Malört is a bitter, wormwood-based liqueur that was created in the 1930s by a Swedish immigrant Carl Jeppson. The drink was first introduced in Chicago, and although it is now produced in Florida, it is still mainly associated with its place of origin, and it can rarely be found elsewhere in the United States.
Malört, which is a Swedish word for wormwood, was modeled on Swedish beskbrännvin – a liquor distilled from potatoes or grains that was often infused with wormwood. The drink is characterized by its sharp flavor and a long, bitter aftertaste.
Corn whiskey is one of the oldest whiskey styles in the United States. It is legally defined as a spirit with a fermented mash of at least 80% corn. Corn whiskey can be bottled without oak maturation, and if aged, the process has to take place in used or uncharred oak barrels—unlike bourbon that has to be matured in new charred oak.
Corn whiskey appeared sometime in the mid-1700s, first among Scottish and Irish settlers who were familiar with the whiskey-making technique. It was a rustic spirit that was not aged and mostly intended for immediate consumption. Following the Civil War and federal and state taxation, most of the production went underground, and corn whiskey became American moonshine.
In its original form, this Southern classic used whiskey as its base, along with a secret combination of spices. Sometime in the 20th century, the original recipe was changed, and whiskey was merely used as a flavoring, while the drink was based on a neutral grain spirit.
First created by Martin W. Heron in New Orleans, Southern Comfort is appreciated for its smooth flavor, with hints of fruits and spices. It can be enjoyed neat or on the rocks, but it also works well as a cocktail ingredient. In 2016, the brand was bought by Sazerac, a company that is trying to bring Southern Comfort back to its original form.
RumChata is a rum-based cream liqueur that is produced in Wisconsin. The base is made with light Caribbean rum that is distilled five times. It is then mixed with locally-sourced fresh dairy cream, sugar, and a spice blend that includes vanilla and cinnamon.
The drink was modeled on horchata—a creamy drink popular in Spain and Latin America that usually combines rice, milk, sugar, and spices. The name is also a reference to the drink—it is a portmanteau of rum and horchata. RumChata is a light, creamy liqueur that is not overly sweet or cloying.
Invented by Antoine Peychaud in the 1830s, this bitter was originally developed as a health tonic. Peychaud was a New Orleans apothecary of Creole origin who based the drink on an old recipe that his father brought from Haiti. He mixed the drink into hot toddies and offered it to his customers and friends.
It is believed that the Sazerac cocktail was modeled on Peychaud’s combination. Although the exact recipe is not known, the base of Peychaud’s bitters is made with gentian, while the dominant flavors are fruity, herbaceous, and spicy.
Seagram's 7 is an American blended whiskey that was first produced in 1933. This blend was especially popular in the 1970s, and it still remains one of the best-selling brands in the United States. Although Seagram is a Canadian company, Seagram's 7 is marketed as an American blend, and it is probably produced in Connecticut.
The exact content of the blend is not known, but the character is mostly dominated by corn. The final profile typically has nutty and caramel-like aromas, while the flavor is sweet and reminiscent of vanilla and brown sugar. Seagram's can be enjoyed neat or on the rocks, but due to its character, it is mostly used in cocktails and long drinks.
Applejack is often dubbed as one of the oldest American spirits. Essentially, it is an apple brandy that supposedly originated during colonial times. It is believed that the original version was made as a cider that was fermented and left to freeze.
The liquid that was not frozen would then be consumed. However, this technique, known as freeze distillation or jacking is not practiced anymore. The turning point for applejack production happened in 1698 when a Scotsman William Laird moved to New Jersey.
Bourbon is an American whiskey that is primarily made from corn mash, the minimum requirement is 51%, while other options may include rye, barley, or wheat. Although most production is located in Kentucky, bourbon can technically be made anywhere in the United States.
The whiskey is almost always aged, and the process must take place in new charred oak casks, but the regulations do not specify the minimum aging period. If it is labeled as straight bourbon, it indicates that the whiskey has been aged for at least two years, and all bourbon whiskey must be bottled at the minimum of 40% ABV.
VARIATIONS OF Bourbon
Tennessee whiskey is a label used for a specific type of whiskey produced in Tennessee that has to meet several quality and production standards. The production process is similar to bourbon, and the mash has to be made with 51% corn. After distillation, it has to go through a filtering step known as Lincoln County Process—which involves filtering or steeping whiskey in sugar maple charcoal.
The only exception to this rule is made for Prichard's whiskey. All Tennessee whiskey has to be aged in new, charred oak, but the exact aging period is not regulated. It is bottled at a minimum of 80 proof (40% alcohol by volume). Tennessee whiskey it typically amber-colored, and the charcoal-filtering provides for its signature smooth and mellow character.
Rye whiskey predates bourbon, and it is often dubbed as the original American spirit. It is distilled from a mash that must constitute at least 51% rye, though most producers will opt for higher percentages. The minimum aging period is not regulated, but if it is aged for at least two years, it can be labeled as Straight Rye.
The drink developed with a combination of great-quality rye and whiskey-making practices that were brought by the early colonist. The beginning of production and the success of rye whiskey is mainly associated with Maryland and Pennsylvania. The regions produced two distinct varieties.
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