Whiskey and Whisky at Lloyd’s Chicago
Lloyd’s Chicago Restaurant Blog for April 2015
Whiskey & Whisky
Whisk(e)y is a popular yet confusing spirit. There are wide variations of this classic beverage. The broad range of choices that you have at Lloyd’s Chicago, in Chicago’s Financial District, just steps away from The Lyric Opera House and The Willis Tower can be mind boggling. Let’s figure out the facts and find out about this most perplexing treat.
Whisk(e)y has been around for a long time – over 600 years.
Fact #1: It’s made all over the world; therefore, the flavors vary depending upon the region and the distilling process.
Fact #2: Whisky is most commonly spelled without an “e” when referring to a Scotch or Canadian liquor. Whereas the spelling Whiskey, refers to both Irish and American varieties
Fact #3: Three main ingredients: grain, yeast and water. There could also be many additions—including peat smoke.
Fact #4: The regional distillation processes gives each variety a signature flavor. Each region has its own distillation method. Elements like peat smoke, barrel type, aging length, climate and grain all combine to create unique flavor elements.
Fact #5: Aging process, although it’s not required in all cases, many whiskies are aged in barrels, which contributes to the spirit’s dark color and flavor. The type of barrel, aging length and climate will all have an impact on how the whisk(e)y will look and taste.
Types of whisk(e)ys:
American: Wide range but usually light and sweet, Cereal grain mash, most aged in charred new oak barrels
Bourbon: Oak, vanilla and spice, Mash made from at least 51% corn, matured in a new charred oak barrel
Tennessee: Oak and Vanilla, mash made from at least 51% corn, includes a charcoal filter after distillation, matured in a new oak barrel
Rye: Vanilla, pepper and coconut, mash made from at least 51% rye, matured in a new charred oak barrel
Canadian: Wide range but usually light and sweet, corn and grain, minimum of 3 years maturation
Flavored: Wide range from maple to chocolate, dependent on the flavor, process greatly varies
Scotch: Fruits, spice and vanilla, can be one or a mixture of malted barley, wheat, or corn, minimum of 3 years maturation.
Take your favorite whisk(e)y to the next level with this recipe. A sweeter and fruiter option for the novice whisk(e)y drinker.
Lloyds Classic Whiskey sour
1 cup of your favorite whiskey
2/3 cup freshly squeezed lemon juice
2/3 cup freshly squeezed lime juice
1 cup simple syrup
Sliced limes, lemons, or maraschino cherries
Directions: Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice and fill halfway full with the cocktail mixture. Shake and pour into glasses. Add fruit slices and serve ice cold. Simple syrup is simply 1 cup sugar and 1 cup water in a small saucepan and cooked over medium heat until the sugar dissolves. Chill before using.
Whether you’re a novice or a veteran test your taste buds and see if you can identify the flavors in whisk(e)y. At Lloyd’s Chicago, let us fill your glass and enjoy it with some honey roasted mixed nuts: lightly salted cashews, brazil nuts, almonds, peanuts, & walnuts or pull out all the stops with pulled pork nachos adorned with tortilla chips, bbq sauce, scallions, cheddar & jack cheese. See you soon.