Even true gourmets do not always know what the difference is between scotch and traditional whiskey. Whiskey is a strong alcohol made from a variety of grains. The color of the drink is light yellow or brown. Does not contain sugar. Produced in countries such as Ireland and Scotland. Scotch is whiskey made according to all the traditions of Scotland.
whiskey and scotch differ in the technology of preparation and, of course, the raw materials used. As you know, scotch is a kind of whiskey. It has a sharp taste when compared with other varieties. Brewed with barley only in Scotland. Whiskey, in turn, is produced in various countries, including America and Canada.
An invariable feature of scotch tape is the fact that in the manufacture of barley is dried with smoke, so all such scotch has a smoky note. Sometimes beech shavings or dried seaweed are added, which radiates a certain marine nuance from the bouquet.
In addition, casks are used for aging, in which sherry, a fortified Spanish wine, was previously stored, which gives the scotch a wonderful aftertaste of grapes. Sometimes bourbon barrels are used, so this scotch saturates with a fruity aftertaste and delicate aroma.
Whiskey is a very strong drink 40-60 degrees, which is aged in barrels and has a rich aroma and pleasant taste. This is a very elite alcohol. It must be cooled to 20 degrees with ice or special stones without fail. In addition to the birthplace of the drink, it is also made in countries such as France, Canada, Great Britain and Japan.
True whiskey lovers are advised to first inhale the wonderful aroma that lasts in a glass for several days, provided that the alcoholic drink is real. After taking a sip, you need to evaluate the aftertaste, which should be long and very pleasant.
It is generally accepted that Whiskey does not mix with anything, however, there are some combinations of this drink with certain products. For example, a three-year-old drink goes well with apple juice, and in Ireland it is generally accepted to use it only with hard cheeses or seafood.
Of course, true professionals never add anything to Whiskey except for a small amount of cold mine water. After all, only in this way can you fully reveal the taste and aroma of the drink. In Portugal, whiskey is not diluted at all, but always washed down with coffee with cream. And in the USA, a mix with the addition of sugar and water is very common.
What do they drink scotch with? Use options:
Scotch is served with noble cheeses and exquisite chocolate. Naturally, a good cigar is considered a faithful companion of such a legendary drink. Sometimes it is combined with a selected steak.
Very few drinkers know that malt whiskey is much healthier than red wine, as it contains a lot of ellagic acid, which helps fight heart disease and even stops the development of cancer. Perhaps for this reason, when there was prohibition in the United States, whiskey was used for medical purposes and was the only legal alcoholic beverage for such purposes.
If we talk about scotch, then this drink is considered very popular all over the world, as it is bought twice as much as all other types of whiskey combined. In other words, this is one of the most common types of alcohol of our time, which occupies a leading position in terms of sales among spirits.
It is very easy for a newly minted drinker to get confused in the variety of types and varieties of whiskey, the number of which is very large. This alcohol did not appear by chance - it was invented by the monks. This is probably why modern Scots treat the national drink with almost religious reverence.
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Scotland is an amazingly beautiful place on Earth, where mountain rivers with crystal clear water flow down the green slopes. It is here that the world-famous drink - Scotch whiskey (Scotch) is produced.
This is a drink with a rich aroma and a long aftertaste, which is made from yeast, water and barley malt. The drink gets a special aroma and aftertaste during aging - whiskey is aged in barrels in which other drinks were previously stored. Real scotch is aged for at least three years - with each subsequent year the drink acquires new aromas and flavors.
With the peculiarity of Scotch whiskey, its history, production technology, types, brands and regions of production can be found in this article.
As you know from the previous post, Scotland is considered the birthplace of whiskey, which is called scotch there (that is, not only there, but everywhere) and every bottle of drink produced in this country of the Kingdom is labeled Whiskey Scotch.
There are several significant differences between original Scotch and whiskey produced elsewhere, which can only be called Whiskey or Bourbon.
There are several types of Scotch whiskey:
We rarely find pure grain whisky. Most often - blend or single malt varieties. In total, 148 brands of Scottish scotch are now on the market.
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It is not known exactly when the ability of the Scots to distill liquid was born, there is no mention of the first production of an alcoholic drink in the country. However, there is accurate evidence that the possibility and properties of distillation were known to the ancient Celts who inhabited the territory of modern Scotland.
The distillation process has changed, improved and reached the level that is used today in the production of Scotch whiskey, known throughout the world. Today, this drink has become a symbol of Scotland and one of the most popular spirits around the world.
The history of Scotch whiskey is rooted in the distant past.
