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What in the Whisk[e]y?
Random rants about different aspects of the whisk[e]y world from spelling, tasting, glassware and how this spirit is made.
Why does Whisky have Wood notes?
When analyzing Whisky as we nose and sip it to find flavour profiles present in our dram some whiskies have wood notes along with floral, fruit, cereal, spice, peat. Generally speaking, wood contributes notes of spice, caramel and vanilla. These can be displayed as toasted oak with cinnamon and leather typical of some bolder bourbons, or wood spices with notes of fudge, chocolate and raisins or even lighter hints of cedar or sandalwood with candied orange or lemon peel. This is dependent on the wood used but generally American or European Oak. The toasty oak character comes from the caramelized sugars in the layer of oak that is in contact with the whisky during the aging process. Now as a rule, bourbons must be first filled in the charred American Oak barrels but these barrels can be reused in the aging of other whisky, spirits or wine. As such barrels that have been used for wine or spirits can be used again to age whisky. Sherry casks are a popular option as well as barrels used to age wine, rum or port can also be used. But they are mainly used to add layers of additional flavouring through the finishing stage when a whisky is re-casked into secondary vessels for the end of the maturation stage.
Check out this interesting chart of flavour profiles noting the predecessor liquid in the barrel.
Sources:
https://www.whiskyadvocate.com/taste-wood-flavors-in-whisky/
How to Start Tasting - Smell
As written in the first article on how to start tasting whisky the third step is when we engage our nose to evaluate the spirit in the glass that we have.
3. Take a Sniff:
- Bringing the glass to your nose and sniff gently. Remember that whisky is higher in alcohol and your nasal membranes will be absorbed. Once your olfactory organs are comfortable with the alcohol breathe more deeply, taking note of any specific aromas you detect.
I tend to rest the lip of the Glencairn glass on my moustache and angle it in roughly a 65 degree angle. With my nose in the narrow opening of the glass I let it become accustomed to the alcohol content so that I can then find those hidden notes that I am exploring for. The burst of alcohol can be overwhelming at first, so I recommend moving the glass away and bringing it back. You can even allow your whisky to sit a little longer to have some of the alcohol start to dissipate into the air. Some people will gently blow on the top of their glass to push the alcohol fumes off the spirit.
When it comes to nosing whisky, this is where the Glencairn glass shines. The tulip shape helps bring the aromas up to the top of the glass in a concentrated manor. As we indulge in the aroma of the whisky looking for scents of the malts, grains and barrel that was used to create the whisky it is also important to add a few drops of water. After adding the water swirl the whisky and watch as the oily chains of aroma in the whisky mix with the water and open up. I recommend adding a drop or two of water after taking a small sip then return to nosing the glass take another sip and add a bit more water. Often steps 3 to 5 will be repeated several times while tasting. Some whiskies more than others depending on how you feel you have explored the glass. When adding water avoid drowning your whisky with too much. Make sure you add it slowly as you can add water, but you can not take it out. Optimally you should be using water that is from the same source as the water used to make the whisky but that can not always happen. I recommend using room temperature distilled water so that the water does not affect the taste or smell of the whisky. While nosing the glass remember that we are looking for notes of smoke, fruit, peat, wood, and malt. The main challenge when nosing whisky and basically smelling anything is that some people suffer from odour blindness. This occurs when people can not smell certain scents. And on the opposite side some individuals suffer from acute sensitivity to certain scents. It is interesting to remember there are only 3 primary colours (yellow, blue and red.) Four primary tastes (sweet, sour, salty and bitter.) and the human nose has roughly 400 scent receptors that can distinguish at least a trillion different odours. This is why food tastes different when you are sick. Try eating or drinking anything while plugging your nose and then again without your nose plugged to see the difference.
Sources:
Ludlow. E, Whisky A Tasting Course. Penguin Random House.
https://whiskymag.com/story/sensory-evaluation
Whisky in Space.
We’re not talking science fiction; Whisky has been shipped to space. A joint experiment by NanoRacks LLC and Ardbeg saw vials of whisky sent to space to see how the micro-organic compounds in maturation experiment between normal gravity on earth vs the micro gravity in space. These vials contained compounds known as terpenes, that Ardbeg crafted. Terpenes are the building blocks of flavour for many foods and beverages. The vials that Ardbeg shipped to space contained a new-make spirit distillate and shards of Ardbegs casks. These vials were stored in the U.S. National Lab on the International Space Station some 200 miles above Earth. Orbiting the planet at 17,227 miles per hour, for nearly 3 years. Once returned to Earth Dr Bill Lumsden, Ardbeg’s Director of Distilling and Whisky Creation, his team, independent whisky experts and scientists analyzed these samples along side the control samples that had been kept at Ardbeg Distillery. This has made Ardbeg the first distillery in space.
Dr. Bill Lumsden said: “The space samples were noticeably different. When I nosed and tasted the space samples, it became clear that much more of Ardbeg’s smoky, phenolic character shone through – to reveal a different set of smoky flavours which I have not encountered here on earth before.”
