Professional Documents
Culture Documents
INTRODUCTION
Whisky (or whiskey) (from Irish "uisce beatha", "water of life") is an
alcoholic beverage distilled from grain, often including malt, which has then
been aged in wooden barrels.
The spelling whisky (plural whiskies) is generally used for those distilled in
Scotland, Canada, and Japan, while whiskey (with an e; plural whiskeys) is
used for the spirits distilled in Ireland and the United States; however, there
are exceptions. Kentucky, for example, usually spells its product "whisky".
A mnemonic used to remember which spelling is used is that "Ireland" and
"United States" have at least one "e" in their names, while "Scotland,"
"Canada" and "Japan" do not.
International law reserves the term "Scotch whisky" to those whiskies
produced in Scotland; whiskies produced in other countries in the Scotch
style must use another name. Similar conventions exist for "Irish whiskey,"
"Canadian whisky," and "Bourbon Whiskey." In North America, the
abbreviated term "Scotch" is usually used for "Scotch Whisky." In England,
Scotland, and Wales, the term "Whisky" almost always refers to "Scotch
Whisky", and the term "Scotch" is used by itself.
The Welsh version is wysgi. The name is derived from Gaelic uisge beatha
(water of life). (Other countries also have their own "water of life": also the
Scandinavian Akvavit, whose name derives from the Latin aqua vitae, or the
Italian Grappa)
Irish whiskey is typically distilled three times from a mash of several grains.
Scotch whisky is typically distilled twice, either from barley malt alone (see
single malt whisky), or from barley malts and other grain malts which are
then mixed together. Kentucky whisky, called Bourbon, is normally only
distilled once, as are most other American and Canadian whiskeys.
Malt whisky consists of whisky made from 100 percent malted barley; malt
whisky from one distillery is called single malt to distinguish it from
blended varieties. The grains used to make whisky include barley in Ireland,
Scotland, Canada, and the United States, rye in Canada and the United
States, and corn in the United States. Pure pot still whiskey is made in
Ireland from a combination of malted and unmalted barley. Various types of
straight whiskey, such as Rye whiskey, Tennessee whiskey, and Bourbon
whiskey which are produced in the U.S. are aged in charred, oak barrels.
Blended whisky is made from a combination of any of the above whiskies
with the similar grain whisky or neutral grain spirits, which are much less
expensive to produce than the other types of whisky. Blends will almost
always identify the type of base whisky used, ie. blended Scotch, blended
Canadian, or blended Bourbon. Light whiskey is a style of American
whiskey made up almost entirely of neutral grain spirits, with small amounts
(typically less than 5 - 10 percent total volume) of straight whiskey and
sherry added for flavor and coloring.
At one time much of the whiskey produced in the U.S. was "Bottled-inBond" according to the dictates of an 1898 Act of Congress; this practice has
been largely discontinued, because one of the requirements of the Act was
that such whiskey be produced at 100 U.S. alcoholic proof (50% alcohol by
volume). Whiskey this potent is currently rare in the U.S., partially because
of changing public tastes but also because an alcoholic content so high is
illegal in many countries, limiting the export market for it.
CHAPTER TWO
ORIGIN
The origins
Are the origins of whisky Scottish or Irish ? Naturally, opinions about this
question are drastically opposed depending on the native country of the
person to whom you ask.
Nevertheless, it seems that more and more people tend to agree on the
hypothesis of an Irish origin. It would be no one else than Saint-Patrick
himself, the patron of the Irish, who would have introduced the still in his
country at Vth AC, holding it himself indirectly from the Arabian. Irish
monks would have then spread from Vth before J.C. the art of distillation at
the same time as Christian civilization, in their own country to start with,
then in Scotland.
In any case, what one knows for sure is that the art of distillation is very old
and dates back too much more ancient time than the first origins of whisky.
The Egyptians are known to have practised the distillation of perfumes 3000
years before J.C. As a matter of fact, the word alcohol is directly derived
from the Arabic al-koh'l, koh'l being a dark powder from pulverized
antimony and used as an eye make up.
Uisge Beatha
In 1494 is to be found the first official and indisputable reference concerning
distillation of whisky in a document from the Scottish Exchequer Rolls
mentioning "Eight bolls of malt to Friar John Cor wherewith to make
aquavitae".
In Ireland as well as in Scotland, distillation of Uisge Beatha will from now
on develop steadily but not without events, governing instances waiting little
time until they would start to regulate and tax its production. In 1644
distillation had developed to such a stage in Scotland that, following a poor
harvest, a fear of a shortage of cereals appeared. This situation inspired to
the king of England, Charles Ist, the idea of a fiscal tax on water of life. This
idea was immediately taken over by the Scottish Parliament who will decide
to restrict the right of distillation to upper and noble classes and will put in
effect the first taxation measures.
