Whisky/ Whiskey Flashcards

Question 1

Q

In 1963 Glenfiddich was the first single malt to?

Answer

A

Market itself outside of the U.K.

Question 2

Q

How many Whisky distilleries are currently in production in Japan?

Answer

A

6 (10 if you count individual brands)

Question 3

Q

What is their model? (Japanese Whisky)

Answer

A

Scotch whisky production. They even spell it w/ out the ‘e’ like Scotch whisky

Question 4

Q

Where do the Japanese source their grain?

Answer

A

They grow their own Barley and some Import malted barley from Scotland

Question 5

Q

Do the Japanese have peat?

Answer

A

Yes and they import peated malt from Scotland and produced some peated malts.

Question 6

Q

Do the Japanese have blended or single malts?

Answer

A

Both. Single malt is produced in Pot stills while Grain Whisky is produced in column stills.

Question 7

Q

What does transperancy of Japanese Whisky mean?

Answer

A

They are produced from Crystal Clear worts that have been fermented for a long time with a selection of yeasts. They have a clean precise array of flavours and rarely any maltiness.

Question 8

Q

Is there any comraderie among Japanese distillers?

Answer

A

Not really. They don’t exchange whiskey so most are basically single malts from one distillery only.

Question 9

Q

What is Hakushu?

Answer

A

The biggest malt distillery in the world

Question 10

Q

What kind of oak is used for aging Japanese Whisky?

Answer

A

American oak, mostly used, sherry butts small amounts of Japanese oak for intense incense like perfume.

Question 11

Q

Where is Whisky making assumed to have been created?

Answer

A

Ireland. It was spread to Scotland by Irish monks

Question 12

Q

What is Poitin?

Answer

A

Illegal Irish whiskey (moonshine). Although rural distilleries in Scotland went legal in 1823, Irish did not.

Question 13

Q

Why are these so few distilleries in Ireland left today when there were hundreds @ one time?

Answer

A

After independence from England, Irish government imposed such high taxes which forced many outing business. Export market to us collapsed during prohibition and they couldn’t provide enough product afterwards.

Question 14

Q

Which distilleries are left in Ireland?

Answer

A

Bushmills in the North (owned by Diageo), Cooley in the East (Independent) and Middelton (owned by Pernod Ricard and includes multiple brands)

Question 15

Q

Which is the best selling Irish whiskey in the world?

Answer

A

Jameson’s. 2 million cases in 2006

Question 16

Q

IDL/ Midleton is so dominant its style has set the standard for Irish whiskey production. What is the standard?

Answer

A

Triple distillation, a % of unmalted barley in pot still whiskies and unpeated malt.

Question 17

Q

What does unmalted barley do to the flavour profile?

Answer

A

Spicy, fruity and oily.

Firmness to the palate balancing softness of malt.

Question 18

Q

How did the use of unmalted barley originate?

Answer

A

Middle 1800s tax was imposed on malted barley. People started using some unmalted barley to avoid more tax. It gave higher yields of alcohol.

Question 19

Q

How much unmalted barley does IDL/ Midelton use in its pot still whiskies?

Answer

A

Ratio varies but never less than 20% and never more than 60%

Question 20

Q

Explain how IDL/ Midleton does pot still distillation?

Answer

A

One of two wash stills for the first run produces low wines of 22- 50% ABV. Then into feints of 50- 78% ABV. Then into spirits still where it is separated into foreshots,new make and feints. Different cut points are used for each distillate.

Question 21

Q

Name the principal grain used in the production of Canadian whiskey.

Question 22

Q

How many yrs must a scotch whisky be matured for?

Answer

A

3 yrs min

Question 23

Q

Describe Bourbon Whisky?

Answer

A

Must be made of a grain mixture of at least 51% corn. Distilled in continuous still. Matured in oak casks for minimum for 4 yrs.

Question 24

Q

Describe single grain Whisky

Answer

A

A grain Whisky from one distillery (not made from one type of grain)

Question 25

Q

Describe blended Whisky

Answer

A

A blend of malt and grain Whisky

Question 26

Q

Describe vatted malt whisky

Answer

A

A blend of malts from more than one distillery

Question 27

Q

Describe single malt whisky

Answer

A

100% malted barley Whisky from a single distillery

Question 28

Q

Name the 4 main scotch regions?

Answer

A

Highland
Lowlands
Islay
Campbeltown

Question 29

Q

Define peat?

Answer

A

Decaying vegetative matter

Question 30

Q

Define Bourbon?

Answer

A

American whiskey from maize, rye and malted barley

Question 31

Q

What are the 3 key ways that Irish whiskey differs from Scotch whisky?

Answer

A

Made from a blend of malted and unmalted barley with some grain majority made by continuous still method. Peat rarely used in the malting process.

Question 32

Q

What’s the general aging requirements for Scotch?

Answer

A

Must be aged in Scotland in oak casks for no less than 3 yrs.

Question 33

Q

Name 5 distilleries located in Speyside

Answer

A

Glenfiddich, Glen Grant, Glenlivet, Balvanie and Knockndo

Question 34

Q

Which Scotch whisky is made from malted barley only and is double- distilled in a pot still?

Answer

A

Malt whiskey

Question 35

Q

Which scotch whiskey is made from non- barley grains with a small amount of malted barley in a continuous still?

Answer

A

Grain whiskey

Question 36

Q

What is a single malt whiskey?

Answer

A

Malt whisky from one distillery

Question 37

Q

Name the 6 stages of production for scotch whisky before fermentation?

Answer

A

Steeping, Green Malt, Kilning, Milling, Mashing, Conversion

Question 38

Q

Where are most Bourbon whiskey’s produced?

Question 39

Q

What is the minimum % of corn in a Bourbon?

Question 40

Q

What is the minimum % of rye in a rye Whisky?

Question 41

Q

What is corn whiskey?

Answer

A

Min 80% and if aged in wood, must be in used or uncharred barrels.

Question 42

Q

What is straight whiskey?

