Scottish scotch is a drink that is known and loved all over the world. Features and culture of drinking Scotch whiskey

Gourmets, real connoisseurs of quality spirits, can not always tell the difference between Scotch scotch and traditional whiskey. In fact, there are reasons for this: for example, the Scots, who make their signature whiskey from barley, call it nothing more than scotch. However, there is a difference between the two drinks, and it is not limited to just different pronunciations.

Definition

Whiskey- an alcoholic drink that has a bright aroma and a strength of about 40-50 percent, although some manufacturers sometimes exceed this limit. The drink is made from various types of grains, using processes such as malting and distillation, plus long aging in oak barrels.

Main producing countries:

Scotland. Whiskey in this country is called scotch, and even equates almost to the national drink. It should be noted that several centuries ago it was even recommended for use by doctors as a medicine. A characteristic feature of adhesive tape is a smoky shade obtained as a result of drying with peat. This is especially true of island varieties of adhesive tape. However, you can find scotch tape without a smoky shade.
USA. Americans also have their own name for whiskey - bourbon. The main difference between bourbon and European whiskey is production. American whiskey is made from corn and aged in oak barrels that are fired from the inside. This special American technology, invented at the turn of the 18th and 19th centuries, gives bourbon an unsurpassed taste and aroma.
Ireland. But the country, which has almost the oldest traditions in the preparation of whiskey, does not have its own name for the drink. But this fact does not affect its quality, because Irish whiskey is considered one of the best in the world. It is distinguished by the triple distillation inherent in most brands and the absence of a smoky aftertaste. In addition, the modern production of whiskey in the country of Clover has seven stages.
Canadian and Japanese whiskeys have practically no popularity in the world. They are highly rated only in their homeland. It is difficult to name the reasons for the low popularity, perhaps the matter is in the absence of traditions, and perhaps in marketing. It should be noted that Canadian whiskey has a minimum aging period of 6 years, so whiskey lovers should pay attention to it.

Scotch- This is a Scotch whiskey, prepared according to the traditions and culture of this British country. The drink is distinguished by a delicate taste, aroma and the production process itself. The original taste and the mysterious smokiness of scotch is obtained due to the fact that the preparation and drying of the grains (the base is barley) is carried out using an oven, melted with peat. Then the spirit is aged for a long time in special oak sherry casks. The Scots themselves speak of scotch as the "correct" whisky.

There are many duct tape factories in Scotland, but Highland and Speyside are considered the main manufacturing areas. The first region is especially famous, because it is located in the mountains and has its own traditions in production.

difference

To begin with, you can quote the popular phrase that all scotch is whiskey, but not all whiskey is scotch. So what is the fundamental difference between the two drinks, let's try to figure it out:

First, scotch is a type of whiskey.
An important difference is the taste and aroma. Scotch tends to have a sharper flavor than other whiskeys.
Scotch whiskey is made from barley, while whiskey uses a variety of grains. Plus, the production process itself is quite different.
Whiskey is produced in a wide variety of countries, including the United States and Canada. Scotch can only be called whiskey made in Scotland.
Irish whiskey differs from Scotch whiskey in the distillation process. Almost every Irish whiskey is triple distilled, but Scotch is not. True, some Scottish producers still distill scotch three times, but this is rather an exception.

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Scotch is whiskey made in Scotland. That is, it is a narrower concept than whiskey.
Scotch has a more tart taste and a pronounced aroma. Other types of whiskey tend to be softer.
Scotch tape is produced using a special technology.
Various base. Whiskey can be made from different grains, scotch can only be made from barley.

Scotch is nothing but Scotch whisky. The Scots themselves consider it special (well, still!) And the only real, even correct, whiskey, and everything else is just a parody. After all, only in Scotch whiskey there are such subtle smoky notes and a special taste. By the way, this drink was driven by the ancient Celts and called it "the water of life."

If you do not see the difference between scotch and whiskey, then it is enough to remember one simple phrase: "All scotch is whiskey, but not all whiskey is scotch." This means that there are still differences between scotch and whiskey, although they are related drinks.