These will mark the first step of a long saga which will see illicit distillers
and governments representatives confront each other. This epic, rich of
anecdotes in which comical and tragic are often mingled, will know its
apogee during the course of XVIIIth.
CHAPTER THREE
HISTORY
HISTORY OF SCOTCH WHISKY
The Gaelic "usquebaugh", meaning "Water of Life", phonetically
Became "usky" and then "whisky" in English. However it is known, Scotch
Whisky, Scotch or Whisky (as opposed to whiskey), it has captivated a
global market.
Scotland has internationally protected the term "Scotch". For a whisky to be
labelled Scotch it has to be produced in Scotland. If it is to be called Scotch,
it cannot be produced in England, Wales, Ireland, America or anywhere else.
Excellent whiskies are made by similar methods in other countries, notably
Japan, but they cannot be called Scotches. They are most often referred to as
"whiskey". While they might be splendid whiskies, they do not captivate the
tastes of Scotland.
"The best Scotch whiskies taste of the mountain heather, the peat, the
seaweed. They taste of Scotland, more obviously than even Cognac tastes of
its region or the best Tequila of its mountain soil"
"Eight bolls of malt to Friar John Cor wherewith to make aqua vitae"
The entry above appeared in the Exchequer Rolls as long ago as 1494 and
appears to be the earliest documented record of distilling in Scotland. This
was sufficient to produce almost 1500 bottles, and it becomes clear that
distilling was already a well-established practice.
Legend would have it that St Patrick introduced distilling to Ireland in the
fifth century AD and that the secrets traveled with the Dalriadic Scots when
The distilling process was originally applied to perfume, then to wine, and
finally adapted to fermented mashes of cereals in countries where grapes
were not plentiful. The spirit was universally termed aqua vitae ('water of
life') and was commonly made in monasteries, and chiefly used for
medicinal purposes, being prescribed for the preservation of health, the
prolongation of life, and for the relief of colic, palsy and even smallpox.
There were monastic distilleries in Ireland in the late-12th century.
Scotland's great Renaissance king, James IV (1488-1513) was fond of
'ardent spirits'. When the king visited Dundee in 1506, the treasury accounts
record a payment to the local barber for a supply of aqua vitae for the king's
pleasure. The reference to the barber is not surprising. In 1505, the Guild of
Surgeon Barbers in Edinburgh was granted a monopoly over the
manufacture of aqua vitae - a fact that reflects the spirits perceived
medicinal properties as well as the medicinal talents of the barbers.
The primitive equipment used at the time and the lack of scientific expertise
meant that the spirit produced in those days was probably potent, and
occasionally even harmful. During the course of the 15th century, along with
better still design, the dissolution of the monasteries contributed to an
improvement in the quality of the spirits produced. Many of the monks,
driven from their sanctuaries, had no choice but to put their distilling skills
to use. The knowledge of distilling then quickly spread to others.
The increasing popularity eventually attracted the attention of the Scottish
parliament, which introduced the first taxes on malt and the end product in
the latter part of the 17th century. Ever increasing rates of taxation were
applied following The Act of Union with England in 1707, when England set
out to tame the rebellious clans of Scotland. The distillers were driven
underground.
A long and often bloody battle arose between the excisemen, or gaugers, as
they were known, and the illicit distillers, for whom the excise laws were
alien in both their language and their inhibiting intent. Smuggling became
standard practice for some 150 years and there was no moral stigma attached
to it. Ministers of the Kirk made storage space available under the pulpit,
and the illicit spirit was, on occasion, transported by coffin - any effective
means was used to escape the watchful eyes of the Excise men.
Clandestine stills were cleverly organised and hidden in nooks and crannies
of the heather-clad hills, and smugglers organised signaling systems from
one hilltop to another whenever excise officers were seen to arrive in the
vicinity. By the 1820s, despite the fact that as many as 14,000 illicit stills
were being confiscated every year, more than half the whisky consumed in
Scotland was being swallowed painlessly and with pleasure, without
contributing a penny in duty.
This flouting of the law eventually prompted the Duke of Gordon, on whose
extensive acres some of the finest illicit whisky in Scotland was being
produced, to propose in the House of Lords that the Government should
make it profitable to produce whisky legally.
In 1823 the Excise Act was passed, which sanctioned the distilling of whisky
in return for a license fee of 10, and a set payment per gallon of proof
spirit. Smuggling died out almost completely over the next ten years and, in
fact, a great many of the present day distilleries stand on sites used by
smugglers of old.
The Excise Act laid the foundations for the Scotch Whisky industry, as we
know it today. However, two further developments put Scotch Whisky on
firmly on the world map.
