whisky
The raw materials required for the production of Malt Whisky are barley, water and yeast. The production process can be broken down into five stages.
MALTING
First the barley is MALTED, that is the barley is germinated to convert the starches in each grain into a simple sugar. Distillers look for plump, ripe barley with plenty of starch and not too much nitrogen.
Barley is a food cereal similar to wheat and oats. It has always been the primary raw material for conversion to malt. The preference for barley over other cereals is undoubtedly the fact that the corn or seed is covered with a straw-like husk that is not removed by threshing and protects the grain during the process stages in malting. The husk subsequently serves as a filter in the mashing operations.
The origin of the barley is not important. Although Scottish barley is considered to be the most suitable, due to the soil and climatic conditions, there is not enough to satisfy the industry demand. Barley is imported from England and other countries. Originally the barley was grown locally and malted at the distillery, as evidenced by the familiar pagoda-shaped roofs of the malt kilns visible at some whisky distilleries. Today only a handful of distilleries have their own maltings; these include Highland Park, Glenfiddich, Bowmore, Laphroaig and Springbank. Specialist maltsters can provide distillers with more consistent malt made to their detailed specifications.
A grain of barley consists of two main parts, the Embryo and the Endosperm. The embryo is the important part of the corn, all the organs which will develop into a future plant being present there in a modified form. The Endosperm is the chief food storage organ of the seed from which the Embryo draws its food supplies in the early stages of germination. Also present in the corn, both in the Embryo and the Endosperm (to a limited extent) are substances known as proteins. Also secreted in the barley are Enzymes, which develop during germination and, in association with other Enzymes formed in the process, degrade the starch hydrolytically to provide simple fermentable sugars.
The object of malting is, therefore, to develop Enzymes and in particular Diastase of Malt and to modify or make friable the starch contained in the grain. This is carried out in three stages, steeping, germinating and kilning or drying. These processes must be affected in such a manner as to provide maximum fermentable matter (Malt Extract), adequate Diastatic Power and ensure minimum malting loss due to respiration etc.
STEEPING
The steeping cycle in the steep tanks is variable according to the quality of the barley and is, of course, dependent on the time taken for the moisture content of the barley to rise to the desired level. Generally a 60-hour cycle is adequate. During this period the water will have been changed at least three times, air rests, the number and lengths of periods having been first determined, will have taken place and regular periods of aeration of the steep water will also have been carried out.
GERMINATION
Until recent years, floor malting was operated in the conversion of barley to malt. The disadvantage of this system is the difficulty of removing or counteracting the influence exerted on the malting process by atmospheric conditions. A large amount of space is necessary and the cost of employing the essential skilled workers is high.
Today floor malting is practically non-existent and the germination process is usually carried out in pneumatic maltings either Box Maltings or Drum Maltings. Box Maltings are generally more common and the essential feature is that temperature controlled air, saturated with moisture to a humidity of 100%, is passed through the bed of germinating grain contained in a concrete box and via perforations in the box floor. This system provides ideal conditions for the germination of the barley to proceed irrespective of the atmospheric conditions. The germination period is reduced in comparison with floor malting, production increased and a considerable economy affected in labor.
Turners are provided in the germinating box to ensure that all the grain contained therein is kept free, leveled and receive similar treatment in the passage of air throughout the bed. Having sprouted, the barley is now termed "green malt" and is ready for drying.
KILNING OR DRYING
Germination having been completed the grain or "green malt" as it is now termed is transferred by screw and elevator to the Malt Kiln for drying. In Kilning, perfect control as far as is possible, should be established over the temperature of drying and economy in the use of Fuel. The Kiln is a tower shaped structure with a furnace provided at the base. The hot air chamber is located above the furnace.It distributes the heat from the furnace evenly under the wedge wire floor on to which the grain has been spread. The wedge wire floor is so constructed as to allow an easy passage for the hot air to pass through the grain. The upward draught of hot air may be natural but is often assisted by a powered fan.
The furnace is a simple grate in which coke or anthracite and peat is burned. The drying of the grain performs the following functions.
· It stops germination and modification and fixes the Enzymes.
· It reduces the Diastatic Power of the grain which was at its maximum in "green malt".
· It physically changes and forms the malt into a condition suitable for milling or grinding at a subsequent stage.
· It imparts a flavor to the malt as a result of the use of peat in the furnace.
