Your Whiskey Questions, Answered
At Brother Justus, our team of distillers and staff are experts in their craft. That’s why we’re bringing you answers to some of the most common questions we receive about whiskey.
Frequently Asked Questions
Whiskey 101
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Whiskey is a fermented grain beverage, known as “distiller’s beer” or “mash”, that is distilled into a spirit and aged in oak barrels.
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Whiskey was invented by monks in Ireland around 1,000 years ago, after encountering distilled wine, brandy, while on pilgrimage in the Mediterranean and the Middle East. They brought the distilling arts back to Ireland, but grapes didn’t grow in Ireland's northern climate; barley did. So, they distilled their spirit from barley beer instead of grape wine and called the creation aqua vitae, or the “water of life.”
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“Whiskey” literally means “water of life.” The early Irish monks who invented whiskey gave it the Latin name “aqua vitae” for its life-giving powers. They brought the aqua vitae with them when they founded new monasteries and monastery distilleries in Scotland. Latin-educated Scottish kings and nobles were their principal customers. The first written reference to aqua vitae is in a letter from the steward of the Scottish King James I to the monks of Lindares Abbey, ordering barrels of whiskey for delivery—which proves everyone has always wanted their alcohol delivered to their doorstep.
When the King Henry VIII ordered the destruction of monasteries across Britain in the 16th Century, displaced monks were forced into secular life, so some of them opened micro-distilleries to make a living. The common folk who were their customers didn’t speak Latin. Instead, they referred to the “water of life” into their native Gaelic, uisce beatha, pronounced “whiskey bay” - which is how we now have the word “whiskey.”
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The type of whiskey depends on the type of grain used to make the beer, whether the barrel is new, and where the whiskey was distilled. It can also depend on the type of whiskey still used to make it, or even where the whiskey was distilled. Common types of whiskey include Bourbon, Rye, Blended, and Single Malt. Many whiskeys are known by the country they're made in, like American, Scotch, Irish, Canadian, and Japanese.
Malt whiskeys are made from 100% malted barley. Irish whiskey is typically 100% malted barley whiskey distilled in Ireland and aged in used bourbon barrels. Scotch whisky is typically 100% malted barley whiskey distilled in Scotland and aged in used bourbon barrels. Japanese whiskey is typically 100% malted barley distilled in Japan and aged in a variety of white oak casks. American Single Malt is 100% malted barley whiskey distilled in America and aged in new, charred American white oak barrels.
Bourbon is made from at least 51% corn. Bourbon is a corn-based whiskey distilled anywhere in America (not just Bourbon County, Kentucky), and aged in new, charred American white oak barrels.
Rye Whiskey is at least 51% rye, distilled anywhere in America and aged in new, charred American white oak barrels.
Blended whiskey is whiskey purchased from multiple distilleries and blended together in huge vats. Single malt whiskey is whiskey distilled from 100% malted barley by a single distillery (not from a single barrel; that's "single barrel"). Single grain whiskey is whiskey distilled from a single type of grain other than malted barley by a single distillery.
Canadian whisky is rye-based whiskey distilled in Canada and aged in new, charred white oak barrels.
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It depends on the type whiskey, especially the grains used to make up the mash and the barrels used for aging. Typically, American Single Malt Whiskeys will be smooth and rich.
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Between 40% and 60%, depending on the style and batch. Some of our special releases will have higher proofs, after being bottled at cask strength.
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Both the FDA and a consensus of celiac disease experts have determined that whiskey is gluten-free.
The reason is that the gluten proteins do not evaporate and therefore, do not make it through the distillation process into the final product.
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Just an "e." Whiskey distilled in Ireland and the United States is spelled with an "e." Whiskey distilled in Scotland, Japan, and Canada is spelled without it.
Whiskey Making
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Whiskey is distilled from beer, which is fermented grain; the grain could be barley, corn, rye, wheat, or oats. Malt whiskeys, like Brother Justus, are distilled from 100% malted barley beer called "distiller's beer." Bourbon is distilled from a beer made of at least 51% corn blended with other grains. The beer used to make bourbon is called a "mash." The blend of grains that make up the mash is called the "mash bill."
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At Brother Justus, whiskey is made by crushing whole grain (in our case, malted barley), stirring it in a huge pot of very hot water, straining the sugary, nutrition-rich liquid (called "wort") off the whole grain, cooling the wort to around room temperature, adding yeast to ferment the wort's sugars into alcohol and its other nutrients into delicious flavors and smooth textures (called "distiller's beer"). Then, we transfer the distiller's beer to our still, heating the beer to the boiling point of alcohol (which is cooler than the boiling point of water), using our still's column to isolate the alcohol and delicious flavor and texture components, and then cooling the organized and isolated vapor back into liquid, cutting out all the impure, bad-tasting liquids, capturing all the pure alcohol and flavor and texture-rich drops into our pure whiskey (called "new make").
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Ready for a science lesson? The aging barrel or cask plays a crucial role in shaping the final flavor of American Single Malt whiskey. Specifically, using new American oak barrels imparts distinct flavors and characteristics to the whiskey. As the whiskey matures within these barrels, it interacts with the wood, absorbing compounds like vanillin, tannins, and caramelized sugars. This interaction contributes to the whiskey's color, aroma, and flavor profile, enhancing its complexity and depth. The barrels ensure that each sip delivers a rich and satisfying experience for discerning whiskey enthusiasts.
