|
3.1 THE HISTORY OF WHISKY
In the past whisky distilling was a custom in Scotland. They produced whisky for their own need-ings, they made the grain from their fields, the peat from their hills and the clear water from their springs to the "water of life". The term whisky comes from the gaelic word "uisge beatha", that means "water of life".
The word whisky was first mentioned in the year 1494. In the year 1713 the british parliament de-cided to collect the main part of the malt taxes from Scotland. In this decade the illicit-distilling reached its climax. The main part of the illicit-distillings were shared around the highlands. In the year 1823 the british parliament reformed the taxation. During this time the government discovered 14.000 illicit-distilleries. In the 19. century the patent still process was found and revolutionized and industrialized the whisky distilling process as we know it today
3.2 MALTING
Barley is first steeped in water, then spread out to germinate, and turned regularly to prevent heat building up. Traditionally, it was tossed into the air with wooden shovels in a malt barn attached to the kiln. Most malt is now made in large central maltings. Starches in the sprouting grains are gradually converted into natural sugars. After seven to fourteen days the green malt goes to the kiln for drying. Heat halts the growth, and the smoke from peat added to the fire imparts flavour. After years of experience, the maltser can judge the quality of the malt by biting a grain to test its texture and sweetness.
3.3 MASHING
The dried malt is ground into a coarse flour or grist, which is mixed with hot water as it pours into the mash tun. The quality of the pure Scottish water is important. The mash is stirred, helping to convert the remaining starches to sugars. After mashing, the sweet sugary liquid is known as wort. The spent grains - the draff, is processed into cattle feed.
3.4 FERMENTATION
The wort is cooled and pumped into huge wash backs, where yeast is added and fermentation be-gins. The living yeast feeds in the sugars, producing alcohol, and small quantities of other complex compounds known as congeners, which contribute to the flavour of the whisky. Large volumes of carbon dioxide gas are also produced and the wash froths violently. Revolving switchers cut the head to prevent it overflowing. After about two days the fermentation dies down, and the wash con-tains 5-10 per cent of alcohol by volume.
3.5 DISTILLATION
The wash is distilled twice, first in the wash still, to separate the alcohol from the water, yeast and other waste matter. This pot ale is saved for use in animal feeds. the distillate from the wash still, known as low wines, then goes to the spirit still. The more volatile compounds which distill off first - the foreshots, and the final runnings where more oily compounds are vaporized - the feints, are both channelled off to be redistilled in the next batch. Only the pure centre cut, or heart of the run, which is about 60 per cent alcohol by volume, is collected in the spirit receiver.
3.6 POT STILLS
In some mysterious way, the shape of the pot still affects the character of the individual malt whisky, and each distillery keeps its stills exactly the same over the years. In distillation the still is heated to just below the boiling point of water, and the alcohol and other compounds with a lower boiling point vaporize first and pass over the neck into either a condenser or a worm - a large coo-per coil immersed in cold running water. Whether a condenser or a worm is used also influences the character of the whisky.
3.7 SPIRIT SAFE
All the distillates pass through the spirit safe - whose locks are under the control of the Customs and Excise. The stillman uses all his years of experience to test and judge the various distillates without ever being able to come into physical contact with the spirit.
3.8 MATURATION
The newly distilled, colourless, fiery spirit, is filled into oak casks which may have been used be-fore for Scotch whisky or sherry. While maturing, the whisky becomes smoother and more flavour-some, and draws its golden colour from the cask. A proportion of the higher alcohols turns into es-ter and other complex compounds, which subtly enhance each whisky distinctive characteristics. By law whisky must be matured for at least three years, but most single malts lie in the wood for eight, twelve or even fifteen years. About 2 per cent of the whisky evaporates from the cask each year - the angels's share. Unlike wine, whisky does not mature further once bottled.
3.9 THE PERFECT DRAM
While the distinctive single malt produced by an individual distillery is becoming increasingly popular, most of the Scotch whisky enjoyed throughout the world is created by blending. By nosing samples in tulip-shape glasses, the blender selects from a wide palate - from the numerous High-land and Speyside malts, the strongly flavoured and peaty Islay and Campbletown malts, and the softer and lighter Lowland malts. These are combined with grain whisky - a true whisky made from unmalted maize, which is the basis for all blends. The range of Scotch whiskies also includes de-luxe brands, blends of aged malts and well-matured grain whiskies; and vatted malts, which are blends containing only mature malt whisky.
|
