Features and culture of drinking Scotch whiskey

One of the most noble strong alcoholic drinks, Scotch whiskey is an indispensable attribute of “male” gatherings and decoration of any home bar. The rich deep taste depends not only on the production technology, but even on the shape of the distillation cube and atmospheric conditions, so if distillers are forced to replace old equipment, they order new ones exactly according to the removed patterns, reproduce all the bumps and cracks. Otherwise, the organoleptic properties will inevitably change, and connoisseurs of scotch (the second name for Scotch whiskey) will notice the difference.

Real whiskey is a name fixed geographically (which does not prevent other countries from releasing their own whiskey by adding one extra letter “e” to the word). Scotch must go through all stages of production, from malting to aging the finished distillate in oak barrels, exclusively in Scotland, there are additional conditions:

• natural ingredients: malt, water, whole grains of other cereals, yeast.
• the residual alcohol content is less than 94.8%, so that the taste of the raw material is transferred to the finished drink;
• final fortress not less than 40%;
• exposure from three years in barrels up to 700 liters;
• without aromatic additives, except food caramel.

Etymology. The name of the drink comes from the Gaelic “uisce” and simply translates as “water”, although in some sources it is decorated with the prefix “live”. Most likely, this interpretation is due to the fact that initially whiskey was used exclusively for medical purposes: they even treated smallpox and other serious infections. However, the quality of scotch in those days really left much to be desired, so it was rarely drunk for pleasure.

Production technology

We emphasize once again: the main thing is loyalty to Scotland. If the drink leaves the country before the bottling stage, it can no longer be called scotch. Everything else is simple:

1. Selected barley is dried and soaked for 1-2 weeks so that the grains begin to germinate. After that, the cereal becomes malted and ready for further processing.

2. Sprouted grains are taken out of the water and dried with hot smoke from burning peat, charcoal and beech shavings. This is the most important stage of production, because it is here that Scotch whiskey acquires its unique “smoked” taste. For drying, local peat is used, and in each region of Scotland it has its own characteristics. Peat from the islands smells of algae and iodine, from the plains and mountain heights – heather and honey. All these nuances affect the aroma of whiskey.

3. The finished malt is thoroughly crushed and poured with boiling water for 12 hours.

4. The wort is poured into special vats, yeast is added and the mixture is left to ferment. The result is a light mash or malted milk with a strength of about 5%.

5. Braga is subjected to two or three distillations in distillation cubes. After the first round, a “weak wine” with a strength of 20% is obtained, after the second – almost real whiskey with an alcohol content of 70%. The drink is diluted with water to 50-63.5% and sent to the last stage.

6. Finished scotch is aged in oak barrels for at least three years. Ideally, if other alcoholic drinks have already been stored in these containers: they enrich the taste of Scotch whiskey. Separately, filtration and bottling can be mentioned, but nothing fundamentally new happens with whiskey at these stages.

Of course, during distillation, the masters separate the “heads” and “tails” (that is, the first and last portions of the distillate, which have a noticeable “fusel” spirit and contain a lot of harmful compounds).

Short story

For the title of the birthplace of whiskey, two countries are fighting at once: Ireland and Scotland. Religion is on the side of the red-haired Airs (the self-name of the Irish): according to legend, Saint Patrick himself gave them fiery barley water. Their rivals rely on historical facts in their claims: the first records of whiskey distillation are from a Scottish monastery and date back to 1494.

Historians suggest the following chain: the recipe came to the monasteries from Christian missionaries, to those from the crusaders, who, in turn, learned the secret of distillation during campaigns in the Middle East.

The first alembics most of all resembled giant teapots, the mash was subjected to only one distillation, so the taste was neither subtle nor soft. Gradually, art went to the people, both peasants and nobles were engaged in distillation, and by the XNUMXth century distilling had spread throughout Scotland.

In 1579, the state began to control the process and issued a law allowing only the aristocracy to produce whiskey. In 1644, excises appeared, and at the same time the drink was stratified in quality: tax collectors rarely entered the highlands, so the producers there carefully observed the technology and received a quality product, and on the plains they did not report malt to whiskey, as a result, the drink turned out worse.