Answer

A

Any that was distilled to no higher than 160 proof and bottled @ no less than 80 proof and @ least 51% of one type of grain on the mash bill.

Question 43

Q

What is bonded whiskey?

Answer

A

Single distillery from a bonded distillery. Min 4 yrs aging. 100 proof.

Question 44

Q

What are requirements for rye whiskey?

Answer

A

Must be 51% rye otherwise same as Bourbon and Tennesee whiskey

Question 45

Q

What is Tennessee whiskey? What is the process called to make it?

Answer

A

51% corn up to 79%. Sour mash whiskey filtered with maple charcoal prior to aging. Lincoln county process.

Question 46

Q

What are the production rules for bourbon?

Answer

A

51% corn up to 80%. Aged in charred new oak casks. If aged less than 4 yrs, must state length of aging on bottle. May be legally produced anywhere in US.

Question 47

Q

Who founded Kentucky’s first whiskey distillery?

Answer

A

Rev. Elijah Craig in 1789

Question 48

Q

When is the 1st written proof of Whisky production in Scotland?

Question 49

Q

What is the origin of the term whiskey?

Answer

A

Gaelic Visgebetha (Water of life)
Legend attributes distillation in Ireland to St Patrick in the 5th Century

Question 50

Q

What are the rules for Canadian whiskey?

Answer

A

Blended whiskey (@ least half is neutral grain spirit). 
Additives are legal. Min of 3 yrs in barrel (any type will do). Unless it says rye it more than likely will be corn based.

Question 51

Q

What are the 5 categories of Scotch established in the 2009 Scotch whiskey regulations?

Answer

A

Single Malt Scotch Whiskey
Single Grain Scotch Whiskey
Blended Malt Scotch Whiskey
Blended Grain Scotch Whisky
Blended Scotch Whisky

Question 52

Q

What is single malt scotch whisky?

Answer

A

Distilled to no higher than 140 proof from malted barley in a pot still @ a single distillery.
From 2012 forward must be bottled in Scotland

Question 53

Q

What is single grain scotch whisky?

Answer

A

Produced @ a single distiller from unmalted barley, wheat or corn

Question 54

Q

What is blended malt scotch whisky?

Answer

A

Produced from a blend of malt whiskies

Question 55

Q

What is blended grain scotch whisky?

Answer

A

Produced from two or more grain whiskies.

Question 56

Q

What is blended scotch whiskies?

Answer

A

Blend of malt and grain whiskies from a number of distilleries

Question 57

Q

What are the manufacturing req. for scotch whisky?

Answer

A

All scotch must be produced in Scotland. Distilled @ least twice. Aged for @ least 3 yrs.

Question 58

Q

Why can’t scotch be aged longer than 30 yrs?

Answer

A

Angel’s share reduces amount of ABV to less than legal limits

Question 59

Q

What are the 6 major regions of Scotch?

Answer

A

Highlands
Lowlands
Islay
Campbeltown
The Islands

Question 60

Q

What are the better known distilleries of the Highlands?

Answer

A

Oban, Glenmorangie, Dalwhinnie, Dalmore

Question 61

Q

What are the better known scotch of the Lowlands? What is its style?

Answer

A

Glen Kinichie
Avchentoshan
Lightest and least smokey

Question 62

Q

What are the better known producers in Speyside? What is its style?

Answer

A

Glenlivet
Glenfiddich
Macallan
Milder and fruitier in character

Question 63

Q

What are the distilleries of Campbelltown? What is its style?

Answer

A

Glen Scotia
Glengyle
Springbank
Pronounced peatyness and toasted seaweed

Question 64

Q

What are the major scotch producing islands? What are their major distilleries?

Answer

A

Skye (Talisker)
Jura
Mull
Arran
Orkney (Highland Park)

Answer 60

A

Ardberg
Lagavullin
Laphroaig
Most peaty, smokey style

Answer 61

A

Old Bushmills
Cooley
New Middelton (Jameston)
Kilbeggan (won’t release until 2014)

Answer 62

A

1725 English tax on malting barley. Scottish started malting barley @ night (hence moonshine). Irish did not malt their barley.

Answer 63

A

Triple pot distilled (although many are continuous) aged minimum three yrs prior to release.

Answer 64

A

Single malt whiskey (100% malted barley, pot still, single distillery- Bushmills), Grain Whisky (continuous still from wheat or corn), Blended Whisky (blend of single malt and grain- Jameson), Pure Pot Still (malted and unmalted barley in a pot still- Red Breast)

Answer 65

A

Whiskey must be made from mash bill of 51% corn to which is added a selection of small grains. Max 80% ABV and aged @ max 62.5% in new charred American oak barrel for 2 yrs and No colour adjustment is allowed.

Answer 66

A

Signature soft sweetness. The less corn- the fuller flavoured the Bourbon

Answer 67

A

Bourbon’s attack. Rye is aromatic, lemon accented a slightly dusty when young. In middle palate is intense, acidity, slightly oily quality begins to bite. Give spicy lift to finish.

Answer 68

A

Gentle rounded quality and notes of honey

Answer 69

A

Wild Turkey

Answer 70

A

Maker’s mark, Van Winkle

Answer 71

A

It uses two different mash bills for its one Bourbon

Answer 72

A

Corn is ground into meal and cooked @ high temps along with a little bit of malted barley which helps to liquidfy the corn slurry. Corn mash has to cool before anything else is added.

Answer 73

A

Too high a temp and Rye balls form and there is a greater risk of bacterial infection

Answer 74

A

Temp is cooled once more and rest of the malted barley is added for its enzymes to convert starches to fermentable sugars.

Answer 75

A

The acidic liquid residue left @ the bottom of the beer column from last run (Bourbon)

Answer 76

A

Bourbon. The hard alkaline water is made more acidic by Backset. This helps yeast grow, lowers risk of bacterial infection and evens out character of different batches.

Answer 77

A

Bourbon. When Backset is added to the cooker. Though only a few producers use this term on label all do the process.

