There is a lot of connoisseurs of high-quality alcohol in the world, the aroma and rich taste of which so attracts gourmets. The result always depends on the ingredients, manufacturing technology and aging period.

One of the most popular drinks today is whiskey with its challenging and interesting production method.

Whiskey is a noble strong alcoholic drink with a light yellow or dark amber hue.

Many factors affect its taste and smell:

• Malting method.
• Grain variety and quality characteristics.
• Spring water quality and filtration method.
• Climate and ambient temperature.
• The structure of the stills.
• The presence of herbal supplements.
• Barrel material for aging.

Reference! The whiskey varieties are determined by the country of origin and use different production technologies and ingredients: Scotland, Ireland, Canada, USA, Japan, France and India.

Several criteria are used to classify this beverage.

By production method and raw materials used

Classification:

• Malt (Malt Whiskey). The composition of this pure barley malt whiskey is of two types: Single Malt, made at the same distillery, and cask (Blendet Malt, Pure Malt Whiskey), a mixed malt drink produced in separate distilleries.
• Grain (Corn Whiskey). The raw material is corn or barley, it is produced by a single distillation, it has low quality and almost complete absence of aroma. It is not used in its pure form, it is usually used to create a blend of several varieties.
• Blended (Blended Whiskey). This is a blend of malt and grain varieties, distinguished by its high quality due to its production in stills by a continuous distillation method.
• Bourbon (Kentucky Strait Bourbon Whiskey). 51% of the raw material used is corn, made in Kentucky and is a classic American whiskey. For its aging, only new oak barrels are used, which are specially fired from the inside.
• Tennessee Whiskey. Another type of American whiskey made in Tennessee. The difference from Bourbon is considered a special method of filtering alcohol through a layer of charcoal from sugar maple. This gives the drink a soft and sweet taste.
• Rye Whiskey. Produced in America or Canada, rye is used as the main raw material - at least 51%.

Important! The main raw materials for the production of whiskey can serve as such grains as: barley, corn, rye and wheat. The basic ingredients are water, sugar and malt.

Flavors and coloring components may also be present in the drink: caramel and other natural dyes. The average strength is from 32 to 50%, however, there are varieties with a strength of 60%.

Depending on the country of the manufacturer

Whiskey can be divided into the following types:

1. Scottish... This is a famous scotch, aged in Scotland for 3 years. Distilleries such as Lagavulin, Macallan, Highland Park are considered leaders today.
2. Irish... Produced by triple distillation, peat is not used during drying. Can be aged in barrels in Ireland for 8 to 15 years. It is made from barley malt with the addition of wheat, sheep and rye. The most famous brands today are: Bushmills, Midleton, Tullamore and Jameson.
3. American (or Bourbon). Produced in the United States, the main raw material is corn - its content in the drink is at least 51% of the total grain crops. The aging takes place in barrels for a period of 2 to 4 years. Wheat whiskey is considered to be a variety of Bourbon. Notable brands: Jack Daniel, Four Roses, Maker's Mark and Wild Turkey.
4. Canadian. The raw material for the production is rye, the aging period in barrels is from 3 years. It is a high strength blended distillation beverage with a mild and light taste. These are brands such as: Black Velvet, Canadian Club or Crown Royal.
5. Japanese. It appeared not so long ago, it tastes like scotch, but softer and without impurities. The most famous modern manufacturers are Nikka, Suntory and White Oak.

Watch a video in which an alcoholic beverage connoisseur talks about the composition and production process of whiskey from different countries:

How to do it at home?

Regardless of where the whiskey is made, all the production process can be divided into several important stages:

• Malt preparation or malting process.
• Drying malt.
• Wort preparation.
• Fermentation reaction.
• Distillation process (distillation can be two or more phases).
• Aged and matured in barrels.
• Mixing and blending.
• Bottled.

Malposition

Malting is the process of modifying the grain of barley and forming sugar, which is necessary for the mashing process.

All barley grains consist of a skin, starch layer and sprout.

Malt preparation includes the following steps:

1. The harvested barley grains and other crops involved in production are carefully sorted out and cleaned of husks and dirt.
2. The grains are laid out on a flat surface for good drying in a well-ventilated and bright room. They should rest for 1.5 months to 16 weeks before germination.
3. The dried grains are placed in large containers with clean water (the temperature should be between 15 and 17 degrees). The first soak takes about 8 hours, after which the water is drained.
4. The barley is left to rest for 12 hours, after which a second soak is started, which takes 16 hours.
5. During the soaking process, the enzymes are activated and the walls of the grain are destroyed by Cytase, in which starch is released. Amylase breaks down starch into smaller particles and simple sugars, which makes germination easier and possible.
6. The soaked grain is laid out on a flat surface in drying chambers and left for 10 days. Barley must be periodically turned over by hand using wooden shovels so that the grains do not stick together and air circulates freely between them.
7. At the right time, the germination of the grains is stopped, and the sprouted malt is subject to further drying in an oven at a high temperature.

How to properly prepare barley malt for whiskey is described in the video:

Drying

Depending on the country of the manufacturer malt drying is done in different ways:

• In Scotland and Japan drying is carried out in a kiln using smoke from burning peat and charcoal. That is why the whiskey tastes with a light smoky aroma, smoked peaty and notes of iodine.
• In other countries smoke drying is not used.

Wort preparation

To prepare the wort, the malt must be properly ground.

