Build a Bar Workshop: Vermouth

Carpano Antica

Vermouth is another home bar staple item that needs an in-depth look. The current cocktail culture would be lost without this vital ingredient. Typically, Vermouth is a wine that has been infused with botanicals that add flavor and color. Vermouth is also usually fortified, which means the alcohol percentage of the wine has been raised through the addition of spirits (a fairly neutral grape brandy is ideal in most cases). Vermouth originated in Northwest Italy/Southeast France, where the local wine could be enhanced by the local botanicals.

Vermouth imported from Italy became wildly popular beginning in the 1870's, and ever since, this "Italian" vermouth has been strongly associated with the Manhattan cocktail. By contrast, Europeans commonly sip this aperitif neat or over a little ice. The dry style, emerging first in France, achieved similar popularity in the US almost concurrently, eventually becoming strongly associated with the Martini. The Italian style red is typically on the sweeter side. Note that the color usually comes from the botanicals, as red wine isn't always suitable for vermouth. There is also a Bianco style, more refined than the dry.

As with other wines, vermouth will oxidize upon opening. A vermouth may take on different flavor characteristics in as little as 15-20 minutes after opening!

While open bottles tend to gradually lose their more refined qualities over time, they have just enough alcohol in them that they tend to take weeks to go completely bad. Open vermouth bottles can keep reasonably well if they are tightly capped, in the refrigerator (or a cool place), and away from light. The wine may not be quite as good down the road as when first opened, but it will still be usable (especially for cooking).

Sweet vermouth can be nice with rich, stewed lentils or a decadent grilled peach. Dry vermouth plays well with citrus salmon or a steaming bowl of French onion soup. You can substitute it anywhere you might use wine, but remember: it will have a much stronger flavor.

At Joe Canal's, we carry around 10 different brands of Vermouth, in the dry and sweet styles, including Cinzano, Gallo, Noilly-Pratt and Martini & Rossi.

The Classic Dry Martini Cocktail

Around 1912, Martini di Arma di Taggia, the famous head bartender at the Knickerbocker Hotel in New York, declared that Noilly Prat Original Dry was an essential ingredient of his "martini cocktail", one of the very earliest examples of the classic dry martini.

There is no wrong or right way to drink a dry martini cocktail; use premium gin or vodka, an olive or a twist, stirred or shaken, 1-2 or 2-1 or 3-2. The best classic dry martini recipe is the one that you like the most.

1 part Noilly Prat Original Dry
2 parts Grey Goose vodka or Bombay Sapphire gin
Dash of orange bitters
One Olive or twist of lemon

Place all the ingredients in a mixing glass filled with ice
Stir well for 20 seconds
Single strain into a classic cocktail glass

The Manhattan

Have a mixing glass at the ready.

Add a single measures of MARTINI & ROSSI® Rosso and drops of Angostura Bitters.

Consider your whiskey. Variety is the spice of life, remember. Try Maker's Mark or Buffalo Trace. Add two parts to the mixing glass.

Add a fistful of ice and stir.

Strain into the drinking glass, spray the surface with the oils of an orange twist and add a cherry.

You can get dozens of different cocktail recipes, both classic and contemporary, at the websites for the products mentioned in this post.

Build a Bar Workshop: Cognac

Cognac is a variety of brandy, produced near the town of Cognac, in western France. Cognac must be made from specified grapes, of which Ugni blanc, known locally as Saint-Emilion, is the one most widely used. The grapes are typically very dry and acidic. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.

If a cognac has an age statement, the age is calculated as that of the youngest component used in the blend. Blending is important for obtaining a complexity of flavors absent from an eau-de-vie ("water of life") from a single distillery or vineyard.

There are several official cognac grades:
V.S. (Very Special) designates a blend in which the youngest brandy has been stored for at least two years in cask.
V.S.O.P. (Very superior old pale) or Reserve designates a blend in which the youngest brandy is stored for at least four years in a cask.
XO (Extra old) or Napoléon designates a blend in which the youngest brandy is stored for at least six years. In 2016, the minimum storage age of the youngest brandy used in an XO blend will be set to ten years.
Hors d'âge (Beyond age) is a designation which equal to XO, but in practice the term is used by producers to market a high-quality product beyond the official age scale.

