Today a recipe fast with Thermomix and taken from the cookbook drinks, cocktails and liqueurs.
If you don't have the thermomix fairies as well by hand.
The liquor is very good and I have also given some special friend for Xmas.
Ingredients
50 gr of fine chocolate allowed
3 egg yolks (from fresh eggs)
300 gr of sugar
500 gr of fresh whole milk
the tip of a teaspoon of vanilla Bourbon
125 g of ethyl alcohol for liquors (95°)
50 gr of Whiskey
Chop the chocolate 10 sec.
Combine egg yolks, sugar and milk and cook 8 minutes. 90°
Leave to cool completely in the mouth.
Join now the vanilla, whiskey and alcohol mixing 30 sec.
Bottle and store in refrigerator.
19.3.13
27.2.13
Scotch Whiskey Drinks
Scotch Whisky, Scotch, or simply is the whisky produced exclusively and solely in Scotland; for many it is the best whisky in the world. A whisky to be Scotch, must follow certain rules and standards, issued by the Scotch Whisky Order of 1990 in the United Kingdom, which in turn repeats and the revalidation previous document that bears the same name and riasale in 1988.
This document stipulates the following policies and guidelines of these spirits, that can be called whisky "Scotch":
Scotch whisky must be produced and worked in a Scottish distillery with water and barley malt. In this preparation you can also add other types of cereals, provided that they have been treated in the distillery.
Scotch whisky must be distilled to 94.8° alcohol by volume (in order to preserve the flavor of the ingredients that was produced).
Scotch whisky must be aged in oak casks in Scotland for at least three years.
The non-Scotch whisky should be added no substance apart from water or caramel (dye).
Scotch whisky cannot be bottled with no less than 40° alcohol by volume.
History of Scotch Whisky
It is said that they were Christian monks who brought the distilling in Scotland between the 4th and the 5th century. The first documented record of Scotch whisky production dates to 1494, of the Exchequer Roll, with output of 1500 bottles. In 1506, King James IV of Scotland (1488-1513), visited the town of Dundee, where he was very surprised to learn that the barbers of this city is dedicated to the production of whisky; from this point onward we know with certainty that the Guild of Barber Surgeons of Edinburgh, were responsible for the production of this drink for medicinal purposes.
In the year 1644 is imposed a tax on whisky produced in Scotland so much that, in 1780, there were only 8 legal distilleries and 400 illegal well; but this did not last long since, in the year 1823, Parliament abolished the restrictions on the granting of licences to distilleries, closing nearly all illegal distilleries.
In 1831 Scotch whisky was a real revolution with the introduction of a new distillation process introduced by Aeneas Coffey, which allowed the production of a best whisky and lighter, making it the most famous Scotch whisky and opening spread also to other European countries. As history tells us, Scotch Whisky survived to prohibitions, wars and revolutions, depressions and recessions; but it remains the most representative whiskies in the world, present in over 200 countries.
This document stipulates the following policies and guidelines of these spirits, that can be called whisky "Scotch":
Scotch whisky must be produced and worked in a Scottish distillery with water and barley malt. In this preparation you can also add other types of cereals, provided that they have been treated in the distillery.
Scotch whisky must be distilled to 94.8° alcohol by volume (in order to preserve the flavor of the ingredients that was produced).
Scotch whisky must be aged in oak casks in Scotland for at least three years.
The non-Scotch whisky should be added no substance apart from water or caramel (dye).
Scotch whisky cannot be bottled with no less than 40° alcohol by volume.
History of Scotch Whisky
It is said that they were Christian monks who brought the distilling in Scotland between the 4th and the 5th century. The first documented record of Scotch whisky production dates to 1494, of the Exchequer Roll, with output of 1500 bottles. In 1506, King James IV of Scotland (1488-1513), visited the town of Dundee, where he was very surprised to learn that the barbers of this city is dedicated to the production of whisky; from this point onward we know with certainty that the Guild of Barber Surgeons of Edinburgh, were responsible for the production of this drink for medicinal purposes.
In the year 1644 is imposed a tax on whisky produced in Scotland so much that, in 1780, there were only 8 legal distilleries and 400 illegal well; but this did not last long since, in the year 1823, Parliament abolished the restrictions on the granting of licences to distilleries, closing nearly all illegal distilleries.
In 1831 Scotch whisky was a real revolution with the introduction of a new distillation process introduced by Aeneas Coffey, which allowed the production of a best whisky and lighter, making it the most famous Scotch whisky and opening spread also to other European countries. As history tells us, Scotch Whisky survived to prohibitions, wars and revolutions, depressions and recessions; but it remains the most representative whiskies in the world, present in over 200 countries.
10.1.13
Cocktail Recipe Whiskey Sour
A classic cocktail made with whiskey and lemon juice (sour that appears in the name, which simply means bitter). Whiskey sour you can drink as an aperitif, but is also excellent for after dinner.
Ingredients for Whiskey Sour cocktail
45 ml. of whiskey
25 ml. sugar syrup (they also sell already ready for cocktails)
30 ml. lemon juice made from fresh lemons
a dash of egg white
Preparation
Put all ingredients in a shaker. Shaken vigorously.
Paid by passing it in a strainer into a glass tumbler type bass, full of ice cubes.
Garnish the glass with a slice of lemon and a cocktail cherry.
To prepare this cocktail you can also use frozen lemon juice.
28.11.12
Whiskey in the News
Whiskey is one of the most talked about, written about, and gossiped
about drinks in the world. Between historic auctions, new offerings, and
other exciting happenings the whiskey enthusiast has a lot to keep up
on. Here are a few eye catching stories.
One of the most interesting things happening in the world of scotch whiskey is the birth of so called 'whiskey liqueurs' like Jack Daniels Honey or Rock and Rye. Birth is a deceptive term because these liqueurs have been around for some time, but only recently have large distilleries tried to market them. Although liqueurs are popular around the world the trend never really took hold here in America. Now distilleries that rely on single malt scotches or bourbon for their bread and butter are trying to create an opening, often by piggy backing off the gourmet food or 'foodie' movement. Will they be a success? This is unclear.
Although mixologists have long relied on whiskey liqueurs and liqueur in general for cocktails many people have trouble imaging Americans drinking liqueurs as an aperitif or digiestif. Fans of scotch whiskey should at least give whiskey liqueur a try. Usually it is a mix of single malt scotch and honey, fruits, or spices. It is by no means whiskey but is also by no means unpleasant.
Have you been seeing more Dalmore whiskey lately? Perhaps you've seen advertisements for it when you go buy whiskey at the liquor store or when browsing to buy scotch online? That's because the historic brewery is undergoing a rebranding of sorts. Years of lagging sales led the company to take on some new investors and use the influx of cash to shake things up. They have new ad campaign, new products, and a re-design of their stag logo. Dalmore has long been a trusted single malt scotch brand so if you haven't tried it yet now may be the time. The company and its new financiers are hoping the rebranding coupled with the distilleries historic clout will boost sales.
In some wackier whiskey related news the world record for most expensive bottle of whiskey ever sold was secured this year. What whiskey took the cake? It was a $94,000 bottle of Glenfiddich Janet Sheed Roberts Reserve. Only 11 have ever been sold! You have to wonder what a $94,000 whiskey tastes like. If that is out of your budget you can always buy one of the many more affordable Glenfiddich single malt scotches.
The Whiskey Place is your source for single malt scotch whiskey by legendary distilleries such as Glenmorangie, Glenfiddich, and Glenrothes.
One of the most interesting things happening in the world of scotch whiskey is the birth of so called 'whiskey liqueurs' like Jack Daniels Honey or Rock and Rye. Birth is a deceptive term because these liqueurs have been around for some time, but only recently have large distilleries tried to market them. Although liqueurs are popular around the world the trend never really took hold here in America. Now distilleries that rely on single malt scotches or bourbon for their bread and butter are trying to create an opening, often by piggy backing off the gourmet food or 'foodie' movement. Will they be a success? This is unclear.
Although mixologists have long relied on whiskey liqueurs and liqueur in general for cocktails many people have trouble imaging Americans drinking liqueurs as an aperitif or digiestif. Fans of scotch whiskey should at least give whiskey liqueur a try. Usually it is a mix of single malt scotch and honey, fruits, or spices. It is by no means whiskey but is also by no means unpleasant.
Have you been seeing more Dalmore whiskey lately? Perhaps you've seen advertisements for it when you go buy whiskey at the liquor store or when browsing to buy scotch online? That's because the historic brewery is undergoing a rebranding of sorts. Years of lagging sales led the company to take on some new investors and use the influx of cash to shake things up. They have new ad campaign, new products, and a re-design of their stag logo. Dalmore has long been a trusted single malt scotch brand so if you haven't tried it yet now may be the time. The company and its new financiers are hoping the rebranding coupled with the distilleries historic clout will boost sales.
In some wackier whiskey related news the world record for most expensive bottle of whiskey ever sold was secured this year. What whiskey took the cake? It was a $94,000 bottle of Glenfiddich Janet Sheed Roberts Reserve. Only 11 have ever been sold! You have to wonder what a $94,000 whiskey tastes like. If that is out of your budget you can always buy one of the many more affordable Glenfiddich single malt scotches.
The Whiskey Place is your source for single malt scotch whiskey by legendary distilleries such as Glenmorangie, Glenfiddich, and Glenrothes.
26.6.12
Irish Whiskey Caramel
An idea occurs to me: Let's prepare sweets for adults today. I suggest a recipe with which delight your guests: salty candies of Irish whiskey. They are jam soft, with enough drink to give a pleasant taste and not more than drinks.
And the distinctive touch, a pinch of salt and vanilla fragrance. Just thinking about it your mouth makes water. Go for them!
Ingredients:
1 cup of whipping cream
5 tablespoons unsalted butter
1 teaspoon salt (a little more for dusting at the end)
½ Cup Irish whiskey
½ teaspoon vanilla
1 ½ cups sugar
¼ cup corn syrup
¼ Cup water
Preparation:
He lined a mold of 20 x 20 cm with greased foil and separates. Combine the cream, butter, salt, whiskey, and vanilla.
Mix sugar, corn syrup and water in a heavy saucepan. Boil over medium heat without stirring. When the sugar begins to darken like candy, Dale turns of the pan until it turns amber. Not caramelices too here, because when you cook this mixture together with the cream it will be darker.
