History Of Whiskey

 History Of Whiskey

Today, whiskey is well and truly one of the most popular spirits in the world. It has thus become a familiar product, known even in the most remote regions of the planet. The origins of whiskey

Its origin dates back to the 10th century and is the product of the invention of Arab alchemists who would have discovered at that time the process of distilling alcohol with the aim of creating cosmetics and other perfumes.

The word “alcohol” would even be directly derived from the term “al kuhul” which designates the word “kohl”, an eye makeup product, originally used by the Egyptians. However, the Arabs did not consume this alcohol and its use as a drink became popular in Europe thanks to the Moors.

Thus, from the 12th century, populations began to distil spirits from grapes, cereals, fruits or vegetables. At that time, most spirit producers were largely monks or scholars. The first "aqua vitae" (water of life) produced from fermented barley is attributed to Irish monks and was produced around the 11th or 12th century. The many exchanges between Ireland and Scotland during this period would have allowed the spirits to reach Scottish territory and develop there. But this paternity of whiskey is still the subject of heated debate between Irish and Scottish today!

 

The first written reference to whiskey dates from 1494 and indicates that the practice of distillation was already widely established in the 15th century: "eight balls of malt to Friar John Cor wherewith to make aquavitae ", formula present in the scrolls of the Exchequer* , thus states the quantity of malt necessary to produce almost 1500 bottles. T he whiskey was rather consumed for its medicinal virtues, hence the term “water of life”. The Gaelic term for “water of life” happens to be “uisge beatha”, which will gradually become “ooshki” then “whiskey”.

 

It is said that whiskey was consumed by rural Scots from an early age until their last breath ("from the cradle to the grave " ) as a medical treatment . In addition, whiskey served as a substitute for water, which was then not consumable. From Clandestine to Globalization

 

 

 

Whiskey was an integral part of Scottish life at that time. It was consumed in society in an already very codified way. Indeed, the men used to gather around a table, and each in turn, they poured the contents of the barrel into each of the glasses placed on the table. It is likely that the term “round” used today in Scottish pubs has its origins in this ancestral custom.

 

During the 16th century, the distillation of whiskey had become as popular as the production of beer, and the vast majority of local farmers thus derived part of their harvest from barley and oats. In addition, the difficult climate of the Scottish territory hardly allowed the storage of crops. The waste generated from the distillation process was used as livestock feed, which is still the case today.

 

Since its origins, whiskey has been subject to numerous taxes, from 1644 until 1823, the date of its official recognition. During all these years, the “excisemen”, in other words the tax agents, fought against clandestine distillation. Even today, not a drop of the precious spirits

 

Towards the end of the 18th century, the production of whiskey began to change, moving from production intended for private use to production intended for commercial use. This change in perspective is partly due to the modernization of agricultural techniques as well as the development of communication axes. Many distilleries are then born in various Scottish regions and whiskey thus becomes a product of everyday consumption.

 

*The Exchequer constituted in the Duchy of Normandy then in the Kingdom of England (whose name will be translated by Exchequer in English), the equivalent of the Chamber of Accounts of the other kingdoms and principalities.

SINGLE MALT

A single malt is a whiskey produced exclusively from malted barley to which yeast will be added for fermentation. Barley is a cereal that is full of starch, which will be transformed under the action of enzymes released following malting into fermentable sugars. The qualifier single indicates that the whiskey was produced in a single distillery. The cellar master selects a number of barrels that will be blended to produce a single malt. The age indicated on a bottle of single malt is that of the youngest cask used to make the blend.

A bottling made from a single cask will be called Single Cask. And if this operation is carried out without dilution, we obtain a single malt Cask Strength or cask strength in the degree of alcohol.

A single malt always bears the mark of the distillery in which it was produced, which is why we speak of terroir for single malts, a concept that will fade for a blended malt or a blended whisky, which would not e,xist however. not without the contribution of the single malts used for their production.

