A weather-beaten Eastwood with chiseled jaws readying his gun at the first knock of door, letting in the nasty old crook to his most coveted province! After the fight that followed which did not even need a shot, Eastwood would walk in slow motion, grab a drink and bite off his cigar’s end, ready to light up, still surveying the crook for life – a classical “Western” moment and some part of it livable in real life!

Let’s face it this time – what could be a better way to wind up the delightful day than relax and set ablaze each sip of our favorite drink (single malt scotch is what I like) with a heavenly cigar! Cigars and whiskey are seriously two of the finest things in life and when working in a group, the two can invoke the most enchanting of experiences. It works for me and I see no reason why it would not for you or anyone else!

It has taken some hundreds of judges, several brain storming (rather “tongue storming”) events and tasting sessions (mostly) in Cuba and Scotland to actually cherish the experience. The partnership between the asserters of two of the finest relaxants on the planet, that is, cigars and whiskey, has avowed this delicate combination as one of the finest, that human civilization could ever conceive. My last visit to Paris for celebrating the anniversary of a world renowned lighter brand provided me with yet another reason to glorify the cause, where I had the opportunity to cherish this paradisiacal combination of Havana and Scotland – cigars and single malt. Ever since, I am easily disposed to battle whoever opposes the heavenly combination of cigars with whiskey, reasoning as wastage of taste.

Refinement on earth for me, of course, is now defined by single malt whiskey, illuminated by the glow of the best rolls. Cultivating on my recently refined tastes owing to the newly developed liking (which, in no time, turned into an obsession); I started pairing these two manifestations of refinement in various combinations conceivable. And to the utter dismay of my contesters, I would be glad to gloat that a variety of cigars complement a variety of whiskeys. However, my favorite amongst all remains no more than mild single malt lighted with a medium/full-bodied cigar (preferably, Cuban).

A lighted Cohiba Siglo IV and a glass of Highland Park Single Malt Scotch make a stunning pair and these are the names that reflexively pop out of my mouth when asked to brand my love for the delicate ecstasy. A Partagas D 4 also does go really well with a Lagavulin Single Malt. However, (high time I stopped being nepotistic) there are certain cigars that just do not go with whiskeys – scotch or not..! I do not need to name any because once one cultivates a taste for it, it is quite easy to decipher an odd pair!

The art of making perfectly amalgamated whisky dates back to the ages of the monks in the 15th century. The delicate whiff of the blended whisky has never been explained clearly even today.

“Beatha” an ancient term, which is a Gaelic language for the Latin “aqua vitae” or as, termed “water of life” that was tarnished to “usky” in the 18th century and then transformed to “whisky”.

Making of whisky:

1.Malting: barley is first drenched in water and then spread out on malting floors to sprout. For the prevention of heat build up it is turned up on a regular basis. In the earlier times the barley was tossed in the air by placing barley on the wooden shovels in malt shed flanking to the oven.

During this process the enzymes get activated. The starch is converted into sugar while mashing takes Place. The germination takes place after 6-7 days and then it is called green malt. After the germination is over the green malt goes to the furnace for drying. To keep the enzymes the temperature should be below 70 degree Celsius. To convey flavor from the smoke peat may be added to the fire.

2.Mashing: In this process malt is pulverized into grist and hot water is added to extract the sugar. In 3 stages water will be added starting at a temperature of 67 degree Celsius and rises up to the boiling point.

In a large stainless kettle the extraction takes place, and is termed mash, which is then stirred helping it to convert from starch to sugar. When mashing is done the sweet sugary liquid is formed.

3.Fermentation: The sugary liquid is cooled in this process and is pumped back to washbacks. Sugar is a feeder to the living yeast, which as a result produces alcohol and other compounds called congeners that take out the flavor of the whisky.

Wash froths are produced viciously along with carbon dioxide. After the fermentation the wash generate 6-8% alcohol.