Peat is formed from decomposed vegetable matter and the peat "reek" or smoke given off from combustion is imparted to the Malt. In the early drying stages whilst the grain is in a soft moist condition the peat "reek" permeates into the corns. In the latter drying stages the outer skin of the seeds will also be flavored.
Finally, on termination of the Kilning the Malt is removed to be stored in Bins for five to six weeks. This period of time is necessary to allow the heat to be dissipated naturally. The use of hot Malt is not conducive to the satisfactory function of one of the later functions, i.e., Fermentation.
In preparation for the next stage, Mashing, the malted barley must first be ground and this is carried out on a four-roller mill. Magnets are installed in the Mill to prevent pieces of metal passing through and making contact with the revolving rolls. Such an occurrence could cause a spark within the mill and create a fire and/or explosion.
The quality and consistency of the ground malt or Grist is all important if maximum extraction of fermentable matter is to be obtained in the Mashing operation. An ideal Grist should have as many of the husks as is possible, unbroken in appearance, although they should have been split open to release the starch. Unbroken husks provide a more buoyant Mash and give better filtration in the Mash-Tun by allowing the liquor to percolate through. Husks that have been crushed into numerous small pieces are liable, due to liquid pressure, to pack and thus impair drainage in and from the Mash-Tun.
In so far as the starch is concerned it is the aim of the Mill man to break it down into minute gritty particles without creating flour. Some flour is unavoidable but this should be kept to a minimum. Fine grits allow the water to mix readily but flour resists mixing. If too much flour has been produced it creates bad filtration and often "soggy" or "sticking" mashes giving bad drainage. A visual examination of the grist provides an experienced operator with a good idea of the quality.
To obtain maximum efficiency, however, it is essential to know the exact quality of the grind. For this purpose a hand screening box which, when shaken, can separate a sample into three portions is used. Ideal Grist should have the following components.
1. Coarse Materials and Husks 14% by weight
2. Fine Grits 78% by weight
3. Flour 8% by weight
Barley seeds and consequently Malt corns vary in size and it is therefore necessary to close or open the Mill Rolls to ensure that Grist of the quality described is obtained. This entails regular sampling and checking by the Mill man in order to obtain Grist, which will provide the maximum Mash Tun Extract of fermentable matter.
MASHING
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| mashing |
The object of Mashing is to render soluble and to dissolve as much of the valuable contents of the Malt as is possible. This produces a sweet liquid or sugar solution termed Wort containing in addition to the sugars intermediate products.
The materials used in the Mashing process are Water and ground Malted Barley. The quality of the water plays an important part throughout this process and finally in the quality of the spirit produced. All waters tend to differ to some extent in the quantity and type of minerals and organisms contained therein. Generally speaking, hard waters are considered unsuitable and soft waters are preferred. Ideal process water would be one rising from a whinstone or granite strata, acid in nature and flowing through peaty soil with a minimum of metal content.
Springs and burns should be protected, wherever possible, to prevent contamination and water tanks and pipes should be scoured and sterilized frequently. It is undesirable to use water that has lain in tanks and pipes for some time. Such water may well contain bacterial and dissolved metals. In short, poor quality water should never be used in the process and regular analyses can assist in this respect.
The only cereal in the production of Malt Spirit is malted barley. Malt, as stated, contains a high percentage of starch together with enzymes that possess the power to convert starch to sugar when mixed or mashed with water. Enzymic action is influenced to a large extent by temperature, Ph and concentration of the mash.
The ground malt or Grist is conveyed to a hopper or bin situated above the Mash-Tun and mashing can commence. The Mash-Tun is a circular metal vessel provided with mechanical stirrers that revolve and rotate to thoroughly mix the Mash of Grist and Water as necessary. A perforated false bottom, to allow the liquor to drain through and discharge to a holding tank termed a Worts Receiver, covers the whole surface of the bottom of the Mash-Tun. Whilst the liquor drains off through the perforations the grains are retained in the Mash-Tun. The process involves the application of three waters.
First Water
Hot water at a temperature of 156 degree F and the Grist are brought together simultaneously in a Mashing Machine, situated above and discharging into the Mash-Tun. The mixing of the Grist and the Water combines to give a striking temperature of 148 degree F – 149 degree F. When the Mash-Tun has been filled to the required capacity the temperature of the mass should be 147 degree F – 148 degree F. At this temperature the desired conversion proceeds rapidly. Great care must be exercised in regulating mashing temperatures, as variations will seriously affect the fermentability of the liquor. The Mash is allowed to sit for 1 hour to ensure maximum conversion at this temperature.