Answer 78

A

Bourbon. Backset just make up 25% of total mash (or more as distilled wants)

Answer 79

A

Too much and the mash will be very dilute and acidic and lose flavour. Add too little and you get thick mash which can stick to the plates during distillation.

Answer 80

A

Bright yellow mash ferments for 3 days on average. Each producer has his own cultivated yeast to produce desired profile.

Answer 81

A

Beer still. All bourbons and whiskies are distilled first and this, except Labrot and Graham. This is a copper packed around certain plates.

Answer 82

A

Mash is pumped in @ top, zigzags, down meeting live steam from bottom. Alcohol goes up to collection plate and then to warm condenser. The non alcoholic liquid residue @ the bottom is the Backset for the next ferment.

Answer 83

A

Backset and low wines

Answer 84

A

Into doubler to remove impurities and boost alcohol

Answer 85

A

Device used in second distillation along with doubler

Answer 86

A

Vapor is fed through a basic hydro selection column with water retaining the heavier alcohols.

Answer 87

A

New spirit= high wines= white dog

Answer 88

A

Only one pot still distillery using a form of triple pot still distillation

Answer 89

A

High in colour extractives, Vanillin and Lactones, give spirit its reddish hue and signature. Vanilla, Coconut, Pine (in time= Sweet spices, Chocolate, Tobacco, Cherry)

Answer 90

A

Removes any aggressive elements in new spirit

Answer 91

A

7-9 story buildings whose temperatures can only be controlled by opening closing Windows. Along with climate results in large temp. fluctuations.

Answer 92

A

Brick warehouses which may be heated in winter. Its effectiveness compared to rack house is a subject of debate.

Answer 93

A

Either cross blend between floors, rotate barrel positioning or use best as single barrel/ premium bottlings

Answer 94

A

Water and caramel colouring

Answer 95

A

Scotch whisky must be produced from a mixture of water, malted barley, and other whole cereal grains. Distillation produces a spirit of no more than 94.8% ABV. Fermentation and distillation must occur @ the same location in Scotland.

Answer 96

A

Highland (including the isles of Mull, Jura, Skye, and Orkney), Lowland, Speyside, Islay, Campbeltown

Answer 97

A

Scotch Whisky must be produced from a mixture of water, malted barley, and other whole cereal grains. Distillation produces a spirit of no more than 94.8% abv. Fermentation and Distillation must occur at the same location in Scotland

Answer 98

A

Water and caramel coloring

Answer 99

A

All Scotch Whisky must be aged for a minimum 3 years in oak casks with a maximum capacity of 700 liters

Answer 100

A

Scotch Whisky may only be matured in a permitted excise warehouse in Scotland. Scotch Whisky may not be exported in oak or wooden vessels (inoxidative containers are legally allowed). Single Malt Scotch Whisky must be bottled in Scotland from Nov. 23, 2012 onward

Answer 101

A

Year of distillation may not be included on the label unless the year of bottling, period of maturation, or the age (in years) of the whisky is also included

Answer 102

A

Single Malt Scotch Whisky: distilled at a single distillery in a pot still, in one or more batches, from water and malted barley
Single Grain Scotch Whisky: any Scotch Whisky distilled at a single distillery that does not qualify as either Single Malt Whisky or Blended Scotch Whisky
Blended Malt Scotch Whisky: blend of two or more Single Malt Scotch Whiskies that have been produced at more than one distillery (“pure malt” is no longer legally authorized as a synonym for blended malt)
Blended Grain Scotch Whisky: blend of two or more Single Grain Scotch Whiskies that have been produced at more than one distillery
Blended Scotch Whisky: blend of one or more Single Malt Whiskies with one or more Single Grain Whiskies

Answer 103

A

Isle of Lewis

Answer 104

A

Isle of Arran

Answer 105

A

Campeltown

Answer 106

A

Campbeltown

Answer 107

A

Isle of Orkney

Answer 108

A

Isle of Jura

Answer 109

A

Isle of Orkney

Answer 110

A

Campbeltown

Answer 111

A

Isle of Skye

Answer 112

A

Isle of Mull

Answer 113

A

The small, remote Scottish island of Islay (pronounced ‘eye-lah’) is an antique land. A wild and untamed place, where Celtic monks found refuge from raiding Norsemen and early distillers smuggled their illicit ‘aquavitae’ at Ardbeg’s rugged rocky cove. Abundant soft water, fertile soil and acres of precious peat makes this Island a place of pilgrimage for the single malt whisky faithful.

Answer 114

A

Is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance. Typically most whiskies are chill-filtered and reduced to a strength of 40% ABV. Ardbeg Ten Years Old, however, is non chill-filtered and has a strength of 46% ABV, thus retaining maximum flavour, at the same time giving more body and added depth. It’s whisky with none of the goodness taken out!

Answer 115

A

In 2009, Jim Murray’s Whisky Bible named Ardbeg Uigeadail ‘World Whisky of the Year’ – in praise of its “utter silky brilliance” and “complexity on a level only a handful of distilleries in the world can even dream of reaching.”

Ardbeg Uigeadail (pronounced ‘Oog-a-dal’) is a special vatting that marries Ardbeg’s traditional deep, smoky notes with luscious, raisiny tones of old ex-Sherry casks. It’s non chill-filtered at high strength, which retains maximum flavour and gives more body and added depth. Ardbeg Uigeadail was recently voted by the 100,000 strong Ardbeg Committee as their favourite Ardbeg

Answer 116

A

Takes its name from the famous whirlpool that lies to the north of Islay, where only the bravest souls dare to venture. Swirling aromas and torrents of deep, peaty, peppery taste lurk beneath the surface of this beautifully balanced dram. Like the whirlpool itself, Corryvreckan is not for the faint-hearted!

Answer 117

A

Supernova was brought back by popular demand in 2010.   The 2010 expression was out of this world – even deeper, stronger and earthier than the award-winning 2009 edition. Peated to more than 100 parts per million Supernova is the peatiest Ardbeg ever and quite simply heavenly.

