Raki (Turkish raki IPA: [rak?]) is an anise-flavored apéritif that is produced by twice distilling either only suma or suma that has been mixed with ethyl alcohol in traditional copper alembics of 5000 lt volume or less with aniseed.[1] It is similar to several kinds of alcoholic beverages available in the Mediterranean and parts of the Balkans, including orujo, pastis, sambuca, ouzo, tsikoudia, tsipouro, and mastika. The general consensus is that all these liqueurs preceded arak, a similar arabic liqueur, but it remains a theory. In the Balkans, however, Raki refers to a drink made from distilled grapes or grape skins and pips, similar to Italian Grappa.
Raki-water, the national drinking tradition, is called Aslan Sütü, meaning Lion's Milk in Turkish, milk because of its color, and, lion as it stands for courageous, strong, a true man's beverage.
ETYMOLOGY
The word Raki itself derives from the Arabic ??? [?araq], other variants being Araka, Araki, Ariki[3]. There are many theories behind this beloved beverage's name. Araq means sweat in Arabic[4], which could refer to "condensate"[4]. or to that which makes one sweat (If one drinks too much raki one does sweat and when raki is being distilled it falls drop by drop like sweat).[5] It has also been suggested that the word may derive from Iraq-i, which could be translated into of-from Iraq.[6]. But the origins of the word remain a mystery.
History
Raki has been established in Greek territory since Byzantine times. Early references to Raki are made in numerous Byzantine manuscripts, one particular manuscript the Mount Athos Manuel (469) which dates from the eighth century mentions raki (that is raqi or alcohol) which is distilled four or five times.[7]
Until 19th century, meyhanes, mostly run by non-muslim Ottomans, would mainly serve wine along with meze. Although there were many Muslims among meyhane attendants, sharia authorities could, at times, persecute them. With the relatively liberal atmosphere of Tanzimat Turkey, meyhane attendance among Muslims rose considerably. However, believers would still approach wine with a certain suspicion. Raki, which at those times resembled arak, became a favourite among meyhane-goers. By the end of the century, raki took its current standard form and its consumption surpassed that of wine.
During the days of the Ottoman Empire raki was produced by distillation of grape pomace (cibre) obtained during wine fermentation. When the amount of pomace was not sufficient, alcohol imported from Europe would be added. If anise was not added, it would take the name düz raki ("straight raki") or douziko (in Greek). Raki prepared with the addition of gum mastic was named sakiz rakisi or mastika, especially produced on the island of Tenedos.
Mustafa Kemal (later to have his surname Atatürk), the founder of the Turkish Republic, had a great appreciation for the liquor and consumed vast quantities of it. During the first years of the Republic, the grape alcohol (named suma) began to be directly distilled from grapes by the state-owned sprits monopoly, Tekel. With the increasing sugar beet production, Tekel also began to distill the alcohol from molasses. A new brand of raki with an amount of sugar beet alcohol was called Yeni Raki ("New Raki"). Molasses gave raki the famous bitter taste and helped it to become a table drink.
Types
The standard raki is a grape product, though it may also be produced from various fruits. Raki produced from figs, particularly popular in southern provinces of Turkey, is called incir bogmasi, incir rakisi or, in Arabic, tini. Tekel ceased producing fig raki in 1947. However, to this day, it has been produced clandestinely.
Suma is generally produced from raisins but raki factories around established wine producing areas (Tekirdag, Nevsehir, Izmir) may also prefer to use fresh grapes additionally, which help to obtain a better quality. Recently, the types of raki produced from fresh grapes, called yas üzüm rakisi, have become quite popular. A recent brand, Efe Raki, was the first company to produce raki exclusively of fresh grape suma, called Efe Yas Üzüm Rakisi (Efe Fresh Grape Raki). Tekirdag Altin Seri (Tekirdag Golden Series) followed the trend and many others have been produced by other companies.
Dip Rakisi ("bottom raki") is the raki that is concentrated in the bottom layer of tanks during the standard production process. Bottom layer is the layer that is thought to capture the dense aroma and flavour of raki. It is named özel raki ("special raki") and it is not presented to general consumption but kept at raki factories as a prestigious gift.
