Introduction to Whisky Introduction to Whisky
Marcelo Lucena de Souza
Marcelo Lucena de Souza
( ( [email protected] [email protected] ) )
Whisky or Whiskey Whisky or Whiskey ? ?
Whisky is generally used for those distilled in Whisky is generally used for those distilled in Scotland, Canada and Japan
Scotland, Canada and Japan
Whiskey is used for Irish spirits and those Whiskey is used for Irish spirits and those distilled in the United States.
distilled in the United States.
What is it?
What is it?
Whisky is an alcoholic beverage distilled from Whisky is an alcoholic beverage distilled from grain, often including malt, which has then
grain, often including malt, which has then been aged in wooden barrels.
been aged in wooden barrels.
Origin Origin
First traces of distilled barley go back to the First traces of distilled barley go back to the XIIIth century by the Celts.
XIIIth century by the Celts.
In 1494, the first written proof of whisky In 1494, the first written proof of whisky production.
production.
People thought it as a marvelous medicine, People thought it as a marvelous medicine, helping to heal all kinds of diseases.
helping to heal all kinds of diseases.
Was initially called “Uisge Beatha”, “Water of Was initially called “Uisge Beatha”, “Water of life” in gaelic, evolving to “Usquebaugh”, then life” in gaelic, evolving to “Usquebaugh”, then
“Uisge” and finally “Whisky”.
“Uisge” and finally “Whisky”.
Early History Early History
Whisky tasted very different from what does Whisky tasted very different from what does today, in the sixteenth century it was
today, in the sixteenth century it was
consumed very young and had a brutal, raw consumed very young and had a brutal, raw
taste.
taste.
Many improvements were discovered by Many improvements were discovered by
accident. Ex. An old forgotten cask was found, accident. Ex. An old forgotten cask was found,
and the lucky owner
and the lucky owner realised realised that the whisky that the whisky had in fact not been destroyed but instead
had in fact not been destroyed but instead tasted better than ever!
tasted better than ever!
Early History Early History
After the Act of Union of 1707, which united the After the Act of Union of 1707, which united the
parliaments of Scotland and England, Whisky was the parliaments of Scotland and England, Whisky was the
subject of riots, violent crimes, tax raises, smuggling subject of riots, violent crimes, tax raises, smuggling
and illict distilleries.
and illict distilleries.
Stabilisation did not came until the 1820s, when the Stabilisation did not came until the 1820s, when the government stablished clear regulations of what kind government stablished clear regulations of what kind
of production was legal and what was not and of production was legal and what was not and
increased penalties for smuggling.
increased penalties for smuggling.
Types of Whisky Types of Whisky
Single Malt Single Malt
Grain Whisky Grain Whisky
Vatted Whisky Vatted Whisky
Blended Whisky Blended Whisky
Single Malt Single Malt
Comes from a single distillery Comes from a single distillery
All grain used for the marsh All grain used for the marsh has been malted
has been malted
(Single Malt Scotch pictured) (Single Malt Scotch pictured)
Grain Whisky Grain Whisky
Produced in a patent still by a continuous Produced in a patent still by a continuous process.
process.
Little flavor compared to Malt Whisky. Little flavor compared to Malt Whisky.
Used in the blending process of the Blended Used in the blending process of the Blended Whisky.
Whisky.
Best Blends contain no Grain Whisky at all!!! Best Blends contain no Grain Whisky at all!!!
Vatted Whisky Vatted Whisky
Blended from a number of different Single Malts of Blended from a number of different Single Malts of varying ages from a single distillery, but also from varying ages from a single distillery, but also from
Single Malts from different distilleries.
Single Malts from different distilleries.
Vatted Whiskies NEVER contain any Grain Whisky. Vatted Whiskies NEVER contain any Grain Whisky.
