Explain About ... How To Taste Whisky

This is one of our most commonly asked questions - how do I taste whisky properly? The art of tasting whisky can seem confusing but is much simpler than you think. You can read reviews and tasting notes than refer to a whisky having the flavour of this or that, but how do you learn to pick up these characteristics?

The simple answer is to build up experiences by tasting different whiskies and taking a ‘taste snapshot’ of the aromas and flavours. The more that you do this then the better and more precise your whisky tasting will become.

Another key is that with whisky the true character comes through after some time, unlike the majority of other spirits. Therefore, it is important not to drink it too quickly and to remember that taste is a personal thing and that there are no right or wrong answers. Here are a few tips and things to consider so as to get the most of a whisky.

Explain About ... Chill Filtering

Chill filtration is the process where some naturally occuring substances in a whisky are removed before bottling. The main reason to chill filter a whisky is cosmetic. A non chill-filtered whisky that is 46% ABV or lower in alcohol strength will go cloudy and hazy when diluted with water or cooled. This is seen as undesirable by some consumers or that there is something wrong with the whisky. The whisky companies react by removing the offending particles from their products so that this does not occur.

Explain about ... Burns Night

Burns Night is an annual festival that celebrates the life and works of Scottish poet and lyricist Robert Burns (also known as Rabbie to his friends) and has a strong association with whisky. Burns is widely regarded as Scotland's national poet and the festival has become Scotland's unofficial national day. It is celebrated on January 25th, the date of Burns' birth. Burns Night has a rich heritage in Scottish culture and combines two of the nation's favourite pastimes, eating and drinking whisky, with the legendary poetry of Robert Burns.

Robert Burns was born in 1759 in the small town of Alloway, Ayrshire. The town is located two miles (3km) to the south of Ayr in the Lowland region of Scotland. The house where he was born is now the Burns Cottage Museum. Burns was tutored mostly by his father for his early education before starting formal schooling in 1772. His first attempt at poetry was in 1774 - it was entitled O, Once I Lov'd A Bonnie Lass and was inspired by his first love. He went on to write hundreds of poems and songs including famous works such as Tam O'Shanter, My Love Is Like A Red, Red Rose and Auld Lang Syne, which is traditionally sung around the English speaking world on New Year's Eve.

As time passed and Burns' work became more renowned, so did his reputation for liking whisky and women. His heavy drinking and adultery gained him notoriety and scorn within literary circles, although the quality and output of his works remained consistently high. His first illegitimate child was born in 1785 and he went on to father 12 children with four different women (although these totals are believed to both be higher!). He died on July 21 1796, aged just 37, of rheumatic fever that is believed to have been accelerated by a degenerative heart condition from his childhood. His final child was born two days later, on the day that he was buried with full civic and military honours. Burns' grave stands in a graveyard in Dumfries.

So how did Burns Night begin and what does it involve? It is believed that the first Burns Night took place over 200 years ago in 1801. This is less than five years after Burns' death and was celebrated by a group of scholars who were fans of his works. In the early days, it was seen as the perfect platform to celebrate Scotland and being Scottish, incorporating Burns' poetry, Scottish food (most notably haggis, neeps and tatties) and copious amounts of whisky. The popularity and celebrations grew year on year until we have the Burns Night that we know today.

The modern Burns Night supper has evolved over time but remains quintessentially (some would say, stereotypically) Scottish. The core of the supper is the haggis (a mixture of offal, cereal grains, oatmeal, herbs and spices wrapped in the lining of a sheep's stomach) and this is served with neeps and tatties (turnip/swede and potato). This can be proceeded by a soup based starter - the three most common are Scotch Broth (a thick soup that contains barley and anything else that you may have), Cullen Skink (a fish based chowder) or Cock-a-leekie soup (the clue is in the name - it's chicken and leeks, then prunes are added). Dessert can take any form (if you have space or haven't had a heart attack by this point!), with cheese, Cranachan (whipped cream, whisky, raspberries and oatmeal) or Clootie Dumpling (a cake made with dried fruit, condensed milk, spices and golden syrup, then cooked in a cloth or cloot in Gaelic) being the most popular. These are traditionally accompanied by whisky at every opportunity.

The main ceremonial part involves the reading of Address To A Haggis - a poem written by Robert Burns to celebrate Scotland and its national food. The haggis is bought in and placed on a table and then the reader performs the poem to the haggis and the crowd. This can be accompanied by bagpipes at larger events (as seen in the image, left). The final act of the poem is to slash the stomach membrane of the haggis to reveal its contents and for the reader to down a dram of whisky (occassionally, another dram can be poured over the steaming haggis). Then the rule is to toast the haggis, have a fun evening and drink whisky!

Other Burns Night facts ...
* Approximately 15 million people worldwide annually celebrate Burns Night.
* There are statues of Robert Burns in Central Park, New York and at Poet's Corner in Hyde Park, London.
* It is estimated that 70% of the UK's annual haggis consumption happens on or around Burns Night.
* Burns Night contributes a staggering £150 million to the Scottish economy each year.
* The poetry of Robert Burns have been translated in to almost every known language and have been used in the works of legendary figures such as Jimmy Hendrix and The Beatles.

Explain about ... Additives in whisky

You may be wondering what additives could possibly be in whisky? However, it is rare to buy a whisky exactly as it has left the cask in the distillery warehouse. This form of the whisky is called ‘cask strength’ and refers to the natural state and strength of the spirit, which is usually between 50-60% ABV depending on age (the ABV drops as a whisky gets older). More can be read about this in our Explain about … Cask strength article. The sales of cask strength whiskies are growing rapidly and more distilleries and bottlers are releasing whisky in this form but it still remains a niche market. However, whisky companies deploy a number of techniques to make their product more appealing to their mass market consumers.