The Cognac area is made up of 73,000 hectares (180,400 acres) of vineyards of which there are six different growing areas. Grande Champagne is known for making powerful cognacs. The second area is called Petite Champagne, and it is know to make elegant cognacs. (Both areas have chalky soil, like the Champagne region). Borderies is the third area, and makes well-rounded cognacs with violet aromas. The fourth area is called Fin Bois, and makes fine and elegant cognacs. The last two areas are named Bons Bois and Bois Ordinaires.

Where cognac ends up is mostly China. Only about 3% of cognac is sold in France. Here in the US, Hennessy is, by far, the biggest selling cognac brand.

On the nose, Hennessy Very Special brings together an intense and fruity character with oaky notes. On the palate, powerful flavors suggest grilled almonds, supported by notes reminiscent of fresh grapes.

Another traditional top selling brand is Rémy Martin. Since 1724, Rémy Martin has turned the finest grapes into harmonious, complex and opulent cognacs.

Rémy Martin VSOP embodies the perfect harmony of powerful and elegant aromas. It is the symbol of the Cellar Master’s art of blending. The taste is a perfect harmony between the firm character of ripe fruit and subtle notes of licorice, offering a great complexity of elegant and powerful aromas.

Courvoisier VS is a mouth-watering blend of cognacs offering complex fruity notes, with a unique richness and depth. Perfect harmony and balance of aromas Aroma is everything for cognac. The character of each individual note is shaped by its terroir, grape, cask and years of maturation.  This is why  Courvoisier takes  great care to nurture every possible aroma at every possible stage of the cognac-making process.

We do carry multiple types of Hennessy, Rémy Martin and Courvoisier. If you enjoy cognac, we recommend exploring beyond those three brands.

Look for Delamain. The Pale & Dry XO is a blend produced exclusively from Grand Champagne, the first cognac growth, and aged for many long years. It comes draped in extremely bright, light amber robes, clear and shot through with flashes of gold that subsequently reveal its remarkable delicate elegance and distinction.

Its bouquet is characterized by the power and length of the intensely floral aromas, backed by the distinctive vanilla of its rancio. Its mellow roundness on the palate blossoms into a full-bodied fruitiness, with a slight and harmonious hint of licorice.

We also carry Planat Cognac. Planat cognac uses only the finest eau-de-vie from the main growths of the AOC area. It is noted for its nose and extensive bouquet. The Cellar Master truly respects every step of the aging process of this cognac, essential for obtaining the right balance and desired roundness. Amateurs of Planat cognac today can enjoy it neat, as in the 19th century, on ice, or mixed in traditional – or more adventurous – cocktails.

We also recommend Hine Rare VSOP Cognac. Enjoy notes of jasmine, acacia, vanilla, oak and fruit. Delicate, well-balanced, mellow and smooth on the palate. It's a Fine Champagne blend of over 25 cognacs. More than 50% are from grapes grown in the Grande Champagne and the remaining from the Petite Champagne, the 2 finest cognac crus.

Whether you enjoy cognac neat or in a cocktail, we have an option for you. Ask our in-store experts for assistance.

Some information courtesy of Forbes.com, wikipedia.com, cognac.com and the distillers.

Build a Bar Workshop: Bourbon

With all due respect to Rye Whiskey, Bourbon is what comes to mind for most people when the question is American whiskey. It's the largest category of American whiskey in our stores.

Woodford Reserve fermenters

Bourbon's roots go back to the late 1700s, when westbound British, Irish and Scottish settlers started making whiskey in Kentucky. As we detailed previously, rye was more frequently used as a whiskey base than other grains. In 1964, the US Congress established federal regulations for producing bourbon and other American whiskey. All American whiskeys are distilled from a fermented mash (mixture) of cereal grain and water without any coloring or flavoring additives. American whiskey must by law be aged in new, charred oak barrels and no more than 160 proof (80% alcohol by volume). In order to be classified as "straight" whiskey, it must be aged for at least two years and unblended. Bourbon must be made from a mash that is at least 51% corn. The rest of the mash is made up of any ratio of rye, wheat and/or malted barley. While most bourbon today is still made in Kentucky, it can legally be made anywhere in the United States, and you see that on the shelves at Joe Canal's. The spirit’s beautiful amber color comes from the wood that it's aged in for at least two years while the alcohol by volume climbs to a minimum of 40% (80-proof) before bottling.

