Introduction to WhiskyIntroduction to Whisky

Marcelo Lucena de SouzaMarcelo Lucena de Souza

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Whisky or WhiskeyWhisky or Whiskey??

Whisky is generally used for those distilled in Whisky is generally used for those distilled in Scotland, Canada and JapanScotland, Canada and Japan

Whiskey is used for Irish spirits and those Whiskey is used for Irish spirits and those distilled in the United States.distilled in the United States.

What is it?What is it?

Whisky is an alcoholic beverage distilled from Whisky is an alcoholic beverage distilled from grain, often including malt, which has then grain, often including malt, which has then been aged in wooden barrels.been aged in wooden barrels.

OriginOrigin

First traces of distilled barley go back to the First traces of distilled barley go back to the XIIIth century by the Celts.XIIIth century by the Celts.

In 1494, the first written proof of whisky In 1494, the first written proof of whisky production.production.

People thought it as a marvelous medicine, People thought it as a marvelous medicine, helping to heal all kinds of diseases.helping to heal all kinds of diseases.

Was initially called “Uisge Beatha”, “Water of Was initially called “Uisge Beatha”, “Water of life” in gaelic, evolving to “Usquebaugh”, then life” in gaelic, evolving to “Usquebaugh”, then “Uisge” and finally “Whisky”.“Uisge” and finally “Whisky”.

Early HistoryEarly History

Whisky tasted very different from what does Whisky tasted very different from what does today, in the sixteenth century it was today, in the sixteenth century it was consumed very young and had a brutal, raw consumed very young and had a brutal, raw taste.taste.

Many improvements were discovered by Many improvements were discovered by accident. Ex. An old forgotten cask was found, accident. Ex. An old forgotten cask was found, and the lucky owner and the lucky owner realisedrealised that the whisky that the whisky had in fact not been destroyed but instead had in fact not been destroyed but instead tasted better than ever!tasted better than ever!

Early HistoryEarly History

After the Act of Union of 1707, which united the After the Act of Union of 1707, which united the parliaments of Scotland and England, Whisky was the parliaments of Scotland and England, Whisky was the subject of riots, violent crimes, tax raises, smuggling subject of riots, violent crimes, tax raises, smuggling and illict distilleries.and illict distilleries.

Stabilisation did not came until the 1820s, when the Stabilisation did not came until the 1820s, when the government stablished clear regulations of what kind government stablished clear regulations of what kind of production was legal and what was not and of production was legal and what was not and increased penalties for smuggling.increased penalties for smuggling.

Types of WhiskyTypes of Whisky

Single MaltSingle Malt Grain WhiskyGrain Whisky Vatted WhiskyVatted Whisky Blended WhiskyBlended Whisky

Single MaltSingle Malt

Comes from a single distillery Comes from a single distillery

All grain used for the marsh All grain used for the marsh has been maltedhas been malted

(Single Malt Scotch pictured)(Single Malt Scotch pictured)

Grain WhiskyGrain Whisky

Produced in a patent still by a continuous Produced in a patent still by a continuous process.process.

Little flavor compared to Malt Whisky.Little flavor compared to Malt Whisky. Used in the blending process of the Blended Used in the blending process of the Blended

Whisky.Whisky.

Best Blends contain no Grain Whisky at all!!!Best Blends contain no Grain Whisky at all!!!

Vatted WhiskyVatted Whisky

Blended from a number of different Single Malts of Blended from a number of different Single Malts of varying ages from a single distillery, but also from varying ages from a single distillery, but also from Single Malts from different distilleries.Single Malts from different distilleries.

