Wild about Whisky

Whisky facts

Some interesting whisky information

Whisky is produced from cereals (grain), yeast and water. The grain is milled, warm water is added, then the yeast, and the wash, as it is called, then begins to ferment. After a day or two fermenting, the beer-like wash is distilled into a colourless spirit, and then vatted for maturing in an oak cask. In the USA the cask is American White Oak, which is charred on the inside to form a thin layer of charcoal. The whisky or bourbon is then matured in the cask for a minimum of 2 years. After bottling the spirit, the cask is then shipped over to Scotland for maturing Scotch whisky. Scotch whisky is almost always matured in an ex-bourbon (around 80% of total production) or ex-sherry (European oak) cask. Some whiskies are "finished" in different casks for a few months - these could be sherry, port, brandy, wine or even rum casks.

Whisky does not age in the bottle. Once bottled the whisky should keep for at least 20 years if left unopened. Once opened, the whisky may begin to oxidize after around 6 months.

Scotch whisky is normally bottled at around 40 – 43% alcohol by volume (ABV), after being diluted with natural spring water from around 60% ABV in the cask. Some whiskies are sold as cask strength, indicating the spirit has not been diluted. Often these whiskies are also marked as non-chillfiltered, meaning the whisky has not undergone the process of chilling to remove the fatty acids. Many whisky afficianados believe this removes some of the flavour. An non-chillfiltered whisky may become slightly cloudy on adding water or ice.

How should whisky be taken?

Our recommendation when tasting whisky is as follows:

Observe the colour – this can range from almost gin-clear, through chardonnay, to light gold or deep amber. Swirl the whisky around the glass – note the legs or tears as the spirit flows back down the glass. The slower the legs run down the sides of the glass, the more oily the spririt. This often results in a pleasant mouth-feel, coating the inside of one's mouth with delectable whisky flavours.

Nose the whisky, from around 10cm at first, then from the glass. Don’t inhale too deeply, just enough to nose the various delicate aromas through the spirit – is it sweet, fresh, malty, honeyed, spicy, herby, floral, perfumey, smoky, rubbery?

At this stage you may like to taste the neat spirit. Don’t let anyone stop you.

Then add a drop of water (around 20 – 30% by volume, this is referred to as releasing the serpent. Now nose it again. How does the water affect the aroma? Does it improve or not? Notice other aromas coming through in layers. Some whiskies improve while standing, others lose their aromas rapidly, some even take a turn for the worse!

Now take a generous sip, and feel the whisky in your mouth. Does it have a pleasant mouth-feel – is it buttery, waxy, oily? Try to identify the flavours on your taste buds, then swallow the spirit and feel the finish. It should impart a pleasant, warm sensation as it goes down. Does it have a long, spicy, finish? A short, sharp attack? Some whiskies have a long, sustained finish, while others die within seconds of swallowing.

Ice or a mixer?

When tasting whiskies, it is standard practice to drink them with a drop of water, or sometimes even neat.

How you drink them is up to you – in a tasting glass or tumbler, with ice, water or a mixer – as long as you enjoy the experience.

Whisky types

Scotch Whisky

A Scotch whisky has to be produced by a Scottish distillery with local water, cereal (mainly malted barley) and yeast, and then matured in used oak casks for a period of no less than 3 years to a minimum alcoholic strength of 40% ABV.

Scotch single malt whisky is distilled twice (with the exception of Auchentoshan in the Lowlands, which is triple distilled). The spirit is then matured in an oak cask that previously held bourbon or sherry, or a combination of both. There has been a move recently to “finish” whiskies in casks that had previously held sherry or other spirits, after maturing the whisky in ex-bourbon casks. Peat is used widely in Scotch whisky production, lending the spirit a smoky aroma and taste.

There are presently around 90 working distilleries in Scotland.

Irish Whiskey

Irish whiskey is distilled and matured in Ireland for no less than 3 years in a used oak cask. A wide range of cereals is used, which can include rye. The Irish prefer to triple distill their whiskey (to be sure, to be sure, to be sure!), which makes for a lighter, purer spirit, and no peat is used in the process, with the occasional exception.

