Single malt whiskey: rating. Single malt whiskey: names, prices

There are no people who don't like whiskey
there are people who have not yet found their variety.
Scottish folk wisdom

According to statistics, Scotch whiskey is one of the best-selling drinks in the world. Just imagine: in the second when you read the title of this article, more than 30 bottles of Scotch whiskey were bought in the world! According to experts, Scotch whiskey is sold 2 times more than Irish, Canadian, Japanese and American combined. These numbers speak volumes. Scotch whiskey rating beats all possible records. Let's figure out what kind of drink it is, and "what it is eaten with"!

Scottish "water of life"

First, I would like to draw attention to the name of this alcoholic drink. In the word whiskey English. whiskey linguists have found bright Celtic roots, this name comes from the Celtic "uisge baugh" or "uisge beatha", which means "water of life". This word is equivalent to the Latin "aqua vitae", which elevates whiskey to the rank of a great drink.

The history of Scotch whiskey is incredibly complicated, and the origin of the distillation process remains a mystery. But the fact that the Celts were engaged in the distillation of mash and called the resulting "fiery" liquid "water of life" remains a fact. Centuries later, the art of distilling in Scotland has undergone many changes for the better, and the "water of life" has turned into Scotch whiskey - a drink that is now loved by the whole world.

In one of the entries in the Treasury Tax Reports of 1494, it was written: “Give to the monk John Core eight tins of barley for the production of the“ water of life ”. Obviously, in the XIII century, the monks were downright virtuosos in the creation of whiskey, since one and a half thousand bottles of distillate can be prepared from such an amount of barley (8 boxes). Of course, in those days, due to primitive equipment, the produced alcohol was of poor quality, but over time, somewhere in the 16th-17th centuries, great advances were made in distillation technology.

Scotch whiskey "in law"

In order to be called Scotch whiskey, distilled spirits must meet the standard Scotch Whiskey Order 1990, adopted in the UK:
- Scotch whiskey must be distilled in Scotland from water and ground grains;
- Scotch whiskey must be fermented with yeast;
- alcohol must have the aroma of the raw materials used in its production;
- Scotch whiskey must be aged exclusively in oak barrels in Scotland for at least 3 years;
- real Scotch whiskey cannot contain additives other than water and caramel.

I propose to pay attention to one more point, which for me, as a linguist, is of great interest. In English, whiskey can be referred to as whiskey or whiskey. The first option refers to Scotch whiskey, and the spelling with the "extra" letter "e" refers to a drink made in the USA, Canada or Ireland. So if you see the word “whisky” on the label, then you can be sure that you have Scotch whiskey in front of you.

Sometimes Scotch whiskey is called scotch (from the English word Scotch - Scottish or Scotch). Scotch drink is a full-fledged synonym for Scotch whiskey. Therefore, dear readers, I think you will no longer have questions like - Scotch whiskey scotch or not?

According to another law, Scotch whiskey is divided into five categories. Below are all varieties of Scotch whiskey.
1) single malt- This is a single malt Scotch whiskey, which is 100% made from grains of one distillery.
2) single grain- Grain Scotch whiskey. This is the same Scotch whiskey, distilled in the same production from water and grains. In the production of this drink, it is possible to use not only barley, but also other cereals.
3) Blended- blended Scotch whiskey, a mixture of single malt and grain whiskeys from different distilleries.
4) Blended Malt- Scotch whiskey blended malt, created from several single malts from different distilleries.
5) Blended Grain- grain blended Scotch whiskey, created by mixing whiskey from several distilleries.

All of the above types of Scotch whiskey, of course, are produced in Scotland.

scotch whiskey recipe

At the very beginning of the origin of the process of production of malt whiskey, barley served as a raw material. Here there are some similarities with the main Russian "competitor" of whiskey - vodka, the raw material of which is also grain. Moreover, earlier vodka, like whiskey, was made by distillation, instead of the current ratification. This "battle of two titans" will never end, because each drink has its own advantages and disadvantages.

So, the recipe for Scotch whiskey is as follows: the malt is harvested, then dried using peat smoke. Let's stop for a moment to address one important question - what is the difference between Scotch whiskey and Irish whiskey? So, when drying malt in Ireland, peat is rarely used, which is popular in Scottish distilleries. That is why there is no specific peaty flavor in Irish whiskey, unlike Scotch. Very often you can hear the question - which is better Irish or Scotch whiskey? This must be decided by every whiskey fan for himself.

Back to making Scotch whiskey. Dried malt is mixed with water to produce wort, fermented and distilled. The resulting alcohol is stored in oak barrels for a certain amount of time. Interestingly, the taste of Scotch whiskey is influenced by many factors: the composition of peat, water, the drink that was previously aged in barrels, as well as the geographical location of the plant. Because the casks are not stored properly, whiskey aging by the sea (island whiskey) can take on hints of seaweed, iodine and salt. I was wondering why Scotch whiskey is so often aged in oak sherry casks. I decided to find out: it turns out that this is due to historical factors. In the XVIII - XIX centuries. sherry was a very popular alcoholic drink in England, and the thrifty Scots collected empty sherry casks and then used them to store whiskey. As they say, everything is useful in the household! And so it happened: sherry "bequeathed" his "house" to whiskey.

To date, the bulk of whiskey produced in the world is blended Scotch whiskey, that is, both malt and grain whiskey have found their refuge in its composition. The most optimal ratio of malt whiskey to grain whiskey is 2:1. As many experts admit, blending is one of the most complex processes in all whiskey production. In 1853, for the first time, blending technology was applied by Andrew Asher, the owner of a distillery in Edinburgh. Very often, our readers have the question of how to determine the age of blended whiskey, because, as you know, the blend includes spirits of different aging periods. AT this case whiskey age is determined by the youngest drink included in the blend. It is this figure that is indicated on the label of a bottle of Scotch whiskey.