Water
The process of adding water to the cask strength whisky is called 'cutting'. This is done so as to bring the alcoholic strength down to a more palatable ‘standard’ level. Basically, they dilute it. This new level is usually 40% (the legal minimum for which something can be called whisky) or 43% ABV. The water used is generally from the same source (usually spring water) that a distillery will use during the whisky distillation process, although this is not always the case. By doing this, the producers can consistently control the alcohol level of the whisky and don’t have to change their labels with every release, as different casks of the same age will have subtly different strengths.

Caramel
The use of caramel when bottling whisky is a traditional process that is still commonly used today. Caramel (the flavouring E150, not actual caramel made from burnt sugar) is added in order to make the whisky look darker and therefore give the perception that the whisky may be older than it is (and in the consumers eyes, be better than it is!). The caramel is added prior to bottling in tiny amounts and this helps the bottler to consistently control the appearance of their whisky. The amounts added are small and do not generally alter the whisky’s flavour, unless added in highly excessive quantities. This is done for purely cosmetic reasons and if caramel has been added, it must be legally labelled as such (although this can be done in a slightly cloak and dagger way by using the German for ‘with caramel’ which is ‘mit farbstoff’). An extreme example of the addition of caramel is the black whisky Cú Dhub, although others are done much more subtly than this.

Chill filtering
Not an additive but a removal! This is the process where substances that are seen as undesirable in whisky are removed. These substances are the naturally occurring fatty acids and oils that make a whisky go cloudy when cooled, mixed with water or with ice. This is seen as an undesirable side effect by many consumers, so the producers will filter these substances out prior to bottling. This is done by chilling the whisky down to a low temperature so that these natural acids and oils solidify and then passing the whiskt through a series of metal mesh filters, with these are separated. For further information on the chill filtering process, please read our article Explain about … Chill filtering.

In summary, with each of these processes the distillers and manufacturers are giving the majority of consumers what they want from a whisky – a lower ‘easy drinking’ alcohol strength, a darker colour and/or no cloudiness. They are reacting to customer perceptions of what is good or bad. Is it too strong? The darker the colour, the better? Cloudiness in whisky is bad, right? It gives them additional control when they mix different casks over a period of time for different releases of the same whisky. As each cask will have subtle differences, the distillers and bottlers employ some or all of these tactics to maintain a consistent level of quality in their whisky and leaves the consumer knowing what to expect each time. Therefore, each time you buy a bottle of a certain whisky it should look and taste the same, whether you bought it last year, this year or will buy it in two years time. The distillers and bottlers claim that none of these processes alter or detract from the original flavours of the whisky, but others argue that they must do. However, that is a whole new debate …

Explain about ... How whisky is made

The principals for the distillation of whisky have changed little over the last 200 years. Just three basic ingredients are needed - water, barley and yeast. Technology now aids production at most distilleries, but traditionally there are five stages to the process - malting, mashing, fermentation, distillation and maturation. Understanding the whisky making process shows how the highly skilled distillers can influence the final flavour of the spirit at every stage.

Step 1 - Malting
Barley contains starch and it is this starch which needs to be converted into soluble sugars to make alcohol. To begin this process, the barley must germinate and this is called 'malting'. Each distiller has their own preference about the type of barley they buy, but they need a type that produce high yields of sugar when fermented. The barley is soaked for 2-3 days and then spread on the floor of a building called a malting house (like the one at Springbank distillery above). It is turned regularly to maintain a constant temperature. When the barley has started to shoot, the germination is stopped by drying it in a kiln. Traditionally peat is used to power the kiln and it is at this point where the type of peat used and length of drying in the thick peat smoke can influence the flavour of the final spirit. The barley is now called 'malt' and this is ground down in a mill, with any husks and other debris being removed. This finely ground malt is now called 'grist'.

Step 2 - Mashing
Hot water is now added to the grist. The water is normally from a pure, reliable, local source. The character of this water can influence the final spirit as it can contain minerals from passing over or though granite, peat or other types of rock. Most distilleries use soft water. This mixture is put into a large vessel called a mash tun and stirred for several hours. During this process, the sugars in the malt dissolve and these are drawn off through a large seive at the bottom of the mash tun. This liquid is now called 'wort'. This process is normally carried out three times with the water temperature being increased each time. Only wort from the first two times is used. The third lot is put back into the next batch of new grist. Any residue, called 'graff', is collected and used in the production of farm feed.

Step 3 - Fermentation
The wort is cooled and passed into large tanks called washbacks. These are traditionally made of oak wood, but now a number of distilleries use stainless steel. Here the yeast is added and the fermentation begins. The yeast turns the sugars that are present in the liquid into alcohol. As with the choice of barley and water, the distiller will carefully select the type of yeast that they use and it can also have an effect on the final flavour of the spirit. The fermentation is stopped after about two days. The liquid at this stage is called 'wash' and is low strength (between 5-10% ABV) and is very much like a beer or ale. You could actually make beer from the liquid at this point, but the difference with whisky is that the liquid is now distilled rather than brewed.

Step 4 - Distillation
In Scotland, the wash is traditionally distilled twice. In Ireland, it is distilled three times although there are exceptions in both countries. Here, we will follow the Scottish double distillation process. The stills are made from copper and consist of a bowl shape at the bottom that rises up to the neck at the top. All are the same in principal, but a different shape will give a different flavour to the final spirit. Taller stills with longer necks will give finer, lighter spirits while shorter, fatter stills will produce a fuller, richer spirit.

