The national alcoholic drink is Scotch. Its history, types, production and methods of use

What taste and strength does it have? alcoholic drink scotch? By what properties can you distinguish an original from a fake? Each country has its own specific national brand. In Scotland, these are scotch tape, bagpipes and a kilt (a plaid men's skirt). These three things practically have the status of state property. Let's talk about one of them - Scotch whiskey.

There are several conditions for alcohol to have the right to bear the proud name “Scotch”:

• By definition, only those whiskeys produced in Scotland can be called it. If the same drink, with the same recipe, is made abroad, then it is no longer scotch. This is enshrined at the legislative level. Such strict conditions do not apply to a spill;
• Scotch tape has a smoky scent. It appears due to the drying of malt over burning peat. Additional notes may be added to the taste and smell if beech shavings are added to the peat, dried seaweed, other ingredients;
• Scotch is distilled from barley malt or whole grain. But corn is never used to produce it;
• Scotch production involves double distillation of the wort;
• The drink matures in barrels of other strong alcohol. Usually the container is used after sherry. Thus, the drink acquires a unique flavor bouquet. Aging should not be less than three years.

Externally, it is an amber-yellow alcoholic drink, with a strength of 40-50 degrees. The Scots' pride label says Whiskey, but other whiskeys are called Whiskey.

The photo shows labels of different types of whiskey. Thus, scotch producers once again emphasized the exclusivity of their drink.

How to produce

The Scots very carefully protect the recipe and the production of their national alcohol. We can say that over many centuries this process has undergone minimal changes after it reached perfection. That is, once the producers have reached the desired quality of the drink, the distillers do not change anything. Even when a distillation cube fails, its replacement is made completely identical to the original, including various dents, bends and other irregularities. In fact, modern devices for distilling wort are almost no different from the ancient ones shown in the photo.

The fine-tuned process of producing Scotch whiskey is quite lengthy and consists of several main stages.

Here's how to prepare the most valuable type of scotch - malt:

1. Preparing barley for germination: sorting, washing, drying. To germinate grain, it needs to be soaked for 1-1.5 weeks.
2. The resulting malt is dried using smoke from burning peat. At this stage, the sprouted grain receives a smoky smell, which then adds a characteristic distinctive note to the flavor bouquet.
3. Making wort. To do this, smoked malt is crushed and soaked for half a day.
4. To begin the fermentation process, yeast is added to the wort. The mixture should ferment for at least two days. In this case, it is necessary to maintain a temperature regime of 35-37°C.
5. Fermented raw materials are distilled in distilleries in stills. They do this twice. Only a few producers use triple distillation of whiskey.
6. At the aging stage wooden barrels the tape acquires a characteristic color and smell.
7. The final step is filtering the finished drink and bottling it. Filter it at a temperature of 2-10°C.

Types of Scotch whiskey are distinguished by their raw materials and composition.

Scotch tape can be:

1. Single malt ( Single Malt Scotch Whiskey). Made in one place, only from malt and spring water. After aging and filtering, the whiskey is bottled and sent to the retail chain.
2. Grain (Single Grain Scotch Whiskey). During its production, whole grains are added to the malt.
3. Blended (Single Grain Scotch Whiskey). It is obtained by mixing different types of alcohol. Usually, more expensive and high-quality malt scotch is mixed with grain scotch, which makes the original product cheaper. At the same time, blended scotch can be malt (Blended Malt Scotch Whisky), when malt types of the drink obtained at different distilleries are combined, and grain (Blended Grain Scotch Whisky), made according to the same principle of mixing products from different manufacturers.

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Features of Scotch whiskey

Whiskey is a fairly strong type of alcohol with an alcohol content of about 40-50%. However, among manufacturers there are those who prepare it even stronger. Various grain crops are used for production, and the production technology involves the use of distillation and malting processes. In order for the drink to be ready for drinking, it must be kept in an oak barrel for a long time.

The Scottish variety is called scotch; in fact, the word Scotch itself means Scottish. Moreover, Scotch Scotch in this country practically acts as a national drink. Several centuries ago, scotch alcohol was recommended by doctors as a medicine. Its distinctive feature is the presence of a smoky shade. It appears during peat drying; at the same time, there are varieties that do not have this color trait.

This type of alcohol has a special subtle aroma, taste, and has a special preparation technology. A refined taste, as well as a smoky shade, is achieved due to the peculiarities of preparing and drying barley grains in a special oven, which is heated with peat. The semi-finished product is poured into special sherry barrels, where it is aged for quite a long time.

In Scotland it is called "properly made" whiskey. Many factories have been built in this country to produce it, but the most famous is Highland, located in mountainous areas. Special traditions for the production of this elite drink are observed here.

The concept of “Scotch” as an alcoholic drink is defined by law level, according to which it can be a product that satisfies a number of conditions:

• It is produced in Scotland by malting barley and adding water (only whole grains of other cereal crops can be added). These cereal crops are processed into wort through strict adherence to special technologies.
• The semi-finished product is distilled with an alcohol content of 94%.
• The finished product should have an alcohol strength of 40%.
• The product must be aged in special warehouses in Scotland. Only oak barrels are used as containers for aging; their volume should not exceed 700 liters, and the ripening period should exceed 3 years.

Scotch tape categories

The categories of this elite alcohol, as well as the definition itself, are fixed by law. Their total number reaches five. According to the classification, the drink can be:

• single malt;
• grains;
• blended;
• blended malt;
• blended grains.

The last three types are a drink made by mixing one or more single malt and/or grain types that were produced at different distilleries.

Is there a difference between whiskey and scotch?

To understand the difference between scotch and whiskey, you should remember the saying: “Every scotch can be safely called whiskey, but not every whiskey can be considered scotch.” Let's look at the main differences between these two types of alcohol:

• As noted above, scotch is a type of whiskey.
• Both drinks differ in taste and have different aroma. When compared to Scotch whiskey and other types, it has a stronger taste.
• Cereals that are used in the initial stages of production various types whiskey as a base. Thus, to obtain high-quality Scotch whiskey, barley is necessary, while other types of alcohol can use other grains, for example, corn for American bourbon. There are significant differences in production technologies.
• Whiskey is produced in several countries - Ireland, USA, Canada, etc., and scotch is exclusively produced in Scotland.
• Distillation. This stage also makes a significant difference between Scotch and Irish whiskey. The technology for distilling an Irish drink, for example Tullamore dew, requires repeating the procedure three times, while for a “Scot” there is no such need. Of course, all rules have exceptions, but we are talking about traditional beverage production technologies.

Thus, a drink must meet strict requirements in order for it to be called scotch. In Scotland, during the production of this alcohol, production technologies are strictly observed, and the level of product quality is fixed at the legislative level.

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Ïðåæäå ÷åì âåñòè ðàçãîâîð î âèñêè-ñêîò÷ (îí æå – øîòëàíäñêèé âèñêè), íóæíî èìåòü ïðåäñòàâëåíèå î ñàìîé «ñóùíîñòè» ýòîãî íàïèòêà. Ñëåäóþùàÿ ïðèò÷à êàê íåëüçÿ ëó÷øå ýòî ðàñêðûâàåò.