Until now, we have been talking about what we now know as Malt Whisky.
But, in 1831 Aeneas Coffey invented the Coffey or Patent Still, which
enabled a continuous process of distillation to take place. This led to the
production of Grain Whisky, a different, less intense spirit than the Malt
Whisky produced in the distinctive copper pot stills. The lighter flavored
Grain Whisky, when blended with the more fiery malts, extended the appeal
of Scotch Whisky to a considerably wider market.
The second major helping hand came unwittingly from France. By the
1880s, the phylloxera beetle had devastated the vineyards of France, and
within a few years, wine and brandy had virtually disappeared from cellars
everywhere. The Scots were quick to take advantage of the calamity, and by
the time the French industry recovered, Scotch Whisky had replaced brandy
as the preferred spirit of choice.
Since then Scotch Whisky, in particular blended whisky, has gone from
strength to strength. It has survived USA prohibition, wars and revolutions,
economic depressions and recessions, to maintain its position today as the
premier international spirit of choice, extending its reach to more than 200
countries throughout the world
Event
1494
1505
1577
1590
1608
1627
1644
1675
1688
1689
1751
1757
1775
1779
1784
1786
1794
1795
1798
1810
1816
1817
1823
Licensing of Distilleries
1824
1825
1826
1830
1837
1839
1844
1851
1789
1882
1886
1892
1894
1896
1897
1898
1909
1913
1936
1941
1949
1959
1966
1990
1994
CHAPTER FOUR
MANUFACTURING OF WHISKY
THE MAKING OF WHISKY
Barley, water, yeast and fire !
The making of whisky can be done in different manners, depending in
particular to the geographical origin of production. The main differences are
related to the raw material, which is always a cereal, and on the type of
distillation which may be either "batch" distillation in a pot still, or
continuous distillation in column stills.
To produce a Malt Whisky, you need barley, water, yeast, heat and (much !)
time.
This process can be broken down in Six main steps :
1 - Malting
2 - Milling
3 - Mashing
4 - Fermentation
5 - Distillation
6 - Ageing
Many factors have an influence on the quality and character of whisky :
characteristics of malt (Origin of barley, malting process), quality of water,
type of yeast, shape of stills, conducting of distillation, origin and quality of
casks used for ageing, ambient air being "breathed" during many long years
by the spirit through the cask's wood. each of theses elements play a role,
and if combination of these parameters can vary to infinite, very few are
these which allow for a good whisky.
If you ask to a Scottish distiller which, in his opinion, are the most important
factors, chances are that he will reply that the key elements are the quality of
his water and the shape of his stills. This is effectively true, even if in reality
things are much more complex than that. Beyond the experience
painstakingly accumulated by generations of distillers and the resulting
mastery, the making of whisky still depends to a certain extent of a
mysterious alchemy which escapes any analyse or reasoning.
Even if today's distillers benefit from analysing tools which enable them a
better understanding and an improved control of the process, achieving the
"marvellous" balance in the combination of all the factors being involved
remains a particularly delicate art in which Scotsmen and Irishmen are the
undisputed masters.
One of the consequences of the complexity of this art is that the variety of
characters to be found among whiskies is definitely comparable to the one
that can be observed among wines.
This is precisely this richness which makes this spirit so unique and so
fascinating !
Malting
After it has been harvested, barley contains starch which is a non
fermentiscible sugar. The process of malting is aimed at transforming this
starch in a fermentiscible sugar which itself will be able to be transformed
into alcohol.
To start with, barley is soaked in water for two or three days before being
spread as a layer approximately twenty to thirty cm thick on the malting area
made as a wide flat concrete surface. This is where its germination will start,
lasting for about eight days.
Barley
will have
to be
turned
over
several
times a
day with
wooden
shovels so as to allow steady and uniform germination, and its temperature
will be controlled permanently. Once the starch has been transformed into
sugar, germination will be stopped through the heating of the barley in a kiln
during 20 to 48 hours.
by the burning of
degree by the burning
the latest will impart
character and aromas
which will be found
product, the peatiest
from the island of
Milling
The malt is then ground in a mill containing two or three pairs of steel
rollers and transformed into grist. The latest must consist of about 10% flour,
20% husks and 70% "middles" or actual grist to allow for a satisfying
mashing.
MASHING
Grist is then mixed with hot water in the mashing machine which pours it
into the mashtun, which capacity can be in excess of 25.000 litres. Three
successive waters, with temperatures varying from 63 to 95C, are used to
produced a sugary liquid known as wort.
The mashtun possesses a double bottom finely perforated which will allow
the wort to be drawn off through the underback at the same time as it will
retain the solid particles known as draff. Those will be taken away at the end
of the process and are excellent food for cattle.