Buffalo Trace

The best way to briefly describe bourbon might be this: Distilled from at least 51% corn, aged for at least 2 years, with nothing added and nothing removed.

Over the last ten years, bourbon has seen a rapid rise in popularity around the world. Demand has grown so much that distillers are having trouble keeping up. If you recall, Maker's Mark talked about cutting their bourbon with water to extend supplies, before deciding against that. As with any spirit, the more time bourbon spends aging in a barrel, the more the angels take. That means Pappy might have only 65% of a barrel to sell after it's aged to their standards. High demand, low product availability, and that often leads to higher prices for the remaining supply.

Jim Beam Rickhouse, one of many

In addition to the color, barrel aging tends to add vanilla notes to bourbon, as well as the obvious oak notes. In basic terms, here's how that bit of science happens. The barrels are stored in large warehouses, typically called a rickhouse. In warmer weather, the heat causes the wood to expand, and the whiskey seeps into the oak. In colder weather, the wood contracts, expelling the whiskey, after it has taken on some of the oak characteristics. That goes on year after year. Where the barrel is located within a rickhouse will have an impact on this exchange; higher floors get hotter, after all. Some distillers will move barrels around, so that all barrels are similar. Other times, barrels are left in place to preserve that individuality.

While not as vast a category as vodka, there are seemingly limitless choices in bourbon. Jim Beam remains the world's best-selling bourbon. Buffalo Trace, Maker's Mark, Woodford Reserve, Evan Williams and Wild Turkey are also among the top selling national brands. We also carry a number of choices under each label, giving you more decisions to make.

The boom in craft distilling has brought a number of new brands to the market, and many of these producers are outside of Kentucky.

Tuthilltown Spirits has the Hudson Baby Bourbon. This upstate New York distiller keeps things local. When you take the Hudson New York Corn Whiskey and store it in a first-use charred American Oak barrel,out pops the Baby. The barrel aging process gives this spirit a light sweetness and deep amber color. This 100% corn bourbon has a bright,defined taste and a warm finish with notes of marzipan and roasted corn. Look also for the Four Grain Bourbon, as well as other whiskey from Tuthilltown.

A self-admitted whiskey nerd founded the Breckenridge distillery, in Colorado, at the highest altitude of any distillery.

Year round, we make grain to bottle Whiskeys and Rum, distill botanicals, and blend Bourbon Whiskey in small batches. Our Blend of Bourbon Whiskeys also consists of Barrels selected from Kentucky, Tennessee, and Indiana chosen for their unique qualities, heritage, and ability to marry in our blend, always made from a high-rye mash bill.

Breckenridge Blend of Straight Bourbon Whiskeys: Deep honey-amber hue with warm, pronounced aromas of under-ripe banana and brown sugar, with spicy notes of white pepper and toasted sesame. Light body with warm texture and long sweet oak, vanilla finish with a touch of bitterness to balance. Reminiscent of a slice of toasted rye bread with honey drizzled on it.

Smooth Ambler Old Scout is distilled in the southeastern part of West Virginia. Appalachia has always been known for whiskey. Like the Scotch-Irish farmer-distillers and settlers who forged western Virginia from the surrounding jagged hills, we too, have built our homes and lives here. Ingrained are the virtues of beauty, family, quality and hard work in everything we do; including the world class whiskeys and white spirits we produce. From grinding our  own carefully selected regional grains, to labeling and signing each bottle, Smooth Ambler does everything by hand, the old-fashioned way. Our folks have one goal; to create a truly rare drink you and your friends will never forget.

We carry their Old Scout Straight Bourbon Whiskey. 7 plus year old barrels with a high rye content of 36%, this fine whiskey has exceptional taste and smoothness.  Non chill filtered, non carbon filtered.  A robust 99 proof, it’s strong, but deliciously drinkable like all of Smooth Ambler’s offerings.  Bold, sweet-spicy flavors with subtle apple, cherry and tobacco aroma. 60% corn, 36% rye, 4% malt – a ‘high rye’ bourbon. Look also for Contradiction.