According to approximate calculations, it turns out that out of 200 kg. of barley malt you can get about 24,000 bottles of distillate.
This huge amount of monastic distillate production shows that in those days the monasteries had already practically put on stream the distillation of malt for the production of whiskey.
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Being enshrined in clear British legislative acts "The Scotch Whiskey Act 1988", "The Scotch Whiskey Order 1 990 No. 998" and "The Scotch Whiskey Regulations 2009 No. 2890", only the product can be called Scotch whiskey:
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We emphasize once again: the main thing is loyalty to Scotland. If the drink leaves the country before the bottling stage, it can no longer be called scotch. Everything else is simple:
Of course, during distillation, the 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).
Whiskey production in Scotland is serious business. By law, distilleries can only store whiskey in oak barrels. This is due to the fact that new barrels can give the drink too much woody flavor - so manufacturers reuse old ones. These old barrels may have previously held bourbon, sherry, or other whiskey. Therefore, they not only prevent the appearance of a strong woody aftertaste, but also give the drink the elusive features of its predecessor.
Each barrel holds over 250 liters. After the cask is filled, a cork is driven into the filling hole and the whiskey is stored there for many years. It is stored among hundreds of other barrels in a dark warehouse.
Whiskey can only be called Scotch if it has been aged for at least three years. Single malt whiskey has a much longer shelf life of over 10 years. During this time, the alcohol will gradually evaporate through the oak barrel, reducing its content from over 60% to approximately 40%.
After aging, an experienced taster checks the sample for readiness and, after his approval, the whiskey is sent to be bottled. Whiskey enters the bottle conveyor, where it goes through the last stage of production before reaching the store shelves.
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By law in the UK, there are five different types of Scotch whiskey:
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If you ask someone who knows a little about whiskey which brand is the most famous, he will no doubt name Johnnie Walker. In Russian, the name sounds like Johnny Walker - this is the name of the founder of the distillery. The event happened in 1820. Now it is the best-selling brand in the world. There are 5 Johnnie Walker labels:
Among the luxury whiskey varieties, the Chivas Regal brand, the production of the Chivas Brothers distillery (founded in 1801), has been holding the championship for decades.
The blend is 39-41% malt whiskey. Three types are available: Chivas Regal 12 Y.O. with 12 years of aging (price is about 3 thousand rubles per 0.7 l), with 18 years - Chivas Regal Gold Signature 18 Y.O. (6.5 thousand rubles) and Chivas Regal Royal Salute 50 Y.O., created for the half-century anniversary of the Queen's coronation in 2003.
A special feature is colored bottles that imitate the play of precious stones on the royal crown. The price of an exclusive bottle is from 15 thousand rubles.
Whiskey Scotch Glenlivet, read as Glenlivet, is one of the best brands of Single Malt single malt whiskey. Date of birth - 1824. Aged from 12 to 25 years. Drying of malt is carried out with peat smoke, which is practically fresh in composition, extracted only in one place.
The Famous Grouse is the national pride of Scotland. Only there is wild partridge grouse, which is depicted on the label. Drink strength 43% alc. Consists of malt spirits from two distilleries. The best selling stamp in Scotland itself.
And at the same time, many houses have their own recipes for how to make Famewes Grouse. Connoisseurs note spices and orange in the taste, caramel in the aftertaste, and fruit (orange and cherry) and peat smoke in the aroma. The price is in the region of 2-2.5 thousand rubles.
The most popular brand among compatriots is the White Horse - White Horse. Also, this whiskey is the first in Japan, the second in Brazil and the third in the US in popularity.
Interestingly, at home, this drink is not even included in the top 20. But on the other hand, the manufacturer is White Horse Distillers Limited, the only one to have the Queen's Award for Achievement in the Development of International Trade.
The distilleries were recently taken over by Diageo, which now owns almost half of the listed brands. The White Horse blend contains more than 20 types of malt and grain alcohols, the taste is sweet, with fruits, the aroma is smoky, with vanilla notes.
Among the very famous and valuable brands, you should definitely mention:
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Not all types of whiskey are widely used in Russia. The most popular of them are shown in the table.
Scotch whiskey is a world famous alcohol that has become the national pride of the people. Similar drinks are produced in many countries, but whiskey from Scotland is of the greatest interest to consumers.
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Since the main generally accepted rules and rituals associated with the use of whiskey were formed in Scotland, we will start with the whiskey culture of the inhabitants of this region.
