HOW SHOULD YOU STORE WINE

Unless you’re fortunate enough to own a house built in the 1800s or early 1900s, with its attendant basement or wine cellar already there, you’re going to have to build your own storage environment to house your wine collection. Where did our ancestors store wine? In deep, dark caves or in deep, dark wine cellars. There are good reasons for this: wine hates light, heat, and motion. While storing wine on top of your refrigerator is convenient, it’s the absolute worst thing you can do to a poor, innocent bottle of wine. The mantra for wine storage is cool, dark, still, and sideways. The reasoning behind this is as follows:

Cool
Wine hates heat; anything above 70° Fahrenheit wreaks havoc on the wine. 55° Fahrenheit is the ideal temperature, but don’t freak out if it varies a degree or two either way. Humidity is also important; the proper humidity keeps the cork from drying out and letting oxygen seep into the bottle. Oxygen will oxidize a wine, the same way it will a peeled apple. A brown apple is unattractive, but edible; an oxidized wine is not drinkable. It won’t hurt you, unless it’s truly spoiled, but it won’t taste good at all.

Dark
Wine hates sunlight like a vampire, and pretty much for the same reason: light, particularly UV light, prematurely ages wine. Whites are more susceptible than reds, but reds fall victim to UV light as well. Ever wonder why wine is sold in colored bottles? The colored glass acts like sunglasses, and filters the UV light out.

Still
Why would wine care if you shook the bottle? Two reasons: too much shaking can prematurely age it, and not in a good way, and if the wine is a red, sediment gets disturbed from the bottom and distributed around the bottle. The result is a glass of grit instead of a glass of wine. So don’t store your wine where vibrations, good or bad, abound.

Sideways
There are two good reasons for storing wine on its side: first, storing the bottle this way keeps the cork in contact with the wine and this keeps the cork from drying out and shrinking. A dry cork allows oxygen in, and this is not a good thing. Second, storing wine horizontally saves space, letting you keep more bottles in a smaller space.
Given that most of us don’t have a wine cellar already built into our house, where should you store your wine? If you have a basement, and dampness is not an issue, putting wine racks in a cool, dark corner fits the bill nicely. If a basement is not an option, use a cool, dark closet. If the closet is too hot, you can get a cooling unit designed for wine to cool things off.

HENNESSY MARK 250TH ANNIVERSARY WITH ULTRA-RARE COGNAC RELEASE

Hennessy celebrates two and a half centuries of excellence, international expansion, and visionary passion with the release of an ultra-rare Cognac, Hennessy 250 Collector Blend. The distinctive Cognac is the product of eight generations of the Hennessy family’s savoir faire, along with exceptional blending and aging born of the creative inspiration of seven generations of Master Blenders from the Fillioux family.

“The Hennessy 250 Collector Blend is a tribute from the present Master Blender Yann Fillioux to his predecessors and marks a crowning achievement of his illustrious 50-year career,” said Rodney Williams, Senior Vice President, Hennessy, Moet Hennessy USA. “It is a testament to the progressive vision and dedication to excellence that has made Hennessy endeared the world over.”

Available nationwide in the US, Hennessy 250 Collector Blend is an expertly assembled blend of eaux-de-vie selected to achieve a harmony between power, vivacity, and elegance. Yann and Hennessy’s Comite de Degustation (Tasting Committee) drew from the full Maison Hennessy Reserve to hand select eaux-de-vie with subtle nuances, most notably those that exhibit the lightest wood influence.

“The Hennessy 250 Collector Blend is my way of transmitting heritage to future generations,” said Yann Fillioux. “Blending the very best eaux-de-vie in the Hennessy Reserve to make a Cognac that is absolute happiness, and the inspiration is simple: beautiful, elegant, subtle; all wonderful characteristics for a Cognac to possess.”

