A really fun thing for smart people to do is to distill grain and then age it in wooden barrels.

You do it right and it makes you whiskey. Brown whiskey.

Take away the step of aging it in wooden barrels and you have “white whiskey”, “white lightning”, or “white dog”. (Don’t ever let someone serve you a whiskey that’s white in color. “White whiskey” is clear. Beware white colored whiskey!)

To say that aging a whiskey in a barrel is the only step necessary to being worth your money is a folly. The factors that lead up to a whiskey’s distillation, and the process of distilling a whiskey impart a huge effect on the drink. Could you imagine how expensive barrels would be if they were the only important part to making a fine whiskey?

First Set of Whiskey Laws

Second Set of Whiskey Laws

Third Set of Whiskey Laws

Fourth Set of Whiskey Laws

Fifth Set of Whiskey Laws

In fact, a distillery releasing their white whiskey to the public is a very disarming thing for them to do. To nail down the thumbprint of that distillery helps a drinker to define the core of what they distillery stands for. No matter how long a distillery ages a product, whatever barrel they age it in, whatever barrel they finish it in, whatever batches they mix it with, it’s all just a fancy way of expressing a single product – their white whiskey.

At a time when neutral grain spirit is easy to mass-produce cheaply, it’s important to give attention to the craft distillers and the quality of their un-aged spirit. The quality, cost, care, and skill that goes into this clear liquid will clarify your understanding of everything that distillery hopes to represent.

The world of white whiskey is growing faster every day as new distilleries pop up eager to share their unique character. Do yourself a favor and take advantage of a distillery’s core personality where its available.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][ess_grid alias=”white-whiskey”][/vc_column][/vc_row]