Whisky | About Scotch Whisky
Scotch whisky is whisky made in Scotland. In the United States, it is often referred to as "Scotch". In Britain, the term whisky is usually taken to mean Scotch unless otherwise specified.
Scotch whisky is divided into four distinct categories: single malt, vatted malt, blended and single grain. The most popular whiskies you are likely to try are either blended whisky or a single malt whisky.
The History
Whisky has been produced in Scotland for hundreds of years. It is generally agreed that monks brought distillation with them along with Christianity in the fourth and fifth centuries. The first taxes on whisky production were imposed in 1644, causing a rise in illicit whisky distilling in the country. Around 1780, there were about 8 legal distilleries and 400 illegal ones. In 1823, Parliament eased restrictions on licensed distilleries with the "Excise Act", while at the same time making it harder for the illegal stills to operate, thereby ushering in the modern era of Scotch production.
Two events helped the increase of whisky's popularity: first, a new production process was introduced in 1831 called Coffey or Patent Still (see in section below); the whisky produced with this process was less intense and smoother. Second, the Phylloxera beetle destroyed wine and cognac production in France in 1880.
What gives Scotch whisky its distinctive flavour and bouquet?
This is one of the mysteries of the industry and a secret which many imitators of Scotch whisky have tried in vain to discover. Many theories and explanations have been put forward, but there is no universally accepted solution.
The distilling process itself is one factor. Scotch whisky, after it has been distilled, contains not only ethyl alcohol and water but certain secondary constituents. The exact nature of these is not fully understood, but it is believed they include some of the essential oils from the malted barley and other cereals and substances that derive from the peat. The amount of these secondary constituents retained in the spirit depends upon the shape of the still and the way it is operated and also on the strength at which the spirit is drawn off. Grain whisky, because of the process by which it is made, contains fewer secondary constituents than malt whisky and is accordingly milder in flavour and aroma. The natural elements of water, peat and the Scottish climate all certainly have a profound effect on the flavour of Scotch whisky. Water is probably the most important single factor and a source of good, soft water is essential to a distillery. Peat, which is used in the kiln or oven in which the malt is dried, also has an influence that can be detected in the peaty or smoky flavour of many Scotch whiskies. The Scottish climate is extremely important, particularly when the whisky is maturing. At this stage the soft air permeates the casks and works on the whisky, eliminating harsher constituents to produce a mellow whisky.
What are the main kinds of Scotch whisky?
There are two kinds of Scotch whisky - malt whisky and grain whisky. The malt whiskies are divided into four groups according to the geographical location of the distilleries in which they are made, as follows:
(1) Lowland malt whiskies, made south of an imaginary line drawn from Dundee in the east to Greenock in the west.
(2) Highland malt whiskies, made north of that line.
(3) Speyside malt whiskies, from the valley of the River Spey. Although these whiskies come from within the area designated as Highland malt whiskies, the concentration of distilleries and the specific climatic conditions produce a whisky of an identifiable character and require a separate classification.
(4) Islay malt whiskies, from the island of Islay.
Each group has its own clearly defined characteristics, ranging from the lighter Lowland malt whiskies to those distilled on Islay, which are generally regarded as the heaviest malt whiskies.
Malt whiskies, which differ considerably in flavour according to the distillery from which they come, have a more pronounced bouquet and flavour than the grain whiskies. The production of grain whisky is not so influenced by geographical factors and it may be distilled anywhere in Scotland.
Why do whiskies produced in different distilleries vary in flavour?
This again is a question which it is very difficult to answer with certainty. Most people would agree that the water used is the decisive factor. Adjoining distilleries which draw their water from different sources are known to produce whiskies that are quite dissimilar in flavour. The size and shape of the stills are also important, as are the skill and experience of the men who manage them. It is the objective of the distiller to produce a whisky whose flavour and character remain consistent at all times and in all circumstances. This is the true art of distilling, acquired only after many years and often handed down from one generation to the next.
How many distilleries are there?
There are around 100 pot still malt distilleries and grain, or patent still, distilleries in Scotland; but the number working can vary from year to year.
Can Scotch whisky be made only in Scotland?
Yes. Many other products which were originally manufactured only in a particular locality have lost their geographical significance and can now be manufactured anywhere. The word Scotch, however, as applied to whisky, has retained its geographical significance. This is widely recognised in law throughout the world. Thus, whisky may be described as Scotch whisky only if it has been wholly distilled and matured in Scotland.
If you could duplicate exactly a Scotch whisky distillery in, say, Brazil or Spain, could you produce Scotch?
No. For the reason given in the preceding answer, whisky can be called Scotch only if it is distilled and matured in Scotland. Whisky produced in Brazil is Brazilian Whisky or in Spain Spanish Whisky. Attempts have been made to copy the unique flavour of Scotch whiskies in many parts of the world, but with no success whatsoever.