Characteristics include a defined dryness with a pungency, smoke and a solid salinity with a pinch of salt. Of its three distilleries, Glengyle is so new that it has yet to bottle any single malt. Find out more about the Campbeltown region on VisitScotland. The largest whisky region in terms of size, covering a vast area and diverse range of distilleries.
Whiskies made here are known for a heavier and drier character, with hints of nut, honey and heather. Find out more about the Highland region on VisitScotland. Though small, Speyside has almost half of the total number of distilleries in Scotland and is consequently officially recognised as a distinct region. Whiskies produced here are known for being elegant and refined, with subtle nutty and fruity notes, including apple, pear, honey, vanilla and spice.
Find out more about the Speyside region on VisitScotland. The earliest reference to a distillery in the Acts of the Scottish Parliament appears to be in , when mention is made of the famous Ferintosh distillery owned by Duncan Forbes of Culloden. There is also a reference to distilling in a private house in the parish of Gamrie in Banffshire in An unpublished letter of February , written by Sir Duncan Campbell of Glenorchy to the Earl of Mar, reported that certain officers sent to Glenorchy by the King had been given the best entertainment that the season and the country allowed.
Another writer affirms that aquavitae occasionally formed part of the rent paid for Highland farms, at any rate in Perthshire, but no actual date is given for this practice. What is the history of charging duty on Scotch Whisky? For the remainder of the 17th century various alterations were made to the types and amounts of duty collected. Samples have to be drawn from casks on a regular basis and shared with our Malt Master to then determine when that whisky has hit the sweet spot in maturation.
While some whiskeys are hitting their peak around 12 years of age, others might still have room to grow to get to 18, 21, or even 30 years of age. It would certainly make Pappy Van Winkle fans happier. There are a few reasons experts will point out if you ask.
Most shareholders and all accountants would consider this a nightmare. You, the consumer, would have to pick up some of that cost, by paying more for their bottles to balance out their cost to produce. Bryson says that if whiskey is left too long in a barrel, a lot of bad things can happen.
Sometimes a really old whiskey can be over-oaked. My personal favorite is the year range. In Scotland, because of the lower temperatures, whisky will age more slowly about a third of the speed, generally.
Why these ranges? Well, in Kentucky, between 5 and 10 years of age, the whiskey is reaching an interesting equilibrium between the impact of the barrel and the impact of the wood.
The aim of the blender is to produce a whisky of a definite and recognisable character, and that the blend should never vary from this standard, which customers all over the world will have come to enjoy and love. Each has region has unique characteristics which impact the flavor of the Scotch. Other factors include the size and the shape of the still, with a taller still producing a spirit that is often lighter in character. Maturation is also key to the final flavor of the whisky, with the age of the oak a factor in the flavor imparted into the spirit.
The smokey flavour of certain Scotch Whiskies originates from the peat fire over which the barley is dried, prior to grinding and mashing. Scotch Whisky must be matured in oak casks for a minimum of three years, and is often matured much longer.
The cask used for finishing must have been drained of any liquid prior to its use and any change in the spirit will therefore result from its interaction over time with the wood of the cask. Scotch is matured to be enjoyed responsibly. In Scotland and across the United Kingdom, people often choose to enjoy Scotch Whisky with just a little water. But Scotch is a global drink and there are many examples of new and exciting ways to enjoy Scotch Whisky.
In Spain they mix it with cola. In Japan Scotch is enjoyed with lots of water and ice, and in China with cold green tea. Visit our tasting toolkit to learn more. The SWA has over 70 member companies - many are small family run businesses. We look after their interests alongside those of our bigger members.
However, it is the practice of the trade to mature for substantially longer than the legal minimum. When distilled it is usually reduced for filling into casks at a strength of Scotch contains no fat and no added carbohydrates although there may be a very small carbohydrate level depending on the type of cask used and length of maturation.
0コメント