Are relatively rare compared to single malts and Are relatively rare compared to single malts and blended whisky and are also known as
blended whisky and are also known as pure malts pure malts
One of the most popular Vatted malts is Johnnie One of the most popular Vatted malts is Johnnie Walker Green Label (
Walker Green Label ( labelled a pure malt by the labelled a pure malt by the company)
company)
Blended Whisky Blended Whisky
Made from Malt and Grain Whisky Made from Malt and Grain Whisky
Blended is the most common type of Whisky, Blended is the most common type of Whisky, also the cheapest.
also the cheapest.
Brands like Johnnie Walker, Ballantines and Brands like Johnnie Walker, Ballantines and Chivas Regal, all have a blended series
Chivas Regal, all have a blended series
A typical Blended Whisky is composed of 2-3 A typical Blended Whisky is composed of 2-3 grain whiskies and 15-35 malt whiskies
grain whiskies and 15-35 malt whiskies
How do I make Whisky?
How do I make Whisky?
A typical Malt Whisky is made from 3 ingredients: A typical Malt Whisky is made from 3 ingredients:
barley, water and yeast.
barley, water and yeast.
The traditional process of making the Water of Life, The traditional process of making the Water of Life, consists of 6 steps:
consists of 6 steps:
MaltingMalting
MashingMashing
FermentationFermentation
DistillingDistilling
Filling and MaturationFilling and Maturation
BottlingBottling
Malting (1) Malting (1)
The malting process begins as the barley is soaked in water for two-three The malting process begins as the barley is soaked in water for two-three days in steep tanks. The soaking increases the moisture content of the days in steep tanks. The soaking increases the moisture content of the grains which in turn triggers the germination process. The barley is then grains which in turn triggers the germination process. The barley is then moved to a malting facility (e.g. a malting floor or a drum malting) where moved to a malting facility (e.g. a malting floor or a drum malting) where the germination continues. The purpose of the malting is to convert the the germination continues. The purpose of the malting is to convert the
starch in the grains into fermentable sugars which will feed the yeast during starch in the grains into fermentable sugars which will feed the yeast during the fermentation stage. Heat is produced during the germination so it is
the fermentation stage. Heat is produced during the germination so it is important to turn the barley continuously to keep the temperature even. If important to turn the barley continuously to keep the temperature even. If the temperature rises above 22°C the grains will die and the process of the temperature rises above 22°C the grains will die and the process of
converting the starch into sugar will be halted. In a traditional malting floor converting the starch into sugar will be halted. In a traditional malting floor the barley is turned by hand with wooden shovels called ‘shiels’.
the barley is turned by hand with wooden shovels called ‘shiels’.
After the germination is completed it is necessary to prevent the grain from After the germination is completed it is necessary to prevent the grain from developing further, thereby using up its food supply (the fermentable
developing further, thereby using up its food supply (the fermentable sugars). This is accomplished in a kiln where the malt is dried to remove sugars). This is accomplished in a kiln where the malt is dried to remove enough moisture from each grain so that further growth is halted.
enough moisture from each grain so that further growth is halted.
Malting
Malting (2) (2)
A kiln is a two-storey building where the upper floor is perforated to allow A kiln is a two-storey building where the upper floor is perforated to allow hot air to pass through from below. The lower floor contains a furnace
hot air to pass through from below. The lower floor contains a furnace where bricks of peat are burned to generate heat and smoke. The heat and where bricks of peat are burned to generate heat and smoke. The heat and
smoke rise through the perforations and dry the green malt. It is during this smoke rise through the perforations and dry the green malt. It is during this
stage that the malt gains its characteristic ‘peat-reek’.
stage that the malt gains its characteristic ‘peat-reek’.
The kiln with its pagoda roof is the most apparent characteristic of a The kiln with its pagoda roof is the most apparent characteristic of a
traditional whisky distillery. The roofs are designed to draw the smoke traditional whisky distillery. The roofs are designed to draw the smoke
upwards quickly enough so that the malt is not damaged by the heat (the upwards quickly enough so that the malt is not damaged by the heat (the
temperature of the malt must be kept under 70°C).
temperature of the malt must be kept under 70°C).