Firstly, the wash enters the wash still and is heated (this can be by coal, gas or steam). The liquid vaporises and rises up the still until it reaches the neck, where it condenses. This liquid is called 'low wines'. The low wines are passed to the second still, called the spirit still. Any residue from the wash still is collected and used to manufacture farm feed. In the spirit still, the alcohol produced is split into three. The alcohols from the beginning of the distillation (called 'foreshots') are very high in alcohol level and very pungent. Alcohols from the end (called 'feints') are weak but also pungent. It is only the alcohol from the middle or 'heart' of the distillation that is used and this is skillfully removed by a stillman. The foreshots and feints are then mixed with the next batch of low wines and re-distilled. The heart is the spirit that is then taken to be matured and that will become whisky.

Step 5 - Maturation
The spirit is put into oak casks and stored. The most common types of oak casks are those that have previously been used in the American bourbon and Spanish sherry industries or those that have been used to mature whisky before. The spirit must mature in casks for a minimum of three years before it is legally allowed to be called whisky. During maturation, the flavours of the spirit combine with compounds and natural oils in the wood cask and this gives the whisky it's own characteristic flavour and aroma.

Wood is porous, so over time it will breathe in air from the surrounding environment in which it is stored. This will also give the whisky some unique characteristics. If the distillery storage facilities are next to the sea, on an island or in the middle of the highlands then the air quality, temperature and humidity will be different and influence the end product. During each year of maturation about 2% of the spirit is lost through natural evaporation. This is called the 'angel's share' and explains why older whiskies are less readily available and more expensive to buy. There is simply less whisky in the cask to bottle.

Bruichladdich, a distillery on the island of Islay, have webcams that allow you to see each of these processes as they are happening. Go to http://www.bruichladdich.com/web_cam.htm and watch their whisky being produced live.

Explain about ... The influence of wood on whisky

Many types of wood have been used to make whisky casks during the history of the industry. Now, by law they now must be constructed of oak. Oak is selected for its toughness yet is easy for the cooper (the people who make casks) to work with, has tight grain that prevents leaking, is porous that allows oxygen in and out of the cask and it can be bent by heat without splitting.

Wood (and especially oak) is full of naturally occurring oils called vanillins. These oils are drawn out of the cask by the spirit during maturation and they add to the whisky’s flavour profile. So if all whisky is matured in oak casks, how can they all be different when tasted? The character of the distillery, the ingredients used, the size and shape of the stills and its location are all important but the major factor is the type of oak cask used for maturation. Between 60-80% of a whisky's flavour can come from the cask. There are three main types of wood used by the whisky industry.

European oak (Latin name Quercus robur)
This type of oak has traditionally been used to mature whisky in Scotland and Ireland for nearly two centuries. Until the 1860s, oak from England and Scotland had been used to mature whisky but these casks were particularly prone to leaking. Russian oak was then imported that was stronger and less porous but this was expensive. When the Spanish started sending their sherry over to the UK in the 1860s, the casks used for maturation and transportation were made from Spanish oak. They had similar properties to Russian oak but were much cheaper. This oak is traditionally grown in the Galicia region of northern Spain and although the sherry industry has declined since the 1970s, Spanish oak is still commonly used and sought after. This is despite the price of a sherry cask currently costing nearly 10 times as much as a bourbon American oak cask.

The other type of European oak commonly used in modern whisky maturation is French oak. This is traditionally made into casks for the wine industry and these are mostly used by distilleries to give a different ‘finish’ to their whiskies.

Flavour key words - sherry, dried fruits - sultanas, raisins, candied peel, spices - cinnamon, nutmeg, wood, caramel, orange, Christmas cake.

American oak (Quercus alba)
This has been used in the whisky industry since the end of the Second World War. At that time, the Cooper's Union and lawyers formulated the law that stipulated that all American whiskey had to be matured in new wooden casks. This was done to boost the coopering industry that had collapsed during Prohibition in the 1920s and 30s. As a result, there was a massive increase in the number of casks available. The American bourbon whiskey industry slowly recovered from Prohibition and the Scots and Irish began using their casks for maturation. This was due to the good availability and price of bourbon casks compared to the more traditional sherry casks, whose numbers were declining and becoming more expensive.

American oak is seen as perfect for whisky cask construction as the trees are fast growing with tall straight trunks, giving good quality wood and high levels of vanillins. The size of cask produced (known as an ASB - American Standard Barrel) is also considered to mature whiskey at the optimum rate as there is the perfect ratio between the amount of liquid and the surface area of the inside of the cask. The result of this is that nearly 90% of all the world's whisky is now matured in American oak bourbon casks.

Flavour key words - vanilla, honey, nuts - coconut, almonds, hazelnuts, butterscotch, fudge, spices - ginger.

Japanese oak (Quercus mongolica)
Also known as mizunara oak, this type of wood is used in the Japanese whisky industry. Mizunara has been used since the 1930s and gives the whisky a unique set of flavours. The wood has extremely high levels of vanillins but is soft and very porous, making the casks made from mizunara oak very prone to leaking and easily damaged. As a result, the practice of maturing whisky was modified in order to reduce these factors. Now most Japanese whisky is matured in either bourbon or sherry casks and then transferred to mizunara casks to gain its flavoursome characteristics.

Flavour key words - vanilla, honey, floral - blossom, fresh fruit - pears, apples, spice - nutmeg, cloves, wood.

