4 question answer

Grain Spirits: Scotch, Irish and

Japanese Whisk(e)y

FAB 367: Spirits and Liqueurs of the World

Learning Outcomes

• Identify what is a Whisk(e)y

• Identify the difference between Scotch, Irish and Japanese Whisk(e)y

• History of Scotch Whisky

• Scotch production and classifications

• History of Irish Whiskey

• Irish production and classifications

• Japanese production and classifications

Whisk(e)y • To make whisky and lower level distillate is produced, then aged in barrels

(normally for a min of 3 years) before released for sale

• Although there are common elements to all whisk(e)y there are important choices to be made

• Which grains to be used • Barley, Maize, Wheat, Rye

• How should the grain be processed

• How should the spirit be made

• What wood policy should be used

Whiskey or Whisky

• There are now laws that require producers in any country to use one spelling over another.

• However, over time, usage has seen certain conventions emerge.

• Whisky: Scotland, Japan, Taiwan, and Canada

• Whiskey: Ireland and the USA

History of Scotch Whisky The Scotch Whisky Act of 1988 implemented on June 1st 1990 states:

• Scotch Whisky must be distilled and then matured in oak casks for a min of three (3) years in Scotland

• First reference to Whisky • Scottish Exchequer Rolls 1494 • James IV commissioned Friar John Cor to produce his whisky

• "To Brother John Cor, by order of the King, to make aqua vitae VIII bolls of malt.“

• Excise Act 1644 fixed heavy duty first on the malt, and then on the distilled spirit.

• This was additional income for farmers and crofters

• Eventually turned to smuggling.

History of Scotch Whisky

• By the 1820s, although as many as 14,000 illicit stills were being confiscated every year, more than half the whisky consumed in Scotland was being consumed without payment of duty.

• In 1823 the Excise Act was passed, which sanctioned the distilling of whisky in return for a license fee of £10, and a set payment per gallon of proof spirit.

• The Act laid the foundation for the industry as we know it today.

History of Scotch Whisky • In the highlands distilling was an effective method of either using up

surplus grain or an alternative source of income for their crop

• Barley was the most widely grown cereal, although wheat and oats were also grown

• These whisky's were also flavored with heather plus other herbs and sweetened with honey

• The Coffee still helped with the expansion of whisky distillation.

• Malt whisky was an acquired taste

• Grain whisky had a wider appeal but was rather bland.

• 1860 legal to blend malt and grain

• Wine and spirit merchants started to release new blends • John Walker, William Teacher, James and John Chivas, John Dewar

History of Scotch Whisky • 1860s Phylloxera devastated Cognac production

• Blends still account for the overwhelming majority of Scotch Whisky

• Today distilleries are rarely independently owned , part of larger groups. • Diageo, Suntory and Pernod Richard

Phylloxera

Phylloxera

Phylloxera

Scotch Whisky Production Barley

• Insoluble starch stored in the grain

• Warmth and moisture required to germinate

• Enzymes (amylase) modify the starch into a soluble form and then convert this into sugar • The grain has to have a high starch content for distilling

• Maximum amount of sugars to convert to alcohol

• The quality of barley is important to meet the requirements for the distillation

Scotch Whisky Production Malting

• During malting the grain starts to germinate • Artificially creating the ideal conditions through moisture and temperature

1. Grains are immersed, then steeped in water then drained

2. This takes 2-3 days allows the moisture level to rise enough for germination

3. Once the grain starts to grow (green malt) must not dry out

4. Temperature is controlled 1. Too high the young grain will die and germination will stop

5. Blowing air over the grains and constantly turning them 1. Turing also stops the roots knotting together

6. When all the starch is modified the green malt is moved to the kiln 1. Heated and dried to stop the germination without damaging the enzymes 2. This end product is know as malt 3. Peat flavors can be introduced at this point

Scotch Whisky Production: Use of Peat

• Large parts of Scotland are covered with peat bogs.

• These peat layers are formed over 1000 to 5000 years by decayed vegetation, can be up to several meters thick.

• Each bog grows approximately 1mm per year. Thus a bog of 3m thickness is approximately 3000 years old.

• Peat is cut in slices and piled up into small pyramids for drying.

• The water drains off the peat very fast and turns the soft slices into hard briquettes.