The wort is prepared as follows:

The video shows the technology for brewing wort for malt:

Fermentation

When the wort is completely cooled, it is poured into large vats to start the fermentation process:

• Special alcohol yeast is added to the cold wort and mixed thoroughly.
• Within 3 days, the yeast is evenly distributed in the vat, multiplies, absorbs oxygen and starts the process of breaking down sugars. The temperature of the mash should be up to 37 degrees.
• The result should be a wash with a strength of up to 5%, which tastes like beer (Wash).

Distillation

The distillation process is the distillation of the mash in a special copper apparatus (Alambik cube).

Distillation steps:

• Distillation is carried out in several stages. First, the mash becomes a weak wine (up to 30%) in the wash still machine.
• The second distillation is carried out in the spirits still apparatus, the volume of which can reach 2100 decaliters. Here the second stage of distillation takes place, resulting in a whiskey with a strength of 70%. It is at this stage that the tails and heads of the drink are separated: the fractions leaving the distillation tube at the initial and final stages of distillation.
• In the future, only the middle part is used, and the head and tail fractions are subject to re-distillation.
• The finished distillate must be diluted with pure spring water to obtain whiskey with a strength of 50-60%.

The video shows how to properly distill the whiskey mash:

Barrel maturation

The drink is kept in oak barrels from sherry or Bourbon, ripening for several years and acquiring a unique aroma:

1. The process of precipitation of suspended particles in the alcoholic beverage, which were formed during distillation, takes place.
2. Alcohol absorbs the soluble components of oak wood, which is the main regulator of oxidative processes.
3. It is necessary to provide a periodic supply of a small amount of oxygen to the ripening beverage for the extraction process. For this, the barrels are not completely sealed. At the same time, tannins, vanillins and sugars contained in oak wood are oxidized and disclosed in the drink. The contents of the barrel acquire a light sweetish taste and caramel notes.
4. A small part of the drink penetrates through the wood pores in the barrel and evaporates, it is customary to call it the "Share of Angels".
5. As a result, the final formation of the bouquet of the future drink, its colorization with caramel and filtration before blending occurs.

Blending

It is a process of mixing distillates with the possible addition of pure grain alcohols or other malt whiskeys.

It is of two types:

• Malt and grain alcohols are mixed in the required proportions in special containers and left for a day. After that, the drink is poured into barrels and, after a few weeks or months, is bottled.
• Single malt whiskey varieties are selected, after which they are mixed in special vessels with grain. The blend is aged in barrels for about 8 months, after which it is bottled.

Important! As a result, the drink should get its own unique taste and unchanging aroma, which will be recognizable among gourmets. Blenders at various distilleries pour and mix whiskey according to their secret technologies.

Bottling

To begin with, the drink undergoes filtration (membrane and cellulose), while the air temperature must be maintained up to 10 degrees.

Sometimes whiskey is lowered in strength to achieve the desired value.

Whiskey making technology has evolved over several centuries, thanks to which today gourmets around the world appreciate this drink for its extraordinary taste and special aroma.

Many manufacturers never cease to amaze with new fruity, floral and spicy notes of modern drinks.

There is no bad whiskey. Some whiskeys are just better than others.
William Faulkner

Whiskey is the star of duty free shops, men's get-togethers and any self-respecting bar. It is difficult to find a person who has never heard of whiskey at least once, even in the movies. It is drunk by cowboys in westerns and oil tycoons, presidents and beggars, whiskey is mixed in cocktails or simply drunk with ice. Whiskey and soda has long been not just a drink, but a cinematic brand, although connoisseurs say that it is soda that allows the taste and aroma of whiskey to unfold.

Scientifically speaking, whiskey (whiskey, whiskey) is a strong alcoholic drink of pleasant straw color, with a smoky aroma and a strong fragrant taste. Whiskey is prepared by distillation. Barley, corn, wheat and rye are used as raw materials.

The history of this drink can be traced back to the end of the 15th century, when the documents for the first time there are mentions of the sale and purchase of barley malt, as well as mentions of uisge beatha, which translates from Celtic as "living water" and directly hints at the Latin name of the alcohol aqua vitae. The Celtic name has changed many times over the course of 5 long centuries from uisge on uisce, fuisce, uiskie and finally turned into a familiar word for us whiskey.

It is believed that the distillation technology was brought to Europe by the Crusaders, who borrowed the secret from the Arabs. Monasteries have been making alcohol for medical purposes from various products since the 12th century, but alcohol is far from whiskey. As is often the case, chance played a decisive role in the history of whiskey. On the British Isles, drinks from Spain and Portugal were very popular - sherry, Madeira and port, which were transported in strong, heavy oak barrels. The barrels were emptied and remained in the "farm". Someone was the first to pour alcohol obtained by distilling barley malt into an empty sherry barrel, and a few years later discovered that the alcohol had acquired an amazing aroma and taste. Aging in old oak wine barrels has become the main secret of Scottish distillers.

The new drink quickly gained popularity, and distillers in Ireland and Scotland constantly modernized technologies and improved the quality of whiskey. The decisive step along this path was the idea of \u200b\u200bmixing old aged whiskeys with young ones in various proportions. Moreover, they mixed whiskey varieties from different raw materials. Blending or blending different whiskeys has opened up endless possibilities for creating unique varieties. By the middle of the 19th century, the technology was well established, and in 1860 a law was passed in Britain regulating the quality of whiskey. The 1890s saw an unprecedented growth in whiskey production, the birth of many modern brands and brands, the overall quality of whiskey improved, and elite and collection varieties appeared.

