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WSET ® Level 3 Spirits > Scotch Whisky > Flashcards

Scotch Whisky Flashcards

Scotch whisky is one of the most commonly consumed whisky styles in the world. This deck covers all aspects of this globally recognized spirit.

1
Q

What do you call a blend of one or more single malt whiskies with one or more single grain Scotch whiskies?

A

Blended Scotch Whisky

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2
Q

What do you call a blend of two or more single grain Scotch whiskies from different distilleries?

A

Blended Grain Scotch Whisky

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3
Q

A short still with an angled lyne arm will produce what style of malt?

A

Richer spirits (as there is less reflux).

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4
Q

A tall still and horizontal lyne arm, such as at Glenmorangie, will produce what style of malt?

A

A light, fruity style of malt.

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5
Q

What you do call a whisky made in one distillery from malted barley and distilled using pot stills?

A

Single Malt Whisky/Whiskey

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6
Q

What do you call a whisky made in one distillery from malted barley and other grains?

A

Single Grain Scotch Whisky

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7
Q

After cooking the main grain in order to gelatinize the starch, to what temp is the liquid allowed to cool before malted barley is added?

A

64°C / 147°F

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8
Q

What is an anti-collapse valve?

A

The fail-safe device to prevent the still being crushed by external air pressure when the still is switched off.

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9
Q

Aside from Diageo and Pernod, who are the other large-scale producers of Scotch whisky?

A
  • Bacardi
  • William-Grant & Sons
  • Beam Suntory
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10
Q

Aside from specialty barley, what is the other main grain used by most grain whisky producers?

A

Wheat

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11
Q

At its core, what kind of aroma does a Scotch Whisky have?

A

Cereal aromas

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12
Q

At what point is a distillery in Scotland supposed to take full responsibility for all production processes?

A

Once the malt has been delivered to the distillery. After that, everything is on the distillery.

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13
Q

Describe a balanced operation:

A
  • Most Scotch Whisky is blended whisky, which is consistent, with known volumes of wash and predictable volumes of low wines, heads, hearts, and tails, as well as liquid waste.
  • This system does not tolerate leftovers that cannot be processed immediately.
  • With all of this calculated out, it is possible to make cuts based on time alone, thus maintaining a continuously operating production schedule.
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14
Q

What are the barrel limitations on size and time for Scotch Whisky?

A

Maximum 700 liters

Minimum 3 years

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15
Q

Before the wash is distilled, what do some distillers allow to happen in order to build complexity in their final product?

A

They let it stand for several hours and become infected with ambient bacteria.

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16
Q

What is a blended grain whisky Scotch?

A

A blend of two or more single grain Scotch whiskies from different distilleries.

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17
Q

What is a blended malt Scotch whisky?

A

A blend of two or more single malt Scotch whiskies from different distilleries.

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18
Q

What is a blended Scotch whisky?

A

A blend of one or more single malt Scotch whiskies with one or more single grain Scotch whiskies.

This is what the vast majority of all Scotch whisky is produced as.

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19
Q

Distillers’ malt has aromas of…?

A

Cereal, malt, and biscuit.

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20
Q

What is a Dunnage Warehouse?

A

A traditional, single-story warehouses with dirt floors and barrels stacked 3-4 high.

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21
Q

For barrels stored closer to the top of a warehouse, what will the impact on maturation be with regards to the wood?

A

The spirits will extract more from the wood, quicker.

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22
Q

List four production factors that affect the style and quality of Scotch:

A
  1. Peat
  2. Length of fermentation
  3. Still design and operation
  4. Wood management
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23
Q

From a regional point of view, what are the fundamental differences in style from Scotch distillery to Scotch distillery?

A

There really are no identifiable regional differences; rather, most of the differences arise in production choices.

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24
Q

How are most malt whiskies treated prior to bottling?

A

They are chill-filtered and diluted to 40% abv.

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25
Q

How are most pot stills heated?

A

By steam.

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26
Q

How do distillers prevent a build-up of Group 3 fractions / fusel oils in the distillation process?

A

Fusel oils are not soluble in solutions containing less than 30% ethanol, and as such they separate and can be skimmed off the surface of the liquid (similar to oil and water not mixing).

When the liquid used to fill the second distillation (Scotch whisky) is loaded to the still, it must be below 30% abv so the fusel oils come out of solution, where it is then separated from the main batch.

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27
Q

How do most Scotch whisky producers track their stocks, today?

A

Using computer databases.

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28
Q

How long after fermentation are the batches allowed to sit before distillation?

A

Generally, there is no standing time.

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29
Q

How long do ferments take place in Scotch whisky?

A

Within about 48 hours.