And the distinctive touch, a pinch of salt and vanilla fragrance. Just thinking about it your mouth makes water. Go for them!
Ingredients:
1 cup of whipping cream
5 tablespoons unsalted butter
1 teaspoon salt (a little more for dusting at the end)
½ Cup Irish whiskey
½ teaspoon vanilla
1 ½ cups sugar
¼ cup corn syrup
¼ Cup water
Preparation:
He lined a mold of 20 x 20 cm with greased foil and separates. Combine the cream, butter, salt, whiskey, and vanilla.
Mix sugar, corn syrup and water in a heavy saucepan. Boil over medium heat without stirring. When the sugar begins to darken like candy, Dale turns of the pan until it turns amber. Not caramelices too here, because when you cook this mixture together with the cream it will be darker.
20.2.09
W.'S IRISH CREME
4 eggs
8 oz. whiskey
1 tbsp. chocolate syrup
1 tsp. vanilla
1/2 tsp. coconut extract
1 can condensed milk
Put all in blender and blend well. Store in refrigerator.
8 oz. whiskey
1 tbsp. chocolate syrup
1 tsp. vanilla
1/2 tsp. coconut extract
1 can condensed milk
Put all in blender and blend well. Store in refrigerator.
10.2.09
All You Need To Know About Whiskey
In meaning, whiskey translates to “water of life”. Whiskey originated from Scotland during the early 1400's, and is very popular around the world today. Even today, whiskey tastes much like it did when it first began. Manufacturers of whiskey are strong on heritage, and therefore do all they can to capture the flavor that whiskey has always been known for.
For any occasion, whiskey is truly great. Whiskey is commonly used during weddings and ceremonies, and both the bride and groom will drink it to signify a relationship that will stand the test of time. The drink isn’t only served with weddings, as it is also popular in bars and restaurants as well. Those wishing to signify friendship can also serve whisky as a gesture of wanting to be friends.
Whiskey also makes a great gift for friends, employees, and even executives. Around the office, whiskey is very popular. When someone has had a tough day at work, few things bring out the best like whiskey. It can help someone relax, and make them feel at ease. Drink enough of it however - and you will feel as if you are king of the world!
Although it has many uses, one of the best is ice cubes. If you combine whiskey with ice cubes, the combination is truly inspiring. People often refer to it as whiskey on the rocks, as it is very commonly served in bars and restaurants. Whiskey on the rocks is also refreshing, as the ice cubes help to take some of the “bite” away from the otherwise strong and potent drink.
There are several variations of whiskey as well. Scottish whiskey, Jack Daniels, and Wild Turkey are among the most popular. Scottish whiskey is very popular in different parts of the world, while Jack Daniels is the preferred brand of whiskey in the United States. Jack is served at many bars and restaurants, and provides a great mixed drink if you pair it with Coke.
If you’re looking to buy some whiskey for your home, you’ll never have to worry about having trouble finding it. ABC stores are the best source, although if you live in a state such as California you can find it at your local grocery or department store. Whiskey is one of the best selling forms of hard liquor, with thousands of people around the world drinking it quite frequently.
Easy to find and easy to use, whiskey is easily one of the best types of alcohol that you can buy. You can use it at parties or socials, or just keep it for yourself. Whiskey is also great the body, if you drink a shot of it a day. With various ways to be used and a bold crisp flavor - whiskey is something that you can never go wrong with.
For any occasion, whiskey is truly great. Whiskey is commonly used during weddings and ceremonies, and both the bride and groom will drink it to signify a relationship that will stand the test of time. The drink isn’t only served with weddings, as it is also popular in bars and restaurants as well. Those wishing to signify friendship can also serve whisky as a gesture of wanting to be friends.
Whiskey also makes a great gift for friends, employees, and even executives. Around the office, whiskey is very popular. When someone has had a tough day at work, few things bring out the best like whiskey. It can help someone relax, and make them feel at ease. Drink enough of it however - and you will feel as if you are king of the world!
Although it has many uses, one of the best is ice cubes. If you combine whiskey with ice cubes, the combination is truly inspiring. People often refer to it as whiskey on the rocks, as it is very commonly served in bars and restaurants. Whiskey on the rocks is also refreshing, as the ice cubes help to take some of the “bite” away from the otherwise strong and potent drink.
There are several variations of whiskey as well. Scottish whiskey, Jack Daniels, and Wild Turkey are among the most popular. Scottish whiskey is very popular in different parts of the world, while Jack Daniels is the preferred brand of whiskey in the United States. Jack is served at many bars and restaurants, and provides a great mixed drink if you pair it with Coke.
If you’re looking to buy some whiskey for your home, you’ll never have to worry about having trouble finding it. ABC stores are the best source, although if you live in a state such as California you can find it at your local grocery or department store. Whiskey is one of the best selling forms of hard liquor, with thousands of people around the world drinking it quite frequently.
Easy to find and easy to use, whiskey is easily one of the best types of alcohol that you can buy. You can use it at parties or socials, or just keep it for yourself. Whiskey is also great the body, if you drink a shot of it a day. With various ways to be used and a bold crisp flavor - whiskey is something that you can never go wrong with.
30.1.09
Tullamore Dew Irish Whiskey
Tullamore Dew
The roll-call of distilleries and brands which disappeared when the Irish industry imploded is an extensive one. Locke's Kilbeggan (now revived under Cooley), Dundalk, Allman's Bandon, Comber and Tullamore are just some of the famous and respected distillers who simply found it impossible to carry on, no matter how good people thought their whiskey was.
Most of the brands simply disappeared, the names of the distillers and their whiskeys slowly slipping into a vaguely remembered past. Some, however, managed to hang on. Tullamore Dew is one of them. It also represents a history of the Irish industry in miniature.
The Tullamore distillery was built in 1829 and was bequeathed to the Daly family in 1857. In 1887, Captain Daly-a man more interested in playing polo, hunting and racing horses - made Daniel E. Williams manager. Williams was a bit like an Irish Jack Daniel, having joined the plant at age 15 and speedily worked his way up to this lofty position. The fact that a country gentleman like Captain Daly was involved in making country whiskey is evidence of how wealthy landowners began to take over from farmer-distillers as the rural population declined and new laws were passed.
Williams expanded the distillery, began exporting and created a new triple distilled pot still brand, Tullamore Dew (the 'Dew' taken from his initials) which was sold with the slogan 'Give Every man His Dew'. The quality of his 8-year-old whiskey even moved that normally crusty old historian Alfred Barnard to poetry. Eventually the Daly family sold their shares to the Williams', but popular though it was, even they couldn't keep the distillery running. In 1954, the Tullamore distillery closed.
It was a tough time for Irish whiskey. The government had, for reasons best know to itself, restricted exports of whiskey during the Second World War arguing that it would ensure ready supplies on the domestic market and continue to bring in guaranteed revenue. The UK government, on the other hand, had decided that while the whiskey industry was run down, some distilleries could stay open and exports should continue. It was a monumental blunder by the Irish. The distillers, meanwhile, were still holding firm to their belief that traditional pot still whiskey was superior to blended Scotch.
When the government raised taxes again in 1952 the writing was on the wall for distillers like the Williams' of Tullamore. No way could the domestic market support so many brands. The Irish may be famous drinkers, but even that was beyond them. In 1953 a survey by the Irish Export Board discovered that 50 per cent of whiskey-drinkers in the States had never heard of Irish whiskey. Irish emigrants now saw themselves as Americans, they had turned their backs on the 'ould country'.
Thankfully, Tullamore Dew was saved when the business was sold to Power's in 1965 and the next year became part of the Irish Distillers portfolio. These days it is owned by Cantrell & Cochrane, though the whiskey is still made at Midleton. A classic blend of traditional pot still with light grain, it's in the lighter end of the spectrum, though a 12-year-old version shows considerably more weight - probably from a higher percentage of pot still.
The overall lightness has endeared it to German and, more recently, American palates. People are interested in the brand once more and Cantrell & Cochrane has opened a heritage centre at the old Tullamore distillery site. All positive enough, but you can't help but wonder, what if...
TASTING NOTES
Tullamore Dew
On the lighter side of the Irish fence. Clean crisp and light, but not hugely exciting. * * Tullamore Dew 12-year-old So different from the standard bottling that you wonder initially if it is from the same stable. Ripe, fleshy and rich, this is the one to try. ***(*)
The roll-call of distilleries and brands which disappeared when the Irish industry imploded is an extensive one. Locke's Kilbeggan (now revived under Cooley), Dundalk, Allman's Bandon, Comber and Tullamore are just some of the famous and respected distillers who simply found it impossible to carry on, no matter how good people thought their whiskey was.
Most of the brands simply disappeared, the names of the distillers and their whiskeys slowly slipping into a vaguely remembered past. Some, however, managed to hang on. Tullamore Dew is one of them. It also represents a history of the Irish industry in miniature.
The Tullamore distillery was built in 1829 and was bequeathed to the Daly family in 1857. In 1887, Captain Daly-a man more interested in playing polo, hunting and racing horses - made Daniel E. Williams manager. Williams was a bit like an Irish Jack Daniel, having joined the plant at age 15 and speedily worked his way up to this lofty position. The fact that a country gentleman like Captain Daly was involved in making country whiskey is evidence of how wealthy landowners began to take over from farmer-distillers as the rural population declined and new laws were passed.
Williams expanded the distillery, began exporting and created a new triple distilled pot still brand, Tullamore Dew (the 'Dew' taken from his initials) which was sold with the slogan 'Give Every man His Dew'. The quality of his 8-year-old whiskey even moved that normally crusty old historian Alfred Barnard to poetry. Eventually the Daly family sold their shares to the Williams', but popular though it was, even they couldn't keep the distillery running. In 1954, the Tullamore distillery closed.
It was a tough time for Irish whiskey. The government had, for reasons best know to itself, restricted exports of whiskey during the Second World War arguing that it would ensure ready supplies on the domestic market and continue to bring in guaranteed revenue. The UK government, on the other hand, had decided that while the whiskey industry was run down, some distilleries could stay open and exports should continue. It was a monumental blunder by the Irish. The distillers, meanwhile, were still holding firm to their belief that traditional pot still whiskey was superior to blended Scotch.