The Wort is, thereafter, drained into the Wort's receiver, cooled through a Heat Exchanger and pumped to the fermenting vessels called Wash Backs. It is necessary to cool the Wort as Yeast, which is added to the sugar solution, will not live or propagate in high temperatures. The Wort is therefore cooled to 72 degree F at which temperature fermentation is rapidly incited by the action of the Yeast. In cooling the Wort in the Heat Exchanger the cooling agent is, of course, water and the heat from the Wort is transferred to same resulting in warm water at a temperature of 125 degree F being returned to the Brewing Tanks for further use. This practice effects a saving in steam and consequently an economy in the use of coal.
Second Water
All the First Water liquor having been drained from the Mash-Tun a second Water is added to the bulk of the grains left in the Mash-Tun. No more Grist is added and the Second Water is applied at 172 degree F giving a temperature of the mixture in the Mash-Tun of 157/159 degree F. Quantitively the Second Water is usually about half that used for the First Water. The temperature is raised to further assist extraction and render soluble ant starch particles which had not been dissolved at the lower temperature of the First Water. The Mash, when the Second Water has been added, is again left "sitting" for a period of thirty minutes for conversion to take place. The liquor is thereafter drained, cooled and passed to the Wash Back.
Third Water
The grains left in the Mash-Tun still contain a small percentage of sugars. This is too valuable to lose and accordingly a Third Water raised to a temperature of 190 degree F - 195 degree F is applied. The stirrers, in this instance, are used vigorously to ensure thorough mixing and complete the final extraction. The liquor from the Third Water, which is a very weak sugar solution, is termed Sparge. It is returned to the Brewing Tanks to be used as the mashing liquor of the First Water of the next Mash. These operations should, therefore, obtain maximum extraction and minimum loss. The grains left in the Mash-Tun are, after the Third Water liquor has been drained off, removed mechanically and sold to Dairy Farmers. A high milk yield is forthcoming from the use of these grains known as Draff.
FERMENTATION
YEAST
Yeast is a unicellular microorganism, that is to say, it is a living organism whose individual units are visible only under the microscope. It belongs to the planet kingdom and is classified as one of the fungi. There are many different species of yeast but the one normally encountered in the distilling and brewing industries is called Saccharomyces Cerevisiae. To give some ideas of the minute size of this micro-organism, three fully grown yeast cells placed end to end will measure only one thousandth part of an inch and in a 1 lb packet of yeast, there are approximately seven billion cells. (7,000,000,000,000).
REPRODUCTION
VEGETATIVE: - The usual way in which yeast reproduces itself is by "budding" i.e. asexual means of propagation. A small protuberance first appears on the cell wall and gradually grows until a new cell is formed. This new cell can have a daughter cell of its own and so on. With ideal growth conditions one yeast cell can produce thirty yeast cells in three days.
SPORULATION: - this is also an asexual means of propagation which is very much rarer. When a yeast cell finds itself in a position where growth conditions are adverse, for example, when there is little or no food available, it forms spores. Within each cell four spores are formed and these eventually rupture the cell wall and escape into the surrounding liquid. Some of these spores are male and some female and when conditions are once again favorable and food is available pairs of spores unite to form new yeast cells.
ACTION OF YEAST IN WORT
When yeast is introduced into a sugar solution such as Wort there are three ways in which it utilizes the sugar.
- For multiplication i.e. it uses sugar to form new cell material.
- Fermentation: - This is an anaerobic reaction in that it occurs in the absence of air.
- Respiration:- This is an aerobic reaction and occurs if a constant source of oxygen is available.
- The action of the yeast when added to the Wort can be divided into three phases.
- The lag phase where there is little fermentation. The yeast is busy adapting itself to its new surroundings and this is the period when contaminating bacteria can cause a great deal of damage.
- The log phase being the period of rapid fermentation when there is a rapid rise in temperature and fermentation is so vigorous that "switchers", rotating metal blades, must be employed to keep down the frothy head.
- Phase of restricted growth where the fermentation slows down and eventually terminates.
Yeast (1% by volume) is added as soon as possible to the cooled Wort being pumped into the Wash Back. This is done in the very early stages in order to quickly establish fermentation. It is more readily accomplished by providing the yeast with the ideal nutrient, the strong high gravity Wort of the initial liquor from the First Water. A strict control is kept on the Wort temperature and maintained until all the Wort from both the first and second waters has been collected in the Wash Backs. When all the Wort has been collected in the Wash Back the final temperature should be around 72 degree F. however, if the sugar concentration of the Wort is likely to be high and a very quick acting yeast has been used, the collection or setting temperature should be dropped two or three degrees.
