Alcoholic Beverage : SPIRIT

 

Grain Base Spirit: WHISKY

1.1. Introduction

The term whisky might be derived from Scottish English "whisky" or Hiberno English "whiskey, " meaning water. The first whisky maker started with the fermented mash of grain, a raw, biting drink they produced called Goidelic name (Irish: uisce beatha and Scottish Gaelic: uisge beatha), literally meaning "water of life" and eventually “whisky.” 

Whisky is a distilled alcoholic beverage made from fermented grain mash, generally barley.  Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Whisky is aged minimum of 3 years in wooden casks, made generally of white oak. Generally, whisky is distilled in a pot still except for cron whisky. It is distilled above 62% ABV. Most whiskies are sold at or near an alcoholic strength of 40% alcohol by volume. Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types.

Undoubtedly, the greatest of the grain distillates, whisky or whiskey, depending on where it comes from, is made all over the world, with each producing country and region having its own preferred style. It can be made from barley, rye, or maize, or a combination of grains, and given a wide range of different treatments after the distillation process is complete.

1.2. A Brief Historical Background of Whisky

It is believed that Whisky originated in Ireland. Its origins can be traced back to Ireland, where it is believed to have been developed as early as 1000 A.D. Since Ireland does not have enough vineyards for grapes to make wine, barley was used to make alcohol-barley beer, which eventually led to whisky. Irish monks are thought to have adapted techniques learned during Mediterranean travels to distill barley-based beer, giving rise to what we now know as whisky. These early forms of distilled alcohol were initially used for medicinal purposes.

The earliest recorded distillery known to produce whisky is believed to be the Old Bushmills Distillery in Northern Ireland. It was officially granted a license to distill in 1608 by King James I, making it the oldest licensed whisky distillery in the world. Though whisky production likely existed in some form before this time, the establishment of Bushmills marked a significant turning point, transforming whisky from a local craft into a formally recognized and regulated industry.

Bushmills set the foundation for the commercial production of whisky and played a vital role in shaping the tradition and techniques that continue to influence distillers worldwide today. Whisky distillation is generally accepted to have been transformed from Ireland to Scotland by monks who disseminated their technical and religious knowledge throughout the Celtic world. 

In 1494, Scotland's Exchequer (department of gov. in Britain that controls public money)

 gave "eight bolls of malt to Friar John Cor (a member of several Roman Catholic religious communities), by order of the King, to make aqua vitae"—enough to make about 1,500 bottles of whisky—which is the earliest documented account of whisky production in Scotland (MacLean, 2012). Many people consider this to be the beginning of Scotland's recorded whisky distillation. Later, the demand increased, and the necessary licensing laws and customs were enforced for the production of whisky.

While whisky production remained largely artisanal through the 16th and 17th centuries, it grew significantly in importance during the early 18th century. Farmers faced challenges preserving and transporting surplus grain, and distillation offered a practical solution. By converting grain into whisky, they produced a product that was durable, storable, and easier to transport, turning whisky into a cornerstone of rural economies.

As demand surged, the British government enforced a regulator. An important turning point was the Excise Act's passage in 1823. By drastically lowering the tax burden on legitimate distillers, this law put an end to a large portion of the illegal trade that had defined Scottish whisky production for many years. It cleared the path for innovation and business expansion (Smith, 2003).

IIn terms of technological advancement, Robert Stein developed an early continuous still in 1826, which allowed for more efficient production. This design was improved by Aeneas Coffey in 1831, resulting in the Coffey still, which made whisky production faster and cheaper. The traditionalists in Ireland criticized the result, claiming that the lighter, grain-based spirit lacked the character of true whisky. Nevertheless, in 1850, Andrew Usher pioneered a new style of blended whisky, combining rich pot still whisky with lighter spirit from the Coffey still—creating a smoother product with broader appeal.

