What is light whiskey?
Photo provided by Austin 101
Have you ever heard of light whiskey? Heard of it or not, what comes to mind? To shed some light, we need to travel back in time. Depending on your age, the '60s and '70s will mean something different. From the introduction to the Beatles to the assassination of J.F.K. a lot happened. These decades get credit for massive shifts in American culture, including whiskey.
The technicalities.
Made from grain (following the rules of whiskey) Distilled between 160 and 190 proof.
Aged in used or uncharred new oak barrels (no length of time specified.)
Must have been distilled after 1968 to receive the light whiskey designation.
If it contains less than 20% straight whiskey, it is a blended light whiskey.
The key points are the distillation proof and aging containers. Other whiskeys (specifically bourbon) are not distilled higher than 160 proof. Also, they are aged in new charred oak containers. Why is this important? For flavor.
Higher distillation proofs strip more congeners and molecules from the spirit. Neutral grain spirits (vodka) are distilled over 190 proof removing most flavors. The higher proof the whiskey comes off the still will result in less of the familiar whiskey flavors. The barrel and char provide an immense amount of taste and aroma to the whiskey. A used barrel has less to offer a new whiskey. Most barrels for light whiskey have are used multiple times over. The theory is the combination creates a more comfortable to drink whiskey. Now you know what it is, but how did it come to be?
The history.
During the ‘60s and ‘70s, the younger population's tastes changed. Whiskey was their grandpa and dad's drink. In a rebellion of sorts, many started drinking vodka, rum, and tequila. This hit the whiskey industry hard. They had a ton of supply, but no demand. To compete with the other spirits, the U.S. created the light whiskey category in 1968. There was some success in the beginning but became lost over time. With a handful on the market, it is now showing signs of life again. Many are using old stock from M.G.P., but a few are distilling new light whiskey.
The term light whiskey is a bit confusing because it is not light on alcohol. A brand out of Austin, called Austin 101, is producing a light whiskey bottled at 101 proof. So it must be the flavor, right? This depends on who you ask. Some tell you it is brown vodka. Others give you all the great tastes of American whiskey with the elegance of Scotch. It tones down the heavy oak, caramel, and vanillas to enhance the soft fruit notes.
I am not advocating for either opinion. You should drink what you like, but don't scoff at it if you run across a bottle. Give it a try.
