Scotch

Question 1

History

Answer 1

First mention in 1495 Exchequer Rolls of Scotland

Initial uses of uisge beatha (“water of life”) was used for medicinal purposes: Prolongation of life, relief of colic, palsy, smallpox

An increase in taxes following the Act of Union with England in 1707 drove many distilleries underground.

Question 2

Geography

Answer 2

Highlands - sweet soft finish and not as complex or robust as whiskies from other areas.

30 distilleries throughout the highlands.

Lowlands - typically triple-distilled but not required to be. Grassy notes, citrus, light-dry finish.

Speyside - formally part of highland until 2009. Over 40 distilleries the largest number of distilleries in Scotland. Complex smooth style of malt scotch.

Islay - medium to heavy peat, briny seaweed aromas

Campbeltown - 3 active distilleries. Known for slight saltiness.

Question 3

Production

Answer 3

Must be distilled at no more than 189.6 proof (94.8 ABV)

Must be aged in oak casks in Scotland, at a licensee’s excise warehouse for a minimum of three years. Oak cask must have a minimum capacity of 185 gallons

Question 4

Types of Scotch

Single Malt

Answer 4

Single Malt - Premium product, single distillery by batch distillation in a pot still, made solely with malted barley.

Question 5

Types of Scotch - Single Grain

Answer 5

lighter style of whiskey, distilled at a single distillery, produced from other malted or unsalted grains (wheat or corn) in addition to malted barley. Single grain = single distillery not one grain.

Question 6

Types of Scotch - Blended Malt

Answer 6

Blend of 2 or more single malts that have been produced at more than one distillery

Question 7

Types of Scotch - Blended Grain

Answer 7

Blend of 2 or more single grain scotches whiskies that have been produced at more than one distillery.

Question 8

Types of Scotch - blended Scotch

Answer 8

Blend of one or more single malt with single grain whiskies.

90% of scotch consumed worldwide.

Smoother and more distinctive than any of the blend’s components.

Question 9

Scotch - Peat

Answer 9

A compacted, vegetative form of carbon. The smoke from burning peat is allowed to come into contact with the grain through a peat box. Aromas of smoke seaweed and tar. Not all scotch have a heavy peat aroma and some have none.

Question 10

Scotch - Fermentation Process

Answer 10

if some solids are allowed to remain in the wort, then a more malty flavored spirit will result.

Wort is fermented to 7-10% ABV short fermentation adds malty flavor.

Question 11

Scotch - Distillation Process

Answer 11

Copper pot stills.

1st distillation 21-28% ABV

Final ABV depends on distillers cut points.

Generally 70% ABV but not above legal limit of 94.8% ABV

Question 12

Scotch - Aging Process

Answer 12

Malt whiskeys are generally placed into used barrels for at least a three-year minimum but many malts remain in the cask for five years or much longer if the initial distilled spirit is distilled at a lower proof