Currently, the main exporter of whiskey is the UK, followed by Canada, followed by the United States, followed by Ireland and, oddly enough, Japan. Each producing country has its own distinctive features, for example, in Scotland, barley malt is still used as the main raw material, they practice aging in oak barrels near the sea and take real peat to dry the malt. In the USA, whiskey is mainly used for corn and they call their drink. bourbon or whiskey... In Ireland, they make the best light whiskey with a sophisticated taste and aroma without haze. Japanese whiskey is less smoky and "peaty" than Scotch whiskey, has a more subtle taste, although it is made according to Scottish traditions.

Whiskey types

According to the international classification, whiskey is divided into several categories.

For raw materials:
... malt whiskey (Malt whiskey) refers to a drink made from barley malt only.
... Grain whiskey is made from corn, wheat and rye.
... blended whiskey is produced by mixing malt whiskey with grain.

Several subcategories of malt whiskey are distinguished separately:
... Vatted malt is a blend of whiskey from different distilleries. Marked on the label as pure malt or blended malt.
... Single malt - whiskey from one distillery. If the label also states single caskthen this means that the whiskey is from one barrel. Otherwise, there may be a blend of several barrels.
... Single cask - whiskey from a separate barrel. It can be undiluted (50-60%) or already prepared to 40% strength.
... Cask strength - whiskey of cask strength, otherwise - undiluted whiskey, up to 65% alcohol.

The American classification stands apart:
... bourbon (Bourbon). Contains at least 51% corn in raw materials.
... Rye whiskey. Contains at least 51% rye in raw materials (wort).
... Corn whiskey Contains 80% or more of corn in raw materials. Aged necessarily in new uncharged barrels.
... Wheat whiskey Not less than 51% wheat.
... blend (Blended whiskey), in which there must be at least 20% straight whiskey.
... light whiskey. Differs in very light shades. Aged in old barrels.
... Sour mash whiskey. The sourdough left over from the previous wort is added to the young to activate fermentation. Most American whiskey is made using this technology.
... Sweet mash whiskey indicates that the leavening process was not applied, but fermentation was caused by the yeast.
... Tennessee whiskey. It is cleaned with a maple charcoal filter.
... Bottled-in-bond whiskey. Aged for 4 to 8 years in special warehouses controlled by the US government.

Whiskey from Scotland, Ireland, USA, Canada and Japan

Scotland is considered the birthplace of whiskey and ranks first in the export of this drink. About 90% of unblended single malt whiskey is produced in Scotland. Whiskey from this region has a smoky aroma, intense color and the richest flavors. For some, Scotch whiskey tastes a little too bright. Most of the high-end whiskey brands are based in Scotland.

Although Ireland ranks fourth in terms of the amount of exported whiskey, it is one of the contenders for the "birthright". Some believe that the first whiskey was made in Ireland, and there is still a debate about this. The first distinction of Irish whiskey can be considered the spelling of the name of the drink itself. The Irish add an extra letter and write whiskey... The same word is used for whiskey in the USA and Canada - in the places where immigrants from Ireland founded distilleries. The second difference is considered the fact that malt in Ireland is not dried with peat, or rather, it has long been abandoned and instead of peat special ovens are used. This makes the malt less odorous, but in general the aroma and taste of the drink is noticeably thinner and more elegant. However, this is a matter of taste. The third difference is that most Irish whiskey is aged in sherry barrels. Another difference: in Ireland, the blend is aged in oak barrels for only a few weeks or even days before being bottled. Well, the main difference is the absence of peaty taste and smell, which is an indisputable plus for some, and a minus for some.

Whiskey in the USA, like in Canada, has only recently become an expensive, good quality drink. Even in the 20th century, American whiskey was, first of all, "just a strong drink", an analogue of Russian moonshine. But competition from European brands and the ability to make money quickly changed everything for the better. The main production of American whiskey is focused on grains. Almost no malt is used. The main difference is the technology: American whiskey is prepared without the use of malt dried with peat, and its taste and color are given by oak barrels charred from the inside, in which grain alcohol is aged.

Whiskey from Japan - sounds exotic. But for many years, Japan has been the fifth largest producer of whiskey in the world and makes a very high-quality drink, similar in properties to Scotch and Irish whiskey, but with its own characteristics. The technology of production of Japanese whiskey is almost identical to Scotch, but even more precise and technological, brought to perfection with the diligence characteristic of the Japanese. In Japan, blends of grain and malt whiskey, sherry and Madeira oak barrels, and new Japanese oak barrels are used. It is whiskey from new barrels that is of interest to whiskey connoisseurs. The new taste and range of aromas are always very interesting to collectors and are available to ordinary amateurs due to the low price ($ 5-30 for a bottle of Japanese whiskey). 90% of the whiskey in Japan is blends. Typically this is 40% premium malt and up to 10% economy brands.

Japanese whiskey is divided into three categories:
... Special (the word is on the label) - 30% malt whiskey.
... The first category is at least 20% malt whiskey.
... The second category is at least 10% malt whiskey.
The finest Japanese whiskeys have up to 15% Scotch malt whiskeys. Prices for Japanese whiskey are very democratic. For a 700 ml bottle of 12-year-old Suntory Pure Malt, they will ask for about $ 15.

How to drink whiskey

There is a Russian translation of the famous Scottish "Rule of Five S": Sight, Smell, Swish, Swallow, Splash, which in Russian will sound like the "Rule of Five Ps": Look, Smell, Savor, Swallow and Splash water. First, you should pour the whiskey into a glass and enjoy the color of the drink, which is darker the longer it is aged in an oak barrel.

Then you need to inhale the aroma. The best glass for whiskey, as for cognac and similar drinks, is considered to be a tulip glass. The drink is spun in a glass and brought to the nose, but not inhaled too strongly. You can drink from thick-walled glasses, especially if it is a simple blended unseasoned whiskey, but you should always pour it into a glass "on the bottom". The aroma of real aged whiskey remains in the glass for several days.