Answer 118

A

We all know Ardbeg packs a peaty punch, but if you remove some of that peat, can Ardbeg still retain its perfect balance? The mind bog-gling answer is “yes”! By taming our usual mighty peating levels we created Blasda, peated to an average of just 8 parts per million phenol (8ppm) compared to the more usual 24ppm. Blasda is still perfectly balanced, but light, sweet and delicious.

Answer 119

A

􀂃Whisky: Aged spirit with a base of fermented mash (water and sugar extracted from converted cereals.
􀂃
Single malt: from one distillery vs. Blended malt: blended from various distilleries

Answer 120

A

1494: 1st official record of distillation involving malt, certainly for medicinal purposes.
Like most spirits, whisky was the drink of the poor in the highlands and made from excess grain + sweetened with honey.
􀂃17th-18th: increasingly tight controls and taxes on production with eventual ban of small stills.
lowland + highland whiskies made in different for export to England.
Lowland: distillation of spirit for gin production in England
Highland: smaller stills w double distillation
􀂃Early 19th: Highlands smalls stills distillation banned. Underground distillation in Speyside, Kintyre + Islay.
􀂃1823: new Excise Act authorising small stills -> birth of the Scotch Whisky industry.
􀂃1827: new Coffey continuous still. Grain whisky became more popular vs. malt whisky.
􀂃1853: Andrew Usher mixed malt & grain. Example followed by John Walker, William Teacher, James & John Chivas.
􀂃1870s: business boost with Cognac phylloxera demise.
􀂃Now: Scotch Whisky = 90% of Whisky in the world.

Answer 121

A

􀂃3 ingredients: malted barley, yeasts, water

􀂃Production regulated by Scotch Whisky Act 1988

Answer 122

A

Malting of barley (insoluble starch -> soluble starch)
a. Germination stimulated via 3 x 48h+ water immersions
b. Germination continues in large drums with cool & humid air blown on barley for ~5 days
c. Green malt (barley grains putting out shoots and roots) dried in a kiln
d. Possibility to light a peat (i.e. semi-carbonised vegetation rich in phenolics) under kiln for peated flavours
NB: barley variety not believed to influence taste of final spirit
Milling / Mashing (soluble starch to fermentable liquid)
e. Malted grain ground into flour (=grist)
f. Grist blown into mash tun + mixed with hot water @63-64C (strike point below which no conversion of starch in sugars and above which enzymes would be killed). NB: water usually from local sources but little impact.
g. Hot water filters through grist, dissolving the sugars -> wort (sweet sugary liquid)
h. Wort drawn off at the bottom of the mash tun, cooled and pumped into fermenter (washback).
i. Hotter water added and collected in washback.
j. Third hotter water added to flush out remaining sugar. Rest used as water for next mash.
Mashing: key for flavours. Too quick => cloudy wort (with solids) => malty flavours

Answer 123

A

Cool wort + yeasts for 48h to produce 7-10%abv wash

􀂃Key stage: if short + cloudy wort => malty spirit/ if long + clear wortwash more acidic + devt of congeners

Answer 124

A

Double distillation in copper pot stills (discontinuous). Must be distilled to less than 94.8% abv
􀂃
Key influencers: shape, size, volume of charge, rate of distillation, condensing method.
Cut point also critical: if late, heavily smoked malt (more phenolics towards the end) / if early: light fragrances.
􀂃
Process:
1. 1st distillation: in wash still => low wine 23%abv
2. Low wine distilled in spirit still with separation of foreshots (volatile) and feints (oily heavy parts)
3. Foreshots & feints added to low wine for next distillation in wash still

Answer 125

A

New make reduced in strength + placed in oak casks hi level of flavouring vs. second / refill barrels
􀂃
‘Finish’: 1st ageing in oak for years
2nd ageing for months via decanting in sherry, rum, wine barrels to pick up further flavourings

Answer 126

A

Now, all malts blended from different casks

􀂃Spirits first reduced via demineralised water + chill filtered + potential use of caramel

Answer 127

A

􀂃Age = youngest spirit in the blend
􀂃Single malt = from one single distillery. May be a mix from different years
􀂃Blended malt (since 2005)

Answer 128

A

􀂃Malty -> Blair Athol, Tullibardine
􀂃Unctuous -> Clynelish, Pulteney
􀂃Sweet -> Dalwhinnie
􀂃Grassy -> Lochnagar
􀂃Heavy -> Dalmore, Ben Nevis􀂃
Fruity+citric -> Glenmorangie

Answer 129

A

no coal => peat to dry malt
􀂃
Heavily-peated -> Lagavulin, Laphroaig
Medium-peated -> Talisker, Highland park
Unpeated -> Jura, Arran, Bruichladdich

Answer 130

A

Light, fragrant, floral -> Glenfiddich, Glenlivet

􀂃Richer, fruitier -> Balvenie, Macallan

Answer 131

A

Lowland (only 3 distilleries): Glenkinchie, Bladroch, Auchentoschan. Light & gentle style
􀂃Campbeltown: whisky capital in 20s. Springbank only survivor & only malted, distilled matured & bottled on site.

