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Whisk(e)y varieties. According to your taste.
Scotch
The Scottish variant.
American Whiskey
The American variant
Irish Whiskey
The Irish variant.
Whisky. At a glance.
-
production
- flavors
- preparation
There are many different types of whisky that are produced in different countries. But in essence, all types are produced in a similar way. All types consist of water, yeast and grain. The big differences are the types of grain, the maturation in the barrels and the peat. But how the whisky is ultimately made from water, yeast and grain requires 5 steps :
- Malting : Malting involves germinating the grain in a controlled manner and then stopping it at the right moment. To ensure that the grain germinates, it is first soaked in water. When the barley has a sufficient water content, it is laid out on special floors on which the grain begins to germinate. This releases certain enzymes which later help to convert the starch into sugar. After the germination process, the germinated grain is called "green malt". This is spread out evenly on a "drying floor" and left to dry. This is done either using hot air or smoke. If peat is added to the drying fire, the end result is the unmistakable smoky peat taste. Immediately before mashing, the rolled grains are ground into grist so that it can break open and the sugar is extracted.
- Mashing : Mashing involves mixing the grain with hot water in the mash tun. This converts the starch into sugar, which dissolves in the water. This process is repeated three times. The aim is to extract all soluble and fermentable sugars from the grain. This sugar solution is then bottled and cooled each time.
- Fermentation: After cooling, the liquid is poured into the fermentation tank, where yeast is added. The yeast cultures convert the sugar into alcohol and carbon dioxide.
- Distillation: During distillation, the alcohol is separated from the water and other odorous and flavoring substances. The liquid is heated in a copper still. Since alcohol evaporates faster than water, only the alcoholic vapors rise up the neck of the still. The water remains in the boiler. The alcohol vapors are then cooled down again and liquefied. This liquid is also called "raw spirit". This process is repeated in another, smaller still. The resulting "fine spirit" is then filled into oak barrels for final storage. Water is sometimes added at this point.
- Maturing in barrels: The years of maturing in a barrel are responsible for most of the taste. Of course, the whisky has already developed an unmistakable aroma, but it is only through long storage that the whisky acquires an individual and unique taste. Depending on the type of whisky, the raw spirit matures for different lengths of time. Scottish whisky, for example, must mature for at least 3 years by law. But because the wood breathes, a certain percentage evaporates every year as the so-called " Angels' Share ".
For beginners, it can be a real challenge to give a name to the taste of whisky. But that's completely normal, of course! First, the tongue has to get used to the different aromas and tastes. However, you can help yourself with the naming by knowing the most important aroma differences beforehand. There are 8 different taste differences that can be distinguished.
Grain
The taste originally comes from grains such as malted barley. But because of the wide variety of grains, there are a variety of whisky flavors such as sweet and pleasant, but also musty and unpleasant. Perceived associations would be wet flour, sweetcorn, pale ale, malt or roast.
Fruity and mild
Most people can probably already imagine what this taste is like. However, the fruit notes can appear in very different ways. The most common associations that whisky lovers use to describe it in more concrete terms are: fresh fruits such as orange, lemon, kiwi, apple or dried fruits such as plums, figs or fruit.
Flowery
When drinking this flavor, you will have a strong grassy and floral note. The floral scent is often associated with lavender, geranium, carnation, and even fabric softener. Many people also notice grassy aromas, such as freshly mown hay or green leaves. This taste is particularly evident in whiskeys that come from the Lowlands of Scotland.
Peaty and smoky
The smoky peat flavor is created when the malt is dried over a peat fire. The longer the malt dries there, the peatier and smokier the flavor becomes. The main aromas are often described as woody, earthy, medicinal or phenolic. This flavor is particularly evident in whiskeys produced on the Scottish island of Islay.
Feinty
This group of aromas is the most difficult to describe and translate. However, it can be translated figuratively as "finish". During distillation, the whisky is separated into foreshots, middle shots and aftershots. Normally only the middle shot is used, as the foreshots are sometimes toxic and the aftershots have an unpleasant taste. In moderation, however, the aftershots can also be what makes a whisky so appealing. Biscuit notes, tobacco, honey and even sweat characterize the taste.
sulfurous
During distillation, the unwanted sulphur bonds are supposed to be captured and rendered harmless. However, this does not always work, which is why this taste can still arise in some whiskies.
woody note
Each whisky matures for several years in oak barrels. This removes vanilla and caramel notes from the wood. These give the whisky a softer note and at the same time a bitter aftertaste.
wine note
The taste of wine arises when the barrel has previously been filled with different types of wine, such as sherry, port, Madeira or sweet wine. During long storage, the taste profile of the whisky can change significantly and fruity, nutty or chocolatey aromas can develop.
There are many different ways you can prepare your whisky:
1. Pure whisky:
If you want to drink your whisky neat, you should not add any other ingredients. This option is particularly suitable for high-quality whiskies, such as single malt whisky. This is the best way to learn about the wide range of taste and aroma differences that a whisky can offer.
2. Whisky with water:
Another way to enjoy your whisky is to add a few drops of water. This option is particularly suitable for stronger single malts, such as Cash Strength whisky, or whiskies with an alcohol content of over 40% vol. It is best to start by experimenting with a smaller amount of water until you find your favorite strength. This is best done with a pipette or a teaspoon.
3. Whisky with ice:
Especially on warm summer days, many whisky drinkers order a "whisky on the rocks". This means that you enjoy your whisky with a large ice cube in the glass. The ice cools the whisky to a pleasant, cool temperature and the meltwater ensures that the whisky tastes milder and simpler overall. But at the same time, this also reduces the variety of aromas and complexity of the whisky. Small amounts of water usually do not harm the whisky. However, large amounts of water dilute the whisky and distort the taste. Many whisky connoisseurs therefore resort to an alternative by putting cold stones in their whisky.
4. Whisky as a cocktail:
You can also use your whisky as a basis for a cocktail. Nowadays, many cocktails or long drinks are mixed with a good whisky, such as a scotch or bourbon. The complex aromas of the whisky can help to bring a special structure and depth to the cocktail. However, it is very difficult not to distort the taste of the whisky and it takes a lot of practice to serve a good whisky cocktail. The most well-known Whiskey cocktails include: Old Fashioned, Whiskey Sour and Manhattan.
5. Whisky served hot:
Another, but less common, variation is to drink your whisky warm. A well-known variety is the Hot Toddy. After heating, a few ingredients such as lemon, honey and cinnamon are added. It is said to have a miraculous effect, especially on colds. However, it must also be said here that both cold and heat destroy many of the whisky's aromas.