Dr Bill Lumsden added: “Ardbeg already has a complex character, but the results of our experiment show that there is potentially even more complexity that we can uncover, to reveal a different side to the whisky.”
Further analysis, looking at ratios of different types of wood extractive compounds, found significant differences between the two sets of samples – demonstrating that gravity has a very real effect on the maturation of spirit. Dr Bill commented “Our findings may also one day have significant implications for the whisky industry as a whole. In the future, the altered range of wood extractions could lead scientists to be able to detail the ratios of compounds expected in whiskies of a certain age.” (Lumsden, 1)
Check out this short video. https://www.ardbeg.com/en-int/ardbeg-events/Archive/Ardbeg-in-space
Sources:
https://www.ardbeg.com/en-int/ardbeg-events/Archive/Ardbeg-in-space
Random Bourbon Facts
According to the Kentucky Distillers Association 95 per cent of all bourbon whiskey is produced in Kentucky. Kentucky is home to more barrels of maturing bourbon than people.
During World War II, many bourbon distilleries were converted in order to make fuel and penicillin.
Some people believe bourbon was named after Bourbon County in Kentucky. Others believe it was named after Bourbon Street in New Orleans, a major port for trading Kentucky whisky.
Bourbon can be made anywhere in the United States, not just Kentucky.
If bourbon is aged for more than two years but less than four, it must bear an age statement on the label.
Sources:
https://www.worldwhiskyday.com/100-whisky-facts/
Whisky and Brandy, what is the Difference?
By look and colour it is possible to mix up a glass of whisky and a glass of brandy. These two spirits are very different. Both with distinct tastes and textures, made from different ingredients, using a different process.
Whisky is a distilled spirit made from different forms of fermented grain mash. Whisky can be made from barley, malted barley, rye, malted rye, wheat and corn. Whiskies must be strengthened and aged in barrels. This aging process results in the whiskies colour.
Whiskies can further be classified under:
Malt whisky: made primarily from malted barley.
Grain whisky: made from any type of grain.
Single malt whisky: produced in a single distillery and made from a mash that uses only one particular type of malted grain.
Blended malt whisky: a blend of different malt whiskies from different distilleries.
Blended whiskies: made from a mixture of malt and grain whiskies along with neutral spirits, caramel, and flavouring.
Cask strength: rare whiskies that are bottled directly from the cask and are undiluted or only a little diluted.
Single cask: each bottle of a single barrel whisky is from an individual cask, with the cask number labeled on the bottle.
Brandy is short for Brandywine. Brandy is a spirit distilled from wine, grapes and other fruit that can produce a sugary juice. When brandy is made from fruit other than grapes it must be labeled as fruit brandy or fruit spirit. Brandies are more commonly considered as an after-dinner drink and can range from 35 to 60% alcohol. The aging process of brandy will determine the colour. Brandy that is not aged is generally clear. The longer it is aged the deeper the colour can be. Brandy is also labeled following specific rules to show the quality of the brandy.
Cognac is Brandy that is made in the Congac region of France, while Brandy can be made anywhere in the world.
Labels include:
A.C. (aged 2 years)
V.S. (Very Special, aged 3 years)
V.S.O.P. (Very Superior Old Pale, aged at least 5 years)
X.O. (Extra Old, aged at least 6 years)
Vintage (the label shows the date it was placed into the cask)
Hors d'age (too old to determine age, commonly more than 10 years).
Sources:
https://www.bidorbuy.co.za/article/6570/The_Difference_between_Whisky_and_Brandy
https://www.businessinsider.com/the-difference-between-cognac-and-brandy-drinks-2018-9
Why does Whisky have Floral notes?
When analyzing Whisky as we nose and sip it to find flavour profiles present in our dram some whiskies have floral notes along with wood, fruit, cereal, spice, peat. Generally speaking, floral whiskies offer notes like: Fresh cut grass, Fresh hay or meadows, Perfume, Juniper, pine, heather, blossoming flowers like jasmine, green tea and herbal notes. The tricky part is some earthy notes in whisky can come from both the floral aspect as well as the peat. Floral notes in the spirit generally comes from the distillate and presence of esters. Whisky casks do not offer floral notes unless they were previously used for muscat wines. So, the floral notes mainly come from the barley and the way it is distilled. Whiskies with strong floral notes are often on the softer side of the whisky spectrum. With elegance and finesse they are perfect to serve as an aperitif as they are masterpieces of subtlety.
Sources:
https://www.whiskyrant.com/whiskey-tasting-guide/floral-whiskies/
Random Scotch Whisky Facts:
42 bottles of whisky are exported from Scotland every second.
The Scottish Parliament first taxed whisky in 1644.
Licensed Scotch whisky production was banned from 1757 to 1760 due to a poor grain harvest.
With a population of 5.4 million, and more than 20 million barrels of whisky in store, Scotland has almost four casks of whisky per citizen. Laid end to end, these casks would stretch about 30,000 kilometres – or about six times the distance between Edinburgh and New York.