Meanwhile, global demand for whisky skyrocketed after the phylloxera plague of the 1870s decimated French vineyards, collapsing the brandy industry and opening a massive international market for Scotch whisky. In the same century, whisky’s commercial viability grew within Scotland itself. Notably, in 1880, a wine merchant named Matthew Gloag opened the first branded whisky shop in Scotland, launching what would become the famous Gloag’s blended whiskies.

The appeal of whisky expanded dramatically during the Prohibition era in the United States (1920–1933). While alcohol sales were banned, whisky was legally sold in pharmacies for medicinal purposes. This loophole allowed chains like Walgreens to expand from 20 stores to nearly 400, capitalizing on whisky’s protected status as a prescription product (Hancock, 2015).

As whisky became a global spirit, the industry evolved beyond national borders. By the late 19th and 20th centuries, international collaboration became common. Distillers in countries such as Japan, India, and the United States began importing aged Scotch whisky, blending it with local production to create unique regional styles. These collaborations helped reinforce Scotland’s global leadership in whisky while promoting innovation worldwide.

Though whisky's roots lie in the Highlands of Scotland, today it is a beloved spirit enjoyed around the globe—a testament to centuries of craftsmanship, resilience, and evolution.

References: 

• MacLean, Charles. Whiskypedia: A Gazetteer of Scotch Whisky. Birlinn Ltd, 2012.
• Smith, Gavin D. Whisky: Technology, Production and Marketing. Elsevier, 2003.
• Hancock, David. Prohibition in the United States: A History. Yale University Press, 2015.

1.3. Manufacturing Process of Whisky

The process of making whisky is a blend of science, tradition, and craftsmanship that has been refined over centuries. While regional variations exist, the basic stages of whisky production remain largely the same across the world. 

1.3.1. Basic Ingredients of Whisky:

 Water: Should be a clear and pure source, eg, Spring, well, without containing agricultural fertilizer and chemicals.

 Barley: The sugar contained in the barley can affect the final product of whisky. Manufacturers prefer barley, which is low in nitrogen, high in sugar content, and the moisture content should be 16%.

 Peat: Peat is soft coal which is used to dry the grains kept in the kiln, and distinct (unique) smoke release it.

 Yeast: Yeast is a microorganism that is responsible for fermentation. mostly kept as a secret recipe. 

 Cask:  It is a small wooden barrel used to store liquid, which is used by a distillery.  Oak is the only wood used for making a cask where whisky can be matured for a year.

1.3.2. Whisky Making Process

• Cleaning: Besides barley, any grains can be selected to make whisky. The Barley is cleaned to remove any foreign matter. 
  
• Malting: the selected barley is soaked in water for 48-70 hrs and left to germinate till it sprouts a short. It is the water that imparts the unique quality of scotch, as they use spring water from the Highlands. The barley is then spread on a concrete floor to germinate for 8/12days, while the starch in the barley kernels is converted into sugar.
• Drying: Malts are dried in the Schoch whisky-making process by Peat coal. When germination is stopped and the barley is subjected to heat over fires of smokeless peat coal. The dried malt is then ground. The Peat imports its flavour and aroma during this process. This smoky flavour gives the unique character to scotch whisky.   
• Grinding: The dried malt is crushed in the milling machine, where the malt breaks down into small pieces, which are known as Grist. Malts are broken into grist to make it easier in the mashing process. 
• Mashing: The grists are blended with hot water (62-65˚C) in a mashing vat where the starch converts into soluble sugar. Then the liquid is drained off from the bottom of the tun through the perforated plate and collected. This process continues till the third time. For the second time, hot water of 70°C to 75°C is added, and for the third time, hot water of 80˚C. However, the third time, the sugar concentrate will decrease in liquid.  The drained off sweetish liquid is known as wort, and the remaining husks are removed for cattle food.
• Fermentation: The wort (solution of malt sugar) is cooled down to 16 to 20˚C and then passed into vessels called wash-backs, where it is fermented by adding yeast, which attacks the sugar and converts it into crude alcohol, known as “the wash” (fermented wash). The fermented wash may contain 8 to 12 % ABV. 
• Distillation: The wash is distilled twice in pot stills. It is heated, and as alcohol has a lower boiling point than water, it becomes a vapour, which is then cooled and condensed back into a liquid, which is known as low wine, containing 20 to 25% ABV. The distillation process is repeated for low wine, where alcohol concentration will be 65 to 70% ABV.  This process is a fairly weak and impure spirit. This is distilled again to produce pure scotch. The distillation process may be different for other varieties of whisky. 
• Maturation: The raw whisky is poured into oak wood casks, where it is matured into a pleasant, mellow whisky.  It can be matured in a European barrel (oak barrel) or American barrel (charred/burnt barrel) for as long as 15 years, though not less than 3 years. Whiskies do not mature in the bottle, only in the cask, so the "age" of a whisky is only the time between distillation and bottling.
• Blending: After the malt whisky and grain whisky are matured, they are blended and ‘married’ to achieve consistent quality and bouquet. Each major blend differs, and the maintenance of a precise standard of quality and task is the blender’s function. There are as many as forty different malt and grain whiskies blended according to a secret formula handed down from generations to produce the Scotch whisky we know today. These may be matured after blending to “marry” the blend completely.
• Filtering & Bottling: The whiskies are finally filtered and bottled.