4.Distillation: The alcohol is estranged from water by distillation process. The wash is distilled two times. And other residue will include yeast and pot ale; these residues are also used for cow feeding.

The distilled wash is known as low wines, containing about 20% alcohol content. Then it goes to the spirit still for another distillation. In the spirit receiver only 60% alcohol is collected.

Maturation: Whisky at a matured level becomes smooth, flavor enriched, and achieve a golden flavor from the oak cask. And the other restrained compounds enhance whisky’s idiosyncratic flavor.

The law allows whisky to mature for 3 years as a minimum time. But all single malts are stored in the wood from 8-15 years. The evaporation is allowed for a maximum of 2% from the oak cask strictly controlled by customs and excise.

Bottling: A bottle of malt whisky may only contain whisky distilled from malted barley. Vatted whiskies are those that are produced at more than one distillery. It can be also termed as blended malt or pure malt. Blended whisky can be made by mixing single malt with gram whisky. Single malts are either bottled by the distillary or by an independent bottler.

Irish whiskey is distinctive from its Scottish cousin and has been made in Ireland for hundreds of years. There are several types of whiskey common to Ireland: Single Malt, Single Grain, Pure Pot Still and Blended Whiskey. The word whiskey is an Anglicisation of the ancient Gaelic term “uisce beatha” which translates as “water of life”. It isn’t just the spelling that gives Irish Whiskey its distinction – it has a very different flavour and the brewing process does differ.

Although it is similar to Scotch whisky in that it was distilled primarily from barley, traditional Irish whiskey is distilled from a mash of mixed malted and unmalted grains (referred to as “pure pot-still” whiskey) whereas Scotch is either distilled exclusively from malted grain or from unmalted grain. That brewed from unmalted grain is generally then mixed with malt whisky to create blended whisky. Most Irish whiskey is blended from a mixture of pot still whiskey and cheaper grain whiskey.

The most common myth is that most Irish whiskey is distilled three times, unlike Scotch Whisky and that this is the main distinction between the two varieties. Irish whiskey also differs in that peat is almost never used in the malting process, so the smoky, earthy overtones common to Scotches are not present. There are notable exceptions to these rules in both countries; Connemara Peated Irish Malt (double distilled) whiskey from the independent Cooley Distillery in Co. Louth is one of those exceptions.

Whereas there are nearly one hundred Scotch Whisky distilleries all over Scotland and the Scottish Isles, there are actually only a handful of Irish distilleries producing a range of Irish Whiskey. Irish Whiskey comes in several varieties including single malt whiskey, which is made from 100% malted barley distilled in a pot still, and grain whiskey made from grains distilled in a column still. Grain whiskey is much lighter (both in colour and flavour) than single malt and is rarely bottled as a single grain. It is more commonly used to blend with single malt to produce a lighter blended whiskey.

‘Pure pot still’ whiskey is unique to Irish whiskey. While single malt from both Scotland and Ireland is distilled only in a pot still, the designation ‘pure pot still’ refers to Irish Whiskey that is made from 100% barley (mixed malted and unmalted) and distilled in a pot still. The ‘green’ unmalted barley gives the traditional pure pot still whiskey a spicy, uniquely Irish flavour. Similar to single malt, pure pot still is sold as a specific classification of whiskey. It can also be blended with grain whiskey. Usually no real distinction is made between whether a blended whiskey was made from single malt or pure pot still. Only Redbreast, Green Spot and some premium Jameson brands are regarded as pure pot still whiskies.

The more common Irish Whiskeys such as Jamesons, Paddys, Bushmills Original and Millars Special Reserve are readily available from most good spirit retailers, but some of the rarer varieties can be difficult to locate outside their native Ireland. However the Internet has given Irish Whiskey lovers access to some of the more exotic blends and pure pot still whiskeys, including limited editions such as Kilbeggan 15 Year Old, which was launched to mark the restart of distilling at the Kilbeggan distillery and was recently voted Best Blended Irish Whiskey at the World Whisky Awards.

