Info on scotch whisky

 What is a Single Malt Scotch Whisky ?

A Single Malt Scotch Whisky is the product of one specific distillery and has not been mixed with whisky from any other distilleries. The greatest concentration of malt whisky distilleries can be found in the Speyside region of north-east Scotland, with Highland, Lowland and Islay being the other main malt whisky producing zones. Each of these regions has its own particular distinctive style of malt whisky and although it is not possible for two malts to be identical, even if the distilleries that produce them happen to stand side by side, it is usually possible to distinguish in which region of Scotland a particular whisky was made.

 What is a Blended/Pure Malt (Vatted) Scotch Whisky?

A Vatted Malt will contain a number of malt whiskies that have been skilfully blended together or "married," to create a consistent whisky with its own distinct, identifiable character. Such a malt can also consist entirely of malt whiskies of various ages from the same distillery. However, vatted malts will never contain any grain whisky. A fairly uncommon type of whisky, it is often well suited to those who prefer their whisky to be less challenging, due to the fact that the blender's skill will more often than not produce an unvarying malt with highly definable traits.

The Scotch Whisky Manufacturing process

INTRODUCTION

In the production of Malt Scotch Whisky the basic raw materials are limited and consist of barley, water and yeast. The process comprises five distinct stages. MALTING which converts barley to MALT. MASHING which produces WORT (sugar solution) from ground or crushed MALT. FERMENTATION that produces WASH (a weak, crude, impure spirit) consequent upon the introduction of YEAST in the WORT. DISTILLATION that strengthens and purifies the spirit contained in the WASH and also separates the solids contained in the spirituous liquor. MATURATION that transforms the raw SPIRIT into WHISKY. In two of the above stages the distiller is concerned with the behaviour of living organisms. In MALTING the involvement is the controlled germination of the barley corn and in FERMENTATION the action of the yeast when placed in a solution rich in fermentable sugars and growth factors. All living organisms are susceptible to conditions of their environment and many of the distiller's problems arise therefrom. To read the full Manufacturing process (7000 words) please visitwww.scotchwhiskyresources.com How to drink scotch whisky - myths exposed! It should be noted that there is no “right” or “wrong” way to drink Scotch whisky – it is very much down to a question of personal taste. However, let us offer a few basic suggestions and, for those interested in pursuing the pleasures of “nosing” and “tasting” further, we provide a link below to a detailed introduction to “nosing and tasting” scotch whisky. Many who drink Scotch whisky neat say they do not want to spoil the taste by adding water. However, equally as many will say that adding a touch of water, particularly if it is pure, soft spring water, (ideally the same spring water used in the making of the particular whisky!) serves to enhance the distinctive aroma and flavour of a whisky. Tap water may contain high amounts of chlorine and therefore would not complement any whisky - your best bet is to opt for bottled Scottish mineral water! Adding ice to a whisky can provide a refreshing drink but it should be noted that it will dull the fine taste and wonderful aromas and so should never be contemplated when conducting a “whisky nosing and tasting.” Similarly, carbonated water is not an ideal accompaniment for whisky as it will also interfere with the aromas. The addition of mixers such as ginger ale, soda and even coca cola, is a popular trend, however it does beg the question - why drink whisky at all if you need to mask the taste? "Nosing” and “Tasting" The sense of smell is one of the most sophisticated of all the senses, and the pleasure that can be gained from “nosing and tasting” the many wonderful and varied scotch whiskies available today is an experience that should be treasured. This is particularly true if it is experienced in a convivial atmosphere with a group of friends – old or new. If you are interested in pursuing further recommendations regarding ; The methodology of “Nosing and Tasting” ; “Preparation” “The Nosing Action” “Tired Nose” Syndrome “Colour” “Tasting” “Whisky Vocabulary” “Aroma Standards” “Whisky Tasting Mats” “Nosing and Tasting” Matrix Record Sheet and receiving guidance on ; “How to conduct your own Nosing and Tasting Session” including five recommended “Whisky Tastings”