First of all, the Scots never mix their national treasure with any other alcoholic or non-alcoholic drink, with the exception of water (but more on that below). The optimum whiskey temperature should be 18-20°C. At a higher temperature, the drink begins to give off alcohol, at a lower temperature, it loses its inherent aroma.
After reaching the required temperature, the whiskey is poured into the containers intended for it. In this case, the Scots prefer either roks - wide glasses with a thick bottom, or kveiches - local pewter mugs with two handles.
However, today, even in somewhat patriarchal Scotland, tulip-shaped (Armagnac) glasses, elongated and narrowed to the top, have begun to gain popularity, since, according to some connoisseurs, they better convey the aroma of the drink. But, no matter what container the whiskey is poured into, it should be filled no more than a third.
Kilt wearers enjoy whiskey in 5 stages:
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Scotland is divided into five main regions, each of which leaves its own unique imprint on the product created there. These areas, defined by legally defined geographical boundaries, can be seen as terroir regions in France where a wine, say, Burgundy, can be produced exclusively in Burgundy, because the local soil and microclimate are so unique that a recognizable “ stigma."
The area was once teeming with distilleries (the 18th century register lists 215 distilleries) and no one knows exactly why Scottish whiskey production has fallen so dramatically. Many point to the successive acts of the British Parliament, which contributed to the increase in the production of English gin, which deprived local producers of their largest market. Other reasons cited are a change in consumer preferences - they prefer stronger Highland flavors.
The low-lying regions are located south of the invisible border, which stretches from Greenock on the west coast to Dundee in the east. There are currently three main whiskey producers active here:
The region is famous for its light and soft scotch tape with no aftertaste of smoke.
Writer Charles McLean spoke of the local whiskey as the perfect aperitif. It's a great option for those who are just getting started with this drink, as well as for experienced connoisseurs - triple distillation is more common in the lowlands than in any other region of whiskey production.
Scotland is divided into the Highlands and the Lowlands by the producers of scotch tape, as the border between them was determined by a law of 1784, according to which different duties were established for the north and south.
The purpose of the act was to encourage legal distillation in the mountainous regions and to reduce illegal distillation. Smaller industries north of the dividing line were subject to lower tax rates.
The distillery was organized in 1823. Since that time, six owners have changed, who carefully kept the unique production technology. The taste and aroma of whiskey is revealed here in the process of triple, and not double distillation, as is usually done in Scotland.
Produced single malt Auchentoshan 10-year-old has a golden color, soft freshness with hints of oak. A clear, fruity taste ends with a delicate sweet aftertaste.
The distillery was founded in 1917 by the McClelland family and has since changed hands several times, closing from time to time until it opened in 2000 to produce limited quantities of outstanding single malts.
The largest number of whiskey manufacturers and two-thirds of all malt production is located in the most densely populated region of the country - in the Spey River Valley, or Speyside.
Charles McLean described the scotch here as "sweet, with pronounced notes of esters, fragrant with pear drops, cloves, Parma violets, roses, apples, bananas, cream soda and lemonade."
In recent times, the region has grown to produce many different varieties of classic malt whiskeys, and it's not uncommon to see highly peaty drinks side by side with traditional ones. Speyside Scotch has an incredible range of flavors, from sherry-aged Aberlour and Mortlach to smoky Benriach and Benromach.
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Glenlivet is perhaps the region's most famous single malt scotch whiskey, and its name has been so popular that many other distilleries have begun to appropriate it.
12-year-old single malt whiskey with a light golden hue has a floral aroma and notes of sherry, spices and vanilla. The palate is slightly smoky, delicate, slightly sweet and fruity, clean and well balanced. The finish is long, but soft and warm, with traces of peat at the end.
Campbeltown is located towards the end of the Mull of Kintyre on the west coast of Scotland. There were once more than 30 whiskey distilleries here, of which only three are currently in operation:
Springbank Campbeltown Malt Scotch is rich, complex, full of flavor with hints of sea salt and soft peat. Hazelburn from Glen Scotia and Springbank is triple distilled and is an easy alternative for those who prefer more freshness.
When beverage historian Alfred Barnard visited the area in 1885, he named Campbeltown "Whiskey City". At the time, there were 21 businesses operating there, and it took him two weeks to inspect them.
Demand at the beginning of the 20th century increased production at Campbeltown so much that impurities began to penetrate the final product, which inevitably led to a decrease in product quality. Because of this, the whiskey had a fishy smell, and buyers accused the manufacturers of using herring barrels to mature the drink.
The distillery was founded in 1832. In 1979–82. almost £1 million was spent on its modernization, but in 1984 it was closed. Having opened in 1989, the enterprise was mothballed again in 1994.