The last water used for mashing will be directed to a tank and used as the
third water of the next mashing. Wort will then travel through a heat
exchanger to be cooled to about 20C, to prevent yeast cells which will
ferment it from being killed.
Fermentation
Wort is the pumped into the washbacks which are large and open
fermentation vessels, which can hold up to 70.000 litres and be as high as 5
or 6 m. They may be covered by detachable panels and are usually made of
Oregon pine.
Some distilleries use fully closed vessels made of steel which are easier to
clean.Yeast is added, being either distillers yeast or a mixture of the latest
with brewer yeast, and will start fermentation. The action of yeast on wort's
sugar will produce alcohol and carbon dioxide. Wort will bubble, and may
even in some occasions generate strong vibrations of the washback itself in
spite of its impressive size.
After about 48 hours, bubbling and fermentation are over and the wort has
been transformed into wash, an alcoholic liquid of 7 to 8% vol. and not
unlike a sort of crude beer, which is pumped into the wash charger.
Distillation
This is the process which is at the heart of whisky making. It consists
essentially in separating the alcohol contained in the wash from the water,
taking advantage of the fact that alcohol boils at a lower temperature than
water, at about 80C. Distillation comprises two stages accomplished in two
stills varying by their capacity and by their shape.
First distillation is done in the wash still which capacity maybe reach 25 to
30.000 litres and will transform the wash into low wines at about 21% vol.
Originally heated by a naked flame, usually from the burning of coal or gas,
the majority of stills are nowadays heated by coils placed inside them and
through which steam circulates. Evaporated alcohol rises up to the upper
part of the still, the swan neck, and then through the lyne arm after which it
enters the condenser in which alcoholic vapours will transformed into liquid.
Traditional condensers were made as coils immersed in large open wooden
vessels and cooled by water flowing through them.
Nowadays the vast majority of distilleries are equipped with tubular vertical
condensers offering improved calorific efficiency.
The low wines are kept in the spirit charger, wastes of the first distillation
known as pot ale being conveyed to a dark grain plant to be transformed into
cattle food.
The second distillation takes place in the spirit still which usually has a
capacity equal to about two third of the wash still's. This is where the
stillman's art expresses at its best, when he must retain only the middle cut,
eliminating the heads which contain too much high volatility alcohols
running at about 80% vol., and the tails comprising the heavy components.
As the distillation progresses the alcoholic strength of the flowing distillate
diminishes regularly : the moment when the stillman stops collecting the
middle cut or heart of run is called the cut, and will usually happen when the
hydrometer will read about 62/65% vol. If the cut is made too late, too high
a proportion of the tails will result in an unbalanced whisky with unpleasant
aromas. To the contrary, if the cut is made too early, the spirit will be
deprived from some of its components indispensable to achieve a whisky
with satisfying character. One will then obtain a product without major
default, but without real interest and personality either.
Speed of distillation also has a direct influence on the quality of the
collected spirit.
The latest which is perfectly colourless is at about 70% vol. and is pumped
into the spirit receiver. The stillman has to do all his operations by
intervening on the spirit safe, built with a copper frame holding plate glasses
and into which lead all pipes linking the stills to the various holding tanks. It
is usually a beautiful object duly padlocked under the control of Custom and
Excise, the stillman not being allowed to have any direct contact with the
product flowing from the stills.
For controlling the process, the stillman uses hydrometers and can check the
purity of the spirit in verifying if it does not get cloudy when mixed with
water.
Heads and tails will be pumped and kept in the low wine charger to be
redistilled in the spirit still at the same time as the low wine intended for the
next distillation. Waste of distillation known as spent lees will be thrown
away or treated.
Some whiskies, notably in Ireland and in the Scottish Lowlands, are subject
to a triple distillation process, which delivers a spirit of a higher alcoholic
strength at about 85% vol.
Ageing
Before being transferred into casks, the newly made spirit will have its
strength reduced to 63,5% vol. with demineralised water. The cask being
used are usually casks having been previously contained Bourbon, and are
used either as they come or after being rebuilt as hogsheads in Scottish
cooperage.
They will usually be kept on site for ageing or in a centralized warehouses
together with other spirits from a same company or group.
Last stage of the process of whisky making, ageing is at the same time the
longest one and one of the most important. The origin and the quality of
casks have a determining role in the end result, as well as, even if to a lesser
extent, the location of the warehouse. The quality of he air, its temperature,
its humidity, its coastal character or not, have an influence on the ageing
process.
