Interestingly, whisky means the water of life and it is no wonder then that a lot of individuals get hooked in this spirit. Whisky is actually made from fermented grain and allowed to stay in a wood barrel for some time to work its wonders in the palate. While it is not clear where whisky manufacturing first started, it is being made in different parts of the world now and enjoyed by millions worldwide.
Meanwhile, whisky is typically bottled in glass containers, as the material doesn’t tend to react or affect the taste of the aged spirit. These days, technology has improved and distilleries now use equipment that can make as many as 400 bottles in just one minute. Here, the whisky bottles are sanitized, filled up and securely covered until they are ready to be shipped to the shops.
Consequently, whisky and whisky bottles have become an attractive collectible for some individuals, some whisky collectors claim that this pursuit could be just any hobby. What makes it fun is that the collection never stops because it continues to grow and is never really completed. While there are those who accumulate them after choosing a favourite among the ones that have been tasted, there are also those who collect them as an investment.
Claive Vidiz is a Brazilian whisky collector who has the widest number of items in his possession. He has 3,384 whisky bottles that he has gathered from all over the world. These are composed of the well-known varieties as well as the most unique ones. Strathmill single malt and Dimple Pinch Scotch whisky is some of his priceless collections.
Meanwhile, there are also whisky collectibles that are not meant to be opened nor tasted. These collectibles come in different measurements, some come in mini 2 ounces or less while others are packed in gallons. The most collectible whisky decanters though are those that have been released as limited editions. Because these bottles are made for a short period of time, they are made on special occasions such as the anniversaries of distilling companies; needless to say they are made to be rare and extraordinary.
While the value of these limited edition whisky collectibles can rise up over time, not every one of them does so, some even tend to get lowered in price. The law of supply and demand mostly dictates the success of these investments. Aside from the limited editions, other collectors opt to get into specialization and collect every single item that is manufactured by a preferred whisky maker. Another exciting alternative is to watch out for a series of whisky collectibles.
Whether the collectible whisky item is meant to be preserved or not, making an array of whisky set is a worthwhile endeavour. Whisky collectors become like archaeologists who protect the spirit legacy and allow it to be enjoyed by the next generation.
Lastly, distillers themselves get encouraged to manufacture quality products by the enthusiasm that whisky collectors have shown.
Derek Rogers is a freelance writer who writes for a number of UK businesses. For a large range of wines, spirits, liqueurs and whisky he recommends Alexander Hadleigh Wine Merchants & Importers, a leading provider of some of the finest Whisky from around the World.
Single Malt Scotch is a type of single malt whisky, distilled by a single distillery, using malted barley as the only grain ingredient in Scotland. As with any Scotch whisky, a Single Malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years.
Water is needed in all stages of the production of whisky. It is mixed with the barley to promote germination, it is added to ground barley grist to create a mash and it is required for diluting most whisky before maturation and once again before bottling.
Barley, water and yeast are the exclusive ingredients required in the production of single malt Scotch.
The barley used to make the whisky is “malted” by soaking the grain in water for 2-3 days and then allowing it to germinate to produce the necessary enzymes required.
The malt is milled into coarse flour, and mixed with hot water to activate the enzymes, which leads to conversion of starches to fermentable sugars. Long starch chains are broken into glucose, maltriose, and maltose, which can be fermented by yeast.
The extraction is carried out in a large kettle called a mash tun. At first, the hot water activates the enzymes by providing an optimal temperature for activity in the grist. The enzymes act on the starch to convert it into sugar, and in the process it produces a sugary liquid, known as wort.
Yeast is then added to the wort for fermentation, in a large vessel called a washback. Washbacks are commonly made of Oregon Pine or stainless steel. The yeast feeds on the sugars and as a by-product produces both carbon dioxide and alcohol; this process is called fermentation and can take up to three days to complete. When the process is complete, the liquid contains an alcohol percentage of 5% to 7% by volume, and is now known as wash.
To be called a single malt Scotch, a bottle may only contain whisky distilled from malted barley produced at a single distillery. If the bottle is the product of single malt whiskies produced at more than one distillery, the whisky is called a vatted malt, or a blended malt. If the single malt is mixed with grain whisky, the result is a blended Scotch whisky.
