Where is whisky produced? The majority of whisky is made in Scotland and Ireland (the birthplaces of whisky), Japan and Taiwan, but in the United States and Canada as well. More and more whisky is being produced in France, Germany, Sweden, Australia and New Zealand.
Scotch Whisky Scotch whiskies must be distilled in Scotland, at a strength of less than 94.8%, then aged in Scotland in oak barrels for at least three years. There are two types of Scotch whiskey: malt whisky (produced only from malted barley and distilled in an iron still) and grain whisky (made from malted barley or other grains and distilled in distillation towers). In order to avoid marking the whiskies too much in the aging process, Scottish distillers do not use brand new barrels; they use old bourbon casks instead which add vanilla, coconut and spices to the flavour, before being matured in more marked barrels for a shorter period.
Types of Scotch Whiskies • Malt whisky is produced wholly from malted barley and is distilled in a pot still. This type of whisky has smoky notes which comes from the use of peat in the kiln for heating. In the case of Scottish malts, they are often aged in old bourbon casks.
Irish Whiskey In Ireland, whiskey is always spelled with an “e”, as is American whiskey, but by custom rather than rule.Irish whiskey places less importance on regionality than Scotch whiskies for example.There are approximately 20 distilleries in Ireland, many of which are world class.
Types of Irish Whiskeys • Pure pot still whiskeys are made from barely following traditional methods in a pot still. It is therefore similar to the single malt,the difference being its blend of barley and malted barley.
American Whiskey (Bourbon) American whiskey, like Irish whiskey, takes an extra "e" in its spelling (unlike other whiskies), which is also called bourbon. It is produced from minimum 51% corn, and the remainder can include rye, malted barley, and sometimes wheat. It must be aged in brand new oak barrels. and contains max. 80% alcohol,Bourbon is produced in a different way from European whisky: the mash is mixed with the backset, meaning the acidic residue at the bottom of the still from a previous distillation. This operation is called sour mashing and it increases the acidity of the must, which prevents the development of bacteria and allows the yeast to dominate the fermentation. The first distillation is carried out in a still with only one column (a beer still), it produces a relatively unchanged alcohol, which making a high level of congeners (aromas). The alcohol is then redistilled in a conventional still (double distillation), which makes it possible to obtain the desired alcohol content. Bourbons must be aged in new charred American oak barrels. Sometimes the barrels are kept in unheated / air-conditioned warehouses to speed up aging and flavour extraction by subjecting them to natural temperature variations. Unlike Scotch whiskeys, bourbons must acquire their colour only through aging (the addition of caramel colouring is prohibited). During the aging process, wood extracts break down into sugars, giving the whiskey a soft yet dry character.Small batch Bourbons are high-quality whiskeys (a blend of selected barrels).Tennesse whiskeys are filtered with maple charcoal before aging, which softens it and gives it smoky notes. Because it is not aged in oak, it is not a bourbon.American whiskeys are generally quite soft yet full-bodied at the same time, with distinct aged flavours (vanilla, coconut, spices).
Japanese Whiskies Japan has been producing whisky for nearly a century, using the same model as Scottish whiskies: single malt or blends. They are among the most famous whiskies in the world and regularly win international competitions, like the famous Hibiki blend. The strengths of Japanense whisky comes from its temperate climate, peat bogs and pure water sources, but also from the skills of Japanese distillers, who are often trained in Scotland.
Types of Japanese whiskies • Single malt
Whisky from other countries Scotland, Ireland, the United States and Japan are the world’s main whisky producing countries as well as the historical actors in this industry. There are other countries that produce excellent whiskey as well, namely France, Germany, Australia and New Zealand.