Irish Whiskey makes a wonderful gift for a special occasion or as an exclusive business gift and continues to grow in popularity amongst whisky drinkers all over the world.

In meaning, whiskey translates to “water of life”.  Whisky originated from Scotland during the early 1400′s, and is very popular around the world today. Even today, whisky tastes much like it did when it first began.  Manufacturers of whisky are strong on heritage, and therefore do all they can to capture the flavor that whiskey has always been known for.

For any occasion, whisky is truly great.  Whisky is commonly used during weddings and ceremonies, and both the bride and groom will drink it to signify a relationship that will stand the test of time. The drink isn’t only served with weddings, as it is also popular in bars and restaurants as well.  Those wishing to signify friendship can also serve whisky as a gesture of wanting to be friends.

Whisky also makes a great gift for friends, employees, and even executives.  Around the office, whisky is very popular.  When someone has had a tough day at work, few things bring out the best like whisky.  It can help someone relax, and make them feel at ease.  Drink enough of it however – and you will feel as if you are king of the world!

Although it has many uses, one of the best is ice cubes.  If you combine whiskey with ice cubes, the combination is truly inspiring.  People often refer to it as whisky on the rocks, as it is very commonly served in bars and restaurants.  Whiskey on the rocks is also refreshing, as the ice cubes help to take some of the “bite” away from the otherwise strong and potent drink.

There are several variations of whiskey as well.  Scottish whisky, Jack Daniels, and Wild Turkey are among the most popular whiskey’s in North America.  Scottish whisky is very popular in different parts of the world, while Jack Daniels is the preferred brand of whiskey in the United States.  Jack is served at many bars and restaurants, and provides a great mixed drink if you pair it with Coke.

If you’re looking to buy some whisky for your home, you’ll never have to worry about having trouble finding it.  ABC stores are the best source, although if you live in a state such as California you can find it at your local grocery or department store.  Whiskey is one of the best selling forms of hard liquor, with thousands of people around the world drinking it quite frequently.

Easy to find and easy to use, whisky is easily one of the best types of alcohol that you can buy.  You can use it at parties or socials, or just keep it for yourself.  Whiskey is also great for the body, if you drink a shot of it a day.  With various ways to be used and a bold crisp flavor – whiskey is something that you can never go wrong with. Please note Scottish Whisky,American Whiskey,a subtle but important difference which equally applies to the different brands

When discussing whisky the first thing that needs to be know is that there are two legitimate spellings. The Scotts and Canadians spell whisky without the “e”, while the Irish and Americans spell it with an “e” as in whiskey. This should be the first indication that the world of whisky is a very complicated one and has many regional differences in taste and production. This is part of what makes whisky such an interesting and enjoyable spirit.

Historically it is believed that the Irish were the first to make whiskey, however the Scotts have also laid claim to being the first whisky producers. The Irish used the term “uisce beatha” (“Water of Life” in Gaelic) to describe whiskey, so it must have been important.

Both the Scottish and Irish make whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is roasted over open peat fires to dry, this results in the grain picking up the peat flavour. In Ireland, the malted barely is dried in closed ovens, and is never exposed to the smoke. The process of mashing and fermentation is much the same for both countries. In the distillation step, the Irish, most of the time, distill their product three times, which results in a very pure distillate which makes Irish whiskey exceptionally smooth. The Scottish distill their product twice and this results in more flavour in the spirit.

In North America there is Canadian whisky and American whiskey, which has a number of regional classifications including Bourbon and Tennessee whiskey. Each product in North America is unique and is regulated by the government. Canadian whisky is the number one imported spirit into the United States and is second in consumption only to vodka.

American whiskey has a number of regulation depending on the definition of the product. Bourbon must be made from fermented mash of not less than 51% corn, rye, wheat, malted barely or malted rye grain. It cannot be distilled at a proof higher than 160 and must be stored in new oak barrels at a proof of 125 or less. Blended American whiskey must be made from at least 20% whiskey aged two or more years with the remainder made from unaged neutral grain spirit. American corn whiskey must be made from a minimum mash of 80% corn. Tennessee whiskey follows the same regulations as Bourbon, but is charcoal filtered (Lincoln County Process), so it does not qualify as a bourbon.

