other types of whiskeys

@RetFor, there is lots of whisk(e)y made from other grains already on the market. I have reviews of Corsair Quinoa Whiskey and at least two High West Oat whiskeys on my profile page. Those two "grains" (Quinoa is debated as being a true grain) make very good whiskeys, though there isn't much aged product available yet. Plenty of unaged stuff, though. Look into it and you will find various Spelt, Millett, Oak, and Quinoa whiskeys to drink...most of them new make at this point, though.

...make that....various...Oat...whiskeys (typo)

@Victor

But there are oak whiskies. 2 types. The type that was left in the cask for too long, and the "wood alcohol" type - great for disinfecting, but not so healthy for drinking ( even less healthy than a "healthy" dose of ethanol)

I wonder what oat Whisky would taste like. I am imagining oatmeal, but probably not? Since scotch doesn't taste much like boiled barley.

@Nozinan, yes, actually oatmeal is a common taste for oat whiskey. And oat whiskeys are for whatever reason rather sweet, even as new make.

@Victor any brands you'd like to mention? Available in NYC? I'll be there in October. I don't suppose anyone knows of any oat Whisky in Canada?

@Nozinan, High West in Utah makes Silver Whiskey Western Oat, which is pretty common in the US. It is unaged spirit at 40% abv and is quite pleasant, albeit dilute for my taste. I once had, and reviewed, a distillery sample of HW Western Oat undiluted at 62.5% abv which was absolute dynamite. I very much like the unaged Oat whiskey at Koval, a Chicago distillery, but, if you get some, be careful not to let it get a lot of air, because my sister's bottle went completely off after about 12-18 months. Drink or preserve, I would say. Koval distillery also has a couple of lightly aged oat whiskeys under its Lion's Pride label. I haven't tried those yet, but maybe Ontarian @Pudge72 has. He has some of the Lion's Pride Wheat products. Koval makes all of these oat whiskeys, I have read, from 100% oat mash, which means they add enzymes procured elsewhere in the production process.

The Germans and/or Austrians also make oat whiskies.

Corsair, with distilleries in Kentucky and Tennessee, makes a lot of innovative products, including a hard-to-believe-it-is-so-good-but-it-is Quinoa Whiskey. Good in a way that is similar to, but other than, the spicy flavours of rye whiskey. Corsair Quinoa Whiskey is made from 80% malted barley and 20% Quinoa seeds from Bolivia. I did a review of it. That one is only lightly aged, but the resulting flavours are much different from those of unaged spirit. Curiously, that approach is much like the way bourbon is made with barley taking the place of corn as the base/background grain and Quinoa taking the place of rye (usually) as the "flavoring grain". You do also taste the barley-malt flavours in it. I highly recommend Corsair Quinoa Whiskey.

If you get to some of the better liquor stores in New York City, you should be able to find most or all of these products.

One point of clarification, distillation removes any gluten so the gluten intolerant and hippies can already enjoy whisky. :-)

ah, i knew it was too good an idea for me to be the first to have it... gonna have to check out some of these...