Knowing and Understanding Scotch Whisky

Scotland is blessed with a combination of natural resources and climate that has proven ideal for making whisky and has a long, rich distilling history, a devotion to the distinctly individual malts from its many distilleries and an appreciation of the complexities involved in producing some of the finest whiskies in the world.

History

The earliest reference to whisky-making in Scotland appears in the Exchequer Rolls of 1494-95 and by the end of the 16th century, the making of a harsh whisky was a common practice among the Highlanders, who operated their own stills as a sideline to farming. In 1644 the Scottish Parliament imposed its first excise tax on whisky.

It wasn't until the 19th century that the continuous still was developed, which led to the establishment of large Lowland grain distilleries. The column-shaped, or "patent," still worked continuously and could accommodate grains other than malt, allowing the production of lighter-bodied whiskies from less expensive grains. Then in the 1860's the practice of blending whiskies from a number of distilleries to produce a product of consistent quality and taste first emerged.

Single Malts

Although still a small percentage of overall Scotch consumption in this country, single malts have risen in popularity in recent years. They are derived from sprouted barley that has been dried in kilns fired by peat and coal, which imparts a distinctive smoky character to the spirit and were the original Scotch whiskies. Produced by more than 100 Scotch distilleries, each single malt has a style and flavor all its own.

To simplify matters, single malts can be divided into the four geographical areas from which they originate. Lowland malts are generally the lightest, both in flavor and color; Islay produces the heaviest, most full-bodied whiskies; Campbeltown malts are also full-bodied, but there are only a few malt distilleries left there; Highland malts are the most numerous by far, and are generally regarded as having the most balance, being medium in flavor and aroma. The Speyside region, long regarded as the premium single malt-producing area, is located in the Highlands.

Making malt whisky is an expensive, labor-intensive process that involves five general steps. Select barley is soaked, germinated and dried in the process known as malting. The dried malt is then ground into a rough grist, and soaked in large, round tanks, producing an oatmeal-like slurry called wort. Following a two-day fermentation, the wort becomes a 10% alcohol liquid called wash, which is then distilled in pot stills.

Blended Scotch

Although single malts have attracted a great deal of interest in recent years, more than 95% of Scotch consumed worldwide is blended whisky.

The object of blending has always been to "soften," in a sense, the harsher characteristics of the individual malt whiskies in order to produce a whisky that would appeal to a broader spectrum of the population.

As the word implies, blends are the result of mixing different whiskies together, including both single malts and grain whiskies. Obviously, several decisions go into determining the final makeup of a blended Scotch, from the quality of the barley chosen to the amount of peat to be used in the malt kiln, from the determination of when to start and stop collecting the spirit from the second distillation to the blender's judgment about when each particular cask is ready to be added to the blend.

This last step is, according to many experts, an art as well as science. Each Scotch house has its own closely guarded blend, and while certain whiskies are not compatible, the bringing together of the right combination of malts and grains will determine the characteristics of the brand. Usually, there are 20 to 25 different single malt whiskies used in a blend, with the rest being grain whisky.

Aging

Scotch whiskies age at different rates depending on where they were distilled as well as the location and the conditions in which they mature.

By law, all Scotch whisky must be aged at least three years, and few brands enter the U.S. without being aged at least four years. Those that are less than four years old must carry an age statement on the label. The spirits are normally aged in oak casks, frequently casks that have been used for bourbon-aging in the U.S. Many distillers also use barrels that once held sherry or wine. The majority of single malts spend a minimum of five years in casks, although most are aged at least eight years, and some for much longer. In blends, when a Scotch is aged 10 years or 12 years, the number refers to the age of the youngest whisky in the blend.

As is the case with Canadian whisky, Scotch can be bottled in the country of origin or it can be shipped in bulk to the U.S. and bottled here, which can be much more cost efficient.

Edited from:
Knowing and Understanding Distilled Spirits
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