Are You Out There — S’MORE — Opinion
Scotch vs Bourbon. What’s The Difference?
This is a question I often get asked when discussions about whiskey surface. Both are hard liquor/spirits and both come from two different countries. But the differences between them are much greater than that, and lend to fascinating ranges in flavor, body and history.
Scotch vs Bourbon, a summary
For those of you pressed for time, here’s a quick rundown of the difference; Scotch is whisky only made in Scotland, while Bourbon is whiskey only made in the United States. Both are made from a grain mix of predominant proportions respectively (51% corn for Bourbon and 51% barley for Single Malt Scotch.)
Both have to be aged in oak casks for a minimum time period (3 years for Scotch, 2 years for Bourbon) and both are bottled at a minimum ABV/proof of 40%/80 proof. That’s about as simple as I can get before delving more into the differences. So, if you’re still interested, read on.
Scotch vs Bourbon, an explanation
To start with, let’s take a look at Bourbon. By law, a distillery must meet the following criteria in order for their spirit to be labelled Bourbon:
- Can only be produced in the United States
- Must be distilled from mostly corn (ie. At least 51% in the grain mix)
- Matured in virgin Oak casks
- Bottled at a proof of at least 80 (40% ABV)
- Distilled at 160 proof (80% ABV) or less
- Enter charred new oak barrels at 125 proof (62.5% ABV) or less
- With the exception of water, have nothing else added to it
The grain mix used is often referred to as the ‘mash,’ and the mash bill outlines the ratio of grain used in the distillate (the spirit that enters the cask to later become whiskey.)
You can often find details of the mash bill on distillery websites or enquire about them. Higher percentages of corn in a bourbon, for example, will lend to a much thicker, sweeter flavor. Hudson’s Baby Bourbon is just this; their mash bill is 100% corn (from NY) and aged in much smaller sized barrels (3 gallons rather than the standard 53 gallon-sized), two variables which end up giving you a product perfect for the sweet-toothed amongst yourselves (it’s also worth noting that Hudson’s Baby Bourbon tend to bottle at 35cl, with a RRP of that of a 70cl bourbon, making it twice the price per cl. A 70cl has been listed but at the time of writing this article appears unavailable.)
Since the distilled spirit goes directly into a new charred oak cask, it takes on the flavours and wood sugars much faster. This means the maturation rate is less, and a full-flavoured bourbon can be achieved in a fraction of the time of a Scotch whisky maturation. Because of this, the vast majority of bourbon are aged anywhere from 2 years (being the minimum by law) to four or six years. These are known as NAS (Non Aged Statement) whiskies as they don’t state the age on the bottle. Older bourbon however tend to state this, and you’re likely to find this is the case with 10 year to 12 year whiskies. Some are also blended into other bourbon stock, but that’s a conversation for another time.
The casks are charred on the inside. This releases a variety of chemicals from the wood including sugars, which react readily with the compounds in the spirit. This spirit-wood alchemy is what forms the color, flavor, and character of the bourbon which ends up in the bottle.
By far, Kentucky is the State with the greatest production of Bourbon — accounting for approximately 95% of the spirit.
Whilst the Bluegrass State reigns supreme as the titan of Bourbon production, many distilleries across North America are producing the whiskey too: Illinois and New York to name but two (these are also mentioned later in the article.)
So, what happens to those oak casks after the bourbon has been bottled?
Good question. Because Bourbon by law can only be filled in brand new oak casks, distilleries are left with a surplus of casks.
These are mostly sold to Scotland, which is why you’ll notice a good 80%-90% of Scotch Whisky is matured in ex-bourbon barrels.
The availability of them also makes them cheaper to import, compared to wine, port and sherry casks.
Virgin, first fill and refill casks
Virgin — brand new, charred oak casks, predominantly used in the States.
First fill — charred oak casks used for Bourbon production, which is being filled for the first time in Scotland (or any other country with similar rules)
Refill — this involves taking the first fill casks used and refilling again with a new spirit or a whisky to product a new batch of whisky. Since this isn’t prohibited by Scottish law (governed by the SWA), distilleries take advantage of this economic use of the wood. Refill cask maturation is cheap for distilleries and allows more product to be obtained from a series/batch of casks. Casks to begin with are costly to make, and this ensures the max usage of them can be met, until they succumb to age and wear-and-tear.
