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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.
Cask Strength, Proof and Percent.
When looking at different Whisky bottles we see a few different terms on the label: Cask Strength, Proof and Percent are just 3 of these terms. What do they mean?
Cask Strength: Refers to a whisky that is bottled at the strength at which it comes out of the cask. Nothing is added or taken away. Most whiskies are diluted with water to bring them down to a standard percentage of alcohol by volume, or proof. The best way to enjoy a higher-proof whisky is with distilled or spring water. This is how many distillers drink it. You can add water to your whisky by adding room temperature water or an ice cube or two which ever you prefer. Just be mindful that you do not over dilute your whisky. Add water little by little, tasting the whisky after each addition to find the level you prefer.
Proof: Is defined as twice the alcohol (ethanol) content by volume. As an example, a whisky with 50% alcohol is 100 proof whisky. In the 16th century a method of testing a liquor’s alcohol was the “gunpowder method.” Gunpowder was soaked in a spirit, if the gunpowder could still burn the spirit was rated above proof. This test was based on the fact that potassium nitrate is more soluble in water than in alcohol. This method is not always 100% accurate as different grain sizes in the gun powder would dissolve differently. The use of proof as a measure of alcohol content is mostly historical. Liquor is sold by alcohol content as a percentage of alcohol by volume.
Percent: Alcohol by volume abbreviated as ABV or alc/vol. This volume percent is determined by the number of millilitres of pure ethanol present in 100 ml of solution at 20 degree Celsius. (68 degree F). This ABV standard is used worldwide as a standard measurement for alcoholic beverages. There are even a few non-alcohol/low-alcohol beverages that have a ABV because of natural occurring fermentation but these are low enough that they are not considered alcoholic by nature.
Sources:
https://en.wikipedia.org/wiki/Cask_strength
Should you add Water to your Whisky?
Whether you are adding water or ice to your whisky the question remains, should you? Depending on who you talk to you will find so many different reasons, opinions and sometimes even dirty looks and glares. My opinion has changed over the years on how I drink my whisky from my first rye and coke to a 2 ounce-ish pour over a large cube of ice. This development has been a mix of mimicry, bravado or wanting to fit in with the crowd I was talking to. But with a few google searches, you will find arguments from people who have decided to tackle this same topic. I will try to provide a little insight into both sides.
At its base level when we mix a cocktail it is an exercise in chemistry. By adding water, you are diluting the whisky in the glass and this is why you should never add water with a heavy hand. Always start with a few drops or a premeasured amount of water. The trouble with the adding of water is that there is no exact amount that works for every whisky and every person drinking it. It comes down to personal tastes. The science behind the reason master blenders add water is an interesting read. By adding water many people believe that the taste and aroma of the whisky will improve. This is because alcohol molecules and the molecules that determine the whisky’s taste stick together. The taste molecules in the glass have a large impact on the smell and taste of the whisky. When adding water, these molecules tend to move to the surface of the liquid. This allows the flavour molecules to hit our olfactory receptors and taste buds faster and easier before the alcohol concentration affects our sensory organs. The hazard here is that if you add too much water, the taste molecules spread so far apart that your sensory organs lose track of them.
My personal notes. While tasting whisky for my Whisky Report Cards I start by adding two drops of water re-nosing and tasting the whisky, then I will add half an ounce of water and re-nose and taste the whisky. Alternatively, while enjoying a glass of whisky I like adding a large ice cube to a two-ounce pour so that the whisky is chilled. This way when I take a mouthful of the whisky, it is slightly cold on my mouth. As I roll it around my mouth and the whisky warms, different tastes develop on my tongue.
A couple of tips:
- When adding water, you want to make sure the water is not adding flavours of its own. Distilled or spring water works best.
- Room temperature water is also best to help maintain the temperature of the whisky so that hot or cold does not affect the taste molecules.
- When adding ice, the cold temperature will chill and restrict the movement of molecules.
- Ice should be made from distilled or spring water for the reason listed above.
Sources:
https://whiskyforeveryone.blogspot.com/2008/05/explain-about-adding-water-or-ice.html
https://vinepair.com/wine-blog/whats-the-deal-with-ice-and-whiskey/
The Science of the Glencairn Glass.
As mentioned last week in my blog about How to Start Tasting my preferred tasting glass is the Glencairn Glass. Similar in shape to the tulip glass, the Glencairn is a more robust vessel. It can have a short solid base or a short stem. The glass is a little thicker than other glasses and this makes it better for tasting. Due to its size and shape the Glencairn glass is the perfect shape to learn how to swirl whisky as well. The bowl-shape channels aromas towards a narrow rim ideal for nosing the whisky. There is a science behind this glassware and why it is the optimal choice for your spirit tastings.