1.4. Types of Whisky

Whisky is known for its complexity, tradition, and craftsmanship. It is one of the most celebrated spirits in the world. Over centuries, different regions have developed their own unique whiskies, based on local ingredients, climate, distillation method, and aging procedures. From Scottish peaty single malts to Irish smooth triple-distilled whiskeys, from America's full-bodied bourbons to Japanese carefully blended whiskies, every whisky has a story to tell. 

1.4.1. Basis of Malt & Method

1.4.1.1 Malt Whisky: Malt whisky is a type of whisky made primarily from malted barley and distilled in pot stills, giving it a rich and complex character. It is considered the traditional and most revered style of whisky. Generally, it is made from 100% malted barley and distilled in a pot still twice, maybe thrice, in Ireland. It must mature for at least three years in oak casks. It is known for rich, full-bodied flavors, often with fruity, nutty, or smoky notes. 

1.4.1.2. Single Malt Whisky:  A single malt whisky is made from only malted barley from a single distillery. It is not blended with whisky distilled by other distillers. The malt scotch is basically darker in colour compared to blended whisky because of long-term aging in the cask. Due to the high alcohol content, single malt whisky remains the same for 100 years, if its bottled is not opened or unless it is exposed to extreme heat & cold temperatures. It is simply one of the flavourful straight malt scotches that is used in making blended scotch. Eg Highland Park, Glenmoranjie, Glenfiddich, Glenlivet, Macallan, etc.

 1.4.1.3. Grain Whisky: Grain whisky is made from any type of grain (corn, malted or unmalted barley).  These are distilled in a column still, the patent (coffee) still process, which differs from the pot still process in four ways, at around 180 proof, somewhat below neutral spirit (190 proof), but very light flavour. Both types of whisky are aged separately for several years, then blended with the given brand.

• The mash consists of a proportion of malt and unmalted cereals.
• Stirring agitates the grain and water during steam pressure-cooking to burst the starch cells in the grain and to convert starch into maltose.
• The liquid is collected at a specific gravity lower than that produced in the pot still process.
• Distillation by Patent (coffee) still is a continuous process, and the spirit is collected at a much lower strength and does not require as long to mature as malt whisky distilled in the pot still.

 After the malt, the malt whisky, and the grain whisky mature, they are blended to achieve consistent quality. There may be as many as forty different malt and grain whiskies blended according to a secret formula handed down from generations to produce the various scotch whiskies we know today.