Explain about ... Whisky cask types and sizes

When you buy a bottle of whisky it may state the type of cask or barrel that has been used during maturation on the label. This is especially likely on an independent bottling company’s label. But what does the type and size of the cask really tell us? The most basic thing to remember is that the smaller the cask, the more contact the whisky inside has with the wood. It can be very confusing if you are not sure of the terms, so we have compiled a quick guide to the ten main types of cask used within the whisky industry, starting with the largest.

Gorda (capacity 700 litres)
A huge barrel used originally in the American whiskey industry. Made from American oak, they are occasionally used for maturing whisky but mostly for the marrying of different whiskies for blended or vatted whisky production.

Madeira Drum (650 litres)
A short, fat, dumpy barrel with a very wide diameter, made from very thick staves of French oak. As the name suggests, these drums are used in the Madeira wine industry and are occasionally used for finishing some whiskies.

Port Pipe (650 litres)
This is a tall, thin barrel made from thick staves of European oak. It looks like a regular barrel that has been stretched from each end. They are used to mature Port wine and are used in the whisky industry for finishing.

Butt (500 litres)
A tall, narrow cask made from thick staves of European oak and they are widely used throughout the sherry industry in Spain. Butts are the most common type of sherry casks used by the whisky industry.

Puncheon (500 litres)
There are two styles of puncheon cask. The most common is the ‘machine puncheon’, which is short, fat and made from thick staves of American oak. The second is the ‘sherry shape puncheon’, which is more elongated and made with thinner staves of Spanish oak. They are used in the rum and sherry industries respectively and are mostly used to finish whisky.

Barrique (300 litres)
These are the casks that are widely used throughout the wine industry. They differ from many other types of casks or barrels as they are bound with wood strips rather than the regular metal hoops. Used to give whisky a ‘wine cask finish’.

Hogshead (225 litres)
The word hogshead derives from the 15th century English term ‘hogges hede’, which referred to a unit of measurement equivalent to 63 gallons. Now made from American white oak, hogsheads are widely used for maturing bourbon and then sent to Scotland and Ireland. They are one of the most common types of cask used for maturing whisky.

ASB (200 litres)
The ASB (American Standard Barrel) is derived from the hogshead with the capacity rounded down to 200 litres for modern ease of use. Made from American white oak, they are widely used in the bourbon industry and then are very commonly used in Scottish and Irish whisky maturation. If you have a bourbon cask matured whisky, it will almost certainly have been matured in a hogshead or ASB.

Quarter Cask (50 litres)
A cask made to be a quarter of the size of an ASB, while remaining in proportion. Highly reactive with spirits as there is so much contact between the spirit and the wood. Used to give whisky flavour quickly. Also known as a ‘firkin’ by brewers.

Blood tub (40 litres)
A small cask used mostly in brewing beer, but very occasionally used by distilleries to mature special runs of whisky. They have an elongated oval shape that was designed to make them easy to carry on horseback.

Explain about ... Coopering - the art of making whisky casks

The art of making whisky casks is a highly skilled and traditional practice called coopering. Nowadays, modern machinery aids the cooper (the name given to someone who makes casks and barrels) but it still takes years of training to reach the required industry standards. But how are these casks made? Here we will go through the process of this dying craft.

• Oak trees are only cut down when they have reached sufficient maturity. This is when the tree is roughly 7.5 metres (25 feet) tall and 1 metre (3 feet) in diameter.

• The trunks are transferred to a sawmill. Here they are sawn into planks from which the correct length of stave are cut. A stave is a small plank with a sophisticated curved surface that links together to form a circular barrel.

• Traditionally a cask is formed of 32 staves with 15 more being used to seal the ends.

• In order to bend the staves to the correct shape, they are exposed to fire. Also, most bourbon distilleries in America deliberately char the inside of the casks as a common practice. This is done to help with the penetration of the spirit into the wood.

• A cooper planes down the staves so that they fit together tightly without leaking. This is done naturally without the use of nails or any glue and the staves are held securely in place by metal hoops.

• Wood is a porous material and the distillers want the whisky to interact with the air. Therefore, no varnish or paints are used on the casks to allow the wood to ‘breathe’.

• A hole is then drilled in the side in order to allow easy checking on the progress of the whisky’s maturation and final emptying.

Explain about ... Japanese whisky

Japan is the third largest producer of whisky in the world, behind Scotland and America. Interest is currently high in Japanese whiskies as a couple of them (the Yoichi 20 years old and the Suntory Hibiki 17 years old blend) have recently won some high profile world whisky awards. This increase in popularity has opened up the world of Japanese whisky to a wider audience that previously many did not realise existed. In comparison to Scotland, Ireland or America, the industry is relatively new. The first distillery started production in 1923 (Yamazaki) with most of the others not opening or starting to distil whisky until a boom period in the late 1970s and early 1980s. The early innovators travelled to Scotland to learn the traditional techniques for whisky production and then brought them back to Japan. This included buying most of their equipment, malted barley and maturation casks from Scotland. During this peak, some distilleries that had been distilling sake were switched to start producing whisky in order to meet demand. The large sake companies then sold these distilleries to other companies interested in distilling whisky and expanding the product.