With a value of £4.91 billion, Scotch whisky exports accounted for over 20 per cent of all UK food and drink exports in 2019.
Sources:
https://www.worldwhiskyday.com/100-whisky-facts/
World Whisky Day
World Whisky Day
The third Saturday of May is known as World Whisky Day. It is a day dedicated to enjoying whisky. Founded in 2012 by Blair Bowman while studying at the University of Aberdeen. The goal of World Whisky Day is to invite everyone to enjoy a dram and celebrate the water of life. This event is celebrated by whisky lovers around the world with tastings, events, and gatherings. World Whisky Day is about making whisky fun and approachable for everyone. All you need to participate is a bottle of Whisk(e)y. Choose your variety how ever you like it. Neat, on the rocks or mixed into a cocktail. So if you needed another reason to enjoy a glass of this spirit here it is. Join me in raising a glass and cheering this ‘water of Life’.
“Cheers, Salute, Cin cin, Sláinte, Iechyd da, Skál, Saúde, Salud, Mabuhay, Kanpai, Gan bei, Proost, Santé, Zum wohl, Fenékig, Na zdrowie, Chok dee, Serefe.”
Sources:
https://www.worldwhiskyday.com/what-world-whisky-day/
https://matadornetwork.com/nights/how-to-say-cheers-in-50-languages/
What is Blended Whisky?
Blended whisky came to be almost by accident. In the 1800’s glass was expensive, and it was common for customers to bring their own bottles to shops and have them filled from casks of whisky. This would sometimes result in a mix of whisky occurring in the bottle. Also often times these casks would be refilled or topped up with different whiskies of different strengths, grains, malts. As a result, some shops became famous for their blended whiskies that they began controlling so that the whisky would be consistent every time. As such rules came into play so that blended whiskies were also regulated. Blending whiskies can occur by happy accident but makes more sense to use scientific methods for it to occur. Just as pairing foods or creating recipes one must pay attention to the flavour profiles that are present in the whisky. Generally, you want the flavour profiles to complement each other to create a stronger flavour profile present in the final product. This is also a safer method. There are contrasting flavour profiles that work well as well. An example of that is a strong smoky profile with the tart sweetness of red berries. Below we take a look at 4 of the biggest whisky producers and what blended whisky means to each.
Scotland.
Blended Malt Whisky: whisky made by combining single malt whiskies from different distilleries.
Blended Grain Whisky: whisky made by combining single grain whiskies from different distilleries.
Blended Whisky: whisky made by combining malt whisky and grain whisky.
Canada.
Most Canadian whiskies are blends.
Ireland.
Irish blended whiskey is a blend of two or more different whiskey types among the pot still, malt, and grain whiskey categories.
United States.
American "blended whiskey" – alternatively labeled as "whiskey – a blend" – must contain a minimum of 20% straight whiskey. Blended whiskey that contains a minimum of 51% straight whiskey of one particular grain type (i.e., rye, malt, wheat, or bourbon whiskey) includes the grain type in its label description (e.g., "blended rye whiskey" or "blended bourbon whiskey"). Spirits containing less than 20% straight whiskey but greater than 5% whiskey of any kind can be labeled "spirit whiskey".
Sources:
https://whiskymag.com/story/the-gentle-art-of-blending
https://blog.thewhiskyexchange.com/2017/05/what-is-blended-whisky-a-beginners-guide/
https://en.wikipedia.org/wiki/Blended_whiskey
Whisky and Vodka, What is the Difference?
When I started drinking, I assumed the only difference was what the spirit was made of. Then when I learnt that Vodka could be made from grains as well, I started to wonder what the difference of grain vodka and whisky was other than the fact that whisky is aged in barrels. Looking at the variety of spirits vodka and whisky stand at opposite ends of the spectrum.
VODKA
Vodka is colourless, odorless and tasteless. Vodka is also the world’s most popular spirit with the largest category around the world. Vodka is mainly made of water and ethanol. Vodka is produced by fermenting any kind of food that contains sugar or starch. Corn, potatoes, wheat, or rye. After fermentation, the sugar becomes alcohol. The alcohol is then distilled multiple times to increase the alcohol level to 80 proof(40%). The distillation process purifies the liquid through heating and cooling. Vodka is distilled for a minimum of 3 times. Most brands distill vodka 5 times or more. Many premium brands will advertise the number of distillations the spirit has gone through as it is believed that the more distilled the more pure the vodka is. Even though it is believed that vodka is tasteless anyone can tell you that depending on what the vodka is fermented from it will add a taste to the more discerning drinker. I have tried vodkas that have notes of bread, cereal sweetness, or a spicy grain bite. The main appeal of vodka is not the taste but the fact that it has a smooth, crisp texture and a soft light mouthfeel. Vodka is generally used in cocktails but can also be consumed neat or chilled.
