INTRODUCTION AND SHORT DEFINITION OF WHISKY
Whiskey/whisky is a spirit produced from fermented grain and often aged in wood.
HISTORY OF WHISKY
The origins of the word?
There are several hypotheses about the origin of the word
* it may come from the Irish Gaelic "uisge beatha" or the Scottish Gaelic "uisge baugh", expressions that appeared in the 16th and 17th centuries meaning brandy.
* it is mentioned in a writing in 1736 of a drink called "usky" in Scotland.
The question of spelling?
with or without an -E? when the Irish start exporting in the us, to differentiate themselves from the Scottish whiskies with a bad reputation -the art of distillation not always being mastered at the time- the Irish exported their whiskies by changing the spelling. Since then both spellings have been used. Here we will write in the continental and Scottish manner that is whisky.
The story here will be short, but for those who want to know more, I recommend reading the book "Whisky: The Manual" by Dave Broom as well as the book "Alcools" by André Dominé (which exists in several languages including French and German).
No one knows where and when the first grain alcohols were produced, but they were certainly codified no more than 500 years ago. Quickly we can say that the history of whisky is the history of peoples producing grains (wheat, barley) and drinking beer, discovering distillation around the 13th and 14th century. Basically, it took a century for beer to become whisky. Some people claim that whisky was invented in Ireland 1000 years ago and that it was brought to Scotland by monks. In any case, the first written record of whisky making in Scotland dates back to 1494 when a monk, Brother Cor, wrote to King James IV of Scotland and described "8 bolls of malt to make aqua vitae". And for the rest of the (fascinating) history, I highly recommend the above mentioned books.
There are several hypotheses about the origin of the word
* it may come from the Irish Gaelic "uisge beatha" or the Scottish Gaelic "uisge baugh", expressions that appeared in the 16th and 17th centuries meaning brandy.
* it is mentioned in a writing in 1736 of a drink called "usky" in Scotland.
The question of spelling?
with or without an -E? when the Irish start exporting in the us, to differentiate themselves from the Scottish whiskies with a bad reputation -the art of distillation not always being mastered at the time- the Irish exported their whiskies by changing the spelling. Since then both spellings have been used. Here we will write in the continental and Scottish manner that is whisky.
The story here will be short, but for those who want to know more, I recommend reading the book "Whisky: The Manual" by Dave Broom as well as the book "Alcools" by André Dominé (which exists in several languages including French and German).
No one knows where and when the first grain alcohols were produced, but they were certainly codified no more than 500 years ago. Quickly we can say that the history of whisky is the history of peoples producing grains (wheat, barley) and drinking beer, discovering distillation around the 13th and 14th century. Basically, it took a century for beer to become whisky. Some people claim that whisky was invented in Ireland 1000 years ago and that it was brought to Scotland by monks. In any case, the first written record of whisky making in Scotland dates back to 1494 when a monk, Brother Cor, wrote to King James IV of Scotland and described "8 bolls of malt to make aqua vitae". And for the rest of the (fascinating) history, I highly recommend the above mentioned books.
GEOGRAPHY OF WHISKY
Whisky can be produced everywhere, however some variations are unique to certain parts of the world: for example, a Scotch whisky can only come from Scotland, a Tennessee whisky can only be called Tennessee whisky if it is made following certain processes and in Tennessee, etc.
REGULATIONS OF WHISKY
You can make whisky everywhere, the term whisky is not reserved for one country as can be the terms Tequila or Cognac. There are geographical exceptions however (details in the geography section or in the countries' specific pages) where the word covers a particular reality and codifications.
In the United States a whisky is:
In Europe a whisky is:
(a) Whisky or whiskey is a spirit drink produced exclusively by:
-fermented by the action of yeast;
(b) The minimum alcoholic strength by volume of whisky or whiskey shall be 40 %.
(c) No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.
(d) Whisky or whiskey shall not be sweetened or flavoured, nor contain any additives other than plain caramel used for colouring.