A rise in temperature takes place during fermentation from 72 degree F - 94 degree F. If the temperature exceeds the last figure and the temperature rise has been excessively rapid, this can destroy the yeast resulting in a poor fermentation and loss of spirit. Great care must therefore be exercised in the setting temperature and due allowance made for any abnormalities such as high concentration of sugars in the Wort.
The rate of fermentation is variable and is dependent on many factors such as the type of yeast, quantity, its condition, the setting temperature, the temperature in the Fermenter Room, the type of malt, the available Diastase, suspended solids in the Wort, mashing temperatures, purity of water and so on. Sometimes fermentation will appear to be continuing after fifty hours. Generally fermentation after forty-eight hours is negligible.
The cause of poor fermentation can be attributed to a number of factors, some of which are given below.
1. The use of Malt low in Diastasic Power.
2. Bacterial infected yeast.
3. Excessively high percentage of dead cells in yeast.
4. Incorrect mashing temperatures.
5. Bacterial infection in vessels, pipes, pumps, valves etc.
It is of paramount importance that all vessels in the mashing and fermentation processes be kept 100% clean and free from bacteria. To this end a very strict cleaning and sterilization of all plant is adhered to and no relaxation of the cleaning operations is permissible. Bacterial infection can have a serious effect on the yield of spirit and also adversely affect the quality of the spirit.
DISTILLATION
Distilling takes place in pairs of copper pot stills with tall 'swan-necks'. One is usually larger than the other, otherwise their shapes, heights and sizes vary from distillery to distillery. The life of a still is between 15 and 30 years, depending on how hard it is used.
The two main operations in distilling are turning liquid into vapor and then vapor into liquid i.e. vaporization and then condensation. Distillation is simply a means of separation by these operations. A liquid can be separated from solids or one liquid from another and either the distillate or the residue collected.
The wash is pumped into the larger of the two stills, called the 'wash still', where it is brought to the boil. Stills are either heated directly from below (by gas, oil or coal) or from within by steam heated coils, not unlike those found in electric kettles.
The Wash contains solids such as dead yeast etc. from the fermentation process and it is necessary to keep these solids in suspension during the distillation period. This is done by means of a "rummager" inside the still. The "rummager" consists of three rotating arms to which are affixed webs of copper chain and also brass links. The webs scour the bottom and flue plates of the Still. This prevents the adherence of solids and thereby prevents the Still from being burnt.
The temperature has to be carefully controlled to prevent the foaming wash from rising up the swan-neck and into the condenser. A small window in the neck tells the distiller how far the wash has risen.
The alcoholic vapors and steam rise over the neck and into the condenser - essentially a series of pipes in a cold-water jacket. Here the vapors return to liquid at about 21 per cent alcohol and are termed low wines.
Pot still distillation
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| pot still distillation |
Malt Whisky is distilled twice - although a few distilleries may undertake a third distillation - in Pot Stills which resemble huge copper kettles. The spirit is driven off from the fermented liquid as a vapour and then condensed back to a liquid.
In the first distillation the fermented liquid, or wash, is put into the Wash Still, which is heated either directly by fire or by steam-heated coils.
At this stage the wash contains yeast, crude alcohol, some unfermentable matter and the by-products of fermentation. During the process of boiling the wash, changes take place in its constituents which are vital to the flavour and character of the whisky.
As the wash boils, vapours pass up the neck of the still and then pass through a water cooled condenser or a worm, a coiled copper pipe of decreasing diameter enclosed in a water jacket through which cold water circulates. This condenses the vapours and the resulting distillate, known as low wines, is collected for re-distilling. The liquor remaining in the Wash Still is known as pot ale or burnt ale and is usually treated and converted into distillers’ solubles for animal feed.
The low wines are distilled again in the Spirit Still, similar in appearance and construction to the Wash Still but smaller because the bulk of liquid to be dealt with is less. Three fractions are obtained from the distillation in the Spirit Still. The first is termed foreshots (head), the second constitutes the potable spirit (heart), and the third is called feints (tail). The foreshots and feints are returned to the process and redistilled in the Spirit Still with the succeeding charge of low wines. The residue in the still, called spent lees, is run to waste.
In the case of the Spirit Still, the design of the still, the height of the head (or top) of the still and the angle of the wide-diameter pipe or lyne arm, connecting the head to the condensing unit, are all very important and have an effect on the distillate. The Pot Still has changed little in general design over the centuries.