So, scotch is considered to be a type of whiskey. The main difference lies in the taste and aroma: Scotch has a sharper taste and, as already mentioned, a smoky aroma. Perhaps the reason for this is the fact that scotch is made exclusively from barley, while whiskey uses a variety of grains. Yes, and the technology for preparing these drinks is somewhat different. It is believed that the technology for the production of adhesive tape is very special.

Well, the most important difference between scotch and whiskey is that scotch is produced only in Scotland. If we really, really find fault, then only the one that is produced in Scotland is aged in oak barrels for at least three years. Well, and, accordingly, only from germinated barley, water and yeast - all components must be natural.

But whiskey is made in different countries: USA, England, Canada, Ireland. By the way, the Scots also revere Irish whiskey, considering it also not bad. Others don't really acknowledge it. We believe that the “island brotherhood” had an effect here.

Scotch can be either single (Single) or mixed, that is, blended (Blended). It is difficult to say which one is better: it is already a matter of taste.

Now about the taste. We have already said that it is sharper than whiskey, while being so dry, but there are more than enough shades in it. And that makes scotch a more interesting drink. At the same time, the more scotch is aged, the more flavor and aroma variety you will get. Usually chocolate-vanilla and smoky notes are definitely felt, but if you try, you can hear much more aromas.

The taste and aroma of scotch is strongly influenced not only by raw materials, but also by the area in which this drink is produced. For example, if the distillery is located in the highlands, then heather aromas await you, muffled by smoke, honey and unripe pear. If you want to appreciate the taste of scotch, we advise you to dilute the drink with mineral water. Well, remember the golden rule for choosing scotch tape: the longer the exposure, the softer the taste of the drink will be.

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, collectible weapon , wine, etc. So the debate on this topic is purely ideological.

Distillery or distillery?

Historically - "distillery". Since wine in Rus' 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.

There are no such difficulties in English, it uses the universal word distillery - literally “a place where distillation is carried out”, which can be translated 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 to prepare 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 the use of whiskey by our ancestors 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. Roman Catholic monasteries were dissolved, and all their property was 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 share 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, an epidemic of phylloxera 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 aging (age), then this is a mixture (blend) of spirits of different years, but with aging in a barrel not less than the specified one.

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 regions rich in peatlands, and smoky examples in regions where peat is scarce.

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, too, you can find a nice nutty, slightly bitter tone - like 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 barrel types (for example, aging whiskey in rum, port, natural sweet wine barrels), 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 ranging from 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 confused 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 producers prefer the bouquet to the appearance and do not pre-cold filter their whiskey, as 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 verified lines of large brands to incredible experiments in limited edition versions of small producers.

Drink, study, enjoy! Happy tasting.

Among the many alcoholic beverages consumed by people, this one occupies a special place. Many types of whiskey have their own characteristics, their own history, their own drinking culture. The term "whiskey" has become generic and includes all varieties of drinks with that name. Sometimes it is called tape. Whiskey lovers sometimes argue about which is better whiskey or scotch. The proposed article describes the differences and advantages of alcohol with such names.

What is whiskey

So it is customary to call a common alcoholic drink made from grains of wheat, rye, barley, corn and even buckwheat. During the preparation, malting, fermentation and distillation are used. The resulting alcohol is aged for a long time in oak barrels. Usually it contains 35-50 degrees of alcohol, sometimes the fortress rises to 60 degrees. The resulting drink has a peculiar aroma, there is practically no sugar in it. Its amber color differs in saturation.

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

Among them:

Copper distillation cube design
Malting procedure
Filtering features
The quality and volume of the barrel
Duration and exposure options, etc.

Particular attention in the formation of the taste bouquet of whiskey is given to containers for its storage. The oak from which they are made absorbs the aromas of the wines in which they were stored and gives them to the whisky. There are many subtleties inherent in each manufacturer.

At the same time, the main requirement for whiskey is exposure time. The malt drink cannot be aged for less than three years. Unless intended to be blended with other varieties, age for at least five years. At the same time, in ordinary varieties, this can last from ten to twelve years. For elite drinks, this can be 20, 30 or even 50 years. The drink can undergo aging procedures in different barrels with its subsequent mixing. Sometimes most of the exposure it is contained in one barrel, and in recent years - in another.