Contradiction blends two whiskeys. One is a 'wheater', or wheated Bourbon and the other is a Bourbon made with rye. We are very proud of our knack for bringing you great spirits we hand-make and excellent spirits we hand-select; Contradiction is the opportunity to enjoy in a single sip,  the convergence of those two very different efforts.

We think you'll have no trouble finding something that fits your palate and budget at Joe Canal's. Please stop in and ask questions if you need.

Some information courtesy of Liquor.com, as well as the distillers mentioned in this post.

Build a Bar Workshop: Rye

Our Build a Bar series is designed to supplement your knowledge in the spirits category. Whether you're stocking a home bar, preparing for a party, or you just have an interest, we'd like to offer you the tools to properly evaluate your choices. And since we stock two dozen or more different Rye whiskies, that education is really useful.

The "recipe" for Rye Whiskey is the mash bill, which details what grains, and in what percentage, go into the whiskey. A rye whiskey must be at least 51% rye; corn, wheat and/or malted barley typically fill out the balance of the mash bill.

Rye whiskey is distilled to no more than 160 proof, and aged in charred, new oak barrels. The whiskey must be put into the barrels at not more than 125 proof. Rye whiskey that has been so aged for at least two years may be further designated as "straight", as in "straight rye whiskey".

Reaching back into US history, the Whiskey Rebellion was a protest against the tax applied to distilled spirits. At that time, the late 1700's, the whiskey in question was mostly rye. Prohibition severely damaged the rye whiskey business, and it has really only recently recovered, thanks in large part to the craft distilling industry. The fact that rye whiskey is an important part of many classic cocktails was another key factor in its rebound.

If you haven't sampled rye whiskey, your blogger finds the taste to be somewhat sharper than bourbon, which is no less than 51% corn. Bourbon, which can also include a significant percentage of wheat, tends to be a bit sweeter than rye whiskey. Think about the difference between rye bread, wheat bread and corn bread, and you can visualize the difference in the taste of these different whiskies.

As we noted earlier, craft distillers have played a large role in the restoration of rye whiskey. This photo was taken when the Joe Canal's team paid a visit to the Corsair Artisan Distillery in Nashville. That's a pre-Prohibition still that was smuggled to Canada to avoid destruction, before being returned to the US. In Nashville, Corsair is located in a certified historical building, so the column had to be bent to conform to code. Yes, that still is currently used by Corsair.

Some craft distillers, Tuthilltown being one example, source their grain locally. Dad's Hat is even distilled in this area (Bristol, PA), showing the strength of the rye whiskey category. Other craft brands on our shelves include Whistle Pig, Old Pogue Five Fathers and Catskill Distilling Defiant Rye.

Here's evidence of the growth in the craft distilling segment: In 2003, there were 60 craft distillers operating in the United States. Today, that total is 760, according to the American Distilling Institute (ADI), and a further 200 are under construction.

As with craft beer, the craft spirits category is ascending swiftly. The ADI estimates current growth at around 30 percent. Its market share has doubled in the past two years, and analysts at the ADI believe that it could hit 8 percent by 2020, coming close to recent share levels achieved by craft beer. Much of the credit goes to whiskey, which represents 37 percent of all craft labels, followed by gin at 13 percent, vodka at 12 percent and rum at 10 percent.

The larger, national brands have joined the craft distillers in producing new (well, properly aged) rye whiskey. You can find rye whiskey from George Dickel, Jack Daniel's, Jim Beam, Wild Turkey and Woodford Reserve in our stores.

Whether you're looking for a craft distiller or a national brand, the above lists are partial; you can find lots of other choices on our shelves.

The most classic of rye-based cocktails is the Manhattan. Here's a basic recipe:

2 ounces rye whiskey
1 ounce Martini & Rossi sweet vermouth
2 dashes Angostura bitters

Pour the whiskey, sweet vermouth, and bitters into a mixing glass filled with ice. Stir until outside of shaker is very cold to touch. Place a maraschino cherry in a chilled cocktail glass. Strain the contents of the shaker over the cherry and serve immediately.

