 Scotch Whisky
The earliest reference to whiskey production in Scotland appears in the Exchequer Rolls of 1494-95!
The Rolls recorded that Friar John Cor was supplied with “malt to make vitae”.
By the end of the 16th century, the making of a harsh whiskey was a common practice among the Highlanders, who operated their own stills as a sideline to farming. An early commerce in Scotch whiskey began among these small distillers, and it must have grown to considerable size because in 1644 the Scottish Parliament imposed its first excise tax on whiskey.
This proved to be the first shot in a long-running battle between the government and the numerous Scottish moonshiners, or “smugglers”, as they were called, which lasted for close to 200 years. Throughout these years, all Scotch whiskey was distilled using the pot-type still, resulting in whiskey in small batches.
It wasn’t until the 19th century that the continuous still was developed, which led to the establishment of large Lowland grain distilleries. The column-shaped, or “patent”, still worked continuously and could accommodate grains other than malt, allowing the production of lighter-bodied whiskies from less expensive grains. Then in the 1860s, the practice of blending whiskies from a number of distilleries to produce a product of consistent quality and taste first emerged. These whiskies were marketed by the blenders under proprietary labels and were in essence the first Scotch whiskey brands.
Single Malts
To be a Single Malt Scotch, you must fulfill all of the following requirements: • Single: indicates that the whiskey was made in only one distiller, and has not been blended with any other distilleries Scotch.
• Malt: refers to the raw material; Barley malt, and no other grain or fermentable material; infused with water, fermented with yeast and distilled in a pot.
Blends
Blended Scotch is made by mixing up to forty different single Malts with grain whiskies to create a smooth, rounded tasting Scotch. Grain whiskey is made with corn, wheat, and non-malted barley.
Production
• Malting: The harvested barley is partially germinated to release its fermentable sugar. It is soaked in water until it begins to sprout, then drying the grains over heat arrests the sprouting. This process is called malting. The Scots have traditionally dried their malt over a peat fire, which gives Scotch is smokiness.
• Mashing: To complete the conversion of starch into fermentable sugars, the malt is mixed with warm water in a vessel called a mashtun. The liquid that is drained off is called the wort.
• Fermentation: The sugars in the wort are now turned into alcohol during fermentation, which takes place with the addition of yeast, in a fermentation vessel.
• Distillation: This is the boiling of the fermented wort, in a pot still. Because alcohol vaporizes more rapidly than water, the spirit is separated and collected as it condenses back to liquid alcohol.
• Maturation: All malts are matured on oak barrels for a legal minimum of three years, and usually much longer. Most are aged to at least 12 years. Traditionally sherry casks were used to age, but now most are aged in bourbon barrels. A few are even aged in Port or Madeira casks.
Single Malt Regions
There are four main geographical regions that divide Single Malt Scotches:
• Islay: (pronounced eye-la) is a small island off the western coast. It traditionally produces the heaviest of all Single Malts, full of peaty, medicinal and iodine characteristics.
• Campbeltown: is on the southwestern coast if Scotland. It is known to usually possess subtle aromas, medium to heavy peatiness and an oily texture.
• Lowland: The Lowland region makes up the southeastern area if Scotland around Glasgow and Edinburgh. These tend to be lighter than most. Lowland Single Malts have a very subtle aroma and taste.
• Highland: The Highland region produces rich and full-bodied Scotches that are fruity, semi-sweet and the most palatable of all the Malts. The Highlands are sub-divided into three areas: Speyside, Northern, and Livet Valley. Speyside produces much of the best Single Malts. It is known as the heart of Malt whiskey production and contains half of Scotland distilleries. |
