The History and Characteristics of Whisky
The history of whisky begins with the alchemy of Mesopotamia. Later, the whisky we know today was created by Irish and Scottish monks and became a world-famous spirit. Whisky used to be called the Gaelic “uisce beatha” (OOSH-guh BAH-huh), meaning “water of life.” There is a fairly reasonable hypothesis for why people at the time called whisky the water of life. The hypothesis is that in an era without the concept of disinfection, they poured high-proof whisky onto wounds, saw that the wounds did not fester and people survived, and therefore called it the “water of life.”
Over centuries, whisky was created and developed, and it spread beyond Ireland and Scotland to the United States, Canada, India, and Japan, developing greatly and giving rise to the five major whisky-producing countries. Thanks to that, even when it is the same whisky, it can have wildly different tastes and aromas depending on ingredients, distillation methods, and maturation processes. In modern times, alongside dazzling advances in science and technology, distilleries are combining various new techniques to make creative and challenging whiskies, and as distilleries gradually begin to appear even in countries that previously had none, it is thought that we will be able to enjoy even more diverse tastes and aromas in the future.
Whisky is a distilled spirit, so it is basically high in alcohol. To be more precise, it has a minimum ABV of 40% or higher. The standards differ by country, but the minimum ABV standard is the same in all countries. There is a reason for this restriction. Basically, if you open an oak cask after whisky has matured and measure the alcohol content, it comes out between 55% and 70%. In the case of long aging, more than half of the cask is reduced due to the “Angel’s Share,” where the amount gradually decreases during maturation. From the distillery’s perspective, the more they sell, the more profit they make, so they add water to increase volume. Then the ABV drops and the flavor becomes lighter, but it becomes that much easier to drink. However, if too much water is added, whisky loses its essence, so if it is under 40% ABV, it cannot use the name whisky. So, when water is added to the maximum, whisky is 40% ABV, and many distilleries release at 40% for profit. But in the case of expensive whisky, there are also many cases where they sell it as the original liquid taken straight from the cask.
Types of Whisky
Whisky can be classified by ingredients and by country.
First, I will explain based on the ingredients.
Whisky did not originally start with specialized distilleries from the beginning. Farming households that cultivated barley used leftover barley each year to make malt and distilled “malt whisky.” But at some point, farmers realized that distilling and selling whisky made more money than selling barley, so they stopped selling barley and used it to make whisky. Naturally, as this reduced the barley available for people to eat, the government began imposing high taxes on whisky made from malt. As a countermeasure, they began distilling whisky using other grains instead of barley. Whisky made using this approach came to be called “grain whisky.” Grain whisky had the advantage of being cheap, but its taste was much inferior to malt whisky. So, people mixed expensive but tasty malt whisky and cheap but tasteless grain whisky in appropriate proportions to create “blended whisky,” which had a decent taste at an affordable price.
Additionally, there are two major conditions for the term “blended.” If different ingredients or whiskies from different distilleries are mixed, you must use the expression blended.
So, to summarize,
Whisky made only from malt at a single distillery is called “single malt whisky,”
Whisky made only from grain at a single distillery is called “single grain whisky,”
If you mix malt whiskies made at different distilleries, it is called “blended malt whisky,”
If you mix grain whiskies made only from grain at different distilleries, it is called “blended grain whisky,”
If you mix grain whisky and malt whisky, it is simply called “blended whisky”
As mentioned earlier, since grain is often lacking in flavor, single-grain whisky or blended grain whisky is hard to find in the market. Of course, there are places like Compass Box that handle grain well, too.
In the case of single malt whisky, because it is whisky made only from malt at a single distillery, it has a strong characteristic, and people’s likes and dislikes vary widely. Therefore, in the early days of whisky, it was common to gather whiskies from each farm, blend them arbitrarily at a general store, and sell them under the store’s own name. And many of the general stores that became famous for being tasty back then often turn out to be the predecessors of whisky brands everyone recognizes today. But with the emergence of Glenfiddich, a single malt boom arose and continues to this day.
Last but not least, blended malt whisky and blended whisky. In fact, for blended malt whisky, there are whiskies like Johnnie Walker Green Label, but it is not a commonly sold category. In the case of blended whisky, it lacks characteristics, but that means it also lacks strong likes and dislikes, and it is inexpensive, so whisky beginners look for it a lot. However, because multiple whiskies are mixed, it can be somewhat difficult to precisely savor and analyze the taste and aroma. Therefore, rather than for careful appreciation, people often buy it for smoothness.