A different approach was taken for the finishing of this special anniversary Cognac, yielding distinctive notes and flavors that will never be replicated. The blend completed its maturation by resting for five years, longer than any other Hennessy expression, in 250 specially crafted barrels of 250 liters each, stored at ground level near the banks of the river Charente in Cognac, France. As a result, the rich and expressive aromas are lively and spicy, with notes of bitter orange, fresh nutmeg, licorice, dried peppermint and saffron that unfold with spicy complexity and bold flavor.

Each limited edition bottle (1-liter, $600) is enclosed in a specially designed gift box with a graphic silver map on a luxurious copper metallic surface, evoking Hennessy’s 250-year adventure of crafting the future since 1765.

Johnnie Walker Scotch Releases “Johnny for Johnnie”

Johnnie Walker Scotch and Entourage fans can “hug it out” with excitement. The world’s leading Scotch whisky has partnered with the highly anticipated feature film from Warner Bros. Pictures, Home Box Office and Rat-Pac Dune Entertainment to debut a new chapter in the Entourage storyline: the short film “Johnny for Johnnie.

Like the Johnnie Walker ‘Keep Walking’ campaign, Entourage is centered around personal progress and the celebration of achievements, both big and small, along the way. From embarrassing failures to epic successes and all the steps—and missteps—in between, the guys from Entourage never stop pursuing their dreams with the utmost optimism and confidence.

“What makes the Entourage series so universally relatable is that its story revolves around a group of friends and their unrelenting pursuit of their dreams,” explains Dan Sanborn, VP of Influencer and Entertainment Marketing for Diageo North America. “We all have dreams but it’s not always easy to achieve them.  In this short film, Johnny Drama – as only Drama can – brings to life his own dream, bringing some fun and levity to his journey and all of the steps along the way.   It’s a classic Johnny Drama story of perseverance.”

Indian QSR industry to touch $2 billion by 2016-17

CRISIL Research estimates show India’s organised quick service restaurant (QSR) market size to be worth Rs 58 billion in 2013-14. The industry is expected to grow at 26 per cent CAGR (Compound Annual Growth Rate) over the next three years to Rs 117 billion by 2016-17. Nevertheless, its share will remain a miniscule 2-3 per cent in comparison to the overall domestic food services industry. [National Restaurant Association of India estimates the size of the domestic food services industry (organised and unorganised) at Rs 2,476 billion in 2013, and projects about 11 per cent annual growth to Rs 4,080 billion by 2018].

Growth of QSR industry
Growth to be driven by outlet expansions
The QSR industry’s growth over the next three years will be primarily propelled by an average 16-18 per cent growth in store additions. During this period, same-store sales growth will be muted, averaging 6-8 per cent (significantly lower than 12-15 per cent average of last three years). We expect same-store sales to remain lower in the near-term but pick up later.

Established players are expected to account for about two-thirds of store additions. Among the established QSR chains, foreign players, namely Domino’s Pizza, Subway, McDonald’s, KFC and Pizza Hut, are together expected to comprise about 40 per cent of overall store additions. The contribution of relatively new entrants will also be significant at over 30 per cent share; brands such as Dunkin Donuts and Krispy Kreme that have entered the market in the past two years are expected to rapidly expand their store network. Players such as Burger King, Wendy's and Johnny Rockets are slated to enter the market as well.

In the case of same-store sales, growth will largely be from price hikes; QSRs have been raising prices by 5-6 per cent annually. However, average transactions per outlet will stay relatively flat mainly due to a more mature store profile (stores operating for over two years) for the bigger brands and higher competition. New entrants, though, could see an increase in transactions per outlet.

Same-store sales growth to pick up; historical levels unlikely
Same-store sales growth, which was robust at 20-25 per cent in 2010-11 and 2011-12, plummeted in 2012-13 and 2013-14. Cannibalisation due to opening of multiple outlets in the same catchment area, stiff competition, and economic slowdown leading to decline in discretionary spending, coupled with high food inflation, impacted same-store sales. Same-store sales of both Jubilant FoodWorks (master franchisee for Dominos and Dunkin Donuts in India) and Hardcastle Restaurants (franchisee for McDonald’s in the south and west) edged lower by 2 per cent and 9 per cent, respectively, in the first quarter of 2014-15 compared to growth rates of 25-30 per cent in 2011-12. Yum Restaurants India divisions’ same-store sales dipped by 4 per cent during the July-September 2014 quarter.

