Defining Spirits - Whiskey

5 minutes

In Ireland and Scotland, whisky production evolved over centuries, with each region developing its own unique styles and techniques. Irish whiskey, for example, is typically triple-distilled for smoothness, while Scotch whisky is often made from malted barley and aged in oak barrels for added depth of flavour.

Despite being originally used for medicinal or ritualistic purposes, the desire to make the liquid more palatable quickly took over and it wasn’t long until it was being consumed for enjoyment as much as other uses.

Of course, there are whiskies from all over the world, but we will be focussing on the Scottish & Irish categories for this entry.

Whisky takes its name from the Gaelic uisge beatha meaning water of life.

The history of whiskey

The exact origins of whisky are shrouded in the mists of time, but around 1000-1200 AD distillation migrated from mainland Europe into Ireland and Scotland via travelling monks. The Celtic monasteries, lacking the vineyards and grapes of the continent, turned to fermenting grain mash, resulting in the first distillations of modern whisky. In 1405, the first record of ‘whisky’ appears in the Irish Annals of Clonmacnoise, where is was written that the head of a clan died after “taking a surfeit [excessive amount] of aqua vitae” at Christmas.

Production of whisky shifted to the general public from 1536 after King Henry VIII of England dissolved the monasteries. A large number of monks were suddenly independent and looking for new ways to make a living which they found in distillation. Almost a century later in 1608, The Old Bushmills Distillery was licensed in Northern Ireland. Today, this holds the title of oldest licensed whiskey distillery in the world.

The introduction of the column still in the 19th century revolutionised whisky production, allowing for greater efficiency and consistency. This innovation, coupled with advancements in transportation and distribution, helped whisky to become a global phenomenon.

How is it made: Malting

Barley grains are soaked in water, allowed to germinate, and then dried in a kiln. This process converts the starches in the barley into fermentable sugars.

Mashing

The malted barley is ground into a coarse powder called grist, which is then mixed with hot water in a large vessel called a mash tun. This mixture, known as mash, is left to steep, allowing the enzymes in the barley to convert the starches into sugars.

The next steps in the process

Fermentation

The now sugary liquid, known as wort, is transferred to fermentation tanks, where yeast is added to initiate the fermentation process. Over the course of several days, the yeast converts the sugars in the wort into alcohol, producing a low-alcohol beer-like liquid called wash.

Distillation

The wash then moves to copper pot stills or column stills, where it is heated to evaporate the alcohol. The vapour rises and condenses as it cools. The liquid collected is known as new make. This spirit is then aged in wooden containers (traditionally oak barrels) for a period of years, during which time it develops its characteristic flavour and aroma.

Aging

The ageing process is perhaps the most crucial step in whisky production. The spirit interacts with the wood of the barrel as it expands and contracts with changes in temperature. The wood acts like a filtration system that mellows the spirit, contributing colour and flavour. The length of the ageing process varies depending on the type of whisky being produced and the desired flavour profile.

Whiskey in the modern day

Customers are increasingly experimenting with different drinks which has assisted the rise of ‘cocktail culture’. And the use of whisky as a premium ingredient has significantly increased in bars. 2022 was a great year for Scotch whisky as exports of Scotland’s native spirit hit 7.5 billion US dollars, the highest figures to date. Whisky exports by volume also rose, with the number of 700ml bottles shipped overseas up by 21%, to 1.67 billion units.

References:

Proof: The Science of Booze - Adam Rogers (2014)

Whisky Classified - David Wishart (2018)