It is said that you can tell the quality of scotch by its age, this is in every count of the word maturity. Law states that all blends must indeed “mature” for a minimum of three years, however for a great many years, these blends have been idling for approximately eight years.
The distillers have found the longer it sits and matures, the better the product. As this scotch sits in its casks, it is constantly changing. The alcohol level drops for every year that it sits in its cask, and what is know as Angel’s share is developed, where the alcohol is absorbed into the oak casks pours.
The casks that we speak of are of the used variety, due to the fact that new casks would change the taste of the scotch dramatically, hence altering its character.
A law in the US states that for the production of Bourbon, or Tennessee whiskey, only new casks are to be used. The use of these new casks introduces a vanilla taste into the blend. There are some blends as old as 30 years or more, happy hunting for that elusive and pricey item.
Tuesday, February 3, 2009
Scotch Whisky: On top of the world
In terms of export, Scotch whisky amasses approximately 90% of all export sales combined in England and is a principle export commodity. This income is in great part foreign currency. This trend has been followed since the turn of the 19-century as the value of overseas marketing was discovered.
Between 15-20% of all scotch whisky consumed in Scotland is first purchased in Britain. Although the reason for this is unknown, they do not dwell on it since their Scotch seems to be more popular in other countries. This is proven by the fact that scotch whisky is within the top five export earners and makes a considerable profit while making very large contributions to Britain’s foreign exchange.
Approximately 200 markets are in the exchange for Scotch whisky with the European Union being in the forefront vying for top spot with the United States, Japan and other Asian markets following suit. The European Union is accountable for at least 50% of all Scotch whisky sales with the other countries rounding up another 40% or so.
A nine-year sales projection is in reserve of scotch stock maturing or already matured. In 1996 the stock of matured scotch was sitting at 2,741 million liters up a tenfold from 1945 at 247 million liters. The stock was higher in 1939 at 374 million liters. Obviously the Scotch whiskey market is predicted to grow based on the amount of maturing stock.
It is a difficult trade dealing in stocks with a scotch manufacturer as they sit and wait on maturing product, they cannot accurately gather information on what the market years down the road will be for their product. This is a commercial problem. The most significant undertaking is the capital investment of maturing stock.
There is a very small portion of fine scotch that actually makes it out of Scotland and into other countries. Matured whiskies as well as fresh fillings are an enticing profit grabber; however the time it takes for this product to turn over and give way to said profit makes this a risky endeavor. It is very hard to determine whether or not the products value will hold in the future.
In closing the value of these company’s finely distilled products is not likely to lose appeal any time soon, although one never knows what the future will bring. For Scotch lovers, another drink is always in their futures.
Between 15-20% of all scotch whisky consumed in Scotland is first purchased in Britain. Although the reason for this is unknown, they do not dwell on it since their Scotch seems to be more popular in other countries. This is proven by the fact that scotch whisky is within the top five export earners and makes a considerable profit while making very large contributions to Britain’s foreign exchange.
Approximately 200 markets are in the exchange for Scotch whisky with the European Union being in the forefront vying for top spot with the United States, Japan and other Asian markets following suit. The European Union is accountable for at least 50% of all Scotch whisky sales with the other countries rounding up another 40% or so.
A nine-year sales projection is in reserve of scotch stock maturing or already matured. In 1996 the stock of matured scotch was sitting at 2,741 million liters up a tenfold from 1945 at 247 million liters. The stock was higher in 1939 at 374 million liters. Obviously the Scotch whiskey market is predicted to grow based on the amount of maturing stock.
It is a difficult trade dealing in stocks with a scotch manufacturer as they sit and wait on maturing product, they cannot accurately gather information on what the market years down the road will be for their product. This is a commercial problem. The most significant undertaking is the capital investment of maturing stock.
There is a very small portion of fine scotch that actually makes it out of Scotland and into other countries. Matured whiskies as well as fresh fillings are an enticing profit grabber; however the time it takes for this product to turn over and give way to said profit makes this a risky endeavor. It is very hard to determine whether or not the products value will hold in the future.
In closing the value of these company’s finely distilled products is not likely to lose appeal any time soon, although one never knows what the future will bring. For Scotch lovers, another drink is always in their futures.
