However, snacks are not taboo for this drink. And while in Scotland whiskey is "snacked" only with pure spring water, in Ireland meat dishes, red fish and seafood are widespread. In America, a variety of desserts, chocolate, and fruit are considered the best snack for whiskey (or, more precisely, bourbon). In the post-Soviet space, whiskey is traditionally eaten with meat or fish dishes, salads and various sandwiches.

5. Despite the democratic nature of whiskey in terms of snacks, there are still foods and dishes that are categorically not suitable for this drink. For example, it is not recommended to combine whiskey with pieces of fresh meat, pickled vegetables, citrus fruits and heavily spiced dishes. All these types of products can completely "kill" the taste and aroma of whiskey.

6. Whatever way you choose to drink whiskey, the quality of the drink itself is very important. And Al Capone whiskey produced by the Dnipro Alcohol and Non-Alcoholic Beverage Plant will undoubtedly surprise you with its value for money. After all, the manufacturer offers a wide range of high-quality whiskey at a very "tasty" price. Single malt and aged, blended, with notes of cherry, honey, apple... The palette of Al Capone whiskey is able to satisfy the most demanding connoisseur. After all, high-quality raw materials in combination with pure water from our own 120-meter deep artesian well, modern technologies and traditional recipes are the secret of success of a truly high-quality drink.