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Scotch
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- 3. HISTORY ⢠It isbelieved that the roots of Scottish whisky lie in the Ireland. ⢠First official mention appears in 1494 which record the provision of malt to a certain Friar John Cor to make âacqua vitaeâ - the Latin equivalent of the Gaelic âusige beatheâ, or â water of lifeâ. ⢠By 16th & 17th century it had become the true spirit of Scotland.
- 4. HISTORY ⢠In 1644the Scottish Parliament levied the first excise tax on whisky. ⢠In 1713 âmalt taxâ was imposed in Scotland. ⢠This in fact led to the âillicit distillingâ and producing whisky of better quality than the legally produced ones since the distillers used a higher grain content to avoid the malt tax.
- 5. HISTORY ⢠In 1823,an act was passed as suggested by Duke of Gordon ( one of Britainâs largest landowners). Legal production of whisky was encouraged, and taxes reduced. ⢠Within 20 - 30 years the illegal distilling declined drastically.
- 6. CATEGORISATION ⢠Scotch Whiskyis produced in three forms : - Malt Whisky - Grain Whisky - Blends of Malts & Grains
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- 8. TYPES OF SCOTCH GRAINWHISKY ⢠It is essentially made from unmalted corn & malted barley cooked in a pressure chamber to break down the sugars. ⢠The wash produced after fermentation is distilled in a patent still at 95 % alcohol. ⢠Grain whisky has particularly no flavour of its own. Is rarely sold and mainly used in blends.
- 9. TYPES OF SCOTCH SINGLEMALT WHISKY ⢠The whisky that is produced in one distillery and is not blended or mixed with any other whisky. ⢠Sold as a produce of that one single distillery. ⢠It is exclusive & expensive.
- 10. TYPES OF SCOTCH BLENDEDMALT ⢠Blending of malt whisky and grain whisky of different vintages & provinces. A âstandard blendâ can consist of around 40 different whiskies. (Can be one or more malt and one or more grain) ⢠Usually 35-40% is malt whisky, 60-65% is grain whisky.
- 11. TYPES OF SCOTCH VATTEDMALT WHISKY : ⢠Single malts taken from 2 or more distilleries and blended is called vatted malt whisky. ⢠Eg. Royal Culross, Glenleven, Dewarâs 12 year old vatted, Findlaterâs Marlodge.
- 12. FACTORS EFFECTING SCOTCH â˘Malt whisky is the unique result of the effects of â malted barley â Scottish water â pot distilling â wood maturation in the damp air.
- 13. MALTING ⢠Single maltsare made from Barley only. ⢠Most of the barley used comes from the continent itself or California or Australia. ⢠Ideally barley should be - Fully ripened - Plump - Dry (moisture- 10%) ⢠Malting is done by soaking dried barley in large tanks (steeps) for between 48-70 hours.
- 15. MALTING ⢠Water isdrained of and the wet barley is spread on the germination tanks to germinate. ⢠The barley is continuously turned by the maltsman using long handled wooden shovel, called skips. ⢠In modern times, mechanical agitators or saladin box are being used. ⢠After 2 or 3 days the barley sprouts rootlets, which in another 4-5 days starts to wither.
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- 17. MALTING ⢠The barleywhich is now soft, straw coloured moisture laden is called the green malt. and ⢠It goes to the kiln and spread on a floor of perforated metal plates or wire mesh. ⢠Ten-fifteen feet below is a slow peat fire. Peat is a partially decomposed, compacted vegetable matter. Usually mosses, used as fertiliser and fuel.
- 19. MALTING ⢠The peatgives a pungent, earthy smoke, with its own particular fragrance, which permeates the green malt. This gives the whisky its peat reek. ⢠Coal and Anthracite are later added to the fire to raise the temperature to around 160 deg. F. ⢠The malt dries out to crispy, crumbly, fragrant grain quite different from the original barley. ⢠It is then left to rest for a month or more.
- 20. MASHING ⢠Malt isgristed. ⢠The grist goes into mash tun in measured quantities and hot water is added to extract the soluble sugar. ⢠The water is changed to 3 to 4 times and each time the temperature is increased. ⢠The fist two washings form the wort.
- 21. MASHING Malt that isdelivered in sacks is crushed
- 22. MASHING ⢠The thirdand the fourth wash are called the sparge. It forms the first and second washing of the next batch. ⢠The left over is sold as the cattle feed.
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- 25. FERMENTATION ⢠The wortis poured in wash tun and the yeast is added. ⢠Fermentation lasts for 36-48 hours. ⢠A clear liquid is obtained called wash at 5% alcoholic strength.
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- 27. DISTILLATION ⢠All maltwhiskies are distilled in the pot still. ⢠Each batch of malt whisky requires two pot stills to produce the finished spirit. - The wash still The low wine still
- 28. DISTILLATION ⢠The washin the wash still is heated by coal or oil fire. ⢠The product after distillation and condensation goes into the low wine still where it is distilled to give spirit of higher alcoholic strength of 75%. ⢠The purity of the product is controlled by spirit safe.
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- 30. DISTILLATION ⢠The residuein the wash still the âburnt aleâ is used as fertilizer or animal food. ⢠The residue in the low wine still called the âspent leesâ is dispersed as steam. ⢠The whisky emerges from the still as, water white, very pungent fiery spirit around 115 to 120 degree proof. ⢠It is reduce to around 110 degree proof with pure spring water.