But recently trial batches of whiskey have been distilled. The quality of the alcohol was so good that regular production is planned. So far, Glen Scotia is open 3 months a year thanks to the employees of the nearby Springbank distillery.
A 12 year old amber golden scotch has a very spicy, peppery aroma with hints of sherry. The taste is spicy, with chocolate and plum hints and a warm pleasant finish.
Founded in 1828 by Archibald Mitchell, it is the oldest independent whiskey distillery in Scotland and remains under the control of the founder's descendants to this day. They make 3 different brands here -
Springbank is distilled 2.5 times. Germinated barley is dried over burning peat for only 6 hours, and then for 24 hours with warm air. The result is a less smoky whiskey than typically made in Campbeltown.
Springbank is one of two distilleries that bottle whiskey at the source, using the original water to reduce the strength of the drink. Another such manufacturer is Glenfiddich.
All whiskey made in Springbank is sold as single malt. The 10-year-old drink has a light golden hue, aromas of citrus, pear and peat. Taste of smoke, vanilla, nutmeg, slightly salty. The finish is full, rich, long, warm, slightly salty.
This region, which also covers the islands, probably has the widest range of flavors, from light Glengoyne and Deanston to brackish coastal varieties like Old Pulteney and Oban.
Island malt whiskey also has its own styles, ranging from the lightness of Arran to the sweetness of Jura and Tobermory, the rich, complex flavors of Highland Park Whiskey.
Founded in 1798 on the island of Orkney, the distillery is the northernmost distillery in Scotland.
There are very few other brands of single malt scotch that have been so consistently praised by connoisseurs and pundits for their 12, 15, 18, 25, 30, and 40 year versions.
Highland Park 30 Year Old Whiskey has a copper-amber hue, spicy, nutmeg aroma with hints of dark chocolate. Taste of toffee, dark chocolate, orange and peat. The finish is long, rich, smoky and surprisingly sweet.
Whiskey connoisseur, columnist and pundit Michael Jackson once called Highland Park "the biggest all-rounder in the whiskey world."
The distillery was founded in 1839 by Alexander Matheson. Located on the banks of the Cromaty Firth opposite Black Island. The scotch produced here has full flavor and body. The long, generous finish makes it a classic Highland whisky.
Today, 62-year-old Dalmore is the most expensive scotch in the world. In May 2005, a bottle of whiskey was purchased for £32,000. 12 year old Dalmore has a deep golden mahogany undertone.
Islay currently has eight whiskey distilleries. Scotland is famous for the world-famous varieties produced here. It's fair to say that Islay lives on scotch, as most of the local population is involved in its production in one way or another, either growing barley, or distilling whiskey, or distributing it.
It is even believed that the island was one of the first places where monks started smoking Uisge Beatha in the early 14th century. This was due to an almost perfect combination of several factors: excellent soil for growing barley, peat for fuel, and a constant source of clean water.
The island itself has a great influence on the flavor of the drink produced here. The soil here is mostly peat, and most of the water is brown due to its excess, while winter storms often carry sea salt far inland, adding a brackish note to the smoky flavor. However, not all local whiskey is massively smoked. For example, in the production of varieties such as Bunnahabhain and Bruchladdich, peat is used very little or not at all.
The distillery was founded in 1815 by Donald and Alex Johnston. About 10% of production is single malt whisky, with the rest being sold to make famous blends such as Long John, Black Bottle and Islay Mist. Laphroaig can either be loved or hated.
Its distinctive character may seem redundant to some. For beginners, it is better to try easier options, such as Bowmore. But if whiskey is to your taste, then you definitely won’t find another like it.
The distillery was founded on the Isle of Islay in 1779 and is one of the oldest in Scotland. It is located on the seafront, which is essential for defining the character of a single malt whiskey, as it adheres to traditional technology. It is one of only five distilleries that still makes their current barley malt.
The production uses water from the Laggan River, which has absorbed the aromas of local peat, which is also used in the drying of barley. Whiskey matures in damp cellars, located below sea level, in Spanish and American oak barrels.
The distillery was founded in 1816 by local farmer John Johnston. It was the first local legal whiskey distillery. The drink created here has received many prizes, including 9 gold medals at the IWSC International Competition.
The 16-year-old Lagavulin is considered the best single malt whiskey on the island due to its balanced taste - a little iodine, a little smoke, moderate earthy notes and a long, smooth, elegant finish full of peaty, salty tones with hints of seaweed.