• Similar to coal, these briquettes contain the energy of the dead plants.

Whisky Production: Use of Peat

Scotch Malt Production: Use of Peat

Whisky Production: Use of Peat

Scotch Whisky Production: Use of Peat

Whisky Production: Use of Peat

• The level of smokiness of a whisky is determined by the time the barley grain is exposed to the pungent peat smoke during drying.

• Damp malt is usually dried for approximately 30 hours.

Laphroaig - Peat Cutting

• https://www.youtube.com/watch?v=X1tEjPW01OQ

• Peat flavored malt will have aromas of • Seaweed, Smoke, Tar

• No whisky will be made exclusively from Peatee malt as the flavor would be too strong

• Nearly all distilleries buy in malt made to their specifications from commercial malting's

Scotch Whisky Production Milling and Mashing

• Soluble starch must be dissolved in water and converted into fermented sugar

• Milling the malted barley into a course flour (Grist)

• The consistency of grist is crucial to the extraction of fermentable sugars during the next stage – mashing. • Mash believed be come from Maceration

• Grist predominantly starch. The malting process has produced the enzyme amylase in the grain, which now splits the starch into various sugars.

• Hot water is then added in the Mash Tun

Milling the Grain

• https://www.whisky.com/information/knowledge/production/details/mas hing.html

Scotch Whisky Production • Temperature is vital.

• Too hot the enzyme will die • Too cold no conversion • Ideal temp 63-64C (17.2 -17.8F)

• Different sources of water used • Springs, Lochs, rivers and municipal supplies

• When completed the sugar solution (Wort)

• Wort drawn off, cooled and pumped to the fermenter (Washback)

• Remainder in the mash tun, additional hot water and drained again

• A third batch of hotter water then added and this is added to the next mash

• Wort will add flavor to the final spirit • Cloudy: greater malty cereal character than from a clearer wort

Wort

Scotch Whisky Production Fermentation

• Cultured yeast is added to the cooled Wort

• Typically takes 48 hours to ferment (7-10% abv) Wash

Fermentation

Scotch Whisky Production Distillation

• Nearly all malt whisky is double distilled in copper pot stills

• First distillation in the Wash Still • Low wines (21-28% abv)

• Second distillation (70% abv) • Heads (Foreshots)

• Tails (Feints) distilled in the next batch of low wines

• Many styles of malt whisky produced in Scotland

• Two key factors determining style and quality during distillation • Still design

• Cut point

Scotch Whisky Production Still Design

• Pot still design very diverse and considered very important

• Old stills always replaced new ones of exactly the same dimensions

Cut point

• Cut early to tails will result in a lighter flavored spirit

• Important is peat is a key flavor

Scotch Whisky Production Maturation

• Scotch has to be matured in oak barrels (max 700 liters)

• Minimum three (3) years

Origin of the Barrel

• Not aged in new barrels

• Barrels from other, majority Bourbon, some sherry, wine, cognac, port, madeira • Q. alba and heavily charred (American oak) • Give aromas of: vanilla, coconut,, pine, cherry, spice

• Sherry barrels known as Butts. • American oak toasted not charred • Conditioned with sherry for min 2 years • Gives aromas of: dried fruit, Christmas cake, cloves, resin, orange peel

• Finishing: Moving the whisky into a barrel from a different source for short period prior to bottling

• Can effect flavor and color

Barrels

Scotch Whisky Production Whisky regions

Scotland is divided into five whisky making regions • Lowlands

• Highlands

• Speyside

• Islay

• Campbeltown

• Can be used on any Scotch Whisky, commonly on Malt Whisky

• Can be sure it has been bottled in that region if on the label

• Highlands and Speyside have the biggest number of distilleries

Lowlands Highlands Speyside Islay Campbeltown

Scotland

Islay

Scotch Whisky Production Lowlands

• Auchentoshan, A light style of malt whisky • Glenkinchie, Light and fruity

Highlands

• No one style predominates, diverse range • Highland Park (peaty) • Dalmore rich and heavy • Glenmorangie light citric

Speyside

• Broadly divided into 2 styles • Glenfiddich, The Glenlivet, Lighter style, • Balvenie, The Macallan, Richer fruiter

• Islay: linked to Islay peat • Ardbeg • Laphroaig • Lagravulin

Campbeltown • Spring Bank, Rich and heavy

Scotch Whisky Production Making Grain Whisky

• Made from a variety of grains: Wheat, corn, rye (10% malt)

• The recipe of grains (mash bill)

• Wheat /corn are not malted

• Cooked in a pressure cooker (114C/237F) to hydrolyse the starch • This makes it soluble in water

• Cooked cereal and malted barley are mashed together • Different varieties of barley used to create high levels of enzymes • Enough in the 10% malt to convert starches in wort to sugars • Not permitted to added enzymes

• Continuous fermentation is normal due to the quantiles needed for distillation.