The Art Of Drinking Whisky
There is no true rule of thumb when drinking whisky but there are a few things to keep in mind to make the experience a lot more enjoyable. It should be pointed out that if the general rule of thumb is not observed there is still no reason not to enjoy this wonderful spirit.
You should never put ice in a great dram as it kills the taste and aroma, however, some do prefer it this way. The glass that is originally designed to accept a fine malt whisky is very wide at the top and gently slopes in for the very reason of not comfortably accepting a bed of ice, as the intention is to steer away from this practice. This glass is by most called a tumbler.
When purchasing great malt the price, like many things, will indeed reflect the quality you get since with scotch, you tend to get what you pay for. There are a variety of alcohols available for a cheap price in which you can get a buzz, however, fine scotch should be sipped and enjoyed.
Good malt is not an appropriate mate for a mixing party and does not really take kindly to a soda. It tastes much better with simple bottled water. The best pairing with great malt would be of the mineral water variety bottled water is tolerated by malt without hesitation.
At 40-60% alcohol, whisky is indeed a strong spirit and will definitely get the attention of the less than experienced in drinking it. Throwing in a dash of mineral water will soften the blow so to speak and calm its aggressive nature. The term “the whisky will open itself” is in reference to the aroma being released when water is added so a few drops will surely bring even the most experienced of malt drinkers to bliss.
The wonderful thing about cask strength is that at approximately 60% alcohol per volume rate, this is one strong drink in turn allowing the drinker to tone it down to an appropriate alcohol level to suit personal taste making this an ideal drink to customize.
The makers of these fine spirits advise that you take a small mouthful and hold it in your mouth swish it around your tongue giving it time to settle. Only then will you get the true nature of this fine malt.
Finally on a closing note, after a swallow, it is said that you can get a good read on the maturity of the malt by how long it stays with you in you mouth.
You should never put ice in a great dram as it kills the taste and aroma, however, some do prefer it this way. The glass that is originally designed to accept a fine malt whisky is very wide at the top and gently slopes in for the very reason of not comfortably accepting a bed of ice, as the intention is to steer away from this practice. This glass is by most called a tumbler.
When purchasing great malt the price, like many things, will indeed reflect the quality you get since with scotch, you tend to get what you pay for. There are a variety of alcohols available for a cheap price in which you can get a buzz, however, fine scotch should be sipped and enjoyed.
Good malt is not an appropriate mate for a mixing party and does not really take kindly to a soda. It tastes much better with simple bottled water. The best pairing with great malt would be of the mineral water variety bottled water is tolerated by malt without hesitation.
At 40-60% alcohol, whisky is indeed a strong spirit and will definitely get the attention of the less than experienced in drinking it. Throwing in a dash of mineral water will soften the blow so to speak and calm its aggressive nature. The term “the whisky will open itself” is in reference to the aroma being released when water is added so a few drops will surely bring even the most experienced of malt drinkers to bliss.
The wonderful thing about cask strength is that at approximately 60% alcohol per volume rate, this is one strong drink in turn allowing the drinker to tone it down to an appropriate alcohol level to suit personal taste making this an ideal drink to customize.
The makers of these fine spirits advise that you take a small mouthful and hold it in your mouth swish it around your tongue giving it time to settle. Only then will you get the true nature of this fine malt.
Finally on a closing note, after a swallow, it is said that you can get a good read on the maturity of the malt by how long it stays with you in you mouth.
The First Bottle History of Scotch
Scotch is one of the most consumed alcoholic beverages of all time, after all it has been around for hundred of years however, little thought is usually given to the actual origin of this popular drink. As the name suggests, Scotch was originally produced in Scotland by Friar John Cor. After distillation was introduced by Scottish monks in 1494, fine scotch became a popular drink.
To the dismay of Scotch and other whiskey drinkers, whiskey was first taxed in 1644. This caused a rise in the number of what we would today call “bootleggers” who made and sold Scotch whiskey illegally. Later in 1823, the Scottish Parliament made it easier for one to own a licensed distillery and harder for illegal whiskey stills to stay in business. This began the modern production of Scotch whiskey.
Today, fine scotch whiskey production is much more technologically advanced: It has to be in order to keep up with the demand for this popular drink. However, you won’t find fine Scotch made here in the U.S, in order to adorn the name “Scotch” the whiskey must be distilled and matured in Scotland.