When the government raised taxes again in 1952 the writing was on the wall for distillers like the Williams' of Tullamore. No way could the domestic market support so many brands. The Irish may be famous drinkers, but even that was beyond them. In 1953 a survey by the Irish Export Board discovered that 50 per cent of whiskey-drinkers in the States had never heard of Irish whiskey. Irish emigrants now saw themselves as Americans, they had turned their backs on the 'ould country'.
Thankfully, Tullamore Dew was saved when the business was sold to Power's in 1965 and the next year became part of the Irish Distillers portfolio. These days it is owned by Cantrell & Cochrane, though the whiskey is still made at Midleton. A classic blend of traditional pot still with light grain, it's in the lighter end of the spectrum, though a 12-year-old version shows considerably more weight - probably from a higher percentage of pot still.
The overall lightness has endeared it to German and, more recently, American palates. People are interested in the brand once more and Cantrell & Cochrane has opened a heritage centre at the old Tullamore distillery site. All positive enough, but you can't help but wonder, what if...
TASTING NOTES
Tullamore Dew
On the lighter side of the Irish fence. Clean crisp and light, but not hugely exciting. * * Tullamore Dew 12-year-old So different from the standard bottling that you wonder initially if it is from the same stable. Ripe, fleshy and rich, this is the one to try. ***(*)
20.1.09
Whisk It All Out! – An Overall Guide to Whiskey
Unless you’re one of the few nice people around who hasn’t even savored a drop of liquor in their whole lives, chances are that you’re at least marginally familiar of the drink whiskey. Whiskey – which is also spelled by other without the letter E – is the name used for a wide variety of delicious and distilled liquors that are produced from grains and later on aged in oak casts. Due to its grain content, a lot of people believe that whiskey is a good type of liquor to drink. In fact, there are numerous couples both in the United States and Europe who prefer to feed their babies whiskey rather than milk or water.
Whisk It that Way: How to Drink Whiskey
In the old days, Puritans had a very specific etiquette when it comes to drinking whiskey. For them, whiskey must be purely enjoyed from a tulip-shaped glass with a dash of still water. The addition of still water is necessary to maximize the uniquely delicious aroma of whiskey. Keep in mind that ice actually mutes rather than strengthens the aroma of whiskey.
Examples of whiskey-containing cocktails are the Manhattan, Whiskey Sour, Irish coffee and the very much simple ginger ale for people who are not used to drinking whiskey or any liquor for that matter.
How Do You Whisk It: The Different Kinds of Whiskey
The type of grain used in a certain mixture is usually the sole differentiating factor for the various kinds of whiskey available in the market today.
Scotch Whiskey – these drinks are usually distilled twice and aged for at least three years
Irish Whiskey – whiskey of this type would have to undergo distillation thrice and then spend at least four years in oak casts before it can be considered “drinkable”
American Straight Whiskey – these drinks require the use of a mash bill containing at least 51% or anything less than 80% of a single grain. The aging process must take place in new barrels made from American white oak that are charred prior to use.
Malt Whiskey – this term is only used for whiskeys made from 100% malted barley and nothing else. A single-malt whiskey on the other hand is exclusively produced by just one distillery and is the most expensive type of whiskey that’s out in the market. Its one-distillery production makes it taste highly distinguishable from other malted whiskeys.
Pure Pot Still Whiskey – a kind of Irish whiskey, pure pot still whiskey is produced mainly by combining malted and unmalted barley.
Blended Whiskey – this is the name used to describe whiskies of different kinds that are blended together and contains straight whiskey as well as neutral spirits; its production process permits distilleries to preserve quite a consistent flavor and mellower than single-malt whiskeys.
Places to Whisk It: Significant Geographical Locations in the History of Whiskey Production
Scotland – Although all types of whiskey are made in Scotland, their favorite type of whiskey would be single-malt Scotches. Scottish people also prefer to call whiskeys as “whisky”. Well-known Scottish brands of whiskey would be Glenmorangie, Chivas Regal and Glenlivet.
United States – The producers of whiskeys such as Bourbon, Tennesee and even the home brewed whiskey version called Moonshine, North America is also fond of calling Scotch whiskeys simply as “Scotch”. Jim Beam Black Label and Jack Daniels are examples of Popular American brands of whiskey.
Ireland – Because of their triple distillation and 4 year aging process, Irish whiskeys are acclaimed for their extra smoothness and flavorful taste. Famous Irish whiskey brands would be Connemara and Tullamore Dew.
Whisk It that Way: How to Drink Whiskey
In the old days, Puritans had a very specific etiquette when it comes to drinking whiskey. For them, whiskey must be purely enjoyed from a tulip-shaped glass with a dash of still water. The addition of still water is necessary to maximize the uniquely delicious aroma of whiskey. Keep in mind that ice actually mutes rather than strengthens the aroma of whiskey.
Examples of whiskey-containing cocktails are the Manhattan, Whiskey Sour, Irish coffee and the very much simple ginger ale for people who are not used to drinking whiskey or any liquor for that matter.
How Do You Whisk It: The Different Kinds of Whiskey
The type of grain used in a certain mixture is usually the sole differentiating factor for the various kinds of whiskey available in the market today.
Scotch Whiskey – these drinks are usually distilled twice and aged for at least three years
Irish Whiskey – whiskey of this type would have to undergo distillation thrice and then spend at least four years in oak casts before it can be considered “drinkable”
American Straight Whiskey – these drinks require the use of a mash bill containing at least 51% or anything less than 80% of a single grain. The aging process must take place in new barrels made from American white oak that are charred prior to use.
Malt Whiskey – this term is only used for whiskeys made from 100% malted barley and nothing else. A single-malt whiskey on the other hand is exclusively produced by just one distillery and is the most expensive type of whiskey that’s out in the market. Its one-distillery production makes it taste highly distinguishable from other malted whiskeys.
Pure Pot Still Whiskey – a kind of Irish whiskey, pure pot still whiskey is produced mainly by combining malted and unmalted barley.
Blended Whiskey – this is the name used to describe whiskies of different kinds that are blended together and contains straight whiskey as well as neutral spirits; its production process permits distilleries to preserve quite a consistent flavor and mellower than single-malt whiskeys.
Places to Whisk It: Significant Geographical Locations in the History of Whiskey Production
Scotland – Although all types of whiskey are made in Scotland, their favorite type of whiskey would be single-malt Scotches. Scottish people also prefer to call whiskeys as “whisky”. Well-known Scottish brands of whiskey would be Glenmorangie, Chivas Regal and Glenlivet.
United States – The producers of whiskeys such as Bourbon, Tennesee and even the home brewed whiskey version called Moonshine, North America is also fond of calling Scotch whiskeys simply as “Scotch”. Jim Beam Black Label and Jack Daniels are examples of Popular American brands of whiskey.
Ireland – Because of their triple distillation and 4 year aging process, Irish whiskeys are acclaimed for their extra smoothness and flavorful taste. Famous Irish whiskey brands would be Connemara and Tullamore Dew.
19.1.09
Global whiskeys
Scotland is not the only country that can put out a quality scotch product. Many countries have ventured into the spirits domain. Canada is one of them. The Canadian whiskeys are starting to shine with products that are crisp and bold to the taste buds.
Following strict compliance with Canadian regulations these spirits are distilled and bottled no less than two years before consumption. Usually the bottling is done no sooner than six years and many are much longer than that now.
They are not noted as straight whiskies as they are blended. They are bold and lightly flavored yet manage to keep a very distinctive body and character. The Canadian government carries out rigid control of the Excise Tax and labeling.
There have been no stipulations in place for the grain formulas or distilling processes. Nor have the maturing factors or time frames been ruled or governed. They have left it up to the producers of this product to determine what markets abroad and at home desire from their product. It has been shown that this was a wise decision as the Canadian makers seem to be holding strong in all markets and fields.
Not unlike the brands found in the United States the distillery function is pretty much a standard deal with the exception of the use of cereal grains and some trade secrets. Since Canadian distillers are not faced with artificial proof restriction in their distillation procedures, they are able to operate continuous distillation systems under conditions that are optimum for the separation and selection of desirable congeners.
The relationship between beverage spirits and the congeners is in no way marred while in the fermentation mash solution. The casks are made of white oak and are rated in US gallons matured cooperage insures compatibility of the fine whiskies. The delicate flavor and per portions that the maturing batches cooperage is a fine trade secret.
It was spelled out with Sir Joseph Seagram. He decided in 1911 that an appropriate whiskey should be made for the wedding of his son. This blend became known as Seagram’s V.O or very own whiskey as it is known in those parts. Only pedigree grains and the finest of spring water were and still are used today to create this wonderful and bold whiskey.
The master blender has at his disposal over 2,000 choice and premium flavored bases that he can choose from for his secret and delightful blends.
Following strict compliance with Canadian regulations these spirits are distilled and bottled no less than two years before consumption. Usually the bottling is done no sooner than six years and many are much longer than that now.
They are not noted as straight whiskies as they are blended. They are bold and lightly flavored yet manage to keep a very distinctive body and character. The Canadian government carries out rigid control of the Excise Tax and labeling.
There have been no stipulations in place for the grain formulas or distilling processes. Nor have the maturing factors or time frames been ruled or governed. They have left it up to the producers of this product to determine what markets abroad and at home desire from their product. It has been shown that this was a wise decision as the Canadian makers seem to be holding strong in all markets and fields.
Not unlike the brands found in the United States the distillery function is pretty much a standard deal with the exception of the use of cereal grains and some trade secrets. Since Canadian distillers are not faced with artificial proof restriction in their distillation procedures, they are able to operate continuous distillation systems under conditions that are optimum for the separation and selection of desirable congeners.
The relationship between beverage spirits and the congeners is in no way marred while in the fermentation mash solution. The casks are made of white oak and are rated in US gallons matured cooperage insures compatibility of the fine whiskies. The delicate flavor and per portions that the maturing batches cooperage is a fine trade secret.
It was spelled out with Sir Joseph Seagram. He decided in 1911 that an appropriate whiskey should be made for the wedding of his son. This blend became known as Seagram’s V.O or very own whiskey as it is known in those parts. Only pedigree grains and the finest of spring water were and still are used today to create this wonderful and bold whiskey.
The master blender has at his disposal over 2,000 choice and premium flavored bases that he can choose from for his secret and delightful blends.