Following a subsequent decline in popularity of whisky in Japan at the end of the 1980s, a number of distilleries closed down. This decline was caused by a combination of factors, mainly a change in Japanese alcohol taxation law and the increasing availability and cheaper prices of imported whisky from Scotland, Ireland and America. There are currently only seven working distilleries in Japan - Hakushu and Yamazaki (both owned by Suntory), Miyagikyo and Yoichi (owned by Nikka, an offshoot of the Asahi brewery company), Fuji-Gotemba and Karuizawa (owned by the Kirin brewery company) and Eigashima (owned by Eigashima Shuzo). Now, Japanese whisky is back on the up and coming to the attention of a worldwide audience for the first time. Demand is high and the first new whisky distillery since 1973, will be opened next year. Each distillery has it's own style and method for distilling and maturing whisky, so generalising is hard but here goes ...

* The whisky is normally distilled twice, as in Scotland, using pot stills.

* Malted barley is mainly imported from Scotland, some of it peated. American oak/ bourbon casks are also imported from Scotland and America, as are sherry casks from Spain. Some whisky is matured in Japanese oak (called mizunara) that gives different flavours and characteristics.

* The flavours and characteristics are most similar to whiskies from the Highland and Speyside regions of Scotland but tend to be fresher, cleaner and less malty.

* The Japanese climate is more similar to the states of Kentucky and Tennessee in America, than those of Scotland or Ireland. This means that the summers are much warmer while the winters are reasonably similar, making the extremes of temperature that the whisky experiences during maturation much greater.

* Due to the different temperatures and climate, the whisky will mature at a faster rate than in Scotland or Ireland. As in America, the whisky shows more wood influence as a result.

* By using a bit of Japanese innovation, each distillery can produce a broader range of flavours and styles in their whisky. They achieve this by having different shapes of stills, using different types of yeast for fermentation, using mixes of barley and other grains and experimenting with cask maturation.

* Japanese whisky companies do not share each others stocks of whisky when producing a blend, unlike in Scotland or Ireland. Therefore, blends will only consist of whisky produced at a maximum of two distilleries.

Explain about ... American whiskies and bourbons

America is one of the world's largest producers of whiskey and there are numerous different types, each with their own unique ingredients or production methods. The six different categories are bourbon, Tennessee, rye, corn, wheat and blended whiskies. Whiskey was introduced to America by the immigrants and pioneers that went over to the continent from Scotland and Ireland in the 1700s. These settlers were forced to use different raw materials to produce their whiskey due to the different climate and soil conditions. This included mixing different grains together during the mashing process depending on what was available. Over time, these different recipes of grain mixtures have evolved so that now, American whiskey bears very little similarity to Scottish or Irish whiskies. The industry has strict laws about the naming or categorising of the whiskies and here I will explain the differences.

Bourbon whiskey
Many people believe that these whiskies are so named due to their location. All bourbons are made in the state of Kentucky but there are in fact no working distilleries in Bourbon County. Most are situated in the north east corner of the state and the name actually refers to the production method. Bourbons must contain at least 51% corn (maize) in the mash and the new spirit must be distilled below 80% ABV. The new spirit must then be matured in new American white oak barrels for a minimum period of at least two years. American white oak has a high level of natural oils in the wood (called vanillins) and these give all American whiskies their distinctive vanilla and woody flavours. The combination of using new barrels and the higher temperatures and differing surrounding climate, mean that American whiskies mature much faster than those produced in Scotland and Ireland. Also, no colourings or flavourings can be added to a bourbon whiskey. There are seven different bourbon distilleries in Kentucky and these produce numerous brands of whiskey, all using unique recipes. The seven distilleries are Bernheim, Buffalo Trace, Four Roses, Jim Beam, Maker's Mark, Wild Turkey and Woodford Reserve.

Tennessee whiskey
There are very few differences between these and bourbons, as the grain/corn percentages in the mash and the ingredients are the same. The two main differences are that Tennessee whiskey can only be produced in the state of Tennessee and that the new spirit is filtered through charcoal, once it has been distilled. This process takes 10 days and the charcoal that is used must be from the sugar maple tree. After this has occured, the maturation procedure is the same as that of the bourbons. There are only two distilleries currently in operation in Tennessee - George Dickel and Jack Daniels.

Rye whiskey
Most rye whiskies are used in the production of blends, but some are released in their own right and called 'straight rye'. These can be produced at any distillery but the laws dictate that at least 51% of the mash mixture must consist of rye. similarly to the bourbons and Tennessee whiskies, the ryes must be distilled at less than 80% abv and must be stored in new American white oak casks for a minimum of two years. Some well known rye whiskies are Pikesville, Rittenhouse, Sazerac and Van Winkle.

Corn whiskey
This was the first type of whiskey that the new settlers to America distilled as corn or maize was the easiest thing to grow. The mash mixture must consist of at least 80% corn and does not necessarily have to be aged. If it is aged then it is normally for a short period (no longer than six months) and in regular wooden barrels or ones that have been previously used for maturing bourbon.

Wheat whiskey
Wheat whiskies are very rarely released as the majority that is produced goes into blends. They must contain at least 51% wheat in the mash mixture but are then matured in the same way as bourbon, Tennessee and rye whiskies.

Blended whiskies
These are a very common and cheaper alternative to any of the other American whiskies. They are different from Scottish or Irish blends in that only a small amount of the whiskey used has been matured (usually bourbon or rye) and this is then blended with neutral spirit. Only 20% of the blend is actually matured whisky with the other 80% being the neutral spirit.

Explain about ... Scotland's whisky regions

There are six major regions of whisky production in Scotland and each region has it's own general characteristics. Of course, there are exceptions to every rule but here I will explain these basic regional characteristics and this may help you to select which style of whisky will suit your taste. Within each region, each distillery also has it's own individual characteristics and this diversity gives us the different styles of the same drink and is what makes the world of whisky so interesting. There are currently over 80 distilleries in operation throughout Scotland.