In the United States a whisky is:
- a distilled alcohol produced from fermented grains;
- distilled at less than 90 abv.;
- produced in such a way that the distillate has the aroma and taste characteristics attributed to whisky;
- stored in an oak cask (except for corn whisky);
- must be over four years of age, otherwise a specific age declaration must be required on the label.
In Europe a whisky is:
(a) Whisky or whiskey is a spirit drink produced exclusively by:
- distillation of a mash made from malted cereals with or without whole grains of other cereals, which has been:
-fermented by the action of yeast;
- one or more distillations at less than 94,8 % vol., so that the distillate has an aroma and taste derived from the raw materials used,
- maturation of the final distillate for at least three years in wooden casks not exceeding 700 litres capacity.
(b) The minimum alcoholic strength by volume of whisky or whiskey shall be 40 %.
(c) No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.
(d) Whisky or whiskey shall not be sweetened or flavoured, nor contain any additives other than plain caramel used for colouring.
HOW IS WHISKY MADE?
The steps are as follows:
* Preparation of the wort (see the "conversion" part)
* Fermentation
* Distillation
* Maturation
* Assembly and bottling
* Preparation of the wort (see the "conversion" part)
* Fermentation
* Distillation
* Maturation
* Assembly and bottling
BASE MATERIAL FOR WHISKY
Whisky is a grain alcohol, the primary base is grain.
What kind of cereals are we talking about?
* barley
* wheat
* but
* rye
* buckwheat
* oat
Each of the ingredients will bring a particular flavor and will contribute to the final organoleptic profile.
Another ingredient that plays an important role (as with other spirits, however) is water. Hard water will not give the same result as crystalline water, which is less loaded with minerals. But what is super important is that the water is as neutral as possible.
Obviously the type of yeast will also play an important role because it depends on the aromatic profiles.
What kind of cereals are we talking about?
* barley
* wheat
* but
* rye
* buckwheat
* oat
Each of the ingredients will bring a particular flavor and will contribute to the final organoleptic profile.
- corn brings a high alcohol content, sweetness and roundness;
- barley gives a roasted malty taste and a little dryness, and in general brings the widest aromatic range;
- rye offers a spicy profile;
- wheat is more neutral in taste, it allows a greater influence from the barrel and gives a softer mouthfeel....
Another ingredient that plays an important role (as with other spirits, however) is water. Hard water will not give the same result as crystalline water, which is less loaded with minerals. But what is super important is that the water is as neutral as possible.
Obviously the type of yeast will also play an important role because it depends on the aromatic profiles.
MASH BILL
The term "mash bill" refers to the ingredients used, especially in the United States. Each distillery has its own recipe for blending the grains, taking into account the requirements of the law. The law for a Kentucky Straight Bourbon whisky is a corn ratio of at least 51% for example. It is called "high xxx" if this or that grain xxx is over-represented.
RYE
Rye is one of the many grain ingredients used in the production of whisky in North America (Canada and the United States). In the United States: it was used for the production of whisky when the first European settlers introduced it in the 17th century. Soon other grains, mostly indigenous, will soon complete the range of ingredients and give rise to two distinct styles of Whisky: Bourbon and Rye.
* Bourbon: 51% minimum corn + other grains including Rye
* Tennessee: 51% minimum corn + other grains, including rye
* Rye: 51% minimum of rye + other grains
* Other American whiskies: all cereals can be used, including rye.
Rye adds flavors and creates distinct flavor profiles among different brands and categories. It is aromatic, accented with lemon and slightly dusty when young. Rye whiskies are said to be sweeter and drier than Bourbon for example. It is added to Bourbon and Tennessee Whiskey because it brings to the palate an intense, acidic and slightly oily quality, with a spicy finish. And it is used more and more everywhere, especially in Scandinavian countries where it is easily accessible.
* Bourbon: 51% minimum corn + other grains including Rye
* Tennessee: 51% minimum corn + other grains, including rye
* Rye: 51% minimum of rye + other grains
* Other American whiskies: all cereals can be used, including rye.
