What is whiskey?
The term "whiskey" is a little broad today, encompassing spirits that include Scotch whiskey of course, but also rye whisky, Irish whiskey, bourbon and others. Scotch, as it is commonly known, refers specifically to whiskey that is made in Scotland according to strict regulations set by the Scotch Whisky Association.
All whiskeys are made from a blend or "mash" of cereal grains - barley (typically malted), rye, wheat or corn - which is then distilled and aged, often in wooden casks. The specific blend of grains in the mash, the number of distillation cycles and the time used in the distilling and aging/maturing processes are what give rise to the variations of whiskey we have today.
What is the origin of whiskey?
Distillation processes are known to have been used around the globe for centuries, with some of the earliest records pointing to Greece, Babylon and China as far back as 2000 BC. The original intent of these processes was not to produce alcohol, but rather perfumes or medicinal drinks thought to cure a range of ailments. Many believe whiskey-making as we know it did originate in Scotland, soon after the turn of the first millennia AD. But like many aspects of history, this can be the subject of debate.
Before the advent of whiskey, alcohol came in the form of ale or wine. Early brewing, distilling and winemaking methods were spread from Central Europe by travelling monks. In places with no access to grapes, such as Scotland and Ireland, the methods were applied instead to a mash of local grains. The resulting liquid was first known by the classical Gaelic term "Uisge Beatha", which translates loosely to "water of life", in reference to those expected medicinal qualities.
The name "whiskey" (or "whisky") was derived from that Gaelic term, and has been used ever since. The popularity of the spirit grew steadily. It was spread to the Americas and beyond by European colonists, and continues to increase to this day.
What is a Dram?
For those not already familiar, a "dram" is simply a glass of whiskey. It is not a precise amount in fact, but rather a comfortable pour that allows to you to appreciate the colour, scents and other characteristics it has to offer, and perhaps entices you to go back for another!
How is whiskey made?
The process of making good whiskey is somewhat straightforward, but far from easy. It typically involves:
- Malting the barley - soaking it in water to start the sprouting process that cracks the seed pod.
- Drying the malted barley to halt the growing process and preserve as much of the starch as possible. This may include using Peat smoke to impart flavour - common in many Scotch whiskeys, for example. Note, the majority of distilleries today skip this step and buy malted barley ready to use from independent malting companies.
- Grinding and fermenting the grist (the starchy part of the grain) to make "Wort", which can be thought of as a strong beer.
- Boiling and distilling the liquid Wort to increase the alcohol content.
- At the precise moment as determined by the Master Distiller, drawing off the distilled liquid.
- This clear liquid (called "New Make") forms the basis of the whiskey. It is then stored in wooden casks to absorb colour and additional flavours, and mature under close scrutiny (see below).
- At the desired date in the future, the fine new whiskey will be packaged for sale.
Whiskey 101
Aging is key
While not everyone agrees, many consider the maturation process to be the most important part of the whiskey-making process. We are always happy to have this debate over a nice dram, but suffice it to say it is certainly a vital step in the process. In fact, it must be undertaken for the resulting spirit to be considered whiskey.
Master Distillers are tasked with choosing the type of wooden casks to be used for storage, the length of stay in each type of cask, and how the product is finish once it is ready for bottling. Apart from any smoking process used during the malt drying phase, most of the flavour characteristics you know and love in whiskey come from the wood that the New Make is matured in.
Some whiskeys are stored only in casks of a certain type of wood, while others are stored in multiple stages, using different types of wood barrels at each step of the maturing process. Old wine, port, sherry and bourbon oak barrels are the most coveted, as the spirit previously stored in them will have permeated the inner surfaces of the wood and offer added flavouring to the whiskey. Charring (burning) of the inner wood is also a technique used to add flavour.
Overall, the specific blend of colour, sweetness, spice and other tastes are all carefully introduced to the whiskey in one way or another as it ages in the barrel. Unlike wine, whiskey stops aging once it leaves the barrel and is bottled, so the Master Distiller has full control over the final dram we get to enjoy!