The age mentioned on a bottle of single malt Scotch is the age of the youngest malt in the mix, as commonly the whiskies of several years are mixed together in a vat to create a more consistent drink.
Single Malt was created by a small group of whisky afficinados. It started out as a ‘Whisky club’ where lovers of single malts got together and made small talk over a malt. For more further information about Scotch please www.whiskycircle.com.
A blended whisky is made when different kinds of whisky are mixed together, typically mixing a 100% malt whisky, with another derivative, which will often be created using different grains and other ingredients to the purer malt. It is not unusual to have anywhere from 15 to 40 different single malt whiskies and grain whiskies in a blended whisky.
Because of blending, it is possible to take several inferior tasting whiskies and come up with a unique whisky blend that is better tasting than any of the individual whisky types it contains. Distilleries can take years acquiring the art of a blended whisky which contains malt and grain whiskies that complement each other and have a unique and palatable taste.
Blending is an art which may involve experimentation to achieve the best flavouring. Blending in no way dilutes the whisky, in fact additional flavour can be achieved through the aging time and type of wood used for the aging cask. It’s important to note that in Scotland, whisky must be aged at least 3 years before it can be classified as whisky. It’s not unusual for some whisky to be aged for more than 20 years, which adds to the flavour, much the same principle as wine.
A single malt whisky is considered the best by purist whisky drinkers and a blend is considered inferior, since blended whisky uses other ingredients which act as fillers for flavouring. Grain alcohol is an ingredient on any bottles that are “blended whisky”, as opposed to “blended Malt whisky” or vatted malt, which means that it is a blend of only malt whisky, in different formulations. Typically, blends may have 65 to 85% grain whisky and 15 to 35% malt whisky.
It’s not unusual to have blended whisky that has a sweet taste of honey, a smoked flavour, a fruity flavour or something else entirely. Many whisky drinkers actually prefer blended whisky because they are sometimes smoother and have better flavours. Blenders also may mix caramel in for colour uniformity.
In blending, the grain whiskies are neutral and the single malt whiskies are what might bring the flavour. Certain malt whisky, such as Island or Islay malts have a spicy rich flavour, while Speyside malts may have a smoky, fruit, apple or sherry character.
Once a successful blend of whisky has been achieved, the blender has to determine demand in the future and has to decide when the different single malt whiskies will be ready to use in a blend versus grain whiskies. In other words, flavour enhancement can come in varying ages, where some might peak at 5 years and others might take 10 or 12 years.
Once they have reached maturity, they will be mixed in a blending vat and returned to the aging cask for the flavours to mingle for months, in order to improve flavor; although there are some distilleries that bring them together in the bottling stage. The process of combining malt whisky with other malt or grain whisky is known as vatting, which is why you may hear blended whisky also referred to as vatted whisky.
Blended whisky is a certain recipe of different whiskies that have a distinct taste, and most whisky drinkers tend to stick with certain blends, once they have found the one they prefer most.
Derek Rogers is a freelance writer who writes for a number of UK businesses. For a large range of wines, spirits, liqueurs and whisky he recommends Alexander Hadleigh Wine Merchants & Importers, a leading provider of some of the finest Whisky from around the World.
Ask the Edrington Group’s master blender, John Ramsay, what makes his drams different and he immediately proposes marriage. In the whisky-making sense, of course. Marriage used to be normal practice for blenders: before bottling, malts and grains would be brought together for a period of mingling. Most firms have abandoned the art, but Edrington sticks to the old ways, marrying its blends for six months and at reduced strength.
‘The bean counters in most firms decided it wasn’t helping the bottom line,’ says John. ‘But we ran an exercise to see if we were getting a benefit from marrying, and we were.’ It’s all down to maximizing flavour.
‘When you add water to cask-strength malt, some components become unstable,’ he continues. ‘We give that time to settle, which means we can give the final blend a light filtration. If you don’t do this you’ll have to give it a harder filtration to get that stability – and then you lose some flavour’.