BRANDS
The most well known brands are Yeni Raki and Tekirdag Rakisi from the region of Tekirdag, which is famous for its characteristic flavour. The secret of this flavour is the artesian water from Çorlu, used in the production. While Yeni Raki has an alcohol content of 45% and 1.5 grams of anise per litre, Tekirdag Rakisi has 0.2 grams more anise per litre. There are also two top-quality brands called Kulüp Rakisi and Altinbas with 50% alcohol. Yeni Raki contains about 20% sugar beet alcohol, the other brands of Tekel are produced only from suma. Today with the privatisation of the state-owned sprit industry different producers and brands emerged. There are currently a considerable number of different brands and types of raki available, including Efe Raki, Mercan Raki, Fasil Raki, Burgaz Raki. Sari Zeybek Rakisi, another recent brand, is kept in oaken aging barrels, which give the raki a distinctive golden colour.
Raki is served with white cheese, melon and meze.
Monday, May 17, 2010
OTHER SPIRITS - ARRACK
Arrack refers to the strong spirits distilled mainly in South and South East Asia from fermented fruits, grains, sugarcane, or the sap of coconuts or other palm trees. The word itself originated from the Arabic word 'araq', which means "juice". The name is said to signify, in the East, any spirituous liquor; but that which usually bears this name is toddy. Generally fermented from coconut sap today, it is then distilled to produce an alcoholic beverage that tastes somewhat like something between whiskey and rum. Originally from India, where it is distilled from Kallu, Arrack is mainly produced in Sri Lanka. It is generally distilled between 37% to 50% alcohol by volume (70 to 100 proof).
Arrack is traditionally taken straight or with water. Contemporarily it also often taken with ginger ale or soda, or as a component of various cocktails.
Batavia Arrack is used as a component in herb liqueurs, bitter liqueurs, in Swedish Punsch, but also used in the confectionery industry and the flavour industry. It is said that batavia arrack has a flavour enhancing application when used as a component in other products, as it's used in the herb and bitter liqueurs.
Arrack is traditionally taken straight or with water. Contemporarily it also often taken with ginger ale or soda, or as a component of various cocktails.
Batavia Arrack is used as a component in herb liqueurs, bitter liqueurs, in Swedish Punsch, but also used in the confectionery industry and the flavour industry. It is said that batavia arrack has a flavour enhancing application when used as a component in other products, as it's used in the herb and bitter liqueurs.
OTHER SPIRITS - AKVAVIT (AQUAVIT)
A bottle and glass of Linie brand akvavit. Akvavit, also known as aquavit or akevitt, is a Scandinavian distilled beverage of typically about 40% alcohol by volume. Its name comes from aqua vitae, the Latin for "water of life".
INGREDIENTS
Like vodka, it is distilled from potato or grain. It is flavoured with herbs such as caraway seeds, anise, dill, fennel, coriander, and grains of paradise, among others. The recipe differs between the different brands, but typically caraway is the dominating flavour. Akvavit usually has a yellowish hue, but is available in many colours, from clear to light brown depending on how long it has been aged in oak casks. Normally, darker colour suggests higher age or the use of young casks, but this may also come from the use of artificial colour (caramel - E150). Clear akvavits called Taffel akvavits are typically matured in old casks which doesn't colour the finished product.
ORIGIN AND TRADITIONAL VARIANTS
The earliest known reference to Akvavit is found in a 1531 letter from the Danish Lord of Bergenshus castle, Eske Bille to Olav Engelbretsson, the last Archbishop of Norway. The letter, accompanying a package, offers the archbishop "some water which is called Aqua Vite and is a help for all sort of sickness which a man can have both internally and externally."
While this claim for the medicinal properties of the drink may be rather inflated, it is a popular belief that akvavit will ease the digestion of rich foods. In Norway it is particularly drunk at celebrations, such as Christmas or May 17 (Norwegian Constitution Day). In Sweden it is a staple of the traditional midsummer celebrations dinner, usually drunk while singing one of many drinking songs. It is usually drunk as a snaps during meals, especially during the appetizer course— along with pickled herring, crayfish, lutefisk or smoked fish. In this regard it is popularly quipped that akvavit helps the fish swim down to the stomach. It is also a regular on the traditional Norwegian Christmas meals, including roasted rib of pork and stickmeat (Pinnekjøtt). It is said that the spices and the alcohol helps digest the meal which is very rich in fat.