WHISKY
Whisky refers to an umbrella that has many different styles under it. Varieties of whisky include Bourbon and its sweet caramel notes and oaky aftertaste. Rye with its sharp, spiciness and dryness. Single Malts with flavour profiles of exotic fruit, citrus, and vanilla. Whisky undergoes roughly the same process of fermentation, distillation with added aging. Whisky is made from fermented grain mash, using barley, rye, or wheat. The grains undergo the malting process where they are soaked, grown, germinated and mashed. The resulting mix will then be fermented, distilled, and matured in barrels. Where as vodka is known for its subtlety whisky boasts flavour. Drinking whisky should always start with smelling it. By nosing your glass, you will start to note different profiles of fruit, spice, smoke, and wood. It is recommended to add a splash (start with a few drops and work your way up if needed. You can add water you can not remove it.) A sip will hit your tastebuds with a new look at the same profiles you nosed. As the booziness settles you will find the flavours in the glass. When it comes to mouthfeel whisky also runs the gambit of big bold and robust to subtle and light. Whisky can also be used in a large number of cocktails, but these are generally built around the flavours of the whisky.
Sources:
Pairing Food with Whisky.
I have never really thought of pairing food and whisky together. For me whisky was always enjoyed as an after-dinner drink or with a cigar. As I started exploring the different flavour profiles of whiskies and the way they paired with the flavours of cigars I began to think how it would work with another love of mine. Food. The idea of sitting down with dinner and having a glass of whisky with it is still a little bizarre. The idea of a robust charcuterie board with a glass of whisky and a cigar seems like a very appealing idea. It also helps that a lot of the flavours that show up on the standard charcuterie spread work well with different whiskies. Let us take a look at these flavours.
Dark Chocolate: Many whiskies will have underlaying notes of chocolate to them. It is best to use dark chocolates vs the very sugary ones as the dark chocolates will compliment the whisky far better. Citrus notes found in many of the Scotches would work well with dark chocolate with hints of orange. Dark chocolate will also stand up to some stronger smoky peaty whiskies. Milk chocolate works well with the spiciness of rye whisky. Chocolates that contain nuts and dried fruit can work with different whisky.
Dried Fruit: A safe bet to pair with whisky. Similar with the way the chocolates will pair with the whisky dried fruit will compliment and contrast with the flavour of the whiskies. The main thing to keep in mind is that dried fruit tends to have a candied sweetness to them and too much dried fruit may affect your taste receptors.
Nuts: Nuts work really well with whiskies as many of the grains used in the production of whisky have similar flavour profiles. A good rule of thumb when pairing whisky and nuts sweeter nuts will pair well with strong peaty whisky. Bitter nuts pair well with sweeter whisky. Heavily roasted nuts work well with smoky whisky. Mixing dried fruit and nuts together will also work well for more complex flavour profiles.
Cheese: When you start to think of it whisky and cheese actually share some common ground. Both are aged and come in many flavours. These are reasons why whisky and cheese will work together. Aged cheddar goes well with whisky that have smoky flavours. A strong blue cheese will pair well with spicier whiskies. Soft cheese like brie and goat cheese work well with light fragrant whiskies.
Cured Meat: A staple of every charcuterie board different cured meats work well with different whiskies. Prosciutto is a safe bet as the salt and melt in your mouth texture of the prosciutto works well with whisky aged in sherry casks. Jamon iberico from Spain works well with a whisky that is slightly more smoky. Spicy and fatty dried sausages, like salami, pepperoni and chorizo demand stronger flaovured whiskies. Whereas lighter whiskies will pair better with mild and savoury sausages.
Smoked Salmon: Smoked Salmon pairs really well with whisky that has a high rye content. The smoky flavour of the salmon gives bourbon a spicy fruity taste.
At the end of the day, I say enjoy your whisky with whatever you think will work. If you find it doesn’t work you can always pour another glass of whisky.
Sources:
https://whiskiesoftheworld.com/2018/01/top-7-foods-to-pair-with-whisky/
What Grains Go Into Whisky?
Each whisky starts life with a base of barley, corn, rye, and/or wheat. These grains as well as the oak and other wood barrels used to age the spirits will define the taste and aroma of the spirit. All whiskies a made with a single or blend of grains to create the texture and depth of the flavour in our glass.
Barley: The Scotch king. Barley packs a punch in the glass. Barley is malted and dried with the use of peat this adds a smoky earthy profile. The hazard here is the bite that cuts through with this grain. Therefore it is common practice to age Scotch in old port and sherry barrels, the use of these barrels helps mellow the bite of the barley and add notes of fruit and spice.
Corn: Corn / Maize whiskey is easily approachable for beginner drinkers of whisky. Corn whiskies tend to have sweet honey, browned butter, and creamy flavours. Toasted marshmallow flavours come from the use of charred American oak barrels. Corn is used as the dominate grain in Bourbon. To be considered Bourbon, the whiskey must be made in America and contain at least 51% corn base. Notes of caramel, honey with a hint of spice and chocolate undertones are present in the glass. Moonshine is unaged white whiskey made almost entirely of corn or corn and sugar.
