Which is the correct spelling whiskey (plural whiskeys) or whisky (plural whiskies) and what is the origin of the word(s). History tells us that the word whiskey – with the ‘e’ – was derived from the Irish Gaelic. The Irish Gaelic word “uisce beatha” was a translation from the Latin words “aqua vitae” meaning “Water of Life”. Subsequently the ‘e’ was dropped from almost everywhere in the world where the ‘water of life’ was distilled. In the late 1800’s the Irish and the Americans chose to include the ‘e’ again to differentiate themselves from the products from Scotland. Today Scotland, Wales, Japan and Canada maintain the use of the word Whisky. Finally – Scotch is generally used to mean a whisky from Scotland and the Scots would say there is no other correct use of the word Scotch.

The whisky ‘map’ divides Scotland into a number of regions where the general characteristics of each of the distilled whiskies is similar. Fine Scotch whiskies are distilled in each of these regions:-
· Highland
· Speyside
· Islay
· Campbeltown
· Lowland
Some of these areas have now been divided into sub categories or regions due to the size of the areas.

In very general terms the areas to the west of Scotland have more areas of peat and as such many of the whiskies distilled in the areas have the ‘taste of peat’. This particularly true of Islay (a region in itself) where in excess of 20% of the island is peat. The greater Speyside, in the North East of Scotland, houses more than half of all the distilleries in Scotland and two of the most famous and well know single malt whiskies are from Speyside distilleries – they are Glenfiddich and Glenlivet.

Whisky is created by distilling a ‘mash’ based on either grain or malt (malted barley). Hence we have the single malt – being for many people the true ’water of life’ and the regarded as the superior whisky. Grain (malted and un-malted barley along with other grains) based whiskies can be blended in such a way to generate further distinctive brands. However, “Blend” may occasionally have a different interpretation. A mixture of malts (with no grain) from different distilleries (usually called a vatted malt) can be referred to as a “Blended Malt”, and mixtures of grain whiskies with no malts will sometimes called a “Blended Grain”.

For a whisky to be called a whisky it must have been as a minimum matured in oak casks for at least 3 years and one day. Although the casks should be oak the history of the casks can be varied. I understand that American Whiskeys are stored in ‘new’ oak casks – hence there is an obvious market for re-cycled casks. Other casks may have originated or been used for the storage of Sherry in Spain. Hence the history of the cask will be a defining part of the whisky’s characteristic. Another feature of Scotch whiskies is that they are almost always distilled twice (some three times). For any whisky to be called ‘Scotch’ it must conform to these criteria – and – perhaps more obviously – be distilled in Scotland.

By all means take the time to understand the history and how our fine Scotch whiskies originate but above all take the time to find your favourite tipple.

I am not pretending to be an authority with 40 years knowledge of the whisky business but I do remember in my younger days enjoying from time to time a malt whisky.  I also new by choice I’d ask for a malt, though never quite sure why.

I’ll try and provide a simplistic view of what and why a malt whisky is a fine whisky and with Scotland having in the order of 140 distilleries producing one or more whiskies then I must confess I tend to think of a malt as fine Scotch whisky.

Generally speaking people mean a single malt whisky when they refer to a malt whisky and this is because the malt whiskies are distilled in distilleries which usually only produce one whisky.  It is possible to have more than one brand of whisky from a distillery and this can be attributable to a number of factors.  For example a distillery may have a single malt whisky which is a mere 10 years old and then another brand name which is matured for a full 20 years.  Similarly the unique flavour of a fine whisky is as much about how the whisky is matured and stored and specifically the history of the casks that are used.  The Benriach distillery, for example, produces several brands and they are a mix of age and the casks that have been used.  Benriach specifically refer to whisky being matured in originally American oak casks and then finished either in casks having been used for storing sherry, port or dark rum.  In all these cases the actual distillation process may have been the same but how the fine whisky is stored and for how long are the key factors to the product which is eventually consumed and enjoyed.

The ingredients of a fine malt whisky.

Almost all malt whiskies and made by malting barley gain (though rye grain can be used).  The barley, yeast and water are the only ingredients used in the production of single malt whisky.

