Whisky: It’s home is Scotland!
A number of fabulous whiskies are all available in the marketplace. All are enjoyed either neat or thrown over ice as in ‘on the rocks’, with either a dash of still or sparkling water or with ginger ale as a long drink. It also makes for an exceptional cocktail drink. I’m a fan of adding cola to provide some toffee sweetness.
It is fair to say though, the land of the rising Sun, Japan, rightly claims to have made some exceptionally smooth products – see the offerings from Suntory for example. However, don’t ignore those from other parts of Britain, Ireland, the United States Of America, Australia and India either.
History
Whilst history is a little scant concerning whisky’s origins, it probably originated in Ireland where the monks were producing a form of distilled alcohol known as uisge beatha in the 7th century. In Latin this would translate as aqua vitae or ‘water of life’. In those times, fermented fruits were distilled and only used as medicine.
Clearly, it came to Scotland. The irish monks probably took the formulation over seas in the 9th Century. There is a reference in the Exchequer of the Rolls of Scotland of 1495 which talks about the ‘water of life’. The use of barley is established in the mid-1500s
In the 1600s, uisge is corrupted to usikie and in 1715 begins to be anglicised to ‘whisky’. The name is firmly established in 1736.
In 1603, King James VI of Scotland also becomes king of England and is known as James I. Further formation of the union with England in the 1700s leads to the British parliament taxing the production of whisky. Legal production declined and was overtaken by illegal production. The small distilleries developed and began to produce their own distinctive styles because the traditional recipes were passed down amongst the clans.
The result of such haphazard development led to the creation of three main types of whisky. These are still grain whisky, malt whisky and blended whisky.
Brief Outline On The Process of Distilling Whisky
The general process requires distillation in a copper pot, usually as a batch still. The spirit matures in oak casks which have often been used to store other wines and spirits such as sherry or port. The whisky must be allowed to mature for at least 3 years according to law before bottling and retail. In olden times, whisky was sold as soon as it was produced but quality suffered as a result.
The complex flavour of whisky not only comes from the raw ingredients but the water and the way it is stored in oak barrels. Many different distilleries pride themselves on the choice of barrel and nature of the barrel. The Glenlivet Founder’s Reserve for example uses American oak casks which are said to impart a particular note.
You will find that most single malts have an alcohol content of 40 per cent by volume.
The distilleries are found all over Scotland but given that water is such a special ingredient, quite a number are located in the Speyside region where the infamous river Spey wends its way into the North Sea. On one side are the Cairngorms whilst the other is mainly the Great Glen.
Drinking Whisky
You can either approach whisky neat or with some addition. The experience of drinking whisky for the first time is never forgotten. You either shed a few tears as you gulp the first one down with an immediate sensation of raw alcoholic heat. I must have spluttered. There are some of us who have drunk enough that the memory never returns until the next day and then it’s a blur.
Burns Night – A Celebration Of The Poet With Whisky
One of the great annual events of the year on the 25th January is to mark Burns Night. This celebrates the life and poetical works of the Scottish ploughman poet. A number of Scots hold a Burns Supper which is traditionally a menu of haggis, neeps or turnips (sometimes swede) and tatties (potatoes). The other great addition is to sink a dram or few of a single malt or blended Scotch whisky.
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Blended Whiskies
Blended whiskies have been an established part of the lounge and bar scene ever since it was recognised that a uniform product was needed year in year out for retail.
Johnnie Walker
Johnnie Walker (manufacturer: Diageo) is famous for its ‘label’ brands depicted by a Victorian gentleman resplendent in top hat and walking cane striding across the front of the bottle.
The ‘Red Label‘ is the best-selling Scotch blend in the world with its fruity apple, honey and peppery notes. It has a lingering smoky finish too. We know that 35 different single malt and grain whiskies are involved in the development of its well established complex character. The whisky critics describe the flavour of Red Label as:-
‘sweet smoke and crackles with sparks of cinnamon; honey cascaded over fresh fruit while pepper bursts through crisp apple‘.
A Johnnie Highball cocktail is one to be served in a tall glass filled with ice and mixed with lemonade and ginger ale.
One of the most famous blends is Johnnie Walker ‘Black Label’ which offers the drinker a rich, fruity and spicy flavour on top of which are slightly caramel, toffee notes and a smoky aftertaste. The whole is matured for a minimum of 12 years and includes in its mix, 30 malt and grain whiskies sourced all over Scotland. Jim Murray, acclaimed author of the ‘Whisky Bible’ considers this blend at the pinnacle.