Rye: Rye is a good option for a more seasoned whisky drinker. Rye whisky tends to have levels of spice bosting flavours of dried ripe fruit, nutty flavours and a richness that leaves a unique flavour profile. A glass of rye whisky can take you on a journey of sweet and oaky ending with a finish that is warm and spicy.
Wheat: Once a less mainstream grain for whisky and making a come back most wheat whiskies come from North America. Canada and America boast some of the wheat whiskies that are becoming raising stars. Wheat whiskies tend to be smooth and easy to drink. Flavours of honey, vanilla, dried berries, spice, and toffee. Wheat whiskies are easily approachable and crowd pleasures.
So, remember that the ingredients that go into your spirit dictate what you taste in your glass. Understanding what makes the Whisky will heighten your ability to recognize, appreciate and savour the great spirit we call whisky.
Other Grains: Most whiskies are made with the grains above or a blend of them. There are whiskies that are made from other grains. Some Japanese whisky are made from rice. Koval whiskey is made out of oats and millet, Corsair has created whiskeys from nearly every grain under the sun. Different grains bring a new unique taste and texture to the spirit.
Sources:
https://luxrowdistillers.com/whiskey-grain-guide/
https://www.drinkhacker.com/2017/09/27/what-grains-are-used-to-make-whiskey-and-why/
How To Start Tasting Whisky: Sight.
As written in the first article on how to start tasting whisky the first two steps go hand in and as we use our eyes to evaluate the spirit in the glass that we have.
1. Look at the Colour:
- Holding the glass up to the white background using the base of the glass so that your hand is not blocking your view take in the colour of the spirit with your eyes. Colour can sometimes provide clues about the whisky like its age, what casks it has been aged in.
2. Swirl the Whisky:
- Gently swirl the glass to agitate the whisky. Higher alcohol or cask strength whiskies will have slower running tears down the sides of the glass. This also helps force the aromas of the whisky to open and raise to the top of the glass.
Now knowing this we can look at the colour of whisky and what creates it. Whisky did not always look the way it does now. In the early days of whiskies history, it looked the colour of various shades of clear. Meaning that before distilling became a formal process herbs and spices added to the whisky for flavouring would change the colour of the spirit. Also, early distilling equipment was very basic and not always the cleanest. Filtering was also very minimal. This would result in the shades of clear that I mentioned. Now we have whiskies that appear Gin Clear all the way to Treacle. There are a few reasons for this. Whisky takes on some of it’s colour by the barrels it is aged in. In the late 18th century, it is said a warehouse owner came across a long-forgotten cask of whisky. When opened they saw that the whisky within had darkened from the time it spent in the oak barrel. These days we have a better understanding how a crystal-clear spirit aged in oak barrels will take on a darker hue. Whiskies can also get its colour from another source. Spirit caramel. Also known as E I50a is used by some distillers to shade some but not all whiskies. US Bourbon and Rye Whiskies ban the use of Spirit caramel to be added. It is said that Spirit caramel adds no flavour to the whisky. Whether it should be used or not is a whole can of worms that has many arguments on both sides of the fence.
When swirling the whisky in your glass you will see it flow smoothly and easily but it will have either a watery or oily kind of presence to the swirl and a lot of the time is very difficult to see. The “tears” on the side of the glass are the trails of liquid that cling to the sides of the glass when you stop swirling it. With wine you can tell a lot of these “legs” like the alcohol content and viscosity. With whisky and other spirits, it is not as clear as most spirits are high alcohol. But “tears” that run more slowly in your whisky glass often tell of a whisky that is higher in alcohol content. Be advised this tells you nothing to the quality of the whisky.
Sources:
Ludlow. E, Whisky A Tasting Course. Penguin Random House.
https://whiskymag.com/story/sensorary-evaluation
How to Pair Whisky and Cigars.
Generally speaking, when Pairing a spirit with cigars you want to stick to the brown or darker spirits like whisky, rum, cognac and brandy. The cardinal rule when pairing spirits with cigars is that you should always match the body of the smoke with the body of the drink. A full-bodied cigar tends to pair best with a full-bodied whisky. Milder cigars often perform well is lighter whiskies. An imbalance in one flavour profile can drown out the other or worse, a milder spirit might find the off-notes in a fuller cigar. This rule will ensure that you will avoid mistakes more than discover great unions. Despite this logic occasionally some sublime pairings will lead you to discover opposites attract.
The important thing to remember when pairing anything with whisky is that you want to try to focus on complementing the flavours. This being said, when starting with a pairing think of the flavours of vanilla, maple syrup, honey, caramel, nuts, charred wood and dried fruit. These notes will often go well with many cigars. This is due to the way they pair with the flavours of leather, dark toast, peppery tobacco,
and earthiness of the cigar.
So which Whisky with what Cigar?