Patent still distillation
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| patent still distillation |
Unlike Malt Whisky, Grain Whisky is distilled in a continuous operation in a Patent Still. This is sometimes known as the Coffey Still, after Aeneas Coffey, who developed it in 1831. Steam is fed into the base of the analyser and hot wash into the top. As the two meet on the surface of the perforated plates, the wash boils and a mixture of alcohol vapours and uncondensed steam rises to the top of the column. The spent wash runs down and is led off from the base.
The hot vapours enter the rectifier at the base and as they rise through the chambers they partially condense on the sections of a long coil through which wash is flowing. The spirit vapour condenses at the top of the rectifier and is run off through a water cooled condenser to the spirit safe and on to the spirit receiver. Once the spirit begins to be collected it runs continuously until the end of distillation. Because of the rectifying element present in this process the distillate is generally lighter in aroma than most Malt Whiskies. It consequently has a milder character and requires less time to mature.
MATURATION
In this discourse up to this point no mention has been made of whisky. This is simply because the spirit produced cannot legally be termed Scotch Whisky until it has been matured in oak casks for at least three years.
If it is intended to sell the Malt Spirit as a single Malt Whisky then at least eight years maturation or preferably ten to twelve years will be necessitated.
No reputable distiller would market Malt Whisky or even Blended Whisky at such an immature age as three years. The maturation of whisky i.e. the change from a raw harsh spirit to the smooth, mellow aromatic whisky, so acceptable to most, is to a great extent a closed book. It is known, of course, that the spirit vaporizes and permeates through the cask into the atmosphere and that moisture from the atmosphere is drawn into and mixed with the spirit in the cask. It is also known that, proportionally, the congenerics change in relation to their original content in new spirit. This is, of course, due to the variance in vaporization tendencies.
Many millions of gallons of spirit are lost due to the vaporization during maturation. In the past efforts have been made to artificially mature whisky. These efforts, one is glad to state, have proved unsuccessful. Electrolysis, the use of Catalysts and other methods have all been tried but not with any real degree of success. It is to be hoped that no artificial process of quick maturation will be forthcoming and thus ensure that, although more and more chemistry is being applied to the production of Scotch Whisky, it will still remain an art and not a science.
Single Malt
For a whisky to be called a single malt, it must have been made using malted barley (see 'Making Whisky') and come from one distillery, although single malts will most likely have come from more than one cask within the distillery. These whiskies are the most prized by whisky drinkers and Royal Mile Whiskies specialize in single malts.
Single Cask Malt
Due to the individual nature of each cask, a whisky from one cask can differ quite dramatically from the next. In typical single malt, what you are drinking is from a group of casks that have been combined to provide the flavours that best match the character of the malt named on the label. Achieving a consistency over the years is one of the great skills of the master distiller – the customer needs to know that when she enjoyed 10 year
old Talisker, if she buys a bottle again, it’s going to taste as expected. The other side of the coin is the individuality of single casks. Some selected casks will have unique characteristics that make them ideal candidates for single cask bottlings. As a result, you will often see limited edition bottlings with the bottle number and cask number on the bottle, offering something a little more unique than standard bottlings.
Vatted/Blended Malt
Simply a combination of single malts from different distilleries in a single bottling. Following controversy in late 2004, the Scotch Whisky Association changed the category of Vatted or Pure Malt to Blended Malt, supposedly to avoid future confusion. Not everyone was happy about it, but hopefully the name Blended Malt will stick! The key point to remember is that a Blended Malt contains no grain whisky, whereas a traditional blend contains a combination of malt and grain whisky (see below). Johnnie Walker Green Label and Compass Box’s Eleuthera are both excellent examples of vatted/blended malts.
Grain Whisky
While malt whisky is made using purely malted barley, grain whisky uses only a small proportion of barley, together with other cereals such as wheat or maize. This has the
first effect on the whisky produced. The second difference is the way it is then made. Malt whisky is made using the pot-still for distilling whisky (see 'Making Whisky' for a description and a picture of pot-stills), which, while it produces great whisky, is quite inefficient. Grain whiskies, on the other hand are made using the more modern, efficient system of the 'Coffey', or 'Patent' still, which works continuously rather than in batches. It is therefore cheaper and quicker to produce grain whisky than it is to produce malt whisky.