Rye adds flavors and creates distinct flavor profiles among different brands and categories. It is aromatic, accented with lemon and slightly dusty when young. Rye whiskies are said to be sweeter and drier than Bourbon for example. It is added to Bourbon and Tennessee Whiskey because it brings to the palate an intense, acidic and slightly oily quality, with a spicy finish. And it is used more and more everywhere, especially in Scandinavian countries where it is easily accessible.
PREPARATION OF THE INGREDIENTS
Once the raw material has been chosen, it will have to be worked to make it fermentable or the MKM aka triptych.
Malting - Kilning - Milling --> triptych which applies essentially to the manufacture of "Scotch" type whiskies or "single scotch malt". In fact, not all cereals are malted to trigger fermentation.
As the beginning of the history of whisky is dominated by barley, and as most of the whiskies produced contain barley, which has to go through a certain number of stages to be fermentable, we will first look at it. Several cereals go through quite similar processes.
- Malting: Barley is first exposed to moisture and heat to initiate germination. Successive soaking and drying are part of this stage, allowing the barley to germinate regularly and obtain a homogeneous quality.
Once it has germinated, the barley becomes malted barley (green malt/ malt vert). The green malt must be carefully monitored. Temperature and humidity are controlled, as germination releases heat, which can lead to drying, and drying cannot take place until the germination process is complete. The grains must be moved and turned constantly to prevent the small roots from turning into knots. The group of enzymes produced during the germination of barley is called diastase. They convert the starch in the grain into sugar. Amylase is an enzyme from the diastase group that is responsible for the conversion. Once germination is complete, the starch is converted into sugar, which, as you all know, is essential for fermentation to take place.
- Kilning: after germination, the fully germinated grains are heated (usually no more than 7 days) and dried (in English this is called "kilning", the malt is dried: the malt is kilned), which stops the germination and prevents the deterioration of the enzymes, which will be needed again later in the process. The malted grain is the final product obtained after kilning. At this stage, for example, peat aromas can be introduced. The grains can be heated with peat. Peat is a fossil organic material. When it is consumed, it gives off a very dense and fragrant smoke that permeates the malt. The barley is dried very slowly to make sure that the grains are well impregnated with this smell.
- Milling: the malted grains are transformed into a coarse flour called "grist".
I wrote earlier that this process (malting & kilning) was mainly applied to Scotch whisky. Other whiskies are made differently, this step takes a different form. Grain scotch whisky, for example, can be made from any grain, but wheat or corn is usually used. The grains are mixed with about 25% "green malt", i.e. malted barley that has sprouted but not dried in a dryer. It provides the enzymes that will convert the starch in the other grains into sugar and then into alcohol.
In the United States no barley malt is used, but a lot of corn is. And maize is prepared differently: these grains are larger. They must first be heated before rye or other "grists" are added.
Also, it is important to know that very few distilleries still do this step in-house. Most often the malt is bought from industrial malting plants or the barley is germinated and dried in drums (which is less romantic).
The milling stage is common to all whiskies.
&
Mashing
After grinding, the grist is made into a mash. To do this, the grist is mixed with hot water, reactivating the enzymes that carry out the final conversion. This mixing is done in large stainless steel tanks called "mash tun" or "mash cooker" in the United States. It is important to control the temperature of the water because if it is too cold or too hot, it will prevent the conversion from being completed.
In Scotland, the vat has a perforated bottom which allows the liquid that will be used for fermentation to drain away. What remains in the vat ("draff") will be used as animal feed (now some people also make cookies or bread with it). In the United States there is not necessarily this separation.
Malting - Kilning - Milling --> triptych which applies essentially to the manufacture of "Scotch" type whiskies or "single scotch malt". In fact, not all cereals are malted to trigger fermentation.