Today the majority of distilleries buy all or most of their malt from Today the majority of distilleries buy all or most of their malt from
centralised commercial maltings. For example, Glenfiddich buy all their centralised commercial maltings. For example, Glenfiddich buy all their
malt whereas Laphroaig malt 30 percent of their barley themselves.
malt whereas Laphroaig malt 30 percent of their barley themselves.
Balvenie is an example of a distillery which still do all their malting Balvenie is an example of a distillery which still do all their malting
themselves.
themselves.
Malting
Malting (Picture) (Picture)
Mashing Mashing
The malt is ground to grist in a mill and is then fed The malt is ground to grist in a mill and is then fed into mash tuns together with water that holds a
into mash tuns together with water that holds a temperature of about 60°C. The water is changed temperature of about 60°C. The water is changed three or four times during the eight-hour mashing three or four times during the eight-hour mashing period and the temperature is increased each time.
period and the temperature is increased each time.
The mashing creates a sugar solution that is called the The mashing creates a sugar solution that is called the
wort which is then separated from the spent grains.
wort which is then separated from the spent grains.
The mass of used grains is called the ‘draff’ and is The mass of used grains is called the ‘draff’ and is
not used further in the production process but is not used further in the production process but is
commonly used for cattle feed.
commonly used for cattle feed.
Fermentation Fermentation
The finished wort is quite warm and must be cooled before it The finished wort is quite warm and must be cooled before it can be mixed with the yeast. This is done in the ‘washbacks’.
can be mixed with the yeast. This is done in the ‘washbacks’.
These containers are traditionally made from larch or These containers are traditionally made from larch or pinewood but today stainless steel washbacks are also pinewood but today stainless steel washbacks are also
common. Nothing definite can be said as to what effect the use common. Nothing definite can be said as to what effect the use
of either material has for the finished product. The size of a of either material has for the finished product. The size of a
washback varies from 6 000 to 45 000 litres. Each washback is washback varies from 6 000 to 45 000 litres. Each washback is never filled to the top since the wort froths significantly during never filled to the top since the wort froths significantly during
the fermentation, a reaction caused by the release of carbon the fermentation, a reaction caused by the release of carbon dioxide. After two to three days the yeast is finally killed by dioxide. After two to three days the yeast is finally killed by
the alcohol it has produced and the fermentation process is the alcohol it has produced and the fermentation process is finished. The resulting liquid has an alcohol content of 5-8 finished. The resulting liquid has an alcohol content of 5-8
percent and is called the ‘wash’.
percent and is called the ‘wash’.
Distilling (1) Distilling (1)
The copper pot stills in which the wash is distilled have become the ultimate The copper pot stills in which the wash is distilled have become the ultimate symbol of whisky distilleries. The stills are made from copper since it is a symbol of whisky distilleries. The stills are made from copper since it is a material that is easy to work with, it does not rust and it is an efficient heat material that is easy to work with, it does not rust and it is an efficient heat
conductor. The copper is worn down slightly during each distillation conductor. The copper is worn down slightly during each distillation
however and the thickness must be controlled regularly. The minute copper however and the thickness must be controlled regularly. The minute copper
particles that are released from the still during each run add up over time and particles that are released from the still during each run add up over time and
a still seldom lasts for more than 25 years. The shape of the stills is very a still seldom lasts for more than 25 years. The shape of the stills is very important to the characteristics of the final spirit since it determines how important to the characteristics of the final spirit since it determines how
much of the various substances that are allowed to pass through during much of the various substances that are allowed to pass through during
distillation. Therefore great care is taken to make an exact copy any time a distillation. Therefore great care is taken to make an exact copy any time a
replacement is made.
replacement is made.
In general malt whisky is distilled twice although some distilleries practice In general malt whisky is distilled twice although some distilleries practice
triple distillation, for example Irish distilleries and a few Scottish distilleries.
triple distillation, for example Irish distilleries and a few Scottish distilleries.
