1. Whisk(e)yWhisk(e)y
 Whiskey is a spirit made by fermenting andWhiskey is a spirit made by fermenting and
distilling grain.distilling grain.

2. Spelling of WhiskySpelling of Whisky
 By long standing tradition, Scottish distillersBy long standing tradition, Scottish distillers
spell the name of the spirit as “WHISKY”.spell the name of the spirit as “WHISKY”.
 Irish distillers spell their spirit as “WHISKEY”.Irish distillers spell their spirit as “WHISKEY”.
 The Canadians follow the Scottish spelling andThe Canadians follow the Scottish spelling and
the American follow the Irish spelling.the American follow the Irish spelling.

3. HistoryHistory
 The use of grain as a source of alcohol originatesThe use of grain as a source of alcohol originates
among the Celts (the people of Ireland) between theamong the Celts (the people of Ireland) between the
10th and 15th century.10th and 15th century.
 Distillate spelt as “UISGE BEATHA” or “UISCEDistillate spelt as “UISGE BEATHA” or “UISCE
BEATHA” or “USQUEBAUGH”BEATHA” or “USQUEBAUGH”
 Pronounced as wee-ski-bah meant “WATER OFPronounced as wee-ski-bah meant “WATER OF
LIFE”. Both Scotland and Ireland have long beenLIFE”. Both Scotland and Ireland have long been
claiming to be the original source of whiskey.claiming to be the original source of whiskey.
 But neutral heads say that the soldiers of Henry II hadBut neutral heads say that the soldiers of Henry II had
taken a lot of uisce beatha to England after theytaken a lot of uisce beatha to England after they
invaded Ireland in the 12th century.invaded Ireland in the 12th century.
 This precedes the older known references to theThis precedes the older known references to the
Scotch, an entry in the Scottish exchequer rolls in 1484.Scotch, an entry in the Scottish exchequer rolls in 1484.

4. TypesTypes
 Scotland:Scotland: Barley both malted and un maltedBarley both malted and un malted
with slight cornwith slight corn
 Ireland:Ireland: Barley, both malted and un malted.Barley, both malted and un malted.
 U.S.A.:U.S.A.: Corn and RyeCorn and Rye
 Canada:Canada: RyeRye

5. Production ProcessProduction Process
 MaterialMaterial
 StoringStoring
 MaltingMalting
 GerminationGermination
 KilningKilning
 SievingSieving
 GrindingGrinding
 Extraction of SugarExtraction of Sugar
 FermentationFermentation
 DistillationDistillation
 MaturingMaturing
 BlendingBlending

6. STEEPINGSTEEPING
 The grains are soaked in huge tank of water atThe grains are soaked in huge tank of water at
10 0C for 2 to 3 day.10 0C for 2 to 3 day.
 Some producer change water in between toSome producer change water in between to
provide dry resting period & grain gets the airprovide dry resting period & grain gets the air
also.also.

7. MALTINGMALTING
 Grains are taken to malt room, which is veryGrains are taken to malt room, which is very
hard, grains are spread to depth of 15 – 30 c.mhard, grains are spread to depth of 15 – 30 c.m
to allow grain breath while sprouting.to allow grain breath while sprouting.
 Grains are constantly stirred for uniformGrains are constantly stirred for uniform
breathing & to prevent sprout getting entwined.breathing & to prevent sprout getting entwined.
 This process goes on for 6 – 15 days at 12 – 21This process goes on for 6 – 15 days at 12 – 21
0C.0C.

8. Malting RoomMalting Room

9. GERMINATIONGERMINATION
 During this process the insoluble starch getsDuring this process the insoluble starch gets
converted to maltose & dextrin & rootlets,converted to maltose & dextrin & rootlets,
known as “ malts culms” appears.known as “ malts culms” appears.
 CYSTASE – convert the insoluble starch toCYSTASE – convert the insoluble starch to
soluble starch,soluble starch,
 DIASTASE- convert the soluble starch to sugar.DIASTASE- convert the soluble starch to sugar.
 Grain is referred as Green malt.Grain is referred as Green malt.