The word "whiskey" appeared in the 19th century. There are different versions of its English spelling, meaning the country where it was produced. The most common varieties of this drink are produced in Scotland, Ireland, USA, Canada and Japan. This geography defines the raw components of a drink produced in a particular country.

His homeland is Scotland

Whiskey produced here has a unique, geographically fixed name - scotch. It is believed that it has been known since the Middle Ages, when the ancient Celts established an industrial distillation of this "fire water". The pioneers were monks who drove alcohol first as a medicinal potion. They were treated for diseases of the abdomen, nervous and other diseases.

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

The laws determined the categories of the drink, formulated the requirements that it must meet.

Whiskey must be produced in Scotland from water and barley malt.

You can add only whole grains of other cereals to it, which are processed in a distillery in a certain way into wort and fermented with yeast.
Whiskey must have a taste and aroma characteristic of primary raw materials, and the residual percentage of alcohol in a distilled drink must be at least 94.8%.
The final product contains at least 40% alcohol.
Whiskey maturation period was at least three years. It must be aged in 700-liter oak barrels in a special excise warehouse in Scotland.
Nothing other than spirit caramel and water can be added to the drink.

What is the difference

For the Scots, the question of the difference between scotch and whiskey is not worth it. Each of them is absolutely sure that scotch, as a variant of a strong drink, is an exemplary whiskey.

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

It is made from the specific taste of barley grown only in a few areas of Scotland.
The technology of drying malt, where peat is used for this, which gives the drink a smoky taste.
It is made only from barley without the use of other cereals.
The original production process, where multiple distillation is not used.
Compared to other types of whiskey, it has a sharper taste and characteristic aroma.
Produced in accordance with British law exclusively in Scotland.

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

How to produce

Here's how the most valuable type of scotch, malt, is made:

Scotch can be:

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Six main differences between whiskey and bourbon

Production region
Whiskey is a broader concept than bourbon and is produced according to classical technology and recipes in Scotland, Ireland, Canada and Japan. Bourbon is made only in the USA according to a traditional proprietary recipe. Scotch is whiskey made in Scotland.
Raw material
At the time of the birth of bourbon, it was a drink for the lower stratum of the population. Since the raw materials from which it was made were cheap. And at first it looked more like American moonshine. And only with the development and growth of this industry, bourbon became no less interesting drink than whiskey.

For whiskey, the main raw materials are barley, rye and wheat, and for bourbon, corn. And according to legislative norms, whiskey should contain only 10% corn raw materials, and at least 51% in bourbon.

Taste features
Bourbon has a sweetish rich taste due to the raw materials from which it is produced. But the palette of flavors is very poor compared to whiskey. In the process of tasting a product of European or Japanese production, you can feel the peat, citrus, chocolate or cinnamon notes that are revealed in each bottle in a completely new way. Scotch has a more tart taste.
Excerpt
Bourbon is aged exclusively in new oak barrels, which are pre-fired from the inside. And whiskey - in old oak barrels from sherry, wine, Calvados, bourbon (whiskey aged in barrels from bourbon has a sweetish vanilla taste). The minimum aging period for an American-made drink is 2 years, for Scotch whiskey - 3 years, for Irish whiskey on average 5 years, and for a Canadian drink at least 6 years. Sherry casks are used to age the scotch.
Coloring technology
At the legislative level, bourbon is forbidden to add dyes or sugar color, which is added during the production of whiskey to get a beautiful caramel shade. Bourbon gets its color from the charred barrels in which it is aged.
Production technology
The process of making bourbon is very simplified when compared to the process of making classic whiskey. Whiskey requires the beans to be soaked, germinated, dried, and then hulled to release the enzymes that naturally break down starch into sugar.
for an American drink, cereals must be crushed, poured with water and boiled. Then saccharify the resulting wort with barley or other type of malt, start the fermentation process with yeast from the previous starter, and finally distill. At some distilleries, such as Jack Daniels, the drink is filtered through maple charcoal before aging. Scotch is prepared only on the basis of barley.