Bourbon tends to work well with a large amount of cigars as the structure of the bourbon provides the sweet and woody notes that will compliment a large number of stronger cigars.
Canadian Whisky tends to work well with milder cigars as it is very smooth and will not over power the cigars notes. Notes of vanilla from the whisky will work well with the tone of the cigar. Some of the higher rye whiskies can work with stronger cigars.
Irish Whiskey tends to work similar to the way Canadian Whisky pairs with cigars but can also pair very well with cigars that have a bit more of a fruitier side. I would also recommend testing Irish Whiskey with medium to strong cigars simply because of how well Irish Whiskey works with coffee.
Scotch Whisky is a little bit more fickle as different regions have different flavour profiles. I recommend working with a few options to find the right balance when it comes to Scotch and Cigars as there is a larger gambit of flavours with the Strong cigars and smokiness of Islay Scotches to the lighter fruitier cigars with a smooth Lowland Scotch.
Sources:
https://www.cigaraficionado.com/cigar101
Random Whisky Facts:
1. Whisky starts life as Beer.
Simple beginnings for this great spirit. Whisky is made from ‘wort’, which is the ‘beer’ that gets distilled. Wort is a combination of water, yeast and malt. The sugars in the liquid from this mash specifically maltose and maltotriose will be fermented by the brewing yeast to become alcohol.
2. Whisky means “Water of Life”.
Coming from the Gaelic word which reads ‘Uisce beatha’ translates as ‘Water of Life’. This later came to be pronounced as ‘Uisge’ which turned into Whisky!. And here we are.
3. The Angels Share.
Roughly 2% of whisky evaporates through the wooden barrels each year while it is aging. This is known as the angel’s share this brings images of drunken angels to mind. But it is unavoidable and both a blessing and a curse. As some of the whisky is lost through this process the higher proof whisky will also evaporate and leave a soft clean finished whisky.
4. Who invented Whisky?
It is not really clear who was the first to distill whisky with strong claims coming both from Ireland and Scotland. But it is believed that this spirit was originally distilled by monks in monasteries until King Henry VIII dissolved that practice. The other theory is that the farmers of the Highlands discovered the distilling process and Whisky was born.
5. The Oldest Whisky in the world is over 160 years old.
There exists a 400ml bottle of Glenavon Special Liqueur Whisky that is recorded in the Guinness World Records for being the World’s Oldest Whisky. Packaged between 1851 and 1858 and now in the possession of Bonhams in London.
Sources:
https://www.scoopwhoop.com/inothernews/whisky-facts/
Principles of Brewing Science, 1991, George Fix, ISBN 0937381179
https://www.edinburghwhiskyacademy.com/blog/whisky-words-uisge-beatha
https://thewhiskeywash.com/whiskey-styles/american-whiskey/what-is-the-angels-share/
What is Bourbon Whiskey?
The main difference when we look at Bourbon compared to other Whiskies is geographic, but also ingredients and regulations. Bourbon is exclusively distilled in the United States of America, generally Kentucky. The mash used must be a 51% or higher made from corn. The other 49% is usually filled out with malted barley, rye or wheat grain. The bourbon is then distilled at 160 proof or less, put into the barrel at 125 proof or less and must not contain any additives. Aged in new charred oak barrel.
Tennessee Whiskey is filtered through sugar-maple after the spirt has been distilled. This filtering is known as The Lincoln County process and this is what distinguishes Tennessee Whiskey from Bourbon. Now the name Bourbon comes from whiskey that is from the area known as Old Bourbon located in Bourbon County, Kentucky. Bourbon can be made anywhere in the US if the Bottle in Bond Act is followed.
Bourbon has gotten a bad wrap in the past because back in the 1800’s bourbon was cheap, bitter and not very good. This is because distillers spent a lot of time adulterating, diluting and tampering with the whiskies so that they could gain higher profits with lower grade product. But, in 1897 the Bottle in Bond Act was put into place which requires the spirit to be the product of one distillation season and one distiller at one distillery. Bourbon must also be bottled and stored in bonded warehouses under US government supervision for not less than 4 years. This act has made the US government the guarantor of the whiskey’s authenticity and therefore bourbons. Now Bourbons are highly sought after and made in limited quantities boasting flavour profiles that deliver notes of vanilla, oak, caramel and spice.
Types of Whiskies distilled in America and the primary grain they are distilled from:
Rye whiskey made from mash that consists of at least 51% rye.
Rye malt whiskey made from mash that consists of at least 51% malted rye.
Malt whiskey made from mash that consists of at least 51% malted barley.
Wheat whisky made from mash that consists of at least 51% wheat.
Bourbon whiskey made from mash that consists of at least 51% corn (maize).
Corn whiskey made from mash that consists of at least 80% corn.
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What is Scotch Whisky?