Same-store sales of Dominos and McDonald's declining
CRISIL Research expects same-store sales to gradually pick up, aided by improvement in discretionary spending triggered by economic recovery: after a sub-5 per cent growth rate for two consecutive years, the Indian economy is expected to pick up in 2014-15 and 2015-16. 

However, same-store sales growth will not rebound to historic levels of 20-25 per cent because of increasing competition and cannibalisation, especially in metros and tier I cities. Also, a mature store profile will limit any sharp improvement in same-store sales growth for the established brands - close to two-thirds of the total stores for larger brands such as McDonald’s and Domino’s are more than two years old. Hence, large QSR chains have been gradually moving to tier II and III cities, where competition is limited.

Foreign brands to maintain dominant position
Foreign brands dominate the QSR industry with over 60 per cent market share (in terms of number of outlets). In terms of value, the market share of foreign brands is higher vis-à-vis domestic brands as most have better average transaction size as well as number of transactions per outlet. The strong brand image and larger store area allows foreign brands to cater to larger number of customers.

Riding on the success of these international brands, the Indian market also witnessed the emergence of domestic brands such as Jumbo King, Goli Vadapav, Faaso's, Kaati Zone, Yo! China and Smokin’ Joes. However, most domestic players have been struggling to adapt to the quick service format.

Over the next three years, CRISIL Research does not expect a drastic change in the ratio of Indian and foreign QSR brands.

Foreign brands have been successful in tier I cities and are now expanding rapidly into tier II cities. These brands typically operate through the franchise model, which is an efficient way to scale up operations as it reduces capital burden.

By contrast, Indian brands are finding it difficult to scale up operations. Over the last two years, store additions of Indian brands were a mere one-tenth that of foreign brands. Some Indian brands such as Fasoo's revamped their strategy to achieve scalability. Indian players need to build their brand image; one of the tools to do this is by ensuring standardisation across product offerings by efficiently managing the logistics chain.

Foreign cuisines more adaptable to QSR format
Foreign cuisines have a dominant share of the QSR market due to easier adaptability to the cold storage format and their quick-to-serve nature; pizzas, burgers and sandwiches account for about 85 per cent of the total market size in value terms. Indian food, which is prepared through complex processes using several ingredients, is difficult to translate into an assembly line production model. However, domestic players such as Goli Vada Pav and JumboKing are trying to adopt the successfully implemented cold storage model to their domestic cuisines.


Market share break-up based on cuisines 2013-14E (value terms)
Interestingly, many players are also adding new products to their menus. A case in point is Domino’s Pizza, which launched wraps in May 2014. McDonald’s also now offers wraps. At Pizza Hut, non-pizza menu comprises about 50 per cent of the menu.

Severe competition in QSR especially in metros / tier I cities
The Indian QSR market is highly competitive where players compete through core offerings and product variations not just among the organised segment but also among the huge unorganised market. Customers now even have various options and preferences to choose from.  

The degree of competition can be understood by the fact that the same brand has multiple stores catering to the same micromarket, in addition to the presence of other QSR brands serving similar food. One such instance is the presence of two stores of the same brand in a single mall, one for dine-in and the other for delivery.

Competition in the burger segment will also increase with large global players, namely Burger King, Fatburger, Wendys and Johnny Rockets, expected to enter the market. Johnny Rockets recently opened an outlet in Delhi and Gurgaon. The US burger chain, Burger King, plans to open stores in Mumbai and Delhi this year through the franchisee route. American burger chain, Fatburger, has appointed Vazz Foods as its master franchise in India.

In the donuts segment, Mad over Donuts was enjoying a near monopoly in India since its entry in 2008. However, the entry of Dunkin Donuts and Krispy Kreme has increased competition within this category as well. Dunkin Donuts, which sells burgers and donuts, entered India in January 2013. Krispy Kreme recently entered India through a franchise agreement with Citymax Hotels India Pvt. Ltd.