It is only after three years of ageing in cask that spirit is entitled to be called
whisky, but one usually considers that it is only after 8 years that a malt
whisky reaches real maturity. Some can reach their optimum at the age of 10
or 12 years, many are those which will take advantage of further maturation
up to 15 years or possibly beyond. If some of them may become exceptional
at the age of 20 or 25 years, others might suffer of staying too long in a cask,
their character ending up in fading away and aromas directly imparted by the
cask becoming too preponderant.
Last of all, one should not forget the ultimate stage in the long process of
whisky making which is bottling. The reduction, which is the operation by
which the alcoholic strength, initially at around 60% vol, is brought down to
drinking strength - in most cases 40 or 43% vol - is much more delicate than
MANUFACTURING OF WHISKEY
Ingredients
The basic ingredients required to make Irish whiskey are pure clear water, of
which there is no shortage of in Ireland quality barley, and time (Lots of It)
and experience.
Basically to distil whiskey the distiller requires starch in sufficient quantity
to make spirit. The starch is provided by barley and it is from this starch that
sugars are released during the fermentation process
Malting
The first step in the process is known as Malting, this will release the starch
in the barleycorn by controlled germination. Traditionally the barley is
steeped in water for up to 2 days the water being changed several times
during this period, the water used in the last steeping is heated to help start
Mashing
The malted barley is mixed with un-malted barley prior to being passed
through a mill to be roughly ground into grist The grist is then mixed with
water in a mash tun where it is slowly stirred. The addition of water allows
the natural sugars to dissolve in the water which is drained off this liquid is
called "wort"
Fermentation
The wort containing the dissolved sugars from the barleycorn is now
pumped into a set of vessels commonly known as "washbacks" into the wort
is added yeast. This causes the a reaction with the sugars to produce an
brown coloured liquid. When the fermentation process has run its course the
liquid ceases to foam and bubble at which point it is ready to be pumped to
the stills for distillation
Distillation
The distilling process is where the alcohol which has a lower boiling point
than water is separated from the fermented liquid or wash
from the washback. Traditionally Irish Pot still whiskey is
distilled three times in copper stills to ensure a smooth and
delicate spirit
Traditional Copper Pot Stills
1. The wash is heated in the first still (Wash still)
and condensed into low wines
2. This then goes to the second still (Low wines and
Feint still) where more impurities are removed and
feints are collected.
3. The feints then go to a third still (Spirit still)
where a further refining of the spirit takes place The
result is the production of a colourless spirit which has a high alcohol
content.
It is this third distillation that gives "Irish" its different taste which is purer
and lighter than Scotch Whisky which is distilled twice. At the Midleton
distillery in Co. Cork depending on the desired outcome the spirit may have
been distilled as many as 5 times. The distilled spirit at this stage still has a
long journey ahead of it before it can be truly called whiskey.
Maturation
Having been successfully distilled the required number of times the spirit is
filled into wood casks and left to mature for a legal minimum of three years,
however more often than not it is usually more with eight, ten, or more years
required for some of the top brands.
It is during this maturation process that the magic that is Irish Whiskey takes
place. The clear spirit over time takes on the character of the cask in which it
is stored. The casks may have been used previously to store sherry bourbon
or rum although new oak casks are also used. While maturing in sherry
casks the alcohol's extract the sherry residue that has soaked into the wood,
or whilst maturing in charred bourbon casks the spirit will extract some of
the chemicals in the wood of the cask.
It is all of these factors along with temperature humidity and general storage
conditions plus the length of time the whiskey is left to mature that
contribute to the final product.
Blending
Prior to bottling the matured whiskey is vatted or "married" as it is
sometimes referred to In this the final stage of the distilling process. The
purpose of vatting is to fuse together many casks of whiskey in order to
produce as consistent a quality and flavour as possible . This is the art of the
blender, however Irish Whiskey producers have a historical disdain for
blended whiskey and even today with a few exceptions the vatting process
for brands such as Power's or Paddy will take only two or three days.
CHAPTER FIVE
DIFFERENCE BETWEEN
IRISH AND SCOTCH WHISK(e)Y
1.
Manufacturing process
a) Malting
Irish Whiskey differs from Scotch in the malting stage. In the making of
Scotch whisky, malted barley is dried over peat fires. Thus allowing
smoke from the peat to penetrate the barley, This is what gives scotch
whiskies their distinctive smokey flavor. In the making of Irish Whiskey
malted barley is dried in closed ovens. The barley never comes in contact
with smoke, so the true malted barley flavor shines through with no
smokiness.
b) Mashing
The process of grinding the grain into grist and then mixing it with water
to produce wort are the same for Irish and Scotch Malt whiskeys
c) Fermentation
Once again the same basic process applies to both Irish and Scotch
Whiskeys. Yeast is added to convert the liquids' sugars into alcohol
c) Distillation
During this stage the alcohol with a lower boiling point than water is
steamed off. The shape of the still contributes to the final character of
the finished product and in Ireland the stills are generally larger than
Scottish ones. Generally, Scotch whiskies are distilled only twice. Irish
Whiskeys, however, are usually but not always triple distilled. Because
each stage of distillation increases the purity and smoothness of the
whiskey, This is what makes Irish Whiskey particularly pure and
smooth.
e) Maturation
Once again the process of making Irish or Scotch is similar in that during
the final stage of the process the whiskes is transfered intto casks to
mature for the required number of years, three is the legal minimum, but
some whiskeys are left for many years more.
