Whisky is the spirit
distilled from distillation of a fermented mash of grain, usually barley, with
wheat or maize or a mixture of the two.
The
distilled drink is then aged in wooden barrels, especially those made of oak. These
barrels may be new or used and charred or un-charred on the inside, depending
on the style of whisky being produced.
REGIONS OF WHISKY PRODUCTION IN SCOTLAND
•
HIGHLAND – the majority of Scotch Whisky distilleries are classed
as highland.
•
SPEYSIDE – the area produces some of the finest malts in
Scotland, this is due to outstanding natural resources found in and around the
area.
•
LOWLAND – these are the lightest in style and make excellent
blending bases.
•
ISLAY – the distilleries off the west coast produce some of
the most fully flavoured and peaty malts often with hints of iodine and tar.
This reputedly comes from the local peat created from marine vegetable matter.
•
CAMBELLTOWN – probably home to the first distillers in Scotland,
however only two remain and produce smoky whiskies.
•
ISLAND – this includes all other islands scattered around the
coast of Scotland. They taste salty or have a sea-weed flavour.
MEANING OF SCOTCH
By law Scotch whisky means whisky which has been:
•
Distilled at a distillery
in Scotland from malted barley to which whole grains or other cereals may be
added.
•
Distilled at an
alcohol strength less than 94.8% by volume so that the distillate has an aroma
and flavour of the raw materials.
•
Matured in an
excise warehouse in Scotland in oak casks of a capacity not more than 700
litres for a period of not less than three years.
•
Bottled at a
minimum alcohol of 40% by volume.
The quality and flavour
of scotch are greatly influenced by type of cereal used, malting process, peat
drying process, the quality of water, the air, the climate, the distilling
method and the skill of
the distiller and blender. Many
countries try to imitate scotch but are not able to succeed. This is
primarily attributed to climate, peat, and very fine quality of water.
TYPES OF SCOTCH
MALT WHISKY
Malt whisky is made from
malted barley and then double distilled in pot still.
PRODUCTION
•
Barley is malted
by soaking it in water for about two days and then spreading it on the floor
for germination.
•
During the germination
process, the enzymes converts the barley starch into soluble sugar.
•
Germination is
then stopped by kilning.
•
The smoke of the
peat contributes a unique character and flavour to the whisky.
•
The dried malt is
then crushed to extract the sugar.
•
The crushed malt
is placed in mash tun with boiling water and brewed to extract flavour.
•
The resultant
‘wort’ is then cooled and transferred to a wooden or steel fermenting vessel
where cultured yeast is added.
•
Yeast acts on
sugar and converts it into alcohol. (ALCOHOLIC WASH)
•
This alcoholic
wash is then distilled twice in pot still.
•
The spirit is then
reduced to 63.5% abv and aged in oak casks.
•
Legal maturation
of minimum three years.
BRAND NAMES
•
Glenfiddich
•
Glenlivet
•
Glen Grant
•
Glenmorangie
•
Highland Park
•
Cardhu
•
Cragganmore
•
Jura
•
Macallan
•
The Balvenie
GRAIN WHISHKY
Grain Whisky is made
chiefly from corn or wheat with a small percentage or barley and barley malt
and distilled in patent still.
PRODUCTION
•
Made from mash
consisting of wheat or maize and a small quantity of malted barley.
•
The un-malted
cereals are milled and them steam cooked to release the starch.
•
This solution is
placed in mash tun and malted barley is added with hot water.
•
The mixture is
mashed and brewed to get wort.
•
Wort is then
cooled and then fermented with yeast, creating alcoholic wash.
•
This alcoholic
wash is then distilled in a patent still, hence producing lighter and milder
spirits.
•
It is then aged
for a minimum period of three years.
•
Grain whisky matures more rapidly compared to malt whisky as it is light
bodied.
•
Majority of the
grain whisky is used for making blended scotch whisky.
BLENDED WHISKY
•
A mix of malt and
grain whiskies. Most scotch sold in the market are blended scotch.