Regions

All of Scotland is traditionally divided into four regions where whiskey is produced: Highlands, Lowland, Islay and Campbeltown.
1) Highlands- Scotch whiskey is produced here: Aberfeldy, Balblair, Dalmore, Dalwhinnie, Glen Ord, Glenmorangie, Oban and Old Pulteney. The islands are not recognized as a region by the Scotch Whiskey Association (SWA) and are instead considered part of the Highlands region.
2) B Lowlands there are only three active distilleries: Auchentoshan, Bladnoch, and Glenkinchie.
3) Islay- has eight distilleries producing Scotch whiskey: Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Lagavulin and Laphroaig. The new whiskey distillery Kilchoman recently started production there, with their Scotch whiskey hitting the market in September 2009.
4) campbeltown has recently been re-established as a recognized Scotch whiskey producing region.

There are two other sub-regions producing Scotch whisky: Islands- the unrecognized sub-region includes all island whiskeys (with the exception of Islay): Arran, Isle of Jura, Tobermory, Highland Park and Scapa and Talisker. speyside- Valley of the River Spey in northeastern Scotland. Almost half of Scotland's total whiskey distilleries are located there, including Aberlour, Balvenie, Glenfiddich, Speyburn, Glenlivet, Glenrothes and Macallan Scotch.

More about Scotch Whiskey

Today it is difficult to say exactly how to find the best Scotch whiskey, because there are no comrades for the taste and color, and the brands of Scotch whiskey are surprisingly diverse. Scotch whiskey is drunk by the whole world, which has been infected with this epidemic for a long time. Scotch whiskey has become the property of the nation, the pride of the country. In honor of this amazing drink in the capital of Scotland, Edinburgh, a museum of Scotch whiskey called Scotch Whiskey Experience was opened. The Scotch Whiskey Museum is a copy of a distillery, and within an hour, experts will show you all the stages of whiskey production, tell you how to drink Scotch whiskey correctly, and even offer to try a sip of scotch - the world-famous "drum". Do you know what "drem" is? The fact is that in Scotland a serving of whiskey is usually called the word "dram" ("drum" or "drem"). In bars and restaurants, you will be poured a drem so that the drink will barely cover the bottom of the glass. The expression "good dram" ("good drum") means that the whiskey is poured three fingers from the bottom of the glass. Don't forget that knowing how to drink Scotch whiskey is very important. This is a drink with a rich history, so the culture of drinking it is a very important point.

You can buy Scotch whiskey anywhere in the world, and our store offers you the highest quality whiskey. We guarantee the authenticity of each bottle, as we only have direct supplies from manufacturers.

Another point that interests absolutely every lover elite alcohol is the price of scotch whiskey. You can easily find out how much Scotch whiskey you want to try on our website. By the way, about the price. The price of Scotch whiskey can sometimes lead to complete shock. So, in New York at Christie's auction in March 2012, a bottle of Glenfiddich 1957 whiskey was sold for 94 thousand dollars. And in June 2012, Glenfiddich 1937 whiskey was put up for auction at Christie's, for which, according to experts , can pay about 108 thousand dollars. As for the most expensive whiskey in the world, it is Macallan in Lalique 64-year-old Scotch whiskey, which was sold at auction in November 2010 for a record $460,000. However, an exclusive crystal decanter from the famous crystal manufacturer Lalique should be added to the price of the drink. In general, whiskey is a great investment. Here's a good example for you: 17-year-old Ardberg whiskey in February 2005 cost $75, and in November 2007 it was already $198.

So, Scotch whiskey is a spirit drink with a grandiose history behind it, and a great future ahead of it. Interestingly, doctors have even proven the usefulness of malt whiskey. They say that whiskey is much healthier than red wine, as it contains high amounts of the antioxidant ellagic acid. It is able to resist various heart diseases and stop the development of cancer cells. But, of course, do not forget that "excessive alcohol consumption is harmful to your health." Scotch whiskey is a drink that can be too much, but never enough. Such is he, this magnificent adhesive tape!

When the idea came to me to write an article about Scotch whiskey, it was already quite cold outside, and winter was gradually coming to the whole territory of Russia. It is in the cold and dank season, sometimes, after a working day, you want to warm up, perhaps the most favorite strong drink - whiskey.

For many centuries, it was Scotland that was the leader in the production of whiskey, so they have achieved an incredible variety of tastes and smells of this wonderful drink. The efforts that Scottish distillers are showing to improve their national drink excites the imagination. It seems that for them there is no limit to perfection. That is why, this article is dedicated to Scotch whisky.

History of Scotch Whiskey

The first written mention of whiskey was found in the records of the Treasury Tax Scotland, which are dated June 1, 1495. The notes stated: "By order of the king, to give brother John Core eight boxes of malt, for having made the 'water of life'."

"Water of Life" - this is how they used to call an alcoholic drink that was distilled from malt. Subsequently, the drink was given the name - whiskey. If you count how much whiskey you get from 8 boxes of malt, you get about 1,500 bottles, which the monk John produced in 1494.

Whiskey has grown in popularity throughout Scotland over the decades. In 1644, the government began taxing whiskey producers in order to generate income from this drink and control all production. However, despite all attempts to regulate and generate income from distillers, people began to produce whiskey underground and this activity flourished like never before.
By 1780 there were 8 official distilleries in Scotland and more than 400 clandestine ones. By 1823, the local parliament realized that the only way to bring producers out of the shadows was to ease tax collections. Thus, the Excise Act was born.

The popularity of Scotch whiskey picks up again by 1831 with the advent of a new method of production. Now, thanks new technology, distilleries were able to produce softer spirits at a significantly lower cost.

In 1880, Scotch whiskey began its worldwide expansion thanks to a small insect that was devouring vineyards in France. Vineyards began to be cut down en masse, which led to a drop in the production of wine and cognac. And since wine and cognac were the most popular drinks consumed every day, they had to be replaced with something. Actually, Scotch whiskey has become a new popular drink all over the world.

Types of Scotch Whiskey

There are two main types of Scotch whiskey in the world: single malt and grain. Of these types, 3 subcategories are still distinguished: blended, malt blended, grain blended.

1. Single Malt Scotch Whiskey

Single malt Scotch whiskey is by far the most popular type of whiskey in the world. In fact, it is whiskey produced at one distillery, using malted barley (malt) and water. Single malt whiskey contains no other grains and must be produced exclusively in Scotland.