After "acquaintance" with the color and aroma, take the first sip. Appreciate the aftertaste, it should be pleasant and long. Typically, whiskey is served with an extra glass of water, lemon juice or cola for mixing (straight) or with ice cubes (on the rocks). Some types of whiskey, for example cask straight (cask strength), reach an alcoholic strength of 60% alcohol, it is customary to dilute them, since in its pure form, such a strength can numb the taste buds. Whiskey of normal strength (up to 43%) is diluted to taste or drunk neat. It is customary to drink single malt, unblended whiskey exclusively undiluted and preferably in an environment befitting the drink and its price (up to $ 7,000 for some varieties). There are fans of the different mix options and styles. The most simple is considered whiskey and soda (sparkling water).

What to drink whiskey with

It is believed that whiskey is best not mixed with anything like cognac, armagnac, grappa or calvados. However, alcohol almost always causes a strong appetite, and over time, stable combinations of this drink with food have developed. Three-year-old whiskey and simple blends go very well with apple juice. In Ireland, whiskey is usually combined with seafood and hard cheeses (like Calvados in Normandy). Professional tasters prefer not to add anything to the whiskey except a few drops of pure cold spring water. So the taste and aroma of the drink is revealed, the whiskey becomes more fragrant. In Portugal, whiskey is not diluted, but a portion of good whiskey is necessarily washed down with freshly made espresso with cream. Bourbons and simple, inexpensive whiskeys are diluted or washed down with apple, cherry or grapefruit juice. In the USA, a mix of bourbon, water and sugar is very popular.

As you know, the shades of taste of "living water" strongly depend on the place of production, however, the general technology of whiskey production remains approximately the same in all countries. In this article we will figure out what and how whiskey is made from, take a closer look at all the stages and touch on the characteristic features of individual regions.

Whiskey composition. The basic ingredients are always the same: malt (sprouted grains), yeast and water. Sometimes a little sugar or caramel is added to the finished drink, but this is more related to cheap varieties. There can be no flavors, dyes and other chemical additives in real whiskey.

Phased manufacturing technology

Malposition

Whiskey is made from pure barley or a mixture of cereals, for example, bourbon (American whiskey) is at least 51% corn, and the rest is from other grains (barley, rye, etc.), pure rye or wheat varieties are also possible ... Rarely, but there are whiskey made from rice, buckwheat, and other cereals.

Dried in a sunny, well-ventilated room, the grains are poured with water and left to germinate, periodically changing the water - this is how enzymes that break down starch into simple sugars are activated in cereals. The sprouted grain is called malt. The whole process takes up to two weeks. The main thing is to stop the malting of the grains in time so that the sprouts do not "eat" all the starch that will be needed in the next stages.

Whiskey made from unmalted (non-sprouted) raw materials is called "grain". In fact, it is an ordinary alcohol aged in barrels with a rough taste and almost complete absence of aromatic bouquet. Grain whiskey is not sold as a separate drink, but is only mixed into blends to the "noble" distillates.

Drying malt

The finished malt is removed from the water and dried in a special chamber. In Scotland on the Isle of Islay and in Japan, bog peat smoke is additionally used to give the drink its characteristic "smoky" taste and smoky aroma.

Wort preparation

The grinding is poured into a wort kettle, filled with water and gradually heated, not forgetting to stir. The future wort consistently passes through several temperature regimes with sustained temperature pauses:

• 38-40 ° С - flour and water turn into a homogeneous mass;
• 52-55 ° C - protein is cleaved;
• 61-72 ° C - starch is saccharified (turns into sugar suitable for yeast);
• 76-78 ° С - final sugary substances are formed.

Fermentation

The wort is poured into wooden or steel vats and mixed with special alcoholic yeast (each reputable enterprise tries to have its own unique strain). At many distilleries, yeast is taken from a previous batch of mash, as a result, the process becomes cyclical and lasts tens, and sometimes hundreds of years.

Fermentation takes 2-3 days at a temperature of about 37 degrees. Yeast actively reproduces, feeding on oxygen, but when the oxygen in the mash ends, the breakdown of the sugar obtained from the starch in the grain begins.

At the end of this phase, the time comes for malolactic fermentation - the fermentation of the wort due to lactic acid bacteria, and not yeast. Mash ready for distillation with a strength of 5% tastes like beer, but without hops.

Distillation

Recovered mash is subjected to double or triple distillation (depending on the manufacturer) in copper stills - alambics. The material of the equipment is very important: copper removes alcohol from the "sulfurous" taste and provokes chemical reactions, as a result of which vanilla, chocolate and nut tones appear in the whiskey bouquet. However, in new production facilities, stainless steel equipment is sometimes installed.

After the first distillation, the mash turns into a "weak wine" with a strength of ~ 30 degrees. To get a 70-degree whiskey, you need to carry out a second distillation.

For further production of whiskey, only the middle portion ("heart") is used, the first and last fractions ("heads" and "tails") are drained or sent to a distillation column to obtain pure alcohol. The division into fractions is due to the fact that at the beginning and at the end of the distillation process, many harmful substances enter the finished drink.

Even the shape of the alambic matters: each notch on the copper side affects the taste of the distillate. Therefore, when the equipment is changed at the old distilleries, the new one is cast exactly according to the patterns of the previous one, keeping all defects, "bent" and dents.

For the production of grain whiskey and bourbon, a continuous distillation of Coffey is often used instead of the traditional two-chamber alambic. This device distills mash not in portions, but constantly. This method of production saves time and costs for distillation, but degrades the quality of the whiskey.