The process is made more complicated by his insistence on marrying blocks of blends. ‘We’ll combine malts and grains; reduce, marry and have Blend One,’ he explains. ‘Then we repeat the exercise and get Blends Two to Four. When it comes to bottling, rather than just using all of Blend One and then moving on, we’ll use some from each batch. It’s a form of whisky solera’.
But we skip ahead. Edrington’s brands (which include Famous Grouse, Cutty Sark -which they blend for Berry Bros – Lang’s Supreme and Black Bottle) start their lives as the new make samples from a host of distilleries, and are nosed by John every day. Then, like every blender, he has to work out how much new make to lay down, to satisfy potential demand for any of the brands many years down the line. It’s this ability to assess new make and mature spirit that sets blenders apart.
John can stick his nose in a glass of Glenrothes 5-year-old from sherry wood and know if it fits ‘the wee picture in my head’, and also how that whisky will behave when combined with thirty others. While some of us may be able to pick out a few malts at a blind tasting, a blender knows not just what it is but whether it fits within the right parameters according to age and wood. It’s an awesome ability, but this modest man hasn’t allowed it to go to his head.
These blends are very different creatures: they don’t just have different core malts, the wood recipe has also been carefully plotted. The sherry wood in the delicate Cutty comes from American oak; the richer Lang’s uses Spanish oak and Grouse uses both. ‘You want a fragrant sweet aroma in Cutty, so you use American wood and a Speyside malt like Tamdhu for sweetness, with some Bunnahabhain for freshness. Grouse is Speyside-based as well, but there is a lot of influence from Highland Park and the mix of sherry from Spanish and American wood’.
He uses a very Scottish analogy to describe the art of blending. ‘It’s like putting together a good soccer team. You need a strong central core, then you can tack the stars around that. It’s useless if you haven’t got that central core right.’ But the unsung, hard-working midfielder in all the Edrington blends is North British grain. ‘We use different grains: some for commercial reasons, but also to give different characters in the blend. We’ll use Strathclyde when it’s younger, as it matures quicker. North British ages well, so it will be used in older blends -it also rounds out the wood influence on older whiskies.
‘A blend is a bit like a pasta with sauce,’ John concludes. ‘The grain is the pasta, edible but bland, and the malts are the sauce – a bit strong on their own, but together they’re a great combination.’ CUTTY SAR1C first made in 1923 by London wine merchants Berry Bros & Rudd, Cutty Sark was specifically made as a light-flavoured blend that would appeal to the American market, even though Prohibition was in force. It was smuggled into the United States by one Captain William McCoy and became so popular that people began demanding ‘the real McCoy’ as their choice of bootleg liquor.
TASTING NOTES
Cutty Sark Gentle, light nose with oat, butter, icing sugar and some delicate raspberry. A mix of cream and grass, with a touch of lemon sherbet on the finish. * * *
Black Bottle
Originally conceived by Aberdeen tea merchant Gordon Graham in the 1870s, Black Bottle passed through many different hands before landing in Highland Distillers’ lap in 1995. John Ramsay has since reformulated it to be ‘the malt with the heart oflslay’ and uses all seven Islay malts in the blend. It’s a brand to watch.
TASTING NOTES
Black Bottle 10-year-old
Islay personified: ozone, ginger, ripe fruit and ginger. With water, an intense smoky perfume leaps out, then mingles with soft cakey fruit before a blast of salt-spray halfway through. Stunning.
FAMOUS GROUSE Perth wine merchant William Gloag started blending whiskies in the 1860s, to warm the cockles of the huntin’, shootin’, fishin’ set. In 1896 his nephew, Matthew, created The Famous Grouse. It remained a little-known classic until the 1970s, but since then has become Scotland’s favourite dram, number two in the UK, and is spreading its wings into export.
TASTING NOTES
The Famous Grouse
A fat, juicy, succulent nose with a bint of menthol, lavender and a drift of smoke. Lovely weight on the palate, which is sweet, lightly spiced and tinged with peat.
The Food In Trend
Fire was discovered.
This discovery enabled him to the means of preparing food for eating. We call it cooking. Man used stones, used wood, used stove and now, he captivates the appetite of anyone-anywhere. Food now is not only considered as a basic need but also a means of business, profit, expression, culture, and catharsis.