To the dismay of Scotch and other whiskey drinkers, whiskey was first taxed in 1644. This caused a rise in the number of what we would today call “bootleggers” who made and sold Scotch whiskey illegally. Later in 1823, the Scottish Parliament made it easier for one to own a licensed distillery and harder for illegal whiskey stills to stay in business. This began the modern production of Scotch whiskey.
Today, fine scotch whiskey production is much more technologically advanced: It has to be in order to keep up with the demand for this popular drink. However, you won’t find fine Scotch made here in the U.S, in order to adorn the name “Scotch” the whiskey must be distilled and matured in Scotland.
The Gold is in Scotland
It is said that the acquisition of knowledge on any subject that you are interested in only increases your appreciation for it. This can easily be said about the finest of scotches as well.
There seems to be a trend building with aficionados flocking the rolling country sides in Scotland just to sneak a sample of the gold they seek. As one must experience to appreciate, it appears that this is a task for the strong willed in this subject.
One could imagine many trips booked from abroad flocking Scotland’s coastlines in search of the malt that has only been heard of and not been tasted. This is not merely just a trend, to Scotch enthusiast, it is rather a mission. To be experienced in the fine subtleties of these malts and blended scotch whiskies is to many a dream. Some could not even imagine the soft roll that many of these great spirits have to offer to the tongue.
Spending time with true connoisseurs of scotch and single malts gives you valuable insight as to what to look for in a full bodied fine scotch. They have made it a life ambition to seek out and test what the worlds finest has to offer. Many of these great spirits of course are not easily obtainable some run very steep in price and are on the wish list of some of the great testers of fine scotch everywhere. Generally they have first dibs, as the company will wait in anticipation for a vote of confidence and endorsement.
So too are the batches that are still maturing that so many people are waiting for with absolute excitement. Given the time it takes for some of these blends to reach an acceptable maturity where it will be appreciated it is only natural that many testers keep close tabs on the process and look for hints of up and coming blends that can be comparable.
As many professional testers will state, the best of the best still and most likely will always come from Scotland as they have mastered this art with a precision and dedication second to none. Testers will admit when they have stumbled on a gem from another country but honestly have not found that diamond in the rough all that many times.
So instead they give honest and professional opinions to the public, the benders, and distillers themselves, taking into account how harsh possible poor media coverage can be.
There seems to be a trend building with aficionados flocking the rolling country sides in Scotland just to sneak a sample of the gold they seek. As one must experience to appreciate, it appears that this is a task for the strong willed in this subject.
One could imagine many trips booked from abroad flocking Scotland’s coastlines in search of the malt that has only been heard of and not been tasted. This is not merely just a trend, to Scotch enthusiast, it is rather a mission. To be experienced in the fine subtleties of these malts and blended scotch whiskies is to many a dream. Some could not even imagine the soft roll that many of these great spirits have to offer to the tongue.
Spending time with true connoisseurs of scotch and single malts gives you valuable insight as to what to look for in a full bodied fine scotch. They have made it a life ambition to seek out and test what the worlds finest has to offer. Many of these great spirits of course are not easily obtainable some run very steep in price and are on the wish list of some of the great testers of fine scotch everywhere. Generally they have first dibs, as the company will wait in anticipation for a vote of confidence and endorsement.
So too are the batches that are still maturing that so many people are waiting for with absolute excitement. Given the time it takes for some of these blends to reach an acceptable maturity where it will be appreciated it is only natural that many testers keep close tabs on the process and look for hints of up and coming blends that can be comparable.
As many professional testers will state, the best of the best still and most likely will always come from Scotland as they have mastered this art with a precision and dedication second to none. Testers will admit when they have stumbled on a gem from another country but honestly have not found that diamond in the rough all that many times.
So instead they give honest and professional opinions to the public, the benders, and distillers themselves, taking into account how harsh possible poor media coverage can be.
The Six Scottish Malt Regions
Scotland can be divided into six different malt making segments or regions; Islay, Campbeltown, speyside, Islands Lowlands and highlands. Each of these regions produce a different malt as the characteristics are different so too are the methods of distilling. Climate variations, raw materials, and production methods all play a roll in the differing of these malts.
Islay
This is a small island off the western coast of Scotland and is the site of many wonderful malt distilleries. They have many variations of malts however the most notable carry a tangy smoky peaty taste. The current number of running distilleries is at eight although at onetime there was said to be twenty-three, with the newest edition opened in 2005.