Lowlands
The Lowlands was once a major area of production but fell on hard times in the 1980s and early 1990s. Currently there are only three operating distilleries - Glenkinchie, Auchentoshan and Bladnoch (which was closed in 1993 and reopened in 2000). 'The Highland line' runs to the north of Glasgow and Edinburgh and this imaginary line is the boundary between the Lowlands and the Highlands whisky regions. The style of whisky produced in the Lowlands is light, fresh and fruity and are regarded as very easy to drink. They are subtle and refreshing, good for hot weather and as an introduction to whisky for someone who has not tasted it before.

Highlands
The Highlands is the largest region and contains some of Scotland's remotest distilleries. The distilleries are spread far and wide and include Glengoyne that is very close to 'the Highland line', Oban on the west coast, Dalwhinnie in the middle of the Grampians and Old Pulteney up in the far north. There is a large diversity of styles due to the geographical locations but generally the whiskies produced are richer, sweeter and more full bodied than from anywhere else in Scotland. Distilleries that are located by the coast can also have a salty element to their whiskies, due to the casks breathing in the sea air during maturation.

Speyside
It is within this region that there is the largest concerntration of distilleries in Scotland. There are currently over 30 in operation within what is a relatively small area, based around the towns of Elgin, Rothes, Dufftown, Keith and the surrounding glens. This has historically always been the case and is due to the combination of perfect climate for whisky maturation, quality water supply and locality to the quality barley growing areas. The whiskies produced include some of the most famous in the world, such as Glenfiddich, Macallan and Glenlivet, but also a number of hidden gems. The style is generally reasonably light with pronounced malty flavours and some sweetness. Speyside whiskies sit somewhere between the light Lowland whiskies and the richer, sweeter Highland whiskies. This is what makes them so popular.

Campbeltown
Campbeltown is found on a peninsula on the west Highland coast. It was once home to 15 distilleries but the industry there fell on hard times, partly due to the remoteness of it's location and the resulting problems in transportation. Now there are currently only three operating distilleries in Campbeltown - Springbank, Glen Scotia and Glengyle (which has only just reopened in 2004, having been closed way back in 1925). They all use peated malt and the resulting whiskies have a light smoky flavour mixed with some maltiness and sweetness. They would be good examples to give to someone who was wanting to try a smoky whisky but not something too heavy or overpowering.

Islands
There are a number of distilleries that are based on the islands around the Scottish coast. These are Arran (on the isle of Arran unsurprisingly!), Jura (on the isle of Jura!), Tobermory (on Mull), Talisker (on Skye) and Highland Park and Scapa (on the Orkneys). There is no distinct style and all are pretty unique due to their locations. Generally, Arran and Scapa are the lighter and fresher whiskies, Jura and Tobermory are richer, sweeter and maltier while Talisker and Highland Park offer full bodied whiskies with some smokiness.

Islay
The island of Islay is the traditional home of smoky whiskies. Six of the eight operating distilleries produce the best smoky whiskies in the world and include some very famous names (the six are Ardbeg, Bowmore, Caol Ila, Kilchoman, Lagavulin and Laphroaig). The other two are Bruichladdich and Bunnahabhain, whose whiskies are normally unpeated and non smoky, but they do both occassionally produce limited edition smoky ones. The Islay whisky industry is booming and production on the island is at an all time high to meet demand. The industry runs the island's economy by giving jobs not just in manufacturing but in other areas, such as tourism. The whiskies are full bodied, smoky and complex. However, they are not to everyone's taste as they are so full on but are definitely worth a try. How will you know if you like it (or don't like it) if you don't try some?

Explain about ... Adding Water Or Ice To Whisky

'Should i add water or ice to my whisky?' is a question that we get asked very often, particularly by those beginning their whisky journey. Adding water or ice can change whisky in both a positive and negative way. The most important thing to remember is that there is no right or wrong answer, despite what you may have read or seen. Ultimately, what you add to your whisky is all down to personal taste.

In reality, most whisky already has some water added. Many people do not realise this. The process is called 'cutting' and is done before bottling. This is in order to bring the alcohol down from the high ABV strength that it may have been in the cask (often between 50-60% ABV) to a more acceptable and drinkable level for the majority of consumers, which is normally between 40-46% ABV. The water used is usually local spring water.

Often you will see or read people saying that you should never add water. We have heard some connoisseurs saying that you should not add any water because then you are tasting the whisky in its natural form with all of the original distillery characteristics and flavours. That is their own personal prerogative and choice.

However, it is worth noting that everyone that either produces whisky or creates the products that we drink - the distillers and Master Blenders - always add water when analysing the spirit off the still or whiskies to be used in a blend or single malt. This helps them to maximise the aromas and flavours to give a full analysis. They will often add different amounts too to see how the spirit or whisky performs.

By adding water to a whisky you can open up different, new and subtle flavours that you previously had not experienced. This is particularly true when drinking cask strength whiskies with higher alcohol levels (this can be up to and over 60% ABV in some cases). With cask strength whisky the alcohol and resulting burning in your mouth can overpower even the most prominent flavours.

By adding some water this dilutes the alcohol and reduces its influence, giving both the prominent and more subtle flavours a chance to shine. Imagine drinking orange squash concentrate without any water and then with water... it's essentially the same idea. How much water you add is entirely up to your taste - a few drops, a dribble, a dash ... it's your choice, and to your taste.