As an element of business and profit, restaurants and eateries have been the form of livelihood for many. As an expression, cooking food is a way of experimenting with what you know and what you want to know more. It is also a good skill if mastered. As culture, menus tell the country’s name. As a catharsis, you can just eat a lot on a depressed day.
Food comes in many trends in all parts of the globe. There are really these popular trends common for the white, brown and black.
We call the tenth food trend as convenient or ready-meals. They are becoming so popular these days. They come in handy packaging and may be chilled or ready-to-eat food products. Americans and Southeast Asians are among who take out these pouches for most number of times a week.
The next one is something one cannot munch but drink. These days, healthy juice drinks, energy drinks and so forth are hitting the customers’ fridge. They come in really cool containers commonly tin cans.
Low-fat and Non-fat food are now in. People now are more conscious and particular about their health. Their body figure is also a big factor. These days, people are now more conscious about their health and wellness so they prefer healthy drinks.
The seventh spot is taken by the healthy low-carbohydrates snack. Between meals, people commonly eat something like junk food. As mentioned, people now try to consider healthful factors for their very selves. A pack of a multi-grain snack and the like are one of the trends and they are liked by people of all ages.
Cheese, condiments and ethnic food flavors like that of exotic fruit takes the 6th spot. On the other hand, farm products like meat, milk and others are always in trend no matter what the season is, it holds the 5th place for food trends.
Meeting friends while pouring a bottle of liquor is a usual sight. As social creatures, we need to meet people. Social drinking bonds people to deeper acceptance of each other. The fourth in trend is the liquor and other beverages. Wines are good for the health that makes it as one of the most wanted. Liquor and its other forms are the third one…
Drive-through in every fast food restaurant. It is more convenient and hassle- free for people especially those who are on the go. Today’s fast way of life really finds this form as in trend. It is the second most popular food trend these present times.
Instant-prepared food is on the top rank. This type includes food which is easy to prepare and are still not so lacking the “full” factor. All over the globe, this is the number one food in trend.
Like fashion styles, food trends also vary and if one is in trend, it does not mean that it is the well-balanced diet our body needs.
Dominic Milner is a well known cyber chef with over ten years experience in the catering industry. Learn how to cook today with his top collection of online free recipes! Whether you want to cook up a meal for the family or bake with the kids he has the recipes for you.
The production of Scotch whisky takes a considerable amount of time. It is a tedious process that can last for years. However, when it is done correctly, the product is one that is worth the wait.
Barley is immersed in deep tanks of water for approximately three days. As the moisture increases it commences the germination process. After the germination process, the barley is then moved to the malting segment of the distillery where it will be placed into drums also known as the malting floor.
The intention of the germination process is to convert the starch in the grains into fermentable sugars. This will feed the yeast in the fermentation phase. Rotating the barley frequently ensures the temperature will remain consistent. Wooden shovels known as sheils are used to turn the grains on a traditional malting floor. The grains will die if the temperature reaches above 22 degrees, and will halt the entire process as the starch will not be converted to sugar.
The grain is then kilned to stop the continuation of sugar consumption because the kiln will absorb any moisture. In general, a traditional kiln is a building standing two stories tall with the top perforated to allow all heat to escape. The ground floor contains peat bricks that are heated. During this process the grain is dried and absorbs that peat’s smell. The pagoda style roof on a distillery is the most distinct characteristic. The malt must not be heated above 70 degrees or it will certainly be damaged and unusable.
Today, most of the distilleries buy all their malt from a centralized malting company. However, there remain a select few that continue to be traditional and do it all themselves.
The grain is milled into grist and mixed with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to rid the tubs of sediment. The byproduct of this mashing is known as wort. The wort must be cooled before mixing with yeast in what is called a wash back. This large container is never filled completely as the wort froths a lot due to carbon dioxide. By the time two or three days have passed, all the yeast is killed by the alcohol. The final product of this cycle is called wash. It contains five to eight percent alcohol.
The stills in which the wash is placed are made of copper and are regulated to a particular shape that allows for proper distillation to occur. The still method is usually completed twice, but some companies do it three times or more.
