Emilio Fernandez de la Vega ESOL 2011-2012 Class: Jura

TheofHistory

WhiskyScottish

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Index

Introduction ……………………………………………………………………… 5

Origins of whisky ………………………………………………………………… 7

The main components of whisky …………………………………………… 8

Processing, fermentation and distilling …………………………… 9

The maturity of whisky in oak barrels ……………………………… 10

The types of whisky: malts and blended …………………………… 11

The personality of Scotch whisky …………………………………… 13

The regions of whisky in Scotland …………………………………… 14

Conclussions …………………………………………………………………… 16

Bibliography ……………………………………………………………………… 17

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Introduction

My topic is “The history is Scottish whisky”. I choose this topic because I like history and enjoy drinking a glass of malt whisky (but I don’t remember the last time I enjoyed of a glass of malt whisky).

The topic is interesting to me because it’ll help to know and understand the history and different types of whisky and its different flavours.

I will write about origins of whisky, the whisky’s making and, if I can, I’ll write something about distilleries.

I will find the information by the internet (the pictures used in this proyect, too).

My aim is to find out the differences between several Scottish whiskies and to improve my “writing”

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Origins of whisky

Everybody thinks that whisky originated in Scotland, but according to floklore St. Patrick introduced

distilling in the 5th century in Ireland, and it was the monks of this country who brought to Scotland the aqua vitae in its process of Christianization.

There are many people who disagree with this statement, but the first document referring to the whisky was in 1494, when the priest in Scotland John Cox recorded the sale of eight bolls of malt to produce liquor that was used at funerals to comfort of the passengers. It is in a list of funeral expenses of the fifteenth century on the island of Islay, where it appears for the first time the word uisky.

The first tax was imposed on spirits in thereign of Charles I of England, on the Scottish Parliament, to help finance the Royal Navy. The 18th century is the smuggling time like a form of rebellion about taxes imposed on whisky by the kings of England, and they decreed a period of prohibition of distilling, in bad years (mid- 18th century and early 19th century). At this time, distilling illegal, and criminals were banished to the New World (Australia).

In 1820, private distilling was allowed as a Scottish right. Scottish landowners supported the construction of new distilleries, which tripled in one year, and the oldest in operation which survived to this day, dates back to this period.

In 1827 Robert Stein invented the method that allowed continuous distilling. It was who perfected and patented the product Aeneas Coffey. With this new system distillates of any cereal were obtained, in a continuous process, much cheaper than that obtained in traditional copper stills.

Perhaps the most significant factor in the development of whisky was an insect coming from America, phylloxera, which devastated the vineyards of France between 1860 and 1890. The cognac, favourite liqueur of the English upper class momentarily disappeared for lack of raw material, and the Scots took the opportunity to market his whisky in a labeled art bottle.

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The main components of whisky

The whisky comes from grains and spring water, so all the distilleries are near springs or rivers to

ensure a water supply. In the region of Speyside (Spey, the river) the rock where the streams run is granite. In contrast, in the south coast of the island of Islay, springs flowing through fields of peat and its color is chocolate.

The water involved in the entire whisky-making process: from initial soaking of the barley to germination and malting, mashing in cask, where hot water is added to extract the sugars, even in the initial dilution of the transparent liquid flowing from the stills, and with which alcoholic strength is lowered to 63.5° to improve ripening in the barrel and once this period of aging is completed, the whisky is added to lower the water prior to graduation bottling.

Although the whisky can be made with different types of cereals such as wheat, rye and corn, barley is its best quality. This cereal, grown in spring and harvested in late summer, is perfectly suited to the climatic conditions in Scotland.

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Processing, fermentation and distilling

The first of the whisky that was developed was Malt, which comes exclusively from barley. This cereal is rich in starch, but for an alcoholic beverage, you must first malting it. This process involves

soaking the grains in water for several days, and then spreading there on the floor of the malting to begin germination, at a controlled temperature. After one week, the process is for bring it to the drying ovens where it is lightly toasted, yielding malt. In traditional ovens, a charcoal type of low calorific value, resulting from the decomposition of roots of heather and moss.

Once dry the malt, is ground and you get a coarse flour called grist, which is added in very hot water maceration tanks to extract their sugars. And this must, once cool, is put in wooden vats, to which yeast is added to ferment. Fermentation lasts between 40 and 72 hours, and the resulting alcohol has a ranking of between 7° and 9°.