• Continuous distillation high strength spirit (max 94.8% abv)

• Grain whisky gives a lighter charter than malt whisky

Scotch Whisky Production • Spirit reduced and placed into oak barrels for aging

• Can age as long a malt whisky • Some grain whisky better suited for young blends • Other for extended aging

Blended Scotch Whisky

• Majority of Scotch Whisky sales

• Allowing the individual charter of each malt and grain to create a consistent product

• Three key points: 1. Each grain whisky has a different charter, not for bulking up the finished

product 2. The high percentage of malts in the blend does not give a more complex

product Can have up to 40 whiskies in a blend 3. A range of house styles to suit the market and the customer

Two differences between malt and grain • Grain is made from a mixture malted barley and other grains • Distilled in a continuous still

Scotch Whisky Production: Law • Scotch must be distilled and aged in Scotland

• Distillation: To a strength less than 94.8%abv

• Maturation: matured in Scotland min 3 years in oak barrels • Max 700 liters

• Only water or caramel for coloring may be used

• Labelling: • Age statements: Determined by the youngest in the blend

• If a vintage appears all whisky must be distilled in that year

• Regions: All whisky's must be distilled in the stated region

Scotch Whisky Production: Law

There are five categories of Scotch

• Single Malt Scotch Whisky • Malted barley only, single distillery, batch distillation in pot stills

• Single Grain Scotch Whisky • Malted barley and other malted and un-malted grains, single distillery

• Blended Malt Scotch Whisky • Blend of two or more single malt whiskies from different distilleries

• Blended Grain Scotch Whisky • Blend of two or more single grain whiskies from different distilleries

• Blended Scotch Whisky • Blend of one or more single grain whiskies and one or more single malt

whiskies

History of Irish Whiskey • Irish Whiskey must be distilled and aged min three (3) years in

wooden casks on the island of Ireland

• Irish clam to have learnt how to distill whiskey from the monks

• 17th century

• First appears in historical records mid 1500s

• Excise Tax in 1661 had the same effect as in Scotland.

• Production of (made from a potato base)

• Much of the legally distilled whiskies were exported to the expanding British Empire and outsold Scotch whisky due to its lighter body

History of Irish Whiskey • Pot distillation practiced since 13th century

• Coffey two Column Still (1830) was not embraced

• Said to produce a tasteless spirit, should not be regarded as whisky

• This enabled the scotch whisky industry to gain market share through Blended Scotch

• Prohibition in the USA (1919-33) contributed to decline

• Trade war with Britain (1930s)

• After WWII Irish whisky continued to decline

• Scotch conquered the American market and went global

• 1975 two distilleries remained under single ownership • Midelton, Co Cork and Bushmills, Co Antrim

Irish Whiskey Industry • For years, Ireland had only three working distilleries

• Midleton, Cooley and Bushmills.

• Midleton and Cooley are located in the Irish Republic while Bushmills is in Northern Ireland. In recent years, the Dingle Distillery opened

• Much like the Scotch Whisky industry, each of the three main distilleries have house brands that they produce as well as 3rd party brands that are produced by contract.

• Midleton and Cooley distilleries produce both pot still and grain whiskey, while the Bushmills distillery produces only pot still whiskey (source grain whiskey from the Midleton distillery).

