Celebrate International Whiskey Day
Celebrate International Whiskey Day
Take a Tasty Journey with Ellicottville Distillery and E-Ville Spirits, March 27th
International Whiskey Day is fast approaching on March 27 and we have some great local options to grab yourself a glass (or a bottle) and enjoy. But what is the process behind the creation of whiskey? What’s the difference in flavors? How are those flavors created? Ellicottville’s own Bryan Scharf, owner of Ellicottville Distillery, was ready to answer these questions.
eNOW: Can you give us some insight as to what goes into the process of making whiskey?
BRYAN: Creating whiskey involves grain, water, yeast and heat. You have to add the grain to the water and cook it until it breaks down the starches into simple sugars that the yeast can ingest to create alcohol (heat and CO2 as bi-products). We accomplish this in our mash tank. After the starches break down, you add the yeast and transfer the mash to the fermentors where the yeast eats for six to seven days. After that time, we send the mash to the still to separate the alcohol from the mash.
The separation process is done by heating the still with the mash up to about 173 degrees Fahrenheit where alcohol vaporizes and rises off of the liquid mash. The vapor is then pushed through steam lines where it eventually is returned to a liquid in the condenser and then caught in the holding tanks.
Then to create bourbon, we put clear whiskey into new barrels and age it for at least two years. Whiskey is typically aged in used barrels. We have a bourbon, American and a Rye whiskey, as well as a small amount of Single Malt aging.
eNOW: How do you differentiate between types?
BRYAN: To differentiate between types, it mostly comes down to the type of grains used for the blend. For instance, in the bourbon and American whiskeys, the blend must be at least 61% corn, while the rye has to be at least 51% rye and the single malt is 100% barley.
eNOW: How do you create flavor differences between blends?
BRYAN: Creating different flavor profiles requires the use of different ratios of grains in your still, then if it’s whiskey, aging it in different types of barrels will also adjust the flavor - for instance, using maple barrels, wine barrels, even beef barrels. Bourbon can be finished in different used barrels or just straight out of the original.
eNOW: How do you come up with your recipes?
BRYAN: Everything is a bit different with recipes. Using what is available is a large part of what we do and why we are able to make each blend more complex or totally different. Everything is changing so we do different styles every year and will continue to tweak recipes in the future. If someone has a recipe suggestion they want made, we’re happy to try that too. We’re always open to something new and innovative.
eNOW: What truly sets your favorite version of the whiskey you create aside from others?
BRYAN: What sets us apart, I feel, is that we have created everything here - from grain to bottle (or glass in a cocktail). We’ve overseen the aging process that started almost seven years ago when the equipment first arrived. We even built our own rick house for aging.
eNOW: What is the most unique spirit you offer?
BRYAN: Our Honey Spirit is the most unique spirit we make. It’s created from honey mead and distilled and aged in barrels. Its flavor is like a mixture of whiskey and rum with the warm taste of honey. Perfect for an after dinner aperitif.
After all that great info, we spoke with E-Ville Spirits and Wines owner Shannon Carscallen about the whiskeys she has in stock and her personal favorites…
eNOW: Can you cue us in on the types of whiskey you carry?
SHANNON: Wow, we carry a lot! We’ve got lower alcohol proof versions like Jack Daniels and Jim Bean, we have Canadian whiskeys including Crown Royal and Black Velvet. Irish Whiskey is always popular. We also stock Jameson, Tullamore Due and a couple others in that variety.
Since our Bourbon/Scotch Clubs have over 100 people, we are expected to carry a wide variety of great whiskeys such as American, Canadian, Irish, Japanese and Scottish. We have a wide variety for each area. You can pretty much get anything from Evan Williams to an 18-year Balvenie Scotch now.
eNOW: That’s a lot of options. Which is your personal favorite?
SHANNON: From experience, I enjoy a good bourbon or scotch in their own ways. I’d have to say that one of my favorite bourbons is Bib and Tucker. It just brings something different to the usual bourbon. No two barrels are the same, but they are all fantastic. It’s a small batch, 6-year, a little earthier with all the traditional notes of the classic. I also appreciate a nice Highland area Scotch from time to time. Every whiskey/whisky has its own story and therefore each are good in its own way.
Thank you Shannon and Bryan for taking the time to share all this great info with us. For all you scotch and whiskey fans, make sure you stop into E-Ville Spirits and Wines or Ellicottville Distillery to pick up the perfect bottle (or 2 or 3…) to help celebrate International Whiskey Day on March 27 with a bit of local fare.