Vatted Whiskies NEVER contain any Grain Whisky.Vatted Whiskies NEVER contain any Grain Whisky. Are relatively rare compared to single malts and Are relatively rare compared to single malts and

blended whisky and are also known as blended whisky and are also known as pure maltspure malts One of the most popular Vatted malts is Johnnie One of the most popular Vatted malts is Johnnie

Walker Green Label (Walker Green Label (labelledlabelled a pure malt by the a pure malt by the company)company)

Blended WhiskyBlended Whisky

Made from Malt and Grain WhiskyMade from Malt and Grain Whisky Blended is the most common type of Whisky, Blended is the most common type of Whisky,

also the cheapest.also the cheapest. Brands like Johnnie Walker, Ballantines and Brands like Johnnie Walker, Ballantines and

Chivas Regal, all have a blended seriesChivas Regal, all have a blended series A typical Blended Whisky is composed of 2-3 A typical Blended Whisky is composed of 2-3

grain whiskies and 15-35 malt whiskies grain whiskies and 15-35 malt whiskies

How do I make Whisky?How do I make Whisky?

A typical Malt Whisky is made from 3 ingredients: A typical Malt Whisky is made from 3 ingredients: barley, water and yeast.barley, water and yeast.

The traditional process of making the Water of Life, The traditional process of making the Water of Life, consists of 6 steps:consists of 6 steps: MaltingMalting MashingMashing FermentationFermentation DistillingDistilling Filling and MaturationFilling and Maturation BottlingBottling

Malting (1)Malting (1) The malting process begins as the barley is soaked in water for two-The malting process begins as the barley is soaked in water for two-

three days in steep tanks. The soaking increases the moisture content of three days in steep tanks. The soaking increases the moisture content of the grains which in turn triggers the germination process. The barley is the grains which in turn triggers the germination process. The barley is then moved to a malting facility (e.g. a malting floor or a drum malting) then moved to a malting facility (e.g. a malting floor or a drum malting) where the germination continues. The purpose of the malting is to where the germination continues. The purpose of the malting is to convert the starch in the grains into fermentable sugars which will feed convert the starch in the grains into fermentable sugars which will feed the yeast during the fermentation stage. Heat is produced during the the yeast during the fermentation stage. Heat is produced during the germination so it is important to turn the barley continuously to keep the germination so it is important to turn the barley continuously to keep the temperature even. If the temperature rises above 22°C the grains will die temperature even. If the temperature rises above 22°C the grains will die and the process of converting the starch into sugar will be halted. In a and the process of converting the starch into sugar will be halted. In a traditional malting floor the barley is turned by hand with wooden traditional malting floor the barley is turned by hand with wooden shovels called ‘shiels’.shovels called ‘shiels’.

After the germination is completed it is necessary to prevent the grain After the germination is completed it is necessary to prevent the grain from developing further, thereby using up its food supply (the from developing further, thereby using up its food supply (the fermentable sugars). This is accomplished in a kiln where the malt is fermentable sugars). This is accomplished in a kiln where the malt is dried to remove enough moisture from each grain so that further growth dried to remove enough moisture from each grain so that further growth is halted.is halted.

MaltingMalting (2) (2) A kiln is a two-storey building where the upper floor is perforated to allow A kiln is a two-storey building where the upper floor is perforated to allow

hot air to pass through from below. The lower floor contains a furnace hot air to pass through from below. The lower floor contains a furnace where bricks of peat are burned to generate heat and smoke. The heat and where bricks of peat are burned to generate heat and smoke. The heat and smoke rise through the perforations and dry the green malt. It is during this smoke rise through the perforations and dry the green malt. It is during this stage that the malt gains its characteristic ‘peat-reek’.stage that the malt gains its characteristic ‘peat-reek’.

The kiln with its pagoda roof is the most apparent characteristic of a The kiln with its pagoda roof is the most apparent characteristic of a traditional whisky distillery. The roofs are designed to draw the smoke traditional whisky distillery. The roofs are designed to draw the smoke upwards quickly enough so that the malt is not damaged by the heat (the upwards quickly enough so that the malt is not damaged by the heat (the temperature of the malt must be kept under 70°C).temperature of the malt must be kept under 70°C).

