The Art Of Drinking Whisky

After carefully checking and sampling over the holiday period, I am pleased to say that 'The Famous Grouse' is definitely my favourite scotch whisky.

A little about its background:

Created by the firm of Matthew Gloag & Son Limited which was first established in 1800.

In 1896, Matthew Gloag developed a Blended Scotch Whisky to appeal to the growing numbers of British sporting gentlemen who were being lured to the Scottish Highlands.

He aptly chose the name 'Grouse Brand' and his daughter, Phillippa, sketched the Red Grouse (Lagopus lagopus scoticus) - Scotland's national game bird.

As word of this wonderful blend spread and its popularity increased, the blend was christened 'The Famous Grouse'.

The Red Grouse still appears on the label today and is a fitting emblem for this renowned whisky of Scotland.

Did you know that among the single malts blended to produce this excellent whisky is 'The Macallen' which is my favourite single malt?

It is said that the acquisition of knowledge on any subject that you are interested in only increases your appreciation for it. This can easily be said about the finest of scotches as well.

There seems to be a trend building with aficionados flocking the rolling countryside in Scotland just to sneak a sample of the gold they seek. As one must experience to appreciate, it appears that this is a task for the strong willed in this subject.

One could imagine many trips booked from abroad flocking to Scotland's coastlines in search of the malt that has only been heard of and not been tasted. This is not merely just a trend, to Scotch enthusiast, it is rather a mission. To be experienced in the fine subtleties of these malts and blended scotch whiskys is to many a dream. Some could not even imagine the soft roll that many of these great spirits have to offer to the tongue.



Buy at AllPosters.com

Spending time with true connoisseurs of scotch and single malts gives you valuable insight as to what to look for in a full bodied fine scotch. They have made it a life ambition to seek out and test what the worlds finest has to offer. Many of these great spirits of course are not easily obtainable some run very steep in price and are on the wish list of some of the great testers of fine scotch everywhere. Generally they have first dibs, as the company will wait in anticipation for a vote of confidence and endorsement.

So too are the batches that are still maturing that so many people are waiting for with absolute excitement. Given the time it takes for some of these blends to reach an acceptable maturity where it will be appreciated it is only natural that many testers keep close tabs on the process and look for hints of up and coming blends that can be comparable.

As many professional testers will state, the best of the best still and most likely will always come from Scotland as they have mastered this art with a precision and dedication second to none. Testers will admit when they have stumbled on a gem from another country but honestly have not found that diamond in the rough all that many times.

So instead they give honest and professional opinions to the public, the benders, and distillers themselves, taking into account how harsh possible poor media coverage can be.

Tasting Scotch Whisky is an experience involving all five senses. And to help compare different whiskies, there are some general steps that can be followed.

What to taste?
There are many ways to approach a Scotch Whisky tasting, for example, tasting whiskies of different ages, from different regions, or those matured in different casks. This is all part of the fun and discovery.

Select a suitable glass
A tulip-shaped glass will help to compare different whiskies by trapping the aromas in the bottom and releasing them in the small area at the top of the glass. Whisky is also often enjoyed from a tumbler, particularly if drunk with water or as a long drink.

Use your eyes
Hold up the glass up against a neutral background. What you see is important, as colour can give clues about the age of the whisky and the type of cask used for maturation.

New-make spirit prior to maturation is as clear as water. After years maturing in the cask, however, it can be a much darker colour. The colour comes from the whisky sitting in the cask over years, ebbing and flowing in and out of the wood.

Check the legs
Swirl the whisky around the glass, coating its sides thoroughly. Then wait and watch, as the liquid runs back down the side of the glass, the 'legs' of the whisky.

If the 'legs' are thin and run quickly, then it may be a younger or lighter whisky. If the 'legs' are slow and thick, then it may be a heavier or older whisky.
Next the nose

Confirm your assumptions and discover more about the dram using your nose. Indeed, a master distiller will use his nose alone to make judgements about a whisky.

Don't worry if it proves difficult to describe the aroma - scientists have discovered a wide range of flavours in whisky and different people will pick up different aromas. With a little practice, it becomes easier.

Add some water
After 'nosing' the whisky, try adding a little still water, then use your nose again. The water will reduce the alcohol content, and raises the temperature slightly releasing more of the whisky's flavours - and you will see this happening in your glass.

And now, finally, taste
Sip the whisky and allow it to lie on the tongue and coat the sides of your mouth. You might pick out different flavours to those you were aware of using your nose. Roll the spirit around so that it comes into contact with all your taste buds, sweetness at the tip of the tongue, saltiness along the sides, dryness and bitterness at the back.

The wonderful flavours will develop, unfolding in the mouth. Ask yourself what flavours you are experiencing and how the whisky feels in your mouth. Does the flavour last a long time or does it disappear quickly? This is the whisky's finish.
So what did you taste?

