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As a follow up to my article about Vodkas, I’m gonna write about Whisky!

Warning: Extremely long article ahead.

Disclaimer: Might have picked up false information, do correct me if I’m wrong

Naming

First off, with regards to its name and the spelling of ‘Whisky’ / ‘Whiskey’… According to Wikipedia;

The word “whiskey” is believed to have been coined by soldiers of King Henry II who invaded Ireland in the 12th century as they struggled to pronounce the native Irish words uisge beatha (IPA: [ɪʃkʲə bʲahə]) meaning “water of life”. Over time, the pronunciation changed from “Whishkeyba” (an approximation of how the Irish term sounds) to “Whisky”. The name itself is a gaelic translation of the Latin phrase aqua vitae, meaning “Water of Life”.^[1]

At one time, all whisky was spelled without the extra ‘e’, as “whisky”. In around 1870, the reputation of Scottish whisky was very poor as Scottish distilleries flooded the market with cheaper spirits produced using the Coffey still. The Irish and American distilleries adopted the spelling “whiskey”, with the extra “e”, to distinguish their higher quality product. Today, the spelling whisky (plural whiskies) is generally used for whiskies distilled in Scotland, Wales, Canada, and Japan, while whiskey is used for the spirits distilled in Ireland and America.

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Legal definition

Now, with Whiskies being made all over the world, in this article I’m only going to cover on Scotch / Irish Whiskies. As with all other spirits, Whiskies have a ‘legal definition’ to it as well (criteria to be met before it can be considered a ‘Scotch / Irish Whisky’), according to the Scotch Whisky Order of 1990 (UK), which clarified the Scotch Whisky Act of 1988, and mandates that the spirit:

1. Must be distilled at a Scottish distillery from water and malted barley, to which only other whole grains may be added, have been processed at that distillery into a mash, converted to a fermentable substrate only by endogenous enzyme systems, and fermented only by the addition of yeast,
2. Must be distilled to an alcoholic strength of less than 94.8% by volume so that it retains the flavor of the raw materials used in its production,
3. Must be matured in Scotland in oak casks for no less than three years,
4. Must not contain any added substance other than water and caramel coloring, and
5. May not be bottled at less than 40% alcohol by volume.

As for Irish Whiskies, it has to be distilled and matured in Ireland for a minimum of three years, but as well as being a geographical definition ‘Irish’ is also a generic term for a distinctive style of spirit.

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History

With not much documentation regarding the spirit, I’m just gonna quote off Wikipedia;

The first written record of whisky comes from 1405 in Ireland, where it was distilled by monks. It is also mentioned in Scotland in 1496. However it is thought that whisky had already been around for at least several hundred years prior. When or where whisky was first distilled is unknown and the local, undocumented beverage production during the period makes identification of the drink’s origin difficult. Additionally, it is possible that different groups discovered processes of distillation completely independently of one another.

Some scholars believe distilled spirits were first produced between the 8th century AD and 9th century AD in the Middle East with the art of distillation being brought to Ireland and Britain by Christian monks. It is a popular legend that St. Patrick introduced distillation to Ireland and Scotland, but he lived too early for that to be possible. It is, however, possible that the distillation process was discovered in Ireland and the British Isles (either independently or in precursor to Arabian distillation) by farmers as a way of making use of excess grain after harvest.

And according to Whiskipedia;

The first taxes on whisky production were imposed in 1644, causing a rise in illicit whisky distilling in the country. Around 1780, there were about 8 legal distilleries and 400 illegal ones. In 1823, Parliament eased restrictions on licensed distilleries with the “Excise Act”, while at the same time making it harder for the illegal stills to operate, thereby ushering in the modern era of Scotch production.

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Types / Catagories

Malt Whisky - Has to be made from only malted barley and must be distilled in pot stills.

Grain Whisky - Made from grains such as corn / wheat as opposed to the heavily taxed malt at that time. Usually distilled in a column still. As a method of escaping the heavy taxes, grain whiskies were created.

With these being the base of most Whiskies, they are then blended, forming more types of Whiskies.

Single Malt - The word ‘Single’ here refers to the Whisky being made from a single distillery. Blending many different casks and different age of malt whiskies, the age of the whisky stated on the bottle refers to the youngest cask which goes into the blend. (Blending a 20year cask and a 12year cask will still get you a 12year blend). Examples of notable Single Malt Whiskies: Glenlivet, Glenfiddich, Macallan.

Pure Malt / Vatted Malt- Similar to Single Malt Whiskies, except that the malt whiskies that goes into the blend  may come from different distilleries. Notable examples: Johnnie Walker Green Label, Ballantine’s 12years ‘Pure Malt”.

Blended Whisky - Originally created for the English market, both grain and malt whiskies goes into the blend. It began with the levying of malt whisky taxes by England, inexpensive grain whiskies were blended into expensive malts to avoid the heavy taxes imposed on Malt Whiskies. The blend helped to soothe the strong malt flavor, making them easier to drink and eventually becoming a hit around the globe. Notable examples: Chivas Regal, Canadian Club, Jameson.

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Scotch Whisky Regions

Highlands - The largest whisky producing region in Scotland, further broken down into Northern, Eastern, Western and Central Highland, each region’s malt have different subtle characteristics. However, most of the Highland malt causes a dry finish to the whiskies made from them as they are usually peat dried.

Northern Highland malts - light bodied with complex aroma.

Eastern Highland malts - medium bodied, smooth, smoky.

Western Highland malts - smoky, peppery.

Central Highland malts - light bodied, sweet, possesses a floral/herbal/fruity fragrance.

Some famous distilleries from the Highlands region are such as; Glenmorangie, Balblair, Glen Ord, etc.

Lowlands - Malts from the Lowlands are able to withstand long aging process without turning woody. Usually unpeated. Grassy, grainy, herbal, floral notes come to mind.

Only three distilleries remain in Lowlands now; Auchentoshan, Bladnoch, and Glenkinchie.

Campbeltown - Between 1880 to 1920s, it was hailed as the ‘whisky capital of the world’, with over 30 distilleries present at that time, it has since declined to only 3 due to economic depression. Malts are full bodied, has depth and salty finish. It got most of its characteristics from its surronding sea.

The remaining three distilleries are; Glengyle, Glen Scotia and Springbank.

Speyside - Known for its River Spey, second longest and fastest flowing river in Scotland, famous for its salmon fishing. It is said to be the home of the most elegant whiskies in the world, with as many as 46 distillery active at the moment, it has the greatest number of distillery in Scotland at the moment. Home to the two best selling whiskies in the world, The Glenlivet and Glenfiddich. Highly fruity and sweet, with little peat.

Well known distilleries; The Glenlivet, Glenfiddich, The Macallan, Speyburn, Glen Grant, Linkwood, Cragganmore.

Islay - Pronounced ‘eye-la’, in this rocky island, peat is largely present in its surrounding, which affects even its water. Barley grown in this region absorbs all the flavor carried by the wind, the resulting malt tend to have very strong smoky, salty and iodine notes. Typically characterized as the strongest flavored malt in Scotland, some people simply love them while some shun them with the greatest disgust.

A glass of Ardberg 10year would be a good classic example of heavy flavor with the unique iodine-like aroma. However, there are ofcourse lightly peated / non-peated whiskies, such as a Bruichladdich 10year would prove to be a contrary to the typical ‘pungent / strong flavored’ Islay single malts. It is light flavored and aroma of seaweed / nuts come to mind, instead of iodine.

Nine distilleries in the region, Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin, Laphroaig.