Summing up all of the above, I would like to say that when you come to the store, pay attention to the label, or rather to the country of origin, and then the question is: “Is this whiskey / bourbon / scotch?” will fall off by itself.

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by definition, it can only be called whiskey that is produced in Scotland. If the same drink, with the same recipe, is made abroad, then this is no longer scotch. This is fixed at the legislative level. Such stringent conditions do not apply to a spill;
Scotch has a smell with a smoky tint. It appears due to the drying of malt over burning peat. Additional notes can be added to the taste and smell if beech chips, dried algae, and other ingredients are added to the peat;

Scotch is distilled from barley malt or whole grains. But corn is never used for its production;
the production of scotch involves a double distillation of the wort;
the drink matures in barrels from another strong liquor. Usually used container after sherry. Thus, the drink acquires a peculiar flavor bouquet. Exposure should not be less than three years.

Outwardly, it is an amber-yellow alcoholic drink, with a strength of 40-50 degrees. Whiskey is written on the Pride of the Scots label, and other types of whiskey are called Whiskey.

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

How to produce

The Scots are very reverent in protecting the recipe and the very production of national alcohol. We can say that for many centuries this process has undergone a minimum of changes after it has reached perfection. That is, as soon as the producers have reached the desired quality of the drink, distillers do not change anything. Even when an alembic fails, the replacement is made completely identical to the original, including various dents, bends, and other irregularities. In fact, modern wort distillation devices are almost no different from the old ones shown in the photo.

Fine-tuned to the smallest detail, the process of producing Scotch whiskey is quite long and consists of several main stages.

Preparation of barley for germination: sorting, washing, drying. To germinate the grain, it must be soaked for 1-1.5 weeks.
The resulting malt is dried using smoke from burning peat. Sprouted grain at this stage receives a smoky smell, which then brings a characteristic distinctive note to the flavor bouquet.
Wort production. To do this, smoked malt is crushed and soaked for half a day.
To start 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 observe the temperature regime of 35-37 ° C.
Fermented raw materials are distilled at distilleries in distillation cubes. They do this twice. Only a few producers use triple distillation of whiskey.
At the stage of aging in wooden barrels, the scotch acquires a characteristic color and smell.
The final step is filtering the finished drink and bottling it. It is filtered at a temperature of 2-10°C.

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

Single Malt Scotch Whiskey. It is made in one place, only from malt and spring water. After aging and filtering, whiskey is bottled and sent to the distribution network.
Grain (Single Grain Scotch Whiskey). During its production, whole grains are added to the malt.
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, which makes it possible to reduce the cost of the original product. At the same time, blended scotch can be malt (Blended Malt Scotch Whiskey), when malt types of the drink obtained at different distilleries are combined, and grain (Blended Grain Scotch Whiskey), made according to the same principle of mixing products from different manufacturers.

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Scotch history

If nations had the right to patent words, then the word "whiskey" 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 of the meaning that was attached to it. For a long time it was regarded as a good medicine, used to relieve the pain of 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 come down to our days in an improved form. It is known that the Celts used it in the production of mash. And although exact information about the beginning of distillation, unfortunately, has not been preserved, but in the Scottish Treasury Tax Reports of 1494, one can find an order to issue a significant amount of barley malt 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 already an indirect indicator that it has been made for more than one century. True, for obvious reasons, the quality of medieval scotch tape remains very doubtful, but it has been improved from century to century, and in the end, having retained 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 a hundred distilleries located in five main areas:

Highlands (it is also Highland, or the North Scottish Highlands), the Hebrides and Orkney Islands.
Speyside is home to two of the world's most famous single malts, Glenlivet and Glenfiddich. Production is concentrated in four cities - Elgin (here, by the way, another famous whiskey variety is produced - Glen Elgin), Rotes, Dufftown and Whale.
Lowland, or the Plain, is the lowland part of Scotland, directly adjacent to the British border.
Campbeltown is a city in the southern part of the Kintyre peninsula (west coast of Scotland).
the island of Islay, or Isla, which has eight distilleries that produce scotch using smoke-cured barley (a traditional way of preparing raw materials).

