Scotch, Bourbon, Rye

For those sipping during the big game, this should provide a conversation starter. "If you are a cognac, you have to be made in the Cognac region. If you are a champagne, you have to be made in the Champagne region. It is the same for scotch. Single-malt scotch whisky is made at a single distillery, exclusively from malted barley, and must be aged for at least three years in oak casks.
Bourbon and rye are native American spirits. Aside from the point of origin, what differentiates variants of whiskey (Irish and Americans), or whisky (Scots) is the 'mash bill', or list of ingredients used to make it.

Bourbon in the US must have 51% or more corn, and the rest of the mash bill is traditionally rye and malted barley. All bourbon is whiskey but not all whiskey is bourbon.


Rye whiskey must have 51% or more rye, and the rest is usually corn and malted barley.

In addition, both must be aged in brand new American oak barrels.

Gluten Fad and Facts

As with most fads, gluten has way too many headlines and gluten free diets are popular, without much knowledge of what it is or why we should or should not eat gluten. In fact, the majority of Americans do not know which foods contain gluten.

Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

Gluten, especially wheat gluten, is often the basis for imitation meats resembling beef, chicken, duck, fish, and pork. When cooked in broth, gluten absorbs some of the surrounding liquid and becomes firm to the bite. Gluten is often present in beer, soy sauce, some chocolates, and deli meats. It can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup.

Experts estimate that about .75% to 1% of Americans have celiac disease. The condition, caused by an abnormal immune response to gluten, can damage the lining of the small intestine. For people with celiac disease, a gluten-free diet is essential, but for others, "unless people are very careful, a gluten-free diet can lack vitamins, minerals, and fiber," according to the Celiac Disease Center at Columbia University. Many whole grains that contain gluten are rich in an array of vitamins and minerals, such as B vitamins and iron, as well as fiber. Studies show that whole grain foods, as part of a healthy diet, may help lower risk of heart disease, type-2 diabetes, and some forms of cancer. The 2010 Dietary Guidelines for Americans recommends that half of all carbohydrates in the diet come from whole grain products.

Gluten sensitivity is classified as intolerance, not an allergy.

Gluten does not make you fat and cutting gluten will not help you lose weight. Gluten-free does not mean fat-free or calorie-free. “Gluten does not make you fat,” according to the Cleveland Clinic. “Calories make you fat regardless of where those calories are coming from, whether they are coming from brown rice, which is gluten-free or a wheat bagel.” If you eat more calories in a day than you use, the extra calories will be stored as fat.

Some gluten-free foods contain extra sugar and/or calories to make them more palatable and make up for the loss of the gluten.

You can eat a clean diet that includes gluten or a clean diet that does not.

French fries are gluten-free and vegetarian.

There is nothing unhealthy about gluten. Gluten alone doesn't have many health benefits, but foods that contain gluten, like whole grains, tend to be higher in fiber and contain vitamin B, zinc, and iron. As a result, cutting gluten could actually result in nutritional deficiencies.

Gluten does not cause cancer. There is no connection between gluten and risk of most cancers. The exception is an increased risk of intestinal cancer for only those who have celiac disease, or true gluten intolerance. The Mayo Clinic lists cancer as a complication of celiac disease (not gluten). People with celiac disease who do not maintain a gluten-free diet have a greater risk of developing several forms of cancer, including intestinal lymphoma and small bowel cancer.

Numerous observational studies show that the more whole grains a person eats, including the gluten-containing grains (wheat, rye, barley), the lower risk of most cancers. This is true for some of the most common types of cancer, such as breast, prostate, and colon cancers, as well as for less common cancers, such as cancer of the pancreas. Whole grains contain fiber, which can stabilize blood sugar and hormone level.