Different types de whiskies The main types of whiskies are:
The Origins of Whisky Two countries dispute the invention of whiskey: Scotland and Ireland. Whichever it is, whisky production was widespread in Europe from the 12th century, especially in Scotland and Ireland. The first written records relating to the production of “eau de vie” or uisce beatha in the Gaelic language date back to the late 15th century (1494), but this is not considered the origin date. Legend has it that returning Irish missionaries and St Patrick introduced the art of distillation to Ireland in 432, bringing back the technique and the first still back from their missions in Egypt, where it was used to make perfume. Legend has it that the Irish monks had further developed it in the 6th century, in tandem with the spread of the Christian religion. For centuries, distillation was considered an agricultural activity restricted to monasteries. Initially, this brandy was largely used for medicinal purposes.When Anglo-Norman soldiers invaded Ireland in 1169, they discovered a very popular alcoholic drink there. Unable to pronounce uisce beatha, the word was anglicised and gradually morphed into the word we use today: whisky.
How is Whisky Made ? Whiskey is a grain alcohol, made from various grains, most commonly barley but also rye, wheat and corn. A high starch content and a low protein content are ideal for producing whisky. To allow fermentation, it is necessary to convert the starch of the grains into a sugar solution. To begin with, the malting transforms the insoluble starch into soluble starch: it involves steeping the grains in water for one to two days then placing them in a hot and humid environment, promoting germination. Germination, which lasts about a week, causes the grains to secrete enzymes which modify starch: amylases (enzymes) convert part of the starch into fermentable sugars (mainly maltose). The cereals are then heated for 24 to 48 hours in a kiln for drying. This halts the germination. Kilning is carried out either with ventilated hot air or with the addition of peat (a plant-rich soil formed in a water-saturated environment). Adding peat to the fire imparts flavours to the whisky from the smoke. The purpose of this next stage is to dissolve the water-soluble starch to allow enzymes to turn it into sugar. The malted grain is ground into a coarse flour or grist, then mixing hot water in a special vat called a mash tun. This step is generally carried out three times, getting hotter each time. When the water is added first to the wort, is only measures approx. 65 ° C, so as not to kill the necessary enzymes (which transform the starch into maltose), the final time it is close to boiling and extracts all the carbohydrates. The mash is then stirred, the yeast converts to simple sugars (mainly glucose, fructose, maltose, and sucrose) into ethyl alcohol. This fermentation usually takes place in special wooden or stainless-steel vats called washbacks. Fermentation already produces many aromas. This liquid is called the “wash”. The wash is between 6% and 8% alcohol content, similar to beer. The next crucial step is distillation, when it is decided whether the whisky will be single, double, or triple distilled. This operation is carried out using various techniques and in stills of various shapes and sizes. This wide array of options results in a great diversity of final products and a wide range of tastes. The goal at this stage is to eliminate a large part of the water contained in the liquid, to concentrate its ethyl alcohol content. Scotch whiskies are aged in oak barrels for least three years, but often for much longer. During this period, part of the alcohol (about 1 to 2%) evaporates each year, dubbed "the angel’s share”. The barrels used are generally old sherry or bourbon barrels, or sometimes from prestigious vineyards. Finally, the whiskey can either be blended if it is to be a blended whiskey or kept unblended if it is to be a vintage. To make a more attractive colour, caramel can be added. The whisky is often filtered then too. Similar to many other spirits, the whiskey is then diluted to reduce the alcohol content (bringing it down to between 40 and 43%).
Pairing Whisky with Food Due to their high alcohol content, whiskies are difficult to bring to the dinner table. Unlike wines, they tend to numb the taste buds and totally dominate the meal. This is why they best enjoyed at the end of a meal, as a digestif. Having said that, food and whisky pairings can work as long as certain rules are followed: dilution in particular (to reduce the taste of alcohol) and the correct serving temperature. Well-diluted whiskies are often paired with smoked salmon or seafood (scallops and shellfish in particular), white or red meats served with a whisky sauce or even certain some strongly-flavoured cheeses, such as Roquefort, Saint-Marcellin or Saint-Nectaire. When it comes to pairing whisky with dessert, dark chocolate is a natural choice (in all its forms) as long as it is not too sweet. The fruity and spicy aromas of the whisky blend harmoniously with the cocoa. One of the most exciting ways of bringing whiskey to the dinner table is using it directly as an ingredient in a dish. It’s a technique that is underutilised but favoured by many important chefs. Just like wine and even beer, whisky can be used in sauce, to flambé shellfish or meats, in marinades (for foie gras, for example) or simply to deglaze a pan. The possibilities are endless!