Today the majority of distilleries buy all or most of their malt from Today the majority of distilleries buy all or most of their malt from centralised commercial maltings. For example, Glenfiddich buy all their centralised commercial maltings. For example, Glenfiddich buy all their malt whereas Laphroaig malt 30 percent of their barley themselves. malt whereas Laphroaig malt 30 percent of their barley themselves. Balvenie is an example of a distillery which still do all their malting Balvenie is an example of a distillery which still do all their malting themselves.themselves.

MaltingMalting (Picture) (Picture)

MashingMashing

The malt is ground to grist in a mill and is then fed The malt is ground to grist in a mill and is then fed into mash tuns together with water that holds a into mash tuns together with water that holds a temperature of about 60°C. The water is changed temperature of about 60°C. The water is changed three or four times during the eight-hour mashing three or four times during the eight-hour mashing period and the temperature is increased each time. period and the temperature is increased each time. The mashing creates a sugar solution that is called the The mashing creates a sugar solution that is called the wort which is then separated from the spent grains. wort which is then separated from the spent grains. The mass of used grains is called the ‘draff’ and is The mass of used grains is called the ‘draff’ and is not used further in the production process but is not used further in the production process but is commonly used for cattle feed.commonly used for cattle feed.

FermentationFermentation The finished wort is quite warm and must be cooled before it The finished wort is quite warm and must be cooled before it

can be mixed with the yeast. This is done in the ‘washbacks’. can be mixed with the yeast. This is done in the ‘washbacks’. These containers are traditionally made from larch or These containers are traditionally made from larch or pinewood but today stainless steel washbacks are also pinewood but today stainless steel washbacks are also common. Nothing definite can be said as to what effect the use common. Nothing definite can be said as to what effect the use of either material has for the finished product. The size of a of either material has for the finished product. The size of a washback varies from 6 000 to 45 000 litres. Each washback is washback varies from 6 000 to 45 000 litres. Each washback is never filled to the top since the wort froths significantly during never filled to the top since the wort froths significantly during the fermentation, a reaction caused by the release of carbon the fermentation, a reaction caused by the release of carbon dioxide. After two to three days the yeast is finally killed by dioxide. After two to three days the yeast is finally killed by the alcohol it has produced and the fermentation process is the alcohol it has produced and the fermentation process is finished. The resulting liquid has an alcohol content of 5-8 finished. The resulting liquid has an alcohol content of 5-8 percent and is called the ‘wash’.percent and is called the ‘wash’.

Distilling (1)Distilling (1) The copper pot stills in which the wash is distilled have become the The copper pot stills in which the wash is distilled have become the

ultimate symbol of whisky distilleries. The stills are made from copper ultimate symbol of whisky distilleries. The stills are made from copper since it is a material that is easy to work with, it does not rust and it is an since it is a material that is easy to work with, it does not rust and it is an efficient heat conductor. The copper is worn down slightly during each efficient heat conductor. The copper is worn down slightly during each distillation however and the thickness must be controlled regularly. The distillation however and the thickness must be controlled regularly. The minute copper particles that are released from the still during each run add minute copper particles that are released from the still during each run add up over time and a still seldom lasts for more than 25 years. The shape of up over time and a still seldom lasts for more than 25 years. The shape of the stills is very important to the characteristics of the final spirit since it the stills is very important to the characteristics of the final spirit since it determines how much of the various substances that are allowed to pass determines how much of the various substances that are allowed to pass through during distillation. Therefore great care is taken to make an exact through during distillation. Therefore great care is taken to make an exact copy any time a replacement is made.copy any time a replacement is made.

In general malt whisky is distilled twice although some distilleries practice In general malt whisky is distilled twice although some distilleries practice triple distillation, for example Irish distilleries and a few Scottish triple distillation, for example Irish distilleries and a few Scottish distilleries. The stills used for the first distillation is called ‘wash stills’. distilleries. The stills used for the first distillation is called ‘wash stills’. The resulting ‘low wines’ spirit has an alcohol content of 20-26 percent. The resulting ‘low wines’ spirit has an alcohol content of 20-26 percent. The low wines spirit is distilled a second time in ‘spirit stills’.The low wines spirit is distilled a second time in ‘spirit stills’.

