Many are using old stock from M.G.P., but a few are distilling new light whiskey. There was some success in the beginning but became lost over time. With a handful on the market, it is now showing signs of life again. created the light whiskey category in 1968. They had a ton of supply, but no demand. To compete with the other spirits, the U.S. In a rebellion of sorts, many started drinking vodka, rum, and tequila. Whiskey was their grandpa and dad's drink. Now you know what it is, but how did it come to be?ĭuring the ‘60s and ‘70s, the younger population's tastes changed. Most barrels for light whiskey have are used multiple times over. The theory is the combination creates a more comfortable to drink whiskey. A used barrel has less to offer a new whiskey. The higher proof the whiskey comes off the still will result in less of the familiar whiskey flavors. The barrel and char provide an immense amount of taste and aroma to the whiskey. Neutral grain spirits (vodka) are distilled over 190 proof removing most flavors. Higher distillation proofs strip more congeners and molecules from the spirit. Also, they are aged in new charred oak containers. Other whiskeys (specifically bourbon) are not distilled higher than 160 proof. The key points are the distillation proof and aging containers. If it contains less than 20% straight whiskey, it is a blended light whiskey. Must have been distilled after 1968 to receive the light whiskey designation. Made from grain (following the rules of whiskey) Distilled between 160 and 190 proof.Īged in used or uncharred new oak barrels (no length of time specified.) These decades get credit for massive shifts in American culture, including whiskey. From the introduction to the Beatles to the assassination of J.F.K. Depending on your age, the '60s and '70s will mean something different. Have you ever heard of light whiskey? Heard of it or not, what comes to mind? To shed some light, we need to travel back in time.
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