The stills used for the first distillation is called ‘wash stills’. The resulting The stills used for the first distillation is called ‘wash stills’. The resulting
‘low wines’ spirit has an alcohol content of 20-26 percent. The low wines
‘low wines’ spirit has an alcohol content of 20-26 percent. The low wines spirit is distilled a second time in ‘spirit stills’.
spirit is distilled a second time in ‘spirit stills’.
Distilling (2) Distilling (2)
The ‘stillman’ has the critical task to collect only the desired The ‘stillman’ has the critical task to collect only the desired spirits from the second distillation (the ‘spirit run’). A mistake spirits from the second distillation (the ‘spirit run’). A mistake
will likely not be discovered until after the whisky has been will likely not be discovered until after the whisky has been stored for several years. At his assistance is the ‘spirit safe’
stored for several years. At his assistance is the ‘spirit safe’
which was developed in the 1820s to allow the government to which was developed in the 1820s to allow the government to control the amount of whisky produced at each distillery. The control the amount of whisky produced at each distillery. The spirit safe is fitted with hydrometers and thermometers which spirit safe is fitted with hydrometers and thermometers which the stillman uses to determine when the alcohol that exits the the stillman uses to determine when the alcohol that exits the still is the correct one for making whisky. Before the desired still is the correct one for making whisky. Before the desired
spirit starts to come through however, the stillman has to avoid spirit starts to come through however, the stillman has to avoid the first light alcohols that are called the ‘foreshots’. These are the first light alcohols that are called the ‘foreshots’. These are
allowed to flow into a separate tank and will later be re- allowed to flow into a separate tank and will later be re-
distilled together with the next batch of low wines.
distilled together with the next batch of low wines.
Distilling (3) Distilling (3)
The desired spirit is called ‘the middle cut’ or ‘the heart of the The desired spirit is called ‘the middle cut’ or ‘the heart of the run’ and starts to come through as the alcohol content reaches run’ and starts to come through as the alcohol content reaches
about 75 percent. The heart of the run is the only part of the about 75 percent. The heart of the run is the only part of the distillate that will become whisky. The stillman now diverts distillate that will become whisky. The stillman now diverts the spirit into a separate container. This is called ‘cutting on the spirit into a separate container. This is called ‘cutting on
spirit’. How long the heart of the run continues to flow varies spirit’. How long the heart of the run continues to flow varies
from distillery to distillery but on average the stillman cuts off from distillery to distillery but on average the stillman cuts off
spirit when the alcohol content of the distillate is down to a spirit when the alcohol content of the distillate is down to a
little more than 60 percent. The following, more heavy, little more than 60 percent. The following, more heavy,
alcohols are called the ‘feints’ ore the ‘tail’ and are diverted to alcohols are called the ‘feints’ ore the ‘tail’ and are diverted to
the same container as the foreshots.
the same container as the foreshots.
Distilling (4) Distilling (4)
When the spirit is cut on and off varies between When the spirit is cut on and off varies between distilleries, for example Glengoyne and
distilleries, for example Glengoyne and Aberlour cuts on spirit early at 73 and 71 Aberlour cuts on spirit early at 73 and 71
percent respectively. Some of the heavier more percent respectively. Some of the heavier more medicinal whiskies such as Laphroaig, Ardbeg medicinal whiskies such as Laphroaig, Ardbeg and Caol Ila cut off spirit as late as at about 60 and Caol Ila cut off spirit as late as at about 60
percent. Together with the shape of the stills, percent. Together with the shape of the stills,
these differences are among the most important these differences are among the most important
reason behind the different characteristics of
reason behind the different characteristics of
Distilling (Picture)
Distilling (Picture)
Filling and Maturation (1) Filling and Maturation (1)
After the distillation the spirit is cut to the strength it After the distillation the spirit is cut to the strength it will have when it is filled into the casks. Most
will have when it is filled into the casks. Most distilleries cut their spirit to 63.5 percent as it is distilleries cut their spirit to 63.5 percent as it is
commonly believed that whisky matures best at this commonly believed that whisky matures best at this
specific alcohol content.
specific alcohol content.
All casks used to store whisky are made from oak.