Whisky from grain, grain whisky, they call it by obtained from wheat, corn or unmalted rye to which is added a small amount of malted barley, to help you get the sugar. These cereals are cooked before proceeding to maceration, and then follow the same process of fermentation in malt whiskies.

The liquid obtained was distilled twice in copper stills, post-still in the case of Malta, whose shape and size are critical to the quality of the whisky.

The first distilling of the alcohol separation process of this first water has a lower boiling point, it is obtained by the low wines with a graduation of less than 30°. These low wines are taken to another still of less capacity, in which steam is collected in its curved neck which terminates in a capacitor. The traditional system of condensation consists of immersing the coil in large vats of cold water, located on the outside of the distillery. In this second distilling, it is essential to separate the first distillate fraction, heads, where methanol is concentrated, as the last portion of the distilling, tails, of low alcohol concentration.

Only whisky is used for cutting core, the master distiller controlled the keys of the Spirit Safe. This spirit crystal, about 70° alcohol, is the only one which is destined to be aged in oak barrels, and has all the hallmarks of the distillery.

Meanwhile, whisky grains are distilled continuosly in large stills, in a faster and cheaper process, where you get spirits with 94° alcohol, and are therefore softer and more delicate in flavor than those obtained in copper stills post-still.

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The maturity of whisky in oak barrels

Maturation is the final step in the process of making whisky. The distilled spirits,

colorless and fiery, flowing from the stills, still don´t have the final color of the whisky. This has to be aged in barrels for at least three years before it can legally be called that. In this period, the whisky becomes smoother, acquiring its final colour in the barrels.

Until the early Twentieth Century, whisky was consumed without aging, passed directly from the stills to the pitchers, (as the more expensive barrels.) But this changed in 1908 when new laws forced three years on aging in oak barrels before sale. The English merchants, who imported Jerez’s barrels and sold wine in bulk, then when empty and offered these to distillers.

The type of barrel used determines the color and taste of the whisky. The full barrels are stored in dark, cold stores, and since wood is porous, the air penetrates through the pores, bringing their unique attributes.

Also, some of the liquid evaporates over the years, at a rate of 2% per year, called the part of the angels, and which is a quarter of a barrel drop after 12 years.

Currently the most used barrels come from Bourbon, built of white oak with a capacity of 200 litres, that have held for three years this type of whisky, and increasingly use less traditional Jerez´s barrels, 500 litres capacity.

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The maturity of whisky in oak barrels

The types of whisky: malts and blended

I n 1853 Andrew Usher, Glenlivet distillery agent, produced the first batch of blended malt whiskies, only allowed to whiskies in a single distillery; the single malts. Usher applied his knowledge to mix

a fixed portion of malt whisky and grain, getting a drink that combines the best of each type of whisky, called blended, which greatly welcomed by the merchants, dealers in wines and merchant shipping, which supplied its products to hotels and public facilities.

Currently, blended accounts for 90% of the consumption of whisky, and for many years distilleries have developed their malts exclusively for mixing in blended. Although in the 70’s it began to emerge as a market across Scotland, single malts, and are considered the epitome of whisky, such as Glenlivet, Glenfiddich or Talisker.

The malt whiskies can be divided into two categories: the single malt, from a single distillery and often carry the same name on the label, and blended malts, blending malt whiskies from several distilleries, although they are of inferior quality. This group received until recently, the term pure malt or vatted malt, expressions which are no longer used as these were somewhat confusing for the consumer.

Finally, there is the category of whiskies grains (grain whisky), obtained from the distilling of any type of grain (maize, barley, rye, wheat) malted or unmalted by continuous distilling. These neutral spirits are perfect for blending with the malt, after a minimum period of maturation in oak barrels for at least three years. An example of this type of whisky is Pure Cameron Brig Single Grain prepared in Fife, which mature over ten years in Bourbon casks.

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The personality of Scotch whisky

I n Scotland there is no official ranking of the different regions of whisky, but they have a

well-defined regional personality.