10.1.09
The Origin Scotch and Irish Whiskey
The origin of Irish whisky is a little cloudy, no one is actually sure when it was 1st created, it is summised that brewing started sometime in the 12th century.
Irish whisky is barley, malt whisky made in Ireland. Irish whisky resembles Scotch whiskey in that its ingredients and formulation is slightly different.
Note that Irish whisky is written differently.Peat is almost never used when malting Irish whisky, resulting in a whisky with a smoother, sweeter flavour. In most Irish whiskys, the smoky, earthy flavors of Scotch are absent.
Common wisdom says that the Irish invented whisky, but it is speculated that the Scots perfected it. Both claims are open to doubt, if "beauty is in the eye of the beholder," then "perfection is on the tongue of the glassholder." In other words it is a question of taste. The word whisky comes from the Irish Gaelic term "uisce beatha" which translates as "water of life" ("uisce" is pronounced ish-ka).
There are fewer distilleries of Irish whisky than there are distillers of Scotch. Economic difficulties in the last couple of centuries have led to great number of mergers and closures.
Currently there are only three distilleries operating in the whole of Ireland (although each produces a number of different whiskies.) Irish whisky, like Scotch, comes in several forms. Like Scotch whisky, there is single malt, (100% malted barley and grain whisky.
Grain whisky is much lighter and more neutral in flavor than single malt and is almost never bottled as a single grain. It is instead used to blend with single malt to produce a lighter blended whisky.
Unique to Irish whisky distilling and something that the scotch have never followed on, is pure pot still whisky (100% barley, both malted and unmalted, distilled in a pot still). The "green" unmalted barley gives the pure pot still whisky a spicy, unique Irish quality. Like single malt, pure pot still is sold as such or blended with grain whisky.
Irish whisky is believed to be one of the earliest distilled beverages in Europe, dating to the mid-12th century). The Old Bushmills Distillery also lays claim to being the oldest licensed distillery in the world since gaining a license in 1608.
Irish whisky is barley, malt whisky made in Ireland. Irish whisky resembles Scotch whiskey in that its ingredients and formulation is slightly different.
Note that Irish whisky is written differently.Peat is almost never used when malting Irish whisky, resulting in a whisky with a smoother, sweeter flavour. In most Irish whiskys, the smoky, earthy flavors of Scotch are absent.
Common wisdom says that the Irish invented whisky, but it is speculated that the Scots perfected it. Both claims are open to doubt, if "beauty is in the eye of the beholder," then "perfection is on the tongue of the glassholder." In other words it is a question of taste. The word whisky comes from the Irish Gaelic term "uisce beatha" which translates as "water of life" ("uisce" is pronounced ish-ka).
There are fewer distilleries of Irish whisky than there are distillers of Scotch. Economic difficulties in the last couple of centuries have led to great number of mergers and closures.
Currently there are only three distilleries operating in the whole of Ireland (although each produces a number of different whiskies.) Irish whisky, like Scotch, comes in several forms. Like Scotch whisky, there is single malt, (100% malted barley and grain whisky.
Grain whisky is much lighter and more neutral in flavor than single malt and is almost never bottled as a single grain. It is instead used to blend with single malt to produce a lighter blended whisky.
Unique to Irish whisky distilling and something that the scotch have never followed on, is pure pot still whisky (100% barley, both malted and unmalted, distilled in a pot still). The "green" unmalted barley gives the pure pot still whisky a spicy, unique Irish quality. Like single malt, pure pot still is sold as such or blended with grain whisky.
Irish whisky is believed to be one of the earliest distilled beverages in Europe, dating to the mid-12th century). The Old Bushmills Distillery also lays claim to being the oldest licensed distillery in the world since gaining a license in 1608.
1.1.09
Some Facts About Whiskey Or Whisky
When discussing whisky the first thing that needs to be know is that there are two legitimate spellings. The Scotts and Canadians spell whisky without the “e”, while the Irish and Americans spell it with an “e” as in whiskey. This should be the first indication that the world of whisky is a very complicated one and has many regional differences in taste and production. This is part of what makes whisky such an interesting and enjoyable spirit.
Historically it is believed that the Irish were the first to make whiskey, however the Scotts have also laid claim to being the first whisky producers. The Irish used the term “uisce beatha” ("Water of Life" in Gaelic) to describe whiskey, so it must have been important.
Both the Scottish and Irish make whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is roasted over open peat fires to dry, this results in the grain picking up the peat flavour. In Ireland, the malted barely is dried in closed ovens, and is never exposed to the smoke. The process of mashing and fermentation is much the same for both countries. In the distillation step, the Irish, most of the time, distill their product three times, which results in a very pure distillate which makes Irish whiskey exceptionally smooth. The Scottish distill their product twice and this results in more flavour in the spirit.
In North America there is Canadian whisky and American whiskey, which has a number of regional classifications including Bourbon and Tennessee whiskey. Each product in North America is unique and is regulated by the government. Canadian whisky is the number one imported spirit into the United States and is second in consumption only to vodka.
American whiskey has a number of regulation depending on the definition of the product. Bourbon must be made from fermented mash of not less than 51% corn, rye, wheat, malted barely or malted rye grain. It cannot be distilled at a proof higher than 160 and must be stored in new oak barrels at a proof of 125 or less. Blended American whiskey must be made from at least 20% whiskey aged two or more years with the remainder made from unaged neutral grain spirit. American corn whiskey must be made from a minimum mash of 80% corn. Tennessee whiskey follows the same regulations as Bourbon, but is charcoal filtered (Lincoln County Process), so it does not qualify as a bourbon.
Canadian whisky must be ages for at least three years, but for the most part the Canadian government allows the expertise of the distiller to define the characteristics of the final product so there are no limits on distillation proof or barrel requirements. Any Canadian whisky that is aged for less than four years must have the age listed on the bottle. Most Canadian whisky is aged for six or more years. Canadian whisky is generally a blended spirit. The term “blended” means that the final product is made from a number different types of distilled product. For example, a Canadian whisky may be composed of corn, barely, wheat and rye distillates that have been aged in selected used or new oak barrels. Some Canadian producers put all of the grains in one vat and ferment them as a whole and pre-blend and age the distillate. Other producers ferment each grain individually and age each distillate separately and then blend a final product from a mixture of spirits. Most Canadian whisky is distilled twice.
This article has only scratched the surface of the whisk(e)y world. There are many regional characteristics of whisky and many other counties are producing this fine spirit. It would take a lifetime to explore the complete world of whisky, but it would be a worthy attempt.
Historically it is believed that the Irish were the first to make whiskey, however the Scotts have also laid claim to being the first whisky producers. The Irish used the term “uisce beatha” ("Water of Life" in Gaelic) to describe whiskey, so it must have been important.
Both the Scottish and Irish make whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is roasted over open peat fires to dry, this results in the grain picking up the peat flavour. In Ireland, the malted barely is dried in closed ovens, and is never exposed to the smoke. The process of mashing and fermentation is much the same for both countries. In the distillation step, the Irish, most of the time, distill their product three times, which results in a very pure distillate which makes Irish whiskey exceptionally smooth. The Scottish distill their product twice and this results in more flavour in the spirit.
In North America there is Canadian whisky and American whiskey, which has a number of regional classifications including Bourbon and Tennessee whiskey. Each product in North America is unique and is regulated by the government. Canadian whisky is the number one imported spirit into the United States and is second in consumption only to vodka.
American whiskey has a number of regulation depending on the definition of the product. Bourbon must be made from fermented mash of not less than 51% corn, rye, wheat, malted barely or malted rye grain. It cannot be distilled at a proof higher than 160 and must be stored in new oak barrels at a proof of 125 or less. Blended American whiskey must be made from at least 20% whiskey aged two or more years with the remainder made from unaged neutral grain spirit. American corn whiskey must be made from a minimum mash of 80% corn. Tennessee whiskey follows the same regulations as Bourbon, but is charcoal filtered (Lincoln County Process), so it does not qualify as a bourbon.
Canadian whisky must be ages for at least three years, but for the most part the Canadian government allows the expertise of the distiller to define the characteristics of the final product so there are no limits on distillation proof or barrel requirements. Any Canadian whisky that is aged for less than four years must have the age listed on the bottle. Most Canadian whisky is aged for six or more years. Canadian whisky is generally a blended spirit. The term “blended” means that the final product is made from a number different types of distilled product. For example, a Canadian whisky may be composed of corn, barely, wheat and rye distillates that have been aged in selected used or new oak barrels. Some Canadian producers put all of the grains in one vat and ferment them as a whole and pre-blend and age the distillate. Other producers ferment each grain individually and age each distillate separately and then blend a final product from a mixture of spirits. Most Canadian whisky is distilled twice.
This article has only scratched the surface of the whisk(e)y world. There are many regional characteristics of whisky and many other counties are producing this fine spirit. It would take a lifetime to explore the complete world of whisky, but it would be a worthy attempt.
30.12.08
Jim Beam An American Whiskey
Jim Beam is one of the big names of bourbon, so there's no surprise to find a big man behind it all. Booker Noe isn't just physically huge, he is one of the foundation stones of the modern industry. Booker is Jim's grandson and still lives in Jim's old house in Bardstown.
Talk to him and you are tapping straight into the history of bourbon itself.
Today, Jim Beam is the world's biggest selling bourbon, but in 1934 things weren't so rosy. Prohibition had been in force for 13 years, and there was no stock left. To start up again would be expensive and risky. But this didn't deter Jim who, aged 70, built a new distillery in Clermont in just 120 days. What else could a Beam do? Whiskey making runs in their veins. After all, Booker's great-great-great grandfather Jacob Beam started making whiskey commercially in 1795.
This was the distilling capital of the world before it was put out of business by the government,' says Booker. 'Why did he start it up again? Remember, he'd been in the whiskey business for 40 years before Prohibition. Beams have now been making bourbon for 205 years.'
Booker has now passed the reins to Jerry Dalton, the first non-Beam to be appointed master distiller. The fact that he lived in the house directly behind Booker's is pure coincidence. 'Well, even a blind hog finds an acorn every so often!' he laughs. For all his modesty, Jerry is a highly respected distiller and, though reluctant to give away too many company secrets, will take you deep into the process.