Lowlands
This mountainless and flat region is apparent by its name and is also in the most southern region of Scotland. This brew is contains less of the smoke, peat, and salt than most other malts coming from Scotland and it carries with it a mildly fiery yet smooth taste.
Speyside
This is undoubtedly the center of the whiskey universe in Scotland. The Spey River runs directly through the area hence the name. A good majority of top distilleries use water from the river in their processes. Although some of the characteristics vary in speyside it is still a part of the Highland geographically speaking. Someone interested in trying a traditional Scottish malt for the first time would do well with this malt, as it is rich and relatively mild in taste.
Highlands
The largest malt-producing region in Scotland is by far the Highlands. This brew is smoky and very rich. In comparison to malts from the lowlands, many of the different distilleries produce a different taste to their malts. This is caused by the varying microclimate differences. The use of many different raw materials and the inclusion of some changed production routines also contribute to these distinctions in taste
Campbeltown
At one time Campbeltown was Scotland’s prime distillery site. Twenty-one distilleries were active in and around 1886 however only three are currently in business. This region is still considered a separate malt state for the value of historians.
Islands
Arran, Orkney, Mull, Jura, and skye make up the body of islands that sometimes get confused with Islay. This is in fact an entirely separate region. Those whom have some experience drinking malts generally enjoy the malts from this region.
Islay
This is a small island off the western coast of Scotland and is the site of many wonderful malt distilleries. They have many variations of malts however the most notable carry a tangy smoky peaty taste. The current number of running distilleries is at eight although at onetime there was said to be twenty-three, with the newest edition opened in 2005.
Lowlands
This mountainless and flat region is apparent by its name and is also in the most southern region of Scotland. This brew is contains less of the smoke, peat, and salt than most other malts coming from Scotland and it carries with it a mildly fiery yet smooth taste.
Speyside
This is undoubtedly the center of the whiskey universe in Scotland. The Spey River runs directly through the area hence the name. A good majority of top distilleries use water from the river in their processes. Although some of the characteristics vary in speyside it is still a part of the Highland geographically speaking. Someone interested in trying a traditional Scottish malt for the first time would do well with this malt, as it is rich and relatively mild in taste.
Highlands
The largest malt-producing region in Scotland is by far the Highlands. This brew is smoky and very rich. In comparison to malts from the lowlands, many of the different distilleries produce a different taste to their malts. This is caused by the varying microclimate differences. The use of many different raw materials and the inclusion of some changed production routines also contribute to these distinctions in taste
Campbeltown
At one time Campbeltown was Scotland’s prime distillery site. Twenty-one distilleries were active in and around 1886 however only three are currently in business. This region is still considered a separate malt state for the value of historians.
Islands
Arran, Orkney, Mull, Jura, and skye make up the body of islands that sometimes get confused with Islay. This is in fact an entirely separate region. Those whom have some experience drinking malts generally enjoy the malts from this region.
Understanding a Scotch Label
To grasp the understanding of a scotch label takes the ability to understand many things. National laws, marketing, tradition, as well as whim are placed on the label of this fine product. This simple guide can get you through the confusion of what’s inside the bottle.
If you are looking for a true scotch whisky then the label should say exactly that, if the spelling is different, than that it is not made in Scotland rather it is made elsewhere. Look for the words single malt they can be broken up yet they will say single malt if that is what it is. The only way to identify a true single malt whiskey is to do research, never take the name as it’s word on quality; many names have been forged to hide the identity of the true distiller.
If the alcohol content per volume reads more than fifty percent then it would be best to water down this malt as it is rated by cask strength and will be stronger please do not mistake percentage with proof.
And finally check the date of bottling it does not age once bottled.
If you are looking for a true scotch whisky then the label should say exactly that, if the spelling is different, than that it is not made in Scotland rather it is made elsewhere. Look for the words single malt they can be broken up yet they will say single malt if that is what it is. The only way to identify a true single malt whiskey is to do research, never take the name as it’s word on quality; many names have been forged to hide the identity of the true distiller.
If the alcohol content per volume reads more than fifty percent then it would be best to water down this malt as it is rated by cask strength and will be stronger please do not mistake percentage with proof.
And finally check the date of bottling it does not age once bottled.
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