In the first instance the barley used is malted, which means, it is soaked in water for a few days. This malting or soaking process is the start of the germination process which leads to the natural starch being converted to a fermentable sugar.  This process is then stopped and the malted barley is dried.  Eventually the dried and germinated malted barley can now be ground or milled to produce something which the industry calls a grist.  From here the grist is combined with hot water to remove the sugary liquid which is called a wort.  This wort will now have the yeast added.  This where the first alcohol is produced and anyone familiar with brewing beer will recognise this process as both are very similar until this stage.

The next stage is where beer making (brewing) and whisky making (distilling) differ because the wort liquid is then distilled which means it is heated to boiling point such that the alcohol boils away but is captured on the cooler condensing surfaces and the alcohol is collected.  This distillation initial process produces a relatively low alcohol strength liquid so the process is repeated (and sometimes a third time) until such time as a liquid is produced which is typically two thirds alcohol by volume.

These are the initial processes of making a scotch single malt whisky.  Note it is not a scotch whisky for another year or two yet!

If you don’t live in Scotland, chances are you drink blended scotch. Yes there are a few informed drinkers who appreciate single malts, single grains and vatted scotch, but for the most of us mortals, its blended scotch.

What is Blended Scotch?

By definition blended scotch is a “marriage” of several different malt whiskies with grain whiskies. Malt whiskies are richer in both body and flavour, while their grain counterparts are much lighter. Blending is a master art and those who know it are usually extremely knowledgeable and talented individuals and are highly sought after in the scotch business.

The master blender samples the different whiskies and then suggests the exact proportions of the different malt and grain whiskies. The marrying is carried out in a large tub, where mechanical rotating paddles constantly blend the different whiskies. Compressed air is released from below to further blend the mix. On sufficient blending, the whisky is again returned to casks for a further period of maturing.

So, what’s with the blending?

Scotch is a very complex spirit. Since, it is distilled off at a lower proof; it retains a lot of character and flavour. This, combined with the long maturing periods, makes the produce of every distillery in Scotland, different from each other. There are four main scotch producing regions in Scotland. The Highlands, Campbeltown, The Isles & The Lowlands. Each of them have their own unique product. The Highlands malts are less smoky and are light in body and flavour. The Lowlands malts are even less smoky and lighter in both respects. The Isles malts have a rich body with a smoky zing. Campbeltown malts are the most pungent of the lot and possess a distinct smoky character. Most of the grain whiskies are made in the Lowlands. They are typically light spirits. Even among these regions there is a lot of variation. Such is the variety that Scotch offers.

Now Single Malts, Single Grains and Vatted whiskies are all great drinks. But the average consumer wants a balance among the different flavours and also a quasi-guarantee to consistency in the spirit. Scotch is an expensive drink. The consumer wants to have a certain assurance that time and time again, he will get the same flavour that he has come to love. This is where blended whiskies come in. Blended whiskies combine the flavour of malt whiskies and the lightness of grain whiskies of various ages to bring a unique blend that hides the shortcomings of certain whiskies and enhances the flavours of the others.

The Composition

Most blended whiskies whether scotch or other, contain usually more grain content than malt. This is due to a number of factors. Firstly, grain was initially very cheap to produce when compared to malt. Secondly, as we now know, that grain is lighter, hence, it appeals to much wider range of audience today. This is because the white spirits dominate today. And these are typical much lighter than a full bodied scotch malt. 1/3rd of the blended scotch produced is consumed in the United States. Thus, grain provides the lightness that is required to persuade the American palate. A typical blended whisky contains about 25 – 40 % malt and the remaining grain. Balantine’s, J&B and Whyte & Mackay have a high grain content of nearly 70 to 80 %.

On the other hand, Johnnie Walker and Teacher’s are two great blends, that contain a high malt content harbouring between 35 – 40%. This is the reason, the Indian Sub continent is a great market for these brands.

Additionally, blended scotch is generally a product of more than 25 different malt whiskies and another 10 grain whiskies. Whiskies from different regions, having different maturity levels, are blended together to bring about a unique blend, that the manufacturer feels caters to his audience.

To conclude this article, I’d say that blended scotch is a great drink. Before you go and purchase your next scotch bottle, remember to read about the different brands, most have their own websites. See what actually goes in the scotch. How much malt? How much grain? How many years has it been matured? In what casks? Then, pick one that suits your palate. There is no best scotch, only your most favourite one!