Blended Whisky
Most whisky drunk across the world is blended whisky. Famous Grouse, Bells, Teachers, Whyte and Mackay and Johnnie Walker are a few of the most famous names. The whisky blender will use a base of perhaps 50%-60% grain whisky then add a combination of malt whiskies from several malt whisky distilleries. It allows the blender to combine different elements of various whiskies together to create a flavour he is looking for. While blends tend to be viewed as being inferior in quality to single malts, there are some excellent blended whiskies available that should not be ignored.
Age
An often recognized mark of a whisky is its age. Marketing men use the age of an older whisky as a badge that somehow indicates its quality. What it is more likely to indicate is the effort spent in making it (time) and the rarity value that it holds however. 12 year olds will sometimes be chosen over an 18 year old, while in other cases, a 25 year old might have flavours and qualities that its younger counterparts cannot get close to. Whether the older the whisky is automatically better varies from one whisky to the next, depending on the individual qualities of each whisky and the way that they were made, before being bottled. On the whole, it's best not to make the mistake of assuming that older whiskies are always better.
Vintage
The year that the cask has been filled is increasingly being seen on packaging, so that you know what you year the whisky in the bottled was produced. Macallan Gran Reserva, the Classic Malts Distillers Edition bottlings and all single cask bottlings and many others display the vintage.
Cask Strength/Regular ABV
Before most whiskies are bottled, water is added to bring the alcohol content down to a level where it can be drunk without inflicting pain on yourself. Just try drinking a cask strength malt at around 60% ABV (alcohol by volume) and see for yourself! As a result, most whiskies are bottled at around 40% or 43% ABV. Some whiskies are bottled at cask strength, however. If you do buy a cask strength whisky, it will tend to be more expensive, to reflect the increased volume of whisky there will be once it is watered down.
Chill-filtration
Before being bottled, most whisky is chill-filtered. This process involves (as the name suggests) cooling the whisky and straining out trace elements. The result is that no sediment or particles can then find their way into the bottle. Also, whisky will naturally go cloudy when water is added (particularly as the alcohol volume drops below 46% ABV). Chill-filtration prevents this clouding. By removing these trace elements, you may end up with a whisky that is easier on the eye, but you also lose some of the flavours of the whisky. As a result, many single cask bottlings available are non chillfiltered and some distilleries have moved over to using no chill-filtration at all, such as Ardbeg.
Volume
The standard size of whisky bottling is 0.7 of a litre, or 70cl in the UK. Half sizes at 35cl are also produced as are 5cl miniatures by most distilleries. More unusual sizes you will find are 20cl, 50cl, 75cl 1 litre and 2 litres amongst others.
Single/Double Matured
All Scotch must be matured in oak casks for a minimum of three years. Using casks made from newly cut oak is not an option however. New casks give off strong woody flavours that can ruin the flavour of whisky. Therefore the casks used are 'second hand', most having been used to store either sherry or bourbon first for a good period of time. In some cases, the distillery will buy the wood that is used to make the casks, then ‘rent’ the casks to bourbon or sherry producers before taking them back, the casks having spent the first stage of their lives with bourbon or sherry maturing within them. Glenmorangie are one of the companies who do just this in order to ensure that they achieve the level of quality they are looking for in their casks. A whisky may sit in the cask it was initially poured into for its lifetime before being bottled. The life of a whisky may not end once it leaves its first cask mind you. More and more distilleries are now experimenting with casks that have been used to hold other spirits as a second stage of the maturation process. Casks that have once held chardonnay, port and madeira are just a few of the options that distilleries have tried successfully.
Distillery Bottled/Independent bottled
Most bottles of malt that you find are bottled by the distillery that created the whisky. There are also numerous independent bottlers, including Royal Mile Whiskies, that will buy casks of whisky from a distillery in order to bottle it themselves. The result is that as each cask varies slightly, each individual bottling is slightly different from the next, each having their own character. Other major independents who we buy whisky from include Gordon & MacPhail, Signatory, Compass Box, Murray McDavid, and Hart Brothers.
What is a single whisky?
A single whisky is the product of one particular distillery.
What is meant by saccharify?
To saccharify means to convert to sugar. In whisky distilling it refers to the process which takes place during the malting and mash-tun stages by which enzymes in the malt, referred to as diastase, turn the starch in the cereals into sugar ready for the fermenting action of the yeast.
What is diastase?
When conditions of temperature and moisture favour germination, the embryo and associated parts of the barley grain secrete a mixture of enzymes commonly known as diastase. These act to modify and make soluble the starch in the barley, thus preparing it for conversion at a later stage to maltose.