Well, there is no right or wrong answer. Everyone and every whisky is different. That is why tasting Scotch Whisky is such an enjoyable and rewarding individual experience.

Also remember that when tasting different whiskies, always do so responsibly. Scotch Whisky is a drink to be sipped and savoured. Have water available - this will cleanse the palate and can be interspersed between trying different whiskies.

Acknowledgment: Scotch Whisky Association

Japanese whisky is spelt the Scottish way because the first person to distil whisky learned the trade in Scotland and is made by the Scotch process and blended. Whisky production in Japan began around 1870, but the first commercial production was in 1924, when the country's first distillery-Yamazaki-opened. Japan is now the second biggest producer of single malt whisky in the world.

Their whisky is matured in climates similar to that which American Bourbon is matured, so it is quite an interesting comparison between Scotch and Bourbon, with the Japanese Whisky being produced with Scotch style methods and matured in a climate similar to which American Bourbons are matured in.

The Japanese oak produces a spicier, more intense, more tannic, and somewhat sweeter whisky than traditional American oak. Japanese oak is used primarily for the maturing of Yamazaki whiskies, and it is used in limited amounts.

People find that Japanese whisky is actually ideally suited to food where other whiskies are perhaps a little more intended to be drunk alone and is made in a variety of styles, and production methods vary widely (unlike, say, in Scotland, which is very similar from distillery to distillery). J

Japanese whisky is now well and truly on the radar having won 'Best Single Malt' and 'Best Blended Whisky' at this years World Whisky Awards and has finally scotched all criticism by being voted the best in the world, ahead of its Highland rivals.

It is a well-repeated argument that the Scottish have the market sewn up as far as making the best product on the planet; however there are a few thoroughbreds in other stables that are now worth a mention. Bourbon has long been associated with Kentucky and for good reason as it is the state where this interestingly crafted beverage was first developed.

Elijah Craig a Baptist minister in the late 18th century in Georgetown Kentucky unveiled the first Bourbon whiskey to farmers and townsfolk alike who liked what they tasted and the trend took off almost instantly. Some people say that even the father of the great Abraham Lincoln got into the action.

European settlers first brought this trade secret with them to North America and in turn shared it with their new neighbours which set under way a boom in production. 1791 was the year when the whiskey rebellion took place in Pennsylvania where the government foolishly elected to impose a tax on whiskey and whiskey sales.

Of course this did not sit well with distillers so they made their way to the Kentucky Mountains to avoid the collectors of said tax. Eighty percent of all Bourbon today is still distilled in the state of Kentucky. A royal family of French descent carried the name that now decorates the bottles of this Kentucky gold. The name was introduced in 1758.

The attempt of American independence from British rule saw the French giving support so as the independence grew new land developments in America were named in French as a tribute to their assistance. In the year 1785, Kentucky was known as the Kentucky district of Virginia and not a separate state.

Through some of the river ports in Kentucky the whiskies were shipped down the Ohio River to New Orleans. Northeastern Bourbon county and Limestone county combined in 1789 to forge Mason county Virginia.

Although Bourbon is less restricted than Scotch, there are some regulations in place today. State regulation on Bourbon distilling requires the brew to be made from 51% corn; however barley wheat and rye may be used for blending purposes. It must be between 80-160deg. proof.

The soft texture and sweet taste come from the corn itself. After it is distilled in a continual still, it is then filled to casks made of oak for maturing for a much regulated minimum of no less than two years. These regulations make Bourbon what it is today, a very popular whiskey among all who drink.

Next time I'm going to enlighten you about Japanese Whiskey!

Whisky is a dynamic, volatile spirit which evolves in the glass and challenges the senses. Whisky is made from just three ingredients; barley, water and yeast; and then there is a secret but often critical influence, peat.

The whisky is left a minimum of three years but usually between 8 and 25 yearsin wooden barrels to mature. If the whisky is from more than one cask, then if it includes an age statement on the bottle, it must reflect the age of the youngest whisky in the blend. Single Malt whisky is from a single distillery, but will usually contain whisky from many casks, so the blender can achieve a taste recognisable as typical of the distillery (unless the whisky is described as "single-cask").

Over and above the choice, and where to start, its worth remarking that in almost all cases once a bottle of whisky is 70-80% empty the remaining liquor will change character because of its exposure to air.

The price has gone up over the last few years, but the whisky is still worth it, so enjoy now and again.

Twelve: Is this indeed the magic number when it comes to fine scotch? In a matter of terms the answer is yes.

When trying to decide on a scotch it would be best to look for that magical number, as it will indicate to you that at least it has grown into full body. There are quite a few bottles out there that have aged longer, yet obtaining these gems can prove to be tricky. An old bottle of scotch is a real treasure.