Up next, one of your blogger's favorites, and a New Orleans classic, the Sazerac.

1 teaspoon sugar
3 or 4 dashes Peychaud's Bitters
a few drops water
2 ounces rye whiskey
1 teaspoon Pernod
lemon peel

Chill an Old Fashioned glass or small tumbler in your freezer. In a mixing glass, combine sugar, Peychaud’s Bitters, and a few drops of water. Mix until sugar is dissolved, and add rye. Add plenty of ice, and stir for about 30 seconds.

Pour Pernod into your chilled glass, and rotate glass until the inside is well coated; discard the excess. Strain the liquid from your mixing glass into the serving glass. Twist a piece of lemon peel over the drink. Indulge.

Rye whiskey has been an essential part of the American experience since the beginning. We hope this will help you appreciate the value having of a rye whiskey in your collection.

Some information from wikipedia, Market Watch and seriouseats.com.

Build a Bar Workshop: Gin

A good quality Gin should be a staple in your home bar. Gin is a vital ingredient in a range of classic cocktails, from the obvious (gin & tonic) to the colorful (Negroni), to the ultimate (martini). The subtle flavors of London Dry Gin are easy to use as a cocktail base.

Gin History

Juniper berries

The first confirmed date for the production of gin is the early 17th century in Holland, where it was produced as a medicine and sold in drug stores to treat stomach complaints, gout and gallstones. To make it more palatable, the Dutch started to flavor it with juniper, which had medicinal properties of its own.

British troops fighting in the Thirty Years' War (1618-1648) were given "Dutch Courage" during the long campaigns in the damp weather. Eventually, they started bringing it back home with them, where already it was often sold in their version of drug stores, called chemist shops.

King Charles I authorized the formation of the Worshipful Company of Distillers, where members had the sole right to distill spirits in London and Westminster and up to twenty-one miles beyond. This improved both the quality of gin and its image, and it also helped English agriculture by using surplus corn and barley.

Gin triumphed in the 1920's - the first "Cocktail Age" - after having been scarce during the First World War.

Gin Today

There are several methods of producing gin. The EU defines three:

-London Gin which is produced by the traditional method described below. Plymouth gin is made in a similar manner.
-Gin can be made from any spirit alcohol made from agricultural product which meets the neutral alcohol requirements laid down in the spirit drink regulation. The neutral alcohol must be distilled to a minimum of 96% ABV and the residues must not exceed those stated in the neutral alcohol definition. The finest raw materials for this 'neutral' spirit are either grain (normally barley or maize) or molasses. The best neutral alcohol has no flavor at all.
-Gin can be produced by simply flavoring suitable alcohol with substances (known as botanicals) which give a predominant taste of juniper; this method is technically known as "compounding".

The type and quantity of each producer's botanicals vary according to their own closely guarded recipes; all are carefully selected and tested for purity and quality. All gins include juniper as an ingredient: other botanicals used are coriander, angelica, orange peel, lemon peel, cardamom, cinnamon, grains of paradise, cubeb berries and nutmeg.

There are three definitions of gin: gin, distilled gin and London Gin. We'd get too lost in the weeds here by offering the specific definitions. Click here for the official EU Gin definitions. And note that Plymouth Gin is made in Plymouth, England.

As with many of our product categories, your shopping choices can be divided into craft producers and mass market producers. Price, quality and value are the usual decision points.

We stock gin from craft producers like Berkshire, Bluecoat, Brooklyn, Hendricks and the Botanist. These gins are made in non-traditional locations like Massachusetts, Philadelphia and the Islay region of Scotland.  Larger producers include Beefeater, Bombay, Gordon's and Tanqueray. There are about two dozen different brand choices in our Gin category. Talk with our in-store experts about the best selection for your palate, or just experiment until you find the one you like.

Gin Cocktails

From Bluecoat, try the Gin Rickey
1.5 oz Bluecoat American Dry Gin
.5 oz Cointreau
.5 oz fresh lime juice
Club soda

Add the ingredients into an ice filled Collins glass. Gently stir. Garnish with a few lime wheels.