1. Colour:
- The wide crystal bowl allows for the fullest appreciation of the whisky’s colour.
2. Body:
- The unique shape of the glass is the perfect form to admire the body of the whisky.
3. Nose:
- The tapering mouth of the glass captures and focuses the aromas on the nose.
4. Palate:
- Designed to fit in the hand comfortably and allow your whisky to develop in the glass over time.
5. Enjoy:
- Enjoy your whisky with and without water.
*Avoid using detergents when washing as they can leave lingering odours and flavours.
Source:
https://www.worldwhiskyday.com/guide-whisky-glasses/
How To Start Tasting.
When performing a whisky tasting there are a few steps that will yield the best results. I like to approach a whisky tasing much like a science experiment. Yes, it might be overkill but I find with this approach I set the right state of mind to be more receptive to the entire experience. It is best to never perform a tasting on an empty stomach, ideally you should eat at least an hour before tasting. Always try to avoid smoking, eating salty, sweet, or spicy snacks and drinking coffee before tasting. Some items will affect your tasting receptors more than others. It is also not ideal to perform a tasting when you are feeling under the weather as this will also affect your tastebuds. On a personal note, I once tried to do a whisky tasting before my tongue was fully healed after burning it. This did not end well. Have a blank white paper handy to use as a background for viewing the whisky. Make sure to have a pen and paper handy or a fancy tasting report card like this one:
https://drive.google.com/file/d/1udEusFuHPMqos-dRF4I0BHGtNOkMNj58/view?usp=sharing
While tasting I like to have a glass of still spring or filtered water on hand to help rinse my mouth and cleanse my palate if I am tasting more than one whisky or even between sips of the same whisky as it will help me isolate flavours. I also keep some room temperature still spring or filtered water on hand to add to the whisky I am sampling. I keep this separate from the glass of water to sip on so that my mouth does not affect the water. The glassware I prefer to taste with and drink with are very different. When enjoying scotch with my cigar or drinking a dram of whisky by the fire or in front of the tv I enjoy using a 12 oz double old fashion or rocks glass the heavier the better. It must feel right in my hand. The problem with this glass and tumblers in general while doing tastings is that the opening of the glass is too big and will allow the aromas of the whisky escape the glass too quickly. When tasting I use a Glencairn glass. If you do not own one it is a great investment for whisky tastings. A small wine glass will also work just as well. Now to the tasting steps:
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.
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.
4. Take a Sip:
- Sipping enough whisky into your mouth to cover your tongue. Roll it around in your mouth, coating as many sensory areas as possible. Now you can see and compare if it tastes the same as it smelled. What additional flavours have you found? Are there flavours that you smelled and are they weaker or stronger now that you have tasted it?
5. Add a bit of Water:
- Add a touch of spring or filtered water. Slowly and not too much at a time. By adding some water to your whisky and letting it dilute the whisky a little so that the water will release aromas and flavors otherwise locked in by the alcohol.
6. Repeat:
- At this point repeat steps 2-5 and see how the whisky has changed.
7. Finishing Up:
- When you swallow the whisky, with and without water, take note of the flavour and texture in your mouth and on your tongue. Think of how the whisky feels is it oily, velvety, or waxy? Take note of how long the flavours linger on your taste buds, all of them? One or two?
Make sure you enjoy yourself!!!
*Special Note*
I learnt this little trick while attending a rum tasting and found that it works well with any spirit or wine that has spent time in wooden casks. After priming your taste buds with your first sip or two, take your tongue and squeeze it and suck on it to remove all the moisture from your tongue. As you do this your tastebuds will have a bit of a woody, acidic flavour on them. Now take another sip of the whisky and roll it around on your tongue and mouth. You will taste other flavours that were not initially there. This practice of ringing out your tongue helps your tastebuds learn the flavours of the barrel and this should neutralize the barrel flavours so that you can taste flavours deeper in the spirit.
How is Whisky made?
The Whisky Creation Process.
1. Malting the grain.
All grains used in the whisky making process, with the exception of barley are ground into meal in a gristmill. The meal is mixed with water and cooked to break down the cellulose walls that contain starch granules. The first step of malting barley is to soak it in water until it is saturated. It gets spread out and sprinkled with water for roughly 3 weeks until it begins to sprout. Germination produces an enzyme named amylase; whish is key for converting the barley into sugars. The next step involves drying the barley with hot air from a kiln. The fuel used to make Scotch whisky includes peat (carbon-rich substance made when plant matter decomposes in water), which gives it the characteristic smoky flavour. Malted barley is then ground like the other grains.
2. Mashing.
Mashing is when you mixed cooked grain with malted barley and warm water. The amylase converts the starch into sugars. After the process of mashing, you get a thick, sugar rich liquid known as mash.
