Chol Mon Deley Whisky Bible

7/30/2019 Chol Mon Deley Whisky Bible

http://slidepdf.com/reader/full/chol-mon-deley-whisky-bible 1/12

Whisky BiBle aqua vitae uisge beatha – ‘water of life’



A br tor o WThe Gaelic ‘usquebaugh’, meaning ‘Water o Lie’, phonetically became ‘usky’and then ‘whisky’ in English. Scotland has internationally protected the term‘Scotch’. For a whisky to be labelled Scotch it has to be produced in Scotland.

‘Eight bolls o malt to Friar John Cor wherewith to make aqua vitae’. Theentry above appeared in the Exchequer Rolls as long ago as 1494 andappears to be the earliest documented record o distilling in Scotland. This

was sucient to produce almost 1500 bottles.

Legend would have it that St Patrick introduced distilling to Ireland in theth century AD and that the secrets travelled with the Dalriadic Scots whenthey arrived in Kintyre around AD500.

The spirit was universally termed aqua vitae (‘water o lie’) and wascommonly made in monasteries, and chiefy used or medicinal purposes,being prescribed or the preservation o health, the prolongation o lie, andor the relie o colic, palsy and even smallpox.

Scotland’s great Renaissance king, James IV (1488-1513) was ond o ‘ardentspirits’. When the king visited Dundee in 1506, the treasury accounts record a

payment to the local barber or a supply o aqua vitae or the king’s pleasure.The reerence to the barber is not surprising. In 1505, the Guild o SurgeonBarbers in Edinburgh was granted a monopoly over the manuacture o aqua

vitae – a act that refects the spirits perceived medicinal properties as well asthe medicinal talents o the barbers.

The Scottish parliament introduced the rst taxes on malt in the latter parto the 17th century and consequently smuggling became standard practiceor some 150 years. There was no moral stigma attached to it: Ministers o

the Kirk oten made storage space available under the pulpit, and the illicitspirit was, on occasion, transported by con – any eective means was usedto escape the watchul eyes o the Excise men.

We have been talking about what we now know as Malt Whisky. But, in1831 Aeneas Coey invented the Coey or Patent Still, which enabled acontinuous process o distillation to take place. This led to the production o Grain Whisky, a dierent, less intense spirit than the Malt Whisky produced

in the distinctive copper pot stills. The lighter favoured Grain Whisky, whenblended with the more ery malts, extended the appeal o Scotch whisky to aconsiderably wider market.



Tr ma b om w bnd t bar tatar not ncudd n t boo and w ma notav vron n at an on tm.

W rgonMap o Scotland showing the main whisky producing regions.



Damor 12 ar Northern 40%

Rum butter nose with malt loa on a lightpeat heath.

Fttrcarn (Od) 10 ar Eastern 40%

Smooth, light, reshly cut wood with clean

bitter toee notes.Gn Ord 12 ar Northern 43%

Soaked dry ruits meet warm cinnamon andtoee.

Gngon 10 ar Western 40%

Freshly picked, sot, warm Cox’s apples withcream sherry.

Gngon 21 ar Western 43%

Sweet sherry and hay on the nose, toee andbutterscotch on the palate.

Gnmorang 10 ar Northern 40%

Sandalwood with a whi o the sea.Spicy, buttery long and rounded.

Gnmorang 18 ar Northern 43%

Perumed with nutty, caramel and vanillaovertones. Great intensity.

Gnmorang Burgund Wood Northern 43%

10 years in bourbon casks and nished inMadeira drums. Black pepper, toee andmint.

Gnmorang srr Wood Northern 43%

Sherry wine and traces o honey yet sweet with a light dry nish.

Gnmorang Port Wood Northern 43%

12 years in bourbon casks then 2 inport casks this has a very sot soothingbutterscotch and ruit nish.

Gnturrt 10 ar Eastern 40%

Pale greeny gold malt. Light and minty withtoee favoured cough sweets.

Oban 14 ar od Western 43%

Oranges, lemons and pears on the nose,dried gs and honey on the palate.

sprngban 10 arCampbeltown 46%

An elegant malt that has both sweetnessand dryness with oil and citrus ruit and asuggestion o smoke.

sprngban 15 arCampbeltown 46%

A deep golden malt yet smooth with

some oil and citrus with a salty nish.

Tubadn 10 ar odSouthern 40%

A light and rereshing malt with vanillaon the nose and chocolate on the nish.

CampbtownThe largest o the whisky producing regions, and thereore the one that varies mostin style. Northern highland malts tend to be medium to light bodied with heatherand some peatiness. Southern highland malts can be sweeter with more foral

favours.



spdThis area has the highest concentration o distilleries in Scotland with mucho the water coming rom the mighty river Spey. The whiskies have a greatersimilarity than in other regions; generally being complex and elegant with

honey and heather tones.

