At 7 years old, whiskey showcases a refined elegance. The initial powerfulness of the new make spirit subsides, allowing the cask’s characteristics to gently infuse the whiskey with subtle notes of caramel, vanilla, and toast. This phase is not solely about becoming smoother; it stands as a testament to the whiskey’s development over time, revealing the craftsmanship that shapes its maturing profile.
The origins of American whiskey are deeply rooted in the early settlers' distillation of local grains, leading to a rich history and diverse array of styles. The 7-year-old whiskey has evolved into various types, each reflecting a distinct aspect of the diverse American climate and geography. Bourbon, renowned globally, adheres to stringent production criteria, requiring a mash of at least 51% corn and maturation in new, charred oak barrels, which imparts a unique sweet flavour. Tennessee whiskey shares several similarities but is distinguished by the Lincoln County Process, a unique charcoal filtration method.
Rye whiskey, originally from the northeastern part of the U.S., has a spicier taste due to the mandatory inclusion of at least 51% rye in the mash. Corn whiskey, one of the earliest styles of American whiskey, must contain at least 80% corn in the mash and is typically aged for a shorter duration, resulting in a robust, grain-forward flavour. In contrast, American Single Malt, a newer addition to the whiskey world, is made from 100% malted barley, capturing the innovative spirit of American distillation.
Since the end of Prohibition, there has been a revival of American whiskey, with craft distilleries skilfully blending contemporary techniques and a reverence for traditional recipes. The 7-year-old whiskey has certainly played its part in this renaissance, standing as a symbol of both innovation and tradition in the American whiskey industry. Through its journey, the spirit has matured, gaining complexity and a depth of flavour that pays homage to its heritage while embracing the future.