Distilling (2)Distilling (2) The ‘stillman’ has the critical task to collect only the desired The ‘stillman’ has the critical task to collect only the desired

spirits from the second distillation (the ‘spirit run’). A mistake spirits from the second distillation (the ‘spirit run’). A mistake will likely not be discovered until after the whisky has been will likely not be discovered until after the whisky has been stored for several years. At his assistance is the ‘spirit safe’ stored for several years. At his assistance is the ‘spirit safe’ which was developed in the 1820s to allow the government to which was developed in the 1820s to allow the government to control the amount of whisky produced at each distillery. The control the amount of whisky produced at each distillery. The spirit safe is fitted with hydrometers and thermometers which spirit safe is fitted with hydrometers and thermometers which the stillman uses to determine when the alcohol that exits the the stillman uses to determine when the alcohol that exits the still is the correct one for making whisky. Before the desired still is the correct one for making whisky. Before the desired spirit starts to come through however, the stillman has to avoid spirit starts to come through however, the stillman has to avoid the first light alcohols that are called the ‘foreshots’. These are the first light alcohols that are called the ‘foreshots’. These are allowed to flow into a separate tank and will later be re-allowed to flow into a separate tank and will later be re-distilled together with the next batch of low wines.distilled together with the next batch of low wines.

Distilling (3)Distilling (3) The desired spirit is called ‘the middle cut’ or ‘the heart of the The desired spirit is called ‘the middle cut’ or ‘the heart of the

run’ and starts to come through as the alcohol content reaches run’ and starts to come through as the alcohol content reaches about 75 percent. The heart of the run is the only part of the about 75 percent. The heart of the run is the only part of the distillate that will become whisky. The stillman now diverts distillate that will become whisky. The stillman now diverts the spirit into a separate container. This is called ‘cutting on the spirit into a separate container. This is called ‘cutting on spirit’. How long the heart of the run continues to flow varies spirit’. How long the heart of the run continues to flow varies from distillery to distillery but on average the stillman cuts off from distillery to distillery but on average the stillman cuts off spirit when the alcohol content of the distillate is down to a spirit when the alcohol content of the distillate is down to a little more than 60 percent. The following, more heavy, little more than 60 percent. The following, more heavy, alcohols are called the ‘feints’ ore the ‘tail’ and are diverted to alcohols are called the ‘feints’ ore the ‘tail’ and are diverted to the same container as the foreshots.the same container as the foreshots.

Distilling (4)Distilling (4)

When the spirit is cut on and off varies When the spirit is cut on and off varies between distilleries, for example Glengoyne between distilleries, for example Glengoyne and Aberlour cuts on spirit early at 73 and 71 and Aberlour cuts on spirit early at 73 and 71 percent respectively. Some of the heavier more percent respectively. Some of the heavier more medicinal whiskies such as Laphroaig, Ardbeg medicinal whiskies such as Laphroaig, Ardbeg and Caol Ila cut off spirit as late as at about 60 and Caol Ila cut off spirit as late as at about 60 percent. Together with the shape of the stills, percent. Together with the shape of the stills, these differences are among the most these differences are among the most important reason behind the different important reason behind the different characteristics of these whiskies. characteristics of these whiskies.

Distilling (Picture)Distilling (Picture)

Filling and Maturation (1)Filling and Maturation (1) After the distillation the spirit is cut to the strength it After the distillation the spirit is cut to the strength it

will have when it is filled into the casks. Most will have when it is filled into the casks. Most distilleries cut their spirit to 63.5 percent as it is distilleries cut their spirit to 63.5 percent as it is commonly believed that whisky matures best at this commonly believed that whisky matures best at this specific alcohol content. specific alcohol content.