Ardmor Bogie 40%

Spicy, creamy nose with peatand vanilla on the palate.

Abrour 10 ar Strathspey 43%

Sweet nutmeg spice with a peppery dryness. A favoursome oxymoron.

Bavn ‘Doub Wood’12 ar Dufftown 40%

Honey, spice and subtle oak.

Bavn ‘sgnatur’12 ar Dufftown 40%

Amber coloured, with nuts,heather and mellow spices.

Bavn 15 ar Dufftown 47.8%Honeyish malt with orange notes.Firm body with a dry nish.

Bavn 21 ar Dufftown 40%

Matured in oak then transerred to a port cask.Sweet, complex with toee and marzipan.

Dawnn Speyside 43%Crisp, aromatic nose with honeyand vanilla on the palate.

Gnddc 12 ar Dufftown 40%

Full gold, lean and smooth with malt andtoasted hazelnuts.

Gnddc 15 ar Dufftown 40%hon wt nt o wood and vana.Compx pc and r rut.

Gnddc 18 ar Dufftown 40%Bood orang and app wt oamootn. sutana and pc n t mout.

Gnddc 21 ar Dufftown 40%4 mont n Carrban rum barr gv rcto, vana and a nw atr m.

Gnvt 12 ar Livet 40%Pa god wt a can fowr no.long gnt warmng vana.

Gnvt 18 ar Livet 40%hon rc and tod on t paat wt nutt, pc ovrton.

Gnrot Rothes 43%Mdum wt wt vana andorang zt ovrton.

incgowr 14 ar odCentral 43%spc and wt on t no, t paat tartwt and mat, bcomng dr and at.

knocando 12 arCentral 43%Godn ortbrad no wt ot onon nut and rapbrr.

Macaan 10 ar Central 40%

Pa bronz. Fragrant crp and moot.lgt buttr and mat.

Macaan 12 ar Central 40% Vana, gngr and wood mo wtwt to and pc favour.

Macaan Gran RrvaCentral 43%Rc n coour wt nt o drd rut,pc and cocoat orang.



Od Baantruan Livet 50%

Youthul, malty and chocolatey aromas leadto sweet, sot and creamy palate.

strata 12 ar Strathisla 43%

Medium ripe apricots, teasingly sweet and

dry with a rich sherry coating.

Tomatn 10 ar Findhorn 40%

Shortbread nose. Mellow toee spices withtoasted pine nuts.

iandThese malts have a tendancy towards peaty, smokey characteristics.Many people say that the Island whiskies are infuenced by theirseaside location, giving them saltyfavours and marine aromas.

hgand Par 12 arOrkney 40%

Succulent, with smoky dryness, heatherhoney sweetness and malt.

hgand Par 18 arOrkney 43%

Pale gold with a fowery nose spicesand smoke - best with a cigar.

ldag Mull 42%

Peat nose mixed with seaweed romTobermoray. Milk chocolate and ginger.

Pot Dub 8 ar Skye 43%

Talk o an illicit still, and an “unchilled &ltered” process make this unusual.

Tobrmor 10 ar od Mull 40%

Gentle, medium bodied unpeatedscotch whisky.

scapa 14 ar od Orkney 40%

Sweet and silky smooth with a heatherhoney taste.

Tar 10 ar Skye 45.8%

Bright amber red; pungent smokyand malty with a huge peppery nish.

Jura (i o ) 10 ar Jura 40%

Bright gold. Light and sweetish, slowlydeveloping a sot dry saltiness.

Aucntoan Western 40%

Warm vanilla nose with lemon zestand marshmallows.

Gnnc 10 ar Eastern 43% Aromatic sweet lemon nose sits onspiced Demerara and dry ginger.

Roban 12 ar od Central 43%

Floral and resh with an attractive zing,delightul springtime drop.

Aucntoan Tr WoodWestern 43%Rich with dark ruits, thick butterscotch androasted hazelnut. Finished on Oloroso andPedro Ximenez casks.

lowandThe lowland area has ewer distilleries than any other region,producing soter, mellower whiskies that tend to be light and dry.



Ardbg 10 ar South Shore 40%

Smoke and brine nose, medium body,sweetness going to salt.

lord o t i South Shore 46%

Sot, ragrant and leathery with a light,medicinal nish.

Bowmor 12 ar Lochindaal 40%

Pears soaked in honey, smoked over peat with dark chocolate.

Bowmor 17 ar Lochindaal 43%

Balance o peat smoke, dark chocolateand exotic ruits. Sea salt and coee palate.