Among the most important brands are Gilde and Løiten from Norway, Aalborg from Denmark and Skåne and O.P Andersson from Sweden. . While the Danish and Swedish variants are normally very light in colour, most of the Norwegian brands are matured in oak casks for at least one year and for some brands even as long as 12 years. While members of all three nations can be found to claim that "their" style of Akvavit is the best as a matter of national pride, Norwegian Akevitt tend to have, if not the most distinctive character, then at least the most overpowering flavour and deepest colour due to the aging process.
Particular to the Norwegian tratidion is the occurrence of Linie akvavits (such as "Løiten Linie" and "Lysholm Linie"). These have been carried in oak casks onboard ships crossing the equator ("Linie") twice before it is sold. While many experts claim that this tradition is little more than a gimmick, some argue that the moving seas and frequent temperature changes cause the spirit to extract more flavour from the casks. Norwegian akvavit distillers Arcus has carried out a scientific test where they tried to emulate the rocking of the casks aboard the "Linie" ships while the casks were subjected to the weather elements as they would aboard the same ship. The finished product was according to Arcus far from the taste that a proper "Linie" akvavit should have, thus the tradition of shipping the akvavit casks past the "Linie" and back continues.
AKVAVIT DRINKING CULTURE
There are several methods of drinking akvavit. It is surprisingly often shot a glass at a time, and although this is usually attributed to tradition, it is suspected that it has something to do with the fact that some people have problems with the spirit's special taste. Akvavit connoisseurs, on the other hand, tend to treat akvavit like fine whisky, sipping slowly away and delving into flavours and aromas.
Akvavit arguably complements beer better than many other spirits, and in a drinking situation, any quantity of akvavit is usually preceded (or succeeded) by a swig of beer. Enthusiasts generally lament this practice, claiming that the beer will ruin the delicately balanced flavour and aftertaste.
INGREDIENTS
Like vodka, it is distilled from potato or grain. It is flavoured with herbs such as caraway seeds, anise, dill, fennel, coriander, and grains of paradise, among others. The recipe differs between the different brands, but typically caraway is the dominating flavour. Akvavit usually has a yellowish hue, but is available in many colours, from clear to light brown depending on how long it has been aged in oak casks. Normally, darker colour suggests higher age or the use of young casks, but this may also come from the use of artificial colour (caramel - E150). Clear akvavits called Taffel akvavits are typically matured in old casks which doesn't colour the finished product.
ORIGIN AND TRADITIONAL VARIANTS
The earliest known reference to Akvavit is found in a 1531 letter from the Danish Lord of Bergenshus castle, Eske Bille to Olav Engelbretsson, the last Archbishop of Norway. The letter, accompanying a package, offers the archbishop "some water which is called Aqua Vite and is a help for all sort of sickness which a man can have both internally and externally."
While this claim for the medicinal properties of the drink may be rather inflated, it is a popular belief that akvavit will ease the digestion of rich foods. In Norway it is particularly drunk at celebrations, such as Christmas or May 17 (Norwegian Constitution Day). In Sweden it is a staple of the traditional midsummer celebrations dinner, usually drunk while singing one of many drinking songs. It is usually drunk as a snaps during meals, especially during the appetizer course— along with pickled herring, crayfish, lutefisk or smoked fish. In this regard it is popularly quipped that akvavit helps the fish swim down to the stomach. It is also a regular on the traditional Norwegian Christmas meals, including roasted rib of pork and stickmeat (Pinnekjøtt). It is said that the spices and the alcohol helps digest the meal which is very rich in fat.
Among the most important brands are Gilde and Løiten from Norway, Aalborg from Denmark and Skåne and O.P Andersson from Sweden. . While the Danish and Swedish variants are normally very light in colour, most of the Norwegian brands are matured in oak casks for at least one year and for some brands even as long as 12 years. While members of all three nations can be found to claim that "their" style of Akvavit is the best as a matter of national pride, Norwegian Akevitt tend to have, if not the most distinctive character, then at least the most overpowering flavour and deepest colour due to the aging process.
Particular to the Norwegian tratidion is the occurrence of Linie akvavits (such as "Løiten Linie" and "Lysholm Linie"). These have been carried in oak casks onboard ships crossing the equator ("Linie") twice before it is sold. While many experts claim that this tradition is little more than a gimmick, some argue that the moving seas and frequent temperature changes cause the spirit to extract more flavour from the casks. Norwegian akvavit distillers Arcus has carried out a scientific test where they tried to emulate the rocking of the casks aboard the "Linie" ships while the casks were subjected to the weather elements as they would aboard the same ship. The finished product was according to Arcus far from the taste that a proper "Linie" akvavit should have, thus the tradition of shipping the akvavit casks past the "Linie" and back continues.