Answer 132

A

7 large distilleries, mostly in coastal Lowland locations

Answer 133

A

Wheat or corn + malted barley (less than 10%)

Answer 134

A

Cereal cooked @144C in pressure cooker to hydrolise starch
Malted barley is ground and tepid water added to it (grist)
Grist + hydrolysed cereal + 62.8C water in mash tun to convert starches in sugars
Wort drawn off + cooled to 20C and pumped into fermenters

Answer 135

A

Cool wort + yeasts for 48h to produce 7-10%abv wash
􀂃
Key stage: if short + cloudy wort => malty spirit/ if long + clear wortwash more acidic + devt of congeners

Answer 136

A

Traditional Coffey continuous distillation to spirit

Answer 137

A

Min 3 years

􀂃Wood: 1st fill US barrels (max 700l)

Answer 138

A

Single grain (small quantities) vs. Blended grain (more than one grain distillery)
􀂃
Also controlled by Scotch Whisky Act 1988

Answer 139

A

Whisky made from blend of grain + malt whisky. Usually aged after blending

Answer 140

A

Key to maintain house style

Answer 141

A

Johnnie Walker (Diageo - #1 brand in wolrd w 20m cs/yr) -> always an element of peaty whisky in blend
Chivas Regal (Pernod Ricard - #3 brand w 5m cs/yr) -> lighter Speyside whisky blends
Cutty Sark/J&B -> light spirit (post-prohibition consumer trend)

Answer 142

A

14th: potentially birthplace of whisky-making with the Celts.
􀂃18th: drink of the urban & rural poor. Regulations limited production but most Irish distillers continued to produce illicit poitin.
􀂃Early 19th: rise of Irish whiskey towns and brands. Irish whiskey = most popular in Europe.
Key centres: Dublin, Cork, Belfast, Derry. Key producers: John Jameson, John Power, Murphys.
􀂃No move to Coffey continuous distillation system.
􀂃Early 20th: Prohibition + Independence => industry decline
􀂃1960s: only 4 distillers
􀂃1966: Jameson+Power+Cork => Irish Distillers Ltd.
􀂃1973-89: IDL+Bushmills: monopoly
􀂃1987: Cooley new arrival
􀂃2005: IDL (now Pernod Ricard) sold Bushmills to Diageo

Answer 143

A

Midleton: various grains, mainly corn and barley. Up to 20-60% unmalted barley in the mash.
􀂃Bushmills: malted barley, plus grain whiskey from Midleton
􀂃Cooley: various grains incl. Corn, malted/unmalted/peated barley

Answer 144

A

Irish Distillery Ltd (IDL) template: triple distillation + unpeated, unmalted & malted barley
Midleton: pot still distillate usually blended column still whisky. Redbreast only single malt.
􀂃
Midleton Pot still distillation:
2 pot stills for the first distillation -> 22-50% abv low wine
3rd pot still distils the feints -> low wine redistil1led w feints to 50 to 78%abv -> pot feints
4th pot is the spirits still -> pot feints run through it to separate foreshots, new make & feints.
􀂃
Midleton Column still distillation (for grain whiskey)
Beer column to remove heavy alcohols -> hydroselector -> rectifying column
􀂃
Bushmills distillation (Northern Ireland)
Only malted barley + triple distillation in pot stills for malts. Final spirit 84% abv.
Only Malt whiskies produced but Black bush + original contain grains whiskeys from Midleton
Light, delicate, floral and slightly grassy style.
􀂃
Cooley distillation (since 1987)
More on Scottish template: double distillation in pot stills for malt & continuous for grain. Connemara: peated.

Answer 145

A

Min 3 years in wood (max 700l) w 1stfill EU oak and US oak for greater weight, sweetness and complexity
􀂃
Jameson: #1 brand w/ 4m cs/yr. Irish whiskeys are lighter in colour and body with spicy, fruity flavours + oily texture

Answer 146

A

􀂃1923: first Whisky distilled by Suntory’s yamazaki

􀂃Now: 6 distilleries.

Answer 147

A

􀂃Scottish template:
- Malted barley (sometimes imported from Scotland) and often seated
- Distillation in pot stills for single malts
- Continuous distillation for grain
􀂃
Key difference: clear worts fermented for longer with specific yeasts => no malty whisky + clean flavours

Answer 148

A

Usually US old oak + small amount of Japanese oak for light incense flavours

Answer 149

A

Mainly blend dominated but single malts gaining popularity abroad
􀂃
Kabukin: #1 brand w 3m cs/yr
Hakushu: largest malt distillery in the world

Answer 150

A

18th: large arrival of Scots & Irish
Maryland / Pennsylvania -> rye-based spirit for liqueur
Kentucky -> corn-based spirit for whiskey shipped in barrels branded ‘Bourbon county’
􀂃19th: Bourbon + rye grow in parallel with Temperance movement against alcohol
􀂃1914: no Whiskey in Tennessee & Kentucky
􀂃1920: Volstead act -> no whiskey for 13 years + rebirth stopped by WWII
􀂃1945: new tastes => rye disappeared in favour of lighter spirits
􀂃1980s: flavours back in fashion and rise of premium brands e.g. Wild Turkey + rye comeback.

Answer 151

A

Legally -> ‘Straight’ Bourbon is made:
- from mash bill containing min 51% corn + grains (most commonly rye) + malted barley
- be produced in the US
- Max 80% abv distillate & aged at no more than 62.5% abv in new charred oak barrels (max 200l) for min 2 years
- No colour adjustment
􀂃
Small Batch bourbon: Bourbon from selected barrels and Single Barrel bourbon (both subject to master blender selection)

Answer 152

A

􀂃Mash bill ingredients are:
1. Malted barley -> enzymes + biscuit sweetness flavours
2. Corn -> for soft sweetness
3. Rye -> gives attack. Aromatic, lemon-scented – dusty when young + spicy lift on finish
4. Wheat (rare) -> gentle roundess + notes of honey
􀂃
The less corn, the fuller the flavours

Answer 153

A

􀂃Cooking & mashing
1. Corn ground + cooked @ high temperatures with little portion of malted barley to help liquefy corn
2. Corn mash cooled + addition of rye/wheat
3. Once rye cooked, the rest of malted barley is added to convert the starches into fermentable sugars
􀂃
Backset
4. Mash pump into fermenters (steel/wood) with backset (i.e. acidic liquid residue at bottom of beer column)
5. Backset changes the pH of mash to make it more acidic + help yeast devt + lower bacterial infection risk
NB: backset = min 25% of total mash. If too much -> dilute + acidic -> loss of flavours. If too little -> mash too thick

Answer 154

A

3 days

􀂃Yeasts: major contributor to flavours + house secret

Answer 155

A

􀂃All Bourbons + Tennessee: 1st distillation in single column (‘beer still’) made of copper/stainless steel with:
1. Mash pumped at the top, zigzags downwards, meeting live steam from bottom of still
2. Alcohol stripped off from collection plate at different levels and passed down worm condenser.
NB: non alcoholic residue at bottom of column used as back set for next mash.
3. 2nd distillation: Low wines put in basic pot still (the doubler) to remove impurities & boost abv.
Alternatively: use of thumper for 2nd distillation with hydroselection column
4. New spirit collected = white dog

Answer 156

A

Wood
􀂃White dog must be filled in new charred oak barrels (200l max)
􀂃US white oak => colour, vanillin, coconut, pine, chocolate, tobacco and cherry
􀂃Heavy char removes any aggressive element in white dog.
Warehousing
􀂃Traditionally: rack houses in Kentucky 7 to 9-storey building with large temperature differences between top & bottom
􀂃Premium brands usually from middle floors. Blends between floors to achieve house styles.

