Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands

1. Presented by :- Vikas Gupta
Roll No. :- 9209

2.  The English, Scots, Candians and other commonwealth
countries spell this drink as WHISKY.
 The Americans & Irish spell the spirit as WHISKEY.
 The term SCOTCH has a capitalised “S” and is exclusively
used for whiskies from Scotland.
 Whiskey is a spirit obtained by the distillation of a
fermented mash of grain (Barley, maize or rice, or all
together) & is aged in wood.

3.  Legend says that Irish monks brought Whisky
production to Scotland in the 4th or 5th centuries AD.
 1494 First written record of whisky;
 1505 Guild of Surgeon Barbers, Edinburgh granted
charter to sell whisky;
 1590 First recorded export of whisky to Ireland;
 1644 First duty on whisky introduced by Act of Scottish
Parliament
 1688 First duty on alcoholic strength of whisky;
 1817 Lagavulin Distilleries open;
 1823 Licensing of Distilleries;
 1886 Glenfiddich Distillery founded.

4. Production consists of following stages:-
 Malting:-the process which converts barley to malt( refer to
malting process in making of beer)
 Mashing:-which produces wort (sugar solution) from ground or
crushed malt.
 Fermentation:-a process that produces wash (a weak, crude,
impure spirit) consequent upon the introduction of yeast in the
wort.
 Distillation:- the process that strengthens and purifies the spirit
contained in the wash and also separates the solids contained in
the spirituous liquor.
 Maturation:- the process that transforms the raw spirit into
whisky.
 Bottling:- after the period of maturation the spirit is bottled to
be sold.

5.  Single malt Whisky contains 100% of malted barley
and it comes from one distillery.
 Single grain Whisky is product with corn, wheat or
nomalted barley and it comes from one distillery.
 Blended malt Whisky is a mix of Single malt Whisky
from more than one distillery.
 Blended grain Whisky is a mix of Single grain Whisky
from more than one distillery.
 Blended Scotch Whisky is a mixture of Single malt
and Single grain Whisky from multiple distillerys.

6.  Scotch whisky is a distinctive product of scotland.
 Scotch whisky’s Scottish-Gaelic name is usige beatha
or usque bough meaning “water of life”, later
anglicised to Whisky from usige after dropping the
word beatha.
 Scotch Whisky comes Regions of Scotland which is
divided into two parts Highland & Lowland.

8. Pot Still
 A pot still is a type of
distillation apparatus
or still used to distill alcoholic
spirits such as whisky.
 Pot stills operate on a batch
distillation basis (as opposed to
a Coffey or column stills which
operate on a continuous basis).
 Traditionally constructed
from copper, pot stills are made
in a range of shapes and sizes
depending on the quantity and
style of spirit desired.
 By law, cognac, Irish and
Scotch malt whiskies, and single
pot still whiskey must be
distilled using a pot still.
There are two processes to distil Scotch:

9. Patent Still
A patent still distillation is a method of producing grain whiskey through
a continuous distillation process. It is also called a “Coffey” still, from the
name of Aeneas Coffey, who patented the idea in 1831. This, along with
the ability to produce a higher concentration of alcohol in the final
distillate, is its main advantage over a pot still, which can only work in
batches.

10.  Character or style of the blend is defined by the dorminant
flavours of the blend.
 Nose or aroma of a blend is defined by the smells that the
blenders distinguish when they inhale the vapours that rise from
a glass of whisky.
 Leg is the term for a trace of whisky that sticks to the side of glass
after rolling the whisky in the glass and keeping it stil thereafter.
 Palate is the depth of flavour, defined bhy the taste achieved by
actually drinking the whisky.
 Finish is defined as the elements of whisky that linger in the
mouth long after the whisky is swallowed.

11. Kentucky
 These Whiskeys are called Bourbons
 Made not less than 51% corn with Malted barley.
 Rye is also used
 Barrels used are charred / toasted and made of American oak
 Eg – Wild Turkey, Maker’s Mark and Jim beam
Tennessee
 Whiskeys are produced form a sour mash.
 Produces some of the world’s richest and smoothest whiskies.
 Charred in oak casks and then filtered through a mass of
charcoal
 Eg- Jack Daniel’s no 7

12.  Made from blends of different
grains
 Rye, Corn and Malted Barley
 They have a reputation of being
the lightest of all classic
whiskies.
 Famous Brands – Canadian Club
and Crown Royal

13.  Irish Whisky is made from mash of cereal grains (Wheat or
rye) mostly , with perhaps 20% oats and wheat in a manner
similar to the malt of Scotland it is distilled 3 times in pot
stills.
 Triple distillation & long maturation in sherry casks for
seven years by law even though the mandatory
requirement is three years contribute uniqueness of Irish
Whiskey.
 Popular brands of Irish Whiskey are Bushmill Orig, John
Jameson, Paddy Old Irish, Tellmore Dew, Dunphy’s original
Irish.
 Served best neat in the rocks in a short glass.

14.  Made from various distilled spirits
from predominantly molasses but
nowadays barley malt is also used.
 Some of the famous Indian whiskies
are : Royal Challenge, Bagpiper,
Antiquity

15.  Whiskey is served in the following ways:
- On the rocks
- Neat
- With Mixers
 Whiskey is generally served in an old fashioned glass

16.  Johnny Walker Black Label
 Black Dog
 Kings Of Kings
 Old Parr
 Queen Anne
 White Horse
 Old Smuggler
 Bells
 Glenfiddich