The finished distillate is diluted with soft spring water up to 50-60 degrees. Some distilleries prefer hard water with a high content of trace elements, this whiskey takes on a characteristic mineral flavor.

Excerpt

Traditionally, whiskey is aged in oak barrels from sherry, but for cheap varieties sometimes they take bourbon containers (American whiskey "gets old" in new barrels that have been burnt from the inside) or even completely new barrels that have not been used before.

At this stage, the bouquet of the drink is finally formed, a noble caramel shade and aroma appear. At the same time, 6 main processes take place:

1. Extraction ("pulling" aroma, tannins from wood).
2. Evaporation (barrels are not tightly closed, alcohol gradually evaporates).
3. Oxidation (of aldehydes when interacting with barrel material).
4. Concentration (the smaller the volume of the liquid, the richer the aroma).
5. Filtration (through membrane filters, just before blending or bottling).
6. Colorization (with the help of caramel to make the drink look "noble").

The average aging period is 3-5 years, but there are varieties that spend in barrels for 30 years or more. The longer the whiskey is aged, the greater the "angel's share" - the volume of alcohol evaporated - and the higher the price. Over time, oak wood absorbs most fusel oils from alcohol, saturates the drink with lactones, coumarin and tannin, but if overexposed, the whiskey will acquire a "wooden" taste.

Blending

It is a process of mixing distillates (sometimes grain alcohols are also added to the composition) of different aging periods and (or) from different distilleries. There is no single recipe: each brand has its own secrets. The number of mixed varieties can be up to 50, and they will all differ in taste and aging. The proportions are selected by an experienced master of production - a blender. Usually such a person has been working at the enterprise for decades and, long before retirement, prepares a replacement for himself from among other employees, gradually passing on secrets and best practices.

The point of blending is to guarantee the customer the same taste of the favorite brand from year to year, regardless of the characteristics of the crop or technology. Also, mixing allows you to create new whiskey with a unique taste (expand the range of products) from the distillates available to the company, changing only the proportions.

Blending is not a necessary step: many connoisseurs prefer to drink pure single malt whiskey produced by the same distillery, this category is called "single malt", and blended whiskey is marked with the words "blended". Disputes about the superiority of one category over another do not make sense, it is more a matter of taste and philosophy than the real impact of production technology on quality.

The blended whiskey is kept in oak barrels for a few more months, so that the mixed varieties "get married" - they turn into one harmonious drink, not a cocktail of flavors.

Bottling

After the final aging, the whiskey undergoes filtration (mechanical, to separate the liquid from wood particles and other solid fractions), sometimes the drink is once again diluted with water until the strength stipulated by the regulations is obtained. Only after that, the finished product is bottled and sent to stores.

In cheap industries, the dubious cold filtration method is sometimes practiced, when the whiskey is cooled to about -2 ° C. As a result, fatty acids float to the surface and are easily removed mechanically. After cold filtration, the whiskey loses some of its organoleptic properties (aroma and taste), but it looks more presentable - it does not grow cloudy in the glass when ice is added, it seems amber and transparent.

It is unlikely that we will ever know the name of the person who invented the whiskey. With the geography of invention and technology, things are easier. Scots and Irish claim authorship, and the production process is similar in all countries.

The Irish claim that Saint Patrick himself gave the monks the recipe for making whiskey. The Scots refer to the first documentary mention of whiskey in their sources and insist that for the first time this strong alcohol could only appear from them. Those who argue forget that in those days they were a single people - the ancient Celts living on two neighboring islands. Nowadays, it doesn't matter who first started making whiskey, the main thing is that the drink exists, is successfully spreading around the world and is gaining more and more new admirers.

Whiskey in the world

Whiskey is produced in most countries that do not have legal restrictions on the production of the drink. Manufacturers can be conditionally divided into two groups. Scotland tops the list of leading manufacturers, followed by Ireland, USA, Canada and Japan. India, Australia, France and Taiwan compete fiercely with the leaders.

The list is far from complete. For example, the world's cheapest whiskey is made in Laos - the cost of a bottle here is less than one dollar. There is, of course, no economic sense in such production - cheap types of alcoholic beverages, according to the manufacturers, should attract tourists.

Many manufacturers follow a Scottish recipe. An example is the Japanese, who have been using it for almost a hundred years, copying the original recipes in detail. Production in Japan did not stop even during the war. The demand for whiskey is very high here, the production lags behind the domestic demand, so local alcohol is almost never exported.

Manufacturers often bring their own nuances to the classic production technology. As a rule, this applies to raw materials. For example, the French make whiskey from buckwheat, the Germans from corn, and in Austria they prefer rye and oats.

The undisputed leaders in the production of whiskey are Scots. Today in this small country there are more than a hundred factories producing about two thousand varieties of this strong alcohol. Most of them produce alcohols from malt, and only eight - from grain. At the same time, no more than 8% of malt alcohol is produced, the rest is blended varieties.

How whiskey is made in Scotland

The technological scheme consists of several stages, which are specific depending on the manufacturer's recipe. Brief description of the process:

• Making malt

At this stage, the barley, decomposed and soaked in a container, is germinated, maintaining a certain temperature and humidity. The grain is constantly turned over - this is required for the uniformity of the process.

• Drying malt

The Scots dry malt with the heat of burning peat. The "fumigation" of the malt, which gives the whiskey a smoky flavor, is an important feature of the product.

• Wort preparation

The dried malt is coarsely ground, poured over with hot water and thoroughly mixed. Wort (mash) for distillation is a thick cloudy liquid with a malt smell.