All casks used to store whisky are made from oak.
Most distilleries use oak casks that have contained Most distilleries use oak casks that have contained
sherry or bourbon (Macallan is the only distillery to sherry or bourbon (Macallan is the only distillery to
exclusively use sherry casks). Whisky receives its exclusively use sherry casks). Whisky receives its
natural amber colour from interacting with the wood, natural amber colour from interacting with the wood,
although it has become increasingly common to
although it has become increasingly common to
Filling and Maturation (2) Filling and Maturation (2)
The spirit is not legally considered to be whisky until it has been The spirit is not legally considered to be whisky until it has been stored in wood for at least three years. Some of the whisky
stored in wood for at least three years. Some of the whisky
evaporates through the wood during storage. About 1-2 percent of evaporates through the wood during storage. About 1-2 percent of
the whisky evaporates each year in a natural process which is called the whisky evaporates each year in a natural process which is called
the ‘angel’s share’. Since the alcohol content must be at least 40 the ‘angel’s share’. Since the alcohol content must be at least 40 percent in order for whisky to be called whisky, this means that percent in order for whisky to be called whisky, this means that
there is a theoretical limit to how many years a whisky can be stored there is a theoretical limit to how many years a whisky can be stored
before it has to be bottled. For example, if a whisky looses 1.5 before it has to be bottled. For example, if a whisky looses 1.5
percent of its alcohol content each year it may only be stored for 32 percent of its alcohol content each year it may only be stored for 32 years before the alcohol content drops below 40 percent. Because of years before the alcohol content drops below 40 percent. Because of this it is unusual for whisky to be stored much longer than 30 years.
this it is unusual for whisky to be stored much longer than 30 years.
Yet another reason for the limited maturation period is that whisky Yet another reason for the limited maturation period is that whisky
constantly picks up tannin from the wood, and too much tannin ruins constantly picks up tannin from the wood, and too much tannin ruins
the whisky. The greater part of all single malt whisky is stored the whisky. The greater part of all single malt whisky is stored
between 8 and 12 years.
between 8 and 12 years.
Filling and Maturation (Picture)
Filling and Maturation (Picture)
Bottling (1) Bottling (1)
Before the whisky is bottled it is usually filled into large tanks Before the whisky is bottled it is usually filled into large tanks to be cut with de-mineralised water to 40, 43 or 46 percent.
to be cut with de-mineralised water to 40, 43 or 46 percent.
Some bottlings are filled straight from the cask however, and Some bottlings are filled straight from the cask however, and
are thus called ‘cask strength’ or ‘raw cask’. This whisky is are thus called ‘cask strength’ or ‘raw cask’. This whisky is best enjoyed with some water although most whisky will in best enjoyed with some water although most whisky will in fact benefit from a slight measure of water since it enhances fact benefit from a slight measure of water since it enhances
both the flavour and the aroma of the whisky.
both the flavour and the aroma of the whisky.
After the whisky is cut it is common to chill-filter it. This is After the whisky is cut it is common to chill-filter it. This is
done in order to remove slight impurities from the whisky done in order to remove slight impurities from the whisky
which otherwise would cause a clouding effect at low which otherwise would cause a clouding effect at low
temperatures. Not all distilleries practise chill-filtering since temperatures. Not all distilleries practise chill-filtering since
they believe that it removes some of the character of the stored they believe that it removes some of the character of the stored
whisky.
whisky.
Bottling (2) Bottling (2)
Most distilleries do not have their own bottling facilities and Most distilleries do not have their own bottling facilities and buy the service instead from specialised bottling plants. There buy the service instead from specialised bottling plants. There are a few, however, such as Springbank, Glenfiddich and
are a few, however, such as Springbank, Glenfiddich and Bruichladdich who still do their own bottling on site –these Bruichladdich who still do their own bottling on site –these also use the same spring water that is used during the
also use the same spring water that is used during the
production process when they make the final cut of the whisky.
production process when they make the final cut of the whisky.