Ãîðîä Ñàìàðêàíä ñëàâèëñÿ âûïå÷êîé î÷åíü âêóñíîãî õëåáà, ïðè÷åì òàêîé íå âûïåêàëè íè â êàêîé äðóãîé ñòðàíå. Îäíàæäû ïðàâèòåëü Áàãäàäà çàõîòåë, ÷òîáû è â åãî ãîðîäå âûïåêàëè òàêîé æå õëåá. Äëÿ ýòîãî îí ñïåöèàëüíî ïðèâåç ïåêàðÿ èç Ñàìàðêàíäà, íî âûïå÷êà ïîëó÷èëàñü ñîâåðøåííî íå òàêîé. Ïåêàðü ïðîáîâàë äîáàâëÿòü èíãðåäèåíòû, äîñòàâëåííûå åìó èç ñàìîãî Ñàìàðêàíäà: âîäó, ìóêó, íî õëåá âñå ðàâíî áûë äðóãèì. Òîãäà ñïðîñèë ïðàâèòåëü ïåêàðÿ: «×òî åùå íóæíî, ÷òîáû õëåá áûë òàêèì æå, êàê â Ñàìàðêàíäå?», íà ÷òî ïåêàðü îòâåòèë: «Âîçäóõ Ñàìàðêàíäà».

Ïåêàðåì èç äàííîé ïðèò÷è âïîëíå ìîæåò áûòü øîòëàíäñêèé ìàñòåð, êîòîðûé çàíèìàåòñÿ ïðèãîòîâëåíèåì âèñêè, à ïðîäóêòîì, êîòîðîãî æåëàåò çàêàç÷èê, — âèñêè-ñêîò÷. Ïî àíàëîãèè ñ ýòîé ñðåäíåàçèàòñêîé ïðèò÷åé äëÿ ïðèãîòîâëåíèÿ íàñòîÿùåãî âèñêè-ñêîò÷ íåîáõîäèìû øîòëàíäñêèé ÿ÷ìåíü, øîòëàíäñêàÿ âîäà è äàæå øîòëàíäñêèé òîðô, êîòîðûé èñïîëüçóåòñÿ äëÿ ðàçîãðåâà ñîëîäà. À ñàìè ïðîèçâîäèòåëè ýòîãî êðåïêîãî íàïèòêà îòìå÷àþò ñàì âîçäóõ, êîòîðûé ïðèäàåò îñîáåííûé õàðàêòåð âèñêè.

Îñîáîå âëèÿíèå âîçäóõà íà âêóñ âèñêè ïîäòâåðæäàåò ìíîæåñòâî ïðîâåäåííûõ ýêñïåðèìåíòîâ. Âèñêè, ïðèãîòîâëåííûé è ðàçëèòûé â áî÷êè â Øîòëàíäèè, îòïðàâëÿëè íà âûäåðæêó â ÑØÀ. Ïîëó÷åííûé â ðåçóëüòàòå ýòèõ ýêñïåðèìåíòîâ íàïèòîê ñèëüíî îòëè÷àëñÿ îò òîãî, êîòîðûé îáû÷íî äåëàëè â Øîòëàíäèè. Ïîýòîìó íàñëàäèòüñÿ íàñòîÿùèì âêóñîì ñêîò÷à ìîæíî òîëüêî íà åãî ðîäèíå.

×òî îñîáåííîãî â âèñêè, âûäåëÿÿ åãî ñðåäè äðóãèõ êðåïêèõ íàïèòêîâ, ïîìèìî âîçäóõà? Åãî «èçþìèíêîé» ÿâëÿåòñÿ òîðô, êîòîðûé è ïðèäàåò âèñêè óíèêàëüíûé è íåïîâòîðèìûé âêóñ.

Ïðèãîòîâëåíèå âèñêè – ýòî öåëîå èñêóññòâî. Äëÿ ýòîãî íåîáõîäèì îòáîðíûé ÿ÷ìåíü, êîòîðûé ïðîðàùèâàþò, à ïîòîì ïîäæàðèâàþò íàä ãîðÿùèì òîðôîì, ÷òîáû îñòàíîâèòü åãî ðîñò è ïîäñóøèòü. Çåðíî, ïîëó÷èâøååñÿ â ðåçóëüòàòå ýòèõ äåéñòâèé, — ñîëîä, ïðîïèòûâàåòñÿ òåðïêèì òîðôÿíûì äûìîì. Çàòåì èç ïîëó÷åííîãî ñîëîäà ãîòîâÿò ïèâî, êîòîðîå â äàëüíåéøåì ïåðåãîíÿþò, è ïîëó÷åííûé â ðåçóëüòàòå ýòîé ïåðåãîíêè ïðîäóêò ðàçëèâàþò â äóáîâûå áî÷êè è õðàíÿò íå ìåíåå òðåõ ëåò. Ïîëó÷åííûé òàêèì îáðàçîì âèñêè ñîõðàíÿåò çàïàõ äûìà ãîðÿùåãî òîðôà è åãî âêóñ.

The referral of the following äðè â â ê ÷ ery ÷ ï ï ï ï î î ä ÷ ÷ ÷ è ÷ the same as the meaning of the word and the meaning of the word. In the middle of the world 10 to 50 years yatov. This is the case and the other side. This is the same as the other side of the world, and the other side of the world.

Ñàì ïî ñåáå âèñêè – óíèâåðñàëüíûé ïîâñåìåñòíûé íàïèòîê. Õîðîøî ïîäîáðàííàÿ ðåêëàìíàÿ êàìïàíèÿ ñìîãëà îòâîåâàòü äëÿ âèñêè-ñêîò÷ ïî÷åòíîå ïåðâîå ìåñòî ñðåäè äðóãèõ âèñêè, íåâçèðàÿ íè íà êàêèå ïðåãðàäû è òðóäíîñòè. È ñåé÷àñ ýòîò øîòëàíäñêèé íàïèòîê ïîèñòèíå ñ÷èòàåòñÿ êàê âèñêè íîìåð îäèí â ìèðå.

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Any scotch is whiskey, but not all whiskey is scotch.

Differences

• So, scotch is still a type of whiskey.
• Livestock is made from barley, while whiskey is made from a variety of grains.
• The main difference between them is taste and aroma. Scotch has a stronger taste than whiskey.
• And one more important point: Whiskey is produced in many countries around the world. In the USA, UK, Japan, Canada, Ireland. And only Scotch whiskey has the right to be called scotch.
• Some whiskeys undergo a triple distillation procedure, in particular this is done in Ireland. Scotch is never distilled three times. True, some Scottish producers still subject scotch to such distillation, but this is rather an exception.

• There are differences in the Latin spelling between scotch and whiskey. Classic whiskey with a typically Scottish taste is called Whiskey, while whiskeys produced in other countries are called Whiskey.
• As a rule, scotch is consumed in its pure form, that is, it is not mixed into cocktails. Whiskey, on the contrary, is often advised to stir and dilute.
• Scotch whiskey, or scotch, is the most popular whiskey in the world. It accounts for 47% of all whiskey consumed in the world.

You can also find out the difference between whiskey and cognac, as well as “What kind of whiskey is there?”