2. Grain Scotch Whiskey

Grain Scotch whiskey is less common in the world. For the production of whole grain whiskey, malt, water, and various grains or cereals are used. Grain Scotch whiskey should be produced in one distillery and only in Scotland, where it acquires the name "Scotch". It is from this type of whiskey that various blends are made.

3. Blended Scotch Whiskey

This type of Scotch whiskey is made from at least one or more single malts to be blended with one or more grain Scotch whiskeys from different distilleries.

4. Malt Blended Scotch Whiskey

Malt blended Scotch whiskey is actually one of the most unusual types of whiskey that can be found today. It is essentially a blended whiskey made from several single malt Scotch whiskeys from different distilleries. Previously, this whiskey was called "Pure Malt".

5. Grain Blended Scotch Whiskey

Grain blended Scotch whiskey is very similar to malt blended whiskey, except that it uses two or more grain Scotch whiskeys from different distilleries. Then all this is mixed and the product is obtained.

The myth of two-malt and three-malt whiskey

Surely, someone has heard of whiskey "two malt" or "three malt". In fact, this is nothing more than a marketing ploy of single malt whiskey producers. In fact, the inscription "double malt whiskey" means that the whiskey was settled in two different oak barrels.

Name "Scotch"

While most consumers have the general idea that Scotch whiskey should always be from Scotland, few people realize that the production of this drink is actually based on a regulation that governs everything from the size of the bottle to the grinding process. malt.

The title "Scotch" is defined and governed by UK law called "The Scotch Whiskey Regulations 2009 No.2890" or SWR. The act regulates whiskey production technology, packaging, labeling, even advertising within the UK; the rest of the world is governed by the SWR regulation.

Whiskey must be made at a distillery in Scotland from water and malt, to which only whole grains of other cereals can be added. At the same time, the grains themselves in the production process must be:

Processed and turned into a homogeneous mass.
Transformed into a fermentable substrate only with the help of endogenous enzymes.
Fermented with yeast only.
The alcohol concentration after distillation is not less than 94.8%.
"Maturation" whiskey must be in a regulated excise warehouse in Scotland, in oak barrels with a capacity of not more than 700 liters for at least three years.

Scotch whiskey must retain the color, aroma and taste of the raw materials from which it was made.
Scotch whiskey must not contain any substances other than water and E150A sugar coloring.
The minimum percentage of alcohol content in the final product is 40%.

whiskey production

Whiskey production starts with water. It is for this reason that many distilleries are located next to a pure source. Previously, it was difficult to deliver clean water, so distilleries were built plentifully near water bodies.

One of the features of Scotch whiskey is that the water in Scotland is very "soft" and contains a small amount of minerals. The western territories of Scotland, especially on the islands, are characterized by water with a high content of peat. In swampy places, water passes through peat bogs, which even have a brownish tint. There is no direct evidence that this is the water that gives the whiskey its peat flavor, but many distilleries protect their sources and take pride in them.

There is no legal basis to use barley grown exclusively in Scotland in production. However, the vast majority of distilleries use local barley, probably for economic reasons.

After the water is prepared, it is poured into various vessels and tanks and malted barley is produced. The grains are soaked in water and left for several days to germinate. Then they are dried with hot air or peat smoke, which stops the growth of barley shoots and prevents them from rotting. Next, most distilleries grind the malted barley, but there are still adherents to the traditional method of production, which allows the barley to be used whole without being crushed.

Now that the malted barley is prepared, it is poured into a special cauldron and filled with water. At a certain temperature, the mixture ferments and turns into a dark liquid called wort. Next comes the fermentation process. The wort is pumped into a barrel made of wood or stainless steel. While stirring the wort, yeast is added to the barrels. Within 48 hours, carbon dioxide is released and the wort is converted into alcohol.

The next step is whiskey distillation. In fact, the technology for extracting alcohol does not differ from what was used even in our country for the production of moonshine. Only the volumes are different. After the first run, a liquid with an alcohol concentration of about 28% is obtained. The process is repeated until the proportion of alcohol is about 70%. Next, the liquid is poured into oak barrels and allowed to brew for at least 3 years. Remarkably, the barrels are not airtight, so the location and storage of the barrels will give whiskey a different smell.

Whiskey production areas in Scotland

Scotland is divided into 5 distinct areas where distilleries produce various varieties whiskey, each of which has a unique taste.

The Highlands

Whiskey produced in this area is known for its medium strength. Today, there are many distilleries that produce whiskey in this area, among them: Aberfeldy, Balblair, Ben Nevis, Clynelish, The Dalmore, Dalwhinnie, Glen Ord, Glenmorangie, Oban and Old Pulteney. Distilleries located on the islands: Arran, Jura, Tobermory, Highland Park and Scapa, as well as Talisker. Although many whiskey connoisseurs believe that the islands should have their own district, nevertheless they still belong to the territory of The Highlands.

The Lowlands

Whiskey produced in this area is considered to be softer and more delicate. Very often, local distilleries do without drying the malt with peat, hence such a light taste. To date, the following distilleries are operating: Auchentoshan, Bladnoch, Glenkinchie and Daftmill. The last distillery should release its first batch of whiskey only in 2015, as it opened relatively recently.

Speyside (Speyside)

The most expensive and famous whiskeys are produced in this area of Scotland. The following distilleries operate here: Aberlour, The Balvenie, Cardhu, Cragganmore, Glenfarclas, Glenfiddich, Glenglassaugh, The Glenlivet, Glen Moray and The Macallan.

Campbeltown (Campbeltown)

As a rule, whiskey from this area is not younger than 10 years. At the moment, active production is carried out by: Glen Scotia, Glengyle and Springbank.

Islay

Islay whiskey has the most pronounced taste and aroma. Due to the large amount of peat, whiskey turns dark caramel color with a taste of peat, iodine, algae and salt. Today, 8 distilleries are involved in the production: Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin and Laphroaig.

Whiskey tasting

Nowadays, Scotch whiskey is drunk in various options ranging from pure drinking to dozens of cocktails. However, connoisseurs of this drink do not accept mixing, for example, 15-year-old whiskey with soda. Only in pure form or slightly diluted with water. If you happen to be visiting a whiskey connoisseur, most likely, first you will be offered a drink in its pure form, secondly with water, thirdly with ice and last turn whiskey and cola (the connoisseur may not offer the last cocktail).