As the beginning of the history of whisky is dominated by barley, and as most of the whiskies produced contain barley, which has to go through a certain number of stages to be fermentable, we will first look at it. Several cereals go through quite similar processes.
- Malting: Barley is first exposed to moisture and heat to initiate germination. Successive soaking and drying are part of this stage, allowing the barley to germinate regularly and obtain a homogeneous quality.
Once it has germinated, the barley becomes malted barley (green malt/ malt vert). The green malt must be carefully monitored. Temperature and humidity are controlled, as germination releases heat, which can lead to drying, and drying cannot take place until the germination process is complete. The grains must be moved and turned constantly to prevent the small roots from turning into knots. The group of enzymes produced during the germination of barley is called diastase. They convert the starch in the grain into sugar. Amylase is an enzyme from the diastase group that is responsible for the conversion. Once germination is complete, the starch is converted into sugar, which, as you all know, is essential for fermentation to take place.
- Kilning: after germination, the fully germinated grains are heated (usually no more than 7 days) and dried (in English this is called "kilning", the malt is dried: the malt is kilned), which stops the germination and prevents the deterioration of the enzymes, which will be needed again later in the process. The malted grain is the final product obtained after kilning. At this stage, for example, peat aromas can be introduced. The grains can be heated with peat. Peat is a fossil organic material. When it is consumed, it gives off a very dense and fragrant smoke that permeates the malt. The barley is dried very slowly to make sure that the grains are well impregnated with this smell.
- Milling: the malted grains are transformed into a coarse flour called "grist".
I wrote earlier that this process (malting & kilning) was mainly applied to Scotch whisky. Other whiskies are made differently, this step takes a different form. Grain scotch whisky, for example, can be made from any grain, but wheat or corn is usually used. The grains are mixed with about 25% "green malt", i.e. malted barley that has sprouted but not dried in a dryer. It provides the enzymes that will convert the starch in the other grains into sugar and then into alcohol.
In the United States no barley malt is used, but a lot of corn is. And maize is prepared differently: these grains are larger. They must first be heated before rye or other "grists" are added.
Also, it is important to know that very few distilleries still do this step in-house. Most often the malt is bought from industrial malting plants or the barley is germinated and dried in drums (which is less romantic).
The milling stage is common to all whiskies.
&
Mashing
After grinding, the grist is made into a mash. To do this, the grist is mixed with hot water, reactivating the enzymes that carry out the final conversion. This mixing is done in large stainless steel tanks called "mash tun" or "mash cooker" in the United States. It is important to control the temperature of the water because if it is too cold or too hot, it will prevent the conversion from being completed.
In Scotland, the vat has a perforated bottom which allows the liquid that will be used for fermentation to drain away. What remains in the vat ("draff") will be used as animal feed (now some people also make cookies or bread with it). In the United States there is not necessarily this separation.
HAZY OR CRYSTAL CLEAR WORT?
Wort designs the fermentable sugar solution after mashing. Mostly they are hazy, but some distillers aim to produce a crystal-clear wort.
Hazy wort generally produces a spirit of greater maltier character, whilst crystal-clear wort produces a more precise and delicate range of flavors with almost no notes of malt.
Crystal-clear wort is mostly associated with Japanese Whisky, but other distilleries do also use it, like for example the Annandale Distillery in Scotland, following the style of Whisk(e)y they aim to produce.
Hazy wort generally produces a spirit of greater maltier character, whilst crystal-clear wort produces a more precise and delicate range of flavors with almost no notes of malt.
Crystal-clear wort is mostly associated with Japanese Whisky, but other distilleries do also use it, like for example the Annandale Distillery in Scotland, following the style of Whisk(e)y they aim to produce.
After brewing, the final product (now called wort) is ready for fermentation.
FERMENTATION OF WHISKY
Once the question of must filtration has been resolved, we must move on to fermentation.
This is done in large vats called mash lauter or wash back. Little by little, after the addition of the yeasts, this mixture becomes alcoholic. After several days, a kind of beer called wash is obtained.