There's a sequence of special quirks at work in Beam's two plants, but it's yeast that Jerry zooms in on. For Scottish distillers, yeast is merely a catalyst that converts sugar to alcohol and CO2- However, for bourbon distillers it has almost mystical properties and each firm guards its own strain(s): Beam is still using the yeasts propagated by Jim in his kitchen in the 1930s.
'Different yeasts produce different levels of fusel oil, which will ultimately have an effect on the flavour,' Jerry explains. 'In ageing, the fusel oils form esters with whatever acids are present. Each yeast will give different proportions of these fusel oils, so you get different flavour profiles.
When you combine the special yeasts with the higher-than-average percentage of backset (which produces what Jerry calls Beam's 'bold' flavour), and the two-and-a-half times distillation (the vapour from the beer still passes through a thumper before being redistilled in the doubler) the signature Beam character is taking shape.
But if Jim Beam White Label is the world's best-known bourbon, it's the firm's small batch range which is rightly making waves. The four-strong selection is clear evidence of how complex a spirit bourbon can be, but the one closest to Booker's heart, not surprisingly, is the one which he selects personally and which carries his name.
'Booker's is the only one that's bottled at the same proof at which it went into the barrel,' he says, with considerable relish. 'It's whiskey like it was a hundred years ago'.
If the style hasn't changed, the methods certainly have. Does today's high-tech approach of distilling make Jerry less of an artist and more of a scientist? 'I'm a bit of both,' he says. 'There's an art to making bourbon that has evolved over two hundred years, but I'm also a scientist who wants to find better ways to control the process and preserve the mystery behind it all'.
The techniques may be space-age, but the small batch range signals a return to a time when bourbon meant big, bold and flavoursome whiskey. 'People just kinda got away from flavour,' muses Booker. 'After Prohibition they cut the proof or blended it to make it go further. Now flavour's coming back. The industry's been badly beat up, but now it's rolling again. It'll be back now that people are tasting this super-good whiskey. Hell yes, bourbon's back.
TASTING NOTES
Jim Beam White Label 4-year-old
80ฐproof Lightly oaked, with some light spicy notes. Clean and sound. * *
Small batch range
Basil Hayden 8-year-old
80ฐproof Light and rye-accented, with plenty of lemon and tobacco leaf notes. Clean, with crisp rye mixing it with dark, ripe, nutty fruit. * * *
Baker's 7-year-old
107 proof Richer, with a leather armchair kind of nose and lots of overripe fruit. Slightly biscuity to start with, then good sweet vanilla fruit. * * *
Knob Creek 9-year-old
100 proof Rich and sweet with honey, blackberry and spun sugar. Elegant and super-ripe, with a hint of vanilla and some light cinnamon spice on the finish. * * * * *
Booker's 7-year-old
126.5 proof Amazingly complex without water, for such a powerful Bourbon - and a bit like a grizzly bear dancing. Huge and flavour-packed with raisin, chestnut honey, black cherry, pepper, cinnamon and toffee. Rich and immensely powerful, mixing orange peel, creme brulee and tobacco/cigar blown along by a hickory wind. Immense. **** *
Talk to him and you are tapping straight into the history of bourbon itself.
Today, Jim Beam is the world's biggest selling bourbon, but in 1934 things weren't so rosy. Prohibition had been in force for 13 years, and there was no stock left. To start up again would be expensive and risky. But this didn't deter Jim who, aged 70, built a new distillery in Clermont in just 120 days. What else could a Beam do? Whiskey making runs in their veins. After all, Booker's great-great-great grandfather Jacob Beam started making whiskey commercially in 1795.
This was the distilling capital of the world before it was put out of business by the government,' says Booker. 'Why did he start it up again? Remember, he'd been in the whiskey business for 40 years before Prohibition. Beams have now been making bourbon for 205 years.'
Booker has now passed the reins to Jerry Dalton, the first non-Beam to be appointed master distiller. The fact that he lived in the house directly behind Booker's is pure coincidence. 'Well, even a blind hog finds an acorn every so often!' he laughs. For all his modesty, Jerry is a highly respected distiller and, though reluctant to give away too many company secrets, will take you deep into the process.
There's a sequence of special quirks at work in Beam's two plants, but it's yeast that Jerry zooms in on. For Scottish distillers, yeast is merely a catalyst that converts sugar to alcohol and CO2- However, for bourbon distillers it has almost mystical properties and each firm guards its own strain(s): Beam is still using the yeasts propagated by Jim in his kitchen in the 1930s.
'Different yeasts produce different levels of fusel oil, which will ultimately have an effect on the flavour,' Jerry explains. 'In ageing, the fusel oils form esters with whatever acids are present. Each yeast will give different proportions of these fusel oils, so you get different flavour profiles.
When you combine the special yeasts with the higher-than-average percentage of backset (which produces what Jerry calls Beam's 'bold' flavour), and the two-and-a-half times distillation (the vapour from the beer still passes through a thumper before being redistilled in the doubler) the signature Beam character is taking shape.
But if Jim Beam White Label is the world's best-known bourbon, it's the firm's small batch range which is rightly making waves. The four-strong selection is clear evidence of how complex a spirit bourbon can be, but the one closest to Booker's heart, not surprisingly, is the one which he selects personally and which carries his name.
'Booker's is the only one that's bottled at the same proof at which it went into the barrel,' he says, with considerable relish. 'It's whiskey like it was a hundred years ago'.
If the style hasn't changed, the methods certainly have. Does today's high-tech approach of distilling make Jerry less of an artist and more of a scientist? 'I'm a bit of both,' he says. 'There's an art to making bourbon that has evolved over two hundred years, but I'm also a scientist who wants to find better ways to control the process and preserve the mystery behind it all'.
The techniques may be space-age, but the small batch range signals a return to a time when bourbon meant big, bold and flavoursome whiskey. 'People just kinda got away from flavour,' muses Booker. 'After Prohibition they cut the proof or blended it to make it go further. Now flavour's coming back. The industry's been badly beat up, but now it's rolling again. It'll be back now that people are tasting this super-good whiskey. Hell yes, bourbon's back.
TASTING NOTES
Jim Beam White Label 4-year-old
80ฐproof Lightly oaked, with some light spicy notes. Clean and sound. * *
Small batch range
Basil Hayden 8-year-old
80ฐproof Light and rye-accented, with plenty of lemon and tobacco leaf notes. Clean, with crisp rye mixing it with dark, ripe, nutty fruit. * * *
Baker's 7-year-old
107 proof Richer, with a leather armchair kind of nose and lots of overripe fruit. Slightly biscuity to start with, then good sweet vanilla fruit. * * *
Knob Creek 9-year-old
100 proof Rich and sweet with honey, blackberry and spun sugar. Elegant and super-ripe, with a hint of vanilla and some light cinnamon spice on the finish. * * * * *
Booker's 7-year-old
126.5 proof Amazingly complex without water, for such a powerful Bourbon - and a bit like a grizzly bear dancing. Huge and flavour-packed with raisin, chestnut honey, black cherry, pepper, cinnamon and toffee. Rich and immensely powerful, mixing orange peel, creme brulee and tobacco/cigar blown along by a hickory wind. Immense. **** *
20.12.08
Maker Mark American Whiskey
Makers Mark
The Samuels, like the Beams, are part and parcel of Kentucky's history. The family has been a distillers since 1780, and their TW Samuels brand was an early classic. One of their ancestors, Rueben Samuels, married Zerelda James, whose sons became better known for a less peaceful way of life. Bill Samuels, current boss of Maker's Mark, still has Jesse's and Frank's pistols hanging on the wall of his office.
A discussion of the human influence on whiskey leads Bill to muse on his father, Bill Samuels Sr, who was something of a visionary in these parts. He bought the run-down Happy Hollow distillery in 1953 and started making a new kind of bourbon his way, in a different, softer style. After consulting another legend of the industry, Pappy Van Winkle, he created a new mashbill using winter wheat instead of rye, aged the whiskey for longer and sold it at a higher price. Not the standard approach in post-war Kentucky.
'In 1953, Dad was talking of how people were looking for a more refined version of bourbon,' recalls Bill. 'He knew the things that he wanted to preserve, the ones he wanted to throw out. He was going to create a bourbon to suit his taste: it had damn-all to do with the market! He just thought bourbon should taste better'.
The industry is full of such purely personal likes and dislikes dictating the taste of a brand. Bill Sr simply didn't like aggressive whiskey, so he changed everything. His was a gentle crusade. The family may be related to the James gang, but coming out guns blazing just ain't their style. Bill Sr may have had the vision, but it was his son who took Maker's Mark across the world, talking up high-quality, premium-priced liquor at the time the industry was at its nadir. Still, the Maker's Mark crusade must have seemed doomed. Tn the 1960s there wasn't a nickel's-worth of difference between bourbon and bourbon-flavoured vodka', says Bill.
'The industry was at the end of the road because no-one could afford the $100 barrel. Bourbon can never be a mass-market commodity, because we have that high cost legally built in'. Having to buy new barrels is less problematic when the product is selling for a higher price.
You can list the differences in production that set Maker's Mark apart: the mashbill; the yeast strain created by Bill's great-greatญgrandfather; the double distillation; the charcoal added to the white dog as a filtering agent; the air-dried wood; the way the barrels are rotated in the high-rack warehouses. All these give the product its character, but ultimately Maker's Mark is about the stubborn Samuels family and the people who work in the distillery.
Bill Sr has been proved right. These days premium bourbon is one of the most exciting areas in world whisky, but Bill refuses to take the credit for this turnaround. Like all great whisky men he realizes he's part of a team. 'If I could do one little thing, I'd bring out my ancestors to see that bourbon is finally no longer a wilderness product. The six generations before me did the heavy lifting,' he says. 'Dad said he'd change the face of bourbon. When he started no-one gave him a chance, but by the time I retire bourbon will be the talk of the town'.
He believes the new premium sector will be a major factor in restoring pride to the industry. 'Higher margins fire up the creative juices,' he says. 'The industry is improving and the products are infinitely better, because they are high price. Now there's an opportunity for the talented people in the industry to practise their art and not just produce a low-cost product. The question is whether we have sufficient discipline not to disappoint people's high expectations ... that's what Dad would have said.'