The main elements that make the difference are two: the type of water they use, the finest being the whiskies springs that flow through a granite floor, ranging from the fields of peat, and drying or otherwise of the barley peat fire, which marks a major smoked malts from the islands, and we can cite as a third factor, the climate of the region where the distillery is located, and which affects the rate at which mature whisky.

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The regions of whisky in Scotland

Lowlands

Yhe area south of Edinburgh and Glasgow, is the hottest part of the country, so their malts mature rapidly. In this region it is largely Scotch barley, and the malts are soft and easy to drink.

In the past, there used to be a brewery in every town. This style is smooth malts, honeyed and mature more quickly than in the Highlands. At present there are very few active distilleries; Bladnoch, Inverleven, Auchentoshan, Glenkinchie and Springbank.

Highlands

North of Scotland, the malt whiskies which are produced are very tasty and are great character. Within this vast region is the prestigious Speyside region.

North of Inverness The Dalmore and Glenmorangie distilleries are located, and on the islands Highland Park and Scapa, Old Pulteney.

Near Aberdeen, there are several distilleries: Glen Deveron, Knockdhu, Ardmore, Royal Lochnagar and Glen Garioch.

Speyside

It is known as The Garden of Scotland for its mild climate. They make a whisky which is tasty and elegant with fruity notes. This region is situated on the banks of famous River Spey.

Half of Scotland’s distilleries are concentrated in Speyside. In this region you will find the Longmorn and Strathisla distilleries (the oldest operating Speyside, 1786), The Glenlivet, Macallan, Cardhu, Aberlour, Gragganmore, Glenfarclas, Glenfiddich and Knockando (founded 1886).

Islands: Skye, Mull, Jura and Islay

The malts from the islands off the west coast of Scotland, are characterized by smoking due to the widespread use of peat. These include whiskies Skye, Mull, Jura and the famous Islay malts are produced.

The only distillery left today is Skye Talisker, located in the Bay of Harport.

Further south is the island of Mull, which also has a single distillery, Ledaig, built in 1798 in the fishing village of Tobermory. And the island of Jura, famous for being the place where George Orwell lived for three years to write his novel, 1984. It is the Isle of Jura distillery.

Laphroaig is the most traditional distillery in Islay, whose medicinal character it’s allowed the sale during the years of Prohibition in the United States. Adberg and Lagavulin, which are elevated to the category of myth among the great lovers to take a minimum of 16 years to mature.

In the capital of Islay, Bowmore Distillery is the same name, Bunnahabhain, on the north coast and Bruichladdich, the most westerly distillery in Scotland. Islands: Skye, Mull, Jura and Islay

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Conclussions

This spirit that have so many years ago gets its fame, unfortunately for the French people, to the phylloxera thanks to this bacteria because the Scottish people had the opportunity to sell whisky to

the to British lords, and raise the whisky category.

Today, whisky is world famous and is drunk in many countries. It is drunk alone, with ice cubes, mixed with Coke, orange juice (and other juices) and even Red Bull. Some people, to enjoy all the nuances of whisky, add stone cubes.

But most importantly, the Scottish people have to be proud of producing such delicious spirit.

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Bibliography

http://www.diageo.com/en-row/Pages/default.aspx

http://www.scotchwhiskyexperience.co.uk/

http://www.dcs.ed.ac.uk/home/jhb/whisky/scotland.html

http://www.discovering-distilleries.com/

http://www.scotchwhisky.net/

http://www.lochlomonddistillery.com/

http://www.whisky.com/history.html

http://www.whisky-distilleries.info/Histoire_EN.shtml

http://www.argyllonline.co.uk/index.asp?id=213

http://en.wikipedia.org/wiki/Scotch_whisky

http://www.mysterious-scotland.com/whisky/whiskey.html

http://www.heartoscotland.com/Categories/ScotchWhisky.htm

http://www.uisge.com/wt/history.html

http://www.historic-uk.com/HistoryUK/HistoryofScotland/Uisge-Beatha/

All pictures have been downloaded from Google and edited by Adobe Photoshop:

https://www.google.com/search?tbm=isch&hl=es&source=hp&biw=1273&bih=686&q=scottish+whisky&gbv=2&oq=scottish+whisky&aq=0&aqi=g1g-S1&aql=&gs_l=img.1.0.0j0i24.10132l10132l0l12381l1l1l0l0l0l0l73l73l1l1l0.frgbld.

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