What is whiskey used for

In bars, clubs and restaurants you will be offered a transparent cylindrical glass with a thick bottom. Such a glass is called - rocks. However, dedicated whiskey fans or tasters choose tulip-shaped glasses. According to connoisseurs, such a glass allows you to appreciate all the notes of taste and smell of whiskey, concentrating the aroma.

How to drink whiskey, the basics

The most suitable option for drinking whiskey is in its pure form. Drink at room temperature (17-20 Celsius - ideal), allows you to enjoy the aroma and aftertaste of whiskey. However, most people prefer to chill the whiskey and add more ice cubes to everything else. With each piece of ice, whiskey loses its originality due to the dilution of water in it. In addition, the cold "closes" the aroma of whiskey and you risk not catching the taste.

Recently, whiskey stones have become popular. Their principle is simple: put the stones in the refrigerator, they cool there and, if necessary, you add these chilled stones instead of ice cubes to a glass of whiskey. In my opinion, this is another marketing ploy that makes you spend extra money. They do nothing special, they just give a reason to brag about the presence of stones in a glass, nothing more.

Classic variant whiskey consumption - 50/50 diluted with clean water. Although some people think that this is just to reduce the concentration of alcohol, nevertheless, the drink turns out to be fragrant and no less tasty.

True whiskey connoisseurs, as well as professional tasters, recommend rinsing the glass with the same whiskey before starting. Those. you pour a small amount of into a washed glass and shake the whiskey so that all the walls of the vessel are washed with whiskey. Next, pour this whiskey down the sink. An odor-free glass is ready to drink and won't let other odors get in the way of enjoying the whisky. You can consider this an extra waste of whiskey, but connoisseurs say that even the water that was used to wash the glass has an odor and must be removed.

How to drink whiskey, the process

Pour the whiskey into a clean glass. Rotate the glass with the drink so that it spins along the walls without splashing over the edges. See how the remaining whiskey flows down the sides of the glass. The thicker and oilier whiskey you drink, the slower the residue will flow down the walls.

Now that you've looked at your whiskey, hold the glass up to your nose and take a deep breath in through your nose and mouth, smelling the drink as you exhale. Do not bring the glass too close, otherwise the alcohol vapors may take your breath away.

Repeat the operation several times: rotate the whiskey -> bring it to the nose -> inhale the aroma. Each time, the taste and aroma of whiskey will change. Try to feel all the shades and enjoy the bouquet of aromas.

Next, pour some cool still water into a glass and sip the drink. Try to chat whiskey in your mouth so that all receptors feel the taste. This is how you will feel all its subtleties. Swallow the drink, take a breath and try to drink more of your whiskey from the glass.

Scotch whiskey is gradually gaining popularity in Russia and people are beginning to understand good alcohol. Of course, everyone has their own taste, but some recommendations can be given for choosing a good whiskey that has proven itself only from the best side in the old world.

Whiskey from The Highlands

Highland Park 12 years old.
Scapa 16 years old.
Talisker is 18 years old.

Whiskey from The Lowlands

Auchentoshan Three Wood.
Glenkinchie 12 years old.
Rosebank 12 years old.

Whiskey from the Speyside area

The Macallan Fine Oak.
The Macallan 12 years old.
The Macallan 25 years old.
Aberlour 12 years old.
Aberlour A'bunadh.
The Balvenie Doublewood.

Whiskey from the Islay area

Bowmore is 18 years old.
Lagavulin 16 years old.
Caol Ila Moch.
Laphroaig 12 years old.

In conclusion

Scotch whiskey has always been and most likely will not be a drink for everyone. Someone loves it and prefers to drink it in a cozy home environment, savoring every sip. Some people can't stand whiskey and prefer something else. In any case, there is no comrade for the taste and color.

For those who just want to start tasting such noble drink Like Scotch Whiskey, it is recommended to start with softer varieties such as Auchentoshan 12 year old or the Dalwhinnie 15 year old. You should not rate whiskey starting with White Horse or Grant's, as there is more alcohol than taste.

And one more little advice those people who like to collect guests. Store expensive and not-so-expensive whiskey separately. At the moment when people ask to try first one, then another variety, without understanding whiskey, you run the risk of going broke with good alcohol, the value of which is not understood by everyone. Therefore, keep 1-2 bottles of average quality, such as Jameson or Jack Daniel’s, in the bar, so that later it would not be so bitter to look at the drunk $ 300 bottle of whiskey that you loved to sip in the evenings. Treat those who understand a lot about good alcohol.

Rating 300+ varieties of whiskey

Thank you for your attention, I hope you enjoyed reading about my favorite spirit - whiskey from Scotland. Good luck and let only the best whiskeys be on your table.

It is difficult to say exactly when the first brands of Scotch whiskey appeared. The only reliable fact is that the ancient Celts were engaged in the distillation of the "fiery" liquid or mash. Their heirs gradually improved the distillation of mash, and turned it into whiskey - a truly Scottish drink, the taste of which is enjoyed by the whole world.

In the article:

Production subtleties of Scotch whiskey

Whiskey production in Scotland is based on the use of malted barley, which is given "spring" conditions to promote germination. In order not to spoil the raw material and prevent the formation of roots, it is necessary to start drying it in time with smoke, burning bog peat or special ovens. The finished malt is combined with water (usually taken from natural sources), and the resulting wort is fermented and sent for distillation.

The resulting alcohol is distilled and placed in an oak container, which previously contained another alcoholic beverage. Given the fact that the casks are not hermetically sealed, the scotch absorbs the natural aromas that surround the distillery. The final taste of the drink depends on many factors, namely:

the composition of the peat used for drying;
water;
type of drink previously contained in barrels;
wood from which these same barrels are made, and so on.

The vast majority of Scotch whiskeys are blended drinks obtained by mixing grain and malt scotch. Depending on the policy of each individual TM, several different types of whiskey can be present in alcohol at once, their different proportions are used. The ideal ratio of malt whiskey to grain whiskey is 2:1.

Contrary to public opinion, Scotch does not tend to "age" after bottling. It acquires its age by being enclosed in an oak container. Moreover, if the blend includes several types of whiskey of different age categories, the final product will be aged equal to the age of the youngest ingredient.