Scotch, at least fine scotch, is meant to roll off the back of your tongue, and give you a warm and subtle punch in the tummy. Younger scotch, has not been given a chance to build a personality, hence it is not as smooth. It seems to be agreed that twelve years or longer is the magic number when it comes to the age of perfection for fine scotch. It may come in many different fashions and labels yet the song remains the same; good scotch has been brewing for awhile.

The production of Scotch whisky takes time, a lot of time. It is a slow process that takes years. However when it is done correctly, the product is one well worth waiting for.

Barley is placed in deep tanks of water for approximately three days. After it germinates, the barley is then moved to the malting segment of the distillery where it will go into drums, sometimes known as the malting floor.

The germination process converts the starch in the grains into sugars. This feeds the yeast in the fermentation stage. Turning the barley frequently ensures the temperature remains consistent. Sheils, another name for a wooden shovel, are used to turn the grains, on a traditional malting floor. The grains will die if the temperature reaches above 22 degrees, and will the stop the entire process as the starch will not be converted to sugar.

The grain is then kilned so as to halt the continuation of sugar consumption; the kiln will dry up any moisture. Generally a kiln is a building of two stories high with the top perforated to allow all heat to leave. The lower floor contains peat bricks that are heated. During this process the grain is dried and takes on that peat like reek. The pagoda style roof on a distillery is the most noticeable characteristic. The malt must not be heated above 70 degrees or it will be damaged and unusable.

Most of the distilleries today buy all their malt from a centralized malting company. However there are still a select few that remain traditional and do it all themselves.

The grain is milled into grist and combined with water in mash tubs to be heated to 60 degrees. During the mashing period the water is changed at least four times to remove sediment. The bi-product of this mashing is called wort. The wort must be cooled prior to mixing with yeast in what is called a wash back. This large container is never filled to the top as the wort froths a lot due to carbon dioxide. After two or three days all the yeast is killed by the alcohol. The end product of this cycle is called wash. It contains an alcohol percent of five to 8 percent.

The stills in which the wash is placed are made of copper and are a certain shape to allow for proper distillation to occur.

After all this is complete the brew is then placed in casks made of oak, which have been lightly charred on the inside, for a minimum period of eight to twelve years. The characteristic colour we recognize is solely the result of this time spent in oak barrels.

It is said that the art of distilling was discovered somewhere in Asia in approximately 800 B.C.

The method by which the processes found its way to the British Isles is uncertain; however we do know that the Moors brought the art of distilling to Europe and that the art was then refined in monasteries throughout central Europe. Apparently the patron saint of Ireland, St. Patrick, carried this trade into the monasteries in 432 AD on a Christian mission. Regardless, the Celts did attain the secret eventually and made their water of life that in Gaelic is pronounced "Uisge Beatha".



Buy at AllPosters.com

This simple yet not well-known name is how the scotch whiskey came to be, as Uisge means whiskey. The millstone year for whiskey in history would have to be 1494 as a Sir Friar John Cor of Scotland ordered eight bolls of malt. It was reportedly to be used for aqua vitae which is the first accountable proof of production of whiskey in Scotland.

The skill of distilling soon left the monasteries for the farms where just about everyone was making whiskey up until about 1820 this is when the government decided they were going to shut down personal and private distilleries making them illegal. It was not until the eighteenth century that it was discovered that with aging came a mellower brew. The findings of the aging process was practically tripped upon when an old cask long forgotten was found full of the good stuff.

By the year 1725 the English malt tax was forged however not without bloodshed. At this time every second bottle of malt distilled in Scotland was of the illegal kind due to roving excise men, illicit distilleries, and the fashion of smuggling.

In 1820's much trouble arose in the form of crime and tough taxing policies which eventually became completely unmanageable. To solve the problem, the government ordered the Excise Act which allowed the government to track which distilleries were legal and those which were not by using labels.

Whisky started out as a product for the British market in the 1820s, but today it has become a drink that is appreciated and loved around the world. Much of this incredible development is the result of the introduction of blended whisky. Even today approximately 90 percent of all whisky that is produced in Scotland is used in blended whisky. However the interest of single malt whisky has increased in recent years and this development is likely to continue.

Many people get confused and the difference between single malt and blended scotch. The blended variety consists of approximately fifty different grains, and single malts, sent from many different producers. The term single malt refers to one single distiller, and therefore what is produced, is indeed not the product of blending.

They say that every 50 years is the leveling out point on scotch, as it will no longer get better with age. Prior to that point it is like wine and will continue to produce a better taste. The differences in many of the distillers of fine scotch in Scotland can be very noticeable, as the geography lends to different techniques.