3. Fermenting.
Once the mash has cooled, it is transferred into large tanks or vessels for fermentation to start the fermenting process. These can be closed (Scotland) or open (United States) Yeast is added so that it can turn the sugars present into alcohol. Fermentation can take roughly 48 hours; however, distillers can let it go longer in order to create their custom characteristics. The remaining liquid contains between 5-10 % ABV.
4. Distilling.
Scotch whisky is distilled in traditional copper pot stills. Modern distilleries often use a continuous still. There is a tall cylindrical column with perforated plates. Steam enters the still from the bottom and the distiller’s beer enters from the top. The beer is distilled by slowly dripping through the plates, and alcohol is condensed back into the liquid. This liquid is usually referred to low wine which is unusable in this state. This liquid will be distilled a second or third or more times depending on the type to produce high wine. Or new whisky which is 70 % alcohol. The temperature at which the liquid is distilled determines the proportions of water, alcohol, and congeners. (A product with 95% alcohol will have no flavour because it has no congeners. Just as too many congeners will also taste bad.) Before whisky is finalized, distillers will remove bad tasting congeners by either boiling them off or if they are light and floating on the surface of the liquid they can be poured off. Filtration can also be used to remove unwanted congeners and the result is a very smooth whisky.
5. Aging.
Water is a key ingredient in the rest of the manufacturing process. After the high wine is distilled, water is added to reduce the alcohol content down to either 50-60 % for many American whiskeys or 65 % or higher for Scotch Whiskys. American whiskies are aged in warmer, drier conditions so they lose water and increase alcohol content. Scotch whiskys are aged in cool, wet conditions so they absorb water and become less alcoholic. Whisky is then aged in wooden barrels, typically made from charred white oak. White oak is the preferred wood because it can hold a liquid without leaking and it also allows the water to move back and forth within the pores of the wood, adding flavour to the whisky. Maturation for whisky can take at least 2 to 4 years but many are aged for 10 to 15 years. During each year of maturation about 2% of the spirit is lost as a result of natural evaporation. This is known as the “angel’s share” and explains why older whiskys are less common and more expensive. Glass bottles are traditionally used to bottle whisky as the liquid does not react to glass or change flavor.
Sources:
Ludlow. E, Whisky A Tasting Course. Penguin Random House.
https://en.wikipedia.org/wiki/Whisky
https://www.rackhousewhiskeyclub.com/blogs/blog/how-whiskey-is-made-water-a-key-whiskey-ingredient
What Is Whisky?
Whisky is a distilled alcoholic beverage that is made from fermenting a grain mash. Different grains can be used for different varieties of whisky. These grains can be barley, corn, rye, and wheat. Just three ingredients are needed to create Whisky. Water, Barley (or other grains.) and Yeast. The grain used will depend on what type of whisky is being made, but all whisky’s need a small amount of malted barley so that the fermentation process can begin. Water is the most important ingredient in the whisky as it is needed to be as pure and clear of impurities to avoid adding tastes to the whisky that are not wanted. Whisky is then aged in wooden casks, generally made of charred white oak. There are strict regulations when it comes to the spirit known as whisky. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation and aging in wooden barrels. Whisky is made from 3 ingredients. Grains, water and yeast. Whisky is made at 80 to 140 proof and is 40 to 70% alcohol by volume. The larger producers of whisky are Scotland, Ireland, United States, Canada and Japan. Whisky can often have different flavours or oak, grain, vanilla, caramel and fruit or spices. Whisky is often aged 2 to 50 years and served straight, on the rocks or in cocktails.
Sources:
Ludlow. E, Whisky A Tasting Course. Penguin Random House.
Whisky versus Whiskey.
To E, or not to E? that is the question.
So, what is the correct spelling of the word Whisk(e)y?
To answer this question, we must look at the country of origin. Canadian, Scottish, Japanese and Indian spirits are spelt Whisky with the plural being Whiskies, whereas Irish and American spirits are spelt Whiskey with the plural being Whiskeys. The beauty of it is that the pronunciation is exactly the same regardless of where the spirit is distilled. But wait, just to throw a monkey wrench into that nice little neat answer some distilleries located in countries that spell it one way will use the opposite spelling. (example: America spells it whiskey but Makers Mark, Old Forester and George Dickel spell it whisky.)
Time for a little history lesson.
Whisky came from the Scottish Gaelic term uisge beatha, (pronounced /ooska bah/) and Whiskey came from the Irish Gaelic term uisce beatha (pronounced /ish-ka ba-ha/) both translated from the Latin term aqua vitae (pronounced /vahy-tee vee-tee/) meaning water of life. A truly fitting name.
Sources:
https://www.whiskyadvocate.com/what-is-whisky/