Bourbon

To be recognized as bourbon the whiskey must be matured at less than 80% ABV, and matured in the USA from a mash of no less than 51% corn, then aged for a minimum of 2 years. Nothing is allowed to be added to the spirit that would alter the colour or flavour.

Tennessee Whiskey

As for bourbon, but produced in Tennessee, and filtered through a bed of Sugar Maple charcoal.

Rye Whiskey

Rye whiskey is produced in North America, and must contain a minimum of 51% rye. A small amount is bottled and matured as rye whiskey, but most is blended into other whiskies to add character and structure.

Grain Whisky

Grain whisky is distilled in a column, or patent still, as opposed to a copper pot still. This is a continuous operation, producing a light, sweet spirit.

Single malt whisky

A single malt is the product of one distillery, and may only be produced from malted barley (the starches have been turned to sugar), pure water and yeast. The resulting fermented mash is then distilled in a copper pot still, in batches. This makes single malt whisky more expensive to produce than a grain whisky.

Whisky Blends

A blended whisky is a combination of any number of malt and grain whiskies. They are chosen, then “married” to complement and enhance their flavours. Around 95% of Scotch whisky is sold as blends. An age statement on a whisky blend refers to the youngest whisky in the bottle.

Blended or Vatted Malts

These are blends of single malt whiskies, with no grain whiskies added.

Scotch whisky regions

Scotland is divided up geographically into several whisky producing regions, each producing a style of whisky characteristic of that region. There are exceptions to every rule of course, and the trend today is more for each distillery to produce its own house-style, often going against the grain (pun intended!) of its geographical region. Further, most distilleries offer a range of expressions, in many cases differing greatly from the house-style. Each geographical region also offers its unique scenery and micro-climate, making a visit to the various distilleries of Scotland a fantastic, memorable experience.
The Highlands
The Scottish Highlands can be broken down into several sub-regions by broad geographical district. North-Highlands malts tend to be light-bodied and delicate, but with complex aromas and a dryish finish, sometimes spicy, and even with a hint of sea-salt. Some are slightly peaty or smoky, and generally don’t take too much sherry maturation. The malts produced in the eastern highlands, north of Aberdeen, tend to be medium-bodies, malty, slightly sweet, smooth and slightly smoky, with a dry finish. The malts produced south of Aberdeen are richer, more toffee-like, with citrus notes. West-highland malts tend to have a whiff of smoke, are slightly phenolic, and generally have a sweet start and peppery finish. Central Highlands malts are generally lighter-bodied and sweeter than eastern highland malts, but not quite as sweet as Speysides. They are generally fragrant, but tend to have a dry finish. Campbeltown - this was once a really important region, comprising 34 distilleries, there are now only 2 remaining.
Speyside
Speyside is a very important whisky producing region, that actually forms part of the highlands. Today over half of Scotland's whisky distilleries are located in the Speyside region, featuring among the loveliest scenery in Scotland. The river Spey, which gives its name to the region, is the fastest flowing river in Britain, and famous for its salmon fishing. Surprisingly, very few distilleries draw their water from the river itself, but more from the adjacent springs and rivulets. Speyside whiskies are essentially sweet and fruity, with very little peaty character. They can be highly perfumed, and take maturation in sherry wood very well.
The Lowlands
Lowland malts are much lighter than Highland, with little or no peating. In the nineteenth century many distilleries were active in this area, supplying almost the entire production for blending. There are presently only 2 active distilleries in the area - Auchentoshan and Glenkinchie. The malt style is light, with a dry finish, which makes them excellent aperitifs.
The Islands (excluding Islay)
The Isles, comprising Arran, Jura, Mull and Skye off the west coast, and Orkney to the north, produce generally medium-bodied, slightly peaty malts, with hints of salt or seaweed. Most of these malts are matured on the islands, the casks having being exposed to healthy doses of sea-breeze.
Islay
Islay, the southernmost of the Western Isles, is flat and green and rich in peat. The prevailing wind drives salt spray far inland, which saturates the peat. There are 8 active distilleries, most of them producing strong-flavoured, peaty malts - a result of peat-drying the malted barley and maturing the resulting malts in casks battered by the sea breeze. Many of these malts have acquired cult status, and are highly prized by the so-called "peat-heads"!

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