All casks used to store whisky are made from oak. All casks used to store whisky are made from oak. Most distilleries use oak casks that have contained Most distilleries use oak casks that have contained sherry or bourbon (Macallan is the only distillery to sherry or bourbon (Macallan is the only distillery to exclusively use sherry casks). Whisky receives its exclusively use sherry casks). Whisky receives its natural amber colour from interacting with the wood, natural amber colour from interacting with the wood, although it has become increasingly common to although it has become increasingly common to artificially add colour by using the E150 additive. artificially add colour by using the E150 additive.

Filling and Maturation (2)Filling and Maturation (2) The spirit is not legally considered to be whisky until it has been The spirit is not legally considered to be whisky until it has been

stored in wood for at least three years. Some of the whisky stored in wood for at least three years. Some of the whisky evaporates through the wood during storage. About 1-2 percent of evaporates through the wood during storage. About 1-2 percent of the whisky evaporates each year in a natural process which is called the whisky evaporates each year in a natural process which is called the ‘angel’s share’. Since the alcohol content must be at least 40 the ‘angel’s share’. Since the alcohol content must be at least 40 percent in order for whisky to be called whisky, this means that percent in order for whisky to be called whisky, this means that there is a theoretical limit to how many years a whisky can be stored there is a theoretical limit to how many years a whisky can be stored before it has to be bottled. For example, if a whisky looses 1.5 before it has to be bottled. For example, if a whisky looses 1.5 percent of its alcohol content each year it may only be stored for 32 percent of its alcohol content each year it may only be stored for 32 years before the alcohol content drops below 40 percent. Because of years before the alcohol content drops below 40 percent. Because of this it is unusual for whisky to be stored much longer than 30 years. this it is unusual for whisky to be stored much longer than 30 years. Yet another reason for the limited maturation period is that whisky Yet another reason for the limited maturation period is that whisky constantly picks up tannin from the wood, and too much tannin constantly picks up tannin from the wood, and too much tannin ruins the whisky. The greater part of all single malt whisky is stored ruins the whisky. The greater part of all single malt whisky is stored between 8 and 12 years.between 8 and 12 years.

Filling and Maturation (Picture)Filling and Maturation (Picture)

Bottling (1)Bottling (1) Before the whisky is bottled it is usually filled into large tanks Before the whisky is bottled it is usually filled into large tanks

to be cut with de-mineralised water to 40, 43 or 46 percent. to be cut with de-mineralised water to 40, 43 or 46 percent. Some bottlings are filled straight from the cask however, and Some bottlings are filled straight from the cask however, and are thus called ‘cask strength’ or ‘raw cask’. This whisky is are thus called ‘cask strength’ or ‘raw cask’. This whisky is best enjoyed with some water although most whisky will in best enjoyed with some water although most whisky will in fact benefit from a slight measure of water since it enhances fact benefit from a slight measure of water since it enhances both the flavour and the aroma of the whisky.both the flavour and the aroma of the whisky.

After the whisky is cut it is common to chill-filter it. This is After the whisky is cut it is common to chill-filter it. This is done in order to remove slight impurities from the whisky done in order to remove slight impurities from the whisky which otherwise would cause a clouding effect at low which otherwise would cause a clouding effect at low temperatures. Not all distilleries practise chill-filtering since temperatures. Not all distilleries practise chill-filtering since they believe that it removes some of the character of the stored they believe that it removes some of the character of the stored whisky. whisky.

Bottling (2)Bottling (2) Most distilleries do not have their own bottling facilities and Most distilleries do not have their own bottling facilities and

buy the service instead from specialised bottling plants. There buy the service instead from specialised bottling plants. There are a few, however, such as Springbank, Glenfiddich and are a few, however, such as Springbank, Glenfiddich and Bruichladdich who still do their own bottling on site –these Bruichladdich who still do their own bottling on site –these also use the same spring water that is used during the also use the same spring water that is used during the production process when they make the final cut of the production process when they make the final cut of the whisky.whisky.

