381853 Fri Mar 16 14:59:52 -0700 2007 13 36 Spirits 0 2393333 OK..I don't drink whiskey so I don't know what the difference is between irish whiskey, scotch whiskey, bourbon whiskey and cognac? Can I put scotch whiskey in Irish coffee at my party this weekend? How about bourbon whiskey? Or do I have to go out and buy Irish whiskey. My liquor cabinet is stuffed but I rarely have everything I need. Thank you for your help!! Fri Mar 16 14:59:52 -0700 2007 41181 Rhee 1 2393352 I don't think it will make much of a difference if you are going to put it in your coffee. Use whatever you have or a cheap whiskey for that. If you are looking for recommendations, Whiskey is a very personal preference. For Irish Whiskey, I enjoy Jamisons. Bourbon (which is essentially whiskey made in Kentucky) I prefer Wild Turkey or Jim Beam Black. Brand is more important as is flavor if you are drinking it straight. Mixed.....who cares? Fri Mar 16 15:04:45 -0700 2007 2393333 82777 egbluesuede 1 2393407 Bourbon is generally the sweetest of whiskeys. Scotch often has an earthy/peaty aroma and flavor. It's definitely an acquired taste. I prefer Irish for its mellower traits. In a coffee, you'll notice the sweetness of bourbon more. I like my Irish coffees with BOTH Jameson and Bailey's Irish Cream, no whipped cream. I like Tullamore Dew (Irish) straight and Jack Daniels (Sour Mash Whiskey) with ginger ale. Fri Mar 16 15:21:02 -0700 2007 2393333 76025 mojoeater 1 2394214 You can add Scotch or Bourbon to coffee, but it won't be Irish coffee. For best results, get yourself some Tullamore Dew Irish Whiskey, but one of the big blends: Jameson or Bushmills, will work just fine. And to sort out the spirits you inquired about: Irish Whiskey is usually made from a blend of malted and unmalted barley (sometimes combined with grain whiskey) and triple distilled for smoothness. Scotch Whisky is made from malted barley (also sometimes blended with grain whisky). It's flavors can range from smooth to very smokey, don't know how that would work with coffee. Bourbon is American whiskey made from a mash consisting of 51%-80% corn, often with some rye in the mix as well. As the poster above noted, it has a sweeter, syrupy taste because of the corn. It probably would work well with coffee, but wouldn't be Irish (most bourbon is made in Kentucky). Cognac is not whiskey at all but brandy. Fri Mar 16 21:28:08 -0700 2007 2393333 10132 sku 2 2394751 Adding Scotch or Bourbon to coffee will never create "Irish Coffee" but you can create something you like. If you want to add something you have make sure there is not too much of a peat flavor to the scotch or a barrell flavor to the bourbon. sku is on with the comments about some differences between whiskey styles, but scotch uses malted barley that is smoked or roasted over a peat fire. The burning of the peat moss imparts a lot of smokiness to some scotchs. Bourbon must be aged in freshly charred barrels, so the barrels impart a different smoke flavor to the bourbon. Someone with sensitive taste buds might pick up the difference. If I were out shopping for an Irish Whiskey to use in a coffee, it would be either Powers or Jameson, in that order. Tullamore Dew is a bit too grainy in my opinion, but you probably would not notice it much mixed with coffee, sugar and cream. Sat Mar 17 08:24:07 -0700 2007 2394214 18017 Captain 2 2399063 All Bourbon is made in Kentucky. In order to be called Bourbon it has to be made with a certain percentage of corn in the mash and aged for a minimum of three years. Mon Mar 19 02:42:11 -0700 2007 2394214 20664 therealbigtasty 3 2399225 I know I've heard that Bourbon must be "made" in Kentucky, but then why can A.H.Hirsch be called Bourbon. The Hirsch still was in Pennsylvania. Nevertheless, the Hirsch whiskey is wonderful stuff. Mon Mar 19 06:10:18 -0700 2007 2399063 18017 Captain 4 2399277 Borbon can be made anywhere in the US, and is made in a few other states. I think it may be labeling laws that say it has to be made in Kentucky for it to say Bourbon or Straight Bourbon on the label, I have to do some more research on this. Here are the laws governing whiskey in the US. "Whisky" is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whisky, stored in oak containers (except that corn whisky need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed. (1)(i) "Bourbon whisky", "rye whisky", "wheat whisky", "malt whisky", or "rye malt whisky" is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored at not more than 125° proof in charred new oak containers; and also includes mixtures of such whiskies of the same type. (ii) "Corn whisky" is whisky produced at not exceeding 160° proof from a fermented mash of not less than 80 percent corn grain, and if stored in oak containers stored at not more than 125° proof in used or uncharred new oak containers and not subjected in any manner to treatment with charred wood; and also includes mixtures of such whisky. (iii) Whiskies conforming to the standards prescribed in paragraphs (b)(1)(i) and (ii) of this section, which have been stored in the type of oak containers prescribed, for a period of 2 years or more shall be further designated as "straight"; for example, "straight bourbon whisky", "straight corn whisky", and whisky conforming to the standards prescribed in paragraph (b)(1)(i) of this section, except that it was produced from a fermented mash of less than 51 percent of any one type of grain, and stored for a period of 2 years or more in charred new oak containers shall be designated merely as "straight whisky". No other whiskies may be designated "straight". "Straight whisky" includes mixtures of straight whiskies of the same type produced in the same State. The 16 and 20 year A. H. Hirsch Reserve Bourbon was aged Michter's Whiskey stocks that were distilled in 1974, that A. H. Hirsch, a former exec. at Schenly, had purchased. ( Michter's in PA closed in the late 1980's). The stock was transferred from barrels to stainless steel tanks in 1989 to keep it from aging further and to keep the flavor profile. The first bottling run was in 1990 in Lawrenceburg, Kentucky. I think that's why they call it Bourbon. When the remaining stock is sold you won't be able to get anymore, and it is almost all gone. By the way, the Michter's name is now owned by Chatham Imports of NY, and they have some fine Bourbon and Rye made for them in Kentucky. Mon Mar 19 06:45:54 -0700 2007 2399225 10732 JMF 1 2399816 You are correct that Bourbon need not be made in Kentucky. While Bourbon originated in Bourbon County, Kentucky, it need not come from there and indeed, Virigina Gentleman Bourbon is made in Virginia. A very good faq on Bourbon is available here: http://www.straightbourbon.com/faq.html#1 Mon Mar 19 09:25:46 -0700 2007 2393333 10132 sku 2 2399865 As far as I know there are currently no distilleries actually in Bourbon County. Mon Mar 19 09:36:20 -0700 2007 2399816 10732 JMF 3 2399910 I believe you are correct, and as far as labeling goes, the faq I cited says that only Kentucky can put its name on the label, (e.g., Straight Kentucky Bourbon). Mon Mar 19 09:45:38 -0700 2007 2399865 10132 sku 4 2400331 Bourbon can be made anywhere in the US. The only other distinction is "Kentucky Bourbon", which must be distilled in Kentucky and aged at least one year in the barrel in Kentucky. Mon Mar 19 11:20:11 -0700 2007 2399910 14137 j_b 2 2407308 Bourbon didn't even originate specifically in what is now Bourbon county- it refers to a very general region west of the Allegheny mtns. Bourbon was essentially being made in the Virginia colonies well before we even touched Kentucky. I don't know who started these silly myths about Kentucky other than the fact that there's more bourbon produced there than anywhere else in the US. Wed Mar 21 10:20:05 -0700 2007 2399816 49180 jpschust 1 2405128 I'm extremely picky about my whiskeys and due to some experiences in the first few days of college find some do not agree with me now, to say the least. From a flavor POV, I find that American whiskeys (Seagrams 7 is the only one that comes to mind), Irish whiskeys and rye/Canadian whiskeys fit into one category while bourbon and scotch are in another category, bourbon being the sweeter of the two. If you want to make an Irish coffee, use Irish whiskey, (I like Bushmills, but again, it's all a matter of taste). So yes, you do need to go out and buy Irish whiskey, at least if I'm invited. Tue Mar 20 15:38:00 -0700 2007 2393333 20717 sailormouth