10. Germinated BarleyGerminated Barley

11. KILNINGKILNING
 In this process the grains are spread on aIn this process the grains are spread on a
perforated, tilted floor with a furnaceperforated, tilted floor with a furnace
underneath.underneath.
 In the Scotch whisky the grain are roasted withIn the Scotch whisky the grain are roasted with
Peat fire thus imparting peaty aroma to Scotch.Peat fire thus imparting peaty aroma to Scotch.
 In Case of Irish Whiskey grains are roasted withIn Case of Irish Whiskey grains are roasted with
gas or anthracite coal.gas or anthracite coal.

12. Malted BarleyMalted Barley

14. PeatPeat

16. Cont..Cont..
 SIEVING- It is done to remove malts culmsSIEVING- It is done to remove malts culms
which sold as cattle feed.which sold as cattle feed.
 GRINDING- The grains are roughly brokenGRINDING- The grains are roughly broken
which are known as GRIST through roller mill.which are known as GRIST through roller mill.

17. EXTARCTION OF SUGAREXTARCTION OF SUGAR
This can be done by two methodsThis can be done by two methods
 INFUSION- The process of infusion takes place inINFUSION- The process of infusion takes place in
huge tank called “MASH TUN”.huge tank called “MASH TUN”.
 The grist is introduced to mashtun along with waterThe grist is introduced to mashtun along with water
 The mixture is heated up to 63 0C for 2 hrs. ThenThe mixture is heated up to 63 0C for 2 hrs. Then
mechanical racks present inside the tank stir themechanical racks present inside the tank stir the
mixture.mixture.
 The result in the formation of hot sweet liquid called “The result in the formation of hot sweet liquid called “
WORT’.WORT’.
 Wort is filtered through finely slotted plate in theWort is filtered through finely slotted plate in the
bottom of mashtun, known as under back.bottom of mashtun, known as under back.

18. MashtunMashtun

19. FermentationFermentation
 Fermentation is process which convert the sugarFermentation is process which convert the sugar
into alcohol & CO2.into alcohol & CO2.
 CO2 is stored in a different tank.CO2 is stored in a different tank.
 This process takes 7 – 14 days.This process takes 7 – 14 days.

20. Fermentation TankFermentation Tank

22. DistilationDistilation
 Pot Still is known as WASH STILLPot Still is known as WASH STILL
 Head called as “FORESHOT”Head called as “FORESHOT”
 Heart called as low wines because of low alcoholicHeart called as low wines because of low alcoholic
content. (40%)content. (40%)
 Tail called as “AFTERSHOT”Tail called as “AFTERSHOT”
Note-The foreshot and the aftershot are togetherNote-The foreshot and the aftershot are together
called as “FEINTS”called as “FEINTS”

23. 22ndnd
DistillationDistillation
 HeadHead
 Heart ( 70%)- High WineHeart ( 70%)- High Wine
 TailTail
 IRISH Whiskey goes for third time distillationIRISH Whiskey goes for third time distillation
and distilled spirit comes out at 85%and distilled spirit comes out at 85%

24. MaturationMaturation
 Distilled whisky filled in oak casks under exerciseDistilled whisky filled in oak casks under exercise
supervision and stored in bonded warehouses oftensupervision and stored in bonded warehouses often
underground for at least 3 years in Scotland and 5 yearsunderground for at least 3 years in Scotland and 5 years
in Ireland to mature.in Ireland to mature.
 As the whiskey matures in the casks, mellow the rawAs the whiskey matures in the casks, mellow the raw
whiskey.whiskey.
 whiskeys mature in the casks for a period of 15 yearswhiskeys mature in the casks for a period of 15 years
and sometimes more.and sometimes more.
 If the whiskey is left too long in the casks, it will startIf the whiskey is left too long in the casks, it will start
smelling woody.smelling woody.
 The age, which appear on the label , indicates theThe age, which appear on the label , indicates the
youngest whiskey in blend.youngest whiskey in blend.