Brucaddc 10 ar Lochindaal 46%

Sot breezes over a green sea lapping

against passion ruits.

Brucaddc 15 ar Lochindaal 46%

‘The brae on the shore’, biscuity with sea andsmoke. Flowers, udge and caramel.

Bunnaaban East Shore 43%

Rereshing, clean sea air, gentle nutty and malty.

Cao ia East Shore 43%

Vinho verde mixed with vanilla and nutmeg.

laproag 10 ar South Shore 40%

Famously medicinal and sea-weedy with ahint o oily sweetness.

laproag ca 10 arSouth Shore 57.3%

Rich aroma o peat smoke, sweetness andstrong hints o the sea.

laproag 15 ar South Shore 43%

Mild, smokey with sweet warm undertones.

lagavun 16 ar odSouth Shore 43%Massive peat smoke aromas andfavours with a dry nesse.

lagavun Dtr edtonSouth Shore 43%

Intense smoke and sherry to taste witha long dry nish and chocolate nose.

iaOne o the larger islands o the west coast, Islay is a mecca or whisky lovers.The infuence o the sea is usually obvious in aroma and taste, with the use o peat uel also giving smokey, medicinal qualities.



Bantn 40%Ballantine’s nest, contains 57 odd malts

rom Miltondu and Glenburgie.

B 40%Finely balanced malty, ruity and rich blendmatured or eight years in oak.

Cva Rga 12 ar 40%Round and creamy, heather honey andapples layered on hot buttered toast.

Dmp (hag)40%

300 year old internationally acclaimedblend. Known as ‘Pinch’ in the USA.

Famou Grou 40%Smooth, medium peated and witha touch o dryness.

J&B Rar 40% A high proportion o Speyside maltsproduces a smooth, round, ruity blend.

Jonn War Rd 40%Smooth and light, but still retaining many o

the characteristics o traditional scotch.

Jonn War Bac 43%40 whiskies, aged 12 years or more, make upthis complex international blend.

Jonn War Bu 43%The most acclaimed and exclusive blendedscotch whisky in the world.

sp Dp 8 ar od40%

Fresh young grassy whisky with a touch o spice and complex ruity aromas.

Tacr 40%Rich and ull bodied with a malty, creamypalate and oaky, dry nish.

Bndd scotc



Bum Bnd 40%

Sweet honeyed taste and distinctivesmooth favour.

Bac Bu Bnd 40%

Matured in sherry casks giving a richtaste reminiscent o Christmas cake.

Bum 10 ar sng 40%

Thrice distilled and matured in two woods,this is a rich, smooth, single malt.

Bum 16 ar od sng40%

Rich ruit and nut favours leading to vanilla notes.

Connmara sng 40%

Smooth and complex this clean, peaty,single malt is rom the western shores.

Connmara Ca strngtsng 60.7%

Strong peat aromas precede an explosiono pepper, chocolate and ruit favours.

Jamon Bnd 40% World amous triple distilled Irish whiskey.

Jamon God Bnd 40%

Delicate smooth and complex whiskey with a hint o honey toasted sweetness.

kbggan Bnd 40%

Medium, smooth, sweetish and very toasty, with malt character.

loc’ 8 ar od sng 40%

Initial big barley hit on the nose and palateending in dry ruitiness and vanilla.

ir

W vru W!? Within the broad category o Whisky or Whiskey there are many sub categoriesincluding obviously Scotch (as you have seen rom the 100 we have selected herein the ‘bible’) there is also Bourbon, Rye, Tennessee, Irish and Canadian styles.

The manuacture o these types o whisky/ey is guided and regulated by thegovernment o the spirits country o origin. As a result, Canadian Whisky,or example, is a whole dierent animal rom Scotch whisky, Irish whiskey and

American whiskeys such as Tennessee, Bourbon and straight Rye. Americanand Irish producers tend to avour (or avor) the spelling WHISKEY whileScottish, Canadian even the Japanese avour the spelling WHISKY.

So we have two things going on here. . .are the drinks dierent styles hence thedierent spellings or is just the spelling dierent to be dierent? How does aScotsman write about Irish Whiskey or an American write about Canadian Whisky?

Well rumour has it that countries with ‘E’s in their name IrEland and UnitEd StatEsspell it WHISKEY or plural WHISKEYS and those without an E in their nameCanada, Scotland and Japan spell it WHISKY or plural WHISKIES.

So there you have it, a sensible solution . . .

We know what you are going to ask, “how come Wales which produces Penderyncan call it Whisky?” We don’t know, ask them yourselves while we are enjoyingour Whisky or Whiskey or Bourbon or Rye or whatever!

“Time waits or no man” so order ‘a wee dram’ while you argue over the names!



