Whiskey Flashcards
original reason for Scotch Whisky production
effective method of using surplus grain and giving farmers alternative source of revenue. Barley and other grains particularly important in less fertile parts of the country
style of proto-whiskey
flavored with heather and other herbs sweetened with honey
start of Global Scotch industry
Coffey Still in 1827. Malt whisky was an acquired taste but grain was bland. Then in 1860 became legal to blend so Walker, Chivas, and Dewar took advantage and built empires. Then phylloxera wrecked Cognac in 1870s
Global Giants in the Scotch Whisky
Diageo and Pernod Ricard
Why Barley?
Enzymes that convert starch into fermentable sugar
Malting
grains are immersed, steeped in water, drained, repeated for 2-3 days which allows adequate moisture level without drowning barley.
Green Malt
once barley starts germinated. Cannot dry out and temperature must be controlled by blowing humidified air and turning the green malt
Malt
when all the starch in the green malt is converted, moved to a kiln, heated and dried to stop germination. This is malt. Peat flavor introduced if peat used to fuel kilning
‘Phenolics’
from peat. are these really phenols? character of peat is delicate and susceptible to heat so lower heat for kilning produces more aromatic impact
Grist
malt is milled into Grist
Mash tun
grist is mixed with hot water in the mash tun this reactivates the enzymes which need approx 63-64C
Wort
once conversion is completed, sugar solution is called Wort
Washback
Fermenter
cloudy wort
solids allowed to pass to the washback giving greater,, malty character than if from clear wort
Wash
fermented wort. Some distillers leave the wash for a few days to allow development of additional congeners
Wash Still
First distillation for Scotch (21-28%) produces low wines
Spirit Still
second distillation for Scotch (around 70%). Heads and Tails added to the next batch of low wines
Cut point for Scotch
early cut to tails will result in a lighter spirit (fusel oils). Particularly important here because Peat character comes from congeners with low boiling points
Scotch Maturation
in oak barrels less than 700l for min. 3 years. generally old bourbon barrels sometimes sherry butts (conditioned with Sherry)
Scotch Finishing
Port, Sherry, Madeira, Red Wine, Sweet Wine, …
Scotch Distillation
max 94.8%
Scotch Maturation
min 3 years in max 700l barrel. only water and caramel can be added
Scotch age statements
any age statement indicated the youngest whisky in the blend. If vintage all whisky must have been distilled that year
Region indicated Scotch
all must have been distilled in stated region
Islay
peat. Ardbeg, Laphroaig, Lagavulin
Highland
diverse range from peated style of Highland Park to light citric style of Glenmorangie
Speyside
Lighter style typified by Glenfiddich and the Glenlivet or the richer more fruity styles of Macallan and Balvenie
Lowland
lighter style e.g. Auchentoshan
Cambeltown
three distilleries. Rich and heavy style e.g. Springbank
Mashbill
grain whiskies made from a mixture of grains to which a small amount 10% of malted barley is added. This is a mashbill
Pot Distillation in Irish Whiskey
Irish initially refused Coffey Still (Coffey was Irish!).