There are different types of whisky that are given by the cereal used, such as barley, corn, rye, oats and wheat, and in factors such as water used for mashing. The area, the production techniques, barrel wood, and ageing methods are also taken into consideration.

The origins of this spirit have long been debated between Scottish and Irish. The term itself is proof that neither one nor the other can affirm their primacy: the name comes from Gaelic "uisge beatha”, translation of the Latin acqua vitae, which in the 18th century became usky and then whiskey, with an English pronunciation.

Tasting

The first step is to use the right glass. The right glasses are those for classic spirits, tulip or pear-shaped or even closed ones. These are glasses that keep the aromas inside much longer and facilitate the tasting process by directing the aromas on a narrower surface. In order to keep the aromas, enhance them or make them stand out, it is not advisable to use ice. Ice distorts and reduces the richness of both the aromas and the flavour of the distillate. Whisky is served and drunk neat and at room temperature. Some even drink a glass of fresh water separately, also for cleaning the nose and mouth during tasting and savouring whisky aroma to the fullest.

Let's start with the olfactory analysis: the first sniff should be small and fast just to prepare the nose for the aromas, which are sometimes very strong. After this, you can do it a second and third time, inhaling the spirit for a longer time, but without exaggerating, to avoid overloading your tasting experience.

The last phase is the gustatory analysis: a first sip, short, to hold in your mouth for a few seconds, and then proceed with longer sips and alternate with a little water. One step that is allowed (not mandatory) in this phase is to add a few drops of water to the glass of Whisky, to open the aromas and enhance the essence.

Production method

All raw materials used for the production of whisky are rich in starch and require a process whereby this is transformed into fermentable sugar. The whisky production method is divided into five main phases: malting, infusion, fermentation, distillation and maturation (or ageing).

The malting process consists in macerating the ripe and dry barley grains in tanks of water for about 3 days. Once the excess water has been eliminated, the barley will be placed on large ventilated surfaces and turned several times. Depending on the distillery, it can be done with mechanical systems or by hand with the help of shovels. This way, the grains sprout and the starch is transformed into maltose, thanks to enzymes. The budding is blocked with hot air obtained from the combustion of the peat, which will give whisky its typical smoky aroma.

Once the grains are dried, they are ground, obtaining a sort of flour which, together with hot water (at about 70°C), will be infused in special vats called "underback", where the compound will be mixed until complete extraction of the soluble sugars.

The wort is cooled and transferred to large tanks ("washback") in which the fermentation process starts when the yeasts are added and the sugars are transformed into alcohol.

At the end of the fermentation, a low alcohol content liquid is formed, called the "wash", which will undergo distillation. For malt whiskys, a double distillation in pot copper stills takes place. With their unique shape, they also influence the Whisky's character and for this reason many distilleries tend to keep and use their original stills over the years. The first distillation takes place in the largest still, called wash still, and the result will be a liquid with about 20-24% of alcohol, called the low wine. The second distillation is made in a smaller still, the low wine still and during this process, the distiller''s skills are essential because they are the ones to supervise the whole process. Another distillation method is the one carried out for cereal whiskeys: in this case we speak of continuous distillation which takes place in a column still, called coffey still, and it is powered all the time.

At the end of the second distillation, the alcohol content is reduced with water and maturation begins, i.e. it is aged in oak barrels often already used for Sherry, Porto or for another Whisky or Bourbon, enhancing the aromas.

The most important types of Whisky are the ones obtained exclusively from barley malt, from which is obtained the most famous, the Single Malt. There is also Whisky obtained from other cereals and in particular from corn and oats, the Grain Whiskey, which is less complex and structured than the previous one, both for the raw material used and also for the production method. It is often used for blended Whisky, which is obtained from mixing different cereal distillates.

Production areas

The term Whisky is used to indicate Scottish and Canadian spirits, whereas spirits in Ireland and the United States are called Whiskey. Whisky in all its forms and spellings evokes Scottish moors, the never-ending green Irish meadows and long roads with signs in Gaelic, but this spirit is also made in other countries, including the United States, Canada, Alaska and Japan. The most famous, however, is certainly the one made in Scotland, called Scotch Whisky, by international agreement. Japanese Whisky is inspired by the Scottish one, while in the United States the exceptional Bourbon is made from malt and Rye Whiskey from rye. Canadian production, on the other hand, focuses on Blended made from rye and other cereals.

In Scotland, the world of Whisky is expressed in all its forms and each type has its own peculiarities. In general, Scotch Whisky has two distinctive characteristics: the sweetness of the malt and the dry aroma of peat. Besides this more or less strong smoky hint, there is also the one given by barrel ageing. Each production area, however, has a strong influence on the particular characteristics of the Whiskey: on the Isle of Islay the result is a spirit with iodine and brackish notes, dry and pungent; also those from Campbeltown have brackish hints, but are instead softer, more delicate, almost without the typical peaty notes of the Lowlands. The Highlands offer a great variety of Whisky production which, as the crow flies, are more complex and full-bodied, enchanting and with a lovely smoky scent, sometimes made even stronger by the Sherry that had been aged in barrels before. In the Islands area, very smoky and peaty whiskeys are produced, with unique iodine and brackish notes, while in Speyside softer and sweeter whiskies are made. Scotch Whiskey (an appellation allowed only for Whisky made in Scotland and with specific characteristics) requires barrel ageing for at least three years before it can be bottled, although the best Scottish whisky connoisseurs claim that the ideal ageing period is between 10 and 12 years, 15 years or even decades.

In Ireland, the spirit is called Whiskey and not Whisky, obtained from malted and unmalted barley, possibly containing other cereals. Peat is not used for Irish Whiskeys. This is because they strive to keep barley aromas, the softness of the malt and the aromas given by barrel ageing. In Ireland, Whiskey is generally obtained through continuous distillation or with a triple distillation for a cleaner and richer spirit.

In the United States, the distillate spread thanks to European emigrants who brought the fermentation and distillation techniques at the time of the discovery of America. The great classics are: Rye Whiskey, made from at least 51% of rye and aged in new charred oak barrels; Corn Whiskey, made from 81% of corn; Bourbon is produced from a blend of at least 51% of corn. Its name can be given by Kentucky County if the ageing took place in this region, or by Tennessee, if, in addition to being produced in this state, it has also been filtered in maple charcoal.

Canadian Whisky is mainly obtained from rye and small parts of corn and other cereals, with the addition of neutral alcohol to lighten the final taste. By law, ageing period for Canadian whisky should be at least 3 years and in small or medium-sized wooden barrels previously used for fortified wines ageing, which enhances its typical vanilla scent.

Despite its similarity to Scottish Whisky, both in terms of production techniques and the raw materials used, Japanese Whisky has a more nuanced and delicate aroma and scent, which leaves room for malt aroma.