Not all matured whisky are bottled and sold as official Not all matured whisky are bottled and sold as official bottlings; it is for example possible for a private individual to bottlings; it is for example possible for a private individual to buy their own cask at many distilleries. It is even more buy their own cask at many distilleries. It is even more common for distilleries to sell some of their casks to common for distilleries to sell some of their casks to independent bottling companies. Some of the larger independent bottling companies. Some of the larger independent bottlers are Signatory, Murray & McDavid, independent bottlers are Signatory, Murray & McDavid, Cadenhead’s, Gordon and Macphail and Douglas Laing. Cadenhead’s, Gordon and Macphail and Douglas Laing.

BottlingBottling (Picture) (Picture)

Whiskey in the USAWhiskey in the USA

There are two major categories of Whiskey There are two major categories of Whiskey produced in the US:produced in the US: Bourbon WhiskeyBourbon Whiskey Tennessee WhiskeyTennessee Whiskey

There are others, like Rye, Wheat and Corn There are others, like Rye, Wheat and Corn Whiskey.Whiskey.

American WhiskeyAmerican Whiskey

Whiskey was introduced in the American Whiskey was introduced in the American Continent by Irish and Scottish immigrants.Continent by Irish and Scottish immigrants.

Have few similarities with its European Have few similarities with its European counterparts.counterparts.

No smoke is used to dry the corn, rye or No smoke is used to dry the corn, rye or wheat, which are used in American whiskey. wheat, which are used in American whiskey. Because of this, American whiskey often has a Because of this, American whiskey often has a fuller, stronger and sweeter taste.fuller, stronger and sweeter taste.

Bourbon WhiskeyBourbon Whiskey Officially, Bourbon Whiskey is made from at least 51% corn, Officially, Bourbon Whiskey is made from at least 51% corn,

or maize, (typically about 70%) with the remainder being or maize, (typically about 70%) with the remainder being wheat, rye, and malted barley.wheat, rye, and malted barley.

Aged in new charred white oak barrels for at least two years Aged in new charred white oak barrels for at least two years (usually much longer).(usually much longer).

Accordingly to US legislation, it can be produced anywhere in Accordingly to US legislation, it can be produced anywhere in the USA, but only those produced in the state of Kentucky can the USA, but only those produced in the state of Kentucky can bare the name “Bourbon”.bare the name “Bourbon”.

Has its name after the French royal family, originally Has its name after the French royal family, originally produced in a region called Bourbon (nowadays the state of produced in a region called Bourbon (nowadays the state of Kentucky). In the shipments, people often referred to it as Kentucky). In the shipments, people often referred to it as “Old Bourbon” and that was how the Whiskey became known “Old Bourbon” and that was how the Whiskey became known as “Bourbon Whiskey”. as “Bourbon Whiskey”.

Bourbon Whiskey (Picture)Bourbon Whiskey (Picture)

Tennessee WhiskeyTennessee Whiskey

Similar to BourbonSimilar to Bourbon The difference between Bourbon and Tennessee The difference between Bourbon and Tennessee

whiskey is that Tennessee whiskey must undergo a whiskey is that Tennessee whiskey must undergo a process that requires that the whiskey be filtered process that requires that the whiskey be filtered through an approximately 10 foot thick layer of through an approximately 10 foot thick layer of maple charcoal. This step is considered to give the maple charcoal. This step is considered to give the whiskey a distinctive flavor and also makes it whiskey a distinctive flavor and also makes it unusually mild.unusually mild.

The most famous Tennessee Whisky is Jack Daniel’s.The most famous Tennessee Whisky is Jack Daniel’s.

Tennessee Whiskey (Picture)Tennessee Whiskey (Picture)

ENJOYENJOY

ReferencesReferences

www.wikipedia.orgwww.wikipedia.org www.thewhiskyguide.comwww.thewhiskyguide.com www.whiskyweb.comwww.whiskyweb.com www.welsh-whisky.co.ukwww.welsh-whisky.co.uk www.dtcscotch.comwww.dtcscotch.com