Water is water, right? Well no - the type of water you add to your whisky can also make a difference. Forstly, it should always be still water. Carbonated or sparkling water will effect the flavour and structure of the whisky when you add it. This is good for a nice refreshing highball-style cocktail, but not general drinking or analysing.

Tap water is treated with chemicals, especially chlorine and fluorine, and these can alter the flavour. Do you live in a hard or soft water area? Spring water is similar as it has permeated through rock over hundreds of years, picking up salts and minerals on its journey. It is best to find the most neutral water you can - this will dilute but not add any flavour to your whisky.

Adding ice is slightly different. Rather than enhancing aromas and flavours, as water can, it actually inhibits them as the ice makes the temperature of the whisky drop rapidly. This locks down the aroma and flavour compounds. It is similar to drinking a good white wine that has been chilled down too much. It will be refreshing to drink but taste a little dull and flat, and will only start to open up and reveal its full character once it starts to warm up.

The important thing about all of this is not to get too hung up on it. Experiment with different whiskies and different levels of water to find your perfect amount and combination. By doing this you will find your own way of drinking your whisky and keep it fun.

* Please note / this post has been updated from the original - July 2020.

Explain about ... Peat

Peat is found all over the British Isles and it is the use of peat in the Scottish whisky industry that helps to produce a drink that has a unique flavour within the world of spirits. Peat is earth that consists of grasses, moss, tree roots and soil that has become tightly compacted over thousands of years. For use in the whisky industry, the peat is cut (normally by hand) and then left to dry in the open air for approximately two weeks. After this time, the peat is collected and then taken to the distillery. Here the peat is burnt underneath the malted barley to stop it's germination. Because peat is so tightly compacted and dense, it burns for a long time and with consistent heat and smoke. This is also why it is still widely used as a domestic fuel in some areas of Scotland.

The peat smoke produced contains chemicals called phenols and it is these phenols that the malted barley absorbs during this process. The level of phenols are controlled by the amount of smoke produced, the type of peat used (most of the time it is local to the distillery or cut on their own property) and the length of time that the barley is exposed to the smoke. This is one reason why different distilleries have different characteristics in their whisky. Once finished, the malt is taken away for mashing and the phenol level is measured (this level is known as the ppm - parts per million). A distillery will always have the same ppm for their malt and this value is also measured in the final spirit, although some is lost during distillation so the ppm is always lower at the end.

The ppm figure most commonly used is that of the malt. All whisky has some smokiness but in most the ppm value is so low (eg. 1-5 ppm) that it is virtually undetectable. In smokier whiskies, it is easier to detect these levels as the ppm increases. Here are some examples of ppm values of some distilleries (the approximate ppm of the malt is in brackets in increasing value),

Bunnahabhain (1-2), Bruichladdich (3-4), Springbank (7-8), Benromach (8), Ardmore (10-15), Highland Park (20), Bowmore (20-25), Talisker (25-30), Caol Ila (30-35), Ledaig (35), Lagavulin (35-40), Port Charlotte (40), Laphroaig (40-43), Ardbeg (55), Longrow (55).

Explain about ... Differences between Scottish and Irish whiskies

Scotland and Ireland both have a rich heritage in the whisky industry. Both say that their whiskies are the best in the world but only you can really decide which you prefer. So what are the differences between the whiskies from these two nations?

1. The spellingThis has been the basis of many arguments - the Scots spell it whisky and the Irish spell it whiskey, with an 'e'. It is not known why this is. Whiskey with the 'e' is also used when referring to American whiskeys. This 'e' was taken to the United States by Irish immigrants during the 1700s.

2. The distillation process
It is here that one of the main differences occurs. Generally, Scottish whisky is distilled twice and Irish whiskey is distilled three times (there are exceptions to the rule, in both cases). Distilling three times produces a lighter, purer and smoother spirit with higher ABV strength.

3. The stills
The size and shape of the stills used in the distillation process are different. In Ireland, pot stills are frequently used. These are short, fat, large stills with a round base that produce softer and more rounded spirits. In Scotland, distilleries use a wide variety of shapes and size of still and this gives wider diversity (see Explain about ... How whisky is made).

4. The use of peat
In Scotland it is common to use peat to dry the malted barley so that it is ready for milling and mashing. The type of peat used and the length of time the barley is drying in the peat smoke will influence the flavour in the final spirit. This gives Scottish whisky is fullness and traditional smokiness. In Ireland, they use wood in this process and this makes the spirit less smoky and lighter but again, there are exceptions. (for example, Connemara use peat and produce a very smoky range of whiskeys).

5. The use of grains
The Scots use malted barley in most whisky that is produced, however this is not the case in Ireland. They also use malted barley, but may mix other grains in with it. Traditionally Ireland has had a poorer economy than Scotland and barley is expensive to buy. Therefore, it is cheaper to use other grain to produce whiskey. This grain whiskey lends itself to blending and historically it has been used to make cheap blends.

6. The distilleries
The oldest registered distillery in Ireland is Bushmills, which has been in production since 1608. In Scotland, the oldest one opened in 1772 (Littlemill, which has now closed down). Glenturret is the oldest current distillery in operation, opening in 1775. In Scotland there are currently over 80 distilleries in production but in Ireland there are only three. These three are the result of smaller distilleries joining together. At each distillery they adher to the traditional recipes and techniques from each of the original distilleries. This gives the resulting whiskies their own individual characteristics. The three distilleries are Bushmills, Midleton (which produce Jameson's, Powers, Paddy, Tullamore Dew and Midleton) and Cooley (Connemara, Kilbeggan, Locke's and Tyrconnell).