What is wort?
Wort is the liquid drawn off the mash-tun in which the malted and unmalted cereals have been mashed with warm water. Wort contains all the sugars of the malt and certain secondary constituents. After cooling, it is passed to the fermenting vats. In Malt distilleries the cereals are all malted; in Grain distilleries a proportion only is malted, the remainder being unmalted. In some cases, Grain distilleries do not separate off wort, passing the complete mash to the fermentation vessels.
What is wash?
The wort or mash technically becomes wash as soon as yeast is added to start fermentation. However, the term is usually used to refer to the liquid at the end of the fermentation. It is the wash which forms the raw material of the first distillation in the Pot Still process and of the only distillation in the Patent Still process.
What is the worm?
The worm and its surrounding bath of cold running water, or worm-tub, form together the condenser unit of the Pot Still process of manufacture. The worm itself is a coiled copper tube of decreasing diameter attached by the lyne arm to the head of the Pot Still and kept continuously cold by running water. In it the vapours from the still condense. Fed by the still, it in turn feeds the receiving vessel with the condensed distillate. The worm is being replaced gradually by the more modern tubular condenser.
What are low wines?
This is the name given to the product of the first distillation in the Pot Still process of manufacture. It is the distillate derived from the wash and contains all the alcohol and secondary constituents and some water. It forms the raw material of the second distillation, which is carried out in the Spirit Still. The feints and foreshots are added to the low wines when the Spirit Still is charged.
What is pot ale?
Pot ale, alternatively burnt ale, is the liquor left in the Wash Still after the first distillation in the Pot Still process. It is the residue of the wash after the extraction by distillation of the low wines.
Scotch whiskey
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Scotch is the name given to whiskey distilled in Scotland. It is a blend of grain whisky distilled in patent still from maize and malt whisky distilled in a pot still from malted barley.
Scot land produces the finest barley in the world and this combined with soft and gentle waters from the moor which tumbles over granite rocks and highland streams is the reason for scotch whisky being acclaimed very finest.
Drying and kilning- the green malt is put into kiln on top of screen directly above peat fire (carbonized vegetable charcoal). It imparts smokey flavor to grain. The dried malt is then ground.
Scotch whisky are always produced by pot still method. The mash contains only malted barley. By law , all scotches must be aged minimum of three years in Scotland.
Blended scotch means a blend of pot-still malt whiskies with whiskies produced in Scotland by patent still method.
Whisky producing regions in Scotland
The highlands
The lowlands
Campbeltown
Islay
Each produces whisly with individual character.
Some single malts from Scotland
Aberfeldy, Aberlour, Abhainn Dearg, Adelphi, Ailsa Bay, Allt A' Bhainne, An Cnoc, Angus Dundee, Ardbeg, Ardmore, Arran, Auchentoshan, Auchroisk, Aultmore
Balblair, Ballantruan, Ballechin, Ballindalloch, Balmenach, Balvenie, Banff, Ben Nevis, Benriach, Benrinnes, Benromach, Ben Wyvis, Berry Brothers, Blackadder, Blackwood, Bladnoch, Blair Athol, Bowmore, Brackla, Braes of G'livet, Braeval, Brechin, Brora, Bruichladdich, Bunnahabhain, Burnside, Burn Stewart
Cadenhead's, Caol Ila, Caperdonich, Cardhu, Celtic Whisky, Chieftain's Choice, Chivas Brothers, Clan Denny, Clynelish, Coleburn, Compass Box, Convalmore, Cragganmore, Craigduff, Craigellachie, Craiglodge, Croftengea
Daftmill, Dailuaine, Dallas Dhu, Dalmore, Dalwhinnie, Deanston, Dewar Rattray, Diageo, Douglas Laing, Drumguish, Dufftown, Dun Bheagan, Duncan Taylor, Dun Eideann, Dunglass
Edradour, Edrington Group, Fettercairn, Finlaggan, Fortune Brands
Garnheath, Glen Albyn, Glenallachie, Glen Avon, Glen Breton, Glenburgie, Glencadam, Glencraig, Glen Deveron, Glendronach, Glendullan, Glen Elgin, Glenesk, Glenfarclas, Glenfiddich, Glen Flagler, Glen Garioch, Glenglassaugh, Glengoyne, Glen Grant, Glengyle, Glenisla, Glen Keith, Glenkinchie, Glenlivet, Glenlochy, Glenlossie, Glen Mhor, Glenmorangie, Glen Moray, Glen Ord, Glenrothes, Glen Scotia, Glen Spey, Glen Talloch, Glentauchers, Glentromie, Glenturret, Glenugie, Glenury Royal, Gordon & McPhail