Each region of the Scottish territory yields a different product due to varying methods of development. Many methods can be employed, right down to the grains and water used. Some distilling companies even use certain peat mosses on the grains for added flavor.

One would assume you must try them all, to consider yourself a true aficionado.

Why is it that scotch always seem to be left alone in the bar scene? It is understandable that most people find scotch to harsh to drink while dancing the night away but could it not be introduced in some mild cocktails? Generally it is assumed that the sweeter drinks tend to give you the staying power on the dance floor as it is usually loaded with sugar.

Sugar is not an ingredient that one would associate with scotch and many of the clubbers will shy away from the so called old mans drink. Yet they really do not understand the potential that scotch in small doses in sweet drinks can have. It can liven up the party in a relatively short amount of time.

Of course there are the few drinks out there that may inspire a look into by the up and coming yuppies that are trying to mature. One of these mild scotch drinks is the Rusty Nail. This wonderful drink contains 1 ½ oz of scotch ½ oz of Drambuie.

And a twist of peel from a lemon.

This drink forgoes the common rule of no ice with your scotch, as the glass should be filled almost to the brim with cubes. Then the Drambuie and scotch are poured in together stirred vigorously and garnished with the peel. This makes a delightful small mixed drink that is much easier on the throat as well as the stomach that straight scotch.

Another popular drink is the whiskey sour. This drink is open to enjoyment by all classes and generations. This drink contains 2 oz of blended whiskey, the juice of half a lemon, ½ tsp of powdered sugar, one cherry and half slice of lemon.

Again this drink is easy to make. Shake the blended whiskey, the powdered sugar and the lemon juice with ice then strain into a whiskey sour glass. Lastly, top with the cherry and garnish the drink with the lemon slice.

Another great drink that the younger crowd may enjoy is the Rob Roy. This is a very simple drink that is relished by many and is very short on the prep time so you can be back on the dance floor in no time flat.

This drink contains 1 ½ oz of scotch whiskey and ¾ oz sweet vermouth. You merely stir contents with ice and strain into a cocktail glass.

In today's world of clubs and young drinkers, fine Scotch often falls by the wayside. A much more sophisticated drink, Scotch is popular with older, more mature drinkers. Will this classic favorite eventually die out to all the pretty drinks served up in coconut shells with pretty pink umbrellas?

The answer is probably not. Although Scotch on the rocks, is getting to be more and more unpopular among the bar drinkers, there are mixed drinks that feature fine Scotch with fun names that appeal to the younger crowd.

Drinks like the 'Rusty Nail' which features Scotch and Drambuie or the Scotch 'Happy Sour' which features Scotch and cherry flavored brandy are fun drinks that the twenty-something's love to order.

However, it is the unique taste of fine Scotch that sets it apart from the fad drinks that are all the rage today. There are a multitude of these kinds of mixed drinks, but to the true connoisseurs of fine whiskey, a cold scotch on the rocks is the only way to enjoy a fine scotch.

Scotland can be divided into six different malt making regions; Islay, Campbeltown, Speyside, Islands Lowlands and Highlands. Each of these regions produce a different malt as the characteristics are different, as are the methods of distilling. Climate variations, raw materials, and production methods all play a role in the differing qualities and attributes of these malts.

Islay
This is a small island off the western coast of Scotland and is the site of many wonderful malt distilleries. They have many variations of malts however the most notable carry a tangy smoky peaty taste. The current number of running distilleries is at eight although at one time there was said to be twenty-three, with the newest edition opened in 2005.

Lowlands
This mountainless and flat region is apparent by its name and is in the most southern region of Scotland. This brew contains less of the smoke, peat, and salt than most other malts coming from Scotland and it carries with it a mildly fiery yet smooth taste.

Speyside
This is undoubtedly the centre of the whiskey universe in Scotland. The Spey River runs directly through the area hence the name. A good majority of top distilleries use water from the river in their processes. Although some of the characteristics vary in speyside it is still a part of the Highland geographically speaking. Someone interested in trying a traditional Scottish malt for the first time would do well with this malt, as it is rich and relatively mild in taste.

Highlands
The largest malt-producing region in Scotland is by far the Highlands. This brew is smoky and very rich. In comparison to malts from the lowlands, many of the different distilleries produce a different taste to their malts. This is caused by the varying microclimates. The use of many different raw materials and the inclusion of some changed production routines also contribute to these distinctions in taste.

Campbeltown
At one time Campbeltown was Scotland's prime distillery site. Twenty-one distilleries were active in 1886 however only three are currently in business. This region is still considered a separate malt state for the value of historians.

Islands
Arran, Orkney, Mull, Jura, and skye make up the body of islands that sometimes get confused with Islay. This is in fact an entirely separate region. Those whom have some experience drinking malts generally enjoy the malts from this region.