Tasting

Due to the almost infinite possibilities of maturation, a single malt does not really have a typical tasting note. The distillate before maturation has notes of fresh fruit, mainly pears and apples, and some herbaceous notes of hay when it is still very young. Subsequently , aging in bourbon casks will give it notes of vanilla, caramel, sometimes even coconut for the most exacerbated. Aging in ex-sherry barrels will give it spicy, chocolate and citrus, lemon and orange notes. The oldest sherries will have notes of figs and rancio.

Story

The history of the single malt begins in 432 in Ireland. Saint Patrick, an Irish evangelizing monk who left for Arab territories, returns with an invention to his native country. Created by the Egyptians in -4200, the still was only used at the time for the creation of cosmetics and ointments. It is reserved for monks for medicinal purposes.

 

In the 11th century, water cooling was invented and finally allowed the consumption of Uisce Beatha, the name of what would be the historical basis of the future whisky. Previously the methanol content made the product hazardous to health if consumed. In 1170, England invaded Ireland and the soldiers appropriated this drink, which had become very popular in the conquered country. Not speaking the same language, the English will eventually deform Uisce into Whisky, hence the modern name.

The next big step forward is in the 16th century. Modern , large-scale distillation is made possible by the new techniques of the time and, finally, the first distilleries, often clandestine at the time, see the light of day. It was also at this time that aging in oak barrels became the norm thanks to sherry casks, overconsumed in England and left abandoned after being emptied, whiskey makers would use them to first only as a container to make it travel. It is following these various trips several months in barrels that we will realize that aging changes the whiskey completely.

 

In 1890, the whiskey industry experienced its most serious descent into hell with the crisis of the Pattisons. These merchants who had developed the distilleries in partnership with their group found themselves in bankruptcy. Most distilleries, having hired staff and expanded production capacity, find themselves without customers and therefore without income. Almost 80% of Scotland's distilleries will close within the next 15 years.

 

In 1923, the first single malt whiskey distillery outside Scotland was created by Kotobukiya drinks, future Suntory, after Masataka Taketsuru returned from Scotland. The first of a long series.

 

The single malt industry will then live slowly until the 1980s and the return to the forefront of the blends scene. The whiskey-coca fashion will greatly reduce single malt sales. It was only 10 to 15 years later that the production of single malt was really revived thanks to new enthusiasm from the public. Nowadays, the Single Malt has never done so well, with a whole new generation of consumers looking for novelty and innovation, the market has never been so prolific. Production is becoming international with the opening of distilleries in France, Sweden, Australia, New Zealand, Taiwan, Italy...

 

Fabrication

The production of Single Malt follows a very precise process. First we harvest the barley, which we will germinate and then dry in a kiln. This is the malting stage. It can be noted that it is drying with a fire fueled by peat that will give the whiskey its peaty notes.

 

The barley will then be crushed and brewed by being immersed three times in water at 60°C, 70°C and 80°C. This step is used to activate the transformation of barley starch into sugar, necessary for the production of alcohol.

 

Then comes the fermentation stage , during which yeasts are added to transform the sugar into alcohol. Once this step is over, the result is a single malt beer at around 7%.

 

The whiskey is then distilled. It went through a first still, the wash still. The alcohol boiling at a lower temperature than the water, the vapors rise and condense to form the low wine, the result of the passage in the wash still, however unfit for consumption. It is also made up of only 15 to 20% alcohol.

 

Private Whisky Society

Les spirit stills d'Auchentoshan

 

Then comes the passage of the low wine in the spirit still. Here, only the heating core will be kept. The first and last hours of distillation only produce a distillate with too much methanol or not enough alcohol.

 

The distillate thus obtained will be aged in barrels for at least 3 years before it can be called whiskey.

Consumption

Single Malt whiskey is a premium and tasting whisky. it is preferably consumed in a Glencairn glass and without any additions. The use of ice cubes is more than inadvisable, some even consider this gesture as a sacrilege.

Also visit : Angel’s Envy Cask Strength Port Finished Kentucky Straight Bourbon Whiskey 750ml and

Balcones Mirador Single Malt Whiskey

 

The main single malt market in the world is… France! Despite our small population, we are the leading consumers of single malt with approximately 130 million liters consumed per year.