Or try the Unusual Negroni, from Hendrick's Gin
1 Part Hendrick's Gin
1 Part Martini & Rossi Sweet Vermouth
1/2 Part Campari

1/2 Part Aperol
Orange Segments and Zest

Combine ingredients and shake well with ice. Serve up and garnish with an orange twist.

Cheers!

Some information courtesy the Gin and Vodka Association of Great Britain and liquor.com.

Build a Bar Workshop, Part 2

This is the second installment of our Build a Bar Workshop. This series is educational in purpose, with the goal of helping you understand and appreciate the different products that we carry at Joe Canal's in Lawrenceville and Woodbridge. We know that some categories can be mysterious, but we think the information will demystify things for you.

One quick side note before we get into today's topic. Both of our stores are closed all day today/tonight, for inventory. We will re-open at our normal time, 9am tomorrow.

Today's topic is Irish whiskey. If all you know about Irish whiskey is Jameson, you have plenty of company. Jameson remains the world’s only Irish whiskey selling more than 1m cases annually, and retains its position as the 4th best-selling world whisky brand. Edging towards the 5m case mark, the brand, owned by Pernod Ricard’s Irish Distillers subsidiary, grew 6% in 2014. Adding 1.7m cases since 2010, Jameson has witnessed one of the fastest rates of growth across the entire world whisky category over the past five years.

Irish Whiskey has been distilled in Ireland since the 6th century. At its height in the mid-19th century, 88 licensed distilleries made Irish Whiskey the largest global spirits category of the time. However, by the mid-1980's, only two Irish whiskey distilleries remained, both owned by Irish Distillers.

By 2013, there were four distilleries in Ireland in operation producing and selling Irish Whiskey:

Cooley Distillery (est 1987)
Kilbeggan Distillery (est 1757, re-commissioned 2007)
New Midleton Distillery (est 1975)
Old Bushmills Distillery (est 1784)

In addition, there are more than a dozen distilleries in the planning stages, marking the beginning of an Irish whiskey renaissance.

There are an assortment of styles within the Irish Whiskey category.

Irish Single Pot Still Whiskey. Made from a mash of malted and unmalted barley, which is then triple distilled in traditional copper pot stills, Pot Still Irish Whiskeys are characterized by full, complex flavors and a wonderful, creamy mouthfeel. These are whiskeys originating from a single distillery. Redbreast and Green Spot fall into this category.

Irish Single Malt Whiskey. The laws that govern the production of Irish whiskey are almost exactly the same as those used to make

Scotch whisky, so there are many similarities between the two. Irish Single Malt whiskey is aged in oak for at least three years, and must be distilled from a mash of nothing other than malted barley at a single distillery. We carry the Connemara Peated and Tyrconnell brands. Like their cousins in Scotland, Irish Single Malts can age gracefully before bottling.

Irish Blended Whiskey. Irish Blended Whiskeys offer tremendous value, and are among the country's most popular exports. Brands such as Bushmills and Jameson can be found across the world. Blended whiskeys in Ireland can be made by blending malt whiskey and grain whiskey, but also by blending single pot still Irish whiskey with either of the other two styles, or any possible combination of the three! Other brands to look for here are Paddy (made, unusually, with the three main styles of Irish whiskey: single pot still, single malt and grain), Teeling, Tullamore D.E.W.,

Similar to how bourbon is often bottled, Irish Single Cask Whiskey comes exclusively from one cask per bottle. Because whiskey barrels infuse the liquid with different characteristics based on where the barrel is stored, the temperature range as it ages, how long it's aged and the source of the wood, there are likely to be subtle differences between bottlings.

Irish Cask Strength Whiskey. These are bottled at the natural strength at which they leave the cask, uncut, with an ABV around 60%.

Irish Single Grain Whiskey. Whisk(e)y can be made from many different grains. Corn, rye, barley and wheat are typically found in whiskey. As the name suggests, this type of whiskey is distilled from only one grain. For example, Greenore Single Grain Irish Whisky is distilled predominantly from corn, producing a distinct sweetness.