Each of the districts has its own peculiarities in the manufacture of adhesive tape, but basically the following requirements are imposed on it:

it must only be made in a distillery located in Scotland. If the same drink is made in another country, albeit with the preservation of all the subtleties and features of manufacture, it will no longer be considered and called scotch.
it is based on local water and malted barley, which is first processed into must, then converted into a substrate with the help of endogenous enzymes and fermented only by yeast cultures. It is allowed to add grains of other cereals (except corn) to barley, but they must be whole.
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.
the minimum alcohol content is 40%.
it is aged for at least three years in a regulated warehouse, which has an excise tax and is located in Scotland, in oak barrels from other alcoholic beverages (most often from sherry) with a volume of no more than 700 liters.
when it enters the sale, it must still retain the aroma and taste characteristic of the original raw material. It is forbidden to add any other substances to the adhesive tape, an exception is made only for alcohol caramel.

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

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

How do they do it

The production of scotch tape is a fascinating and complex process that invariably arouses the interest of most tourists visiting Scotland. A rare excursion does without an invitation to visit some distillery, and few tourists refuse to see with their own eyes how the world-famous amber-yellow drink is born. And he is born like this:

to begin with, prepare the raw material - barley. It is sorted, then the arrival of spring is imitated, soaking 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.
barley is dried in special ovens in two ways: traditional, using smoke from bog peat (as they do on Islay), or modern, using hot dry air. The first method gives sprouted barley a characteristic smoky smell and shade, which was famous for scotch all over the world in its time. When drying, it is allowed to add beech shavings, dried algae and some other ingredients to the peat, which also bring their own aromas to the original bouquet.
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.
two days later, 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 features of scotch are formed, the taste and smell of which, in addition to the method of drying, is also affected by local water, a drink previously stored in a barrel, and the location of the distillery.
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 aging time in the barrel. It is believed that in glassware it does not lose its properties and does not age, however, experts still do not advise storing whiskey in a bottle for more than 25-30 years, because, in their opinion, its organoleptic properties begin to degrade after this time.

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

single malt, considered the most valuable (and ancient) type, whose production technology we have given 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.
grain. Like the first category whiskey, it must be made and bottled at the same enterprise, however, its production technology is fundamentally different from the manufacture of single malt scotch, and whole barley grain is added to the malt. It is also allowed to use other malted or unmalted grains, except for corn, but only as an additive to the main raw material - barley.
blended, first obtained in Edinburgh in 1853 in order to reduce the cost of the original product. Most modern Scotch whiskeys fall into this category. The essence of blending is in mixing grain varieties with single malts made at different distilleries in a ratio of 1:2. It is allowed to mix both one "representative" of these categories, and several, it is also permissible to mix whiskeys of different aging. In this case, the age indicated on the label is taken to be the age of the youngest variety that participated in the blend.
blended malt. This is the same as Grade 3 Scotch, but only blended with a few single malts from different distilleries.
grain blended. The essence is the same as that of the fourth category scotch, but, as the name implies, several grain varieties of Scotch whiskey are subject to mixing.

How to 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 is not advised to be swallowed immediately, as well as something to eat. The purpose and essence of the use of scotch is not to get drunk to the position of riza, but to get pleasure that is quite comparable to aesthetic. If, out of habit, it seems strong (which, in general, is true), it is permissible to use it with ice, but in this case it is best to use a toggle switch - a special wide glass with a thick bottom. Undiluted scotch is poured and served in tulip-shaped glasses, which also help to reveal the whole flavor bouquet of this drink, famous for centuries and countries.

Conclusion, or "Find ten differences ..."

However, it is a mistake to believe that all the whiskey in the world is limited to scotch 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:

First of all, it is a raw material. For scotch, for example, it is completely unacceptable to use corn grains as a starting material, while other varieties of whiskey, made even in Japan, can be made on its basis and on the basis of other cereals. 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 made.
scotch has a sharper and more tart taste and pronounced aroma compared to other types of whiskey.
production features. For example, Irish whiskey is triple distilled, while scotch is rather an exception that only some producers are allowed to use.
finally, scotch is just a kind of whiskey, although, undoubtedly, the brightest and almost the “progenitor” of all its other varieties.