Categories of Scotch Whiskey

There are five categories of Scotch whiskey, depending on how Scotch whiskey is made, namely:

Single malt or Single Malt produced and bottled in the same distillery. They make alcohol from water and malt, double distillation takes place in copper stills, and all this must be carried out strictly on the territory of the country.

Grain or Single Grain. Production and bottling takes place at the same distillery. The product is made from barley grains and water, other unmalted or malted grains are allowed. Grain Scotch whiskeys cannot have the same technology as single malts.

Blended or Blended, which is a mixture of several or one type of grain and one / several types of single malt whiskey. All ingredients must be produced at different distilleries;

Blended malt (Malt Blended). In its manufacture there are different varieties single malt whiskey made at different distilleries.

Blended grain, that is, Blended Grain. In its manufacture there are different varieties of grain whiskey made at different distilleries.

Main regions of production

The main part of Scotland's whiskey is produced by the following regions:

Islay, which specializes more in "smoky" varieties like Bowmore and Laphroaig.
A flat and southern region called Lowland. This alcohol is drunk easily and naturally, pleases the consumer with a floral-fruity smell and taste without any admixture of smoke.
Campbeltown is the southern lands of the peninsula, where during the Great Depression only a few of the many distilleries could survive. The products of this region are distinguished by the perfect balance of earthy-bitter, honey-floral and salty taste.
The center of northern Scotland is Speysad. The local Scotch whiskey, whose names are well-known to all lovers of quality alcohol, attracts with a rich full-bodied taste with hints of toffee and honey, although there are also “smoky” samples.
A southwestern Highland region that specializes in full-bodied whiskeys, predominantly with sweet, smoky notes more like a barbeque or pipe smell. Some brands of whiskey from Scotland, and more precisely, from the Highlands, are characterized by a pleasant nutty and slightly bitter tinge, reminiscent of chocolate or espresso. Highland scotch can vary in sweetness, bitterness, or smokyness, which is entirely due to some differences in the climatic conditions of its maturation and water quality.
Islands located north of the already mentioned island of Islay. For example, smoky Talisker is considered the property of the Isle of Skye, Orkney - sweetish and barely smoky Highland whiskey, Jura - a slightly "smoked" scotch of the same name.

The best whiskey in Scotland

It is difficult to name the best Scotch whiskey, since each person makes his own requirements for this legendary drink. Based on sales statistics, we can say that the most popular positions are:

Products of the brand, which since the second half of the 19th century has been producing both budget and elite alcohol.
Scotch with an unexpectedly mild flavor, owned by a distillery. Its owners have been working on the recipe of their own reference drink for a long time, and they did it for good reason.
- an alcohol that has earned its popularity due to the unusual ratio of malt and grain whiskey, which is 30% and 70%, respectively. Released on Christmas Eve 1887, the drink quickly became a Scots favourite, and within a couple of years gained worldwide respect.
Cardhu. This product is famous for its soft and refined taste, more characteristic of women's alcohol. Such taste qualities considered a merit of Elizabeth Cumming - the wife of the owner of the distillery. It was she who gave the idea to endow the famous single malt scotch with a special mild taste, which quickly made it a favorite of the female half of connoisseurs of elite alcohol. Considering that scotch is initially positioned as a truly masculine drink, this fact can be considered at least surprising.

Scotch. Briefly about the main

The word whiskey is derived from "uiskie" - an abbreviation of Irish "usequebaugh" and Gaelic "uisge beatha" which translates as "water of life".
In Latin, this term is used as the name of any alcohol obtained by distillation (lat. aqua vitae).

A variation on the spelling of whiskey with an additional "e" at the end - whiskey- typical for Ireland and the USA. Scotch (i.e. Scotch whiskey) is always referred to as whiskey .

"Scotch"(Scotch) only refers to a drink made in Scotland (i.e. no American Scotch)

He or it: what kind of "whiskey" in Russian?

In Russian - medium or masculine, if you like to emphasize its brutality. In English, there is even a feminine one when they want to distinguish themselves with a reverent attitude to a drink.

Learning to understand whiskey

In modern English, whiskey is attributed to the pronoun "it", which does not indicate the gender of the noun, and in the practice of English speakers it is the norm to use feminine pronouns with inanimate objects that evoke particularly tender emotions in the speaker, regardless of the gender of the noun, such as: favorite car, collection weapon , wine, etc. So the debate on this topic is purely ideological.

Distillery or distillery?

Historically - "distillery". Since wine in Russia was called any mash and strong alcohol, obtained by "smoking" on fire from the feedstock (for example, grain distillate was called " bread wine"). Those. "to smoke wine" meant to drive any distillate.

In English, the product of one (first) distillation of mash, which has a low degree (just over 20), is also called "low wine" - "weak wine".

The later name "distillery" is also legitimate, since the basis is the same processes, just with a specification of the final product.

In English, these difficulties are not present, it uses the universal word distillery - literally “a place where distillation is carried out”, which can be translated both as “distillery”, and as “distillery” (when it comes to whiskey production), and as “distillery”. shop" in the general sense. And recently, in the texts translated from English, one can come across a completely unpretentious tracing paper - “distillery”.

Origins of whiskey

A common legend says that St. Patrick first made whiskey in Ireland around the 5th century, and this drink came to Scotland with the migration of tribes and the spread of tribal rituals. What the legend may not say is that Patrick himself most likely learned about distillation while in central France, before going as a missionary to Ireland.

Scottish purists insist that whiskey arrived in their homeland without any input from the Irish.

Be that as it may, monks were involved in the appearance of whiskey, as well as many other wonderful drinks. They made whiskey from fermented grains and initially used it for medicinal purposes.

“Eight balls of malt to Brother John Cor by order of the king for the preparation of the water of life,” reads an entry in the Scottish Treasury papers from 1494, the earliest written mention of whiskey, although the drink itself certainly existed centuries earlier.

A boll is a Scottish measure of volume, in the case of malt it is approximately 212 liters. From 8 balls of malt, about 1300 bottles of whiskey would be obtained, i.e. this is clearly not Brother Kor's first moonshine experiment.