26. BlendingBlending
 It is done by expertsIt is done by experts
 The blending takes place in the blending vat.The blending takes place in the blending vat.
 The air lets present inside the vats mixes theThe air lets present inside the vats mixes the
whiskeys thoroughly and finally pumped intowhiskeys thoroughly and finally pumped into
oak casks where they remain for some moreoak casks where they remain for some more
time to harmonize.time to harmonize.
 Note- Single malt whiskies are never blendedNote- Single malt whiskies are never blended

27. Final stagesFinal stages
 After blending and harmonizing the whiskey isAfter blending and harmonizing the whiskey is
filtered through asbestos sheetsfiltered through asbestos sheets
 Strength is greatly reduced by the addition ofStrength is greatly reduced by the addition of
metallic free water.metallic free water.
 Colour generally comes from the casks as theColour generally comes from the casks as the
spirit matures but some amount of caramel isspirit matures but some amount of caramel is
also added to give the correct tone.also added to give the correct tone.

28. Difference b/w Scotch & IrishDifference b/w Scotch & Irish
 GrainGrain
 Pot SizePot Size
 DistillationDistillation
 AgingAging
 AromaAroma

29. ScotchScotch
The Scots claim that three natural influencesThe Scots claim that three natural influences
make their malts outstanding.make their malts outstanding.
 WaterWater,,
 Purity of the airPurity of the air
 Wood used for casksWood used for casks

37. Scotch
Malt Whisky Blended
Bulk Bottled in Scot LandHigh Land Low Land Campbelltown Spey Side Islay
Regular
Premium
Deluxe

38. Malt or Single Malt WhiskyMalt or Single Malt Whisky
 TThese are the authentic Usquebaugh.hese are the authentic Usquebaugh.
 They are also known asThey are also known as single maltsingle malt..
 Made from only malted barley and the entire process ofMade from only malted barley and the entire process of
distillations carried out in one distillery.distillations carried out in one distillery.
 The malt scotch is distilled by the pot still method ofThe malt scotch is distilled by the pot still method of
distillation.distillation.
 They are all made from malted barley hence called asThey are all made from malted barley hence called as
malt whiskeymalt whiskey..
 The grains heated on perforated steel plates by peatThe grains heated on perforated steel plates by peat
fire. The smoky flavour imparted by the peat is felt infire. The smoky flavour imparted by the peat is felt in
the final product.the final product.
 There are around 100 malt whiskies produced inThere are around 100 malt whiskies produced in
ScotlandScotland

39. TypesTypes
 HighlandHighland
 LowlandLowland
 IslayIslay
 CampelbeltownCampelbeltown

40. High LandHigh Land
 Whiskies have a firm, dry character, with someWhiskies have a firm, dry character, with some
peatiness and saltiness.peatiness and saltiness.
 ””GLENMORANGIE” is a good example.GLENMORANGIE” is a good example.
 They can also be nutty, spicy, herby, leathery andThey can also be nutty, spicy, herby, leathery and
smoky.smoky.
 Major brandsMajor brands
 AberfeldyAberfeldy
 BalblairBalblair
 Ben NevisBen Nevis

42. Low LandLow Land
 The whiskies have suggestions of lemon grass andThe whiskies have suggestions of lemon grass and
maltiness.maltiness.
 ““GLENKINCHIE” is the best known. It is locatedGLENKINCHIE” is the best known. It is located
south of the Greenoch/Dundee line:south of the Greenoch/Dundee line:
 Glasgow and Edinburgh are within this region.Glasgow and Edinburgh are within this region.
 The malts are soft, light bodied and somewhat gentle inThe malts are soft, light bodied and somewhat gentle in
character.character.
 Major brandsMajor brands
 LittlemillLittlemill RosebankRosebank St MagdaleneSt Magdalene