After the entire method is complete the brew is then placed in casks made usually of oak, for a minimum period of eight to twelve years.
How to pick a Scotch whiskey by reading the label; learn more about making and serving cocktails in this free instructional video. Expert: Patrick McMenamin Bio: The Caledonia Bar & Restaurant operates as a restaurant and bar in the city center of Budapest and combines a distinctive Scottish influence with local Hungarian traditions. Filmmaker: Paul Volniansky
Glengoyne Distillery – 200 year old single malt whisky
Glengoyne Distillery is renowned as the most attractive distillery in Scotland. Located in close proximity to Loch Lomond and the Trossachs, this beautiful distillery lies on the picturesque A81 and is a mere 15 miles north of Glasgow.
Glengoyne Distillery is well known for manufacturing an exceptional single malt scotch whisky for a period of more than 200 years. The name of the distillery has derived from Glen Guin or in other words Glen of the Wild Geese. Occupying a peaceful location, the distillery lies close to a small beautiful river that flows to Loch Lomond.
This unique and fascinating Scotch whisky manufacturing base is set amidst a wooded valley towards the southern Highlands of Scotland. The buildings that house the distillery are exceptionally smart with whitewashed walls. It is similarised to a white Jewel set beneath the beautiful Campsie Hills by the entrance to the Highlands.
This world famous distillery offers its visitors various types of factory tours that suit any type of budget. For instance, the Glengoyne Tour welcomes the visitor with a shot of the 10 year old Highland Single Malt Whisky. This informative and exciting guided tour also includes a brief video presentation and ends at the Slainte Mhath Shop.
The Wee Tasting Tour includes the Glengoyne Tour along with the chance to taste the 17 year old award winning Glengoyne Highland Single Malt Whisky. One of the most amazing tours at the Glengoyne Distillery is the Tasting Tour that starts off with a welcome dram of the 10 year and 12 year old Highland Single Malt Whisky. It also features an informative yet brief video presentation and an interesting guided tour around the distillery.
Other exciting tours include Cask Tasting Tour, Master Blender Session where visitors will get the chance to churn out their very own blended whisky. All this and more can be enjoyed and experienced at the world renowned Glengoyne Distillery. Visitors can easily plan their stay at a nearby Glasgow Hotel such as Millennium Hotel Glasgow and further explore this fascinating world class whiskey manufacturing base.
Pushpitha Wijesinghe is an experienced independent freelance writer. He specializes in providing a wide variety of content and articles related to the travel hospitality industry.
Malt Whisky is made from a type of malted grain and it comes to the market as Single malt whisky or double malt whiskey which is also called vatted malt. These single malt whiskies are the best since it uses a single type of malt as it sounds. Double malts are not as expensive as single malt whisky, but they use multiple malts and produce a blend.
The ingredients used to make malt whisky are water, barley and yeast. The production starts by mixing the barley with water and it is kept for some time to allow germination. The enzymes which are released in the malting process assist in breaking down the starch in the grain and result in converting them to sugars. Once the germination is complete the malted barley is dried. Famous distilleries such as Balvenie, Glenfiddich, Bowmore, Springbank and Highland Park have their specialised malting but produce only a small quantity.
Next, the malted grain is carefully examined for any stones or other elements before they are milled. The malt goes through the milling machine and leaves the powdered grain at the bottom of the milling machine. This powdered dust which is called the grist is then mixed with hot water. The grist gets mixed with water for about 6 hours, until it produces a thick porridge. The moisture, the heating and the movement then extract the sugars or maltose from the grist which is now called wort. Next yeast is added to the wort in a large container or a vessel which is made out of stainless steel. These large vessels usually contain thousands of litres. When yeast is mixed it feeds on the maltose and transforms it to crude alcohol.
The crude alcohol which contains a very low strength of alcohol next goes through boiling. The vapour is collected in a container which is submerged in cool water so that it gets back to its liquid form. This liquid gets distilled about twice or three times which finally contains 60 to 70% of alcohol. This new spirit is then stored in oak casks until it gets matured. The longer it is kept, the more flavour from the wooden cask it contains. For best results the newly malted whiskey is kept for a minimum of three to four years. Finally the malted barley produced at a single distillery is named as single malt whiskey while others will be called vatted malt, pure malt, double malt or blended malt.
