The first records of distilled grains spirits appeared in Ireland and Scotland in the 1400’s. Over time, these spirits became known as whiskey, which is the anglicized version of the Gaelic word uisce beatha (Ish-ca Baa-ha) which means water of life. English colonization spread whiskey making it to both Canada and the United States and the types of whiskey they made evolved based on the grains that grew well in those climates and soils. Before the 1800’s, whiskey was largely stored in barrels simply for transportation. But, around the turn of the 19th century, people noticed that whiskey stored in barrels had a better flavor and aroma and so began purposefully aging whiskey before selling it. As distilling technology improved, it expanded the variety of whiskey styles that could be made to match the preferences of the drinking public.
Scotch whisky can only be produced and bottled in Scotland. There are five official Scotch whisky regions and one unofficial region: Lowlands, Campbeltwon, Islay, Highlands, Speyside and the Islands. At one time, it was believed that different whiskies from the same region had similar characteristics. Today, however, each distillery has such an individual character that it is difficult to group by geography.
While many countries have copied the Scottish process for making whisky, they cannot copy its unique climate, which is perfectly suited for slow and even maturation. Scotch distillers tend to take wide cuts during the distillation process, which results in a very complex distillate that initially can seem harsh; however after a decade or more of slow maturation, the harsh and long chain congeners are broken down by oxidation into smaller and more pleasant flavors compounds, adding depth to the character of the spirit.
A spirit fermented from a mash of 100% malted barley, pot distilled at one distillery, and aged for a minimum of three years in an oak cask in Scotland. The color of the whisky may be adjusted with the addition of spirit caramel (E150a).
A spirit fermented from a mash of malted barley and other grains, column distilled at one distillery, and aged for a minimum of three years in an oak cask in Scotland. The color of the whisky may be adjusted with the addition of spirit caramel (E150a).
A mixture of one or more Single Malt Scotch Whiskies with one or more Single Grain Scotch Whiskies. The color of the whisky may be adjusted with the addition of spirit caramel (E150a).
The Gaelic word for a distilled spirit. Uisge Beatha literally translates as water of life and over time was transmuted into the English word whisky.