AKVAVIT DRINKING CULTURE
There are several methods of drinking akvavit. It is surprisingly often shot a glass at a time, and although this is usually attributed to tradition, it is suspected that it has something to do with the fact that some people have problems with the spirit's special taste. Akvavit connoisseurs, on the other hand, tend to treat akvavit like fine whisky, sipping slowly away and delving into flavours and aromas.
Akvavit arguably complements beer better than many other spirits, and in a drinking situation, any quantity of akvavit is usually preceded (or succeeded) by a swig of beer. Enthusiasts generally lament this practice, claiming that the beer will ruin the delicately balanced flavour and aftertaste.
OTHER SPIRITS - ABSINTHE
(Absinth) (IPA English: ['æbs?n?] IPA French: [ap.s?~t]) is a distilled, highly alcoholic, anise-flavored spirit derived from herbs including the flowers and leaves of the medicinal plant Artemisia absinthium, also called grand wormwood. Although it is sometimes incorrectly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor or spirit.
Absinthe is often referred to as la Fée Verte ('The Green Fairy') because of its coloring — typically pale or emerald green, but sometimes clear or in rare cases rose red. Due to its high proof and concentration of oils, absintheurs (absinthe drinkers) typically add three to five parts ice-cold water to a dose of absinthe, which causes the drink to turn cloudy (called 'louching'); often the water is used to dissolve added sugar to decrease bitterness. This preparation is considered an important part of the experience of drinking absinthe, so much so that it has become ritualized, complete with special slotted absinthe spoons and other accoutrements. Absinthe's flavor is similar to anise-flavored liqueurs, with a light bitterness and greater complexity imparted by multiple herbs.
Absinthe originated in Switzerland as an elixir but is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture. In its heyday, the most popular brand of absinthe worldwide was Pernod Fils. At the height of this popularity, absinthe was portrayed as a dangerously addictive, psychoactive drug; the chemical thujone was blamed for most of its deleterious effects. By 1915, it was banned in a number of European countries and the United States. Even though it was vilified, no evidence shows it to be any more dangerous than ordinary alcohol.[2] A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale.
ETYMOLOGY
Look up absinthe in Wiktionary, the free dictionary.The French word absinthe can refer either to the liquor or to the actual wormwood plant (grande absinthe being Artemisia absinthium, and petite absinthe being Artemisia pontica). The word derives from the Latin absinthium, which is in turn a stylization of the Greek a (apsinthion). Some claim that the word means 'undrinkable' in Greek, but it may instead be linked to the Persian root spand or aspand, or the variant esfand, which may have been, rather, Peganum harmala, a variety of rue, another famously bitter herb. That this particular plant was commonly burned as a protective offering may suggest that its origins lie in the reconstructed Proto-Indo-European root *spend, meaning 'to perform a ritual' or 'make an offering'. Whether the word was a borrowing from Persian into Greek, or rather from a common ancestor, is unclear.
Absinth (without the 'e') is a spelling variation of absinthe often seen in central Europe. Because so many Bohemian-style products use it, many groups see it as synonymous with bohemian absinthe, even though that is not always the case.
PRODUCTION
Anise, one of the three main herbs used in production of absinthe
Grande Wormwood, one of the three main herbs used in production of absintheThe main herbs used are grande wormwood, florence fennel and green anise, often called the 'holy trinity'. Many other herbs may be used as well, such as hyssop, melissa, star anise and petite wormwood (Artemisia pontica or Roman wormwood). Various recipes also include angelica root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs.
The simple maceration of wormwood in alcohol without distillation produces an extremely bitter drink, due to the presence of the water-soluble absinthine, one of the most bitter substances known. Authentic recipes call for distillation after a primary maceration and before the secondary or 'coloring' maceration. The distillation of wormwood, anise, and Florence fennel first produces a colorless distillate that leaves the alembic at around 82% alcohol. It can be left clear, called a Blanche or la Bleue (used for bootleg Swiss absinthe), or the well-known green color of the beverage can be imparted either artificially or with chlorophyll by steeping petite wormwood, hyssop, and melissa in the liquid. After this process, the resulting product is reduced with water to the desired percentage of alcohol. Over time and exposure to light, the chlorophyll breaks down, changing the color from emerald green to yellow green to brown. Pre-ban and vintage absinthes are often of a distinct amber color as a result of this process.