1.4.1.4. Blended Whisky: Blended whiskies are typically made from a mixture of malt and grain, often along with neutral spirits, caramel, and flavouring. A mixture of malts (with no grain) from different distilleries (more usually called a vatted malt) may sometimes be referred to as a "blended malt", and a mixture of grain whiskies with no malts will sometimes carry the designation "blended grain". A whisky simply described as Scotch, Irish, or Canadian Whiskey is most likely to be a blend. A blend is usually from many distilleries so that the blender can produce a flavour consistent with the brand. Example: Johnnie Walker Black Label, Black & White, Black Dog, Teacher’s, 100 Pipers, Cutty Sark, etc

1.4.1.5. Rye Whisky: Rye Whisky is made from fermented wash of rye at least 51%.  It is known for its dry, peppery character and complex flavors. Rye whiskey is distilled specially in North America and Canada.

1.4.2. Basis of  Origin & Region

1.4.2.1. Irish Whiskey: Irish whiskey has a long history that dates back to the 6th century when the missionary monks developed the art of distillation to perfection. Contemporary times have acknowledged it as one of the primary ingredients of many drinks. Bushmills, located in Northern Ireland, stands out as the oldest licensed distillery in the world.

Irish whiskey is similar to Scotch whisky without a smoky flavour. It is known for its light, smooth taste and complex, unique character. Mostly Irish whiskies are triple-distilled in Pot stills and aged for about seven years in oak barrels. Grain whiskies, which are distilled for blending purposes, are distilled in column stills. All the whiskey fermented, distilled, and aged in the Irish regions is known as Irish Whiskey. By law, all Irish whiskey must be made in Ireland and matured in wooden barrels for a minimum of three years. The presence of unmalted ("green") barley contributes to the whiskey's distinctive spicy flavor that distinguishes it as decidedly Irish. The presence of unmatured unmalted ("green") barley contributes to the whiskey's distinctive spicy flavor that distinguishes it as decidedly Irish. The term "pure pot still" generally refers to whiskey made exclusively from a blend of malted and unmalted barley and distilled in traditional copper pot stills. Like single malt, pure pot still whiskey can be bottled on its own or blended with grain whiskey.

Some well-known Irish whiskey brands include Jameson, Paddy, Dunphy, and Bushmills.

1.4.2.2. Scotch Whisky: Scotch Whisky is typically made from fermented wash of malted barley or grain and distilled in a Pot still twice.  It must age in Scottish oak barrels for three years, but generally ages significantly longer than that. Scotch whisky has a distinct character due to its smoky flavor from drying peat fire-smoked malted barley and spring water from the Highlands. 

Scotch Whisky Regulations require anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years in oak casks, among other, more specific criteria. An age statement on the bottle, in the form of a number, must reflect the age of the youngest Scotch whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky. Scotch whisky without an age statement may, by law, be as young as three years old. These differences are the result of several factors as for example the use of different raw materials, climate variations and different production techniques.

There are two primary varieties of Scotch whisky: malt and grain. Blended whiskies can be made by combining these. Although  scotch whisky can be found in these types : 

• Scotch Malt Whisky. 
• Scotch Single Malt Whisky, 
• Scotch Grain Whisky and 
• Sotch Blended Whisky. 

Speyside, Lowlands, Highlands, Campbeltown, Islands, and Islay are the six primary whisky-producing regions in Scotland. Although every Scotch whisky is different, those from the same area frequently have similar characteristics. The kinds of ingredients used, climatic variances, and production techniques are some of the variables that affect these regional variations.

1.4.2.3. American Whiskey : Generally Americal whiskies are prepared form Rye or Corn which is distilled in Patenet Still rather than Pot still. American whiskey is made by distillation of a fermented mixture of cereal grains. It must possess the typical flavor, aroma, and characteristics of whiskey. The distill strength must not exceed 80% per volume, and no coloring, caramel, or flavoring is allowed. Some of the American whisky also used sour mashed yeast from earlier fermentation for new batch fermantation to continue the fermentation similar as earlier. Most of the American whiskey must be aged in charred (burnt on the inside) new oak barrels for two years, though corn whiskey is exempt from this. Corn whiskey need not be aged at all, though it may be stored in uncharred new barrels or previously used, not charred, barrels. Corn whiskey is usually aged for roughly six months.