An even more interesting product is the rich and intense taste of Johnnie Walker ‘Double Black Label’ which has an even richer, intense flavour coupled with vanilla notes. This one demands a dash of spring water to release the various full-bodied smoky flavours that emanate in the mouth. Smoky malts are specially selected, stored in deep-charred, extremely old oak casks. The whole is reminiscent of West Coast and Island single-malts from places like Oban.
Haig
One of the most recent additions to the whisky world is Haig Club Clubman (40% ABV) which is a single grain Scotch matured in fresh bourbon casks. This is distilled at the Cameronbridge Distillery, founded in 1824 by John Haig. It was developed in partnership with Diageo, the British entrepreneur Simon Fuller and that icon of British sport and modern style, David Beckham. It is said to have vanilla and dried fruit notes which result in a ‘light, sweet and vibrant taste with a smooth, clean finish.’ The spirit works well with Colas as the sweetness is complemented by the caramel finish in a cola. It performs really well as a delicious long, mixed drink. The product is aimed at those who are not overly familiar with scotch but are seeking a subtle, sophisticated drink for evening supping.
Bell’s
One of the great popular blends is Bell’s. A whisky now owned by Diageo but was developed back in 1825. It rivals Johnny Walker Red Label The original is found at most retailers and has a rather pleasing, increasingly punchy impact on the palate. The flavour is described as slightly ginger bread and works especially well in mixers. You know you are drinking Bell’s because that ginger spice note is distinctive.
Chivas Regal
A beautiful blend of honey, apple and vanilla. The blend they espouse is one that has matured for over 12 years. This has a sweet smooth flavour which can be used in a variety of cocktails. They recommend the Rob Roy cocktail.
Monkey Shoulder
A blend which is smooth and fruity and comes from Speyside.
Single Malt Whisky – The Distilleries
Aberfeldy
Aberfeldy is the the distillery built on land famous for its deposits of gold and draws its water from the Pitilie Burn, laced with alluvial Gold.
They have a 12 year old single malt which smacks of fresh aromatic flavours bolstered by fruity dried apricot and a flower bower of honeysuckle. It’s a sweet array underpinned by the spice and oak flavours of the casks this whisky is kept in. This is not surprising as the casks would have once held wine from the vineyards of the Côte-Rôtie appellation of the Rhône Valley in France. For some there is an interplay from neroli orange with a slight vanilla and almond overtone.
This recently won the International Spirits Challenge – 2020 GOLD MEDAL, CWSA 2020 – Double Gold Medal.
Aberlour
This award winning Speyside distillery was established in 1879. The owners Pernod Ricard now offer a range of whiskies based on their years of maturity.
The 12 year old has rather soft and well rounded notes. It has according to various tasting bodies, fruity notes of red apple, spice, sherried character and fruity aromas balanced with a rich chocolate, toffee, cinnamon and ginger spiciness. The body is warming and lingering in its finish. The colour is a golden amber with a ruby tinge. Ideal served neat or on the rocks. It was the 2015 silver outstanding medal winner – international wine and spirits competition. The IWSC awards tasting notes describe the aroma as:-
“Super, inviting nose with kumquat, orange and lemon then rich malt and vanilla, big but dignified entry into the mouth with immediate flood of the palate and flavour distribution brings ripe fruit, lots of spice both sweet and peppery”.
Auchentoshan
The Auchentoshan distillery was given birth in 1823 in that great city of Glasgow. One of its better known whiskies is the American Oak Single Malt is Scotland’s only triple distilled whisky. It is a lowland single malt of golden colour with a sweet aroma of vanilla and coconut. There is a also citrus zesty thrill to the drink. That triple distilling process means the flavour is exceptionally smooth and versatile for cocktails. There is a whisky and ale serving which opens up a new world for this particular drink. The whisky is matured in American bourbon casks. It is a winner of the International Wine & Spirit Competition 214 Médaille d’Argent ISC 2018 Silver Medal, IWSC 2018 Silver Medal, IWSC 2017 Silver Outstanding.
Balvenie
Balvenie whisky was founded by William Grant in 1889. He began his life in Dufftown, 1839 and at seven started herding cattle for his family at a farm on the River Deveron. Spells as a cobbler and clerk lead to a book-keeping job at the Mortlach distillery. He soon learnt about distillation. In the shadow of Balvenie Castle, he started his distillery.
One classic product is the Double Wood 12 Year Old Single Malt Scotch Whisky. This is a 12 year old malt said to taste of sweet fruit, sultanas overlaid with Oloroso sherry notes and layered on top, vanilla and honey.
The Dalmore
Look for the 12 year Old Sherry Cask Select. This distillery has produced a whisky which is more sherry in than many others. It relies on maturing in American white oak ex-bourbon casks and then completed in the rarer and aged oloroso sherry casks. The critics describe the aroma as citrus with aromatic spice and chocolate. In the mouth the Seville orange comes through with dried fruit and vanilla pods. It finally finishes off dark chocolate and roasted coffee.
