Whiskey
Kentucky bourbon and New York rye lead the whiskey in Stella's Cellar, with Scotch single malts, Japanese whisky from Takamine and Indian, Irish and Swedish bottles in between.
Want it today? 150 bottles are in stock at the shop for pickup or local delivery in Brooklyn.
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Whiskey questions
What's the difference between bourbon, rye and Scotch?
Bourbon is American whiskey made from at least 51% corn and aged in new charred oak, which makes it sweet with vanilla and caramel. Rye is made from at least 51% rye, which tastes spicier and drier. Scotch must be made and aged in Scotland for at least three years, often from malted barley, and ranges from fruity to smoky.
Is whiskey stronger than other spirits?
Whiskey is about the same strength as most spirits. It must be at least 40% alcohol (80 proof) in the US and Scotland, the same as most vodka, gin, rum and tequila. Many whiskeys are bottled higher, between 43 and 50%, and cask strength or barrel proof whiskey can reach 60% or more.
Does whiskey age in the bottle?
No. Whiskey only ages in the barrel, where it gains color and flavor from the wood. Once bottled, it stays the same. An age statement like 12 years refers to time in the barrel. Stored upright, sealed and away from light and heat, a bottle stays essentially unchanged for many years.
What is koji whisky?
Koji whisky uses koji, a mold called Aspergillus oryzae that's essential in sake and shochu making, to convert the grain's starch into fermentable sugar instead of using malted barley. The technique gives a softer, sometimes fruity or savory character. A few American and Japanese distillers have started making whisky this way.