Whisky though a connoisseur’ drink, is little difficult drink to get used to. This review is written with an aim to try and look at what makes Malt whiskey what it is. I hope this helps you hold a conversation on whisky at a party even though you may still not pour yourself one.
Whisky (as it is spelt in Scotland and Canada) or whiskey (as it is spelt in US and Ireland) is derived from the Gaelic term “uisge beatha” which means “water of life”. Though several countries produce whiskies, the best are still the ones that originate in Scotland (Scotch), Ireland (Irish) and US (Bourbon). To some extent Japanese whiskies which are made with Scottish know how are also considered a fine drink. The predominant raw material used in the production of whisk(e)y is barely. Though world over cereals like rye, corn and wheat are also used to produce some excellent whiskies. The best of Whiskies are made from malts.
Single malts: Distilled at an individual distillery, single malt can be a blend of several whiskies that were produced at the same distillery, over a period of many years. The age that is mentioned on a bottle of single malt is representative of the number of years the youngest whisky in the blend has spent in the cask.
Vatted malts: malt whiskies that are a blend of whiskies that are manufactured by various distilleries belonging to one particular region or several regions at times. Like single malts these too can be made up of whiskies that were made during different years. This form of malts is relatively inexpensive as compared to single malts.
Grain whiskies: These are whiskies that are distilled directly from grains rather than malts. These are made from mechanical distilling equipments (called continuous, Coffey or patent stills). They are relatively less flavorful as compared to the malts, mainly due to the distillation process. They are come with the least of the price tags.
Blended Whiskies: A blend of malt and grain whiskies, these are the most widely exported and consumed type of whiskies. They offer the drinker, a balance between the flavor and elegance of malts as well as the lower price tag of the grain whiskies.
What is malt..?
Cereals as we all know are rich in carbohydrates. This carbohydrates needs to be converted in sugar so that fermentation can take place. Germination is a natural process wherein carbohydrates stored in seeds are converted by enzymes into soluble sugars so that the new plant can use this sugar to obtain necessary energy to grow. If a germination process is allowed to be completed all the carbohydrates get converted into sugar and the sugar gets used up by the seedling. So to have a sugar rich end product, germination should be stopped at the right time, just after the starch has been turned into sugar.
Malting for Whiskies is done by soaking cereals (predominantly barley) and then spreading them out so that in the presence of sunlight, germination process can begin. At an appropriate time, the germination is stopped by application of heat (in the case of Scotch by treating germinated cereal with peat smoke, which explains the peatiness or smoky quality of scotch whiskies).
What makes Scotch whisky special …?
Water: Pure clean and clear water is a must for whisky manufacture. Scotland has numerous springs and small rivulets that originate from melting snow. The water in these streams is also rich in minerals as they flow through rich and fertile soil, granite and peat.
Peat: Peat is decomposed vegetable matter, moss, roots fibers etc that are common in wetlands. Scotland has peat in abundance and this peat is dried and used as fuel to smoke the malting grains. They leave an indelible mark on the flavor of scotch.
The casks: In Scotland a distilled spirit needs to be aged at least for 3 years before it can be called a whisky. The best of scotch are often aged for longer periods. Ageing is a vital part of ensuring a quality product. Scotch is aged in wooden casks (they say even the size of the cask affects the final product). Most of scotch is aged in casks that have been previously used to age Bourbon, Port and Sherry there by imparting special characters to the whisky stored in them. During aging some alcohol evaporates, some mix with acids to form esters (responsible for aroma), the various flavors in the spirit “marry” to result in a well rounded product.
Scottish weather: Weather is a vital component as maturation or ageing as it is known is greatly dependent on it. Longer the ageing period, the mellower, complex and flavored a whisky gets. Scottish weather is ideal for long maturations. As in hotter climates, long maturations are not possible due to the evaporation (of alcohol) factor.
Tradition: Scotland has a tradition of whisky making. Most distillers even today make whiskies to exacting standards that are passed down the generations as family secrets. Some of the best Scotch producers have been in the business for more than 150 years.
How to drink a single malt: The best way to drink a single malt is to have it neat (a small measure with no ice or mixer) or on the rocks (on ice). This is however only suitable for cold weather conditions. In a country like India it is advisable that whisky is always consumed diluted with either soda or with water. Though, ice is a desirable option, I also know of people who enjoy scotch with warm water too. Whiskies are drunk for their unique flavor and taste; any flavored mixer will only mask the finer points in a whisky.
The best glass that is suited for drinking Scotch is the Old fashioned glass (medium sized glass with straight sides). Some whisky aficionados insist that crystal or cut glasses obscure the pleasure of enjoying a whisky’s color. The traditional Scottish way to drink scotch was however to drink it from a “Quaich” (derived from Gaelic “cuach”) which is shallow cup with two ears (handles). Originally Quaich was made from wood or horn, nowadays silver is used.
Suggested Buys..
If you are not an ardent whisky drinker, you may not want to spend a fortune on malt whiskies. It is advised that a person who is cultivating a taste for whiskies learn the first steps with grain, graduate to blended and then attain “nirvana” with single malts. The following is a list of single malts, with which any whisky drinker will be proud to be associated with.
From Scotland:
Highland malts: Glenmorangie(12 years old) , The Singleton of Auchroisk (10 years a suggested after dinner drink)
Speyside malts: The Glenlivet (12 years old), Glenfiddich (Special Old reserve – minimum 8 years old, Excellence- 18 years old)
Islay malts: Laphroaig (10 years old), Bowmore (12 years, 17 years old and also a rare special edition Black Bowmore)
From Ireland Bushmills(10 years old, a suggested after diner drink)
From Japan Miyagikyo (12 years old)
Single malts are celebration drinks. Firstly they are too expensive to be a day to day drink. Also there is so much passion, time and craftsmanship that go into single malt production that it needs to be treated with reverence.
DRINKING AND DRIVING DON’T MIX WELL