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Malt whiskey is made from sprouted (“malted”) barley. Grain whiskey is made from dry grains of various cereals, including barley. From the point of view of a chemist, the difference between them is the same as between fermented jam pervach and potato moonshine.
This is followed by distillation, aging in barrels and, finally, blending - blending grain and malt whiskeys from different regions to get a balanced final product.
The difference between single malt and blended whiskey is obvious.
If the word “water” means Pepsi-Cola, one cannot but agree with the thesis. But when you first get acquainted with a new variety, it is recommended to add a little pure non-carbonated water to it - the drink will show its aroma better.
It's like the first smile of a girl - after that you can do everything with her. However, like women, whiskeys are different: varieties with a high strength (56 ° and above) are specially designed for dilution.
The only whiskeys worth leaving alone are Turkish and Egyptian whiskeys, the ones that are “all included”.
The Scots usually do not add ice, but if you ask the bartender to cool or even warm up the elixir, no one will be surprised. Perhaps you are a stranger from the distant lands of another clan and you have your own traditions there. Whether because there was never an aristocracy in this country, or for other reasons, but the word "loch" in Scottish means "lake", and what it means here is not translated into Scottish.
So drinking whiskey means signing your own democracy.
Whiskeys with an aging period of more than twenty years are remarkable primarily for the price and only secondly for all other qualities. Their uniqueness lies in the fact that they are made in small batches, and it is almost impossible to reproduce the taste obtained by mixing several dozen unimaginably expensive ingredients.
Connoisseurs can limit themselves to the age range from twelve to eighteen years, where the price more or less reflects the expected enjoyment.
And to talk with friends and solder intellectuals, banal blended whiskeys of three or five years old are quite suitable. They are simple, but do not offend the taste.
Scotland is famous for many things: a difficult history and beautiful nature, rich culture and original traditions. However, for many people, it is associated primarily with three main attributes: bagpipes, kilts and scotch tape. And if the bagpipe, invented in the Middle East, became its national symbol due to a combination of circumstances, and the kilt never went beyond it, remaining the original clothing of the highlanders, then scotch - Scotch whiskey - has long won a strong position in the alcoholic culture of the whole world. Its uniqueness is enshrined in three UK acts of 1988, 1990 and 2009 and confirmed by EU and WTO documents, which approved the status of a national product and the category of “a name legally fixed geographically” for adhesive tape. This means that the term can only be used in relation to whiskey produced in Scotland - the word "scotch" itself means "Scotch" - and to no one else.
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 for the issuance of 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:
Each of the districts has its own peculiarities in the manufacture of adhesive tape, but basically the following requirements are imposed on it:
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 not changed much over time - it has simply been improved to such an extent that the resulting 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.
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:
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:
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.
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:
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.
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.
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:
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.
In Ireland it is rye with barley malt, in Scotland it is barley and barley malt. On the North American continent, for the production of whiskey with the local name "bourbon", grains of rye, corn, and wheat are used. Among the Japanese, these are millet and corn, to which other grains, most often rice, can be added in small quantities. Whiskey can be malt, grain and blended, as well as bourbon in the American version.
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.
Somewhere around the same time, it is believed that 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 name "Scotch" in translation means the name of this region of Great Britain. This name can only be worn by a product produced in Scotland. Most of its varieties are distinguished by a subtle smoky echo. It is the result of drying grain with peat as fuel.
The laws determined the categories of the drink, formulated the requirements that it must meet.
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:
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.
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:
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.
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.
Somewhere around the same time, it is believed that 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.
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:
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There are several conditions for alcohol to have the right to bear the proud name "Scotch":
Here's how the most valuable type of scotch, malt, is prepared:
Scotch can be:
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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.
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.
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.
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.
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.
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. And for an American drink, cereals must be crushed, poured with water and boiled. Then saccharify the resulting wort with barley or another type of malt, start the fermentation process with yeast from the previous sourdough, 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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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.
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, its 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.
Types of Scotch whiskey are distinguished by the source of raw materials and composition.
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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 for the issuance of 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:
Each of the districts has its own peculiarities in the manufacture of adhesive tape, but basically the following requirements are imposed on it:
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 not changed much over time - it has simply been improved to such an extent that the resulting 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.
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:
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:
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.
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:
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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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.
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, its 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.
Types of Scotch whiskey are distinguished by the source of raw materials and composition.
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 true single malt Scotch whiskeys include the following brands: Aberlour, Balblair, Bowmore, Dalwinnie, Macallan and at least twenty more brands of good Scotch scotch.