I will briefly explain the characteristics of whisky by country and move on.
First, I will explain the most famous “Scotch whisky.” Scotch whisky refers to whisky of 40% ABV or higher that is saccharified, fermented, and distilled at a Scottish distillery and aged for at least three years.
The detailed conditions for this are,
- It is fermented at a distillery in Scotland using water and malt as raw materials.
- The fermented substance is distilled to an ABV of 94.8% or lower.
- The distilled spirit is matured in Scotland for at least three years using oak casks of 700 liters or less.
- Water and caramel coloring may be added, but nothing else may be added.
- The final whisky ABV must exceed 40%.
These are the conditions.
Next is American whisky, “bourbon whisky.” Bourbon whisky is whisky distilled using at least 51% corn as a raw ingredient and aged for at least two years in virgin (unused) oak barrels.
The detailed conditions for this are,
- It contains at least 51% corn and is distilled by blending barley and rye.
- It is distilled using a continuous still.
- It is aged for at least two years in charred virgin (unused) oak barrels.
These are the conditions.
Next is Canadian whisky from Canada, known for beautiful maple trees. Canadian whisky is the lightest and smoothest among the five major whiskies, with a soft taste and aroma.
Next is Irish whisky from Ireland, which argues with Scotland over the origin of whisky. Irish whisky is whisky that is triple-distilled in a pot still and aged for at least three years.
The detailed conditions for this are,
- It dries malt without using peat.
- It is distilled three times in a pot still.
- It is aged for at least three years.
These are the conditions.
Last is Japanese whisky, which has recently become a global craze, is whisky that has a production method similar to Scotch whisky. It has a great maturation technique, the resulting taste and aroma are excellent, and it is characterized by smoothness, and thanks to that craze, it is a whisky whose price has skyrocketed.
How to Taste Whisky
In fact, I do not think there is a single correct answer when it comes to whisky. Therefore, tasting methods are not fixed either. But it is convenient to have guidelines when you first start. In my case as well, I went to many bars, and through YouTube I encountered many people’s tasting methods, tried them, and found the method that best suits me. I will share my tasting method. I hope you try it and internalize it as your own method.
First, I use a whisky tasting glass, I would like to recommend the Glencairn. I pour 1 oz (30 ml) into the glass and swirl. Swirling is the act of rotating the glass, and it helps open up the taste and aroma that have clumped together while it was in the bottle. If it is a whisky that has been opened before, about 30 seconds of swirling is enough, but if it is a freshly opened whisky, the taste and aroma are tightly clumped and the punch of the alcohol is also sharp, so it is desirable to swirl for a longer time, about 4–5 minutes. After that, I blow into the glass briefly and quickly with a “whoosh” to remove the harsh alcohol trapped inside. Then I swirl again for about 10 seconds, look toward the light, and lift the glass and tilt it about 45 degrees. After that, I watch the whisky run down the glass. The whisky that flows down along the inner wall of the glass is called the “leg.” The thicker the leg and the more slowly it comes down, the richer the body, the higher the ABV, and the sweeter it can be said to taste. Additionally, I look at the color. These days, caramel coloring is often added, so it may be meaningless, but assuming it is the original color, if it is light, it is likely matured in a bourbon cask, and if it is dark, it is likely matured in sherry oak casks. Now it is time to use the sense of smell. First, I put the left nostril to the glass and smell the aroma. Then I do the same on the other side. Then I put my whole nose in with the feeling of planting it into the glass and smell. At first, because you are not used to high proof, you will cough, but later you will get used to it. Through this, even before drinking, you can obtain information about the whisky through sight and smell. Lastly, taste. I rinse my mouth with cold water and sip about a single drop of whisky onto the tip of my tongue. After savoring the whisky as it spreads over the tongue, I drink about a mouthful. I savor again and drink the remaining whisky in 2 to 3 swallows. After that, I flick a tiny bit of whisky left in the glass onto my palm, rub it, and smell my hand. By sensing the aroma that rises due to body temperature, you will be able to notice aromas you did not feel earlier.
Additionally, if you are planning to taste more whiskies, I recommend rinsing your mouth with cold water before moving on to the next glass.
And to taste properly, the food you ate before drinking whisky can also be an obstacle, so I do not eat any food other than water for up to 5 hours before the tasting, including snacks. Even if I brush my teeth, I think the taste of toothpaste interferes with tasting. Of course, it is not good for health, so please take it as a reference only.