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

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by definition, it can only be called whiskey that is produced in Scotland. If the same drink, with the same recipe, is made abroad, then this is no longer scotch. This is fixed at the legislative level. Such stringent conditions do not apply to a spill;
Scotch has a smell with a smoky tint. It appears due to the drying of malt over burning peat. Additional notes can be added to the taste and smell if beech chips, dried algae, and other ingredients are added to the peat;
Scotch is distilled from barley malt or whole grains. But corn is never used for its production;
the production of scotch involves a double distillation of the wort;
the drink matures in barrels from another strong liquor. Usually used container after sherry. Thus, the drink acquires a peculiar flavor bouquet. Exposure should not be less than three years.

Outwardly, it is an amber-yellow alcoholic drink, with a strength of 40-50 degrees. Whiskey is written on the Pride of the Scots label, and other types of whiskey are called Whiskey.

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

How to produce

Fine-tuned to the smallest detail, the process of producing Scotch whiskey is quite long and consists of several main stages.

Preparation of barley for germination: sorting, washing, drying. To germinate the grain, it must be soaked for 1-1.5 weeks.
The resulting malt is dried using smoke from burning peat. Sprouted grain at this stage receives a smoky smell, which then brings a characteristic distinctive note to the flavor bouquet.
Wort production. To do this, smoked malt is crushed and soaked for half a day.
To start 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 observe the temperature regime of 35-37 ° C.
Fermented raw materials are distilled at distilleries in distillation cubes. They do this twice. Only a few producers use triple distillation of whiskey.
At the stage of aging in wooden barrels, the scotch acquires a characteristic color and smell.
The final step is filtering the finished drink and bottling it. It is filtered at a temperature of 2-10°C.

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

Single Malt Scotch Whiskey. It is made in one place, only from malt and spring water. After aging and filtering, whiskey is bottled and sent to the distribution network.
Grain (Single Grain Scotch Whiskey). During its production, whole grains are added to the malt.
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, which makes it possible to reduce the cost of the original product. At the same time, blended scotch can be malt (Blended Malt Scotch Whiskey), when malt types of the drink obtained at different distilleries are combined, and grain (Blended Grain Scotch Whiskey), made according to the same principle of mixing products from different manufacturers.

It is considered self-sufficient and expensive alcohol. Therefore, connoisseurs recommend drinking this high-quality alcoholic drink without diluting it with anything. Scotch does not require soda, much less Coca-Cola, which are designed to mask unpleasant odors and taste notes.

Scotch whiskey is better to drink without a snack, enjoying a specific taste and aromatic bouquet. To do this, use a tulip-shaped glass as in the photo. Such a vessel allows you to reveal the aroma, which is the first impression of the drink, and taste.

If the strength of Scotch is too high for you, it is acceptable to drink it with ice. For this, a toggle switch is suitable - a thick-bottomed wide glass. The classic consumption of Scotch whiskey suggests a drink temperature of about 20 ° C.

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The most beloved strong alcoholic drink in the West, and not only there, is undoubtedly whiskey. And in the list of the 40 best alcoholic drinks in the world, 19 positions are occupied by its various brands. The geography of its production is also wide. Even Japan and Australia produce their own whisky. But the producers of the most famous brands are countries such as Ireland, Scotland, Canada and the United States. And whiskey is obtained by distillation of various cereals, with further aging in oak barrels. So, Canadian whiskey is based on rye, American bourbon is distilled from corn, and Irish Irish and Scotch scotch are made from barley.

In addition, different brands differ not only in the cereal base, but also in the frequency of distillation, aging and cooking traditions. So, Americans use a brand new oak barrel for their bourbon only once. And before use, it is burned from the inside. And in Irish distilleries, Irish is distilled three times. The Scots, on the other hand, fumigate whiskey malt over peat. Although neither the Irish nor the Americans do this. As a result, each drink - scotch, bourbon or irish - gets its own individuality and uniqueness.