2.
Spelling
CHAPTER SIX
PROOF
Alcoholic proof is a measure of how much ethanol is in an alcoholic
beverage, and is approximately twice the percentage of alcohol by volume
(ABV, the unit that is commonly used today).
This system dates to the 18th century, and perhaps earlier, when spirits were
graded with gunpowder: a solution of water and alcohol "proved" itself
when you could pour it on a pinch of gunpowder and still ignite the wet
powder. If it didn't ignite, the solution had too much water in it and the proof
was considered low. This process led to the nickname "firewater", coined by
Native Americans.
A "proven" solution was defined as 100 degrees proof (100). This has since
been found to occur at 57.15% ethanol. This is still used as the British
definition. A simpler ratio to remember is 7:4 - 70 proof is 40% alcohol by
volume.
Very few microorganisms can live in alcoholic solutions. The main three are
yeast, Brettanomyces, and Acetobacter. In what is essentially disinfection,
yeast keeps multiplying as long as there is sugar to "eat", gradually
increasing the alcoholic content of the solution and killing off all other
microorganisms, and eventually themselves. There are "fortified" wines with
a higher alcohol concentration than that because stronger alcohol has been
mixed with them.
Stronger liquors are distilled after fermentation is complete to separate the
alcoholic liquid from the remains of the grain, fruit, or whatever it was made
from. The idea of distillation is that when you heat a mixture of liquids, the
one with the lowest boiling point will evaporate (or "boil off") first, and then
the one with the next lowest boiling point, and so on. The catch is that water
and alcohol form a mixture (called an azeotrope) that has a lower boiling
point than either one of them, so what distills off first is that mixture that is
95% alcohol and 5% water. Thus a distilled liquor can't be stronger than
95% (190 proof); there are other techniques for separating liquids that can
produce 100% ethanol (or "absolute alcohol"), but they are used only for
scientific or industrial purposes. 100% ethanol doesn't stay 100% for very
long, because it is hygroscopicit absorbs water out of the atmosphere.
CHAPTER SEVEN
TYPES OF SCOTCH AND IRISH WHISK(e)Y
Introduction
While single cask malts are very exclusive their consistency cannot be
controlled by mixing the malts from different cask so dont always expect
them to taste the same as other whiskies from the same distillery. Some of
these single, single malts are also bottled at cask strength, with no water at
all being added. This means that they often have 50% alcohol content or
more, with some being as high as 60%. Most distillers would recommend
that whisky be consumed at approximately 28 to 30%, typically 3 parts
whisky to 2 parts water. This allows all of the flavours (some of which are
dissolved in the alcohol) to be fully appreciated.
Pure Malt
Pure malt whisky or vatted malt is a blend of malt whiskies from different
distilleries. The term Pure Malt was coined to suggest exclusivity but it
really just means that the bottle contains no grain whiskies. Clearly all
Scotch malt whiskies are by definition pure malts or 100% Scotch malts.
This is not to say that pure malts are inferior. Once again the master blender
can marry together a number of malts in various quantities to produce a
distinctive whisky with its own character and traits.
CHAPTER SEVEN
BRAND NAMES
SCOTCH
Glasgow is renowned for its history and the famous spirit of
Glasgow. A lowland single malt.
Ardbeg close to the ancient Kildalton Cross, the white-washed, wavewashed buildings of Ardbeg lie on the dramatic, rugged southerly shores of
Islay. Ardbeg is one of the most welcoming distilleries to visit.
As any whisky lover knows, the precious water of life needs time to mature
before its charms can be savoured.
alike.
The first official distillery on Jura was built in 1810 but there is
evidence that illicit distilling took place as far back as 1502. A
unique Single Malt which truly represents the island of Jura, its
land, water, climate and people.
The Balvenie Distillery lies at the very heart of Scotch whisky country in
Speyside, in the Scottish Highlands.
The exceptional quality of our single malt is due to the fact that The
Dalmore Distillery sits on the banks of the Cromarty Firth overlooking the
rich and fertile Black Isle, the "big meadowland", from which it takes its
name.