Scotch, the word conjures so many images: open green fields, smoky smell of peat, refined taste and everything Scottish. Scotch, is the pride of Scotland and till date is an integral part of the Scottish economy. So what makes this drink, so lovable and highly appreciated by all.

First, lets dive into a bit of history. Scotch is after all whiskey. In fact, whisky took birth as scotch itself. There is a debate on whether the English or the Scottish invented whisky. Far from being diplomatic and resting the issue there, I am going to take a plunge. I believe whisky was discovered in Scotland. There are a few reasons for my belief. Firstly, the first documented home distillation of whisky was found in Scotland in 1494. At that time Gin was the national drink of England. Now, it was only after the Act Of The Union of 1707, when England took administrative control over Scotland, did the whisky distilleries of Scotland come under the English notice. And thus only in the 1850s did Scotch came to be known as an Englishman’s drink.

Malted grains were used for the domestic production of scotch in northern Scotland. Scotch like many other spirits of its time, was infused with various herbs to add medicinal value to it. It was hence, prepared as a potent drink for many a chieftan. Countries like Scotland which typically lack a warm climate, had to use grapes or grains to ferment spirits. It is for this reason beer has been a staple brew for such countries.

How Scotch is made

The main ingredient in scotch is barley. Depending on whether it is a malt or grain whisky, malted or unmalted barley is used. What makes scotch different from almost every other whisky in the world is the natural spring water available and the peat that is used to dry the grain. This “peatiness” is the most important and vital factor that sets Scotch apart from any other whisky in the world.

Lets go over the process of a typical malt scotch production. Firstly, barley grains are taken and completely soaked in water. This allows the grain to germinate and encourages sprouting. The sprouting is then checked, by drying this malt over peat. Peat is basically decaying vegetable matter found in ample quantities in Scotland. Other whiskys use coal or some other fuel, but scotch is made exclusively with peat only. The amount of peat used also determines the final flavour of the scotch. The smokiness attribute to a scotch is dependent on this factor.

Once the drying or kilning process is over, it is now time to mash and drain the grain into large tanks. Natural or cultivated yeast is now added to these tanks to begin the process of fermentation. On sufficient fermentation, the brew or beer is now ready for its next step in the journey.

The brew must now be distilled. Scotch whisky must be double distilled by law. Traditionally this distillation occurs in a copper pot still. This distillate can now be called as scottish spirit, but for it to be called Scotch it is yet to mature for a minimum period of 2 years. Most scotch whisky is distilled for much longer though.

The cask used for maturing is a vital factor in determining the colour and flavour of the final product. Traditionally, two types of casks are most commonly used. The first type are those that have been used for maturing bourbon earlier. The excellent quality American timber with the corn flavour of bourbon adds to the complexity of the whisky. Such scotch is usually light in colour and has a typical corn flavour to it. The other type of cask is the one used to mature sweet wines such as the Spanish sherry. Even these casks are usually made in America itself and shipped to Spain for sherry maturation. Scotch that has been matured in such casks has deeper colour and sweet complexity with a strong scent.

Scotch Growing Regions

The Scotch growing areas in Scotland are divided into four regions.

1) The Highlands: The scotch produced here are soft. This can be attributed to the water that is available here. Also, the Highlands produce a rather “smoky” scotch.

2) Isles and Western Isles: The scotch produced in the Isles are famous for their pungency. This is contributed to the peaty character of the whisky.

3) Campbeltown: The scotch produced here smell fresh and ozoney.

4) The Lowlands: Finally, the scotch produced in the Lowlands are the sweetest and most gentle of all.

Scotch: Its different faces

Scotch is a sophisticated drink. And like any such drink, it has variations and different proportion of ingredients used and hence, you have a variety of scotch whiskys.

The most prized scotch is the Single Malt. Single malts are 100% malt whiskys made entirely in one distillery. Vats or Vatted whiskys are those, that contain a mixture of single malts but contain no grain whisky whatsoever. They are generally rounder and more complex in character.

Single Grain whiskys are whiskys that are made entirely from grain and contain no malt in them. Such whiskeys are typically light bodied and some find it to be a far less challenging scotch.