Non-traditional varieties are made by cold-mixing herbs, essences or oils in alcohol, with the distillation process omitted. Often called 'oil mixes', these types of absinthe are not necessarily bad, though they are generally considered to be of lower quality than properly distilled absinthe and often carry a distinct bitter aftertaste.
Alcohol makes up the majority of the drink and its concentration is extremely high, between 45% and 89.9%,[4] though there is no historical evidence that any commercial vintage absinthe was higher than 74%. Given the high strength and low alcohol solubility of many of the herbal components, absinthe is usually not imbibed 'straight' but consumed after a fairly elaborate preparation ritual.
Historically, there were five grades of absinthe: ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote origin), in order of increasing alcoholic strength and production quality. While a supérieure and Suisse would always be naturally colored and distilled; ordinaire and demi-fine could be artificially colored and made from oil extracts. These were only naming guidelines and not an industry standard. Most absinthes contain between 60% and 75% alcohol. It is said to improve materially with storage. In the late 19th century, cheap brands of absinthe were occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, and with antimony trichloride to produce or enhance the louche effect (see below). It is also thought that the use of cheaper industrial alcohol and poor distillation technique by the manufacturers of cheaper brands resulted in contamination with methanol, fusel alcohol, and similar unwanted distillates. This addition of toxic chemicals is quite likely to have contributed to absinthe's reputation as a hallucination-inducing or otherwise harmful beverage.
ABSINTHE KITS
There are numerous recipes for homemade absinthe floating around on the Internet, many of which revolve around soaking or mixing a kit or store-bought herbs and wormwood extract with high-proof liquor such as vodka or Everclear. Even though these do-it-yourself kits have gained in popularity, it is simply not possible to produce absinthe without distillation. Absinthe distillation, like the production of any fine liquor, is a science and an art in itself and requires expertise and care to properly manage.
Besides being unpleasant to drink [6] and not authentic distilled absinthe, these homemade concoctions can sometimes be poisonous. Many of these recipes call for the usage of liberal amounts of wormwood extract or essence of wormwood in the hopes of increasing the believed psychoactive effects. Consuming essential oils will not only fail to produce a high, but can be very dangerous. Wormwood extract can cause renal failure and death due to excessive amounts of thujone, which in large quantities acts as a convulsive neurotoxin. Essential oil of wormwood should never be consumed straight.
PREPARATION
Preparing absinthe the traditional way. Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise, come out of solution and cloud the drink; the resulting milky opalescence is called the louche (Fr. 'opaque' or 'shady', IPA [lu?]). The addition of water is important, causing the herbs to 'blossom' and bringing out many of the flavors originally overpowered by the anise. For most people, a good quality absinthe should not require sugar, but it is added according to taste and will also thicken the mouth-feel of the drink.
HISTORY
A vintage Pernod Fils absinthe advertisement.The precise origin of absinthe is unclear. The medical use of wormwood dates back to ancient Egypt and is mentioned in the Ebers Papyrus, circa 1550 BCE. Wormwood extracts and wine-soaked wormwood leaves were used as remedies by the ancient Greeks. [12] The first clear evidence of absinthe in the modern sense of a distilled spirit containing green anise and fennel, however, dates to the 18th century but may be older. According to popular legend, however, absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account). Ordinaire's recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a medicinal elixir. In fact, by other accounts, the Henriod sisters may have already been making the elixir before Ordinaire's arrival. In either case, one Major Dubied in turn acquired the formula from the sisters and, in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod, opened the first absinthe distillery, Dubied Père et Fils, in Couvet. In 1805 they built a second distillery in Pontarlier, France, under the new company name Maison Pernod Fils.[13]
Absinthe's popularity grew steadily until the 1840s, when absinthe was given to French troops as a fever preventative. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros.
By the 1860s, absinthe had become so popular that in most cafés and cabarets 5 p.m. signalled l’heure verte ('the green hour'). Still, it remained expensive and was favored mainly by the bourgeoisie and eccentric Bohemian artists. By the 1880s, however, the price had dropped significantly, the market expanded, and absinthe soon became the drink of France; by 1910 the French were consuming 36 million litres of absinthe per year.
