THE  TRUE SPIRIT OF SCOTLAND

 

 

 

 

 

 

 

Scotch whisky  has a history as long and as chequered as Scotland itself, yet to  many the whisky making process and the finer points of whisky appreciation  remain a mystery.
 THE STORY OF  WHISKY - Buy Whisky
Few drinks can truly claim  to have helped establish a country in the way that whisky can of  Scotland. It is a national drink that has been the backbone of Scottish  industry and Scottish society for centuries. The first existing  records of the spirit date back to 1494, when an entry in the Exchequer  Roll recorded the sale of half a ton of malt to monks to make 'aquavitae',  or 'water of life', for use as a medicine. Indeed, the medical attributes  of whisky were celebrated until well into the 17th century, when  to the dismay of drinkers both rich and poor, the first taxes were  imposed on the spirit

HOW WHISKY IS  MADE Buy Whisky
During six centuries of whisky  production the bottling, labelling and distribution of the spirit  has altered unrecognisably; however, the craftsmanship of distillation  has remained constant throughout. There are essentially two kinds  of Scotch whisky--malt whisky, made from malted barley distilled  in a copper pot still and grain whisky made from cereals such as  wheat or maize, distilled in the continuous patent or Coffey still.

THE BARLEY Buy Whisky

Barley is the most essential  ingredient in the making of malt whisky and only the finest strains  are selected. The character can vary from light to heavily peated  barleys depending on the individual distillery

MALTING Buy Whisky
Barley, yeast and water are the only ingredients required in the production of single malt Scotch. The barley used to make the whisky is "malted" by soaking the grain in water for 2-3 days and then allowing it to begin to germinate for three to five days.

Malting is used to convert starch, (which is insoluble in water and not available for fermentation by yeast) to fermentable sugars. In order to halt the germination process, the germination is stopped (through heating) when the optimum enzyme levels have been reached but before much of the sugar has been used for the growing plant.

Traditionally each distillery had its own malting floor where this was done, but now most of the distilleries use commercial "maltsters" who prepare each distillery's malt to exact specifications.

In Scotland, the method for drying the germinating barley is by heating it with hot air, which usually, but not always includes some peat smoke. In Ireland the method is to use hot air, and not smoke (peated or otherwise.) (Cooley, an Irish distillery does produce peated Irish Whiskies)

As stated, In Scotland peat may be added to the fire in varying amounts which can add a smoky aroma and flavour to the whisky. The smoky flavour comes from phenols that are released by the peat and adsorbed onto the malt.

Some of the more intense, smoky malts from Islay have phenol levels between 25 and 50 parts per million (ppm), whereas more subtle malts can have phenol levels of around 2–3 ppm.

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January 2008 Scotch Whisky News

Jan 24
2008

Mallya named ambassador for Indian whisky industry

Dr Vijay Mallya, chairman of the United Breweries Group, has been announced as an ambassador for the Indian whisky industry in 2007.

The Icons of Whisky regional event was held at the ITC Maurya in New Delhi – all winners will go through to the global icons ceremony to be held in London on February 28 2008.

Since 2001, the event has been held in Scotland and the US but last year it expanded its reach with awards in Canada, Ireland, Japan and now India.

Damian Riley-Smith, Paragraph Publishing MD, said: “I congratulate the winners in the inaugural India Icons of whisky Awards. They represent the extraordinary enthusiasm and excellence in the business across the region that undoubtedly reflects India's passion and growing market for good Whisky."

Other winners on the evening included Pernod Ricard India – taking home distiller of the year - and the Bombay High in Mumbai, which won whisky bar of India 2007.

Article Courtesy of Harpers

 

Jan 24
2008

Go for the burn with whisky galore

Dave Broom, Britain's leading authority on Scotch whisky, does not take a meek "me no like" for an answer.

"To people who come to one of my tastings and say they don't like whisky, I say give me 20 minutes."

Claiming a 90% success rate, the editor of The Scotch Whisky Review, who "drinks a dram every other day", adds: "Many people don't realise that there are lighter, softer, sweeter whiskies, that are amenable, gentle and subtle in character."

Whisky is shaking off its old-man-with-pipe image, as younger people, and women, open up to its many possibilities.

Trying is all very well, but what do you ask for at the bar without embarrassing yourself? And how do you know if you'll like it?