You can buy whiskey from different countries at the WineStreet store.

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General information about tape

The alcoholic drink Scotch is whiskey that is produced exclusively in Scotland. Strong alcohol stored in oak barrels, so the whiskey becomes dry and slightly hard, that is, truly Scottish. According to the laws adopted in Scotland, the local drink Scotch must be distilled and aged in the country. Outside it, only bottled drinks are allowed. The main part of the drink produced in Scotland is blends that are obtained by mixing grain and malt whiskey, that is, using blending technology. This technology was first used at Andrew Usher's distillery in 1853.

Main types of Scotch whiskey

There are three main types of whiskey: malt, grain and blended. Malt scotch is the most expensive, high-quality and delicious drink. It has a bright and unusual aroma and a specific, unique taste. This drink (scotch) is made from sprouted barley (malt). An important step in the production process is drying the barley over a peat fire. This is what gives whiskey its special peat flavor. The drink is distilled using copper stills, the design feature of which allows them to retain a fairly large amount of esters in the resulting distillate. The distillation process is carried out twice. Scotch, in turn, has the following subtypes: single cask, quarter cask, single malt, vatted/pure malt.

The grain variety is not as popular and known as the malt varieties of this drink. This tape is alcoholic drink, made from cheaper corn and wheat, with a minor addition of malted barley. There is one interesting feature in the production of this type of drink, distillation is allowed only once or twice. Only a few distilleries in Scotland have the right to distill more than twice, or rather three times. The resulting drink, Scotch, is an alcohol that does not have a particularly high degree of purity, and is mainly used for blending or in the production of gin or vodka. It is worth noting that in in this case Grain whiskey is distilled up to five times. In Scotland, only one company produces grain whiskey for further sale as an independent product.

Whiskey blending

The best-selling and most popular variety of Scotch whiskey is a drink that has undergone a blending process. It accounts for approximately 90% of all tape sales. To produce this alcohol, grain and malt varieties are mixed. It is worth noting that the quality and cost of scotch is determined by the percentage of expensive malt varieties in it. The higher it is, the more expensive and better the quality of the drink. Some premium blends may contain approximately 60-70% quality malts from thirty or more distilleries. Although the most common option is blended whiskey of the standard blend class, consisting of only 10-15% malt varieties.

Features of the Scotch whiskey market

The market for the traditional Scottish alcoholic drink (Scotch) has one characteristic feature - continuity of generations. Most companies, even the most famous ones, are still owned by families whose ancestors once built and launched the production of the first distilleries. Perhaps scotch drink can be called the most conservative alcohol. In its production, great importance is attached to the traditions and technological techniques laid down by the masters of the eighteenth and nineteenth centuries.

What is the difference between scotch and other whiskeys?

The difference between classic Scotch whiskey and other varieties of this drink lies in the technology used in production and the raw materials used. Note that even the names of these drinks are spelled differently: traditional varieties with the original Scottish peat flavor are called Whiskey, while whiskey produced in other countries is called Whiskey.

And another feature of Scotch scotch is that this drink is generally not used in cocktails, so as not to disrupt the depth and specificity of its taste. But non-Scotch whiskey, on the contrary, is recommended to be mixed with lemon, ice or soda. It is believed that these are the ingredients that are best combined with whiskey and are able to accurately highlight its taste.

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History of Scotch

If nations had the right to patent words, then the word "whisky" would certainly be classified as a Scottish national treasure, since it came from the Gaelic word "usquebaugh", later transformed into the more understandable "uisge beatha". Both have the same translation - “water of life”, and it must be said that these are not just beautiful words: the way whiskey was called in ancient times speaks about the meaning that was attached to it. For a long time it was considered as a good medicine, used to relieve pain from colic, paralysis and even smallpox, and its use was considered one of the secrets of longevity.

The production of scotch tape is based on the principle of distillation, which has survived to this day in an improved form. It is known that the Celts used it in the production of mash. And although accurate information Unfortunately, the beginning of distillation has not been preserved, but in the Scottish Exchequer Tax Records of 1494 one can find an order for the issuance of a significant amount of malted barley for the production of whiskey, which is also called “the water of life.” In those days, scotch was produced in monasteries, and the volume of its production was very impressive, judging by the amount of malt we mentioned, and this is an indirect indicator that it had been produced for more than one century. True, for obvious reasons, the quality of medieval scotch tape remains very questionable, but from century to century it was improved, and in the end, having preserved the basis and achieved the desired result, the Scots did not change anything either in the recipe or in the production technology.

Today, scotch is produced by more than hundreds of distilleries located in five main areas:

1. The Highlands (also known as the Highlands, or the North Scottish Highlands), the Hebrides and Orkney Islands.
2. Speyside (Spey Valley), where two of the most famous single malt scotch varieties are produced - Glenlivet and Glenfiddich. Production is concentrated in four cities - Elgin (here, by the way, another famous type of whiskey is produced - Glen Elgin), Rothes, Dufftown and Keith.
3. Lowland, or Lowland, is a lowland part of Scotland immediately adjacent to the British border.
4. Campbeltown is a town in the southern part of the Kintyre peninsula (west coast of Scotland).
5. The island of Islay, or Islay, is home to eight distilleries that produce scotch using the smoky drying of barley ( traditional way preparation of raw materials).

Each region has its own characteristics of making adhesive tape, but basically the following requirements are imposed on it:

1. it must only be prepared in a distillery located in Scotland. If the same drink is made in another country, even if all the subtleties and manufacturing features are preserved, it will no longer be considered scotch and will not be called.
2. it is based on local water and malted barley, which is first processed into wort, then converted into substrate using endogenous enzymes and fermented only with yeast cultures. It is allowed to add grains of other cereals (except corn) to barley, but they must be whole.
3. the drink is distilled with a residual alcohol content of less than 94.8% so that at the end of the distillation it has the aroma and taste inherent in the primary raw material.
4. minimum alcohol content – ​​40%.
5. it is aged for at least three years in a regulated warehouse with excise tax and located in Scotland, in oak barrels from other alcoholic beverages (most often sherry) with a volume of no more than 700 liters.
6. when put on sale, it must still retain the aroma and taste characteristic of the original raw material. It is prohibited to add any other substances to the scotch tape, with the exception of alcohol caramel.

Finally, even the spelling of the word “whiskey” differs from the generally accepted one and differs by one letter: for scotch the usual spelling is “whisky”, and for other types of this drink – “whiskey”.

Already by these requirements one can judge not only the attitude of the Scots towards their national product, but also how carefully the technology for its production was developed over the centuries. In principle, it would not be a big mistake to say that it has hardly changed over time - it was simply improved to such an extent that the resulting adhesive tape was truly a product that an entire nation could be proud of. This is evidenced by the following fact: when a distillation cube breaks down at a distillery, it is replaced with a new one that completely corresponds to the original, right down to the dents, bends and other irregularities that were on it.