There is also a record, dated 1506, of the purchase of whiskey from a barber for King James IV of Scotland. The fact is that in Europe at that time, barbers were the first healers, dentists and surgeons, and at the same time alcohol distributors: whiskey was credited with the ability to cure almost everything in the world, from stomach cramps to tuberculosis and heart disease. But this does not mean that the king was sick: he just liked to overturn a serving or two of strong (“God, take it for medicine”).

Although at that time whiskey was a really strong drink and not always safe - not at all the exquisite nectar as we know it today. In those distant times, there were no requirements for production hygiene, the quality and composition of raw materials, for purity and strength, so the result of our ancestors drinking whiskey was unpredictable. But, as the saying goes, "what didn't kill them made them stronger."

In the mid-1530s, a series of religious transformations took place in the United Kingdom as a result of a quarrel between King Henry VIII and Rome over a divorce from Catherine of Aragon. The Roman Catholic monasteries were dissolved, and all their property distributed among the English and Scottish nobility. The monks had to stop the production of ritual wines and many of them switched to distillation, bringing their knowledge to the laity.

By the end of the 17th century, whiskey had become so popular that the Scottish Parliament could not stand it and imposed ruthless taxes on malt, due to which legal distilleries barely went to zero.

A long period of smuggling and clandestine distillation followed. Distilleries and whiskey drinkers joined forces to keep their way of life without paying extortionate taxes.

The situation was similar to the days of Prohibition in the United States, only instead of dashing shooting and chasing on black Fords in Europe, swords and carts were used. Even then, it was thought to transport whiskey in coffins, hide it in church pulpits and secret cellars, drive it in well-hidden forest shelters and even caves. Special warning groups and special signals were used to warn of the appearance of the authorities. Among the underground moonshiners there were bloody showdowns for control of the territories - as later among their Western "colleagues" bootleggers during Prohibition.

In the end, after 150 years, Duke Gordon (he himself apparently owns an impressive stake in the shadow trade of whiskey) pushed through parliamentary amendments to the law, legalizing and simplifying the production of whiskey. In 1823, the Excise Act was passed, establishing a small license fee and a fixed duty per gallon of liquor, much less than the previous one. The black market has disappeared almost completely.

Many famous whiskey producers today are from the underground, and the "foundation dates" on modern labels are most often the dates of the first license - noticeably later than the actual founding dates.

In the mid-1800s, whiskey received a new impetus in development, thanks to two important circumstances.

In 1831, Aeneas Coffey introduced his continuous distillation cube, which received the same name (Coffey cube), which is still used today for the production of some Scotch whiskey, since it allows you to get a high-quality and pure distillate without resorting to constant refilling of the still.

In addition, in the second half of the 18th century, a phylloxera epidemic broke out in continental Europe, destroying most of the vineyards, including those with grapes for the production of brandy (grape distillate). It took decades to find a solution to this scourge (in the form of grafting vines onto American roots). During this time, a huge hole formed in the brandy market place, which whiskey willingly filled.

Thousands of types of adhesive tape are produced today, but they all fit into one of the main categories.

Basic classification of Scotch whiskey

Single malt A single malt is whiskey produced in one particular distillery (hence "single") and only from malted barley (hence "malt"), without the use of other raw materials and spirits from other factories.

Traditionally, single malt scotch is double distilled in a continuous cube (Coffey cube). Double distillation is not a law, but an almost unbroken tradition. Among the rare exceptions is Auchentoshan (Okentoshan) - single malt scotch, which is made with triple distillation (as is customary in Ireland).

Single malt Scotch is required by law to be aged for at least 3 years in oak barrels. Most often, bourbon or sherry casks are used to age whiskey.

If the year (vintage) is indicated on the bottle, then all spirits for this whiskey were produced in the specified year. If there is no year, but there is an exposure (age), then this is a mixture (blend) of alcohols different years, but with barrel aging not less than specified.

Single grain Single grain is a scotch made in one distillery (therefore single), but not only from malt, but using whole grains (therefore grain) and cereals.

In Russian, there is confusion with the concepts of blend and blend, in relation to whiskey. Word " blend"has French roots and in alcoholic vocabulary means simply a mixture in the broadest sense (alcohols, varieties, wines, etc.)

Word " blend"(blend) is an English word, and it is on whiskey labels that it means mixture of alcohols from different manufacturers, being an important part of whiskey classification. Therefore, the categories of blended malt, blended grain and blended scotch are correctly called "blended whiskey" and not "blended".

It turns out that single malt (single malt whiskey) cannot be blended, but it can be blended.

A single malt whiskey is blended if it is bottled from different casks from the same manufacturer. In fact, this is the vast majority of single malt scotch. This is done in order to avoid fluctuations in the taste and aroma of whiskey from batch to batch, maintaining the style that fans of the brand are used to.

Whiskey is not blended if the contents of the bottles are bottled from one specific barrel:

Malt whiskey / Blended Malt, also known as blended malt whiskey, is a blend of malt whiskeys from different distilleries. The raw material is only malt.

Examples: Compass Box Peat Monster, Cutty Sark Blended Malt

Grain (Blended Grain), also known as blended grain whiskey, is a mixture of grain whiskey from different distilleries. As raw materials - malt, barley grain, other cereals.

Blended (Blended Scotch)- A blend of malt and grain whiskeys from different distilleries. "Cream", as they say in Russian.

Although the law allows a lot of mixing in this category, the final result is on the conscience of a particular manufacturer. And among blends (blended whiskey) there are noteworthy brands that use this freedom to create blends that are very balanced in terms of price / quality ratio.

Examples of blended Scotch whiskeys: Famous Grouse, J&B, Chivas Regal, Johnnie Walker Black Label

Blends can be indicated by age (aging) or without. If age is given, it is legally the age of the youngest spirit in the blend.

The age of a whiskey is how long it has been aged in the barrel! Unlike wine, whiskey in the bottle does not develop, so the time spent in the bottle is not taken into account in determining the age of the whiskey and is not considered aging.

As with wine, geography and soil play a role in shaping the character of Scotch whisky. But what really distinguishes whiskey from wine in this regard is the water that is used in its production. It has a huge impact on the individual characteristics of this drink.