44. CampbeltownCampbeltown
 The products are distinctly briny (seaThe products are distinctly briny (sea
salt flavoured) e.g.,salt flavoured) e.g.,
 ““GLEN SCOTIA” This is once theGLEN SCOTIA” This is once the
capital of whisky distilling in Scotland.capital of whisky distilling in Scotland.
 These full-bodied whiskies are veryThese full-bodied whiskies are very
distinctive, having a peaty, almostdistinctive, having a peaty, almost
medicinal aroma with spicy, salty yetmedicinal aroma with spicy, salty yet
mellow-flavoured overtones.mellow-flavoured overtones.
 Major brandsMajor brands
 LongrowLongrow SpringbankSpringbank

45. IslayIslay
 Famous malts from this region areFamous malts from this region are
“LAGAVULIN” and “ADBERG”.“LAGAVULIN” and “ADBERG”.
 These strong-flavoured and strong-smellingThese strong-flavoured and strong-smelling
malts are distinguished by their intense peatymalts are distinguished by their intense peaty
and smoky characteristics.and smoky characteristics.
 Major brandsMajor brands
 BowmoreBowmore BruichaddichBruichaddich LaphroaigLaphroaig

47. SpeysideSpeyside
 These malts are noted for their elegance,These malts are noted for their elegance,
flowery, heathery honey notes and sometimes aflowery, heathery honey notes and sometimes a
restrained fragrant peatiness.restrained fragrant peatiness.
 ““MACALLAN AND GLENLIVET”MACALLAN AND GLENLIVET”
 This Highland sub-divisionThis Highland sub-division is concentratedis concentrated
around the Elgin and Dufftown district.around the Elgin and Dufftown district.

49. Blended ScotchBlended Scotch
 Blended whiskey is a mixture of both malt and grain whiskeyBlended whiskey is a mixture of both malt and grain whiskey
 Grain whiskey is made from a mash of several grains,Grain whiskey is made from a mash of several grains,
predominantly corn.predominantly corn.
 Grain whiskey is made by patent still method of distillation.Grain whiskey is made by patent still method of distillation.
 Grain whiskeys are generally very light, as they tend to run offGrain whiskeys are generally very light, as they tend to run off
the still at around 180 proof.the still at around 180 proof.
 These light grain whiskeys are then blended with maltedThese light grain whiskeys are then blended with malted
whiskey in different proportions.whiskey in different proportions.
 Blended scotch is divided into two categories: -Blended scotch is divided into two categories: -
 BulkBulk
 Bottled in ScotlandBottled in Scotland

50. BulkBulk
 They are shipped in barrels and bottled at theThey are shipped in barrels and bottled at the
destination.destination.
 Cheapest quality of whiskey with minimum maltCheapest quality of whiskey with minimum malt
whiskey to grain whiskey ratio.whiskey to grain whiskey ratio.
 Bulk scotch examples:-Bulk scotch examples:-
 Clan Mac Gregor , Inver house, Old smuggler,Clan Mac Gregor , Inver house, Old smuggler,
Passport, Usher’s green strip, Vat 69Passport, Usher’s green strip, Vat 69

52. Bottled in ScotlandBottled in Scotland
 Regular-Regular- 10+ years10+ years
 Premium-Premium- 12 to 15+ year12 to 15+ year
 Deluxe-Deluxe- 20 +years20 +years

53. RegularRegular
 BallantineBallantine
 Bell’sBell’s
 Black & whiteBlack & white
 Cutty sarkCutty sark
 Dewar’s white labelDewar’s white label
 HaigHaig
 J & B (Justerini and Brooks)J & B (Justerini and Brooks)
 Johnie walker’s red labelJohnie walker’s red label
 Teachers’s highland creamTeachers’s highland cream
 Whyte & mackayWhyte & mackay
 White horseWhite horse