As a general rule, Irish whiskey is lighter and sweeter than similar products. For someone interested in whiskey, this may be the best place to start. Some distillers are experimenting with different casks for finishing the whiskey (a year or so in an ex-Port barrel will impart additional flavors and nuances, for example), and many Single Malts are available with 12 year (or older) age statements, so there's something for everyone in this whiskey category. Feel free to browse our shelves, or ask one of our team members for their suggestions.

H/T Irish Whiskey Association, Irish Whiskey Awards, Master of Malt.

Build a Bar Workshop

This is the first installment of what will be an on-going series. We're aiming to accomplish two different things with this series of posts. Goal one is to demystify our products. For example, we'll begin discussing Scotch Whisky today, and there are so many different questions about this category that we could spend an entire week on the topic without reaching the end. The other goal is to help you make the right decisions when you're building your own bar, regardless of size.

As always, we apply Rule 1: Drink what you like. The corollary here, of course, is that building a bar suggests that you want to please your guests as well. For reference, some of our information comes courtesy of the Scotch Whisky Association.

There are five categories of Scotch Whisky. They are:

Single Malt Scotch Whisky. A Scotch Whisky distilled at a single distillery (i) from water and malted barley without the addition of any other cereals, and (ii) by batch distillation in pot stills.   Since November 23 2012, it is required that Single Malt Scotch Whisky must be bottled in Scotland. Some of the more familiar brands in this category are Glenfiddich, Glenlivet, The Macallan and The Balvenie.

Single Grain Scotch Whisky. A Scotch Whisky distilled at a single distillery (i) from water and malted barley with or without whole grains of other malted or unmalted cereals, and (ii) which does not comply with the definition of Single Malt Scotch Whisky.

Blended Scotch Whisky. A blend of one or more Single Malt Scotch Whiskies with one or more Single Grain Scotch Whiskies. This category includes brands like Compass Box.

Blended Malt Scotch Whisky. A blend of Single Malt Scotch Whiskies, which have been distilled at more than one distillery. Probably the biggest-selling Scotch category, with brands like Johnnie Walker, Chivas Regal and Dewar's.

Blended Grain Scotch Whisky. A blend of Single Grain Scotch Whiskies, which have been distilled at more than one distillery.

There are five recognized regions where Scotch Whisky is distilled and bottled. The product must be entirely distilled within a region in order to have that designation on the label.

Campbeltown is in the lower left, in yellow, and it has the fewest distilleries of any region (three). Distilleries include Springbank (we carry several of their expressions). Springbank performs every step of the whisky-making process, from malting to bottling, in-house.

Highland covers the largest area, seen in green. The area at the top right and left used to be considered a separate region called Island. Highland Park and Talisker come from the former Island region. Other Highland distillers include Aberfeldy, Dalwhinnie, Glenmorangie, Jura and Oban. Styles range greatly, from the very peaty and smoky (Talisker) to the lighter, grassy and sweet (Glenmorangie).

Non-Scotch drinkers often ask us what we mean by "peaty" or "smoky". Think of it as drinking the smoke from a campfire. The grains are dried by peat-fueled heat, and the grains pick up that smoke.

Islay (pronounced 'eye-lah')is in the middle left, the small region in dark brown. Most of the whisky produced here will fall into the smoky category. Ardbeg, Bowmore and Lagavulin are all distilled here.

Lowland covers the second largest area, and is about the add their fourth distillery. We carry Auchentoshan and Glenkinchie, from the Lowlands.

Speyside is in light brown, surrounded by Highlands, and has the largest number of distilleries. The general feature here is that the distilleries are typically in the vicinity of the River Spey. Glenfiddich, Glenlivet, The Balvenie and The Macallan are all produced here. The taste profile of Speyside whiskies generally are either light and grassy or rich and sweet.

Flavor Profiles. We threw out a lot of terms here that may or may not make sense to you. Courtesy of malts.com, click here for a grid that illustrates the typical flavors one will find in a Single Malt Scotch Whisky.

At the top of the page, we said we'll begin discussing Scotch Whisky today. We met that goal, and hopefully added to your understanding of this category of brown spirits. We'll continue this conversation in the coming weeks.