The length of fermentation will also give different qualities, with longer fermentations producing more esters and therefore more fruity characteristics. As written plus water, the filtration of the mash also plays a role. Yeast also plays a role, and especially in the United States, many distilleries have been using yeast for several decades. Fermentations are often longer than in Scotch whisky production.
This is done in large vats called mash lauter or wash back. Little by little, after the addition of the yeasts, this mixture becomes alcoholic. After several days, a kind of beer called wash is obtained.
The length of fermentation will also give different qualities, with longer fermentations producing more esters and therefore more fruity characteristics. As written plus water, the filtration of the mash also plays a role. Yeast also plays a role, and especially in the United States, many distilleries have been using yeast for several decades. Fermentations are often longer than in Scotch whisky production.
DISTILLATION OF WHISKY
Two points are important for the distillation step:
1-> the choice of the still
2-> the cutting points
The choice of still:
Continuous still → This is the most widely used method today. It produces very pure distillates. The process is the same as for a pot still (in two or three distillation) but it is done within the same still. Let's study the traditional method of the pot still then.
Pot still → This is the most traditional method (used for single malts as it is the compulsory method in Scotland).
How does distillation work in the case of a pot still?
→ In two times (or three times for Irish whiskies). Again these are generalities. Each distillery, in accordance with the laws of its own country, has developed its own method.
For the first distillation, still called a wash still or beer still (in the US) is used. There is often a small window in this still. This makes it possible to monitor the heating process. Wash stills are also often larger. This first liquid, which can reach up to 25% abv. is sometimes called low wine in Europe and backset in the Us.
For the second distillation, it is transferred to a second still called a spirit still which works in the same way and from which a liquid called high wine or new make spirit comes out.
It is during this second distillation that the cutting will take place. The distilleries have to control which part of the distillate is actually put into the cask, which part will become the high wine or new make spirit.
BLENDING
(which is to be done regardless of the choice of still):
The liquid that flows out of the still can be broken down into what are called heads, which are toxic (you can recognize them because they are more loaded with alcohol, i.e. 80% abv - you can measure the alcohol content or you can also mix it with distilled water: the liquid will then become cloudy), hearts, which are the cleanest and tastiest part, and the tails, which begin to give a reduced quality of taste (we recognise the tails because they turn blue when we add water).
The degree of tightening or loosening of a distiller's cuts directly affects the raw alcohol that fills the barrel. The more the right heating ("middle cut") is important, the heavier the components are, resulting in a more powerful whisky. Macallan, on the other hand, is famous for its tight cuts, which only incorporate 16% of the distillate. The person in charge of the distillation must therefore be very precise in order to keep only the best of the spirit according to his or her wishes.
Varying the duration and the intensity of the distillation also plays on the organoleptic profile of the whisky, indeed a slower, more extensive distillation gives sweeter whiskies.
Don't hesitate to go to the "distillation" page if you want to know more or sign up for the Fast Track!
1-> the choice of the still
2-> the cutting points
The choice of still:
Continuous still → This is the most widely used method today. It produces very pure distillates. The process is the same as for a pot still (in two or three distillation) but it is done within the same still. Let's study the traditional method of the pot still then.
Pot still → This is the most traditional method (used for single malts as it is the compulsory method in Scotland).
How does distillation work in the case of a pot still?
→ In two times (or three times for Irish whiskies). Again these are generalities. Each distillery, in accordance with the laws of its own country, has developed its own method.
For the first distillation, still called a wash still or beer still (in the US) is used. There is often a small window in this still. This makes it possible to monitor the heating process. Wash stills are also often larger. This first liquid, which can reach up to 25% abv. is sometimes called low wine in Europe and backset in the Us.
For the second distillation, it is transferred to a second still called a spirit still which works in the same way and from which a liquid called high wine or new make spirit comes out.
It is during this second distillation that the cutting will take place. The distilleries have to control which part of the distillate is actually put into the cask, which part will become the high wine or new make spirit.