57. PremiumPremium
 Chivas regalChivas regal
 Haig pinchHaig pinch
 Johnie walker`s black labelJohnie walker`s black label
 Hankle banisterHankle banister

58. DeluxeDeluxe
 Ballantine 30 yearsBallantine 30 years
 Ballantine 17 yearsBallantine 17 years
 Chivas royal saluteChivas royal salute
 UsquebaughUsquebaugh AmbassadorAmbassador
 Bell’s royal reserveBell’s royal reserve
 Johnnie walker’s blue labelJohnnie walker’s blue label
 James and martin fine and rareJames and martin fine and rare

59. Irish Whiskey - HistoryIrish Whiskey - History
 Irish were first to make whiskey.Irish were first to make whiskey.
 From an abundance of grain they fermented a beerFrom an abundance of grain they fermented a beer
wash, which with the aid of turf fires, they distilledwash, which with the aid of turf fires, they distilled
into a crude spirit calledinto a crude spirit called uisgeuisge beathabeatha – ‘water of– ‘water of
life’.life’.
 Ancient traders from the Mediterranean, or StAncient traders from the Mediterranean, or St
Patrick himself, brought the art of distillation toPatrick himself, brought the art of distillation to
Ireland.Ireland.
 Soldiers serving Henry II in his campaign in IrelandSoldiers serving Henry II in his campaign in Ireland
were introduced to the spirit in 1171, and it becamewere introduced to the spirit in 1171, and it became
a popular part of the booty to be taken home toa popular part of the booty to be taken home to
England.England.
 In 1608 Bushmills open first distillery.In 1608 Bushmills open first distillery.

61. Irish WhiskeyIrish Whiskey
 These whiskies are made from malted andThese whiskies are made from malted and
unmalted barley mixes in a ratio of 20: 80 or 40:unmalted barley mixes in a ratio of 20: 80 or 40:
60.60.
 These whiskies have perfumy character, aromaThese whiskies have perfumy character, aroma
of linseed oil, flex.of linseed oil, flex.
 These whiskies are produced in Dublin,These whiskies are produced in Dublin,
Bushmill, Tullamore, Cork (Middleton).Bushmill, Tullamore, Cork (Middleton).

62. Irish WhiskeyIrish Whiskey
 Bushmills 1608,Bushmills 1608,
 Bushmills Black Bush,Bushmills Black Bush,
 Bushmills Single Malt, Coleraine,Bushmills Single Malt, Coleraine,
 Jameson (Ireland’s best seller on the worldJameson (Ireland’s best seller on the world
market),market),
 Paddy,Paddy,
 Tullamore DewTullamore Dew

64. Middleton Very RareMiddleton Very Rare
 This distinctive, brilliant andThis distinctive, brilliant and
very costly whiskey was firstvery costly whiskey was first
launched in 1984. It islaunched in 1984. It is
Ireland’s most expensive butIreland’s most expensive but
it is worth the price toit is worth the price to
experience its smooth, silkyexperience its smooth, silky
taste. It is super-premiumtaste. It is super-premium
whiskey made in limitedwhiskey made in limited
batches and vintage bottled.batches and vintage bottled.

65. PoteenPoteen
 These are illicit distilledThese are illicit distilled
whiskies of Ireland.whiskies of Ireland.
 Produced out side ofProduced out side of
govt. control or revenuegovt. control or revenue
deptt.deptt.
 White in colour.White in colour.
 Not Matured.Not Matured.

66. Poteen ProductionPoteen Production

67. American Whiskey- HistoryAmerican Whiskey- History
 The Irish and the Scots brought their distillingThe Irish and the Scots brought their distilling
skills with them to America.skills with them to America.
 The first whiskies were made in Pennsylvania,The first whiskies were made in Pennsylvania,
Maryland and VirginiaMaryland and Virginia
 In 1791, George Washington, President, decidedIn 1791, George Washington, President, decided
to levy an excise tax on whiskey.to levy an excise tax on whiskey.