Blended whiskys are the most selling variety. They are a mixture of a variety of grain and malt whiskys that have been “married” by a master blender. They are often loved, as the blender ensures a consistent end product every time. Hence, it is the most expectable scotch of all.

Brands

Some of the best known scotch brands are Johnnie Walker, Teachers, Balentine’s, Chivas Regal and Whyte & Mackay. There are many many more though and each of them offer a different experience.

Ill be writing articles on the above in the future, but it would be beyond the scope of this article to say more here.

Scotch is an extremely vast subject and I hope to enlighten and entertain you in the future as well.

Kuchh Nai Scotch Whisky carries a deep amber appearance, with elements of mahogany lights.

The taste is smooth and viscous, full and rich. The primary taste is sweet, with a hint of smoke in the finish. Connoisseurs have described the finish of this fine whisky as lengthy.

Kuchh Nai’s full bodied aroma, blended with sweet Highland heather influences, lingers long on the palate, instantly displaying the whisky’s fine heritage to the most discerning Scotch enthusiast. In its purest form its nose is rich and rounded with good whisky identity and well-integrated aromatics. A trace of peat -smoke is evident, suggesting that Islay malt has been used in the blend. When water is added to this finer blend, this opens up the aromas, bringing out the fruity, eastern character and developing an attractive freshness.

In addition to Kuchh Nai’s unique flavour, its name gives it considerable added value in an Indian context. The deliberate pun in Kuchh Nai, which means “Nothing” in English, will generate a smile at least, bringing humour to the image of whisky drinking.

The traditional hospitality generously offered to visitors in India is enhanced with an extra dimension of humour with the serving of Kuchh Nai, given the significance of the name in the traditional welcome;

” Ki Pivon Ge? Kuchh Nai”, which translates as “What would you like to drink? Kuchh Nai (Nothing)”.

In summary Kuchh Nai is a first rate whisky in the deluxe category. Its richness is described as “old-fashioned”, a rare quality, which has been blended out of most premium blends of today.

In language terms the words Kuchh Nai mean “nothing”, in whisky terms ” everything” may be a more befitting description.

visit them at : http://www.kuchhnai.com

Before the present-day revival in popularity of single malt Scotch whiskies, a number of the 100 or so malt whisky distilleries did not bother to bottle their own product. Almost all of their production would be sold to blenders, directly or through brokers. The one exception to this rule was the relative handful of casks from each seasons production that would be sold to independent retail merchants or bottlers who would mature the whisky on their own, then at an age of their own choosing, bottle and sell them to the public.

This commercial tradition was more prevalent before the rise of supermarket and discount liquor chains, but a handful of independent bottlers remain in Scotland. The best known of these are Cadenhead, Gordon & McPhail, and The Malt Whiskey Society. These merchant bottlings can offer interesting variations on official distillery bottlings, but that variance is not always a good thing. Caveat emptor.

source: tastings

The modern history of Scotch whisky has been a series of boom-and-bust cycles. In the late 1800s a large number of new distilleries were established, but at the turn of the century came a crash when financial hijinks among wholesale whisky merchants were brought to light. The industry revived, only to be disrupted by the advent of World War I and a prohibitionist mood in the government (it was at this same time that Britains famously odd hours of operation for pubs were established). National Prohibition in the United States disrupted sales to a major export market, but, oddly enough, far more whisky was shipped to Canada, the Bahamas and Mexico than had hitherto been the case (perhaps for transshipment to the United States?). World War II resulted in many distilleries turning to industrial alcohol production, but in the postwar years whisky production was boosted by substantial exports to the United States.

All of these ups and downs have led to the phenomenon of distilleries being mothballed, reopened and mothballed again depending on the demands of the marketplace. In such cases, and also when plants are permanently closed down, their brands of single malt whiskies continue to live on in the marketplace for decades as the previously distilled whisky slowly finishes its aging time and is bottled. These “ghost” or “fossil” whiskies keep alive the proud names of distilleries that were torn down long ago and replaced by parking lots and housing developments.

source: tastings

It is a truism of religion that converts frequently become the most zealous of believers. Among freshly minted modern-day enthusiasts of Scotch malt whiskies, it is a frequently heard refrain that malt whiskies are superior to the blended article, and that the latter are just not worth bothering with. Personal taste is ultimately subjective of course, but single-malt drinkers should raise their hats in salute whenever a Dewar’s or Johnnie Walker delivery truck drives by, because without these blended brands most of the remaining malt distilleries would not exist.