There was a period of state monopoly, but in 1822 small distilleries received legal status, and in 1830 the Irish Coffey improved the invention of the Scot Robert Stein and received a modern distillation still.

The phylloxera epidemic, which destroyed many vineyards in Europe, and prohibition in the United States also contributed to the development of strong tasty alcohol.

Differences between Scotch and Irish Whiskey

The main difference between Scotch whiskey and Irish whiskey concerns just the famous peat “smoked”. Manufacturers claim that, among other things, the drink owes its unique taste to local water.

Another distinguishing feature is that Irish whiskey is triple distilled rather than double distilled. Finally, in Scotland, only barley malt is taken as the basis, while in Ireland, rye can be added.

Types of scotch whiskey

In total, five categories of adhesive tape are distinguished:

• Single Malt Scotch Whiskey. A distinctive feature of this drink is that it goes through a full production cycle at one distillery, so the root “one” refers not so much to the raw materials as to the place of manufacture.
• Grain (Single Grain). In this variation, other cereals can be added to barley grain: corn, wheat, rye.
• Scotch blended whiskey. In the manufacture of the drink, both malt and grain varieties are used, the ideal proportion is 2: 1.
• Blended Malt is made up of different varieties of malt whiskey.
• Grain blended (Blended Grain). Accordingly, the same thing, but with grain whiskey.

Depending on the exposure time, blends are also divided into several categories:

• Standard blend (aged for at least three years);
• De Luxe blend (exposure from 12 years);
• Super-premium (exposure over 12 years).

The label indicates the age of the “youngest” of the blended varieties, and in the bottle the whiskey no longer ages, so only the time spent in the barrel is considered the age of the drink.

Production regions

There is no official classification by place of origin, but connoisseurs of the drink know that the taste of whiskey is highly dependent on the territory of its production. Traditionally, the following regions are distinguished:

Highlands. There are only 30 distilleries here, which produce soft, but deep and strong malt whiskey. Floral and spicy tones are felt on the palate.

Plains (Lowland). The number of distilleries is gradually decreasing, now there are very few of them left. Plains whiskey has a calm, velvety dry taste. It is in this area that the drink is distilled three times instead of two.

Speyside. Almost half of all Scottish distilleries are located in this region. It is the Speysad whiskey that is considered the standard of scotch.

Isle of Islay. Eight small productions of whiskey with a distinct smoky flavor and slight saltiness.

Campbeltown is a city that has the status of a separate producer of scotch, but at the moment most of the distilleries have closed. Whiskey from this region has a special spicy bouquet.

Hebrides and Orkney Islands (Island) – island Scotch whiskeys are remembered for their salty taste with peaty and smoky notes.

Famous brands

There are many manufacturers of tape. The most famous and popular brands:

• Johnnie Walker in four variations, ranging from “passing” whiskey for every day and ending with an elite collection drink (Red, Black, Gold and Blue Label).
• Chivas Regal, blended whiskey aged 12 or 18 years.
• Glenlivet is a single malt whiskey aged 12 to 25 years.
• White Horse is a blend of malt and grain whiskey.
• Cardhu is one of the most popular and sought-after single malt whiskeys, included in the Johnny Walker blends.
• Glenfiddich. The number one single malt whiskey in the world.

How to drink scotch whiskey

There are many ways to savor gourmet scotch. Someone dilutes whiskey with cola, someone drinks in its pure form, there are even lovers to mix it with juice or water. Sommeliers agree that whiskey should be drunk from special glasses tapering upwards, after allowing the drink to be saturated with oxygen and open up.

Scotch is served chilled to a temperature of 18-20 degrees, you can drink it in the company of close friends or even alone, but this drink is not at all suitable for crowded parties.

They taste whiskey in small sips, after warming the vessel in the palms, and eat seafood (especially the Scots respect salmon dishes), meat – or nothing, scotch has a rich palette of taste, it’s a pity to lose even one note.

In Scotland, there is a special regulation on the consumption of scotch, it is called the “five S” rule. Translated from English, it sounds like this:

• Look;
• Smell;
• Taste;
• swallow;
• Dilute with a spoonful of warm water.