Scotch produced along the coast can have noticeable tints of salt marsh, even though it is made with spring water.

The one that is produced inland, far from the coastline, has a fresher and sometimes even floral character, thanks to the heather meadows through which the springs run.

Single malt scotch producers are proud of their sources, vying with each other that their distillery uses the purest spring water in Scotland.

Some whiskey has a pronounced smoky tone, some does not. This is because part of the scotch is made from barley that is malted over burning peat. The water used can also be from a source in peatlands.

Thus geography often dictates the style of a particular scotch, although the use of peat is entirely up to the manufacturer: non-smoky whiskeys can be found in peat-rich regions, and smoky examples in peat-poor regions.

It's not as confusing as it might seem. Everything will fall into place when you understand the main regional styles and flavors of specific manufacturers.

6 Scotch whiskey producing regions

Islay (Islay)

The island that produces the most smoky samples of Scotch whiskey: Laphroaig, Ardbeg, Caol Ila, Lagavulin, Bowmore and others. As mentioned above, there are much less smoky options in this region. For example, Bruichladdich produces both "smoked" and "non-smoked" styles. Bunnahabhain is completely unmalted on peat.

But the basic rule is: Ayla = smoke

Lowlands Plains

The most flat and southern of the regions. Whiskeys from here are usually not smoky, fruity, floral, easy to drink. These include: Auchentoshan, Glenkinchie, Bladnoch.

Campbeltown

The southern part of the peninsula, once the main center of whiskey production. Now there are a limited number of distilleries operating here, as many simply did not survive the Great Depression.

The whiskey from here is an example of a balance of salinity, honey-floral sweetness and earthy-bitter undertones.

Representatives: Springbank, Glen Scotia and Glengyle

Speyside

Central north of Scotland. Most of the factories are located here. The region is included in the Highlands (highlands), but due to its size and style of production, it is separated into a separate zone.

Speyside whiskeys tend to be richer, fuller-bodied, with honey and "taffy" notes. There are smoky samples here, but mostly not as peaty as Islay.

Representatives: Glenlivet, Glenfiddich, Macallan, Balvenie, Glenrothes, Benriach, Ardmore and many, many others.

Highlands

Southwest. These are also fairly full-bodied whiskeys, but often with a sweet smoky undertone more like pipe tobacco or barbeque smoke than peat. Here you can also find a pleasant nutty, slightly bitter shade - as in dark chocolate and espresso coffee.

At the same time, several different micro-climatic zones and variations in water composition mean that Highland Scotch can vary in terms of smoke, bitterness, and sweetness.

Representatives: Aberlour, Benriach, Glen Garioch, Glenmorangie, Glen Grant, Glen Farclas, Edradour, Dalmore, Glenlivet, Glenfiddich, Dalwhinnie, Clynelish, etc.

Islands

"Islands" should not be confused with Islay in the south, which stands apart. The islands, as a region, are located to the north.

The Isle of Skye is the birthplace of the smoky Talisker whiskey.
Orkney is where the sweet, barely smoky Highland Park and Scapa are produced.
Isle of Jura (or Jura) is the Isle of Jura distillery of the same name, producing lightly smoked whiskey.

There are numerous independent companies (negociants) involved in the production of whiskey from distillate purchased from various distilleries. Such producers carry out blending of the purchased material, its aging and bottling with further sale under their own brand.

Such producers often experiment with casks (for example, aging whiskey in rum, port, natural sweet wine casks), aging periods, and are generally prone to experimentation and non-traditional elements of production.

What features can be learned from the whiskey label:

Cask strength- barrel fortress.

Usually aged whiskey is diluted with water before bottling to the traditional strength of 40-43%. The strength of the whiskey in the barrel by the end of the minimum exposure (3 years) can exceed 60 degrees. Therefore, whiskey bottled straight from the cask without grade leveling (cask-strength whiskey) can have an alcohol content in the range of 50% to over 70% vol. (see also)

non-chill filtered– uncold filtered

Most often, before bottling, whiskey undergoes the so-called "cold filtration", the meaning of which is to filter out compounds that form a cloudy suspension when the whiskey is cooled. The fact is that consumers are often embarrassed by the sediment that appears in whiskey in the cold (for example, when it is in the refrigerator), although there is no harm in it. Moreover, some of the aromatic compounds are also filtered out in this suspension. Therefore, some manufacturers prefer a bouquet appearance and do not pre-cold filter their whiskey, which is what the label says.

An interesting topic for whiskey connoisseurs are the so-called "ghost distilleries", i.e. distilleries that have ceased operations, but whose spirits have been bought out by the independent producers mentioned above and are now used to produce limited edition whiskeys or are resold. Often this is a good opportunity for a lover or collector to buy whiskey of an interesting age at a price lower than similar examples of existing distilleries.

The world of whiskey is constantly changing. The experience of modern producers and the level of technical equipment allows you to create the widest palette of tastes and styles of whiskey, striking in its richness and diversity: from stable and well-adjusted lines of large brands to incredible experiments in limited edition versions of small producers.

Drink, study, enjoy! Happy tasting.

The process is largely creative, and each distiller, sometimes even regardless of his own desire, brings something of his own, special, in the truest sense of the word, unique to the drink. Therefore, it is not always sufficient to limit oneself only to the knowledge of technology and the implementation of prescribed instructions; to make a really good drink, you need to put your whole soul into it. And, as you know, everyone has their own soul, and therefore, even if it is of the same brand, it does not always turn out to be the same. Even when performing the necessary actions with maximum accuracy, knowing all the smallest details of the composition, it is very often impossible to create a drink that is absolutely identical to the sample in all its characteristics.

In particular, all this is typical for Scottish single malt - malt whiskey, each of the brands of which is produced within a single distillery with its own unique traditions and style. Scotland is divided into regions not only on a territorial basis, but also on the nature of the scotch produced in each of them. Connoisseurs around the world believe that the best Scotch whiskey is made in the areas of Speyside, Glenlivet, Highland, Lowland and Island.

