Scotch Whiskey

Scotch Whiskey is the name of the distillate produced in Scotland. Scottish Whiskey comes from the lucky combination of some typical characteristics of the area. First of all, the presence of barley, the raw material from which malt is obtained, the richness of pure spring water and peat, a fossil fuel that derives from the sedimentation of vegetable remains impregnated with water, not completely decomposed. It is on these three founding pillars that the great tradition of Scotch Whiskey is based, transformed into excellence by the skill of the master distillers. The production disciplinary also states that Scotch Whiskey ages for a minimum period of 3 years in oak barrels with a capacity of less than 700 liters. To make Scotch Whiskey, barley must first be turned into malt. Malt is obtained from barley germinated by moistening it with water and then drying it in the heat. It is in this phase that peat comes into play, a true characteristic element of Scottish Whiskey. The malt is spread on perforated metal plates and placed in the oven. In the lower part of the oven the dried peat is ignited, which with the heat of combustion dries the malt and with its fumes transfers the characteristic smoked perfume to the malt, which we will then find in the final distillate. The malt is ground and put in the "mashtun" mixer with hot water, then the yeasts are added to induce fermentation or "brewing". We then proceed to the delicate final phase of the distillation, carried out according to tradition with double passage in the copper still pot stills. At the end of the double distillation process, a colorless liquid with a gradation of about 60 ° C is obtained, which is lowered to 110 proof canons, or to 56.87 ° C with the addition of pure spring water. Then begins the aging phase in oak barrels for a minimum of 3 years. The finest Scotch Whiskeys are refined for much longer periods, which can reach 10 or even 16 years. The barrels have various sizes, the most used are 130, 250-300 or 500 liters, obviously the smaller the barrel the faster the maturation will be, as also happens with wine. Scotch Whiskey often ages in barrels previously used for Jerez wines, which give the distillate greater aroma, complexity and softness. Once the refinement is complete, the alcohol content can be further reduced before bottling. Unlike wine, the subsequent stay in the bottle will not have substantial influences on the evolution of Scotch Whiskey.

The term Scotch Whiskey can be accompanied by other words, let's find out the meaning of the most frequent:

" Pure Malt Whiskey ": produced only with barley.

" Single Malt ": produced by a single distillery.

" Single Barrel Malt ": Whiskey from a single barrel.

" Blended Scotch Whiskey " : blend of malt whiskey with a majority of whiskey produced with other cereals.

VINO75 recommends a selection of Scotch Whiskey to enter this fantastic world.

10 Year Old Single Malt Scotch Whiskey Talisker

A Single Malt aged 10 years, with a decidedly peaty character, with nuances of seaweed and citrus.

10 Years Old Islay Single Malt Scotch Whiskey Ardberg

A Scotch Whiskey dedicated to those who love depth and complexity, with balsamic and citrus scents, on a strong background of peat and smoke.

12 Year Old Doublewood Single Malt Scotch Whiskey The Balvenie

The aging of 12 years in barrels already used for Bourbon and Sherry gives this Scotch Whiskey a profile of particular softness and richness in taste.

12 Year Old Single Malt Scotch Whiskey Caol Ila

A Scotch Whiskey that represents the purity of the classic style of the Islay island. It is fresh, fruity and citrusy, with the classic pea and marine notes typical of Caol Ila.

14 Year Old West Highland Single Malt Scotch Whiskey Oban

A Single Malt produced in the Scottish Western Highlands and aged 14 years in oak barrels. Floral and elegant, it expresses delicate, dry and peaty aromas.

16 Year Old Single Malt Scotch Whiskey Lagavulin

This Single Malt Scotch Whiskey aged for 16 years in oak barrels is born in the south of Islay, which brings to the fore a great complexity and the typical peaty and smoky notes.