Foreign chains move towards tier II, III, new entrants - metros
Having set up operations in the metros, large chains such as Domino’s and McDonald’s are increasingly expanding their presence in tier II and III cities. Over the last one year, Domino’s strengthened its presence in cities such as Bhiwadi (Rajasthan), Korba (Chhattisgarh), Rajahmundry (Andhra Pradesh), Aligarh (Uttar Pradesh), Hoshiarpur (Punjab), Belgaum (Karnataka), Dharamshala (Himachal Pradesh) and Rangpo (Sikkim). Over the last one-and-a-half years, Hardcastle (McDonald’s) has opened outlets in tier II cities such as Coimbatore, Mysore, and Kochi in the south and Rajkot and Mehsana in the west.

Such expansions help utilisation of cheaper real estate in smaller cities, but also allow large chains enter relatively untapped markets. Opening outlets near highways allows the large chains to draw benefits from cheaper real estate and cater to customers who are constantly on the move. However, the relatively new entrants, especially the domestic QSR brands, will remain focussed on bigger cities to establish their presence and enhance brand recall.

Going forward, we expect QSR growth to be higher in tier II and III cities owing to the huge opportunity to expand in these markets. With metros already saturated, we expect major expansion to take place in tier II and III cities. As disposable incomes in semi-urban areas have increased and aspirations to experience brands have gained momentum, there is good potential in tier II and III cities. Hardcastle Restaurants, the master franchisee for western and southern India for McDonald’s, plans to invest about Rs 7 billion over the next five years to expand its restaurant network primarily focussing on tier II and III cities.

WHISKY - FAQ's VI

When was blending introduced?

Blending was pioneered by Andrew Usher in Edinburgh in the early 1860s. It was only after this practice became common that a taste for Scotch Whisky spread first to England and then throughout the world.

The reason for this was that Pot Still Malt Whisky was inclined to be too strongly flavoured for everyday drinking, especially by people in sedentary occupations and warm climates. By combining Malt Whisky with Grain Whisky, which has less pronounced characteristics, the demand for a whisky that is milder in flavour and more suited to the conditions of modern life can be met.

What is the percentage of Malt and Grain Whiskies in blended Scotch Whisky?

There is no fixed percentage and the proportion differs from one blender to another. No brand owner is willing to reveal the proportions of the different whiskies used, but the blender determines the proportion according to the character he is seeking for his blend. This character is determined not only by the proportions of Malt and Grain Whisky which it contains, but also by factors such as the ages of the individual whiskies and the manner in which they combine to bring out the finest qualities in each other.

What is a deluxe blended Scotch Whisky?

It is a blend which contains a higher proportion of carefully selected older and, therefore, more expensive whiskies. When there is an age label on a bottle of blended whisky, does it refer to the average age of the whiskies in that blend?
No. The law requires that when the age is declared on a label, it must refer to the youngest whisky in the blend.

For example, if a blend is described as an eight year old, the youngest whisky in that blend must have been matured for at least eight years.

Is it legal to sell whisky which is less than three years old for consumption in this country?

No. Although the spirit is distilled under the strict conditions applied to the production of Scotch Whisky, it is not entitled to be described as Scotch Whisky until it has matured for three years. This does not apply to compounded spirits such as gin, vodka and liqueurs.