IRISH
Tullamore Dew
Tullamore no longer exists as a distillery however its name
lives on in this its most famous whiskey. It is now produced
for Tullamore Dew Co. By the Irish Distillers Group at the
Midleton Distillery Co. Cork.
Tullamore Due is probably the grainiest and least Irish of the
popular Irish Whiskeys, with its smooth sweet flavour it
makes a good aperitif.
Black Bush
Now Owns by the Pernod Ricard group and part of the Irish Distillers Group
Bushmills Distillery promotes itself as being the Oldest licensed Distillery in
the World, remembered by the year of 1608 being displayed on every bottle
produced.
Black Bush is a premier blended whiskey with a malty nose whose nutty
flavours are rounded off by a sherry sweet finish.
Green Spot
Distilled by John Jameson & Son for Mitchell & Son Green
Spot pot still has been produced since the turn of the 19th
century. It is currently the only brand produced and sold under name
specifically for an independent wine merchant in Ireland. The last from a
range of "Coloured Spot" whiskeys.
A hard to find whiskey, It is a rich and complex pot still whisky notable for
an abundance of pot still character
Bushmills Original
No one knows for certain just how old Bushmills "Original" or
"White Bush" as it is sometimes known, has been available.
The Old Bushmill Distillery lost most of its records during the
war when their offices were burned. It is the best known of the
Bushmills brands.
A blended light fresh bodied whiskey with a pleasant malty
sweet finish.
John Powers
John Powers and sons began production in 1791 in 1886
they were one of the first to start to bottle their whiskeys
until then almost all drinks were sold from the barrel.
Powers is probably the No1 Irish whiskey sold in Ireland.
Originally a pure pot still it is now produced at the Midleton
Distillery in Co. Cork as a blend of pot still and grain whiskeys
Power's is an Irish favourite with its fruity and spicy flavours giving way to
a long lingering finish.
Locke's Irish Whisky
Made by the Distillery at Kilbeggan. Although distilling
began in 1757 Locke's Irish Whiskey is named after the
19th century family who took over the running of the
Distillery in Kilbeggan in 1843. The Distillery finally
closed in the early 1950's an was literally turned into a
pigsty. Today it is managed by the Kilbeggan Development Association
Locke's is a smooth quality blended whiskey, its malty sweet taste being
complemented by dryer fresh notes.
CHAPTER EIGHT
WHISK(e)Y BASED COCKTAILS
Bitters
Shake with ice, strain, add ice.
Highland Fling
11/2oz Whisky, 3oz Milk, 1tsp Sugar
Shake with ice, strain, add ice, dust with nutmeg.
MacDonald
21/2oz Whisky, 1 Lemon, Ginger Ale
Pour in whisky, drop in spiral of lemon peel, add ice and ginger ale.
MacDonell
11/2oz Whisky, 2tbs Southern Comfort, 2 dashes Orange Bitters
Shake with ice, strain, add ice and a cherry.
Rob Roy
1oz Whisky, 1oz Sweet Vermonth, 1 dash Angostura Bitters
Mix in glass with ice, add cherry.
Flying Scot
2oz Whisky, 1oz Sweet Vermonth, tsp Honey, a few dashes of Angostura
Bitters
Shake with ice, strain
Het Pint
This drink was originally served on New Year's morning.
4 pints pale ale, 1 level tsp freshly grated nutmeg, sugar to taste, 3 medium
eggs, 1/2 pint whisky
Pour ale into large pan, add nutmeg and heat to just below boiling, stir in
sugar to taste, beat eggs in large bowl and stir in the hot ale slowly, stir in
whisky, pour liquid back into pan, stir, heat to just below boiling, then pour
back and forth from a height in warm tankards until drink froths and
becomes clear and sparking.
Christmas Cheer
A large bowl is needed and can be made several hours in advance, whisk
before serving.
6 eggs separated, 125g caster sugar, 600ml db cream, 350ml whisky, 200ml
light rum, 450ml ice-cold milk, finely grated rind 1 orange, 1 lemon and 1
lime, freshly grated nutmeg, little freshly groud cinnamon
Chill bowl for 1 hour, mix egg yolks and caster sugar in chilled bowl until
thick, whisk egg whites until forming soft peaks, whip in cream until
forming soft peaks, fold egg whites into egg yolks, then fold in cream, pour
egg and cream mixture into punch bowl, slowly whisk in whisky, rum and
milk, cover bowl and leave in fridge for 2 hours.
To serve-sprinkle top with grated orange, lemon and lime, freshly grated
nutmeg and cinnamon.
Christmas Toddy
Makes 8 glasses
Juice of 4 lemons, few lime or lemon slices, 90ml clear honey, 200ml
whisky, 1.1litres boiling water
In a large heatproof jug, place lemon juice, slices of lime or lemon, honey
and whisky, top with boiling water, stir well.