Ba hadn’ 8 ar od Kentucky 40%

Yeasty and warm with a crisp clean nish.

Canadan Cub Canada 40%

Light and versatile blend aged in whiteoak barrels.

eag Rrv 10 ar Od Kentucky 40%

Some sherry notes with a trace o almondand leather on the nose.

Fgtng Coc 6 ar od Kentucky 51.5%

Aromas o baked apple, butterscotch andcorn mash with a medium spicy nish.

Jac Dan Tennessee 40%

The world’s number one selling whiskey.

Jm Bam Wt lab Kentucky 40%

Vanilla and caramel notes moving intoa slightly woody char.

Jm Bam Bac lab Kentucky 43%

Toee and tobacco moving into subtletoasted grains.

knob Cr 9 ar od Kentucky 50%

Aged in charred American oak lending extrasweetness in aroma and palate.

Mar Mar Kentucky 45%Intense vanilla creaminess with moderatecorn aromas and a touch o oak.

Noa’ M Kentucky 57.5%

Hints o coee, mandarin orange andmaybe a little chocolate.

Papp Van Wn 15 r od Kentucky 53.5%

Loaded with caramel and toee endingin brown spice and wood notes.

Pndrn Wales 46%

Sweet herbal nose and palate with a spicy,almost ginger nish.

suntor yamaza Japan 43%

Dried ruit and honey aromas witha mellow taste and lingering dry nish.

Wd Tur Kentucky 50.5%Caramel and vanilla with hints o honey and oranges.

Woodord Rrv Kentucky 45.2%

Honeycomb and charcoal on the nose,almonds and marzipan on the palate.

But Bourbon Frontr

W Kentucky 40% Worth a ‘shot’ or two!!

W, Bourbon or Watvr

Mdton’ Vr Rar 40%

Ireland’s most exclusive whiskey rom masterblender Barry Crockett.

Padd Bnd 40%

A very linseedy, fowery nose is ollowed

by a light toee-based favour.

Powr God lab sng 40%

Spice honeyed, ull-bodied favour.Oak matured.

Rdbrat 12 ar sng 40%

Smooth and mellow with a ull favouredassertive taste.

Tuamor Dw Bnd 40%

Slow maturation makes or a rich

mellow favour.



Gorga Moon Corn W Kentucky 40%

You can taste the sweet corn in this‘Jar’ o Kentucky Corn whiskey.

Jac Dan svr sctTennessee 40%

Pretty much the ‘top o the range’ JD.

Gntman Jac rom Jac Dan Tennessee 40%

A premium ’JD’ bourbon or ‘gentlemen’

Mow Corn kntucCorn W Kentucky 40%

The best corn whisky to come outo Kentucky.

Papa Van Wn 20 ar od Kentucky 53.5%

Loaded with caramel and toee ending inbrown spice and wood notes. Voted ‘World’s Best Bourbon Whiskey 2010’.

The TRUTh W vru W At one time, all whisky was spelled without the ‘e’, as ‘whisky’. In around 1870,the reputation o Scottish whisky was very poor as Scottish distilleries fooded themarket with cheaper spirits produced using the Coey still. The Irish and Americandistilleries adopted the spelling ‘whiskey’, with the extra ‘e’, to distinguish theirhigher quality product. Today, the spelling whisky (plural whiskies) is generallyused or whiskies distilled in Scotland, Wales, Canada and Japan, while whiskey isused or the spirits distilled in Ireland and America. Even though a 1968 directiveo the Bureau o Alcohol, Tobacco and Firearms species ‘whisky’ as the ocialU.S. spelling, it allows labeling as ‘whiskey’ in deerence to tradition and most U.S.producers still use the historical spelling. Exceptions such as Early Times, Maker’sMark and George Dickel are usually indicative o a Scottish heritage.

In the late Victorian era, Irish whiskey was the world’s most popular whisky.O the Irish whiskeys, Dublin whiskeys were regarded as the grands crus o whiskeys.In order to dierentiate Dublin whiskey rom other whiskies, the Dublin distilleries

adopted the spelling ‘whiskey’. The other Irish distilleries eventually ollowed suit.The last Irish ‘whisky’ was Paddy, which adopted the ‘e’ in 1966.

‘Scotch’ is the internationally recognized term or ‘Scotch whisky’ however it israrely used in Scotland, where blended whisky is generally reerred toas ‘whisky’ and single or vatted malt whisky as ‘malt’.

In many Latin-American countries, whisky (wee-skee) is used as a photographer’scue to smile, supplanting English ‘cheese’. The Uruguayan lm Whisky got itsname because o this.

So there you go . . . with a bit o trivia thrown in!

Chol Mon Deley Whisky Bible

Documents

Transcript of Chol Mon Deley Whisky Bible