The geographical features of any region of Scotland largely determine the main features of the drink that each of them is famous for. So, for example, the island of Islay is located in the open sea; its air is saturated with salt and iodine, which gives the local whiskey a very peculiar taste. The whiskeys of the highland Highland region are unusually strong and full-bodied, to match its harsh conditions, and the warmest region of Scotland - Lowland, teeming with flowering valleys, gives a drink with delicate floral aromas. But, of course, these very common features in no way define the whole variety of whiskeys produced here.

Scotland regions map

Each of these 5 regions (except Glenlivet) can boast that the production of at least one of its distilleries is part of the Classic Malt collection, introduced in 1988 by United Distillers as an example of the best Scotch single malt whiskey. In total, this series includes 6 brands of drink, the names of which are known to any self-respecting whiskey connoisseur: Dalwhinnie, Glenkinchie, Cragganmore, Lagavulin, Oban and Talisker. The distilleries that gave names to these brands are among the most ancient in the country, which means that they all have their own rich and interesting history. But, of course, other whiskeys from these regions are of no less high quality and can please even the most sophisticated connoisseur of this strong liquor with their taste.

There are about 10 more brands of Glenlivet, not used in their pure form, but used for making various kinds blended whisky.

In the north of Scotland flows the River Livet; it was she who gave the name to the distillery, which opened here in the first half of the 18th century (the word “glen” in Scottish means nothing more than “river”). Distillery "Glenlivet" for many years, like most others, operating underground, the very first to receive an official license for the production of whiskey (in 1824). At the beginning of the 19th century, about 30 distilleries were located on the Livet River. At first, their owners sought to succeed by passing off their products as genuine Glenlivet, but subsequently the need for this disappeared, as the quality of these whiskeys became no less high. Currently the most famous brands Glenlivet whiskey, in addition to the eponymous, Macallan, Glen Grant, Glenfarclas, Linkwood and Tamdhu are considered.

Whiskey Glenlivet was in such great demand that other distilleries located on the River Livet, immediately taking advantage of the successful brand, began to use this name for their products. As a result, the manufacturer of the original Glenlivet had to defend its copyright through the courts.

In the same part of the country, in the north, there is another river - the Spey, which gave the name to another large region - Speyside. Along the banks of this fast-flowing river there are a huge number of distilleries, most of which are famous for their excellent whiskey. The very nature of this region, it would seem, was specially created for the birth of a drink made in the best Scottish traditions. Speyside's river valleys provide plenty of clean water, and the mountain slopes that surround them protect the tender barley shoots from the harsh cold winds. The air of Speyside is permeated with the smell of heather growing here in abundance, which gives the local whiskey a unique flavor and aromatic nuances.

For more than 100 years, the Grant family from the town of Duff Town, which is located in the Speyside region, has been distilling whiskey. The Glenfiddish brand was developed by them in 1886, and to this day is one of the most famous in the world. Whiskey Glenfiddish is produced in the original trihedral bottles, which makes it possible at first glance to recognize this brand among thousands of others. For more than 100 years, the Grant family from the city of Duff Town, which is located in the Speyside region, has been distilling whiskey. Markd Glenfiddish was developed by them in 1886, and to this day is one of the most famous in the world.

The Grant family also owns another equally famous brand of whiskey - Balveni; this drink has a much milder taste than Glenfiddish, and its composition is much richer and more complex. Of course, these are not all brands of single malt whiskey produced in the Speyside region; among others, the most popular are Tormor, Glen Dallen, Nokando. In addition, the Credenmore distillery is located here, producing whiskey of the same brand, which is part of the Classic Malt collection.

Several dozen different brands of scotch are produced in the highland Highland region, located in the very north of the country. The most famous of them are Glenmorangie, Glendwin, Glendronach, Delmore and, of course, Dalweenie. This fine whiskey, with a bright golden color and rich sweet honey aroma, is produced at an altitude of up to 500 meters above sea level and, due to local natural conditions, is aged in barrels for at least 15 years. The name of the village of Deluini, located a stone's throw from the distillery, is translated from the ancient Gaulish language as "meeting place". Indeed, in the old days, several routes intersected in the vicinity of the village, along which a considerable amount of contraband whiskey was transported at one time. The very same distillery Deluini has been operating since 1897.

The southern region of Scotland, Lowland, has long been known for its large distilleries. Here were located those few distilleries, the activity of which was officially allowed by the Scottish authorities in the distant XVII century.

The whiskeys of this area, among which Glenkinchee, Rosebank, Littlemill and Ladybean are the most popular on the world market of alcoholic beverages, are distinguished by a relatively low strength, as well as a very mild taste and a floral-honey aromatic range. Unlike all other malt whiskeys in the Lowland region, they are not double-distilled, but triple-distilled, which determines the amazing softness of their taste.

Whiskey Glenkinchi it is customary to store in barrels for 10 years; during this time, whiskey reaches perfection, acquiring a subtle aroma of heather and peat. The final strength of Glenkincha is 43% by volume, and only selected barley and the purest water are used for its preparation.

The whiskeys of the Island area are very special, unlike anything else. At the first meeting with them, any connoisseur of the drink is perplexed - they differ so much from all other types. Scotch single malt whiskey. The unusual taste of these drinks is explained by the peculiarities of the natural conditions of the island region of Scotland. The point is that even tap water here it is painted the brownish color of peat, and the air is saturated with sea salt and iodine, and these flavors are inherent in the local whiskey to varying degrees.

The Island region produces as many as three brands of whiskey from the classic collection - Oban, T'lisker and Lagavulin. They all differ greatly from each other, but at the same time it cannot be said that one of them is better or worse than the others - their taste qualities are equally excellent.

So, Whiskey Talisker from the Isle of Skye - the strongest of all types of adhesive tape. It is aged in barrels for 10 years, and its strength is 45.8% vol. This drink, which has a pronounced pungent aroma of salt and iodine, is rightfully considered one of the best among the classic brands of scotch. Whiskey Oban is also quite strong - 43% vol., but despite this, many connoisseurs consider its taste soft and delicate, "like cream." But the most unusual, the most fragrant of all these types of whiskey, tasters and just lovers around the world recognize Lagavulin from Islay. This small island is completely covered with peat bogs, and the ocean is nailed to its shores. great amount seaweed, and all this largely determines the spicy, salty taste of the unique Lagavulin whiskey, whose name can be translated as "the hollow where the factory is located."