68. Cont..Cont..
 The farmer-distillers moved out, traveling down theThe farmer-distillers moved out, traveling down the
Ohio River and into Kentucky out of range of theOhio River and into Kentucky out of range of the
revenue men.revenue men.
 Here they found fertile land for the growing of grainHere they found fertile land for the growing of grain
and, most importantly, the ideal water that has beenand, most importantly, the ideal water that has been
purified coming through layers and layers of limestonepurified coming through layers and layers of limestone
rock.rock.
 Rye was the main grain crop used for whiskey making,Rye was the main grain crop used for whiskey making,
until one year when the rye crop party failed. Then cornuntil one year when the rye crop party failed. Then corn
was added to the rye mash and the resulting distillationwas added to the rye mash and the resulting distillation
had a much improved flavour and character.had a much improved flavour and character.

69. Production processProduction process
 grains (maize (corn), rye, millet and barley) coarselygrains (maize (corn), rye, millet and barley) coarsely
ground added with heated limestone-water and wort isground added with heated limestone-water and wort is
made.made.
 Two yeasting processes are widely used in America-theTwo yeasting processes are widely used in America-the
sweet mash process and the sour mash process.sweet mash process and the sour mash process.
 sweet mash processsweet mash process,, fresh yeast is addedfresh yeast is added
 sour mash processsour mash process uses the residue from auses the residue from a
previous distillation.previous distillation.

70. Cont..Cont..
 Patent still Disttiled at 160 US proof.Patent still Disttiled at 160 US proof.
 Matured in charred oak barrels.Matured in charred oak barrels.

71. StylesStyles
 Straight whiskeyStraight whiskey - made from one type of- made from one type of
grain.grain.
 Blended whiskeyBlended whiskey must contain at leastmust contain at least
20% of straight whiskey and 80% patent still20% of straight whiskey and 80% patent still
whiskey distilled at 190 US proof.whiskey distilled at 190 US proof.
 Corn WhiskeyCorn Whiskey- Made with 80% of corn- Made with 80% of corn
 Rye whiskeyRye whiskey - made from a mash- made from a mash
containing at least 51 percent rye.containing at least 51 percent rye.
 Bottled in bond whiskeysBottled in bond whiskeys..

72. TypesTypes
 BourbonBourbon
 Ancient ageAncient age
 Elijah CraigElijah Craig
 Four RosesFour Roses
 Old CrowOld Crow
 Wild Turkey (Best seller in America)Wild Turkey (Best seller in America)

74. Cont..Cont..
 TennesseeTennessee
 Jack DanielJack Daniel
 George DickleGeorge Dickle

75. Moonshine / White LightingMoonshine / White Lighting
 These are illicit distilled whiskies of America.These are illicit distilled whiskies of America.
 Produced out side of govt. control or revenueProduced out side of govt. control or revenue
deptt.deptt.
 White in colour.White in colour.
 Not Matured.Not Matured.

78. Canadian WhiskeyCanadian Whiskey
 These whiskies are made from Rye.These whiskies are made from Rye.
 Canadian whiskies have some spicy andCanadian whiskies have some spicy and
bitter sweet character obtained from thebitter sweet character obtained from the
grain.grain.
 They are blended with corn whisky andThey are blended with corn whisky and
bourbon whisky which impart vanilla notebourbon whisky which impart vanilla note
to Canadian whiskyto Canadian whisky

80. Brand NamesBrand Names
 Black VelvetBlack Velvet
Canadian ClubCanadian Club
 Canadian MistCanadian Mist
Crown RoyalCrown Royal
 Seagram’s V.O.Seagram’s V.O.
Schenely’s Golden WeddingSchenely’s Golden Wedding
 Corby’s Royal ReserveCorby’s Royal Reserve
Wiser’s De LuxeWiser’s De Luxe

81. Thank You Very MuchThank You Very Much