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Making Whisky

The magical processes used to create whisky have not changed a great deal over the years. Some of the more traditional techniques have fallen by the wayside as distilleries introduce more efficient, modern apparatus but as other countries have found, it is impossible to create Scotch anywhere else in the world with even the most scientific methods at your disposal. Whether it is the water, geography, climate, techniques used or some form of combination of these, it's not known for sure. All we do know is that whatever it is, it works! The main rules that define what makes ‘Scotch whisky’ are as follows  - it must be made at a Scottish distillery using water and malted barley  - it must spend at least three years maturing in oak casks  - the whisky must be matured in Scotland   Ingredients  The main ingredients used in making whisky form a short list:   Water - most of Scotland's water is very soft. Soft water will absorb more from the malted barley used to make whisky, than hard water will, which might offer a reason as to why it seems to make a suitable ingredient for whisky. Some also believe that peaty water will have an influence on the whisky, helping to give a peaty flavour to the drink. Otherwise the different waters used by distilleries should not affect the finished product too much. The most important factor for the distillery is that they have a large supply of water.   Malt - malted barley, or malt, is always used for malt whisky, not surprisingly. In contrast, grain whiskies will use maize or other cereals. Malt is explained in more detail below.   Yeast - one of the less significant factors when it comes to the flavour of the whisky, but nevertheless a crucial element as the yeast is used to trigger the chemical process that converts sugars in the malted barley into alcohol.   Peat - peat is basically decayed vegetation that has not broken down in the soil due to poor drainage in the land. Cut from marshland bogs, it is used as fuel and in the case of whisky, as a fuel for halting the maturation process of the barley once it has begun to germinate. It adds a smoky flavour to whisky which is usually associated with the Island malts, particularly Islay whiskies, but is present in virtually all malts in varying degrees.    Malting  Once the barley has arrived at the distillery it is steeped in water to allow the germination process to begin. Shoots begin to grow from the grains of barley as a result. Before the germination can go too far and the barley grain begins to consume its own sugar in order to grow, it is heated to halt the process, by kilning the barley. It is at this stage that peat is used to introduce its flavour to greatest effect. Peat was traditionally the fuel used for drying and slightly cooking the malted barley in many parts of Scotland and is still used for the flavours it imparts.  Depending on whether a distillery is using traditional floor maltings where the germinating barley is spread thinly on the floor, or a more modern system such as a rotary drum which allows the barley to be aired and heated more uniformly, the malting process can take between 20 and 48 hours. From here the malt will be ground down, or milled, ready for mashing.    Mashing  Warm water is added to the milled, malted barley which is then fed into a large, circular vessel called a mash-tun to allow the mashing to take place. Mashing is the stage where the starches in the barley convert to sugars which will later be fermented into alcohol. The mash-tun will contain either mechanical rakes or rotating blades that stir the mash. Slots in the base of the mash-tun allow the now sugary liquid, called ‘wort’, to run off. The wort will be recycled through the mash-tun three or four times before moving onto to be allowed to ferment.    Fermentation  By this stage the liquid is ready for fermentation. In a wash-back the wort has yeast added to it to encourage the chemical reaction that converts the sugars to alcohol. Washbacks were traditionally made of wood, although some distilleries now use stainless steel. While more time consuming to clean out and less sterile, it is reckoned by some distillery managers that using wooden vessels does add to the flavour of the whisky.    Distillation  Scottish whisky distilleries use pot-stills to distill the spirit that will become whisky. Pot-stills, the copper icons of the whisky industry, offer a means of evaporating the alcohol, which turns to vapour before water does, which is then condensed and collected after escaping through the neck of the still. The exact shape of the still, its height, the shape and length of the neck, the fact that the still is made from copper rather than another metal, all play their part in making each whisky individual. The use of copper in making stills is crucial, as it’s only this metal that will remove some of the unwanted elements from the spirit – experiments with stainless steel have proved the importance of the metal used in the still. The liquid will typically be distilled twice, first in a larger ‘wash’ still, then in a ‘low wines’ or ‘spirit’ still in order to collect the ‘heart of the run’, the batch of spirit that the stillman knows will be suitable for maturing as whisky.    Maturation  Scotch whisky is always matured in oak casks. The exact type of wood used in the maturation stage and what the cask has been used for prior to being filled with whisky lends a great deal to the final flavour of the whisky when it is bottled. Oak is sourced from America and Spain – the right choice of oak being crucial. New oak is never used for maturing whisky as the wood will lend too much flavour to the spirit. For the majority of whiskies, casks that have been used for maturing bourbon are used. American law prevents bourbon producers from using casks twice, so after being used, a cask is of little use to the bourbon industry. The Scotch whisky industry benefits from this, with the practice guaranteeing a steady supply of ex-bourbon casks. Some distillers will use ex-sherry casks from Spain instead, perhaps the most famous being The Macallan, which uses ex-oloroso sherry casks.   While some whiskies spend their whole lives in the cask they were first poured into, some distilleries will use a second stage of maturation to add a different edge to the whisky. Glenmorange are one of the bigger producers of whisky that have done just this with their range of malts, which have Madeira, Port and Sherry finishes achieved by a maturation in a second barrel. Recent limited edition bottlings have also seen Malaga, Fino Sherry, Cognac, Bordeaux, Cote de Nuits finishes.   Just how long the whisky will mature before it is bottled is another complex question. Three years is the legal minimum but most will spend much longer, depending partly on how quickly the whisky 'grows up' which will vary from one whisky to the next. Over time, flavours from the environment that the distillery is in such as salty seaside air may offer its own particular effects. Some whisky will also be lost gradually through time as a very slow evaporation occurs through the pores of the wooden cask. Seeping out at a rate of roughly 1-2% a year, this loss is known as the 'angels share.' When the distillery sees fit, the whisky will be bottled. 