BLENDING
(which is to be done regardless of the choice of still):
The liquid that flows out of the still can be broken down into what are called heads, which are toxic (you can recognize them because they are more loaded with alcohol, i.e. 80% abv - you can measure the alcohol content or you can also mix it with distilled water: the liquid will then become cloudy), hearts, which are the cleanest and tastiest part, and the tails, which begin to give a reduced quality of taste (we recognise the tails because they turn blue when we add water).
The degree of tightening or loosening of a distiller's cuts directly affects the raw alcohol that fills the barrel. The more the right heating ("middle cut") is important, the heavier the components are, resulting in a more powerful whisky. Macallan, on the other hand, is famous for its tight cuts, which only incorporate 16% of the distillate. The person in charge of the distillation must therefore be very precise in order to keep only the best of the spirit according to his or her wishes.
Varying the duration and the intensity of the distillation also plays on the organoleptic profile of the whisky, indeed a slower, more extensive distillation gives sweeter whiskies.
Don't hesitate to go to the "distillation" page if you want to know more or sign up for the Fast Track!
AGEING- MATURATION OF WHISKY
AGEING
This is a major step in determining the personality of the whisky. For most whiskies it is even the stage that will make them whisky (although it is possible to taste unaged whiskies, it is often called White Dog). There is an old Scottish saying that "wood makes whisky". Indeed when the distillate is poured into its barrel it is transparent. It is the ageing in the wood that will give it its colour, and part of its taste (in some people caramel also plays a role).
The wood gives a particular flavour through several chemical phenomena:
* evaporation (the water in the distillate evaporates and the distillate is more concentrated)
* extraction (the distillate absorbs the characteristics of the wood)
* contraction (especially in countries where day/night temperature differences are significant)
* oxidation (oxygen changes the distillate flavour)
* colouring (especially the more the summer was flamed)
* filtration (especially the more the fut was flamed because the coal will absorb elements from the distillate)
What plays a part in ageing is the fact that it was:
* the length of maturation
* the type of wood, either French, American or Japanese (see "which wood" insert below)
* the place of storage (type of construction but also climate and temperature (see "the weather" insert below)
* the wear and tear of the was, either new or used and by its previous use, either neutral or more or less toasted (see "toast?" insert below)
This is a major step in determining the personality of the whisky. For most whiskies it is even the stage that will make them whisky (although it is possible to taste unaged whiskies, it is often called White Dog). There is an old Scottish saying that "wood makes whisky". Indeed when the distillate is poured into its barrel it is transparent. It is the ageing in the wood that will give it its colour, and part of its taste (in some people caramel also plays a role).
The wood gives a particular flavour through several chemical phenomena:
* evaporation (the water in the distillate evaporates and the distillate is more concentrated)
* extraction (the distillate absorbs the characteristics of the wood)
* contraction (especially in countries where day/night temperature differences are significant)
* oxidation (oxygen changes the distillate flavour)
* colouring (especially the more the summer was flamed)
* filtration (especially the more the fut was flamed because the coal will absorb elements from the distillate)
What plays a part in ageing is the fact that it was:
* the length of maturation
* the type of wood, either French, American or Japanese (see "which wood" insert below)
* the place of storage (type of construction but also climate and temperature (see "the weather" insert below)
* the wear and tear of the was, either new or used and by its previous use, either neutral or more or less toasted (see "toast?" insert below)
ALL ABOUT WOOD?
Why is oak perfect for ageing whisky?
Because it contains cellulose, hemicellulose (which caramelises when the cask is heated and gives sugar and colour to the whisky), lignin (which increases complexity and gives the whisky vanilla notes), tannins (which enhance the astringency, colour, delicacy and bouquet of the whisky).
Porous, it also allows the alcohol to breathe and strong spirits to evaporate.
If you have never seen a cask being made, it is worth visiting the sites of the cooperages.
Which woods and which benefits?