Grain: Barley, Corn and Wheat
For more information about the differences, I will be writing an article entitled Whiskey 101: Info, Myth-Busting & Recommendations which will be hyperlinked (watch this space.)
Is Jack Daniels’ bourbon?
This is a common question. The short answer — legally, no.
While Jack Daniels’ spirit is siphoned into charred virgin barrels, it first passes through charcoal Maplewood to give it a distinctive branding and flavor. Since this isn’t allowed in US law, it cannot be labeled ‘Bourbon.’
This is why you’ll only see it marketed as ‘Tennessee Whiskey’ rather than ‘Tennessee Bourbon’ or ‘Tennessee Bourbon Whiskey’ etc. Having said that, Jack Daniels has a very distinctly bourbon character, with that added sweetness owed from the Maplewood. So essentially, it tastes of bourbon, but isn’t bourbon on paper.
What’s better, Scotch or Bourbon?
Neither is better or worse than the other. It all comes down to taste and preference.
Comparing the two is like comparing two different cars. How many car seats? What’s the engine? What’s the mileage? What you want from the car depends on whether it is right for you. The same approach is applied here.
While Bourbon has a notably sweet character, it must be stressed again that by law they can only be matured in charred virgin oak casks. By contrast, Scotch can be matured in any casks from ex-bourbon to ex-sherry to ex-wine and ex-port. Because of this, they lend themselves to wider variations in both character and flavour. This goes back to my earlier point about comparing; the better question is, “What would be better for me to drink?” In which case, read below.
“I’m a Bourbon drinker but would like to try Scotch”
Scotch with a similar flavor profile to Bourbon is the best way to go.
From there, you can expand out to more intense, sherry flavoured or even peated ones, if you’re feeling daring. The best distilleries to look out for hail from the Speyside and Highland regions of Scotland. Many notable brands, including Macallan, Glenfiddich, its neighbor Balvenie and Aberlour are found here. Their starting lines are primarily matured in first-fill ex-bourbon casks and are noted for their soft, vanilla and honey flavors. Branch out and you can find some with a more resinous, oak spice character. The Balvenie 12 Year (American Oak), Aberlour 14 Year (Double Cask), and a bartender’s well-known friend, Monkey Shoulder.
For something even more interesting and special, you can opt for a Single Grain Whisky.
Unlike its well known relative the Single Malt Whisky, made from malted barley, Single Grain allows any grain mix to be used, as long as one has a majority of 51%. Since this tends to be corn, the Single Grain Whisky has a very similar flavor profile to Bourbon. These are less commonly made by distilleries (since most of this is used in blends), but offer that novel factor of specialty to them.
Best way to drink Bourbon and Scotch?
Drink it how you would like it. At the same time, the best way to enjoy these to get the most out of them is to do what whisky hosts do during a tasting session (an article about this will be written up and the link provided here when published.)
Whiskies with a higher ABV/proof tend to possess a greater depth and nuance of flavour, so they are best enjoyed neat to get the most out of them. Adding a drop or two of water will also help unlock these spirits further.
Cask proof whiskies (ie. those which do not have water added to them during bottling) benefit greatly from drops of water and ‘breathing’ for a good ten minutes or so. Drinking whiskey is like smoking a cigar. Take your time with it.
What’s my personal Bourbon favourite?
Currently, it’s F.E.W.’s. Based in Evanston, Chicago, the bourbon has a thick, full-bodied mouthfeel with affirmed notes of orange peel, oak spice, fudge, and vanilla. Currently, at the time of writing this, F.E.W. retails at $60, so it won’t break the bank either. The distillery also has a fascinating history regarding Prohibition and the Temperance movement.
What’s my personal Scotch favourite?
More than I can count, but Aberlour 10 is a fantastic Speyside malt that is affordable and delicious in equal measure: oak spice, cinnamon, nutmeg, and fudge with a resinous mouthfeel.
If you’re a fan of peat, smoke, and medicinal flavors the first that comes to mind is Laphroaig PX Cask. This is a duty-free retail exclusive that isn’t as easy to come by, so for the sake of availability, the Quarter Cask from the same distillery is a top recommendation.
The writer is not affiliated with any of the brands mentioned in this article and bears no responsibility for the content of third-party links. Remember to drink responsibly and follow the rules and regulations in the state or country you reside in. And as the Scots say, Sláinte.