How they do it

Scotch production is a fascinating and complex process that invariably arouses the interest of most tourists visiting Scotland. Rarely does an excursion go without an invitation to visit a distillery, and rarely does a tourist refuse to see with his own eyes how the world-famous amber-yellow drink is born. And he is born like this:

1. To begin with, prepare the raw material - barley. It is sorted, then the arrival of spring is imitated by soaking it for one to one and a half weeks and waiting until the grain begins to germinate. The difficulty at this stage is to stop malting in a timely manner, otherwise the formation of a new plant will begin, so at the very beginning it is stopped by drying.
2. barley is dried in special ovens in two ways: traditional, using smoke from bog peat (as is done on the island of Islay), or modern, using hot dry air. The first method gives the sprouted barley a characteristic smoky smell and shade, for which scotch tape became famous throughout the world in its time. When drying, it is allowed to add beech chips, dried seaweed and some other ingredients to the peat, which also contribute to the original bouquet smells.
3. then the malt prepared in this way is crushed and soaked in water for half a day, after which yeast is added to the wort. The mixture is left to ferment for two days at a temperature of +35-37.
4. After two days, the fermented wort is distilled twice in copper stills, then poured into barrels that meet the above requirements, not hermetically sealed and kept for the specified time. It is during aging that all the characteristics of scotch are formed, the taste and smell of which, in addition to the drying method, is also influenced by local water, the drink previously stored in the barrel, and the location of the distillery.
5. After aging, the finished tape is filtered at a temperature of 2-10 degrees, poured into containers and sent for sale.

The age of scotch, like any other whiskey, is considered to be the period of aging in the barrel. It is believed that in glassware it does not lose its properties and does not age, but experts still do not recommend storing whiskey in a bottle for more than 25-30 years, since, in their opinion, its organoleptic properties begin to degrade after this time.

Depending on the methods, characteristics of production and the area where it is made, adhesive tape is divided into five categories:

1. single malt, considered the most valuable (and ancient) type, whose production technology we gave as an example. The requirements that it must meet include the mandatory production and bottling of the drink at one distillery and the use of only spring water.
2. grain. Like whiskey of the first category, it must be made and bottled at one enterprise, however, its production technology is fundamentally different from the production of single malt scotch, and whole barley grain is added to the malt. It is also allowed to use other malted or unmalted grain crops, except corn, but only as an additive to the main raw material - barley.
3. blended, first obtained in Edinburgh in 1853 in order to reduce the cost of the original product. Most of the modern brands of Scotch whiskey fall into this category. The essence of a blend is mixing grain variety with single malt, made at different distilleries, in a ratio of 1:2. It is allowed to mix either one “representative” of these categories or several, and it is also permissible to mix whiskey of different ages. In this case, its age indicated on the label is taken to be the age of the youngest variety participating in the blend.
4. blended malt. This is the same as third category scotch, but mixed only from several single malt varieties produced at different distilleries.
5. blended grain. The essence is the same as that of Scotch of the fourth category, but, as the name suggests, several grain varieties of Scotch whiskey must be mixed.

How do they drink it?

Scotch is considered a self-sufficient drink, which is usually consumed without any dilution with soda or Coca-Cola in order to fully enjoy its taste and smell. For the same purpose, it is tasted in small sips and it is not recommended to swallow it immediately or eat it with anything. The purpose and essence of drinking scotch is not to get drunk to the point of drunkenness, but to get pleasure that is quite comparable to aesthetic pleasure. If, out of habit, it seems strong (which, in general, is true), it is permissible to drink it with ice, but in this case it is best to use a tumbler - a special wide glass with a thick bottom. Undiluted scotch is poured and served in tulip-shaped glasses, which also help to reveal the full flavor bouquet of this drink, famous throughout centuries and countries.

Conclusion, or “Find ten differences...”

However, it is a mistake to believe that all the whiskey in the world is based on scotch tape alone. It can be called a “separate state” in the world of alcohol (if such terms are appropriate to apply to alcohol) and has a number of significant differences from both Irish and American whiskey. The differences are as follows:

1. First of all, it is raw materials. For scotch, for example, the use of corn grains as a starting material is completely unacceptable, while other types of whiskey, made even in Japan, can be produced both on its basis and on the basis of other grains. Scotch is always based on barley, and other crops can only be added to it, and then only if a product of a certain category is manufactured.
2. Scotch has a sharper and more tart taste and a pronounced aroma compared to other types of whiskey.
3. production features. For example, Irish whiskey is triple distilled, but for scotch this is rather an exception, which only some producers are allowed to use.
4. finally, scotch is just a type of whiskey, although it is undoubtedly the brightest and almost the “progenitor” of all its other varieties.

If the Scots knew that their scotch sometimes cannot be distinguished from other types of whiskey and that they are generally perceived as identical, they would probably be offended, although they most likely would not show it. But, be that as it may, scotch always speaks for itself, and that is why it deservedly enjoys worldwide fame as one of the best alcoholic drinks in the world.

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Definition of Scotch tape

Scotch is the national alcoholic drink of Scotland. It is one of the varieties of whiskey. But this particular alcoholic product is produced only in Scotland, which is confirmed by the legislation of the country. Spill finished products and sales are permitted outside the country, but that’s it.

Barley is used in the production of this alcohol. The alcoholic products themselves are stored in oak barrels, due to which the taste becomes characteristically harsh. The process of distillation and aging of Scottish alcohol takes place in Scotland according to the established laws of the country. The quality and taste of scotch tape is very popular all over the world.

If we look at it superficially, the tradition of making Scotch whiskey is as follows: barley grains are processed and dried in an oven heated with peat. This characteristic feature in production technology creates a tart, smoky taste. After drying, the alcohol is placed in oak barrels, where the drink for a long time aged. The Scots believe that their alcohol is the most proper whiskey. There are a huge number of factories in Scotland that produce it.

The Scots are very zealous about the secrets of its production. The process itself is automated to the smallest detail. For example, a malt scotch recipe goes through the following points:

1. It is necessary to prepare the barley so that it germinates. Barley grains are soaked in water for a week and a half, then sorted and dried.
2. The barley is dried over peat smoke. A smoky aroma appears.
3. Wort production: After the malt has been smoked, it is soaked for half a day.
4. Yeast is added. Fermentation occurs for 2 days at a temperature not exceeding 37 degrees.
5. The next stage is double or, less commonly, triple distillation of alcohol.
6. Being in oak barrels, the drink acquires its own taste, smell and color.
7. The drink goes through a filtration and bottling process. Filter at temperature conditions from 2 to 10 degrees.

Scotch tape can be:

• single malt. Produced in one place only from malt.
• grain. Whole grains are used in production.
• blended. Different types of alcoholic beverages are mixed.

Types of whiskey and their production

Whiskey is a type of alcohol that has a strength of 40-50 degrees and a tart, expressive taste. In the process of making an alcoholic beverage, several types of grains are used, which undergo many important processes. For example, malting, distillation. Moreover, all processes take place in barrels made of oak material.

Significant manufacturing countries include:

1. Ireland. The whiskey produced in this country is considered one of the best in quality and taste in the world. Irish whiskey does not have its own name, but has a number of production technology features: triple distillation, lack of smoky taste.
2. Scotland. Whiskey in this country is called scotch and is a national treasure. In ancient times, scotch tape was used as a medicine. It has a smoky flavor, which is formed due to drying with peat.
3. USA. Whiskey produced in America is called bourbon. The special production process gives bourbon a number of differences from other whiskeys. The production method itself was invented at the end of the 18th century and the beginning of the 19th century. Bourbon is made from corn in oak barrels. It has a special taste and aroma.
4. Canada and Japan produce whiskey, which is popular only in their homeland. Although the quality and taste is not inferior to other whiskey.