Not all matured whisky are bottled and sold as official Not all matured whisky are bottled and sold as official
bottlings; it is for example possible for a private individual to bottlings; it is for example possible for a private individual to buy their own cask at many distilleries. It is even more
buy their own cask at many distilleries. It is even more common for distilleries to sell some of their casks to common for distilleries to sell some of their casks to independent bottling companies. Some of the larger independent bottling companies. Some of the larger
independent bottlers are Signatory, Murray & McDavid, independent bottlers are Signatory, Murray & McDavid, Cadenhead’s, Gordon and Macphail and Douglas Laing.
Cadenhead’s, Gordon and Macphail and Douglas Laing.
Bottling
Bottling (Picture) (Picture)
Whiskey in the USA Whiskey in the USA
There are two major categories of Whiskey There are two major categories of Whiskey produced in the US:
produced in the US:
Bourbon Whiskey Bourbon Whiskey
Tennessee Whiskey Tennessee Whiskey
There are others, like Rye, Wheat and Corn There are others, like Rye, Wheat and Corn Whiskey.
Whiskey.
American Whiskey American Whiskey
Whiskey was introduced in the American Whiskey was introduced in the American Continent by Irish and Scottish immigrants.
Continent by Irish and Scottish immigrants.
Have few similarities with its European Have few similarities with its European counterparts.
counterparts.
No smoke is used to dry the corn, rye or No smoke is used to dry the corn, rye or
wheat, which are used in American whiskey.
wheat, which are used in American whiskey.
Because of this, American whiskey often has a Because of this, American whiskey often has a
fuller, stronger and sweeter taste.
fuller, stronger and sweeter taste.
Bourbon Whiskey Bourbon Whiskey
Officially, Bourbon Whiskey is made from at least 51% corn, Officially, Bourbon Whiskey is made from at least 51% corn, or maize, (typically about 70%) with the remainder being
or maize, (typically about 70%) with the remainder being wheat, rye, and malted barley.
wheat, rye, and malted barley.
Aged in new charred white oak barrels for at least two years Aged in new charred white oak barrels for at least two years (usually much longer).
(usually much longer).
Accordingly to US legislation, it can be produced anywhere in Accordingly to US legislation, it can be produced anywhere in the USA, but only those produced in the state of Kentucky can the USA, but only those produced in the state of Kentucky can
bare the name “Bourbon”.
bare the name “Bourbon”.
Has its name after the French royal family, originally Has its name after the French royal family, originally
produced in a region called Bourbon (nowadays the state of produced in a region called Bourbon (nowadays the state of
Kentucky). In the shipments, people often referred to it as Kentucky). In the shipments, people often referred to it as
“Old Bourbon” and that was how the Whiskey became known
“Old Bourbon” and that was how the Whiskey became known as “Bourbon Whiskey”.
as “Bourbon Whiskey”.
Bourbon Whiskey (Picture)
Bourbon Whiskey (Picture)
Tennessee Whiskey Tennessee Whiskey
Similar to Bourbon Similar to Bourbon
The difference between Bourbon and Tennessee The difference between Bourbon and Tennessee whiskey is that Tennessee whiskey must undergo a whiskey is that Tennessee whiskey must undergo a
process that requires that the whiskey be filtered process that requires that the whiskey be filtered
through an approximately 10 foot thick layer of through an approximately 10 foot thick layer of
maple charcoal. This step is considered to give the maple charcoal. This step is considered to give the
whiskey a distinctive flavor and also makes it whiskey a distinctive flavor and also makes it
unusually mild.
unusually mild.
The most famous Tennessee Whisky is Jack Daniel’s. The most famous Tennessee Whisky is Jack Daniel’s.
Tennessee Whiskey (Picture)
Tennessee Whiskey (Picture)
ENJOY
ENJOY
References References
www.wikipedia.org www.wikipedia.org
www.thewhiskyguide.com www.thewhiskyguide.com
www.whiskyweb.com www.whiskyweb.com
www.welsh-whisky.co.uk www.welsh-whisky.co.uk