Glenfiddich
Glenfiddich is a family run distillery operating since 1887 which makes it one of the oldest in existence. The distillery was started by William Grant with a second-hand copper still on Christmas Day and is still going 5 generations later. The name Glenfiddich is gaelic for ‘Valley of the deer’.
The distillery created a single malt 15 year old Scotch whisky (40% alcohol content). This especially flavoursome whisky is produced in their most recent innovation, the unique Solera vat. The process was pioneered in 1998. This special vat houses a mix of single malts which have already been matured in bourbon, sherry and new oak casks sourced from Spain and America. The Solera Vat is always kept half-full so that the various flavours continue to develop, adding rich complexity.
Tasting notes (Glenfiddich 15 years): The whisky is non-chill filtered to protect the many subtle flavours the spirit offers. It is described as having unique floral, honey, rich fruit, warm spice and peppery notes which are released along with a sweet, velvet and warm finish. At full strength the smooth, warming flavour is centred around a delicious creamy spiciness. After adding a little water, the softer vanilla and gentle luscious fruit flavours come through.
It has won a number of prizes at the International Wine & Spirit Competition and the International Spirits Challenge. This makes it the world’s most decorated single malt.
The Glenlivet
George Smith sets up his distillery in 1824 in the Glenlivet (valley). One of his signature whiskies is Founder’s Reserve which is matured in a mix of American first-fill oak casks and more traditional oak barrels.
Highland Park
One of the great distilleries on the Orkney islands. So many commentators come up with the fact that this distillery is closer to the capital of Norway, Oslo than to London that they forget this place overlooks Scapa Flow. It is noted for its excellent whiskies.
The 12 year old Viking Honour has an elegance only seen in some whisky. The notes are citrus, fruit and slightly peppery.
Isle Of Jura
The Isle Of Jura distillery has produced ‘Superstition’. The flavour is described as ‘lightly peated with hints of smoke and spice. Tastes of tangy cinnamon, ginger spice and honey with whispers of salty sea spray, rich coffee and roasted chestnuts’. The colour is of a deep intense mahogany which is slightly darker than other whisky hues. It has won awards including:-
2015 Silver Outstanding Medal Winner – International Wine & Spirits Competition.
IWSC Awards Tasting Note (Jura: Superstition). The floral rose sweetness of Turkish Delight, with the addition of honeycomb and aniseed, makes for a deliciously approachable yet well structured malt.
Dalwhinnie
One whisky that isn’t as well known as it should be is Dalwhinnie Winter’s Gold. This comes from the highest and coldest distillery in Scotland. This spirit has a flavour rich with toffee, fresh green apple and honey notes and supported by some robust smoke and golden malt hints.
Lagavulin
A conservative distillery by all accounts from the island of Islay. It is not known for experimentation but offers very solid whisky.
The famous 16 year old Scotch malt from Lagavulin (Owner: Diageo) is a treat at any time and occasion. This is a 43% ABV which has been matured in oak casks. The flavour is described as dry and peaty, a smoky-rich flavour with a ‘gentle but strong sweetness’, followed by sea and salt coupled to woodiness.
This whisky is best with intensely flavoured salty blue cheeses – Roquefort, Stilton, Gorgonzola and Lanark Blue. Also excellent with anchovies on toast.
Awards: 2015 Silver Outstanding Medal Winner – International Wine & Spirits Competition
IWSC Awards Tasting Note: Smoke and marzipan distinguish the nose, with a certain nuttiness joining these flavours on a palate that shows well-integrated oak and a delicate sweetness.
Laphroaig
A distillery situated on the island of Islay
The 10 Year Old Islay Single Malt Scotch is one to look for. It has a shining, gold colour with flavours of smoke, seaweed, sweetness overlaid with some medicinal, slightly phenolic notes. The saltiness coupled with sweet is due to the peaty water used in its distillation. It has a full bodied long finish. Laphroaig 10 has won numerous awards, including a Gold medal at the 2019 San Francisco World Spirits Competition It was also named in Jim Murray’s Whisky Bible as 2019’s Best Single Malt Scotch 10 Years and Under.
Flavour
The flavour of whisky has been part of the overall sensation associated with this national spirit of Scotland. Over a 1,000 compounds have been identified in the aroma of whisky alone. They include generally a variety of alcohols and fusel alcohols, fatty acids and esters, lactones, aldehydes and ketones and other carbonyl compounds. We’ll talk about this in another post at a later date because there is nothing more complex. To really understand whisky flavour though, dip into Jim Murray’s annual examination of the best whiskies in the world.
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