WHISKY - FAQ's V

THE MAKING OF GRAIN WHISKY

1. Scotch grain whisky is usually made from 10-20% malted barley and then other unmalted cereals such as maize or wheat. The starch in the non-malted cereals is released by pre-cooking and converted into fermentable sugars. The mashing and fermentation processes are similar to those used for malt whisky.

2. The wash is distilled in a continuous or Coffey still, named after its inventor Aeneas Coffey. It has two tall columns - a rectifier and an analyser. Cold wash is pumped in at the top of the rectifier and meets steam. The columns in fact act like a heat exchanger. The alcohol is cooled, condenses and flows away as Scotch grain spirit at about 94% alcohol by volume.

3. The distilled grain spirit is lighter in character and aroma than most malt whiskies and therefore requires rather less time to mature. The bulk of matured grain whisky is used for blending.

THE MATURATION PROCESS

While maturing, the whisky becomes smoother, gains flavour, and draws its golden colour from the cask. A proportion of the higher alcohols turn into esters and other complex compounds which subtly enhance each whisky's distinctive characteristics.

By law all Scotch whisky must be matured for at least 3 years, but most single malts lie in the wood for 8, 10, 12, 15 years or longer. Customs & Excise allow for a maximum of 2% of the whisky to evaporate from the cask each year - the Angels' Share. Unlike wine, whisky does not mature further once it is in the bottle.

THE ART OF BLENDING

While the distinctive single malts produced by individual distilleries are becoming increasingly popular, blending creates over 90% of the Scotch whisky enjoyed throughout the world.

By nosing samples in tulip-shaped glasses the blender selects from a wide palate - from the numerous Highland and Speyside malts to the strongly flavoured and peaty Island malts, and the softer and lighter Lowland malts. These malts are combined with grain whiskies - usually 60-80% grain whiskies to 20-40% malt whiskies, and are then left to 'marry' in casks before being bottled as one of the world-renowned blended whiskies.

A blend of a range of malt whiskies, with no grain whisky included, is known as a vatted malt.

The way we make Scotch whisky has evolved over several centuries, but the history of Scotch whisky embraces a much wider heritage; that of Scotland and its people.

What are the main kinds of Scotch Whisky?

There are two kinds of Scotch Whisky - Malt Whisky and Grain Whisky. The Malt Whiskies are divided into four groups according to the geographical location of the distilleries in which they are made, as follows:

(1) Lowland Malt Whiskies, made south of an imaginary line drawn from Dundee in the east to Greenock in the west.

(2) Highland Malt Whiskies, made north of that line.

(3) Speyside Malt Whiskies, from the valley of the River Spey. Although these whiskies come from within the area designated as Highland Malt Whiskies, the concentration of distilleries and the specific climatic conditions produce a whisky of an identifiable character and require a separate classification.

