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SWS Academy > Scotch Whisky > Flashcards

Scotch Whisky Flashcards

1
Q

Definition

A
  • made from only cereal grains, water, and yeast
  • aged for a minimum of 3 years
  • only produced in Scotland
  • oak barrels not exceeding 700 liters
  • bottles at 40%ABV or higher
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2
Q

Name Origin

A

-“usquebaugh” from Irish and Scottish Gaelic, “water of Life”

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3
Q

History

A
  • Christian monks brought their distilling skills from Ireland
  • “gaugers” were excise men on taxes to Whisky
  • Became more prominent due to France’s Phylloxera
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4
Q

George Smith

A
  • Glenlivit Founder

- first man to take a license to distill in 1824 after passing of the Act

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5
Q

Distilleries

A

-Over 100 Single malt pot still with own individual characteristics

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6
Q

Factors of Style and Flavor

A
  1. geography and location of water source
  2. type of malted barley
  3. amount of peat
  4. shape and size of pot stills
  5. craft traditions and methods of distillations
  6. type of wood casks
  7. environment and microclimate of maturation
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7
Q

Styles of Scotch

A
  1. Single Malt Scotch Whisky
  2. Single Grain Scotch Whisky
  3. Blended Scotch Whisky
  4. Blended Malt Scotch Whisky
  5. Blended Grain Scotch Whisky
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8
Q

Single Malt

A
  • Single distillery
  • not blended with any other whisky from another distillery
  • only made with 100% malted balrey, yeast, and water
  • pot distilled and matured in Scotland
  • aged in used oak casks for at least 3 years
  • bottled no lower than 40%ABV
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9
Q

Single Grain

A
  • Single Distillery
  • not blended with any other whisky from any other distillery
  • made with 100% malted barley
  • distilled in a column still
  • aged in oak casks for at least 3 years
  • bottled no lower than 40%ABV
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10
Q

Blended Scotch

A
  • a blend of one or more scotch whiskies with one or more Single Grain
  • bottled no lower than 40%ABV
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11
Q

Blended Malt Scotch

A
  • blend of only single malt whiskies, coming from more than one distillery
  • bottled no lower than 40%ABV
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12
Q

Blended Grain Scotch

A
  • blend of only Single Grain, coming from more than one distillery
  • bottled no lowerd than 40%ABV
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13
Q

Malting

A
  • Steeped in water
  • Allowed to germinate
  • barley is dried in a kiln sometimes using “peat”
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14
Q

Mashing

A
  • once dried the malt is ground and the “grist” is then mixed with hot water in a “mash tun”
  • sugars dissolve and create a sugary liquid, “wort”
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15
Q

Fermentation

A

-wort passes large vessels “washbacks”, fermented by adding yeast, producing a “wash” liquid 8%ABV

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16
Q

Distillation

A
  • wash is distilled twice in distinct copper stills

- hearts, heads, and tails removed in the “spirit safe”

17
Q

Maturation

A

-must mature in oak casks for at least 3 years

18
Q

Scotch Regions

A
  1. Islands (Islay & Skye): Peaty & Maritime
  2. Highlands: Smooth & Floral
  3. Speyside: Fruity & Delicate
  4. Lowlands: Light & Fresh
  5. Campbeltown: Briny & Smoky
19
Q

Speyside

A
  • heart of Scotch distilling

- more than half of distilleries located there

20
Q

Blending

A
  • 2 to 50 different whiskies

- once blended the “Master Blender” must marry them in a cask for months before bottling

21
Q

Color

A

-deeper hues of amber generally mean longer aging or Sherry wood in maturation

22
Q

Age Statement

A

-The year indicates the youngest whisky in the blend

23
Q

Scotch Nose

A
  1. Esters: fruit, flowers, pear-drops
  2. Phenols: medicinal, peaty, smoky
  3. Aldehydes: hay, grass, leather
  4. Sweet: vanilla, toffee, honey, marzipan
  5. Cereals: malt, bread, wheat
  6. Oils: butter, hazels, walnuts
  7. Woods: cedar, pitch-pine, resin, oak
24
Q

Finishing

A
  • extension of the maturation process
  • spirit is filled into previously used casks(wine,fortified wines, or spirits) under 12 months
  • cask must be drained before use
25
Q

Chill-Filtering

A

-process used to remove particles that cause the cloudy effect when ice is added

26
Q

Cask-Strength/Full Proof

A

-when Scotch is bottled at the alcoholic strength of when it entered the cask, without the addition of water

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