The main difference when we look at Scotch compared to other Whiskies is mostly geographic, but also pertains to ingredients and regulations. Scotch is exclusively distilled in Scotland coming from one of the five regions of whisky production. Scotland is divided up in whisky production regions known as Campbeltown, Highland, Islay, Lowland and Speyside. These regions all have a different take on how Scotch should taste but all share the same production and aging practices. Scotch whisky is divided into five distinct categories. Single Malt Scotch whisky, Single grain Scotch whisky, Blended Malt Scotch Whisky (Vatted or Pure Malt) Blended grain Scotch whisky and Blended Scotch whisky.
REGIONS
Speyside is the most densely populated whisky region in not only Scotland but the whole world. Speyside is famous for its glens and the River Spey. These whiskies are known for being less peaty and more prodominiant with full fruit flavours of apple, pear, honey, vanilla and spices. Generally these scotches are matured in Sherry casks. A Scotch distilled in Speyside can be labeled Speyside or Highland as Speyside region is completely in the Highland region.
Highland region (draw an imaginary line from Dundee in the east to Greenock in the west. Everything above is in the Highland region.) The Highlands are made up of a large part of Scotland and the islands and boasts a huge diversity of flavours and characters. From lighter profiles all the way through some of the saltier costal malts, the Highlands have a whisky for every palate.
Lowland region (draw an imaginary line from Dundee in the east to Greenock in the west. Everything below is in the Lowland region.) The Lowlands are more known for soft and smooth malts generally offering a gentle flavour on the palate. Tastes of grass, honeysuckle, cream, ginger, toffee, toast, cereal and cinnamon are present. These whiskies are usually lighter in character and great for pre-dinner drinks.
Campbeltown region made up of the Campbeltown peninsula on the west coast, have a large number of full flavour scotches where you will experience robust and rich hints of salt, smoke, fruit, vanilla and toffee.
Last but not least we look at Islay (pronounced ‘eye-luh’) This is a magical island where almost all of its population is involved in whisky production and you can find Scotches that are fiery, heavily peated and not for the faint of heart.
CATEGORIES
Single Malt Scotch Whisky must be made in one distillery, in a pot still by batch distillation, using only water and malted barley.
Single Grain Scotch Whisky is made with water and a malted barley, but the distillery then adds other grains or cereals, wheat, corn or rye. Must be from a single distillery and is often used in making blended Scotch. Single grain whiskies are usually not distilled in pot stills but with column stills.
Blended Malt Scotch Whisky (Vatted Malt or Pure Malt) is the least common type of Scotch. A blend of single malts from more than one distillery. Blended Malts contain only Single Malts from two or more distilleries. They must contain no grain whisky and can not use the word Single on the bottle. The age of the vat is that of the youngest whisky.
Blended Scotch Whisky is about 90% of the whisky produced in Scotland. Blended Scotch Whiskies contain both malt whisky and grain whisky. Producers combine the various malts and grain whiskies to produce a consistent brand style.
Blended Grain Scotch refers to whisky that contains at least two single grain Scotch whiskies from at least two distilleries, combined to create one batch of final product.
All Scotch Whisky produced in Scotland follow the same legislation spending a minimum of 3 years in oak casks no bigger than 700 liters, however it is the practice of the trade to mature for substantially longer than the legal minimum. Any Scotch labeled with a numeric age represents the youngest whisky contained in the bottle or blend. A whisky with an age statement is known as a guaranteed-age whisky. A whisky without an age statement is known as a no age statement whisky. If the label does not specify an age we can assume that it is a minimum of 3 years old which is the minimum amount of time whisky must spend in the barrel. The whisky can be finished in multiple casks that have been used to age other wines or spirits. Any cask used for finishing must be completely drained of all other liquid before being used for scotch. This will ensure that any change in the spirit is a result of how it interacts with the wood of the cask. Spirit is filled into casks at a strength of 63.5% with a minimum bottling strength of 40% alcohol by volume.
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Why Does Booze Make Us Happy?
The short answer: Drinking alcohol triggers a feel-good response because it releases dopamine.
What is Dopamine and why does it make us feel good? Dopamine is a neurotransmitter that our bodies make so that our nervous system can use it to send messages between our nerve cells. This is why dopamine has the nickname of chemical messenger. Dopamine does a few things for the human body. It plays a major role in how we feel pleasure and is a large part of the human ability to think and plan. Helping us strive, focus and find things interesting.
So what does alcohol have to do with it? It is true that alcohol acts as a depressant but the varied and widespread effects to the brain means it is not so straight forward. As the alcohol may depress activities in areas of the brain it indirectly increases activity in another area. As the alcohol suppresses activity in the prefrontal cortex and temporal lobes this makes us more incoherent, forgetful and less restrained while inebriated. This suppression indirectly causes an increase of activity in the dopamine neurons which releases endorphins producing feelings of joy, pleasure, euphoria dependent on the activities that we are partaking in.
Now in writing this article I am not telling everyone that they should go out and drink in excess. Alcohol poisoning and being black out drunk is not fun or encouraged. What I am telling everyone that reads these blogs is that you should enjoy a glass or two responsibly maybe even find that “Sweet Spot” where you are drunk but not too drunk and enjoy the endorphins our body needs to keep smiles on our faces. I will end this post with a quotation that has always rung true with me.