European oak: it is softer, so the distillates extract more aromas;
American oak: gives a softer, sweeter taste, with hints of vanilla and caramel;
Japanese oak: it has high levels of vanillin, it is also porous and tender.
Toasted or not?
The best article explaining the difference between charred and toasted (and other indispensable notions) can be found here.
New toasted casks are widely used in the production of whiskey. The Scotch and Bourbon Whisk(e)y industries have a complementary use for these casks, the latter using new, first "second-hand", barrels. Once a bourbon has been distilled, it is put into a toasted oak cask. Toasted means that the inside of the barrel is ignited for a short period of time, creating a black charred layer. There are different levels of carbonisation which will have different effects on the spectrum of flavours that the oak will give to the maturing alcohol: more vanillins, lactones, "toasting", spicy characters and tannins. The charcoal (carbon) eliminates sulphur compounds and the immaturity of the new alcohol. Casks of Bourbon are usually charred for 40 seconds to 1 minute, but some distilleries have experimented with charring times of up to 3-4 minutes. The result of carbonisation is a dramatic change in the surface - for example, the wood sugars are caramelised.
Because it contains cellulose, hemicellulose (which caramelises when the cask is heated and gives sugar and colour to the whisky), lignin (which increases complexity and gives the whisky vanilla notes), tannins (which enhance the astringency, colour, delicacy and bouquet of the whisky).
Porous, it also allows the alcohol to breathe and strong spirits to evaporate.
If you have never seen a cask being made, it is worth visiting the sites of the cooperages.
Which woods and which benefits?
European oak: it is softer, so the distillates extract more aromas;
American oak: gives a softer, sweeter taste, with hints of vanilla and caramel;
Japanese oak: it has high levels of vanillin, it is also porous and tender.
Toasted or not?
The best article explaining the difference between charred and toasted (and other indispensable notions) can be found here.
New toasted casks are widely used in the production of whiskey. The Scotch and Bourbon Whisk(e)y industries have a complementary use for these casks, the latter using new, first "second-hand", barrels. Once a bourbon has been distilled, it is put into a toasted oak cask. Toasted means that the inside of the barrel is ignited for a short period of time, creating a black charred layer. There are different levels of carbonisation which will have different effects on the spectrum of flavours that the oak will give to the maturing alcohol: more vanillins, lactones, "toasting", spicy characters and tannins. The charcoal (carbon) eliminates sulphur compounds and the immaturity of the new alcohol. Casks of Bourbon are usually charred for 40 seconds to 1 minute, but some distilleries have experimented with charring times of up to 3-4 minutes. The result of carbonisation is a dramatic change in the surface - for example, the wood sugars are caramelised.
CLIMATE AND TEMPERATURE
or the answer to the question: what else influences the ageing of whiskies?
The outdoor climate in which a whisky is stored has a great influence on the speed of its ageing, its interaction with the wood of the cask and on evaporation. The higher the temperature, the more the alcohol penetrates the wood of the casks, and the greater the angel's share. Add moisture to the heat, and evaporation increases rapidly.
Sometimes there is no suitable climate or environment at the seaside, as is the case with the "Jefferson, Ocean Aged At Sea". The brand therefore sends its whisky around the world on ships, and it is exposed to the salty ocean air as it sways and expands. Meanwhile, Kavalan, from Taiwan, has made a name for itself around the world by ageing its whiskies a fraction of the life span of its Scottish competitors, thanks to their hot and humid climate.
The outdoor climate in which a whisky is stored has a great influence on the speed of its ageing, its interaction with the wood of the cask and on evaporation. The higher the temperature, the more the alcohol penetrates the wood of the casks, and the greater the angel's share. Add moisture to the heat, and evaporation increases rapidly.
Sometimes there is no suitable climate or environment at the seaside, as is the case with the "Jefferson, Ocean Aged At Sea". The brand therefore sends its whisky around the world on ships, and it is exposed to the salty ocean air as it sways and expands. Meanwhile, Kavalan, from Taiwan, has made a name for itself around the world by ageing its whiskies a fraction of the life span of its Scottish competitors, thanks to their hot and humid climate.