CHAPTER NINE
COOKING WITH WHISK(e)Y
SCOTCH
Atholl Brose Pudding
Serves 4
pint db cream, 3fl oz whisky, 3tbs runny heather honey, 2oz toasted
pinhead oatmeal.
Whip cream until holds shape, stir in oatmeal & honey. Chill and just before
serving, mix in whisky.
Cream butter and sugar until soft, add orange rind and spices.
Slowly beat in whisky and 1tsp lemon juice.
Spoon into small wide necked dishes.
Cover and store in fridge up to a week.
To freeze-use freezerproof pots, freeze upto 3 months, thaw at cool room
temperature.
Remove chops and cover, simmer sauce, add salt to taste, add 15 dried
cherries and reduce sauce by about 1/3rd.
Season barley, arrange on plates, arrange chops and figs on barley bed,
spoon sauce over, garnish with rosemary stalks.
IRISH
Chocolate Whiskey Balls
Ingredients
1 cup pecans
1 cup chocolate wafer cookie crumbs
1 cup confectioners sugar
1-1/2 tablespoons light corn syrup
1/4 cup whiskey
powdered sugar for rolling
Instructions
Grind the pecans and the chocolate wafers coarsely in a food processor and
empty into a large bowl. Mix in the sugar, corn syrup, and whisky very
thoroughly (I use my hands). Shape the mixture into balls the size of a
quarter and roll in powdered sugar. Keep in an airtight container in a cool
place, or freeze on a baking sheet until each is firm and store in tightly
sealed plastic bags.
Instructions
Preheat oven to 325 degrees F. Combine all ingredients except topping.
Spoon into a greased 1-quart casserole. Top with pecan halves or
marshmallows. Bake for 20 to 25 minutes until bubbly.
Whiskey Sauce
Ingredients
3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch
Instructions
Combine 2-3/4 cups of the cream with the bourbon and sugar in a mediumsize nonstick saucepan over medium heat. Stir to dissolve the sugar.
In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add
this to the cream-and-bourbon mixture and simmer stirring often, until the
mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm
with the fruitcake.
The sauce may be stored, after it has cooled, in an airtight container for 24
hours. When ready to serve, warm over low heat.
CHAPTER TEN
RESEARCH
QUESTIONNAIRE (Customers)
I-
II-
Why?
VII- Do you know that whiskies are of two types, if yes then
what are they and what the difference between them is.
Signature
QUESTIONNAIRE (Hoteliers and Restaurateurs)
I-
II-
VI- Spell?
VII- Do they take by brand or type?
VIII- Which is cheaper?
Signature
CHAPTER ELEVEN
GLOSSARY
A
Abv.
Age
Ageing
See maturation.
Angel Share
B
Barley
Barrel
Blend
Brewing
mashing.
Butt
Chill
filtration
Coffey still
Condenser
to liquid.
Congeners
Continuous
distillation
Cooler
Cut
D
Distillation
Double
maturation
Draff
E
Exciseman
Finishing
Foreshots
G
Grain whisky Whisky produced by a continuous distillation process,
from a wort usually essentially made up from wheat or
maize, including a very limited proportion of malt.
Green malt
Malt which has not yet gone through the kilning stage.
Grist
H
Heads
See Foreshots.
Heart of run
Highlands
Hogshead
I
Irish Whiskey Whisky distilled and aged in Ireland for a minimum of 3
years.
Islay
K
Kilning
L
Lautertun
Liquor
Name given to the hot water mixed with the grist in the
mashtun during the mashing process.
Low wines
Lowlands
Lyne arm
M
Malt
Malt Whisky Whisky which has been produced exclusively from the
distillation of a wort of malt, usually in pot stills.
Malting
Mash
Mashing
Mashing
machine
Mashtun
Maturation
Middle cut
N
New make
Newly made spirit, yet perfectly clear, which has not yet
been matured and is therefore not entitled to be called
whisky.
P
Patent still
Peat
Phenol
Pot ale
Pot still
Pure Malt
R
Rummager
S
Scotch
Whisky
Single cask
Single Malt
Sparging
Spent lees
Speyside
Spirit
Spirit receiver Vessel in which the Middle Cut collected from the
second distillation is kept, before being diluted to
appropriate strength and put into casks for ageing.
Spirit safe
Spirit still
Pot Still used for the second distillation and in which the
low wines are transformed into Spirit.
Staves
T
Tails
U
Underback
V
Vatted Malt
W
Wash
Wash still
Pot Still used for the first distillation and in which the
wash is transformed into low wine.
Washback
Whiskey
Whisky
Wort
Y
Yeast
Yield
Comparative study
of
Scotch & Irish Whisk(e)y
Vs