WHISKY
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.
Production of Whisky
Screening
& Cleaning
↓
Malting
↓
Kilning/Drying
↓
Grinding/Milling
↓
Fermentation
↓
Distillation
↓
Maturing
↓
Blending
↓
Dilution
↓
Colour
Adjustment
↓
Bottling
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
