Whisky vs Neutral Spirits: A Primer

What is feckin whiskey doing on the net's leading independent rum website? There's a reason, read on, but it's not my fault! Honest...
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Capn Jimbo
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Whisky vs Neutral Spirits: A Primer

Post by Capn Jimbo »

What's the difference?


The simplest, crude definition for many idiots might be the difference between "white" (or clear) and "brown" spirits, for example vodka vs whisky. A good start, but let's explore this a bit.

In the United States the real difference has largely to due with distillation strength. The majic number is "95" - 95% alcohol by volume. At 95% or above (to the theoretical limit of 96.5%) it is considered "neutral spirits" or "alcohol". Neutral spirits are subdivided into two classes:

1. Vodka -treated after distillation so as to be without distinctive character, aroma, taste or color. This is not entirely true as many vodkas, especially European brands, do retain a bit of aroma and taste (as any good reviewer knows).

2. Grain Spirits - neutral spirits distilled from a fermented mash of grain and stored in oak containers. These too retain a tiny bit of flavor.

And below 95%? It's technically whisky. But what most of us consider "real whisky" - the classes bourbon, rye, wheat and malted whiskey - may not be distilled to more than 80% alcohol, thus retaining lots more flavor. What we call "brown" spirits.


But how about Canadian Whisky?

Most Canadian Whiskys are actually a blend, based mostly on "base spirits" which the Canookies like to call "Canadian Whisky Spirit" or CWS. This CWS must surely be similar to our brown whiskies like bourbon or rye, yes? No, not at all. Here's the truth:

CWS is really, really neutral and distilled as close to vodka or neutral grain spirits as is possible. How close? Is 94.5% close enough for you? It is for me. This is so close to grain neutral spirits as to be for all practical purposes, indistinguishable, and a far, far cry from American whiskies that are distilled at a flavorful 80%.

Close to pure alcohol no matter how you cut it.

The Canookies then blend this extremely neutral CWS with much lesser amounts of all manner of flavourings including what they call "flavouring whisky" (which actually are "real" and flavorful, distilled to a much lower proof), wine (up to 9.09%), caramel, and other unnamed "flavourings", all this by Canadian regulation.

So how does this match up with the U.S. regs?

Simple. The U.S. regs simply state "Unblended whisky manufactured in Canada in compliance with its laws". Meaning simply that Canadian whisky does not have to comply with U.S. regulations, but need only meet the Canadian regs.

Thus, to compare Canadian Whisky with those made in America or heaven help us, Scotland or Ireland is a foole's errand. There's no comparison. Canadian Whisky is designed to be made cheaply using continuously distilled very nearly neutral base spirit which is then flavoured to taste. Cheap and pleasant to drink, but hardly what I'd call a noble spirit.

And that my friends is the bitter truth, eh?
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