Canadian whisky must be ages for at least three years, but for the most part the Canadian government allows the expertise of the distiller to define the characteristics of the final product so there are no limits on distillation proof or barrel requirements. Any Canadian whisky that is aged for less than four years must have the age listed on the bottle. Most Canadian whisky is aged for six or more years. Canadian whisky is generally a blended spirit. The term “blended” means that the final product is made from a number different types of distilled product. For example, a Canadian whisky may be composed of corn, barely, wheat and rye distillates that have been aged in selected used or new oak barrels. Some Canadian producers put all of the grains in one vat and ferment them as a whole and pre-blend and age the distillate. Other producers ferment each grain individually and age each distillate separately and then blend a final product from a mixture of spirits. Most Canadian whisky is distilled twice.

This article has only scratched the surface of the whisk(e)y world. There are many regional characteristics of whisky and many other counties are producing this fine spirit. It would take a lifetime to explore the complete world of whisky, but it would be a worthy attempt.

Introduction: Canada’s whiskies are made from blends of different grains, the greater proportion of each brand on an original mash that combines rye, corn and malted barley. They nearly always contain some spirit, however, that is produced entirely from the heavier tasting rye, but it usually accounts for less than a tenth of the final blend. As a result they have the reputation of being among the lightest classic whiskies of all, even more so than the triple-distilled Irish.

History: The whisky industry in Canada dates back only to the last century, when it arose as an offshoot of the agricultural production of grain. It was quite common at one time to pay the millers in kind with some of the grain, and distillation has long been a traditional way of using up surpluses the world over. The earliest producers—and, despite the country’s size, there are still only a handful—were Hiram walker, Seagram’s and Corby’s, all in the province of Ontario.

The continuous process, in gigantic column stills, conducts distillation. Different spirits produced from different mashes, or fermented from different yeast strains, are painstakingly blended by the distiller- before the maturation in some cases, afterwards in others, All whiskies must be stocked at least for three years in the barrels, which are of new wood, but there is noble tradition of aged products in Canada for that are 10, 12 even 18 years old in release. As elsewhere, the standard blends are sold at 40% ABV, but speciality aged bottling may be somewhat stronger.

The speciality of Canadian whisky is that the regulations permit the addition of a tiny quantity of other beverages, such as sherry or wine grapes or other drinks made from other fruits. While this may account for no more than a hundredth part of the finished product, it makes its presence felt in the fleeting suggestion of fruitiness in the flavours of some whiskies.

Most of the distilleries are situated in the eastern province of Ontario and Quebec. The leading label is Hiram Walker’s Canadian club, which was first blended in the 1880’s and is supported by the Burke’s and Wiser’s ranges from Corby’s McGuiness’s Silk Tassel, Alberta Springs and Seagram’s Crown Royal.

The Scots most likely learned about distilling from the Irish (though they are loath to admit it). The Irish in turn learned about it, according to the Irish at least, from missionary monks who arrived in Ireland in the seventh century. The actual details are a bit sketchy for the next 700 years or so, but it does seem reasonable to believe that monks in the various monasteries were distilling aqua vitae (“water of life”), primarily for making medical compounds. These first distillates were probably grape or fruit brandy rather than grain spirit. Barley-based whiskey (the word derives from uisce beatha the Gaelic interpretation of aqua vitae) first appears in the historical record in the mid-1500s when the Tudor kings began to consolidate English control in Ireland. Queen Elizabeth I was said to be fond of it and had casks shipped to London on a regular basis.

The imposition of an excise tax in 1661 had the same effect as it did in Scotland, with the immediate commencement of the production of poteen (the Irish version of moonshine). This did not, however, slow down the growth of the distilling industry, and by the end of the 18th century there were over 2,000 stills in operation around the country.