Our barrels are crafted from Minnesota White Oak, which is essential to the unique flavor of our American Single Malts. Barrels made from white oak are full of tiny capillaries full of crystallized sugar. Charring the barrels melts and caramelizes this sugar like the top of a crème brûlée. Whiskey absorbs flavor and color from that caramelized sugar layer when it ages in a barrel.
Enough time in a barrel can also "clean up" whiskey that maybe wasn't very well made when it went in. The charcoal layer can filter and absorb impurities. More volatile chemicals in the whiskey can evaporate through the barrel pores, and chemical reactions inside the barrels can modify and modify harshness and blend flavors that might start off out-of-balance.
Whiskey that's distilled clean, well-made, and well-balanced in flavor and texture (the way we make it at Brother Justus) does not rely on the cleaning effects of the barrel, but instead utilizes the barrel primarily for its flavor contributions and does not need as long to age.
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Whiskey begins clear as rain. Its color comes from absorbing the caramelized sugars present in the charred, white oak whiskey barrels in which they are aged. The color may range from dark amber, like maple syrup, to straw-colored, like honey, depending on whether the whiskey was aged in a new, charred barrel or a barrel that had already aged whiskey in it.
Whiskey Tasting
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Pour a small amount of whiskey into a glass; swirl the glass. Position your nose an inch or so from the rim of your glass. Breathe in slowly so as not to overwhelm your senses! Move the glass so your nose is positioned near the bottom and then near the top of the rim, so you can pick up the different aromas of the whiskey. Nosing helps warm up your brain and your senses for an intensely flavored, densely alcoholic experience.
When you drink, breathe out and take a small sip. Don't inhale unless you want to whiskey wash your sinuses. "Chew" the whiskey to move it around your mouth so it comes into contact with your full palate and makes your cheeks go tingly in that somewhat painful, totally pleasurable way that it's totally okay to like. Swallow, and then exhale through your nose. Your olfactory senses will "taste" the full spectrum of the whiskey for you.
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The way you like it best! Neat, with a drop of pure spring water; on a rock of clear ice; in a spirit-forward built cocktail like an Old Fashioned or Sazerac; or in a summery cocktail like the Brother Justus Orange Dream. We'll look the other way if you mix it with pop.
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Whatever you like. A drop of spring water. A cube of clear pure ice. Simple syrup or wetted sugar cube muddled with bitters or fresh mint leaves. A simple syrup infused with fruits, herbs, or spices. A squeeze of fresh citrus and honey. Just keep experimenting from there!
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YES! Every season is whiskey season. Brother Justus over a glass of ice is sweet, refreshing, and smooth. Cocktails like Mint Juleps or blackberry smashes are excellent warm-weather sippers, and Brother Justus Silver can replace any clear spirit in summery beach cocktails like margaritas and daiquiris.
Brother Justus Whiskey
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A typical American Single Malt Whiskey usually has an alcohol percentage ranging from 40% to 50% ABV (alcohol by volume). At Brother Justus Whiskey, our core offerings have an alcohol content of 43% ABV, which is equivalent to 86 Proof. This alcohol level strikes a balance, offering a smooth yet flavorful experience that whiskey enthusiasts appreciate, making it perfect for sipping neat or crafting delicious cocktails. However, some of our special releases are bottled at full-proof or cask-strength, with ABVs closer to 60%, to further emphasize their unique qualities.
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Silver Whiskey is an unaged whiskey, skipping the aging process in oak barrels. However, our Silver is “kissed” by the barrel, which results in a spirit that retains the fresh, raw flavors of the grains used in its production. Barely a distant relative to white whiskey, our Silver Whiskey is crisp an clean, showcasing the quality of 100% Minnesota malted barley.
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Peated Whiskey is traditionally made by drying malted barley over peat fires. This process infuses the barley with distinctive smoky flavors from the peat smoke, a distinctive feature of many Scotch whiskies. The intensity of the smoky flavor can vary based on the duration and conditions of the drying process.
Brother Justus’s Cold-Peated® Whiskey offers a unique twist on this traditional method. Instead of burning peat to create smoke, the Aitkin County Process® captures the essence of peat in its natural state without combustion.
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American Single Malt Whiskey and Bourbon are both iconic spirits with distinct characteristics. While there are several differentiating factors, the main difference lies in the base grains used (barley for American Single Malt Whiskey and corn for Bourbon) and the resulting flavor profiles.
American Single Malt Whiskey is made from 100% malted barley, all at one distillery, and reflects a more nuanced, malt-forward flavor profile.
On the other hand, Bourbon is primarily made from corn, which gives it a sweeter and richer taste profile. It's aged in new charred oak barrels, contributing to its deep amber color and robust flavor with hints of caramel, vanilla, and spice.
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The main difference between Single Malt Whiskey and Single Malt Scotch lies in their country of origin and production regulations.
American Single Malt Whiskey refers to whiskey made from malted barley in a single distillery in the United States, without the addition of other grains. On the other hand, Single Malt Scotch specifically refers to Scotch whisky made in Scotland from malted barley at a single distillery.
While both American Single Malt Whiskey and Single Malt Scotch share the use of malted barley and the single distillery aspect, the term "Scotch" denotes its Scottish origin and adherence to specific production standards unique to Scotch whisky.
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Find bottles of Brother Justus whiskey for purchase online, at stores in Minnesota and Illinois, and at our Northeast Minneapolis Distillery and Cocktail Room.