Irish Whiskey Production Six current Irish Whisky Distillers

• Cooley Distillery • County Louth

• Kilbeggan Distillery • County Westmeath

• New Midleton Distillery • County Cork

• Old Bushmills Distillery • County Antrim

• Tullamore Dew Distillery • County Offaly

• Dingle Whiskey Distillery • Country Kerry

Irish Whiskey Production • Irish whiskey industry has less regulation than the Scotch

whisky industry

• Irish Distillers Ltd (IDL) has a dominate presence in the market

• Brands • Jameson Whiskey

• Powers Whiskey

• Paddy Whiskey - sold to Sazerac in 2016

• Redbreast Whiskey

• Midleton Whiskey

• Green Spot, Yellow Spot, Red Spot

Irish Whiskey Production Malting

• Malted barley is dried in closed ovens, Barley never comes in contact with smoke

• Currently there is only one peated Irish Whiskey • Connemara Peated Single Malt Irish Whiskey

• IDL use Unmalted Barley in the mashbill of pot stills • Gives aromas and flavors of spicy, fruity and oily

• Unmalted barley was introduced middle 19th Century to reduce the duty to be paid on malted barley.

• The mix also gave high yields of alcohol as there was more starch present

Mashing

• This process is the same when mixing the water with the grist in the mash tun to produce the wort

Irish Whiskey Production Fermentation

• The same basic principles apply as for both Irish and Scottish whisk(e)y production The wort is converted into alcohol with the addition of yeast in a fermentation tank (wash back) approx two days 7 -10%abv

Distillation

• Fermented wort known as wash is now distilled in copper pot stills

• Pot Stills in Ireland are generally larger than Scotland

• Scottish distillation takes place twice Irish distillation three times.

Irish Whiskey Production Midleton Pot Still Distillation

• First distillation • Wash still produces low wines 22-50% abv

• Redistilled in the Feints Still 50-78% abv

• Distillate is split into heads, heart, tails • Head and tails redistilled with the low wines

• Heart (Strong Feints) sent to the spirit still for the third distillation • Divided into head, heart, tails

• Head and tails are then sent to the for redistilling with the strong feints

• Heart collect as the new spirit

• Triple distillation is a more sensitive process than double distillation and produces spirits lighter in flavor

Irish Whiskey Production

Midleton Pot Still Distillation

• Column stills use to produce grain whisky

• Have a higher percentage of corn in the mash bill

• Three column still • Rectifying Column

• Hydroselector Column

• Final Rectifying Column

• Double column still • Analyser

• Rectifier

Old Pot Still at the Midelton Distillery

Column still at the Cooley Distillery

Irish Whiskey Production

Wood

• IDL 1970 imposed a new wood policy

• European oak casks

• First fill American oak

• Giving blends particularly premium expressions of Jameson having greater quality, weight, sweetness and complexity

Irish Whiskey Production Irish Malt Whiskey

• 100% malted barley

• Wort separated form the soilds before fermentation

• Must be distilled in pot stills

• Traditionally use smaller pot stills to encourage complex flavors

• No requirement for still size

• Traditionally triple distilled, double may be used

Irish Whiskey Production

Irish Grain Whiskey

• Mash min 30% malted barley

• Remainder made up of unmalted cereal grains (maize, wheat, barley)

• Typically no separation solids from liquid prior to distillation

• Continuously distilled using column stills

• Grain whiskey typically used in blends

• Some small batch, single grain whiskey (Cooley Distillery)

Irish Whiskey Production Blended Irish Whiskey

• Blend of two or more different whiskey types

• May include Irish malt, grain or pot still whisky

• Distilled in pot and/or column stills

• Can be chosen from different distilleries, ages, types of cask finish, flavor profiles. • Made at: a single distillery or multiple distilleries

Irish Whiskey Production Pot Still Production

• Mash • Min 30% malted barley • Min 30% unmalted barley

• The remainder can be malted or unmalted barley and may include 5% unmalted grains (oats or rye) • Avoid paying tax 1600s (Irish malt tax)

• Wort separated from the solids before fermentation

• Must be batched distilled in pot stills

• Traditionally triple distilled, double may be employed

• No requirements for the size of the still

• Pure Pot Still Whiskey (2011) Irish Pot Still Whiskey

Irish Whiskey Flavor Non Peated Malt

• Both Irish and Scotch whiskies allow for the use of either peated and unpeated malts, most Irish whisky is non peated