Absinthe is often referred to as la Fée Verte ('The Green Fairy') because of its coloring — typically pale or emerald green, but sometimes clear or in rare cases rose red. Due to its high proof and concentration of oils, absintheurs (absinthe drinkers) typically add three to five parts ice-cold water to a dose of absinthe, which causes the drink to turn cloudy (called 'louching'); often the water is used to dissolve added sugar to decrease bitterness. This preparation is considered an important part of the experience of drinking absinthe, so much so that it has become ritualized, complete with special slotted absinthe spoons and other accoutrements. Absinthe's flavor is similar to anise-flavored liqueurs, with a light bitterness and greater complexity imparted by multiple herbs.
Absinthe originated in Switzerland as an elixir but is better known for its popularity in late 19th and early 20th century France, particularly among Parisian artists and writers whose romantic associations with the drink still linger in popular culture. In its heyday, the most popular brand of absinthe worldwide was Pernod Fils. At the height of this popularity, absinthe was portrayed as a dangerously addictive, psychoactive drug; the chemical thujone was blamed for most of its deleterious effects. By 1915, it was banned in a number of European countries and the United States. Even though it was vilified, no evidence shows it to be any more dangerous than ordinary alcohol.[2] A modern absinthe revival began in the 1990s, as countries in the European Union began to reauthorize its manufacture and sale.
ETYMOLOGY
Look up absinthe in Wiktionary, the free dictionary.The French word absinthe can refer either to the liquor or to the actual wormwood plant (grande absinthe being Artemisia absinthium, and petite absinthe being Artemisia pontica). The word derives from the Latin absinthium, which is in turn a stylization of the Greek a (apsinthion). Some claim that the word means 'undrinkable' in Greek, but it may instead be linked to the Persian root spand or aspand, or the variant esfand, which may have been, rather, Peganum harmala, a variety of rue, another famously bitter herb. That this particular plant was commonly burned as a protective offering may suggest that its origins lie in the reconstructed Proto-Indo-European root *spend, meaning 'to perform a ritual' or 'make an offering'. Whether the word was a borrowing from Persian into Greek, or rather from a common ancestor, is unclear.
Absinth (without the 'e') is a spelling variation of absinthe often seen in central Europe. Because so many Bohemian-style products use it, many groups see it as synonymous with bohemian absinthe, even though that is not always the case.
PRODUCTION
Anise, one of the three main herbs used in production of absinthe
Grande Wormwood, one of the three main herbs used in production of absintheThe main herbs used are grande wormwood, florence fennel and green anise, often called the 'holy trinity'. Many other herbs may be used as well, such as hyssop, melissa, star anise and petite wormwood (Artemisia pontica or Roman wormwood). Various recipes also include angelica root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain herbs.
The simple maceration of wormwood in alcohol without distillation produces an extremely bitter drink, due to the presence of the water-soluble absinthine, one of the most bitter substances known. Authentic recipes call for distillation after a primary maceration and before the secondary or 'coloring' maceration. The distillation of wormwood, anise, and Florence fennel first produces a colorless distillate that leaves the alembic at around 82% alcohol. It can be left clear, called a Blanche or la Bleue (used for bootleg Swiss absinthe), or the well-known green color of the beverage can be imparted either artificially or with chlorophyll by steeping petite wormwood, hyssop, and melissa in the liquid. After this process, the resulting product is reduced with water to the desired percentage of alcohol. Over time and exposure to light, the chlorophyll breaks down, changing the color from emerald green to yellow green to brown. Pre-ban and vintage absinthes are often of a distinct amber color as a result of this process.
Non-traditional varieties are made by cold-mixing herbs, essences or oils in alcohol, with the distillation process omitted. Often called 'oil mixes', these types of absinthe are not necessarily bad, though they are generally considered to be of lower quality than properly distilled absinthe and often carry a distinct bitter aftertaste.
Alcohol makes up the majority of the drink and its concentration is extremely high, between 45% and 89.9%,[4] though there is no historical evidence that any commercial vintage absinthe was higher than 74%. Given the high strength and low alcohol solubility of many of the herbal components, absinthe is usually not imbibed 'straight' but consumed after a fairly elaborate preparation ritual.