• Wort fermentation

After adding yeast and mixing, the wort ferments in special containers for 2 to 7 days. The mash ready for distillation contains up to 6% alcohol.

• Distillation

The fermented wort is distilled in copper stills. Copper conducts heat well and is well processed by forging, which makes it possible to make devices of any shape and complexity from it. After distillation in the first stage apparatus (wash still) "low wines" is obtained with an alcohol content of 25-30%.

In the apparatus of the second distillation (spirits still), the initial and final fractions containing a lot of fusel oils, ketones and aldehydes are separated. They are returned to "weak wine" and re-distilled.

Apart from two-stage installations, “patent still” devices are used. The process in them is much faster, and this equipment is used to distill blended whiskey from grain.

The alcohol obtained after the second distillation is diluted with spring water to 50-63.5% vol. and poured for aging.

• Excerpt

The distillate is kept in oak barrels - barrels from the Spanish sherry Oloroso are better suited. You can use barrels from bourbon, cognac, wine, rum. During aging, the drink gains the necessary properties: it darkens, acquires a rich color, aroma, taste, softness. Some of the alcohol "flies" through the pores of the wood, and the strength of the product decreases slightly. "Angels' share" is the romantic name given by the whiskey makers to this process. The capacity of barrels does not exceed 700 liters, the aging period is from 3 years - it depends on the recipe and the region.

• Blending

Blended whiskey is obtained by mixing up to 50 types of malt and up to 5 types of grain alcohols. The Master Blender combines whiskey to create a unique taste and maintain its consistency for years to come. Barrels with the blend are aged for about six months for thorough mixing. It's called the "whiskey marriage." The age of the blended product is the age of the youngest single malt component in the blend.

• Spill

Before bottling, whiskey is filtered at 2-10 o C and diluted with spring water to the desired strength.

For the domestic market, Scottish producers dilute the drink to a strength of 40%, for export they prepare a slightly stronger product - up to 43%. True lovers are sure that it is correct to drink undiluted whiskey from a barrel, reasonably believing that, if necessary, they can handle the breeding themselves.

Differences between Irish and Scotch whiskey

The raw materials and recipes for the production of Scotch and Irish whiskey have their own characteristics, which is why the taste is quite different.

• Irish whiskey can be made from rye, barley, oats and wheat, but the base is rye.
• In Scotland, whiskey is brewed from barley malt. For this, select barley of special varieties is used. Additionally, other types of whole grain cereals, specially processed and fermented, can be used.

Technology

• After germination, barley malt is dried by the heat from burning peat - this is a very important feature of Scottish technology. "Smoking" malt gives a special smoky aroma and light flavor, which is considered the main feature of the product.
• According to Irish technology, malt is germinated and dried in vats, and the product has the smell and taste of malt.
• The Scots use two distillations, so their product is harsher, tart and harsh in taste, with a characteristic smoky hue.
• The Scots consider barrels of Spanish sherry to be the best for aging, while the Irish prefer to use barrels of American bourbon.
• Scots often experiment with aging, while the Irish are more conservative and stick to traditional recipes.
• The Irish place the barrels vertically, believing that in this way it is possible to more efficiently use the area of \u200b\u200bthe room.

How American and Japanese whiskey are made

The main agricultural crop of the United States is corn, from which Americans brew their famous bourbon. Moreover, corn in grain raw materials should be at least 51%. Rye, wheat and barley can also be used in wort production.

The recipe for making the drink is simple: the raw materials are ground and boiled, then saccharified with malt, yeast is added and distilled. Bourbon is aged for at least two years exclusively in new American oak barrels, and the aging period is never indicated. The barrels are pre-fired from the inside so that the drink acquires a special rich amber or dark golden color and aroma.

The Japanese have been brewing whiskey for a hundred years and in many ways repeat the British recipe. Even peat for fumigating malt is brought to Japan from Europe. Despite the borrowed production process, Japanese whiskey has its own, inherent only to him, features. This is due to the use of softer water, the use of distillation stills of different shape and volume, and the climatic features of the country.

Like the British, the Japanese have three types of whiskey - malt, grain and blended. Each distillery makes blends exclusively from its own spirits, not using distillates from other distilleries. There are also peculiarities in aging - in addition to classic barrels from wine, bourbon, rum, the Japanese often mature whiskey in new barrels from oak growing on the Japanese islands.

The Japanese don't like harsh odors, so the aroma of their whiskey is very mild. By tradition, the inhabitants of the Land of the Rising Sun do not drink strong alcohol in its pure form - it is diluted approximately twice with water.

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You can relate to alcohol in different ways, but at the same time you cannot judge it from only one point of view. Alcohol, especially of high quality, is distinguished not only by its strength, but also by its rich taste. Of course, it all depends on the ingredients used, the preparation method and the holding time. The production of Scotch whiskey is especially challenging and interesting. This amazing drink has a strength of 40 degrees and above. In addition, it is completely natural and contains corn, barley, rye and pure water. Can whiskey be considered an elite drink? And is it realistic to cook it at home?

Market leaders

Perhaps, it is worth highlighting some varieties of the drink and, on the basis of them, describe the production of whiskey. An example would be JackDaniels. This is a delicious drink that has proven itself to be excellent.

Release "Jack" in the distilleries of the town of Lynchburg. Its strength is classic 40 degrees, and this is with a completely natural composition, in which 80% is corn, about 12% - rye and about 8% - barley. All this goes in tandem with delicious spring water. The product is of high quality due to the use of distillation and filtration methods in production. Such methods allow you to remove sugar, glucose and fusel oils from the drink. For filtration, maple coals are used, which gives the drink a unique taste for its softness.