Whiskey production in Scotland has an interesting feature. The Scottish alcoholic beverage market is characterized by the fact that the paperwork and management of scotch factories is passed on from generation to generation. Scotch, I think, is the most conservative alcoholic product.

The difference between scotch and whiskey

Not all true gourmets of high-quality alcohol can determine from the first time what they are tasting, scotch or whiskey. But there is a difference between these two drinks. There is an excellent phrase that accurately reflects the essence of the definition of this alcohol: “all scotch is whiskey, but not all whiskey is scotch.” So let's look at the differences:

• Scottish alcohol has a special, pronounced, distinct taste in comparison with other types of whiskey. Traditional whiskey tastes smoother than Scotch spirits;
• The technology for making the Scottish drink is significantly different from whiskey. In addition, scotch is made only from barley grains, while whiskey is made from a variety of grains;
• Traditional whiskey is produced in various countries. For example, in the USA, in Canada. Scotch tape is produced exclusively in Scotland;
• Unlike Scottish alcohol, some types of whiskey go as far as triple distillation.

How to use Scotch Scotch

All over the world, scotch tape is considered elite and expensive. alcoholic products. Due to this fact, gourmets and lovers of alcoholic beverages strongly advise drinking high-quality and tasty scotch without diluting it with other drinks. A common trend is when soda or Coca-Cola is added to alcohol in order to eliminate unpleasant extra odors or unpleasant taste elements.

If the alcohol level is too high for you, you can consider adding ice to the alcohol. For such a case, a toggle switch is provided. This is a specialized wide glass with a thick bottom. Traditions and culture of drinking classic whiskey include temperature degree alcohol not less than 20.

Conclusion

Undoubtedly Scottish drink is a high-quality alcohol, a cult of Scotland, a true work of art. The secret to the success of this alcohol is simple - a unique technology that has no analogues and love for the business. Scottish alcohol is an asset and also the pride of the country, needless to say about its importance in Scotland. Among all whiskeys, scotch has ancient roots of tradition, due to which it enjoys worldwide popularity.

True connoisseurs and gourmets of strong drinks consider the alcoholic drink Scotch to be popular and significant in the alcoholic beverages market. Scotch is a Scotch whiskey drink made from malt or barley. The taste of this drink is elegant, tart, slightly smoky. Scotch tape is a symbol of the country's state heritage, one of the state's brands.

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 entire territory of Russia. It is during the cold and dank time of year that sometimes, after a working day, you want to warm up with perhaps your most favorite strong drink - whiskey.

For many centuries, Scotland was the leader in the production of whiskey, so they achieved an incredible variety of tastes and smells of this wonderful drink. The efforts that Scottish distillers show 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 whiskey.

History of Scotch Whiskey

The first written mention of whiskey was found in the records of the Scottish Exchequer, which were dated 1 June 1495. The notes stated: “By order of the king, to give brother John Cor eight boxes of malt for making the “water of life”.”

“Water of life” was the name used to call an alcoholic drink distilled from malt. Subsequently, the drink was given the name whiskey. If you calculate how much whiskey you get from 8 boxes of malt, you get about 1,500 bottles, which Friar John produced in 1494.

Over the decades, whiskey has gained popularity throughout Scotland. In 1644, the government began to tax whiskey producers in order to generate income from the 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 more than ever.
By 1780 there were 8 official distilleries and over 400 underground distilleries in Scotland. By 1823, the local parliament realized that it would be possible to bring manufacturers out of the shadows only by easing taxes. Thus the “Excise Act” was born.

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

In 1880, Scotch whiskey began its global 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 that were consumed every day, they had to be replaced with something. In fact, 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 also distinguished: blended, blended malt, blended grain.

1. Single malt Scotch whiskey

Single malt Scotch whiskey is by far the most popular type of whiskey in the world. Essentially, it is whiskey produced at a single distillery using malted barley (malt) and water. Single malt whiskey does not contain any other grains and must be produced exclusively in Scotland.

2. Grain Scotch whiskey

Grain Scotch whiskey is less common in the world. To produce whole grain whiskey, malt, water, and various grains or cereals are used. Grain Scotch whiskey must be produced in one distillery and only in Scotland, where it takes on the name “Scotch”. It is from this type of whiskey that various blends are made.

3. Blended Scotch whiskey

This variety of Scotch whiskey is made from at least one or more single malt whiskeys and then 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 whiskeys you can find today. Essentially, it is 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

Blended grain Scotch whiskey is very similar to blended malt whiskey, except that it uses two or more grain Scotch whiskeys from different distilleries. Then they mix it all and get the product.

The myth of double malt and triple malt whiskey

Surely, someone has heard of “two malt” or “three malt” whiskey. In fact, this is nothing more than a marketing ploy by single malt whiskey producers. Essentially, the label “double malt whiskey” means that the whiskey was matured in two different oak barrels.

Name "Scotch"

While most consumers have a general understanding that Scotch whiskey must always come from Scotland, few realize that in fact the production of this drink is based on legislation that regulates everything from the size of the bottle to the grinding process malt.

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

1. Whiskey must be produced in a distillery in Scotland from water and malt, to which only whole grains of other cereals may be added. In this case, the grains themselves during the production process must be:

• Processed and turned into a homogeneous mass.
• Converted into a fermentable substrate only with the help of endogenous enzymes.
• Fermented only with yeast.
• The alcohol concentration after distillation is not less than 94.8%.
• The whiskey must be “matured” in a regulated excise warehouse in Scotland, in oak casks of no more than 700 liters capacity for a period of at least three years.

1. Scotch whiskey must retain the color, aroma and taste of the raw materials from which it was made.
2. Scotch whiskey must not contain any substances other than water and sugar coloring E150A.
3. The minimum 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 near a clean source. Previously, it was difficult to deliver clean water, so distilleries were often built near water bodies.

One of the peculiarities 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 the islands, are characterized by water with a high content of peat. In swampy areas, water passes through peat bogs, which even have a brownish tint. There is no direct evidence that it is this water that gives whiskey the peated taste, but many distilleries protect their sources and are proud of them.

Legally, there is no reason to use barley grown exclusively in Scotland in production. However, the vast majority of distilleries use local barley, probably for economic reasons.

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

Now that the malted barley is prepared, it is poured into a special cauldron and water is added. 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 of 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 distilling the whiskey. In essence, the technology for separating alcohol is no different 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 alcohol content is about 70%. Next, the liquid is poured into oak barrels and allowed to brew for at least 3 years. What is noteworthy is that the barrels are not airtight, so depending on the location and storage of the barrels, the whiskey will acquire a different smell.

Whiskey producing areas in Scotland

Scotland is divided into 5 separate regions, where distilleries produce different types of whiskey, each of which has unique taste.