“I feel sorry for people who don’t drink. When they wake up in the morning, that’s as good as they’re going to feel all day.”
– Dean Martin.
Sources:
https://www.webmd.com/mental-health/what-is-dopamine
What is in the Barrel?
Barrel aging is an integral part of what makes whisky, whisky. Different spirits like whisky, brandy, rum and tequila spend time in wooden barrels, but Whisky tends to have the longest maturation times in comparison to other spirits. When we look at whisky and where it is produced, we also have to understand how the colder climates of the northern hemisphere affect the time spent in the barrel. Because we often see cooler climates this means that the spirit must spend more time in the barrel to mellow and take on flavour profiles from the wood the barrel is made of. It is interesting to see that the further north the distillery is located the longer these whiskies spend in the barrel. This is why we see some top-notch scotches aged for 21 to 25 years while in comparison some of the best bourbons may only spend 7 to 10 years in the barrel. Some Distillers believe that temperature plays such an effect on the spirit being aged that barrels are also rotated to different locations on the top and bottom rows of the racking systems inside the rack house where they are stored.
American Whiskey, Bourbon must be aged in new, charred oak barrels. It must be distilled at no more than 160 proof and has to enter the barrel for aging at no more than 125 proof. When bottled the spirit has to be at least 80 proof. Bourbon cannot contain any added flavours or colouring.
Canadian Whisky, minimum of 3 years in wooden barrels no bigger than 700 liters, new, old charred or uncharred are all acceptable. Alcohol content may exceed 90% so it is usually blended down to around the 40% range. As blending down can diminish some of the natural colouring and flavours from the grain, adding caramel for colouring and artificial flavouring is allowed. But when bottled a minimum of 40% alcohol is required.
Scotch Whisky, a minimum of 3 years in oak casks no bigger than 700 liters, however it is the practice of the trade to mature for substantially longer than the legal minimum. The whisky can be finished in multiple casks that have been used to age other wines or spirits. Any cask used for finishing must be completely drained of all other liquid before being used for scotch. This will ensure that any change in the spirit is a result of how it interacts with the wood of the cask. Spirit is filled into casks at a strength of 63.5% with a minimum bottling strength of 40% alcohol by volume.
Irish Whiskey, minimum of 3 years in wooden barrels no bigger than 700 liters. The majority of Irish whiskeys are aged in ex-bourbon barrels made from American oak, but there are some that use ex-sherry or wine barrels made from European oak. Generally, the spirit is 94.4% when barreled and a minimum of 40% when bottled. Although most distillers use either American or European oak there are a few distillers that experiment with barrels made from different types of wood.
Sources:
https://www.thespruceeats.com/effect-of-aging-on-liquor-759921#why-is-whiskey-aged-longer-than-rum-and-tequila
https://www.scotch-whisky.org.uk/discover/faqs/
https://www.diffordsguide.com/g/1144/irish-whiskey-uisce-beatha-eireannach/production
Glencairn vs Rocks Glass.
Since starting this whisky tasting project through learning and honing my skills at sniffing and tasting whisky I have also started to dislike the Glencairn glass. But I feel guilty saying this. The Glencairn glass is great. It is scientifically designed for optimal experience to properly nose and taste the whisky inside. The design is very elegantly shaped like a tulip so that you can easily see the colour of the whisky. But here is my problem. When handling the glass, I feel like it does not fit comfortably in my hand. I can cradle it with the stem between my pinky and ring finger and it feels supported but dainty. With my thumb and index finger on opposite sides of the tapered mouth, it just does not feel right in my hand. Here is where I begin to have an issue with the glass. When I raise it to my face, I must choose whether I want to sniff the aromas or sip the golden liquid. It is not like I have a huge nose I just find with a diameter of 2 inches it just does not fit my face right. It is very difficult to sniff and accept the spirit into my mouth at the same time, so I am forced to do it separately. This is not a bad thing because when doing it separately it helps focus attention to the different characteristics of the whisky at hand. Therefore, I much prefer the double rocks glass. With a larger 3.5-inch diameter there is plenty of room to get my whole face into the drink. With the bigger glass there is also enough room for a 2 ounce pour over a large ice cube, which is my preferred way of drinking whisky. I also love with the rocks glass you can sip or gulp your whisky because let us face it whisky is supposed to burn a little. With the high proof heat or the burst of spice and wood the whiskies warming effects are part of the enjoyment. Now I am not hating on the Glencairn glass do not get me wrong it has its purposes for tasting and assessing whisky. I will continue to use it while writing my whisky report cards. I will not be getting rid of it any time soon. But when I am sitting at home with a dram and a cigar you better believe it will be in a rocks glass that I can wrap my hand around and feel the heaviness in my hand. The way I see it is if we are paying for these fine spirits, we should be enjoying them the way we choose. CHEERS!