Jack Daniels appeared in 1875 and was named after the distillery founder Jasper Newton Daniel. Daniel used his entrepreneurial talent to the fullest and was able to establish the production of whiskey, spending a whole life on it, namely 50 years.

Daniel founded his distillery at the age of 20. He applied slow filtration methods using a layer of coal. The process was carried out before the drink was poured into the casks, and this gave the taste a softness. The production of whiskey took place in the town of Lynchburg not by chance, since there is a spring with tasty and clean water in this area. With such a base, the drink acquires a unique taste, and therefore it has become profitable to produce whiskey.

Initially "Jack" was poured into earthen bottles and sealed with oak bark corks. In 1895, the branded packaging became square. The reason for this upgrade was a visit to the city of a traveling salesman who was presenting a non-stereotypical bottle with a screw cap.

Whiskey production technology

Naturally, a good drink is not easy to brew. So do true connoisseurs really have to give up making whiskey at home ?! Far from it! The most important thing about whiskey is its taste and aroma, and these two characteristics are influenced by the method of malting, the quality of the grain and its type, the water used, the filtration method and, of course, the design of the distillation still.

If you have everything you need at home, then making whiskey at home will not complicate you at all. In the manufacturing process, the barrel in which the drink will be aged is important. Ideally, you should look at the barrel in which port, Madeira or sherry was previously aged. If you pour whiskey into other barrels for several years, you can create the most complex flavor compositions, thereby changing the shades of aroma and taste.

Different countries have their own whiskey production technology and the results, respectively, vary significantly. There are two main directions that are called classic. This is Scottish and Irish technology.

Details of classic crafting algorithms

So, the production of whiskey in Scotland is characterized by the use of peat in the drying of malt. This provides a distinct smoke flavor. For Irish technology, peat is excluded, but triple distillation is used, which makes the whiskey soft to the point that it can be drunk without diluting.

Let's take a closer look at Scotch whiskey. This is truly a national product that has the category of a name fixed geographically by law. The name of the drink comes from the Gaelic phrase "water of life". It turns out that initially the drink was compared with a medicine and recommended for prolonging life.

Whiskey production in Scotland involves the use of barley malt and barley. It takes malted barley to make the wort. An imitation of spring warming takes place beforehand, so that the grain begins to germinate. The malting process is stopped by drying. The harvested malt is dried in hot dry air with smoke from bog peat. Mainly in Scotland, blended whiskey is produced, obtained by mixing malt and grain whiskey (in a ratio of 1: 2).

And how are they?

Irish whiskey is completely different in taste and method of preparation. The production differs from Scotland by triple distillation. When drying, peat is used extremely rarely, and therefore the drink is obtained without the aftertaste of smoke.

Irish whiskey dates back to the fifth century AD, when, according to legend, missionaries brought the art of distillation to the island. This is a legend, but historical records tell about the first licensed distillery Old Bushmills and its owner Walter Taylor. Already in the 19th century, the largest beverage companies were formed, which were engaged in international trade. The aroma and taste of Irish whiskey have been appreciated internationally.

But the twentieth century, riddled with wars, almost erased Irish whiskey from the market. As a result, only the Irish themselves consume domestic whiskey, and a miserable handful of hundreds of distilleries remain. There are only three major beverage producers in Ireland, and there are nearly a hundred in Scotland. But the sorts of drink in Ireland are truly unique. In particular, it produces single malt and single grain whiskey, as well as pure from a distillation still. The last variety is truly unique as it contains green, non-germinated barley.

Become in order!

The correct order of production of Scotch and Irish whiskey is very difficult for the layman, and the masters of the industry are in no hurry to destroy the aura of mystery surrounding their work. In the process, the masters have to go through seven key stages before revealing their creation to the world. So, the main ingredients of Irish whiskey are barley, barley malt, spring water and grains, including wheat, rye and oats.

At the first stage, the grain is soaked in water for a couple of days, and it must be laid out in a thin layer so that the seeds can germinate. Part of the grain starch is converted into sugar.

At this stage, the production process for Scotch and Irish whiskey is identical. Then the grains are sent to special ovens to preserve the mild flavor of malt without foreign aromas. The Scots at this stage dry the grains with hot peat smoke. They consider this moment to be the most important in production, since the drink gets a characteristic "smoked" taste. Different regions of whiskey production use their peat, which sometimes smells like algae and iodine, and in other places - heather and honey. These nuances significantly affect the aroma of the drink.

Next, the mixture of malt and barley must be ground and poured with boiling water in special vats to dissolve the remaining starch and sugar. For Scotch whiskey, the aging time is limited to 12 hours, and for Irish wort, the aging time is two days. The liquid is separated from the grain sludge. During the infusion, the sugar turns into alcohol and carbon dioxide.

At the fourth stage, the Irish start a triple distillation process in copper stills. The first two distillations add a degree to the drink, but the third finally cleans the alcohol. In Scotland, at this stage, light 5% mash obtained from the wort is distilled (one or two), and then diluted with water to 50-60% and sent to the last stage.

At the finish line

By the fifth stage, the drink is, in fact, ready, but the most painstaking and careful work begins - pouring into oak barrels. Whiskey is aged in absolute darkness and rest for at least three years. During this period, the bouquet and taste are finally formed, and the drink acquires a golden color. Each variety has its own aging period, after which the barrel is unsealed, and the specialists taste the drink.