(4) Islay Malt Whiskies, from the island of Islay.

Each group has its own clearly defined characteristics, ranging from the lighter Lowland Malt Whiskies to those distilled on Islay which are generally regarded as the heaviest Malt Whiskies.

Malt Whiskies, which differ considerably in flavour according to the distillery from which they come, have a more pronounced bouquet and flavour than the Grain Whiskies. The production of Grain Whisky is not so influenced by geographical factors and it may be distilled anywhere in Scotland.

What gives Scotch Whisky its distinctive flavour and bouquet?

This is one of the mysteries of the industry and a secret which many imitators of Scotch Whisky have tried in vain to discover. Many theories and explanations have been put forward, but there is no universally accepted solution.

The distilling process itself is one factor. Scotch Whisky, after it has been distilled, contains not only ethyl alcohol and water but certain secondary constituents. The exact nature of these is not fully understood, but it is believed they include some of the essential oils from the malted barley and other cereals and substances that derive from the peat. The amount of these secondary constituents retained in the spirit depends upon the shape of the still and the way it is operated and also on the strength at which the spirit is drawn off. Grain Whisky, because of the process by which it is made, contains fewer secondary constituents than Malt Whisky and is accordingly milder in flavour and aroma.

The natural elements of water, peat and the Scottish climate all certainly have a profound effect on the flavour of Scotch Whisky. Water is probably the most important single factor and a source of good, soft water is essential to a distillery. Peat, which is used in the kiln or oven in which the malt is dried, also has an influence that can be detected in the ‘peaty’ or smoky flavour of many Scotch Whiskies.

The Scottish climate is extremely important, particularly when the whisky is maturing. At this stage the soft air permeates the casks and works on the whisky, eliminating harsher constituents to produce a mellow whisky.

Why do whiskies produced in different distilleries vary in flavour?

This again is a question which it is very difficult to answer with certainty. Most people would agree that the water used is the decisive factor. Adjoining distilleries which draw their water from different sources are known to produce whiskies that are quite dissimilar in flavour.

The size and shape of the stills are also important as are the skill and experience of the men who manage them. It is the objective of the distiller to produce a whisky whose flavour and character remain consistent at all times and in all circumstances. This is the true art of distilling, acquired only after many years and often handed down from one generation to the next.

How many distilleries are there?

There are around 100 Pot Still Malt distilleries and Grain, or Patent Still, distilleries in Scotland; but the number working can vary from year to year.

Can Scotch Whisky be made only in Scotland?

Yes. Many other products which were originally manufactured only in a particular locality have lost their geographical significance and can now be manufactured anywhere. The word ‘Scotch’, however, as applied to whisky, has retained its geographical significance. This is widely recognised in law throughout the world. Thus, whisky may be described as Scotch Whisky only if it has been wholly distilled and matured in Scotland for a minimum of 3 years.

If you could duplicate exactly a Scotch Whisky distillery in, say, Brazil or Spain, could you produce Scotch?

No. For the reason given in the preceding answer, whisky can be called ‘Scotch’ only if it is distilled and matured in Scotland. Whisky produced in Brazil is ‘Brazilian Whisky’ or in Spain ‘Spanish Whisky’. Attempts have been made to copy the unique flavour of Scotch Whiskies in many parts of the world, but with no success whatsoever.

What is blending? What is its purpose?

A number of distilleries bottle and sell some of the whisky they distil for consumption as single or unblended whiskies. By far the greater part of their production, however, is used for the well-known blended Scotch Whiskies that are sold all over the world.

Blending whisky is a considerable art acquired only after years of experience.

A blend will consist of anything from 15 to 50 different single whiskies, combined in the proportions of a formula that is the secret of the blending company concerned.

Whiskies from different distilleries have a character of their own and, just as people of different temperaments are often incompatible, so some whiskies will not blend happily with certain others. The Malts and Grains in a blend must therefore, be chosen to complement and enhance their respective flavours. Blending is in no sense a dilution. The blender's task is to combine different single whiskies, to produce a blend which brings out the best qualities of each of its constituent parts.