Malt whisky should be stored in a cool place, away from direct sunlight or heat in order to avoid evaporation. It is advised that the corked bottles should be stored upright to avoid contact between the cork and the spirit, since the taste of the alcohol can be ruined by mixing with the cork.
Each malt whisky is different in its taste from the other and today there is a wide selection of malts in the market. Some people are obsessed with collecting whiskies such as Highland malt whiskey which range from more fragrant malts such as Glenmorangie to Talisker or Lagavulin. Although malt whiskey comes with a price today people are willing to spend more money for a good malt whiskey.
Liz Carter submitted the useful information on Malt Whisky. Whisky lovers can get more details on Malt Whisky here.
Teams from Glenmorangie and The Scotch Malt Whisky Society run as “The Malt Whisky Chasers” in the Hairy Haggis Relay in the Edinburgh Marathon 2009. Video Rating: 5 / 5
Scotch whisky is the whisky made in Scotland. The drink, which is termed, as whisky in Britain is known as Scotch in the United States. Scotch whisky is divided into four distinct categories: single malt, blended malt, vatted malt and single grain. A Single Malt Scotch Whisky is the product of one specific distillery and has not been blended with whisky from any other distilleries. Pure Malt is the name used for single malt whiskies. Pure Malt whiskeys do not contain any grain whisky unlike that in blended whisky .The Speyside region of northeast Scotland has the greatest concentration of malt whisky distilleries. Highland, Lowland and Islay are the other main malt whisky producing zones. Each of these regions has its own distinctive style of malt whisky and it is never possible for two malts to be identical. It is quite possible to distinguish from the taste, the origin of a particular whisky.
It is be noted that there can not be any “right” or “wrong” way to drink Scotch whisky – it is simply the question of personal taste. People who prefer to drink Scotch whisky neat say that they do not want to spoil the taste of the drink, by adding water. Some people of course have a different opinion. They think that by adding a dash of water, the distinctive flavor and aroma of a whisky gets enhanced. But it is always advisable to add pure spring water while drinking whisky, because tap water may contain chlorine.
Some people prefer adding ice to the whisky, to get the zing, but it should be noted that ice might ruin the fine taste and aroma of the drink and so should never be contemplated when conducting a “whisky nosing and tasting.” Same can be said about carbonated water. It is never an ideal accompaniment for whisky. The addition of mixers such as ginger ale, soda or a coke, ruin the original taste of pure whisky.
Whisky Circle was created by a small group of whisky afficinados. It started out as a ‘club’ where lovers of single malts got together and made small talk over a malt. For more further information please visit www.whiskycircle.com.
Learn everything there is to know about Scotch whisky with LX.com’s George Oliphant at the Brandy Library in New York City.
Which is the correct spelling whiskey (plural whiskeys) or whisky (plural whiskies) and what is the origin of the word(s). History tells us that the word whiskey – with the ‘e’ – was derived from the Irish Gaelic. The Irish Gaelic word “uisce beatha” was a translation from the Latin words “aqua vitae” meaning “Water of Life”. Subsequently the ‘e’ was dropped from almost everywhere in the world where the ‘water of life’ was distilled. In the late 1800’s the Irish and the Americans chose to include the ‘e’ again to differentiate themselves from the products from Scotland. Today Scotland, Wales, Japan and Canada maintain the use of the word Whisky. Finally – Scotch is generally used to mean a whisky from Scotland and the Scots would say there is no other correct use of the word Scotch.
The whisky ‘map’ divides Scotland into a number of regions where the general characteristics of each of the distilled whiskies is similar. Fine Scotch whiskies are distilled in each of these regions:- · Highland · Speyside · Islay · Campbeltown · Lowland Some of these areas have now been divided into sub categories or regions due to the size of the areas.