TASTING NOTES
Maker's Mark 90ฐproof Lovely, complex mix of flowers, cumin, cinnamon, marzipan/anise, vanilla and light honey. A soft start, then great interplay between silky-soft honeyed fruit, vanilla-toffee and balanced oak flavours. Some chocolate on the finish. Gentle, easy and complex. *****
The Samuels, like the Beams, are part and parcel of Kentucky's history. The family has been a distillers since 1780, and their TW Samuels brand was an early classic. One of their ancestors, Rueben Samuels, married Zerelda James, whose sons became better known for a less peaceful way of life. Bill Samuels, current boss of Maker's Mark, still has Jesse's and Frank's pistols hanging on the wall of his office.
A discussion of the human influence on whiskey leads Bill to muse on his father, Bill Samuels Sr, who was something of a visionary in these parts. He bought the run-down Happy Hollow distillery in 1953 and started making a new kind of bourbon his way, in a different, softer style. After consulting another legend of the industry, Pappy Van Winkle, he created a new mashbill using winter wheat instead of rye, aged the whiskey for longer and sold it at a higher price. Not the standard approach in post-war Kentucky.
'In 1953, Dad was talking of how people were looking for a more refined version of bourbon,' recalls Bill. 'He knew the things that he wanted to preserve, the ones he wanted to throw out. He was going to create a bourbon to suit his taste: it had damn-all to do with the market! He just thought bourbon should taste better'.
The industry is full of such purely personal likes and dislikes dictating the taste of a brand. Bill Sr simply didn't like aggressive whiskey, so he changed everything. His was a gentle crusade. The family may be related to the James gang, but coming out guns blazing just ain't their style. Bill Sr may have had the vision, but it was his son who took Maker's Mark across the world, talking up high-quality, premium-priced liquor at the time the industry was at its nadir. Still, the Maker's Mark crusade must have seemed doomed. Tn the 1960s there wasn't a nickel's-worth of difference between bourbon and bourbon-flavoured vodka', says Bill.
'The industry was at the end of the road because no-one could afford the $100 barrel. Bourbon can never be a mass-market commodity, because we have that high cost legally built in'. Having to buy new barrels is less problematic when the product is selling for a higher price.
You can list the differences in production that set Maker's Mark apart: the mashbill; the yeast strain created by Bill's great-greatญgrandfather; the double distillation; the charcoal added to the white dog as a filtering agent; the air-dried wood; the way the barrels are rotated in the high-rack warehouses. All these give the product its character, but ultimately Maker's Mark is about the stubborn Samuels family and the people who work in the distillery.
Bill Sr has been proved right. These days premium bourbon is one of the most exciting areas in world whisky, but Bill refuses to take the credit for this turnaround. Like all great whisky men he realizes he's part of a team. 'If I could do one little thing, I'd bring out my ancestors to see that bourbon is finally no longer a wilderness product. The six generations before me did the heavy lifting,' he says. 'Dad said he'd change the face of bourbon. When he started no-one gave him a chance, but by the time I retire bourbon will be the talk of the town'.
He believes the new premium sector will be a major factor in restoring pride to the industry. 'Higher margins fire up the creative juices,' he says. 'The industry is improving and the products are infinitely better, because they are high price. Now there's an opportunity for the talented people in the industry to practise their art and not just produce a low-cost product. The question is whether we have sufficient discipline not to disappoint people's high expectations ... that's what Dad would have said.'
TASTING NOTES
Maker's Mark 90ฐproof Lovely, complex mix of flowers, cumin, cinnamon, marzipan/anise, vanilla and light honey. A soft start, then great interplay between silky-soft honeyed fruit, vanilla-toffee and balanced oak flavours. Some chocolate on the finish. Gentle, easy and complex. *****
15.12.08
Potted Whiskey
It would be appropriate for a people-based profile of whisky to begin by naming the first whisky maker. Sadly, no-one knows who he was. In fact, no-one knows who the first distiller was. It is clear that from AD 4 onwards, alchemists in China, India, Arabia, Egypt and Greece were using distillation to make turpentine, medicines, makeup (al-kohl, our alcohol) and perfumes, but there is no evidence that they adapted brewing techniques to make whisky.
How the Irish and Scots got in on the act is equally mysterious. The Celts may have known about distillation, but apart from a couple of enigmatic references in the 6th century AD there's no proof. What is agreed is that distillation arrived in Scotland with the monks of the Celtic Church, suggesting that distillation was already taking place in Ireland - perhaps Irish monks had encountered the art in Sicily or Andalucia, or through their ancient trading links with the Phoenicians.
By the time Friar John Cor bought his famous eight bolls of malt in 1495 - the first record of whisky making in Scotland -distillation was widely practised across Europe. It is hardly surprising that the first distillers were monks: the water of life, aquavitae (uisge beatha in Scots Gaelic) was a medicine made in monastic laboratories, and markedly different to today's whisky. Flavoured with heather, honey, roots, herbs and spices - partly to hide off-flavours, partly because it was a medicine -this medieval mix was closer to a crude whisky liqueur.
Until the beginning of the 19th century the top Irish brands were flavoured in this way. It was only when whisky began to be made in great houses and crofts alike that it became recognisable as the drink we know today. Distillers have always used the main crop of their region as the base for their spirits, and in Scotland and Ireland that meant barley. Making whisky was a means of using up surplus grain: in winter, cattle could be fed on the grains left after mashing and crofters could use their whisky as part-payment of rent. Made in batches in small pot stills, the process used for malt whisky today, whisky soon became an integral part of rural life.
When crofter-distillers from Scotland arc Ireland were driven off their land from 1 ~4; onwards, whisky spread to America and Canada. Though rye whiskey had been made as early as 1640, it was this sudden wave of immigrants that established whiskey as North America's spirit. They, too, used the local grains - rye, corn and wheat - and by 1783 commercial production had kicked or: in Kentucky.
By 1825, the whisky industry in Scotland and Ireland was controlled by men of capin. Gone were the days of the crofter-distiller making enough to fuel the craic and the ceilidh and pay the rent. New legislation ushered in a building programme of new malt distilleries across the Highlands and in Ireland. At the start of the 19th century Irish whiskey had the highest international reputation, with the heavily-peated Scottish malts considered an acquired taste. Then in 1827, Robert Stein invented a continuous still (see pages 86-87), which not only mace distilling less labour-intensive but produced lighter, grain-based whisky which could be mass produced. Adapted in 1831 by Aenea-Coffey, the continuous still changed whisky production forever.
Distillers in the Scottish Lowlands seized the new invention and by the 1850s grocer and wine merchants such as John Walker. George Ballantine, James Chivas, John Dewar and Matthew Gloag began blending malt with the light grain, and the public sa: up and took notice. The Irish resisted, for a time. Distillers including John Jameson and John Power, who were already enjoying international prestige with their pot-still whiskies, refused to use the continuous method, dismissing it as an adulteration o: 'real' whisky.
The North Americans had no such qualms and Coffey's patent still was soon adopted in America and Canada. This interest, along with James Crow's research into quality control in Kentucky, improved consistency. The Canadians were so enamoured of the Coffey still that, in 1875, they passed legislation decreeing that Canadian whisky could only be made from grain distilled in a continuous still, and aged for a minimum of three years in oak barrels. The quality-oriented, modern industry was taking shape. Even at this stage there was no indication that whisky would become the world's best-selling spirit. Brandy was still more popular, but the vine parasite phylloxera vastrix put paid to that when, from the 1870s onwards, it wiped out Europe's vineyards - and the brandy industry with them.
It is entirely possible that American whiskey would have become the world's dominant player, were it not for the growth of the Temperance Movement in the US which led to Prohibition in 1919. At that time, Irish whiskey was selling more in America than Scotch, but while Scotch and Canadian whisky managed to retain a quality image, Irish whiskies lost their biggest market overnight and were being (badly) copied by bootleggers. Their reputation plummeted. At the same time, Irish independence led to the ban of Irish products in Britain and the Empire. With no markets left, the Irish industry imploded and blended Scotch took over.
This was the situation until the late 1970s when, through industry complacency, or the inevitability of changing fashion, young drinkers turned away from brown spirits or the global whisky industry fell into deep depression. Blended Scotch has struggled hard to regain consumer confidence in its old markets, though it has enjoyed success in southern Europe and Asia. But in America, northern Europe and Britain, malts have kept the whisky dream alive. This recent fascination with premium whisky has also boosted the American whiskey industry and sparked a new optimism in Ireland and Canada. There are now more quality whiskies on offer than ever before, and a renewed interest in how they are made and the people who make them.
How the Irish and Scots got in on the act is equally mysterious. The Celts may have known about distillation, but apart from a couple of enigmatic references in the 6th century AD there's no proof. What is agreed is that distillation arrived in Scotland with the monks of the Celtic Church, suggesting that distillation was already taking place in Ireland - perhaps Irish monks had encountered the art in Sicily or Andalucia, or through their ancient trading links with the Phoenicians.
By the time Friar John Cor bought his famous eight bolls of malt in 1495 - the first record of whisky making in Scotland -distillation was widely practised across Europe. It is hardly surprising that the first distillers were monks: the water of life, aquavitae (uisge beatha in Scots Gaelic) was a medicine made in monastic laboratories, and markedly different to today's whisky. Flavoured with heather, honey, roots, herbs and spices - partly to hide off-flavours, partly because it was a medicine -this medieval mix was closer to a crude whisky liqueur.
Until the beginning of the 19th century the top Irish brands were flavoured in this way. It was only when whisky began to be made in great houses and crofts alike that it became recognisable as the drink we know today. Distillers have always used the main crop of their region as the base for their spirits, and in Scotland and Ireland that meant barley. Making whisky was a means of using up surplus grain: in winter, cattle could be fed on the grains left after mashing and crofters could use their whisky as part-payment of rent. Made in batches in small pot stills, the process used for malt whisky today, whisky soon became an integral part of rural life.
When crofter-distillers from Scotland arc Ireland were driven off their land from 1 ~4; onwards, whisky spread to America and Canada. Though rye whiskey had been made as early as 1640, it was this sudden wave of immigrants that established whiskey as North America's spirit. They, too, used the local grains - rye, corn and wheat - and by 1783 commercial production had kicked or: in Kentucky.