Basically, "blending" consists of bringing together a range of available batches, in most cases to create a better whole in an optimised product (but not only, as cost is also taken into consideration). It can be a mixture of different batches of spirits from the same raw material, but it can also be a mixture of different batches from different raw materials.
The assembly makes the following possible:
* the consistency of the product from one year to another
* to create a brand or house style
* optimising available resources
* to create exclusive unique products in limited quantities
* to adapt to consumer tastes, locally and/or globally
It influences :
* the quality
* style
* price
* image
* production costs
How is the diversity of the different lots created?
The possibilities are numerous:
a. by using different kinds of barely and/or cereals, malted or not (including barely unmalted ones for example)
b. ageing the alcohol produced in containers of different origins, such as :
d. by varying the cutting of heads and tails during the distillation process, creating fuller or lighter styles
e. by double or triple distillation (rare)
f. by sourcing batches from different origins, by buying whisky from other distilleries
g. by using (or not using) peat for certain batches
The assembly makes the following possible:
* the consistency of the product from one year to another
* to create a brand or house style
* optimising available resources
* to create exclusive unique products in limited quantities
* to adapt to consumer tastes, locally and/or globally
It influences :
* the quality
* style
* price
* image
* production costs
How is the diversity of the different lots created?
The possibilities are numerous:
a. by using different kinds of barely and/or cereals, malted or not (including barely unmalted ones for example)
b. ageing the alcohol produced in containers of different origins, such as :
- French oak, more or less charred
- American oak, more or less charred
- using casks that have already contained other types of alcohol, such as Port, Sherry, Sauternes, Madeira or other. As wood always absorbs tiny amounts from its containers, the previous ones interact with the new liquids and add congeners, creating more complex aromas in the final product;
- without forgetting that each barrel container ages differently, creating a unique product unit, even though the difference between the different batches may be minute;
d. by varying the cutting of heads and tails during the distillation process, creating fuller or lighter styles
e. by double or triple distillation (rare)
f. by sourcing batches from different origins, by buying whisky from other distilleries
g. by using (or not using) peat for certain batches
THE STYLE OF WHISKIES
For the sake of pure intellectual joy, what are the ways in which whiskies could be classified?
PER LAW?
The regulations in force in the different countries are a distinctive element between whiskies.
PER COUNTRY
Each country ends up developing a particular style (e.g. Taiwan vs. Scotland).
PER COLOUR?
Separating whiskies by colour is not a very common idea and to be honest may not be relevant or interesting. However, it would allow us to observe a rather fascinating characteristic of whiskies: their colours. The palette is particularly wide. What can the colour of whiskies tell us?
PER AGE?
PER STYLE?
PER METHOD OF DISTILLATION?
PER LAW?
The regulations in force in the different countries are a distinctive element between whiskies.
PER COUNTRY
Each country ends up developing a particular style (e.g. Taiwan vs. Scotland).
PER COLOUR?
Separating whiskies by colour is not a very common idea and to be honest may not be relevant or interesting. However, it would allow us to observe a rather fascinating characteristic of whiskies: their colours. The palette is particularly wide. What can the colour of whiskies tell us?
PER AGE?
PER STYLE?
PER METHOD OF DISTILLATION?
RESOURCES/SOURCES
"Whisky: The Manual" by Dave Broom
"Alcools" by André Dominé
Picture of the header #1: Photo by Jonathan M. Hethey on Unsplash
Picture of the header #2: Photo by Jacob Meissner on Unsplash
Picture of the header #3: Photo by YesMore Content on Unsplash
"Whisky: The Manual" by Dave Broom
"Alcools" by André Dominé
Picture of the header #1: Photo by Jonathan M. Hethey on Unsplash
Picture of the header #2: Photo by Jacob Meissner on Unsplash
Picture of the header #3: Photo by YesMore Content on Unsplash