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30
Q

How many distilleries does Pernod Ricard own in Scotland?

A

14

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31
Q

How many types of whisky do most distilleries in Scotland produce?

A

Typically one type of spirit per distillery.

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32
Q

How many whisky distilleries are there in Scotland?

And how are these broken down into groups?

A

About 120, in total.

Two groups:

  1. Seven produce grain whiskey (but which make the vast majority of the spirits produced in Scotland)
  2. The rest are malt whiskey producers
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33
Q

How would a distillery make a lighter, fruitier style of whisky with regard to cuts?

A

By making a later cut for the heart, and an early cut to tails.

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34
Q

In reality, where are the ‘salty aromas’ in whiskies from Islay coming from?

And to what are they attributed?

A
  • Come from peat
  • Attributed to proximity to the ocean
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35
Q

In some malt whisky distilleries, the fermentation batches are allowed to stand for a few extra days after most of the sugar has been converted. What happens during this period?

A

Lactic acid bacteria become active and can have a positive impact on the complexity and flavor of the final product.

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36
Q

What do independent bottlers do?

A

Often source smaller quantities of rare or unusual batches of whisky from the distillers, which they then bottle in small batches.

Labels will often include both the bottler and the distillery name.

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37
Q

What are independent distilleries?

A

A small number of distilleries that are not associated with, or owned by a larger company. Springbank is a notable independent distillery.

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38
Q

Is coloring allowed for grain whisky?

A

Yes, but not often done.

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39
Q

Is coloring allowed in blended whisky?

A

Yes, and is used more regularly to affect the color of the final product.

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40
Q

What does Loch Lomond Distillery produce?

A

Both grain and malt whisky.

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41
Q

The main supplier of stills in Scotland?

A

Forsyth

Diageo has its own copper works to build stills, which it uses all over the world.

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42
Q

Maximum distillation strength of a Scotch whisky spirit?

A

94.8%

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43
Q

Name a Speyside distillery that chooses to use the Highland designation rather than the Speyside name.

A

Glenfarclas

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44
Q

Name two prominent distillers that continue to use direct heat to fire their stills:

A
  1. Glenfiddich
  2. Glenfarclas
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45
Q

What are ‘own-brand suppliers’?

A

Essentially a distiller’s or retailer’s label, often sourced directly from the distillery. These are one-stop-shopping items for anyone looking to have their own label. Are often sold at competitive prices.

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46
Q

What is pot ale?

A

Waste product of the first distillation of Scotch whisky.

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47
Q

What is a purifier used for?

A
  • A small condenser in the lyne arm of some stills.
  • It is used to remove Group 3 fractions before they go to the main condenser.
  • These are recycled directly back to the pot.
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48
Q

What is a rummager used for?

A

A device used in direct-fired stills to scrape the sides and bottom of the inside of the pot to avoid scorching matter.

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49
Q

Describe the method for the first distillation of a Scotch whisky:

A

Fermented alcoholic liquid (wash) is distilled to produce an intermediate product called ‘low wines’. The liquid left in the still (pot ale) is waste.

50
Q

Describe the method for the second distillation of a Scotch whisky:

A
  • Low wines are combined with heads and tails from a previous distillation.
  • The combined liquid is distilled.
  • Flow from the condenser is split into heads, heart, tails.
  • Heart is sent for maturation.
  • Heads and tails are recycled to the next batch of low wines.
  • Liquid left in the pot (spent lees) is a waste product.
51
Q

Abv of the charging vessel for Scotch whisky?

A

Under 30% abv.

52
Q

Scotch whisky - abv of the Heart?

A

70% abv

53
Q

Scotch whisky - abv of the low wines?

A

25% abv

54
Q

Scotch whisky - abv of the wash?

A

8-10%

55
Q

Describe the condensers used to make Scotch whisky:

A
  • The vast majority of malt whisky distilleries in Scotland use shell and tube condensers
  • These are typically made of copper and offer large surface areas for sulfur/copper interaction
56
Q

How is a worm tub condenser different?

A

It has less surface area, thus producing richer spirits (and less copper/sulfur interaction).

57
Q

Describe a single grain Scotch whisky

A
  • A whisky made in one distillery from malted barley and other grains
  • Any whisky made from just malted barley cannot be included in this category
58
Q

Describe a Single Malt Scotch whisky:

A

A whisky made in one distillery from malted barley and distilled using pot stills.

59
Q

What are spent lees?

A

Waste product of the second distillation of Scotch Whisky.

60
Q

Describe the Swan Neck:

A
  • Part of the still connecting the head to the condenser
  • The shape and height of this part will vary significantly from distillery to distillery.
  • No rectification plates are allowed in Scotch Whisky stills
61
Q

Describe the climate in Scotland:

A

Uniformly cool and wet; although there are some variations across the country.

