Scotch and Irish whiskies

Question 1

What did Gladstone do in 1860 and what was the result?

Answer 1

Allowed the blending of malt and grain. John Walker, William Teacher, John Chivas and John Dewar released new blends.

Question 2

Describe the process of malting barley.

Answer 2

Barley grains have starch and enzymes.

• malting dampens and warms the grains;
• once germinated and sprouted it is called green malt;
• must not dry out;
• malting barley produces its own heat which must be controlled;
• turned over regularly to keep it cool and stop entangling of roots;
• when all starch modified it is dried gently to preserve the enzymes.

Question 3

Do distilleries make their own malt?

Answer 3

No, generally they buy it in from a maltster, made to their specification.

Question 4

How is malt dried?

Answer 4

In a kiln. Heat source may include peat.

Question 5

What sort of aromas will whisky have that is made from peat flavoured malt?

Answer 5

Seaweed, smoke and tar.

Question 6

What happens to dried, malted barley?

Answer 6

It is ground to a flour (called ‘grist’) and put in to a mash tun.

Question 7

What temperature is the water added to the grist in a mash tun?

Answer 7

63-64 degrees centigrade - the range in which the enzymes work.

Question 8

What is the sugar solution known as?

Answer 8

The wort.

Question 9

What are the wort options?

Answer 9

If solids allowed with the wort into the washback a spirit of greater malty, cereal character will result.

Question 10

What type of yeast is added to the wort?

Answer 10

Cultured

Question 11

To what level does wort ferment?

Answer 11

7 - 10 % abv.

Question 12

What can one do with fermented wort before distilling?

Answer 12

Leave for a couple of days allow for creation of extra congeners.

Question 13

Describe distillation of malt wort to spirit.

Answer 13

Double distilled in copper pot stills.

• first distillation to approximately 21 - 28% abv;
• 2nd distillation in a spirit still to around 70% abv;
• heads (foreshots) and tails (feints) sent back for re-distillation with the low wines.

Question 14

What are the three factors which determine style of malt?

Answer 14

1. Still design - varies greatly in Scotland (Glenmorangie very tall for example);
2. Cut point. An early cut to tails lead to lighter flavoured spirit.
3. Maturation - in oak barrels of less than 700 litres for 3 years.

Question 15

Aspects of maturation of malt whisky - give details.

Answer 15

Origin of barrel.

1. Bourbon. Only used once. Quercus alba. Heavily charred. Give whisky vanilla, coconut, pine, cherry and spice aromas.
2. Sherry. Mainly purpose made by sherry producers. Seasoned American oak, toasted not charred. Conditioned with sherry for average of 2 years. Give aromas of dried fruit, Christmas cake, clove, resin and orange peel.
3. Port, Madeira, red wine and sweet wine barrels also used for ‘finishing’ whisky before bottling.
4. Age of barrel. Frequently reused in Scotland so this becomes a factor.

Question 16

What flavours/aromas do Bourbon barrels give to whisky?

Answer 16

Vanilla, pine, cherry and spice.

Question 17

What flavours/aromas do sherry barrels give to whisky?

Answer 17

Dried fruit, Christmas cake, clove, resin, orange peel.

Question 18

Should a single malt be seen as a blend?

Answer 18

Yes, in that it will have been blended from different barrels to maintain the style of the brand.

Question 19

What are the 5 whisky regions and what are their styles?

Answer 19

Lowland ; 3 distilleries; light.
Highland; diverse styles.
Speyside; 2 styles - lighter (Glenfiddich), richer (The Macallan).
Islay; peat (but not all); Laphroaig, Lagavulin, Ardbeg.
Campbeltown; 3 distilleries; heavy and rich.

Question 20

What are the two key differences in production of Scotch Grain Whisky from Malt?

Answer 20

1. made from a mixture of malted barley and other grains;

2. distilled in continuous column stills.

Question 21

What is the mash bill for Scotch Grain Whisky?

Answer 21

Will contain less than 10% malted barley (for the enzymes - it produces enough for the other 90%).

Remainder is wheat or corn cooked to hydrolise the starch, making it soluble in water.

Question 22

Are there many grain distilleries in Scotland? What happens to the spirit distilled at them?

Answer 22

No, comparatively few. Distilled to just below 94.8% abv, diluted and put in barrels for ageing.

Question 23

Give details of three blnded whisky styles.

Answer 23

1. Johnnie Walker: a note of peat from Islay whiskies.
2. Chivas: made with lighter Speyside malts.
3. Cutty Sark, and J and B: made for post-Prohibition US market in lighter style.

Question 24

What were the dates of Prohibition?

Answer 24

January 1920 to 1933.

Question 25

Scotch whisky law:

Answer 25

Distilled to less than 94.8% abv.

• matured in Scotland for minimum of 3 years in oak;
• only water or E150a to be added;
• any age statement must reflect youngest in the blend;
• no age statement, it must be 3 years old minimum;
• if region appears on label 100% must come from there.

Question 26

Scotch whisky law and types:

Answer 26

Single Malt - from 1 distillery.

Single Grain - from 1 distillery.

Blended Malt - from 2 or more distilleries.

Blended Grain - from 2 or more distilleries.

Blended - blend of 1 or more single grain whiskies and 1 or more single malt whiskies.