By 1825, the whisky industry in Scotland and Ireland was controlled by men of capin. Gone were the days of the crofter-distiller making enough to fuel the craic and the ceilidh and pay the rent. New legislation ushered in a building programme of new malt distilleries across the Highlands and in Ireland. At the start of the 19th century Irish whiskey had the highest international reputation, with the heavily-peated Scottish malts considered an acquired taste. Then in 1827, Robert Stein invented a continuous still (see pages 86-87), which not only mace distilling less labour-intensive but produced lighter, grain-based whisky which could be mass produced. Adapted in 1831 by Aenea-Coffey, the continuous still changed whisky production forever.
Distillers in the Scottish Lowlands seized the new invention and by the 1850s grocer and wine merchants such as John Walker. George Ballantine, James Chivas, John Dewar and Matthew Gloag began blending malt with the light grain, and the public sa: up and took notice. The Irish resisted, for a time. Distillers including John Jameson and John Power, who were already enjoying international prestige with their pot-still whiskies, refused to use the continuous method, dismissing it as an adulteration o: 'real' whisky.
The North Americans had no such qualms and Coffey's patent still was soon adopted in America and Canada. This interest, along with James Crow's research into quality control in Kentucky, improved consistency. The Canadians were so enamoured of the Coffey still that, in 1875, they passed legislation decreeing that Canadian whisky could only be made from grain distilled in a continuous still, and aged for a minimum of three years in oak barrels. The quality-oriented, modern industry was taking shape. Even at this stage there was no indication that whisky would become the world's best-selling spirit. Brandy was still more popular, but the vine parasite phylloxera vastrix put paid to that when, from the 1870s onwards, it wiped out Europe's vineyards - and the brandy industry with them.
It is entirely possible that American whiskey would have become the world's dominant player, were it not for the growth of the Temperance Movement in the US which led to Prohibition in 1919. At that time, Irish whiskey was selling more in America than Scotch, but while Scotch and Canadian whisky managed to retain a quality image, Irish whiskies lost their biggest market overnight and were being (badly) copied by bootleggers. Their reputation plummeted. At the same time, Irish independence led to the ban of Irish products in Britain and the Empire. With no markets left, the Irish industry imploded and blended Scotch took over.
This was the situation until the late 1970s when, through industry complacency, or the inevitability of changing fashion, young drinkers turned away from brown spirits or the global whisky industry fell into deep depression. Blended Scotch has struggled hard to regain consumer confidence in its old markets, though it has enjoyed success in southern Europe and Asia. But in America, northern Europe and Britain, malts have kept the whisky dream alive. This recent fascination with premium whisky has also boosted the American whiskey industry and sparked a new optimism in Ireland and Canada. There are now more quality whiskies on offer than ever before, and a renewed interest in how they are made and the people who make them.
10.12.08
Jack Daniels an American Whiskey
The Jack Daniel's legend starts with the eponymous founder of the distillery, who allegedly owned his first distillery at the tender age of 13, having learned his skill at the knee of Dan Call - one of those moon shining preachers who pepper the history of American whiskey. Jack was a clever operator, but it's hard to imagine that he envisaged his brand would one day become the most famous American whiskey of all.
These days it's Jimmy Bradford who wearing Jack's shoes. The epitome of a Southern gentleman (unlike the short-tempered Jack, who died after kicking a safe in his office), he's been looking after the whiskey for 32 years, which, he drawls laconically: 'probably gives me some credibility to talk about distilling'.
They make whiskey slightly differently in Tennessee, though it's not - as many people think - sour-mashing that sets it apart. All Bourbon and Tennessee whiskey is made by the sour mash technique: the real difference lies in the Lincoln County Process, or charcoal mellowing, which all Tennessee whiskey must undergo.
For Jimmy, it's the combination of the limestone water drawn from Cave Spring and the mellowing that helps to give Jack Daniel's its personality. The mellowing involves dripping the new spirit though a 10-foot vat of maple charcoal, which leaches some fusel oils and esters from the spirit, while giving it a distinct softness.
There's only one mashbill - 80 per cent corn, 12 per cent rye and 8 per cent barley malt - for all the Jack Daniel's brands; meaning that the sole difference between such diverse products as Green Label, Black Label and Gentleman Jack lies in the length of time they have been aged and where they have been warehoused. With a spread of traditional warehouses, the blenders can mingle whiskeys from different sites and floors to make up the desired product, and with 7,500 barrels a week being put into the warehouses, they have plenty of choice.
That figure gives an idea of the sheer scale of the operation. Owner Brown-Forman may, rightly, play up the Sleepy Hollow-type imagery surrounding the small town of Lynchburg, but don't be fooled: this is a bang-up-to-date distillery applying old techniques in a highly efficient and modern manner. Jack may recognize the site, but he'd be astounded by the three huge beer stills and intrigued by the way in which the vapour is fed directly into the doubler, making it a refined type of single distillation.
But you don't think of Jack Daniel's in production terms. The visitors who pour into the distillery aren't that interested in mellowing, distillation techniques or the pros and cons of mechanization. They come because they feel part of a family. When an Australian winemaker I know went to America for the first time, the two places at the top of her 'must-see' list were Graceland and the Jack Daniel's distillery. It's that kind of loyalty that makes Jack an American icon.
These days, Jack Daniel's is as recognizable a symbol of American rock 'n' roll rebelliousness as Harley Davidson. It hasn't gone out and developed a bad-boy image, but clutching one of those square bottles with the black label brings out the rebel in even the most mild-mannered accountant, and makes him feel, if only for one drink, the equal of Keith Richards or Dennis Hopper.
You would think that being in charge of such an iconic product would prey on Jimmy's mind, but there's no chance of that. He approaches this onerous responsibility with the same pleasant, measured good humour as he does the rest of life. 'It's a pleasure to assist in making this product. Just to drive in every day and see Jack standing there down the holler gives me a sense of pride'.
TASTING NOTES
Jack Daniel's Black Label 80 proof Very sweet and clean, with a touch of liquorice, smoke and caramel. A good mouthful with a great, sweet finish. * * *
Gentleman Jack 80 proof
Even sweeter, with black fruit and a sooty, rich finish.
These days it's Jimmy Bradford who wearing Jack's shoes. The epitome of a Southern gentleman (unlike the short-tempered Jack, who died after kicking a safe in his office), he's been looking after the whiskey for 32 years, which, he drawls laconically: 'probably gives me some credibility to talk about distilling'.
They make whiskey slightly differently in Tennessee, though it's not - as many people think - sour-mashing that sets it apart. All Bourbon and Tennessee whiskey is made by the sour mash technique: the real difference lies in the Lincoln County Process, or charcoal mellowing, which all Tennessee whiskey must undergo.
For Jimmy, it's the combination of the limestone water drawn from Cave Spring and the mellowing that helps to give Jack Daniel's its personality. The mellowing involves dripping the new spirit though a 10-foot vat of maple charcoal, which leaches some fusel oils and esters from the spirit, while giving it a distinct softness.
There's only one mashbill - 80 per cent corn, 12 per cent rye and 8 per cent barley malt - for all the Jack Daniel's brands; meaning that the sole difference between such diverse products as Green Label, Black Label and Gentleman Jack lies in the length of time they have been aged and where they have been warehoused. With a spread of traditional warehouses, the blenders can mingle whiskeys from different sites and floors to make up the desired product, and with 7,500 barrels a week being put into the warehouses, they have plenty of choice.
That figure gives an idea of the sheer scale of the operation. Owner Brown-Forman may, rightly, play up the Sleepy Hollow-type imagery surrounding the small town of Lynchburg, but don't be fooled: this is a bang-up-to-date distillery applying old techniques in a highly efficient and modern manner. Jack may recognize the site, but he'd be astounded by the three huge beer stills and intrigued by the way in which the vapour is fed directly into the doubler, making it a refined type of single distillation.
But you don't think of Jack Daniel's in production terms. The visitors who pour into the distillery aren't that interested in mellowing, distillation techniques or the pros and cons of mechanization. They come because they feel part of a family. When an Australian winemaker I know went to America for the first time, the two places at the top of her 'must-see' list were Graceland and the Jack Daniel's distillery. It's that kind of loyalty that makes Jack an American icon.
These days, Jack Daniel's is as recognizable a symbol of American rock 'n' roll rebelliousness as Harley Davidson. It hasn't gone out and developed a bad-boy image, but clutching one of those square bottles with the black label brings out the rebel in even the most mild-mannered accountant, and makes him feel, if only for one drink, the equal of Keith Richards or Dennis Hopper.
You would think that being in charge of such an iconic product would prey on Jimmy's mind, but there's no chance of that. He approaches this onerous responsibility with the same pleasant, measured good humour as he does the rest of life. 'It's a pleasure to assist in making this product. Just to drive in every day and see Jack standing there down the holler gives me a sense of pride'.
TASTING NOTES
Jack Daniel's Black Label 80 proof Very sweet and clean, with a touch of liquorice, smoke and caramel. A good mouthful with a great, sweet finish. * * *
Gentleman Jack 80 proof
Even sweeter, with black fruit and a sooty, rich finish.
30.11.08
How Whiskey Is Made
Every country has a different approach to making whisky, which will be discussed in detail at the beginning of each chapter. However, all are basically variations on the following rules.
Whisky is made from a cereal; some (or all) of it malted, that has been ground into a rough flour then mashed by passing hot water through the flour to extract a sweet liquid. This is cooled, yeast is added and the mixture ferments, turning into a crude beer. This is then distilled in either a pot or a column still. Because alcohol boils at a lower temperature than water, the alcohol vapours are released first. These are condensed into a clear, strong spirit which is then aged in oak casks.
Malt whisky is made exclusively from malted barley and is distilled twice (or occasionally three times) in pot stills. It is then aged in used oak casks for a minimum of three years. Grain whisky is made from either corn or wheat, with some malted barley. It is distilled in a column still to produce a lighter spirit with a high degree of alcohol, and aged in used casks for a minimum of three years. Blended scotch is a combination of grain and malt whisky.
Irish whiskey can be made in a number of styles. Pure pot still, using malted and/or unmalted barley; a mix of pot and column still, and all column still. It, too, must be aged in used casks for three years. American whiskey (bourbon) must be made from a minimum 51 per cent corn, to which can be added wheat, malted barley and rye. It is distilled in either a single column still, a column still with a second still called a 'doublet', or in pot stills. Tennessee whiskey must also be filtered through a bed of charcoal. All American produced whiskey must be aged in new charred-oak casks.