Historically, there were five grades of absinthe: ordinaire, demi-fine, fine, supérieure and Suisse (which does not denote origin), in order of increasing alcoholic strength and production quality. While a supérieure and Suisse would always be naturally colored and distilled; ordinaire and demi-fine could be artificially colored and made from oil extracts. These were only naming guidelines and not an industry standard. Most absinthes contain between 60% and 75% alcohol. It is said to improve materially with storage. In the late 19th century, cheap brands of absinthe were occasionally adulterated by profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, and with antimony trichloride to produce or enhance the louche effect (see below). It is also thought that the use of cheaper industrial alcohol and poor distillation technique by the manufacturers of cheaper brands resulted in contamination with methanol, fusel alcohol, and similar unwanted distillates. This addition of toxic chemicals is quite likely to have contributed to absinthe's reputation as a hallucination-inducing or otherwise harmful beverage.
ABSINTHE KITS
There are numerous recipes for homemade absinthe floating around on the Internet, many of which revolve around soaking or mixing a kit or store-bought herbs and wormwood extract with high-proof liquor such as vodka or Everclear. Even though these do-it-yourself kits have gained in popularity, it is simply not possible to produce absinthe without distillation. Absinthe distillation, like the production of any fine liquor, is a science and an art in itself and requires expertise and care to properly manage.
Besides being unpleasant to drink [6] and not authentic distilled absinthe, these homemade concoctions can sometimes be poisonous. Many of these recipes call for the usage of liberal amounts of wormwood extract or essence of wormwood in the hopes of increasing the believed psychoactive effects. Consuming essential oils will not only fail to produce a high, but can be very dangerous. Wormwood extract can cause renal failure and death due to excessive amounts of thujone, which in large quantities acts as a convulsive neurotoxin. Essential oil of wormwood should never be consumed straight.
PREPARATION
Preparing absinthe the traditional way. Traditionally, absinthe is poured into a glass over which a specially designed slotted spoon is placed. A sugar cube is then deposited in the bowl of the spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted 3:1 to 5:1. During this process, the components that are not soluble in water, mainly those from anise, fennel and star anise, come out of solution and cloud the drink; the resulting milky opalescence is called the louche (Fr. 'opaque' or 'shady', IPA [lu?]). The addition of water is important, causing the herbs to 'blossom' and bringing out many of the flavors originally overpowered by the anise. For most people, a good quality absinthe should not require sugar, but it is added according to taste and will also thicken the mouth-feel of the drink.
HISTORY
A vintage Pernod Fils absinthe advertisement.The precise origin of absinthe is unclear. The medical use of wormwood dates back to ancient Egypt and is mentioned in the Ebers Papyrus, circa 1550 BCE. Wormwood extracts and wine-soaked wormwood leaves were used as remedies by the ancient Greeks. [12] The first clear evidence of absinthe in the modern sense of a distilled spirit containing green anise and fennel, however, dates to the 18th century but may be older. According to popular legend, however, absinthe began as an all-purpose patent remedy created by Dr. Pierre Ordinaire, a French doctor living in Couvet, Switzerland, around 1792 (the exact date varies by account). Ordinaire's recipe was passed on to the Henriod sisters of Couvet, who sold absinthe as a medicinal elixir. In fact, by other accounts, the Henriod sisters may have already been making the elixir before Ordinaire's arrival. In either case, one Major Dubied in turn acquired the formula from the sisters and, in 1797, with his son Marcellin and son-in-law Henry-Louis Pernod, opened the first absinthe distillery, Dubied Père et Fils, in Couvet. In 1805 they built a second distillery in Pontarlier, France, under the new company name Maison Pernod Fils.[13]
Absinthe's popularity grew steadily until the 1840s, when absinthe was given to French troops as a fever preventative. When the troops returned home, they brought their taste for absinthe with them, and it became popular at bars and bistros.
By the 1860s, absinthe had become so popular that in most cafés and cabarets 5 p.m. signalled l’heure verte ('the green hour'). Still, it remained expensive and was favored mainly by the bourgeoisie and eccentric Bohemian artists. By the 1880s, however, the price had dropped significantly, the market expanded, and absinthe soon became the drink of France; by 1910 the French were consuming 36 million litres of absinthe per year.
Sunday, May 16, 2010
Whisky FAQ's
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.
Get a Free Malt Whisky Voucher Click here.
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.
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.
Get a Free Malt Whisky Voucher Click here.
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
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.
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.
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.
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.
Whisky FAQ's
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.
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.
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