The Highlands

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

The Lowlands

Whiskey produced in this territory is considered softer and more delicate. Very often, local distilleries do without drying the malt with peat, hence the light taste. Today the following distilleries operate: Auchentoshan, Bladnoch, Glenkinchie and Daftmill. The latter distillery should release its first batch of whiskey only in 2015, as it opened relatively recently.

Speyside

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

Campbeltown

As a rule, whiskey from this area is not younger than 10 years old. At this moment active production engaged in: Glen Scotia, Glengyle and Springbank.

Islay

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

Whiskey tasting

Nowadays, Scotch whiskey is drunk in various forms, from drinking neat 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 find yourself visiting a whiskey connoisseur, most likely, first you will be offered a drink in its pure form, secondly with water, thirdly with ice, and lastly whiskey and cola (the connoisseur may not offer the last cocktail).

What is whiskey made from?

In bars, clubs and restaurants you will be offered a transparent cylindrical glass with a thick bottom. This glass is called a rocks glass. However, dedicated whiskey fans or tasters choose tulip-shaped glasses. According to experts, 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. A drink at room temperature (17-20 Celsius is ideal) allows you to enjoy the aroma and aftertaste of whiskey. However, most people prefer to chill their whiskey and add ice cubes to everything else. With each piece of ice, whiskey loses its uniqueness due to the dilution of water in it. In addition, the cold “closes” the aroma of whiskey and you risk not catching the taste.

Whiskey stones have become popular recently. Their principle is simple: you place the stones in the refrigerator, they cool there and, if necessary, you add these cooled stones instead of ice cubes to a glass of whiskey. In my opinion, this is just another marketing ploy that makes you spend extra money. They don’t do anything special, they just give a reason to brag about the presence of stones in the glass, nothing more.

The classic way to drink whiskey is 50/50 diluted with clean water. Although some people think that this is only to reduce the concentration of alcohol, nevertheless, the drink turns out aromatic 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 into a washed glass and swirl the whiskey so that all the walls of the vessel are washed with whiskey. Next, pour this whiskey into the sink. A glass that has been cleared of foreign odors is ready for drinking and will not allow other odors to interfere with the enjoyment of your whiskey. One might consider this a waste of whiskey, but experts say that even the water used to wash a glass has an odor and must be removed.

How to drink whiskey, process

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

Now that you have looked at your whiskey, bring the glass to your nose and take a deep breath through your nose and mouth, smelling the aroma of the drink as you exhale. Do not bring the glass too close, otherwise the alcohol vapor may take your breath away.

Repeat the operation several times: rotate the temples -> bring it to your 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 swirling the whiskey around in your mouth so that all your receptors feel the taste. This is how you will feel all its subtleties. Swallow the drink, take a breath and try to sip more of your whiskey from the glass.

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

Whiskey from The Highlands

• Highland Park 12 year old.
• Scapa 16 year old.
• Talisker 18 years old.

Whiskey from The Lowlands

• Auchentoshan Three Wood.
• Glenkinchie 12 year old.
• Rosebank 12 year old.

Whiskey from Speyside

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

Whiskey from the Islay region

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

In conclusion

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

Those who just want to start tasting such a noble drink as Scotch whiskey can be recommended to start with softer varieties, such as Auchentoshan 12 years old or the Dalwhinnie 15 years old. You should not rate whiskey starting with White Horse or Grant's, as there is more alcohol than taste.

And one more little piece of advice for those people who like to gather guests. Store expensive and not-so-expensive whiskey separately. At a time when people ask you to try first one, then another, without understanding whiskey, you risk going broke good alcohol, the value of which not everyone will understand. Therefore, keep 1-2 bottles of average quality in the bar, for example Jameson or Jack Daniel’s, so that later you won’t be so sad to look at the $300 bottle of whiskey that you loved to sip in the evenings. Treat those who understand good alcohol.

Rating of 300+ whiskeys

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

One of the most noble strong alcoholic drinks, Scotch whiskey is an indispensable attribute of “men’s” gatherings and the decoration of any home bar. The rich, deep taste depends not only on the production technology, but even on the shape of the distillation cube and atmospheric conditions, so if distillers are forced to replace old equipment, they order new equipment exactly according to the taken patterns, reproducing all the irregularities and cracks. Otherwise, the organoleptic properties will inevitably change, and connoisseurs of scotch (the second name for Scotch whiskey) will notice the difference.

Real whiskey is a name fixed geographically (which does not prevent other countries from producing their own whiskey by adding one extra letter “e” to the word). Scotch must go through all stages of production, starting from the production of malt and ending with aging the finished distillate in oak barrels, exclusively in Scotland, there are additional conditions:

• natural ingredients: malt, water, whole grains other grains, yeast.
• residual alcohol content is less than 94.8%, so that ready-made drink the taste of the original raw material was transmitted;
• final strength of at least 40%;
• aging for three years in barrels up to 700 liters;
• without aromatic additives, except food caramel.

Etymology. The name of the drink comes from the Gaelic “uisce” and is translated simply as “water”, although in some sources it is decorated with the prefix “live”. Most likely, this interpretation is due to the fact that whiskey was originally used exclusively in medical purposes: they even treated smallpox and other serious infections. However, the quality of scotch in those days really left much to be desired, so people rarely drank it for pleasure.

Production technology

Let us emphasize once again: the main thing is loyalty to Scotland. If a drink leaves the country before the bottling stage, it can no longer be called scotch. The rest is simple:

1. Selected barley is dried and soaked for 1-2 weeks so that the grains begin to germinate. After this, the cereal becomes malted and is ready for further processing.

2. Sprouted grains are removed from the water and dried with hot smoke from burning peat, charcoal and beech shavings. This is the most important stage of production, because it is here that Scotch whiskey acquires its unique “smoked” taste. Local peat is used for drying, and each region of Scotland has its own characteristics. Peat from the islands smells of algae and iodine, from the plains and mountainous hills - of heather and honey. All these nuances affect the aroma of whiskey.

3. The finished malt is thoroughly crushed and poured with boiling water for 12 hours.

4. The wort is poured into special vats, yeast is added and the mixture is left to ferment. The result is a light brew or malted milk with a strength of about 5%.

5. The mash is subjected to two or three distillations in distillation stills. After the first round it turns out “ weak wine» 20% strength, after the second – almost real whiskey with an alcohol content of 70%. The drink is diluted with water to 50-63.5% and sent to the last stage.

6. The finished scotch is kept in oak barrels for at least three years. It is ideal if other alcoholic drinks have already been stored in these containers: they enrich the taste of Scotch whiskey. Separately, we can mention filtration and bottling, but nothing fundamentally new happens to whiskey at these stages.

Of course, during distillation, masters separate the “heads” and “tails” (that is, the first and last portions of the distillate, which have a noticeable “fusel” spirit and contain a lot of harmful compounds).

Short story

Two countries are fighting for the title of the birthplace of whiskey: Ireland and Scotland. The red-haired Eyres (the self-name of the Irish) have religion on their side: according to legend, St. Patrick himself gave them fiery barley water. Their rivals base their claims on historical facts: The first records of whiskey distillation come from a Scottish monastery and date back to 1494.