62
Q

What is the fail-safe device that prevents the still from being crushed by external air pressure when it’s switched off?

A

Anti-collapse valve.

63
Q
  • What are the three main styles of dry Sherry?
  • What is the main style of sweet Sherry?
  • And which Sherries are most commonly used for cask seasoning for Scotch Whisky?
A
  • Fino, Amontillado, Oloroso
  • Pedro Ximenez (PX)
  • Amontillado and Oloroso
64
Q

True / False:

Scotch whisky distillers can buy in a sugary liquid or a fermented liquid to distill.

A

False

They can’t do either.

65
Q

True / False:

Exogenous enzymes are allowed in Scotch whisky.

A

False

Not permitted.

66
Q

True / False:

Scotch whiskies produced near the ocean have a higher level of salt than those produced inland.

A

False

Scotch whisky with a salty taste does not actually have any sodium in it, but rather the sensation is confused with the peat flavors in the whisky.

67
Q

True / False:

Scotch whisky producers must use new oak barrels for production, similar to American producers.

A

False

Scotch whisky is almost exclusively produced with used barrels, and most barrels will be used between two and three times, depending on the producer.

68
Q

True / False:

Whisky distillers can distill year-round.

A

True

They use dry ingredients that can be stored for long periods of time, until ready for use.

69
Q

What is a tun?

A

A very large wood vessel often used to harmonize blended whisky after it is married / blended.

70
Q

What is vintage-dated Scotch whisky?

A

Fairly rare - all of the whisky must be from the year stated on the label.

71
Q

What is meant by the term ‘wash’?

A

A fermented alcoholic liquid that is ready to be placed in a still.

72
Q

What approach might a blender use to hedge against the loss of a particular component in their whisky?

A

Classify all of the components into style groups and quality levels so that they know what part of the blend would need to be replaced to maintain a certain taste profile.

73
Q

What are a few ways to create variety in your maturing stock of whisky?

A
  • Barrel type
  • Barrel age
  • Warehouse type
  • Amount of time in barrel
74
Q

What are sherry butts primarily used for these days?

A

Mostly for finishing or as supplemental barrels due to their relative scarcity at this point.

75
Q

What are the five regions of Scotch whisky production?

A
  1. Campbeltown
  2. Highland
  3. Lowland
  4. Islay
  5. Speyside
76
Q

What are the most widely used barrels in the Scotch whisky industry?

A

ASBs - American Standard Barrels that come from American Whiskey productions, mainly in Kentucky and Tennessee.

77
Q

What are the three most common grains for grain whisky?

A
  1. Malted barley has to be used for enzymes
  2. Corn (maize)
  3. Wheat
78
Q

What aroma options can a distiller layer on a malt whisky to create a different combination of styles?

A
  • Smoky aromas of peat
  • Added complexity from external ferments
  • Enhanced cereal character from direct heat
  • Sulfur notes from reduced copper contact
  • Textural differences from different cut points and still shapes
79
Q

What can affect the amount of reflux that takes place in a still?

A

The height and shape of the swan neck and the angle of the lyne arm.

80
Q

What can direct heating do to the style of a spirit?

A

Cause an increase in Maillard reactions, thus causing more cereal and malt aromas to develop.

81
Q

What do wheat and corn provide aromatically to a whisky?

A

Very light and soft aromas, which are ideally suited to the production of high-strength delicate grain spirits.

82
Q

What does an age statement on a bottle of Scotch whisky guarantee?

A

That the youngest part of the blend in that whisky is as old as the stated age.

83
Q

What does peat release when burned?

A

Aromatic smoke.

84
Q

What does ‘single’ refer to in single malt Scotch whisky?

A

That all of the spirit was distilled at a single distillery.

85
Q

What factors are most closely emphasized by malt whisky producers, with regard to still design and operation?

A
  • Heating method
  • Shape and height of the swan neck
  • Amount of copper
  • When the cuts are made during the second distillation
86
Q

What flavors can a Sherry barrel give to Scotch whisky?

A
  • Amontillado and Oloroso = dried fruit and dried orange peel
  • PX = raisined aromas
87
Q

What happens to ASB’s when they arrive in Scotland?

A

American Standard Barrels

They are often disassembled and rebuilt into slightly larger hogsheads.

This allows for more efficient use of warehouse space.

88
Q

What has the method of distillation in Scotland done to Group 1 and Group 3 fractions?

A

The method has become very efficient for removing these groups, thus making a less fiery, new-make spirit.

89
Q

What is peat?