Answer 157

A

􀂃Similar requirements:

corn not required to be the main grain
Max 80% abv distillate and aged at no more than 62.5% abv in new charred oak barrels (max 200l) for min 2 years
No colour adjustment
Lincoln County process (introduced 1823)

Answer 158

A

Difference vs. Bourbon: use of Lincoln County process whereby white dog is filtered through maple charcoal to mellow it & add smoky flavours

Answer 159

A

􀂃1st US whiskeys were made from rye in the Monongahela valley.
􀂃
Rye whiskey = 51% of mash bill is rye.
􀂃
Same production as Bourbon. Key brand: Hudson (Manhattan), Templeton

Answer 160

A

􀂃Minimum 80% corn and no ageing required. Clear

􀂃Rise of small producers in California and the West Coast

Answer 161

A

􀂃Dozen distilleries produce soft, gentle & easy to drink whisky
􀂃Corn = main cereal but possibility to add up to 9.09% of ‘other imported liquors’ to the blend e.g. wine, port, etc.
􀂃Column still distillation + Min 3 years ageing in oak (ex-Bourbon most common).
􀂃Key brands: Crown Royal (Diageo – 5m cs) and Canadian club (Beam – 2m cs). Other brands follow Scottish template.

Answer 162

A

A scotch whisky must be distilled and aged in Scotland.

Answer 163

A

Scotch must be distilled to a strength of less than 94.8% abv.

Answer 164

A

Scotch must be matured in Scotland for a minimum of three years in oak barrels with a minimum capacity of 700 litres. Only water or caramel for colouring may be added.

Answer 165

A

Any age statement on a label is determined by the age of the youngest whisky in the blend. When a vintage date appears on a label all the whisky in the product must have been distilled in that year.

Answer 166

A

If a whisky region appears on the label, all of the whisky must have been distilled in the stated region.

Answer 167

A

A whisky produced using malted barley only in a single distillery by batch distillation in pot stills.

Answer 168

A

A whisky produced using malted barley and other malted or unmalted grains in a single distillery.

Answer 169

A

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

Answer 170

A

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

Answer 171

A

A blend of one or more single- grain whiskies and one or more single- malt whiskies.

Answer 172

A

Irish Whisky must be distilled and aged in either Eire or Northern Ireland.

Answer 173

A

It must be distilled to a strength of less than 94.8% abv.

Answer 174

A

It must be matured in wooden casks for a minimum of 3 years.

Answer 175

A

This is a blend of two or more distillates that conforms to the requirements of Irish Whiskey. (Under the current legislation neither Pot Still Whiskey nor Malt Whiskey are defined labelling terms, although proposals are with the Irish Government).

Answer 176

A

Bourbon and Straight Whiskey are both defined in the US Federal Law. Importantly, bourbon can be made anywhere in the USA.

Answer 177

A

It must be made from a mash containing a minimum 51 per cent corn.

Answer 178

A

It must be distilled to a maximum of 160 degrees proof (80% abv).

Answer 179

A

It must be stored at a maximum of 125 degrees proof (62.5% abv) in charred new oak containers.

Answer 180

A

It must be bottled at 80 degrees proof (40% abv) or more and can be a mix of spirits of different ages that conform to the above requirements.

Answer 181

A

There are no minimum ageing requirements for bourbon. Age statements are only mandatory when the youngest spirit in the blend is less than four years old. All age statements are determined by the age of the youngest spirit in the blend.

Answer 182

A

Bourbon is one of the types of whiskey that may use the terms ‘straight’. The others are rye, wheat, malt, rye malt and corn.

Answer 183

A

A whiskey met have been aged for at least two years in the type of oak containers required for its type.

Answer 184

A

No colouring or flavouring may be added to a straight whiskey.

Answer 185

A

Canadian Whiskies must be mashed, distilled and aged in Canada.

Answer 186

A

There are no restrictions on the grains that can be used.

Answer 187

A

Canadian Whisky must be aged in wood barrels that are no bigger than 700 litres for a minimum of three years.

Answer 188

A

Caramel is permitted and flavourings up to 9.09 per cent may be used. Flavourings include spirits that are at least two years old. (highly rectified spirits distilled to 95% abv or more are not allowed) and wine of any age. They must be bottled at no less than 40% abv.

Answer 189

A

Canadian Whisky can be labelled as Canadian rye whisky or rye whisky.

Answer 190

A

Wherever it is made, Vodka is a highly rectified spirit which is very light or neutral in flavour. However, the regulations around the world do vary, in particular how the ‘neutrality’ is defined. For simplicity and on account of their importance as trading blocs we will focus on only two jurisdictions: the EU and the USA.

Answer 191

A

Raw Materials- Any agricultural material may be used.

Distillation- It must be distilled to at least 96% abv such that the flavour of the raw materials used and by- products formed in fermentation are selectively reduced. Methanol is limited to 10g per hectolitre (hL).

Post Distillation- Charcoal filtration may be used and it must be bottled at a minimum of 37.5% abv.

Labelling Terms- Vodkas not produced from potatoes or cereals must state the raw materials used on the label.

Answer 192

A

Raw Materials- Any agricultural material may be used.