Under British rule Ireland was export oriented and, along with grains and assorted foodstuffs, Irish distillers produced large quantities of pot-distilled whiskey for export into the expanding British Empire. Irish whiskey outsold Scotch whisky in most markets because it was lighter in body. It is said that in the late 19th century over 400 brands of Irish whiskey were being exported and sold in the United States.

This happy state of affairs for Irish distillers lasted into the early 20th century when the market began to change. The Irish distillers, pot still users to a man, were slow to respond to the rise of blended Scotch whisky with its column-distilled, smooth grain whisky component. When National Prohibition in the United States closed off Irish whiskys largest export market, many of the smaller distilleries closed. The remaining distilleries then failed to adequately anticipate the coming of Repeal (unlike the Scotch distillers) and were caught short without adequate stocks when it came. The Great Depression, trade embargoes between the newly independent Irish Republic and the United Kingdom, and World War II caused further havoc among the distillers.

In 1966 the three remaining distilling companies in the Republic of Ireland—Powers, Jameson, and Cork Distilleries—merged into a single company, Irish Distillers Company (IDC). In 1972, Bushmills, the last distillery in Northern Ireland, joined IDC. In 1975 IDC opened a new mammoth distillery at Midleton, near Cork, and all of the other distilleries in the Republic were closed down with the production of their brands being transferred to Midleton. For a 14-year period the Midleton plant and Bushmills in Northern Ireland were the only distilleries in the country.

This sad state of affairs ended in 1989 when a potato-peel ethanol plant in Dundalk was converted into a whiskey distillery. The new Cooley Distillery began to produce malt and grain whiskeys, with the first three-year-old bottlings being released in 1992.
Irish whiskeys, both blended and malt, are usually triple distilled through both column and pot stills, although there are a few exclusively pot-distilled brands. Irish Pure Pot Still Whiskey is generally labeled as such. Otherwise, Irish whiskeys are a mix of pot and column-distilled whiskeys. Irish Malt Whiskey is likewise so designated. Standard Irish Whiskey is a blend of malt and grain whiskies.

Source: Tastings.com

Scotch Whisky is whisky, which has been distilled and matured in Scotland. Irish Whiskey means whiskey distilled and matured in Ireland. Whisky is distilled in Scotland from malted barley in Pot Stills and from malted and unmalted barley or other cereals in Patent Stills. The well-known brands of Scotch Whisky are blends of a number of Pot Still and Patent Still whiskies. Irish Whiskey distillers tend to favour three distillations rather than two, as is general in Scotland in the case of Pot Still whiskies and the range of cereals used is wider.

As regards Bourbon Whiskey, the United States Regulations provide:

1. that Bourbon Whiskey must be produced from a mash of not less than 51% corn grain;
2. that the word ‘Bourbon’ shall not be used to describe any whiskey or whiskey-based distilled spirits not produced in the United States.

Rye Whiskey is produced both in the United States and Canada but the name has no geographical significance. In the United States, Rye Whiskey by definition must be produced from a grain mash of which not less than 51% is rye grain. In Canada, there is no similar restriction. The relevant Canadian Regulation states: ‘Canadian Whisky (Canadian Rye Whisky, Rye Whisky) shall be whisky distilled in Canada and shall possess the aroma, taste and character generally attributed to Canadian Whisky.’
Canadian Whisky is in fact often referred to simply as Rye Whisky or Rye.

Alcohol, malted or not, made from grain which is produced in Scotland is called WHISKY, while it is called WHISKEY if it is produced in USA or Ireland. American whiskey is called Bourbon and is made from grain. Bourbon is at least 51 per cent corn or maize. Scotch whisky is generally double distilled, while Irish whiskey is generally distilled three times. Wheat whisky is the rarest whisky. Rye whiskies are mostly popular within the US. Scotch whisky is whisky that has been distilled and matured in Scotland for at least three hours in oak casks.