whisky index

Tasting -
1. observe color
2. legs - more cling, slower descent, usually means more sugar - thus sweeter
3. sip - allow to flow over your tongue so it hits all the taste areas

"Releasing the Serpent" - pour a drop of water into whiskey and watch the water react with the natural oils in the scotch. notice how it opens up the nose. Taste how it changes and softens the whiskey often sweetening it and smoothing any harsh edges. Whiskey reacts to water like wine reacts to air

History - First mention of whisky is in a Scottish exchequer's rolls (accounting books) from 1494 mentioning the gaelic word for 'Acqua Vitae' (water of life) and it's being made from malt. However, historians generally agree that it was brought to Scotland by Irish monks in the early 14oo's that learned the distillation process from eastern/arabic perfume/essential oil distillers with the intent of using the alchoholic beverages for medicinal purposes. In both Ireland and Scotland, people were using so much grain for whisky distillation and not medicinal alchohol (doesn't spoil, better return on money than when used for food, and more fun) that the governments began taxing the portions of crops used for distillation in an effort to increase the supply of the grain used for food.

There are three primary categories of Scotch whisky. They are malt whisky, grain whisky and blended whisky. All three share one common requirement which is that they have matured for at least three years.
Malt whisky is a wholly natural product, produced from a raw material of 100% malted barley, which is fermented with yeast and distilled in a pot still in batches.
Grain whisky is made from a combination of cereal grains, most often unmalted barley, wheat and maize. Unlike malt whisky, it is made in a continuous process.
Blended whisky is usually made up of a combination of several grain and malt whisky varieties. Blended whiskies were developed to meet the demand for less characterful flavours from the whisky consumer. The proportion in blends is generally around 40% malt and 60% grain whisky. (except Johnnie Walker Green Label)
Single malt whisky is the malt whisky produced at just one distillery, without any blending with a product from elsewhere. It is possible that a single malt could be the whisky from a single distillery but combining several different batches from over the years.

History snip-it - Taxes on malts resulted in the wilder northern part of Scotland not adhering to laws therefore more single malt distilleries because they did not pay the expensive taxes on the barley or their still capacities. When tax collectors came around and asked them to declare what percentage of their crops would be used for distilling they lied and said none and did not license their distilleries until the govt. incentivised them to do so by dropping their tax rates. The more law abiding southern parts of Scotland began blending malt whiskies with grain whiskies to escape the high taxes and soften the rough, oily, and heavy single malts of the time. In general, the lowlands will have larger stills and the northern regions' distilleries will have smaller ones due to the taxes levied on the capacity of the stills.

general - 2 x distilled - majority aged in ex-bourbon barrels with some double maturation - each label is distilled from malt made from a single strain of barley - Similar to an estate bottled wine, single malt scotches utilize locally grown barley, locally cut peat for drying, local and often legally protected/restricted use water sources, with all distilling, bottling, and aging done on -site with slightly differing equipment. The difference between these proprietary ingredients, equipment, methods, and the surrounding climates produce unique tasting whiskies even in distilleries only short distances from each other - Older whiskeys are not necessarily better whiskies but it does make them more expensive because of the cost of aging and the 'angels share' lost to evaporation every year in the casks. -

The whisky evaporation technique - Place a drop of single malt scotch in your palm and rub your hands together until it evaporates. Place your nose in your cupped hands and you can smell what it smells like where that whisky is made. For example, scotches made by the sea will smell of salt air, seaweed, peat while lowland scotches made in a more pastoral area will smell of heather, flowers, grass, or pine.

anti-oxidants - One glass of single malt scotch has more anti-oxidants than two glasses of red wine. I choose to believe this bit of information while also betting that the researchers were Scottish and happy.

Single Malt Regions -

Highlands - geographically by far the biggest of the six whisky-producing regions of Scotland, it is made up of many different terrains. There is considerable variety in the malt whiskies of this region. This is truly a vast land of rugged peaks and heather-covered moorland. Broadly speaking, the Highland single malts are warm and rounded with spicy notes [Dalwhinnie, Glen Ord, Royal Lochanager]

Lowlands - characterised by rolling fields which are ideally suited to growing grain for whisky. This softer landscape is mirrored in the region's malts, which tend to be lighter in both colour and body than whisky from the Highlands. Traditionally, the stills of the Lowlands are bigger than those elsewhere in Scotland and this results in a lighter spirit which often needs less time in the cask to reach maturity. The Lowland malts have the fresh, floral and cereal aromas. [Glenkinchie]

Speyside - the lush, fertile valley of the river Spey is the heart of malt whisky distilling. Situated in the north-east Highlands of Scotland, the region grows the barley that is essential for malt whisky production and more than half of the distilleries have their home here. Its terrain is less harsh than the Highlands and more heavily wooded than much of the rest of Scotland, but nonetheless displays astonishing variety: rugged trails, heathery heaths, emerald hills and verdant glens. The Speyside malts are typically complex; a cornucopia of fruity and floral flavours with hints of green apples and citrus notes. [Craggamore, Cardhu, Glen Elgin, Knockando]

Islay - The most southerly of the inner Hebridean islands off the west coast of Scotland. As a terrain, Islay is a mix of rocky, heather-covered hills and ancient peat moss alongside more fertile plains. Islay produces malts of strength and purpose, earthy, smoky, and with the smell of the burning peat fires - the 'peat reek' - very much present in its most treasured representatives. [Ardbeg, Caol Ila, Lagavulin]

important sub-regions -

Coastal Highlands - The region carries the historical legacy of a short supply of locally grown barley. As a result, it has fewer distilleries. The whiskies from this region maintain the sweet characteristics of the Highlands, but with an appetizingly briney flavour. It remains a topic of much debate as to how these maritime notes come to find themselves in the whisky, but they are undoubtedly there. Coastal Highland malts combine the rich warmth of the Highlands with the peaty edge of the Island malts. [Clynelish, Oban]

Island malts - Malt whisky is only made in the Orkneys and the Inner Hebridean islands of Arran, Jura, Mull and Skye. Rocky, windswept and stark, the island landscapes are harsher and more barren than other parts of Scotland, with wood giving way to peat as a fuel for malting the barley. The resulting smokiness is unmistakable with a peaty nose and flavour to match. [Talisker]

Created on Tuesday, July 8, 2008 6:05:11 PM US/Central from /Users/brentjohnston/Desktop/Whisky info.vpdoc