Distillation- It must be distilled to at least 95% abv so as to be without distillation character, aroma, taste or colour.

Post Distillation- Charcoal filtration may be used and 2g/L stage may be added. It must be bottled at a minimum of 40% abv.

Answer 193

A

A lower strength distillate is produced. This is then usually aged in oak barrels for 3 years.

Answer 194

A

Which grains should be used? (Ie barley, maize, wheat, rye)
How should the grain be processed?
How should the spirit be made?
What wood policy should be used?

Answer 195

A

There are no laws that require producers in any country to use one spelling over another. However, over time, usage has seen certain conventions emerge. Usually Whisky is used for Scotland, Japan and Canada, whilst “whiskey” is used for Ireland and the USA.

Answer 196

A

Was around for generations in Scotch. In the Highlands of Scotland it was a source of income for for grain farmers.
In 1827, Coffey invented the still which helped with the global spread of Whisky.
In 1860 wine merchants, John Walker, William Teacher and John and James Chivas released blends of malt and grain whiskey.

Answer 197

A

Whiskey tends to be owned by big global brands. The two biggest are Diageo and Pernod Ricard

Answer 198

A

Under the husk of the barley grain there is an embryonic plant with a food store made of insoluble starch. The plant will stay dormant until it is exposed to warmth and moisture. When exposed to the right amount the plant will grow (germinate). Until the plant has leaves, it relies on starch for energy. It uses enzymes to convert the starch into a soluble from, and then sugars.

Answer 199

A

The malting process is when the grains germinate. This is done by artificially creating the ideals levels of warmth and moisture. The grains are immersed into water and them dried. This happens for two to three days. This means that there is the right about of moisture to germinate. Once the starts to grow it is called “green malt”. Air is then used to keep the moisture at the right level and turn them. This helps to stop the shoots from twisting. The green malt is then moved to the kilm to dry. The end product is called ‘malt’. Peat flavours can be introduced at this stage by using it as fuel for the kilm.

Answer 200

A

Is formed when land becomes waterlogged and decaying vegetation becomes partially carbonised, building up over millennia into a spongy layer that can be up to nine metres thick. This process is staggeringly slow and it is estimated that it can take as long as ten years for just 1cm of peat to accumulate. The Highland areas of Scotland have a long tradition of cutting peat for use as fuel, for although it is not as efficient as other flammable substances, it was free and readily available.

Answer 201

A

Gives of a highly perfumed smoke rich in flavour compounds called “phenolics”. These are given off during the Kilning process. It is important to keep the temperature at the right level. If it is too hot then it will kill off the lovely aromas. Peat gives aromas of seaweed, smoke and tar. Peat is not the only thing used to fuel the Kilning. If it was, it would be too intense.

Answer 202

A

The starch must then be dissolved in water so that it creates sugar to ferment. This is done by Milning the grains into a flour called ‘grist’. This is mixed with water in a ‘mash tun’. If the temp is too low the conversion will not take place. Too hot and the enzymes will not be activated. The best temp is 63- 64 degrees. Once conversion takes place the ‘wort’ is drawn off the mash tun, cooled and pumped to a fermenter called a ‘washback’. Water is added again to get the rest of the sugar and this is added to the washback.

Answer 203

A

Cultured yeast is added to the cooled wort. The ferment usually takes 48 hours. This means 7 to 10% ABV called a ‘wash’. Scotch producers do place a lot of importance on the yeast that is used. After the wash has finished ferment some distillers will rest the solution for a couple more days to build congeners.

Answer 204

A

Most whiskey uses double distillation in a copper pot. Some use a triple distillation. The 1st takes place in a wash still. The final product (low- wines) is 21- 28% ABV. The second distillation takes place in a spirit still. This produces a spirit of 70% ABV. The heads (foreshots) and the tails (faints) are distilled with the next batch of low wines. Malt whisky comes in a wide range of styles and there are two key factors that determine style and quality during distillation.

Answer 205

A

Still design and Cut point

Answer 206

A

The design of pot stills used in Scotland is varied. It is considered that the design of the still influences the quality of the final malt whiskey. Old stills that are replaced by new ones of exactly the same deme skins.

Answer 207

A

Common to all spirits, an early cut out tails will result in a lighter flavoured spirit than a later cut. In Scotland, this decision is particularly important due to the flavours of peat from congeners with a low boiling point.

Answer 208

A

Scotch must be matured in oak barrels that have a capacity of less than 700 litres for a minimum of three years.

Answer 209

A

New barrels is never used. The scotch industry tends to use either bourbon barrels (the majority of the industry) and sherry barrels (a small amount of the industry). Bourbon barrels can only be used once. They are made from q. Alba and heavily charred. They are commonly said to impart vanilla, coconut, pine, cherry and spice. Sherry barrels (butts) were once widely used. Sherry butts infuse Christmas cake, clove, resin and orange peel.

Answer 210

A

In recent years distillers have called upon a much wider range of barrels to facilitate a process called ‘wood finishing’. This means moving an aged Whisky into a barrel from a different source for a relatively short period prior to bottling. In this process old Madiera, Port and other barrels are used. Some of the flavours of these spirits that have been stored in these old barrels are imparted into the resulting Whisky.

Answer 211

A

Barrels are frequently reused in Scotland and their contribution to a Whisky’s flavour diminishes with every use. Producers take advantage of this as a tool to create variety in the whiskies produced in order to supply the needs to the blenders.

Answer 212

A

Although blending is most often discussed in the context of Blended Scotch Whiskies nearly all malts should be see. As blends that are crafted to conform to the style of the distillery. Most malt whisky is reduced with water before bottling, chill filtered and if necessary Colour is adjusted with caramel. However, premium malts tend not to be coloured or chill filtered and occasionally they are bottled at cask strength without being reduced with water.

Answer 213

A

5- Lowland, Highland, Speyside, Islay and Campbeltown.