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- 32. MATURATION ⢠Maturation isthe mellowing of the whisky by its being stored in oak barrels. ⢠By law maturation of single malt is for a minimum of 3 years. ⢠Is matured in Scottish cask (110 gallons) butts
- 33. MATURATION ⢠The caskcome from Jerez in Spain.where they have been used to mature sherry. ⢠The sherry has taken much of its woodiness ( tannins ) from the oak and left part of its own character in the wood, that in turn contributes to the mellowness, colour and taste of the matured malt.
- 34. MATURATION ⢠In thewood the malt whisky : â Softens â Loses a lot of its pungent character through oxidation. â Takes on its colour from pale straw to honey ⢠After the whisky has reached its optimum maturity it is diluted using spring water to get the strength of 70-75° proof.
- 35. CHARACTERISTICS ⢠No twovariety of single malts are similar inspite of the same base ingredient and same process. ⢠It is impossible to produce scotch outside of scotland. ⢠It has to be both, distilled & matured in Scotland. ⢠Distilled at less than 98.4 % in such a way that the distillate has an aroma and flavour derived from the materials used.
- 36. CLASSIFICATION OF WHISKIES â˘Single malt whiskies have been categorised as per following geographic regions: â Islay â Campbeltown â Lowlands â Highlands
- 39. ISLAY ⢠Located Southernmostof the outer western isles. ⢠Islay has eight distilleries. ⢠Distilleries produce malts which are traditionally very heavily peated to give a pungent whisky with deep flavour . ⢠Laphroaig, Jura, Talisker, Bowmore, Lagavulin, Islay Mist,
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- 43. CAMPBELTOWN ⢠Campbeltown hastwo distilleries: - Springback makes light mellow and almost sweet malt - Glen Scotia by contrast makes pungent malts
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- 45. HIGHLAND ⢠The Glenlivet- Best single malt. Rich, ripe and mellow and with outstanding malt bouquet. ⢠The Glenfiddich- Pale and peaty.
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- 48. LOWLANDS ⢠The elevenLowland malts are mostly used as filler malts to give weight to a blend. ⢠As they tend to lack a distinctive malt character, they do not add much value to the commercial whisky either. ⢠Rosebank and RJ Mc Dowells are the best, other brands are Glenkinchie.
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- 52. BLENDING ⢠Blending isthe art of combining whiskies from several distilleries, malt as well as grain. ⢠Blending has its origin in distant days when distillers masked the spirit with herbal flavourings. ⢠Modern blending began around the turn of the century, when the Scots lightened their whisky with grain spirit, which became highly popular.
- 53. BLENDING ⢠A blendwill consist of anything from 15 to 50 different single whiskies combined in the formula that is the secret of the blending company concerned. ⢠The objective of the blender is to produce a whisky of a definite and recognizable character and that his blend should never vary from this standard which customers all over the world accept.
- 54. BLENDING ⢠A blendof whisky will have 35-40% Sgl malt and 6065% grain whisky. ⢠The different whiskies are stirred using compressed air ensuring they are mixed well, and then left to marry, usually for 6 months or more. ⢠The final step before bottling is the addition of small amounts of caramel colouring, to ensure continuity of colour in the blend.
- 56. THE DISTILLERIES ⢠Scotlandpossesses 119 distilleries. ⢠Some of the major companies who manufacture blended scotch are: â Haig - Oldest of modern whisky families. â John Walker - âBorn in 1820, still going strongâ â John Dewars - Started as a grocer. â White Horse - Based his blend on Lagavulin. â J&B â VAT 69 â Famous Grouse
- 57. THE DISTILLERIES ⢠Thelargest company in the world manufacturing scotch is DCL. Formed by 6 lowland distillers and John Haig ⢠Their famous brands are â â â â â Johnny Walker Haig White Horse VAT 69 Abbots Choice
- 58. THE DISTILLERIES â Blackand white ⢠Other major companies are: â Seagrams â Hiram Walker â Bells .
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- 61. CATEGORISATION CLASSIFICATION AGING Regular Bulk Premium 5-7 years Premium SuperPremium 12 years Deluxe Ultra Premium 20 years EXAMPLES Ballentineâs, Cutty Sark J&B Rare, Johnnie Walker (red), Dewarâs White Label White Horse, Black& White Johnie Walker (Black) Chivas Regal All single malts, J&B Jet Royal Salute Bellâs Royal reserve Johnnie Walker (Blue) Glenfiddich
- 62. SINGLE MALTS SERVEDAT OBEROI HOTELS ⢠⢠⢠⢠⢠⢠⢠Cardhu Glenfiddich Gragganmore Talisker Oban Lagavulin Glenmorangie
- 63. REGULAR SCOTCH ATOBEROI HOTELS ⢠White Horse ⢠John Haig ⢠J&B Rare ⢠Black and White ⢠Johnnie Walker Red Label
- 64. PREMIUM SCOTCH ATOBEROI HOTELS ⢠Johnnie Walker Black Label ⢠Chivas Regal ⢠J&B Jet
- 65. DELUXE SCOTCH ATOBEROI HOTELS ⢠Blue Label ⢠Gold Label ⢠Royal Salute
Editor's Notes
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