•
Proportion of malt
to grain whisky is between 20 and 40 %.
•
The cheaper blend
will have more percentage of grain whisky.
•
The blender must
maintain flavour consistency of the blended whisky.
BRAND NAMES
•
Johnnie Walker Red
•
J&B Rare
•
Ballentine’s
•
Chivas Regal
•
Dewar’s
•
Grant’s
•
Cutty Sark
•
Black & White
•
Vat 69
•
Teacher’s
IRISH WHISKEY
•
It is distilled in
Ireland from a wash of malted and un-malted barley with some grain.
•
The germination of
the grains is stopped by heating grains in kiln by hot air produced by
anthracite coal.
•
This is thrice
distilled in pot still and matured for a period of five years.
•
However,
now-a-days produced by patent still.
BRAND NAMES
BLENDS
•
Jameson
•
Black Bush
•
Powers
•
Paddy
•
Tulamore Dew
•
Millars
SINGLE MALTS
•
Bushmill
•
Locke’s Single
Malt
•
The Irishman
Single Malt
•
Tyrconnell
•
Brogan’s Legacy
Irish Single Malt.
Differences between Scotch Whisky & Irish Whiskey
•
Check the spellings
•
Kilning done on a solid floor (no peaty flavour)
•
In many cases, triple distillation carried out
•
Minimum legal maturation period – 5 yrs
•
Typically used for Irish Coffee
AMERICAN WHISKEY
All
American Whiskies are made from cereal (generally, a mixture of various grains
of cereals), distilled mostly in patent still at no more than 90% and aged in
oak barrels (except for corn whiskey which may not be aged) and bottled at not
less than 40 % alcohol v/v.
BOURBON WHISKEY
•
It is named after the county Bourbon in Kentucky.
•
Produced from alcoholic wash consisting of corn, rye, wheat, and malted
barley.
•
The minimum corn to be used for this mixture must be 51%.
•
Usually the mash mixture consists of 70% Corn, 20% Rye & 10% Malted
Barley.
•
It is distilled in patent still.
•
Matured in charred new oak casks for a minimum period of two years.
•
Usually Bourbons are aged for 6 to 10 years.
•
The charred barrels contribute special flavour to the whisky.
•
The main feature of Bourbon Whiskey is both ‘Sweet Mash’ and ‘Sour Mash’
yeasting is done.
•
Sweet Mash – Use of freshly cultured yeast.
•
Sour Mash – At least 1/3rd mash left over from previous
fermentation, so that each new batch is ‘related’ to the previous batch and
develops more complex flavours.
•
Brand Names: Old Forester, Old Grand-dad, Four Roses, Old Crow, Old
Kentucky, Jim Beam, Kentucky Tavern.
TENNESSEE WHISKEY
•
It is a sour mash whisky produced from mixture of grain consisting
minimum 51 % corn, distilled in Tennessee.
•
After distillation it is filtered/seep very slowly through vats packed
with charcoal made from wood of sugar maple tree.
•
This gives it a softer/smoother character.
•
Matured in new charred oak barrels.
•
Most Tennessee Whiskeys are made from the mash of corn (80%), rye (10%)
and malted barley (10%).
•
Tennessee Whisky is the protected name for a sour mash of American
Whiskey.
•
Brand Names: Jack Daniel’s, George Dickel, Pritchard’s.
CANADIAN WHISKY
•
These are blended whiskies using corn, wheat and other grains with a very
small proportion of rye for flavouring.
•
They are distilled in Patent Stills.
•
Blending takes place before or during ageing period.
•
Maturation takes place in charred white oak barrels for at least three
years.
•
In practice usually matured for minimum of 6-7 years.
•
These are excellent light bodied whiskies.
Brand Names:
Alberta Premium, Canadian Club, Canadian Five
Star, Canadian 83, Crown Royal, Gibson’s Finest, Forty Creek, Walker’s Special
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