A

A thick layer of partially decomposed vegetation that forms in boggy areas.

90
Q

What is the basic style difference between grain and malt whiskies?

A

Grain whisky tends to have a light cereal character with a soft texture and delicate wood aromas - therefore less pronounced than malts.

91
Q

What is the blending process of Scotch whisky often based on?

A

Years of experiential learning.

92
Q

What is the color intensity of most grain whisky?

A

Generally relatively pale.

93
Q

What is the difference in rules regulating the maturation of grain and malt whisky?

A

They’re the same.

94
Q

What is the largest center of whisky production in the world?

A

Scotland

95
Q

What is the problem with the availability of peat?

A

Peat forms slowly and its use is outpacing its creation, and therefore is unsustainable in the long-term.

96
Q

What kind of impact do bacteria, such a lactic acid bacteria, have on grain whisky productions?

A

Very little due to the pressure of consistency and production time.

97
Q

What makes Islay a little unique in the overall style of their whiskies?

A

Peat is used by many (but not all) in the production of the whiskies from this region.

98
Q

What may be added to Scotch whiskey before bottling?

A

Only water and caramel coloring

99
Q

What other types of barrels may be used in Scotch whisky production?

A
  • Port
  • Madeira
  • Bordeaux
  • Sauternes
  • Rum
  • Calvados
  • Beer
100
Q

What post-distillation options does a distiller have for affecting the style of the whisky?

A
  • Choice in wood - size, age of the barrel
  • Duration of maturation
  • Finishing options
101
Q

What type of stills are mandated for malt whisky?

A

Pot Stills

But the distiller can choose how to run the distillation.

102
Q

What types of yeasts are typically used in Scotland for whisky?

A

Cultured yeasts

Specifically reliable fermenters.

103
Q

What would produce a more sulfury style of spirit?

A

Less copper in the still.

Such as when the tube condenser is made of stainless steel, or they are using a worm tub condenser.

104
Q

When is the fermentation started for Scotch whisky?

A

Before the sugar conversion is complete.

This is done to ensure the sugary liquid does not become contaminated by bacteria.

105
Q

Where can Scotch whisky be matured and bottled?

A

Only in Scotland.

106
Q

Where do Sherry butts come from?

A

The Sherry producing region of Jerez, Spain.

107
Q

Where is peat used in the distillation process?

A
  • It’s used at the end of the malting process, as fuel for the kilns used to dry the malts
  • Particles of peat smoke attach to the grains and persist through ferment, distillation, and maturation into the final product
108
Q

Where is the vast majority of barley malted for Scotch whisky production?

A

By specialist companies in the UK.

Some distilleries malt their own needs, but often the in-house malt only supplies a small percentage of the needed product.

109
Q

Where must Scotch whisky be made?

A

Scotland

110
Q

Which company is the largest player in Scotch whisky distillation?

A

Diageo

Owns nearly a quarter of all the distilleries in Scotland.

111
Q

Which is more characterful - grain whisky or malt whisky?

A

Malt whisky, which is made in pot stills.

112
Q

Which regions in Scotland are subject to added production regulations of Scotch?

A

None - all are the same.

113
Q

Which Scotch whisky region is located within another region?

A

Speyside, which is within the Highland region.

114
Q

Why can Scotch distillers use time to make their distillation cuts?

A

They have refined their processes so well that this has almost become automatic.

115
Q

Why do most grain whisky producers choose not to change their grain choice if, say, the price of one particular grain changes?

A

Changing the grain bill would alter the style of the whisky, and thus the brand’s style.

116
Q

Why is grain whisky generally distilled to a high strength?

A

Because it is more efficient to produce in column stills, which allows for a lighter, cleaner, and smoother whisky that is scalable, affordable, and brandable.

117
Q

Why is there generally no standing time for fermented liquids before distillation?

A

Two reasons:

  • Ensures the liquid is not affected by bacteria, thus keeping the final spirit as clean and simple as possible.
  • Creates an efficient production schedule to keep everything moving along.
118
Q

With regard to blending, what are most brands concerned with?

A

Consistency of style.

119
Q

With regard to cuts, what would produce a more characterful spirit?

A

A late cut to tails, therefore more inclusion of Group 3 fractions.

120
Q

With regard to peat, where is there a great concentration of peat aromas in the distillation run?

A

Peat aromas are present throughout the run, but are more concentrated later in the run.

Cuts will have an impact on the amount and style of peat in the final spirit.

  • Early cuts = less peat
  • Later cuts = more pungent peat character.
121
Q

With regards to mashing, fermentation, and distillation, what must Scotch whisky producers do?

A

Must undertake these processes on their site.

WSET ® Level 3 Spirits (23 decks)

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