Answer 214

A

The flavour most closely linked to Islay is peat, with the classic examples being Ardberg, Laphroaig and Lagavulin. However not all Islay malts are as heavily peated and some are unpeated.

Answer 215

A

No one style predominated here and a very diverse style of whiskies are produced. Styles range from the peated style of Highland Park to the rich, heavy style of Dalmore and the light citric style of Glenmorangie.

Answer 216

A

The region broadly divides into two styles: the lighter style typified by Glenfidich and The Glenlivet and the richer fruitier style exemplified by Balvenie and The Macallan.

Answer 217

A

The three distilleries here produce a light style of malt whisky.

Answer 218

A

Only three distilleries remain here as well. The style is rich and heavy.

Answer 219

A

Even though a lot of grain Whisky is produced hardly any of it is sold to the public. Instead it is used in the creation of Blended Scotch Whisky.

Answer 220

A

Grain Whisky is made from a mix of malted barley and other grains.

It is distilled in a continuous still. This is not required in law but it is fundamental to the style of grain Whisky.

Answer 221

A

Grain whiskies are made from a variety of grains including wheat or corn which a small percentage (less than 10%) of malted barley has been added for its enzymes. The recipe of grains that is used is referred to as the ‘mashbill’. The wheat or corn is not malted, instead it is cooked in a pressure cooker at a temp of 144 degrees. This hydrolyses the starch. The cooked cereal and malted barley are then mashed together. There are only a few grain distilleries in Scotland and they all produce large volumes of Whisky and consequently they need to supply an even larger volume of wash. Continuous stills are used because of this. The maximum ABV is 94.8% however most distill to a level of much lower than that.

Answer 222

A

The Grain Whisky is then reduced and placed in oak barrels for ageing. Some blended whiskeies can be matured for a long time. Some producers have a Blended Scotch in their range with an age indication of 20 years or more.

Answer 223

A

Majority of scotch sold.
Blending is about allowing the individual character of each Malt and Grain to work with its partners to create a harmonious, consistent product where that individuality is subsumed in the character of the greater whole

Answer 224

A

Each grain distillery does have a slightly different character. Most blends will use two or more.
A greater amount of Malt will not make the Blended Whisky more complex. A successful blend is when you can’t detect the two types. It can be made with four whiskies or 40.
Blended Whiskies come in a wide range of house styles. I.e. johnnie walker always has a note of peat from Islay Whiskies, Chivas is made with lighter Speyside malts and Cutty Sark and J&B were created for the post- Prohibition American market and were made in a lighter style to suit the preferences of those consumers.

Answer 225

A

Pot distilling has been practiced in Ireland since the 13th Century. Even with the arrival of the much more efficient two column Coffey still in the 1830s, the four main distilleries still decided to use the Pot still. This lead to the Scots to grab the most market share due to their use of Continuous Stills and being able to make Blended Whisky. Probhibition also put a dent on the sales of Irish Whisky. However in recent years due to sales of Jameson’s sales and distilleries have increased.

Answer 226

A

Isle of Skye

Answer 227

A

Campbeltown

Answer 228

A

Highlands

Answer 229

A

Isle of Orkney

Answer 230

A

In Scotland, Scotch Whisky tends to be enjoyed straight or with a little water
Enter a bar in Tokyo and you will see whisky being consumed ‘mizawari’, diluted with lots of water
Out for the evening in Madrid, the order is likely to be Scotch mixed long with lots of ice and cola
In Shanghai Scotch with ice and cold green tea is very popular
Visit a style bar in New York and bartenders are likely to be using the great variety of whisky flavours to make exciting cocktails

Answer 231

A

There are many ways to approach a Scotch Whisky tasting, for example, tasting whiskies of different ages, from different regions, or those matured in different casks. This is all part of the fun and discovery.

Answer 232

A

A tulip-shaped glass will help to compare different whiskies by trapping the aromas in the bottom and releasing them in the small area at the top of the glass. Whisky is also often enjoyed from a tumbler, particularly if drunk with water or as a long drink.

Answer 233

A

Hold up the glass up against a neutral background. What you see is important, as colour can give clues about the age of the whisky and the type of cask used for maturation.

New-make spirit prior to maturation is as clear as water. After years maturing in the cask, however, it can be a much darker colour. The colour comes from the whisky sitting in the cask over years, ebbing and flowing in and out of the wood.

Answer 234

A

Swirl the whisky around the glass, coating its sides thoroughly. Then wait and watch, as the liquid runs back down the side of the glass, the ‘legs’ of the whisky.

If the ‘legs’ are thin and run quickly, then it may be a younger or lighter whisky. If the ‘legs’ are slow and thick, then it may be a heavier or older whisky.

Answer 235

A

Confirm your assumptions and discover more about the dram using your nose. Indeed, a master distiller will use his nose alone to make judgements about a whisky.

Don’t worry if it proves difficult to describe the aroma - scientists have discovered a wide range of flavours in whisky and different people will pick up different aromas. With a little practice, it becomes easier.

Answer 236

A

After ‘nosing’ the whisky, try adding a little still water, then use your nose again. The water will reduce the alcohol content, and raises the temperature slightly releasing more of the whisky’s flavours - and you will see this happening in your glass.

Answer 237

A

Sip the whisky and allow it to lie on the tongue and coat the sides of your mouth. You might pick out different flavours to those you were aware of using your nose. Roll the spirit around so that it comes into contact with all your taste buds, sweetness at the tip of the tongue, saltiness along the sides, dryness and bitterness at the back.

The wonderful flavours will develop, unfolding in the mouth. Ask yourself what flavours you are experiencing and how the whisky feels in your mouth. Does the flavour last a long time or does it disappear quickly? This is the whisky’s finish.

Answer 238

A

Well, there is no right or wrong answer. Everyone and every whisky is different. That is why tasting Scotch Whisky is such an enjoyable and rewarding individual experience.

Also remember that when tasting different whiskies, always do so responsibly. Scotch Whisky is a drink to be sipped and savoured. Have water available - this will cleanse the palate and can be interspersed between trying different whiskies.

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