• Irish considered smother, less smoky

• Exception: • Connemara Peated Single Malt Irish Whisky

• Cooley Distillery

• https://www.youtube.com/watch?v=UjiK-2YLONo

Irish Whiskey Flavor Grain Recipe

• Exception Irish malt whiskey, Irish whisky is produced using a combination

• Malted and unmalted barley as well as other unmalted grains

• Unmalted barley gives Irish Whiskey a unique “leathery” flavor

Distillation

• Traditional triple distilled

• Modern rule of law does not have this requirement

• Two styles • Irish malt and Irish pot still • Must be distilled in pot stills • Either triple or double distilled • No requirement for pot stills size, shape

Irish Whiskey Flavor Maturation

• Required to be aged in Ireland

• Wooden casks

• Min three years (7-8 years common)

• Can use either new or old casks (used casks traditional choice)

• Madeira, Sherry, Port or Bourbon casks will produce a more complex and balanced spirit • Not over powered by wood extracts and tannins

•

Irish Whiskey Production: Law

There are four categories of Irish Whiskey

• Single Malt Irish Whiskey • 100% Malted barley only, single distillery, batch distillation in pot stills

• Irish Grain Whiskey • Made from corn or wheat, unmalted and malted barley produced in

column stills

• Blended Irish Whiskey • Most produced whiskey in Ireland. Blend of at least two distillates, such

as malt and grain whiskies.

• Pure Pot Still Whiskey (Irish Pot Still Whiskey) • Blend of both unmalted and malted barley distilled in a pot still. Pure

pot still is style unique to Ireland

Irish Whiskey Production Irish Poitin (Poteen)

• Traditionally produced in the rural areas (moonshine)

• Now produced legally • Protected Geographical Indication (PGI)

• Often an unaged product • Can spend up to 10 weeks in wood

• Number of permitted base materials (in addition to grains)

• Does not meet the EU or American standards for whiskey • Classified as a Spirit Drink

• Product specifications: • Base materials

• Grain, sugar beet, molasses, potatoes

• Defined as a clear, clean spirit 40% min abv can reach 90%abv

• Flavor styles via infusion or maceration using fruits, spices, berries, herbs

Irish Whiskey Production Irish Poitin (Poteen)

https://www.youtube.com/watch?v=fT4kyO0FH9Q

Spirit Drink

• For a spirit to be placed on the market, it has to fit into one of the 47 categories defined by European legislation (Regulation 110/2008 updated 2021).

• The law sets down rules for each category, including in areas such as the agricultural raw material to be used, the production process, the maximum distillation strength, the minimum sugar level, what can and cannot be added, as well as some labeling requirements.

• Spirits that do not fit into a pre-defined category are labelled as ‘spirit drink’.

Japanese Whisky History • First distilled in 1923 when Masstaka Taketsuru returned from an

apprentice at Hazelburn Distillery Scotland • First distiller at Suntory's Yamazaki Distillery

• Japanese whisky is very similar to the distillation methods in Scotland

• All malted barley is imported from Scotland

• Malted barley is stilled in pot stills to make single malt

• Corn, wheat and malted barley are distill in column stills to produce grain whisky

• Most whisky is made from crystal clear wort

• Fermented with a selection of yeast for a long time

• Japanese distilleries do not exchange whiskies

• They have to produce all their flavors and components for blends from their own distilleries

• Distilleries have an ranges of different shapes and still sizes

Japanese Whisky History

Wood • American Oak mainly used • Some new oak • Sherry butts • Small amount Japanese oak which give a more perfume intense

incense in the whisky • Blend dominated market • Single malts are increasing

Indian Whisky • India is a large consumer and producer of whisky

• Many of the best selling brands are produced and consumed in India

• Definition and Regulation are not the same as in US and European Union

• Must of the whisky produced in India is partially made from molasses based neutral spirit.

• Molasses based whiskies: • Classified as Indian made foreign liquor (IMFL) • Estimated 90% of the spirits consumed and labeled Whiskey have a molasses base

• May be flavored and blended with small amounts of other spirits • Scotch blended whiskies

• Whisky produced from grains and following US and EU standards are made • Amrut Distilleries (Amrut Single Malt Whisky) • 100% barley, peated barley imported from Scotland • Double distilled large pot stills • Diluted to 125 proof and aged in oak casks 4 years and longer • 1 year aging in India equal to 3 years in Scotland

Whisky from around the world Northern hemisphere

• Finland

• France

• Russia

• Spain

• Sweden

• Wales

Southern hemisphere • Australia

• New Zealand

• South Africa

Thank You