Historians offer the following chain: the recipe came to the monasteries from Christian missionaries, to those from the crusaders, who, in turn, learned the secret of distillation during their campaigns in the Middle East.

The first stills were most reminiscent of giant teapots; the mash was subjected to only one distillation, so the taste was neither subtle nor soft. Gradually, the art spread to the people, both peasants and nobles were engaged in distillation, and by the 17th century distillation had spread throughout Scotland.

In 1579, the state began to control the process and passed a law allowing the production of whiskey only to the aristocracy. In 1644, excise taxes appeared, and at the same time there was a stratification of the drink by quality: tax collectors rarely came to the highlands, so producers there carefully followed the technology and received quality product, and on the plains they did not add malt to whiskey, as a result the drink turned out worse.

There was a period of state monopoly, but in 1822 small distilleries received legal status, and in 1830 the Irishman Coffey improved the invention of the Scotsman Robert Stein and received a modern still.

The phylloxera epidemic, which destroyed many vineyards in Europe, and Prohibition in the United States also contributed to the development of strong, tasty alcohol.

Differences between scotch and Irish whiskey

The main difference between Scotch whiskey and Irish whiskey concerns the famous peat “smokedness”. Manufacturers claim that, among other things, the drink owes its unique taste to local water.

Another distinctive feature is that in Ireland whiskey is triple distilled rather than double distilled. Finally, in Scotland they use exclusively barley malt as a basis, while in Ireland they can add rye.

Types of Scotch whiskey

• Single Malt Scotch Whiskey (Single Malt). A distinctive feature of this drink is that it goes through a full production cycle at one distillery, so the root “one” refers not so much to the raw material as to the place of production.
• Single Grain. In this variation, other grains can be added to barley grain: corn, wheat, rye.
• Scotch blended whiskey (Blended). Both malt and grain varieties are used in the production of the drink, perfect proportion 2:1.
• Blended Malt – made from different types of malt whiskey.
• Blended Grain. Accordingly, the same thing, but with grain whiskey.

Depending on the aging period, blends are also divided into several categories:

• Standard blend (aged for at least three years);
• De Luxe blend (aged from 12 years);
• Super-premium (aged over 12 years).

The label indicates the aging of the “youngest” of the blended varieties, and the whiskey no longer ages in the bottle, so only the time spent in the barrel is considered the age of the drink.

Regions of production

There is no official classification by place of origin, but connoisseurs of the drink know that the taste of whiskey greatly depends on the territory of its production. Traditionally, the following regions are distinguished:

Highlands. There are only 30 distilleries here, producing soft, but deep and strong malt whiskey. The taste reveals floral and spicy tones.

Plains (Lowland). The number of distilleries is gradually decreasing, and now there are very few of them left. Plain whiskey has a calm, velvety dry taste. It is in this area that the drink is distilled three times instead of two.

Speyside. Almost half of all Scottish distilleries are located in this region. It is Speysade whiskey that is considered the standard of scotch.

Island of Islay. Eight small whiskey distilleries with a distinct smoky aroma and a slight saltiness.

Campbeltown is a town with independent scotch producing status, but most of the distilleries have now closed. Whiskey from this region has a special spicy bouquet.

Hebrides and Orkney Islands - island Scotch whiskeys are memorable for their salty taste with peat and smoky notes.

Famous brands

There are a lot of adhesive tape manufacturers. The most famous and popular brands:

• Johnnie Walker in four variations, ranging from a “passable” whiskey for every day and ending with an elite collectible drink (Red, Black, Gold and Blue Label).
• Chivas Regal, blended whiskey aged 12 or 18 years.
• Glenlivet is a single malt whiskey aged from 12 to 25 years.
• White Horse is a blend of malt and grain whiskey.
• Cardhu is one of the most popular and sought after single malt whiskeys and is included in the Johnny Walker blends.
• Glenfiddich. The number one single malt whiskey in the world.

How to drink Scotch whiskey

There are many ways to savor a fine scotch. Some people dilute whiskey with cola, others drink it neat, and there are even those who like to mix it with juice or water. Sommeliers agree that whiskey should be drunk from special glasses that taper towards the top, after allowing the drink to become saturated with oxygen and open up.

Scotch is served chilled to a temperature of 18-20 degrees, you can drink it in the company of close friends or even alone, but this drink is not at all suitable for crowded parties.

They taste the whiskey in small sips, after warming the vessel in their palms, and snack on seafood (the Scots especially respect salmon dishes), meat - or nothing at all; scotch has a rich palette of flavors, it’s a pity to lose even one note.

In Scotland there is a special regulation for the consumption of scotch tape, it is called the “five S” rule. Translated from English, it sounds like this:

• Look;
• Smell;
• savor;
• Swallow;
• Dilute with a spoon of warm water.

Among the many alcoholic drinks consumed by people, this one occupies a special place. Many types of whiskey have their own characteristics, their own history, and their own culture of consumption. The term “whisky” has become a general term and includes all types of drinks with that name. Sometimes it is called tape. Sometimes whiskey lovers debate that better than whiskey or tape. This article describes the differences and advantages of alcohol with these names.

What is whiskey

This is the common name for a common alcoholic drink made from wheat, rye, barley, corn and even buckwheat. Preparation involves malting, fermentation and distillation. The resulting alcohol is aged for a long time in oak barrels. Usually it contains 35-50 degrees of alcohol, sometimes the strength rises to 60 degrees. The resulting drink has a unique aroma and contains virtually no sugar. Its amber color varies in intensity.

To achieve excellent taste qualities whiskey, the masters of its production must take into account many characteristics of grain and water, the subtleties of technology inherent in a particular brand of drink.

Among them:

• Design of a copper distillation cube
• Malting procedure
• Filtration Features
• Quality and volume of the barrel
• Duration and exposure options, etc.

When forming the flavor bouquet of whiskey, special attention is paid to containers for its storage. The oak from which they are made absorbs the aromas of the wines in which they were stored and releases them to the whiskey. There are many subtleties inherent in each manufacturer.

At the same time, the main requirement for whiskey is holding period. A malt drink cannot be aged for less than three years. If it is not intended for mixing with other varieties, it must be aged for at least five years. However, for ordinary varieties this can last from ten to twelve years. For elite drinks, this can be for a period of 20, 30 or even 50 years. The drink can undergo aging procedures in different barrels and then be mixed. Sometimes it is kept in one barrel for most of its aging, and in another for the last few years.

The word "whisky" appeared in the 19th century. Exist different variants its English spelling, indicating the country where it is produced. The most common varieties of this drink are produced in Scotland, Ireland, USA, Canada and Japan. This geography determines the raw materials of a drink produced in a particular country.

In Ireland it is rye with barley malt, in Scotland it is barley and barley malt. On the North American continent, rye, corn, and wheat grains are used to produce whiskey locally called “bourbon.” For the Japanese, this is millet and corn, to which other grains, most often rice, can be added in small quantities. Whiskey can be malt, grain and mixed, as well as bourbon in the American version.

His homeland is Scotland

The whiskey produced here has a unique, geographically assigned name - scotch. It is believed that it has been known since the Middle Ages, when the ancient Celts established the industrial distillation of this “fire water”. The pioneers were monks who first produced alcohol as a medicinal drug. They were used to treat stomach, nervous and other diseases.