Finally comes the mixing stage. The fact is that the character of each type of whiskey is determined by the master, who can decide to combine up to forty varieties of whiskey in a barrel. After that, the drink is filtered again and the Irish are diluted with water to the required strength, and then bottled. The correct procedure for the production of Scotch whiskey differs little from Irish. Aging should be at least three years, and ideally when other alcoholic beverages were already stored in the barrels used. In such a container, the taste of scotch tape is enriched.

By the way, there is a culture of whiskey making in the USA. The inhabitants of America, due to an acute shortage of barley, have learned to combine corn, rye and wheat. The drink was named "Bourbon". By the way, according to a similar recipe, whiskey is made in Canada, and the Japanese add millet and rice to corn. An interesting fact is that the order of production of Scotch whiskey implies the use of certain barley, grown in only a few areas. Thus, the original taste and aroma of the drink is preserved.

In secret about the main thing

So whiskey has become quite a popular drink, so it's no surprise that it is made in many parts of the world. The most expensive and high-quality products, however, remain products from Ireland and Scotland. It is these countries that account for most of the bottles sold around the world, since the original recipe and production technology have been preserved here. It turns out that it has come down to our times through four centuries.

Toast is planned!

A good company, a well-laid table and elite alcohol - you must admit that it is very difficult to resist such a bait! It remains only to find a few reasons for a solemn toast, and there will be no remorse in the morning.

Start with the fact that whiskey is free of fats and carbohydrates, which means that your figure will not suffer from libations. But keep yourself within the bounds of decency, because if you use excessively, your liver and appearance will suffer. Do you really hope that in the morning after a stormy feast your eyes will be wide and clear, and bags under your eyes will not be honored with your visit ?!

Continue the meal with the thought that whiskey is the "water of life". You can indulge in fantasies that you are drinking real living water. A luxurious thought, especially if you drink "living water" with feeling, with sense and with consistency. A glass of whiskey with ice and soda will not muddy your mind, but will cause a pleasant feeling of slight disorientation, relaxation and calmness. From this point of view, whiskey can really become living water, because the drink literally awakens your craving for life.

Then we can recall the distant 18th century, which we know only by hearsay. That's when whiskey becomes the equivalent of currency. The drink was exploited with might and main for cooking, medicine, and drinking. This dedication to whiskey led to a farmer revolt in 1794, when increasing taxes and fees could lead to the complete elimination of whiskey. The struggle was worth it, but how nice that today your favorite drink cannot just disappear from the shelves!

If you are worried about your health, then relax and feel free to pour yourself a glass of whiskey, because this drink can help prevent cancer. This was stated in 2005 by Dr. Jim Swan, when he presented at a conference in Glasgow the results of research on a group of people who consume single malt whiskey. It turned out that whiskey contains more ellagic acid than red wine. This acid is found in many fruits and is an antioxidant that absorbs cancer cells in the body.

Also, drinking whiskey can save you from a stroke, however, if you own the art of moderate alcohol consumption, and this is about a couple of glasses of 50 grams per day.

A sip of whiskey after a day's work can reduce the risk of heart disease, as shown in a 1998 study. Also, from such a dose of the drink, the body's defenses against many diseases are mobilized by increasing the level of antioxidants in the body.

And finally, feel free to object to anyone who dares to reproach you for lack of ingenuity when drinking alcohol, because six glasses of whiskey a week protect you from senile dementia. This version has a medical justification; special studies by the Israel Medical Center have shown that the risk of developing dementia is lower among those adults who drank alcohol in moderation.

Or go home?

It's a good question, will your own whiskey look like the original? Home production in this matter is relevant or is it better to trust the professionals in the field? Of course, it will be difficult to create greatness on the basis of ordinary cans and flasks that any person has at home. There are a million reasons to start replenishing your home bar, but you probably have to devote a lot of time beforehand to finding all the necessary tools. So you should immediately abandon the idea of \u200b\u200bgetting an original drink within the same apartment. In this case, the vat can be replaced with a voluminous pan, find an analogue for a distillation cube among kitchen utensils and filter the drink through your favorite strainer. But it is still better to insist alcohol in a wooden container. Can you find one? Then you can get a good substitute, but, in principle, you can try to get by with bottles for the first time, although in this case you cannot expect an original aroma and taste.

The barley can be sorted and peeled and then soaked in the pantry. After that, you can "forget" about him for a week and a half. If the grain does not germinate during this time, then the whiskey will turn out to be grain. Next, the grain must be dried, and using not peat, as in Scotland, but the smoke from charcoal and beech shavings. You won't be able to do this in the apartment, so move to the dacha.

Next, use a blender or pusher to grind the malt and mix it with the water. Don't forget to age to make sugar. Add yeast to the wort obtained in this way and leave to ferment for a couple of days. The distillation step can be omitted for ordinary household alcohol, but not for whiskey, so a copper apparatus like a retort is required. Extracting and blending the drink at home can be done exclusively by eye.

A beautiful ending!

It is not for nothing that such specific equipment is required for the production of whiskey, because this drink deserves respect and reverent attitude. At the tastings, the masters demonstrate the correct bottling method, beautifully describe the taste of the drink, managing to find notes of raisins, nuts or honey in it. The Scots and Irish are very attentive to their technologies for making whiskey and do not cease to argue about who became the discoverer of the drink. Even the spelling of "whiskey" is different for them. In Scotland, bottles say whiskey. And in other countries - whiskey.

But in any case, whiskey is recommended to be slightly diluted with water in order to feel a rich aroma. Ideally, you need to cook bacon for a snack, which will prevent you from getting drunk quickly, and also stock up on a glass of apple juice, which perfectly sets off the taste of whiskey.