Dave and drink manufacturer Diageo have charted the confusing world of whisky on a handy map. First-time explorers can see, at a glance, what a bottle might taste like, what other brands are similar, or what to try instead if you absolutely hate it.

The Single Malt Whisky Flavour Map was put together by Dave and one of the master blenders at Diageo, but plots whiskies by other manufacturers, too, to give the complete landscape. It looks at single malts only, which are more complex and varied in flavour than less-sophisticated blends.

Take note: Whenever Dave says "whisky", he means "single malt whisky".

"We weren't looking at what whisky was better than another, but at the different flavours. So we came up with a smoky/delicate and rich/light scale.

"It's such a simple concept that when we were testing the map with consumers who had never tasted whisky before, they immediately got the idea and could identify where different brands should go."

Map in hand, you'll be able to navigate the shelves with ease. "It was about trying to find new terms, a new language to describe the flavours, so we could really bring people in," says Dave.

It may have taken more than 20 minutes, but I'm sold on the surprisingly smoky, yet light and refreshing Laphroaig.

This Burns night, arm yourself with the flavour map and set off on a whisky discovery tour of your own.

If you're new to whisky, or convinced you don't like it, the map will show you a safe place to start. Download your copy and pick up tips on how to use it. Check back for updates as more whiskies will be added.

Dave recommends starting with brands just below the horizontal line and just either side of the vertical, such as Clynelish or Glen Elgin.

If you find something too smoky, move down a little. If you like the idea of smokiness, reach for the top of the chart.

This depends on what flavour you go for: they're not all designed for late-night sipping by the fire.

"One of these lighter whiskies, in the bottom left quadrant on the map, would be great as an aperitif," says Dave.

"Above the line and to the right are bigger, heavier, smoky flavours that are great after a meal.

"In the bottom right, you've got complex robust flavours that are best enjoyed after dinner. Smokier whiskies are great with seafood; a drop with oysters is sublime."

Dave says: "I would always add a few drops of water. It knocks the alcohol down so it doesn't give that burn, which is what puts a lot of people off whisky. But do as you will with it.

"Some whiskies are great in cocktails; others you can stick in the freezer."

Dave makes it clear that whisky is not a delicacy, despite what some snooty connoisseurs might think. In fact, anyone who raises an eyebrow when you ask for a lemonade mixer needs "educating".

The Single Malt Whisky Flavour Map is available to download from www.malts.com

Article Courtesy of Press & Journal

 

Jan 22
2008

Johnnie Walker dummy decapitated

The discovery of a headless life-size mannequin of 19th Century whisky magnate Johnnie Walker has sparked a police probe.

The smartly dressed dummy was stolen from the Castle Tavern in Inverness, where it had greeted regulars at the front door for the last year.

It was found - minus the head - in a nearby Masonic Lodge car park.

Pub owner George MacLean has now offered a case of whisky to anyone who can help catch the culprit.

Mr MacLean joked: "It started as a missing person inquiry, but is now a murder investigation."

The fibreglass dummy, dressed in top hat and tails, was stolen at about midnight on Friday.

The alarm was raised when a group of regulars who had finished a shift at a local restaurant arrived and, in the style of Jack Nicholson in The Shining movie, shouted: "Where's Johnnie?"

Mr MacLean said: "He was there one minute, and gone the next. It must have been a passer-by, probably drunk, as it wasn't any of our regulars.

"Even if one of them took him as a joke, they wouldn't vandalise him. They know how much Johnnie means to the pub. He is part of the furniture.

"Whoever it was probably woke up the next morning with a stinking hangover and found a head in their bed.

"I'm offering a case of Johnnie Walker whisky to anyone who comes forward with information leading to the return of the head. I'm putting a price on his head."

Widely distributed

A Northern Constabulary spokesman confirmed: "We are investigating the matter."

The original John "Johnnie" Walker started to sell whisky in his Ayrshire grocer's shop in 1820.

But it was only after his death in 1857 that the whisky took off, thanks to his son and grandson, both named Alexander.

It is now the most widely distributed brand of Scotch in the world with yearly sales of over 120m bottles, with its emblem of a striding Johnnie Walker becoming famous across the globe.

Article Courtesy of BBC News

 

 

 

 

 

 

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