HYDERABAD: Hyderabad is known for its penchant for drinks. Not only there’s a rising number of pubs, the revenue from the sales is one the highest in the country. However, only a few liquor connoisseurs know the key differences between bourbon and whisky, the best-selling liquors.
“Bourbon and whisky, two beloved spirits cherished by people from all corners of the world, have become the talk of the town. The versatility and ease with which they can be blended into cocktails make them a favourite among mixologists worldwide. While whisky has always been a staple in India, premium bourbon is rapidly gaining popularity and exciting the taste buds of well-travelled Indians,” says Rohan Jelkie, Programme Manager, The Blend at Beam Suntory.
The increased exposure to global brands and the desire for premium spirits have fuelled the growth of these two spirits. “Despite their similarities, bourbon and whisky have several key differences. Bourbon is made in the USA with at least 51% corn which gives it a delightful sweetness that can’t be found in most barley- and rye-based whiskies. It is distilled at no more than 160 proof, stored at no more than 125 proof in new, charred oak barrels and aged for a minimum of two years. ‘Whisky’ which is derived from the Gaelic term ‘usquebaugh’ and means ‘water of life’ is spelled as ‘whiskey’ with an additional ‘e’ in America and Ireland, and ‘whisky’ in the rest of the world including Scotland and Japan. It can be made anywhere in the world, with different production and ageing processes yielding varying results. For example, Teacher’s 50, a premium Scotch whisky uses traditional distillation methods, including both large and small oak barrels to skillfully handcraft the malt and grains. Similarly, Oaksmith, India’s First International Blended Whisky is aged in fine oak casks. In a blended scotch, finished whiskies are brought together to create the final flavour profile that stays true to the house style, with each whisky in the blend playing its part. In the case of Bourbon, the grains are mixed right at the beginning of the process, setting it apart from other whiskies,” explains Rohan.
Bourbon is known for its distinct flavour profile that is characterised by a smooth sweetness, with hints of sweet spices, caramel, and tropical fruit, complemented by the toasty flavour of wood. In contrast, whisky’s flavour profile varies depending on the blend of whiskies used, ranging from fruity and floral to intense and peaty, or even light and easy drinking. “Although bourbon and whisky share some common characteristics, they cannot be used interchangeably as all bourbon is a type of whisky, but not all whisky are bourbon,” sums up Rohan.