Canadian whisky is a blend of whiskies most commonly made in column stills from wheat, corn, barley and rye (either singly or combined), and must be aged for a minimum of three years in used oak casks. Canadian distillers are allowed to add up to 9.09 per cent of other mature spirits (Cognac, rum, bourbon, malt, sherry) to the final blend.
Whisky is made from a cereal; some (or all) of it malted, that has been ground into a rough flour then mashed by passing hot water through the flour to extract a sweet liquid. This is cooled, yeast is added and the mixture ferments, turning into a crude beer. This is then distilled in either a pot or a column still. Because alcohol boils at a lower temperature than water, the alcohol vapours are released first. These are condensed into a clear, strong spirit which is then aged in oak casks.
Malt whisky is made exclusively from malted barley and is distilled twice (or occasionally three times) in pot stills. It is then aged in used oak casks for a minimum of three years. Grain whisky is made from either corn or wheat, with some malted barley. It is distilled in a column still to produce a lighter spirit with a high degree of alcohol, and aged in used casks for a minimum of three years. Blended scotch is a combination of grain and malt whisky.
Irish whiskey can be made in a number of styles. Pure pot still, using malted and/or unmalted barley; a mix of pot and column still, and all column still. It, too, must be aged in used casks for three years. American whiskey (bourbon) must be made from a minimum 51 per cent corn, to which can be added wheat, malted barley and rye. It is distilled in either a single column still, a column still with a second still called a 'doublet', or in pot stills. Tennessee whiskey must also be filtered through a bed of charcoal. All American produced whiskey must be aged in new charred-oak casks.
Canadian whisky is a blend of whiskies most commonly made in column stills from wheat, corn, barley and rye (either singly or combined), and must be aged for a minimum of three years in used oak casks. Canadian distillers are allowed to add up to 9.09 per cent of other mature spirits (Cognac, rum, bourbon, malt, sherry) to the final blend.
21.11.08
Bushmills Irish Whiskey
Bushmills
Driving along the spectacular Antrim coast you can just tell that this is good whiskey-making country. Soft pasture land, small rivers, natural harbours and a people who know that good things take time. It's a land where legend and fact become easily blurred, where folk tales take on the mantle of truth. Who knows when whiskey was first made here?
Some historians claim it started in 1276, though if the story of monks taking distilling with them when they went to convert the heathen Picts is true, it could be as far back at the 6th century. Authorization was given for whiskey to be legally made in the county in 1608, allowing Bushmills to claim that it has been making the stuff since then - and laying the foundations for some mighty craic in 2008!
Bushmills is significantly different to the other two Irish distilleries and takes you back to a time when all of Ireland's whiskey only came from pot stills. There again, this being Ireland, it's also atypical of the traditional Irish pot-still style insofar as it doesn't use a mix of malted and unmalted barley. But it's not quite like a typical Scottish malt distillery as it uses triple distillation and unpeated malt - though so do Auchentoshan and Springbank's Hazelburn.
It's a complex process, as master distiller David Quinn explains. 'After distilling the low wines in the second [or feints] still we take the strong feints forward to a third distillation which gives us a distillate at around 84%ABV. The weak feints get recycled in the second distillation with the head and tails from the third. What we're doing is leaving behind the heavier aspects of the spirit and shifting the flavour balance to more fragrant, lighter, sweeter fruity character'.
The distillery is only a few miles from the Giant's Causeway, a weird outcrop of hexagonal basalt pillars that look like a monstrous pipe organ which, legend would have it, was the southern end of a bridge linking Ireland with Fingal's Cave on the Hebridean island of Staffa. In many ways Bushmills is a modern day bridge between two whisk(e)y-making cultures. 'There's a lot of the tradition of Irish pot still whiskey making here,' says David. 'But by being a single malt we're moving into the Scottish tradition. Maybe we can claim that we take the best of both traditions! On a good day we can see Islay, it's only 16 miles, so that link has always been there - maybe starting with monks like St. Columba'. In more recent times, ex-manager Frank McHardy nipped across the sea to Campbeltown's Springbank distillery - no surprise he's behind the triple distilled, unpeated Hazelburn!
Where Bushmills differs from any Scottish distillery is by being home to blends as well as single malts - most importantly the magnificent Black Bush, a blend of 5Oper cent Bushmills single malt and grain from Midleton. Bushmills follows the Irish Distillers' policy of using a high percentage of first-fill sherry and Bourbon wood, both of them wood types packed with powerful flavours. The fact that David's light distillate isn't drowned out by these big flavours is testimony to some high-class blending skills.
'Getting the correct balance is vital. You could argue that with a delicate spirit it's even more vital that you get that flavour in correct balance with the wood. It also means we have to have top-quality wood. You can spend all the time in the world making a good distillate and then lose it by using subญstandard cooperage.' This shows best in the Triple Wood, a single malt initially aged in ex-Bourbon and sherry wood for 16 years before the two elements are married together and then recasked into port pipes for up to a year. Innovative, modern, yet in touch with the past - just like David and his team.
TASTING NOTES
Black Bush
Sweet, toffee-like nose with plenty of sherry notes in evidence. The palate is silky and soft, balancing ripe malt, raisined sherry wood and rich fruitiness
Bushmills 10-year-old
Clean and crisp, with apple blossom, clover and bran. Lightly creamy on the palate, with some almond paste and gentle grassiness on the finish. Pleasant and soft.
Bushmills Triple Wood
Ripe and full on the nose. A taste of molasses, then some raisin mixed with powerful, plummy fruits. Well balanced
Driving along the spectacular Antrim coast you can just tell that this is good whiskey-making country. Soft pasture land, small rivers, natural harbours and a people who know that good things take time. It's a land where legend and fact become easily blurred, where folk tales take on the mantle of truth. Who knows when whiskey was first made here?
Some historians claim it started in 1276, though if the story of monks taking distilling with them when they went to convert the heathen Picts is true, it could be as far back at the 6th century. Authorization was given for whiskey to be legally made in the county in 1608, allowing Bushmills to claim that it has been making the stuff since then - and laying the foundations for some mighty craic in 2008!
Bushmills is significantly different to the other two Irish distilleries and takes you back to a time when all of Ireland's whiskey only came from pot stills. There again, this being Ireland, it's also atypical of the traditional Irish pot-still style insofar as it doesn't use a mix of malted and unmalted barley. But it's not quite like a typical Scottish malt distillery as it uses triple distillation and unpeated malt - though so do Auchentoshan and Springbank's Hazelburn.
It's a complex process, as master distiller David Quinn explains. 'After distilling the low wines in the second [or feints] still we take the strong feints forward to a third distillation which gives us a distillate at around 84%ABV. The weak feints get recycled in the second distillation with the head and tails from the third. What we're doing is leaving behind the heavier aspects of the spirit and shifting the flavour balance to more fragrant, lighter, sweeter fruity character'.
The distillery is only a few miles from the Giant's Causeway, a weird outcrop of hexagonal basalt pillars that look like a monstrous pipe organ which, legend would have it, was the southern end of a bridge linking Ireland with Fingal's Cave on the Hebridean island of Staffa. In many ways Bushmills is a modern day bridge between two whisk(e)y-making cultures. 'There's a lot of the tradition of Irish pot still whiskey making here,' says David. 'But by being a single malt we're moving into the Scottish tradition. Maybe we can claim that we take the best of both traditions! On a good day we can see Islay, it's only 16 miles, so that link has always been there - maybe starting with monks like St. Columba'. In more recent times, ex-manager Frank McHardy nipped across the sea to Campbeltown's Springbank distillery - no surprise he's behind the triple distilled, unpeated Hazelburn!
Where Bushmills differs from any Scottish distillery is by being home to blends as well as single malts - most importantly the magnificent Black Bush, a blend of 5Oper cent Bushmills single malt and grain from Midleton. Bushmills follows the Irish Distillers' policy of using a high percentage of first-fill sherry and Bourbon wood, both of them wood types packed with powerful flavours. The fact that David's light distillate isn't drowned out by these big flavours is testimony to some high-class blending skills.
'Getting the correct balance is vital. You could argue that with a delicate spirit it's even more vital that you get that flavour in correct balance with the wood. It also means we have to have top-quality wood. You can spend all the time in the world making a good distillate and then lose it by using subญstandard cooperage.' This shows best in the Triple Wood, a single malt initially aged in ex-Bourbon and sherry wood for 16 years before the two elements are married together and then recasked into port pipes for up to a year. Innovative, modern, yet in touch with the past - just like David and his team.
TASTING NOTES
Black Bush
Sweet, toffee-like nose with plenty of sherry notes in evidence. The palate is silky and soft, balancing ripe malt, raisined sherry wood and rich fruitiness
Bushmills 10-year-old
Clean and crisp, with apple blossom, clover and bran. Lightly creamy on the palate, with some almond paste and gentle grassiness on the finish. Pleasant and soft.
Bushmills Triple Wood
Ripe and full on the nose. A taste of molasses, then some raisin mixed with powerful, plummy fruits. Well balanced
23.5.08
DAD'S WHISKEY SOURS
1 (12 oz.) can frozen lemonade (do Not
add water)
12 oz. whiskey
12 oz. club soda
Sliced oranges and lemons
Maraschino cherries
It's hard to believe this simple one-to-one-to-one recipe makes such a fine drink, but my Dad's something special. Mix frozen lemonade with whiskey, then add club soda. use the lemonade can to measure a can of whiskey and a can club soda just as you would if you were adding cans of water to make normal lemonade. Add the fruit and lots of ice.
add water)
12 oz. whiskey
12 oz. club soda
Sliced oranges and lemons
Maraschino cherries
It's hard to believe this simple one-to-one-to-one recipe makes such a fine drink, but my Dad's something special. Mix frozen lemonade with whiskey, then add club soda. use the lemonade can to measure a can of whiskey and a can club soda just as you would if you were adding cans of water to make normal lemonade. Add the fruit and lots of ice.
DIANE'S IRISH CREME
1 can Eagle Brand (sweet) condensed
milk
1/2 pt. whip cream
10 oz. scotch or any good whiskey
1 1/2 tsp. instant coffee
Stir until blended.
milk
1/2 pt. whip cream
10 oz. scotch or any good whiskey
1 1/2 tsp. instant coffee
Stir until blended.
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