The choice of barley used in whiskey making depends on various factors, including flavour profile, availability, and regional traditions. However, two primary types of barley are commonly used in whiskey production: two-row barley and six-row barley.
Here’s a brief overview of each:
1. Two-Row Barley: Two-row barley, scientifically known as Hordeum distichum, is the preferred choice for many Scotch and Irish whiskey producers. This type of barley has two rows of kernels per spike, resulting in larger kernels and a higher starch content compared to six-row barley. Two-row barley tends to produce a smoother, sweeter whiskey with a more delicate flavor profile, making it well-suited for traditional Scotch and Irish whiskies.
2. Six-Row Barley: Six-row barley, scientifically known as Hordeum vulgare, has six rows of kernels per spike and is commonly used in American whiskey production, particularly bourbon and rye. Six-row barley has a higher protein content and a more robust flavor profile compared to two-row barley, resulting in whiskies with bolder, spicier, and more assertive characteristics. It is often favoured for its ability to impart depth and complexity to the final spirit, particularly in the case of bourbon, where it contributes to the signature flavour profile of the whiskey.
Ultimately, the best barley used in whiskey making is one that aligns with the desired flavour profile and production methods of the distillery and the master distiller.