It is believed that somewhere around the same time, the modern word “whisky” appeared, meaning “water of life” in the language of the Scottish aborigines. When they realized that the medicine could become a profitable cheerful drink, its production went beyond the walls of the monasteries. Its mass underground production began. The drink was at first very strong and of very poor quality. However, over time, technology improved, and by the 18th century the drink became extremely popular.

The name "Scotch" in translation means the name of this region of Great Britain. This name can only be given to a product produced in Scotland. Most of its varieties are distinguished by a subtle smoky echo. This is the result of drying grain with peat used as fuel.

The laws defined the categories of the drink and formulated the requirements that it must meet.

1. Whiskey must be produced in Scotland from water and malted barley.
2. Only whole grains of other cereals can be added to it, which have been processed in a certain way at a distillery into wort and fermented using yeast.
3. The whiskey must have the taste and aroma characteristic of the primary raw material, and the residual percentage of alcohol in the distilled drink must be at least 94.8%.
4. The final product contains at least 40% alcohol.
5. The maturation period for whiskey was at least three years. It must be aged in 700 liter oak barrels in a special excise warehouse in Scotland.
6. Nothing other than alcohol caramel and water can be added to the drink.

What is the difference

For Scots, there is no question of distinguishing scotch from whiskey. Each of them is absolutely sure that scotch, as a variant of a strong drink, is an exemplary whiskey.

Scotch is distinguished from other types of whiskey by the following characteristics:

• It is produced from a specially flavored barley grown only in a few areas of Scotland.
• The technology of drying malt, where peat is used for this, giving the drink a smoky flavor.
• It is made only from barley without the use of other grains.
• An original production process that does not involve multiple distillations.
• Compared to other types of whiskey, it has a sharper taste and characteristic aroma.
• Manufactured under UK law exclusively in Scotland.

Scotch whiskey (scotch) is a strong, noble drink produced exclusively in Scotland. The basis of the drink is barley grains; strictly defined rules are followed during production.

Features of the drink

The first written mentions of Scotch whiskey were found in documents dating back to the late 15th century. The name of the drink - whiskey - is fixed geographically. Other countries that produce whiskey write its name a little differently, adding the letter “e” - whiskey.

Only malt and water are used to make scotch. In rare cases, it is allowed to add cereal grains. All stages of the process (from malt production to aging) must take place in Scotland. The drink is aged for at least 3 years in oak barrels. The alcohol content of finished tape cannot be less than 40%.

Main features of adhesive tape:

1. The smell has a slight smoky undertone. The barley wort for the drink is dried with smoke from peat layers. Some manufacturers add beech shavings to them, while others add seaweed.
2. Thanks to aging in oak barrels in which sherry was previously aged, the scotch acquires a pleasant grape taste. And so that the drink contains fruity notes, it is aged in American white oak barrels, in which bourbon was previously aged.
3. There are no additives in the whiskey, with the exception of food caramel.
4. Scotch is double distilled, while regular whiskey is triple distilled.

If we talk about aging periods, Scotch whiskey is divided into 3 categories:

• Standard blend– aging lasts at least 3 years;
• De Luxe blend– aging is up to 12 years;
• Super-premium– the aging period exceeds 12 years.

It should be understood that aging refers exclusively to the time that the drink was in the barrel. After bottling, the drink no longer ages and does not improve its taste.

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Recently, a tradition has formed of diluting whiskey with Cola or adding more ice. Sommeliers note that this is a fundamentally wrong approach, since scotch should be drunk without adding other ingredients. Any additives, even water, spoil the taste and aroma of the drink.

Since Scotch whiskey is a refined and expensive drink, it is not recommended to drink it in large quantities. To enjoy the taste, certain conditions must be met.

The right environment

This noble drink does not tolerate noise, and therefore is suitable for quiet home company. Since the drink is strong, it is recommended to drink it in the afternoon or evening.

You should sit down, relax, turn off the music and TV so that nothing distracts you from enjoying the drink. You can drink scotch either completely alone or in a small company of friends and family. The main condition is peace and quiet.

Beverage temperature

The ideal temperature for serving tape is from +18°C to +20°C. If the temperature exceeds +20°C, the drink will emit an unpleasant alcohol aroma. It is also not recommended to cool whiskey too much (below +18°C). Ice stops the evaporation process of aromatic oils, and therefore you will not be able to enjoy the pleasant aroma.

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Whiskey glasses

There is no clear opinion on this matter. Some tasters are inclined to believe that scotch should be served in glasses with a thick, wide bottom. Another part believes that it is still better to drink whiskey from tulip-shaped glasses. But what both groups of tasters agreed on was that it is undesirable to serve whiskey in cognac glasses - it is impossible to feel the aroma in them.

If we talk about single malt scotch varieties, then it should be served in glasses shaped like a thistle. They were developed by designer Georg Riedel. It is in such glasses that you can fully experience the aroma and taste of scotch.

Important! The strong smell of Scotch whiskey can be too strong to handle. In this case, it is recommended to inhale it not through the nose, but through the mouth. To do this, lower your nose slightly into the glass and inhale through your mouth. Thanks to this trick, only the subtle aromas of whiskey are inhaled, and the harsh alcoholic tones are “cut off.”

How to submit

Before serving whiskey, you should make sure that there are no sources of strong odors in the room - bouquets of flowers, aromatic lamps, air fresheners, etc. They can “overpower” the smell of whiskey. The bottle of scotch tape is wiped with a cooled towel and only then put on the table.

Peculiarity! To experience the full range of flavors of scotch, it is advisable to fill the glasses no more than 1/3 full.

According to the rules of etiquette, in a male company the drink is poured by the owner of the house. Self-service is also permitted. If there are women present, the owner of the house takes care of them.

How to use

To begin with, the glass is held a little in your hands, thereby warming the drink. Then they take a small sip and hold the whiskey in their mouth for a couple of seconds. This allows you to evaluate its aroma and then its taste. If you plan to try different types of whiskey during the evening, it is recommended to drink a glass of still mineral water after each new type.

This will cleanse your taste buds.

1. If we talk about the traditional use of scotch, then you should adhere to the Scottish rule of tasting the drink - the rule of five “S”: View (Sight).
2. Color range and viscosity are assessed. Smell.
3. The aroma is assessed. Swish.
4. A small sip is taken, which seems to spread throughout the entire tongue. Swallow.
5. The first sip allows you to evaluate the softness of the drink. Splash.

If necessary, add a little water to the tape.

What to snack on The Scots drink whiskey in its pure form without a snack, combining it with a cigar. However, it should be noted that adhesive tape is quite Reviver , and therefore it is still better to apply to him. hearty snack So, seafood dishes (best of all salmon), as well as cold cuts, would be an ideal complement.

Other snacks, especially sweets, are not recommended.

conclusions To experience the fullness of taste and aroma, it is recommended to pour scotch into special tulip-shaped glasses, but fill them no more than 1/3. The first sip should be savored so that the taste spreads throughout the entire oral cavity. If it is too strong, the drink can be diluted with clean water.