The aim of the blender is first to produce a whisky of a definite and recognisable character.

It is of the greatest importance that his blend should never vary from this standard, which his customers all over the world will have come to expect. His second aim is, therefore, to achieve consistency.

The blender must also decide when the different single whiskies are ready to be used in his blend. They are brought from the warehouse where they have been maturing to the blending establishment, where they are mixed together in a blending vat. They are usually returned to cask and left to ‘marry’ for a period of months, before bottling. Some companies prefer to vat their Malts and Grains separately and only bring the two together before bottling.

The combining of Malt with Malt or Grain with Grain is known as vatting. 

WHISKY - FAQ's IV

THE MAKING OF MALT WHISKY

The origins of malt whisky distilling in Scotland are lost in the mists of antiquity. They date back at least to the monks of the 15'" century and probably long before.

Although the distillers' art has been understood since earliest times, the subtle aromas and flavours of whisky have never been fully explained, even today. The ancient term using beatha, which is Gaelic for the Latin aqua vitae or 'water of life', was corrupted in the 18'" century to usky, and then to whisky. The following description is a generalisation of the process.

It should be remembered that each distillery has its own unique specifications.

1. Malting

Best quality barley is first steeped in water and then spread out on malting floors to germinate. It is turned regularly to prevent the build up of heat. Traditionally, this was done by tossing the barley into the air with wooden shovels in a malt barn adjacent to the kiln.

During this process enzymes are activated which convert the starch into sugar when mashing takes place. After 6 to 7 days of germination the barley, now called green malt, goes to the kiln for drying. This halts the germination. The heat is kept below 70°C so that the enzymes are not destroyed. Peat may be added to the fire to impart flavour from the smoke.

2. Mashing

The dried malt is ground into a coarse flour or grist, which is mixed with hot water in the mash tun. The water is added in 3 stages and gets hotter at each stage, starting around 67°C and rising to almost boiling point.

The quality of the pure Scottish water is important. The mash is stirred, helping to convert the starches to sugar. After mashing, the sweet sugary liquid is known as wort. The spent grains - the draff - is processed into cattle feed.

3. Fermentation

The wort is cooled to 20°C and pumped into washbacks, where yeast is added and fermentation begins. The living yeast feeds on the sugars, producing alcohol and small quantities of other compounds known as congeners, which contribute to the flavour of the whisky. Carbon dioxide is also produced and the wash froths violently. Revolving switchers cut the head to prevent it overflowing. After about 2 days the fermentation dies down and the wash contains 6-8% alcohol by volume.

4. Pot Stills

In some mysterious way the shape of the pot still affects the character of the individual malt whisky, and each distillery keeps its stills exactly the same over the years.

In distillation, the still is heated to just below the boiling point of water and the alcohol and other compounds vaporize and pass over the neck of the still into either a condenser or a worm - a large copper coil immersed in cold running water where the vapour is condensed into a liquid.

5. Distillation

The wash is distilled twice - first in the wash still, to separate the alcohol from the water, yeast and residue called pot ale - the solids of which are also saved for use in animal feeds.

The distillate from the wash still, known as low wines, and containing about 20% alcohol by volume, then goes to the spirit still for the second distillation. The more volatile compounds which distil off first - the foreshots, and the final runnings called feints where more oily compounds are vaporized, are both channelled off to be redistilled when mixed with the low wines in the next batch.

Only the pure centre cut, or heart of the run, which is about 68% alcohol by volume is collected in the spirit receiver.

6. Spirit Safe

All the distillates pass through the spirit safe - whose locks were traditionally controlled by the Customs & Excise. The stillman uses all his years of experience to test and judge the various distillates without being able to come into physical contact with the spirit.

The newly distilled, colourless, fiery spirit reduced to maturing strength, 63% alcohol by volume, is filled into oak casks which may have previously contained Scotch whisky, bourbon or sherry, and the maturation process begins.