And the history of whiskey is very rich and goes back centuries. Neither the Scots nor the Irish have yet decided to whom the primacy belongs to his invention. At first, monks began to produce whiskey. They used the simplest distillation apparatus and used the resulting drink as a medicine. Then the grain distillation technology "left" the walls of the monasteries. She was "adopted" by Scottish peasants who lived on barren land. They found their interest in this and began to drive scotch. This drink cost well, and its sale gave a good income.

And in the 16-17 centuries, the production and, accordingly, the consumption of this drink was widespread among the Irish and Scots. But whiskey aging was very rare in those days. And most consumers drank it immediately after distillation. Whiskey was then made from oats, rye and barley. Some distillers did a triple distillation of the same drink to increase its strength. And soon all of Scotland, from poor peasants to titled nobility, began to use scotch "strongly". This drink gradually became a "natural disaster." And in order to somehow reduce the scale of drunkenness, the Scottish Parliament passed a law according to which only the nobility and nobility were allowed to distill whiskey. But this "prohibition", as is usually the case, did not bring results. Peasant moonshiners simply went underground.

But the time for such moonshine has already passed, and in Scotland itself there are many distilleries that produce real aged scotch. This drink ranks first in sales among all brands of whiskey. Scotch making has become an art, and art doesn't like repetition. Therefore, there are now no less brands of Scotch whiskey than brands of the same French champagne. And in each distillery, scotch is born with its own taste and aroma.

Scotch whiskey is also divided into several main categories. And the best single malt whiskey is considered Single Malts. This is a kind of vintage tape. This drink is made only from malted barley. And each instance of this whiskey is individual and unique and, therefore, not cheap. But there are also simpler and cheaper (which does not mean bad) brands of Scotch whiskey. This is Blended or blended scotch. Such a drink consists of single malt whiskey, which is blended with simpler grain spirits. And three-quarters of all Scottish scotch production are blends that, nevertheless, are very loved all over the world.

And mass production of grain whiskey began after 1830. Then the Irishman Ernest Coffey made the distillation apparatus, previously invented by the Scotsman Robert Stein, more perfect. This made it possible to increase the volume of production of this drink and master it at an industrial level. And according to technology, such whiskey is made from unmalted grain, to which malted barley is necessarily added. And then this drink is used as the basis for various blended whiskeys.

And today such blended scotch as Catty Sark, Clan Campbell, Famous Grouse, Isle of Skye and many others are known all over the world. And real single malt Scotch whiskeys include such brands: Aberlour, Balblair, Bowmore, Dalwinnie, Macallan and at least twenty brands of good Scotch scotch.

Instruction

Never mix tape whiskey with cola, as is customary with other drinks. If the taste whiskey seems harsh to you, you can add a little water with a low salt content. You can also add some ice to the glass.

It should also be noted that Scotch is drunk chilled. To do this, before use, you can put it in the refrigerator for twenty minutes or in cold water for a couple of hours.

drink scotch whiskey follows without straws and in small sips, savoring and tasting its taste and aroma. Enjoy every sip and do not rush to swallow it, try to feel the whole gamut of tastes.

Also, do not eat it with anything, it will kill all the charm of this drink. There is no need to rush with portions. It is customary to make intervals between use of 30 minutes. Remember - whiskey quite a strong drink and should not be abused!

As a base for cocktails

Whiskey is an integral part of many cocktails. Whiskey with milk has become a favorite combination of connoisseurs. It would seem that this cannot be combined, but the Americans thought otherwise and combined whiskey, milk and added a little sugar. Such a cocktail is prepared using a regular shaker. You can also try simply drinking whiskey with milk to quench the bitterness of the aftertaste.

Mix fresh apple juice with whiskey, add ice and lime - and another cocktail is ready. Apple juice can be replaced with orange or cherry. Many whiskey connoisseurs do not accept such combinations, considering them meaningless.

Whichever way you choose to taste whiskey, we can definitely say that whiskey is the drink that will not only improve your mood, but also enjoy an unsurpassed taste, provided that it is a real elite drink.