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Whiskey/Whisky

The world of whiskey/whisky is again seeing its moment on the spotlight, whichever way you spell it.  For us at The Swig, the best brown liquor comes from the right combination of grain, aging, and finish.  Learn a little more below and scroll a little further to sign up for on of our classes.

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"What whiskey will not cure, there is no cure for" - Unknown

Stalks of Wheat

Grain

While nearly any grain can be fermented into alcohol, corn, rye, barley, and wheat are primary.  Increasingly distillers are playing with craft grains as well - oats, sorghum, millet, rice. The grist of it is, it's all good.

Barrel Stack

Barrels

Aging in oak casks is what makes whiskey...well, whiskey.  Why you say?  It lets that golden nectar breathe, mature, and absorb flavor until it's just right, pure and simple (or not?). 

Serving Whiskey

Finish

The finish is where we find the vast variety in whiskey...or whisky.  Old casks versus new casks, Scotch and Bourbon, Rye or Wheat, Char-level - it is all so confusing...and interesting.

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