Explain about ... Scottish pronounciation

The names of most Scottish whisky distilleries are determined from their location. Many of these are derived from the Gaelic language and a lot of people find them hard to pronounce. I have heard some very funny attempts at some of the distillery names, so I thought it would be a good idea to tackle some Gaelic pronounciation. Some are easier than others. Below is a list of some of the trickier ones, with the correct pronounciation in brackets. Hopefully this will help understand a bit about how the Scottish language works.

Allt-a-bhainne (olt-a-vane), Auchentoshan (ocken-toshun), Auchroisk (ar-thrusk), Balvenie (bal-vaynee), Bruichladdich (brook-laddie), Bunnahabhain (boo-na-harvun), Caol Ila (kool-eela), Caperdonich (kappa-doe-nick), Cardhu (kar-doo), Clynelish (kline-leesh), Craigellachie (craig-ella-key), Dailuaine (dal-yewan), Edradour (edra-dower), Glen Garioch (glen-geery), Glenallachie (glen-alla-key,) Glenfiddich (glen-fiddick), Glenglassaugh (glen-glassoff), Glenmorangie (glen-morrun-jee), Glenugie (glen-oojee), Lagavulin (laga-voolin), Laphroaig (la-froyg), Ledaig (lay-chuck), Pittyvaich (pitty-vek), Poit Dhubh (posh-doo), Strathisla (strath-eye-la), Tamdhu (tam-doo), Tamnavulin (tamna-voolin), Te Bheag (chay-vek), Teaninich (teen-inik), Tomintoul (tom-in-towel), Tullibardine (tully-bar-dee).

Explain About ... Independent Bottling Companies

The independent bottling sector can be confusing but very rewarding once understood. It was an area of the whisky industry that we had no knowledge of prior to the start of our whisky journey. We did not know that such things even existed, but quickly discovered that they are an important part of the whisky world.

Many indie bottlers have historically grown from whisky brokering roots where they would buy casks from all over Scotland and then sell them on to other whisky companies or blending houses. This is still a massive part of the industry but the world's thirst for whisky has meant that many companies can diversify and sell product directly to the public through their own channels.

Independent bottling companies expand the whisky market greatly by making a larger selection of products available. These companies usually follow one of two tracks - they buy part-matured casks from the distilleries or send empty casks to a distillery to be filled. Then continue the maturation before carefully choosing when to bottle and release them to the public. 

The result is a product that has all the original distillery character but that is also unique. It may be released at a different age or from a different cask type to that of the original distillery's whiskies. The independent bottler has used their experience to create and new product and diversity for the consumer.

An independent bottler may also finish the spirit in a different cask to that of the original distillery, therefore creating a unique whisky. Sometimes, the independent bottlers will only buy a single cask from a distillery, therefore leading to a very limited quantity of final bottles. Generally, these bottlings offer good value by being priced similarly or cheaper than the original distillery bottlings and it is an excellent way to try different or rarer whisky.

Normally indie bottlings are released at their natural cask strength and are non-chill filtered and of natural colour. Many times they will be just a single cask or a very small batch of two or three casks - This means there is a finite amount of spirit and therefore finite number of bottles. When it's gone, it's gone, Many offer good value for money compared to distillery own or branded releases and offer an excellent way to sample and try different, rare or older whiskies

The majority of distilleries will be named on the independent bottlings along with the age or year of distillation, plus other key information. This can included maturation or finishing cask type, the number of bottles available, ABV strength etc. However, there are a few distilleries that insist they are not named for independent bottlings. In these cases the bottles will carry another name - for example, Glenfarclas is one such distillery and goes under various guises including Speyside's Finest.

Names of good independent bottling companies to look out for include Adelphi, A. D. Rattray, Cadenhead's, Compass Box, Douglas Laing & Co, Gordon & Macphail, Hunter Laing, Scotch Malt Whisky Society, Signatory Vintage and That Boutique-y Whisky Company. Generally they can only be found via specialist whisky retailers, many of whom also run their own independent bottling schemes for their customers. Good examples include Abbey Whisky, The Green Welly Stop and The Whisky Exchange.

 

* Please note / this post has been updated from the original - September 2020.

 

Explain about ... Cask strength whisky

Cask strength is a term generally used for whisky that has an alcohol level above 50% ABV. Many people believe that this is whisky in it's true form, as it is bottled directly from the cask with nothing added. Most whiskies have spring water added before bottling to bring the alcohol level down to between 40-45%. This is known as 'cutting'. This makes the whisky more approachable to the majority of drinkers, who find higher alcohol levels too intense or strong. However, others drink cask strength whisky for these very reasons and the intensity of the flavours.

Here's a little known whisky secret ... An easy way to find out if a whisky is cask strength or not, is by shaking it in the bottle. If the bubbles disappear almost instantly, then the whisky has an alcohol level below 50% and is not cask strength. However, if the bubbles take longer to disappear, then the whisky is over 50% and cask strength.

Welcome to our blog

This whisky blog is for anyone who is interested in whisky, beginner or otherwise. Our aim is to review whisky and explain about whisky in simple words, without all the snobbish terms, and get you thinking about what you like. We want this to be an interactive experience, so we need you to send comments and reviews of things that you have tried or want to try.

If you are a beginner, then tell us which spirits, cocktails or other drinks that you enjoy and we will suggest whiskies that we think you will like. Taste is a personal thing, there is no right or wrong. We will write our personal thoughts here. This whisky blog will be regularly updated with tasting notes and reviews as we try new stuff plus info to help get you trying new things as well.