WHISKEY AND SCOTCH

(brown goods)
At the end of this topic, you will be able to:

1. Understand the origin of Whiskey

2. Discuss its differences
3. Recite the popular brands
4. Popular Cocktail
The term brown goods is commonly used to
describe spirits like whiskey, Scotch, and
brandy because of their rich, earth-tone
colors. In general brown-goods sales have
gradually declined over the years, perhaps
because their hearty flavors and dark colors
give the impression of a strong, high-proof
drink.
But they are no higher in alcohol content
than other spirits, and brown goods are the
mainstays of any bar and the backbone of
many traditional drinks. In addition, the
single-malt scotches and BMSWs (a term
you will soon learn) are among the most
cutting-edge contemporary adult
beverages.
(An important note: You will see whiskey spelled with
the ‘‘e’’ and without, in this book and on product labels.
Both spellings are correct, but whiskey with an ‘‘e’’ is
the American and Irish spelling (plural whiskeys);
products without the ‘‘e’’ (whisky, plural whiskies) are
most often from Scotland or Canada. There are a
couple of exceptions: Old Times and Old Forester are
American whiskeys that spell their name whisky, to pay
homage to their Scottish roots.
The four major whiskey-producing countries of
the world:

1. Canada
2. Scotland
3. Ireland
4. United States.
 9 Types of Whisk(e)y

1. Irish Whiskey.
2. Scotch Whisky.
3. Japanese Whisky.
4. Canadian Whisky.
5. Bourbon Whiskey.
6. Tennessee Whiskey.
7. Rye Whiskey.
8. Blended Whisky.
9. Single Malt Whisky
Ireland was the first of these four to export its
whiskey. After a root-rotting disease called
phylloxera destroyed many French vineyards in
the 1870s (and reduced wine and Cognac
production), Scotland began exporting also.
Scotch whisky has been the dominant product in
this category ever since.
In the southern European nations it was wine,
already fermented and available. In such northern
climates as Scotland and Ireland, grapes did not
grow well, but grain did, and beer and ale were
plentiful. As a result the first distillers started with a
fermented mash of grain, similar to the early stages
of making beer, and distilled that. They produced a
raw, biting drink called uisgebeatha in Scotland and
uisegebaugh in Ireland, Celtic translations of aqua
vitae, water of life. Later the last syllables were
dropped and the name became uisge and,
eventually, ‘‘whiskey,’’ with or without the ‘‘e’’
depending on origin.
 To get a grain product to ferment, an extra step is
required to begin the whiskey making process: the
starch in the grain must be converted to sugar.
This is done by adding a malt. Malt is sprouted
grain, usually barley. It contains an enzyme called
diastase, which changes the starch to sugars.
Malt, grain, and hot water are mixed together until
conversion takes place. This is the mash. The
liquid is then fermented by adding yeast. After
fermentation it is distilled. Figure 5.6 shows the
sequence of steps.
Master distillers say the quality of the water
and barley, as well as the locations of their
distilleries, all make a difference in the overall
taste of the final product. (Location affects the
flavors of the raw materials.) They also say
the size of the still has a flavor impact: the
smaller the pot, the more intense the whiskey
that comes from it; the taller the still, the more
delicate the whiskey. As with any other
handcrafted product, dozens of variables are
all points of individual opinion, professional
pride, and heated debate!
After distilling, the raw whiskey is stored in barrels
(usually made of oak) for at least two years. (By Scottish
law, Scotch whisky must be in barrels for a minimum of
three years.) Again, the type and age of barrel affects
the flavor.
Whiskies stored in former sherry casks have a sweet,
fruity aroma; those stored in bourbon casks have a
smoky aroma, sometimes reminiscent of vanilla or
caramel. New barrels give off sharper, more pronounced
aromas than older, well-seasoned ones.
Scotch
Scotch is short for Scottish whisky—although Americans
are just about the only people who use the shortened
term for whisky made in Scotland. There are a number
of categories of Scottish or Scotch whisky, and we defer
to the Scotch Whisky Association definitions, proposed
in June 2004, to help you decipher the various product
labels. These are reprinted with permission of Wine
Enthusiast magazine, where they appeared in the March
2005 issue:
● Single Malt Scotch Whisky: A Scotch whisky distilled
at a single distillery from water and malted barley,
without the addition of any other cereals and by batch
distillation in pot stills.
● Single Grain Scotch Whisky: A Scotch whisky distilled
at a single distillery from water and malted barley, with
or without whole grains of other malted or unmalted
cereals, that does not comply with the definition of
single malt Scotch whisky.
● Blended Scotch Whisky: A blend of one or more single malt
Scotch whiskies with one or more single grain Scotch
whiskies.
● Blended Malt Scotch Whisky (BMSW): A blend of single malt
Scotch whiskies that have been distilled at more than one
distillery. These may be known as vatted malts or pure
malts.
● Blended Grain Scotch Whisky: A blend of single grain Scotch
whiskies that have been distilled at more than one distillery.
 The difference between malt whiskies and grain
whiskies is much like the difference between ales
and lagers, which you will learn more about in
Chapter 8’s discussion of beer-making—that is,
different ingredients are used to produce the end
result, with slightly different methods and
equipment as well.
Malt whisky was born well before the fifteenth
century, which is the first time Scottish records
mention it. An old Scottish quip says that it was
created to reward the Scots for having to endure the
cold, wet climate of their homeland. The 1600s and
1700s were marked by continuous disagreements
between distillers and the government over taxation
of spirits, and laws were enacted with the intent of
putting the smaller (fewer than 200 gallons) home
producers out of business.
Scotch became popular in the United States during the
Prohibition years when it was smuggled into the
country from Canada, the Caribbean, and ships at sea.
The earliest brands were dark, peaty, and strong. After
the repeal of Prohibition, Scotland’s distillers began
tailoring their products to the lighter American palate.
There are fewer than 100 single-malt distillers operating in
Scotland today, and these can be grouped into several distinct
regions:

● Lowlands malts are big and soft in body and aroma, perhaps a
reflection of the region’s gentle terrain.
● Highland whiskies are as diverse as the area’s rugged
geography, so it is impossible to characterize a single style.
About half of Scotland’s single-malt distilleries are located in
the area around Speyside, and their products are known for
delicacy and elegance. Western Highland malts have light
exposure to peat and a plummy aroma; Northern Highland
malts are smokier and spicier in character.
● Island malts are from three islands: Isley, Orkney, and Skye.
They are characterized as intensely smoky, with lots of peat
reek, which means heavy wood flavors and an alcoholic
bite. Distilleries near the sea also produce whiskeys with a
briny (salty) flavor or aroma. Laphroaig is among the best
known of the Isley malt Scotches.
● Campbell town malts also feature the briny characteristic,
along with a hint of sweetness. This region contains
distilleries that have three stills but stop the distillation
process after ‘‘two-and-a-half.’’ Campbeltown brands are
rare since there are only two distilleries where there once
were dozens.
The top five selling Scotch Whisky in 2019
1. Macallan
2. Glenfiddich
3. Aberlour
4. Glenfarclas
5. Balvenie.
Popular Cocktail
Popular Cocktail
Popular Cocktail
Popular Cocktail