Hart Brothers, Hazelburn, Helen Arthur, Highland Park, Hillside, Huntly, Ian Macleod, Imperial, Inchgower, Inchmoan, Inchmurrin, Inverleven, Isle of Jura, Jack Wieber, James McArthur, Jean Boyer, Jura
Ladybank, Ladyburn, Lagavulin, Laphroaig, Ledaig, Linkwood, Linlithgow, Littlemill, Loch Dhu, Loch Ewe, Lochindaal, Loch Lomond, Lochnagar, Lochside, Lombard, Longmorn, Longrow, LVMH
Macallan, MacDuff, Malt Trust, Mannochmore, Master of Malt, McKillop's Choice, Millburn, Milroy's, Miltonduff, Montgomerie's, Montrose, Moon Import, Mortlach, Mosstowie, Murray McDavid
Pernod Ricard, Pittyvaich, Port Charlotte, Port Dundas, Port Ellen, Provenance, Pulteney, Rosebank, Roseisle, Royal Brackla, Royal Lochnagar
Talisker, Tamdhu, Tamnavulin, Teaninich, The Bottlers, The Ileach, The Ultimate, Tobermory, Tomatin, Tomintoul, Tormore, Tullibardine, TWA, TWE, TWF
Irish whiskey
Irish whiskey is distilled from a mash of malted & unmalted grain & are 5-7 years old.
The malt used is dried in a kiln which has a solid floor so that smoke from peat does not come in contact with grain, so it doesn’t have the smoky flavor
Irish whiskey is made is distilled three times in pot still.
Irish whiskey must be aged for a minimum of three years in Ireland but is on average aged five to eight years prior to shipping.
Ageing usually takes place in used Bourbon or Sherry barrels or a combination of the two.
Irish whiskey has a delicate odour of honey, vanilla and orange peel, with a light and mild flavour (Jameson, Old Bushmills).
American whiskeys
All American whiskies are produced by patent still method with the exception of old crow whiskey which is produced by pot still method.
American Straight whiskey must be made using a mash bill that consists of at least 51% and no more than 79% of a single grain. Bourbon is made from at least 51% corn; straight rye is made from at least 51% rye, and so on. American whiskies must be aged in new barrels made of American white oak that are charred before use.
Corn whiskey must be aged for a minimum of two years. Because of its dominant corn content, corn whiskey is extremely light in flavour (Early Times).
Bourbon-
Bourbon is a distinctive whiskey of Kentucky. Made from a minimum of 51% and not exceeding 75% corn mash. Rye, wheat and barley malt can be used in the blend. The quantity used is dictated by the distiller.
Bourbon must be barreled at not less than 40% and not more than 65% a.b.v. The raw bourbon is then put into new, large, charred oak barrels ranging from 60 to 66 gallons.
Bourbon by law must be aged for a minimum of 2 years. Most distillers age it for anywhere from 4 to 10 years (Wild Turkey).
Sour mash whiskey- A type of whiskey produced by using a spent distiller's beer to aid in fermenting a new batch of mash. The lactic acid present permits the pH adjustment and suppresses the reproduction of undesired bacteria.
Sour mash acquired its name because the spent distiller's mash has a slightly acid taste. The resulting distilled spirits are anything but sour (Jack Daniels, Jim Bean).
Tennesse whiskey
Sweet mash wshiskey-made from freshly developed cultured yeast.
Tennessee whiskey is a type of American whiskey. This whiskey is generally similar to bourbon, in that it is composed of a mash of at least 51% corn (maize) and is aged in new, charred oak barrels, typically for four or more years.
The only difference between Bourbon and Tennessee whiskey is that Tennessee whiskey goes through a filtering stage called the Lincoln County Process. This process consists of the whiskey being filtered through a thick layer of maple charcoal. This step gives the whiskey a distinctive flavor and also can be thought of as jump-starting the aging process. It takes place between distillation and barreling.
Canadian whiskey
Made from a mash consisting of at least 51% rye grain. Corn and barley can be used in the blend. Distilled at 80% alcohol by volume and stored at no less than 65% a.b.v.
Rye must be aged for a minimum of two years in charred oak casks although four years is standard. It varies in colour from light to dark amber (Canadian Club, V.O., Crown Royal).
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