Blended Scotch whiskies require a mix of dozens of different malt whiskies to be combined with grain whisky in order to create the desired blend. The individual percentages of each malt whisky may be small, but each contributes its unique character to the blend. A blender will thus need to buy or produce a large amount of different malt whiskies in order to maintain the consistency of the blend. Thus, for a malt whisky distillery, the single malt may get all of the glory, but the blends ultimately pay the bills.

The Highlands consist of the portion of Scotland north of a line from Dundee on the North Sea coast in the east to Greenock on the Irish Sea in the west, including all of the islands off the mainland except for Islay. Highland malt whiskies cover a broad spectrum of styles. They are generally aromatic, smooth and medium bodied, with palates that range from lushly complex to floral delicacy. The subregions of the Highlands include Speyside; the North, East and West Highlands; the Orkney Isles; and the Western Islands (Arran, Jura, Mull, and Skye).

The Lowlands encompass the entire Scottish mainland south of the Highlands except the Kintyre Peninsula where Campbeltown is located. Lowland malt whiskies are light bodied, relatively sweet, and delicate.
Islay is an island off the west coast. Traditional Islay malt whiskies are intensely smoky and pungent in character with a distinctive iodine or medicinal tang that is said to come from sea salt permeating the local peat that is used to dry the barley malt.
Campbeltown is a port located on the tip of the Kintyre Peninsula on the southwest coast that has its own distinctive spicy and salt-tinged malt whiskies.

Source: Tastings.com

The Excise Act of 1823 reduced taxes on Scotch whisky to a tolerable degree. This act coincided with the dawn of the Industrial Revolution, and entrepreneurs were soon building new, state-of-the-art distilleries. The local moonshiners (called smugglers) did not go quietly. Some of the first licensed distillers in rural locations were threatened by their illicit peers, but in the end production efficiencies and the rule of law won out. The whisky that came from these distilleries was made primarily from malted barley that had been kiln-dried over peat fires. The smoke from these peat fires gave the malt a distinctive tang that made the Scottish product instantly identifiable by whisky drinkers all over the world.

The 19th century brought a rush of changes to the Scotch whisky industry. The introduction of column stills early in the 1830s led to the creation of grain whisky, a bland spirit made primarily from unmalted grains such as corn. Grain whisky in turn led to the creation of blended Scotch whisky in the late 1860s. The smooth blandness of the grain whisky toned down the assertive smoky character of the malt whiskies.

The resulting blended whisky proved to be milder and more acceptable to foreign consumers, particularly the English, who turned to Scotch whisky in the 1870s when a phylloxera infestation in the vineyards of Europe disrupted supplies of Cognac and Port—two of the mainstays of civilized living. Malt whisky distilleries were bought up by blending companies and their output was blended with grain whiskies to create the great blended brands that have come to dominate the market.

The malt whisky distilleries took a back seat to these brands and sold most or, in some cases, all of their production to the blenders. But the recent popular revival of malt whiskies has led most of the distilleries to come out with bottlings of their own products.

By the 1970s international liquor companies owned most of the malt whisky distilleries, a situation that continues to this day. Today, all Scotch malt whiskies are double or triple distilled in pot stills, whereas Scotch grain whiskies are made in column stills. Single Malt Scotch Whisky is malt whisky that has been produced at one distillery. It may be a mix of malt whiskies from different years (in which case the age statement on the bottle label gives the age of the youngest spirit in the mix).

The barley malt for Scotch whisky is first dried over fires that have been stoked with dried peat (a form of compacted grass and heather compost that is harvested from the moors). The peat smoke adds a distinctive smoky tang to the taste of the malt whisky. Vatted Malt Scotch Whisky is a blend of malt whiskies from different Scottish distilleries. Scotch Grain Whisky (which is rarely bottled as such) is made primarily from wheat or corn with a small percentage of barley and barley malt (the latter not being dried over peat fires). Blended Scotch Whisky is a blend of grain whisky and malt whisky.

source: tastings.com