In very general terms the areas to the west of Scotland have more areas of peat and as such many of the whiskies distilled in the areas have the ‘taste of peat’. This particularly true of Islay (a region in itself) where in excess of 20% of the island is peat. The greater Speyside, in the North East of Scotland, houses more than half of all the distilleries in Scotland and two of the most famous and well know single malt whiskies are from Speyside distilleries – they are Glenfiddich and Glenlivet.
Whisky is created by distilling a ‘mash’ based on either grain or malt (malted barley). Hence we have the single malt – being for many people the true ’water of life’ and the regarded as the superior whisky. Grain (malted and un-malted barley along with other grains) based whiskies can be blended in such a way to generate further distinctive brands. However, “Blend” may occasionally have a different interpretation. A mixture of malts (with no grain) from different distilleries (usually called a vatted malt) can be referred to as a “Blended Malt”, and mixtures of grain whiskies with no malts will sometimes called a “Blended Grain”.
For a whisky to be called a whisky it must have been as a minimum matured in oak casks for at least 3 years and one day. Although the casks should be oak the history of the casks can be varied. I understand that American Whiskeys are stored in ‘new’ oak casks – hence there is an obvious market for re-cycled casks. Other casks may have originated or been used for the storage of Sherry in Spain. Hence the history of the cask will be a defining part of the whisky’s characteristic. Another feature of Scotch whiskies is that they are almost always distilled twice (some three times). For any whisky to be called ‘Scotch’ it must conform to these criteria – and – perhaps more obviously – be distilled in Scotland.
By all means take the time to understand the history and how our fine Scotch whiskies originate but above all take the time to find your favourite tipple.
Fine Scotch Whiskies have been sought after and enjoyed for many years – take your opportunity to find out more about the “Water of Life” whether it be a fine single malt or a carefully created blend.
I am not pretending to be an authority with 40 years knowledge of the whisky business but I do remember in my younger days enjoying from time to time a malt whisky. I also new by choice I’d ask for a malt, though never quite sure why.
I’ll try and provide a simplistic view of what and why a malt whisky is a fine whisky and with Scotland having in the order of 140 distilleries producing one or more whiskies then I must confess I tend to think of a malt as fine Scotch whisky.
Generally speaking people mean a single malt whisky when they refer to a malt whisky and this is because the malt whiskies are distilled in distilleries which usually only produce one whisky. It is possible to have more than one brand of whisky from a distillery and this can be attributable to a number of factors. For example a distillery may have a single malt whisky which is a mere 10 years old and then another brand name which is matured for a full 20 years. Similarly the unique flavour of a fine whisky is as much about how the whisky is matured and stored and specifically the history of the casks that are used. The Benriach distillery, for example, produces several brands and they are a mix of age and the casks that have been used. Benriach specifically refer to whisky being matured in originally American oak casks and then finished either in casks having been used for storing sherry, port or dark rum. In all these cases the actual distillation process may have been the same but how the fine whisky is stored and for how long are the key factors to the product which is eventually consumed and enjoyed.
The ingredients of a fine malt whisky.
Almost all malt whiskies and made by malting barley gain (though rye grain can be used). The barley, yeast and water are the only ingredients used in the production of single malt whisky.
In the first instance the barley used is malted, which means, it is soaked in water for a few days. This malting or soaking process is the start of the germination process which leads to the natural starch being converted to a fermentable sugar. This process is then stopped and the malted barley is dried. Eventually the dried and germinated malted barley can now be ground or milled to produce something which the industry calls a grist. From here the grist is combined with hot water to remove the sugary liquid which is called a wort. This wort will now have the yeast added. This where the first alcohol is produced and anyone familiar with brewing beer will recognise this process as both are very similar until this stage.
The next stage is where beer making (brewing) and whisky making (distilling) differ because the wort liquid is then distilled which means it is heated to boiling point such that the alcohol boils away but is captured on the cooler condensing surfaces and the alcohol is collected. This distillation initial process produces a relatively low alcohol strength liquid so the process is repeated (and sometimes a third time) until such time as a liquid is produced which is typically two thirds alcohol by volume.
These are the initial processes of making a scotch single malt whisky. Note it is not a scotch whisky for another year or two yet!
Fine Scotch Whisky or from the original translations the “Water of Life” has been enjoyed and consumed by millions over many years.