Types of American Whiskey:

• Bourbon: Whiskey which is made from mash that consists of at least 51% corn (maize) is Bourbon Whiskey. It is distilled in Pattent still which should not be exist than 80% ABV.  American Bourbon Whiskey use sour mash yeast for fermentation with combination of ingredients like rain water, which makes another unique feature process of making. Dr. James C. Crow found that along with the fresh yeast, if a portion of the leftover yeast from a previous distilling is added to the mash, it encouraged the yeast growth, inhibited bacterial contamination and provided a certain continuity of flavour. As per American Whiskey regulation it should be aged in charred barrels at least two year. 

Some Examples are Early Times, Jim Beam, Old Crow, Old Forester, Old Grand Dad, Wild Turkey.

• Tennessee Whiskey: Tennessee Whiskey are also made in same style like Burbon Whiskey. Similarly like in Bourbon Whiskey made from at least 51% mash of corn, distilled at not more than 80%, addining sour mash yeast  but the difference is in filtration. Tennessee whiskeys are filtered through charcoal made from sugar maple trees, which grow in the Tennessee Highlands. This process is believed to remove certain impurities, unpleasant flavours and odours from the whiskey.  

Examples. Jack Daniels and George Dickel.

• Rey Whiskey: It is made from mash that consists of at least 51% rye and aged in charred new oak for at least 2 years. Straight rye is a full-bodied spirit with strong flavour of its parent grain. Rye whiskey is made in the eastern state of Pennsylvania, Maryland and Virginia. 

Example. Old Overholt.

• Blended American Whiskey: These are mixture which contains straight whisky or a blend of straight whiskies or in combination, whiskey or neutral spirits. A blend must contain 20% straight whiskey and may have up to 2.5% of sherry, prune juice or peach juice.

Example Seagram’s 7 Crown, Schenley Reserve.

1.4.2.4. Canadian Whisky

Canadian whiskies are usually lighter and smoother than other whisky and mellow in flavour. By Canadian law, Canadian whiskies must be produced and aged in Canada, be distilled from a fermented mash of cereal grain, be aged in wood barrels (of a capacity not larger than 700 L) for not less than three years, and "possess the aroma, taste and character generally attributed to Canadian whisky”. Canadian whiskies may contain caramel and flavouring in addition to the distilled mash spirits, and there is no maximum limit on the alcohol level of the distillation, so the bulk of the distilled content (often more than 90 percent) may be neutral spirits rather than straight whiskies. It is aged 6 years and more in charred white oak barrels. Most of distilleries are at eastern province of Ontario and Quebee. 

Some well know brands: Crown Royal, Crown Royal Special Reserve, Seagrams VO, Hiram Walker’s Canadian Club, Loard Calvert, MacNaughton.

1.4.2.5. Australian Whiskey

Australian whisky is produced in the same way as Scottish and other countries' whisky, yet it is distinct. the difference in Australian whiskey is due to locally grown cereals grains, climatic condition and maturation. Moslty Australian Whiskies are maade from malted barley and matured in wodden barrels in which wine, sherry or bourbon is  matured. This helps to impart rich and complex flavours in Australian whisky. Generally it is matured form five years in barrel. Tasmania is, however, regarded as the heartland of Australian whisky distillation with various award-winning distilleries located there.  Australian whiskies are winning an increasing number of global whisky awards and medals, including for example the World Whiskies Awards and Jim Murray's Whisky Bible 'Liquid Gold Awards'. 

Some brand name of Australian whisky: Limeburners Single Malt Whisky, John Christie's Single Malt, Sullivans Cove Single Malt Whisky, Smith's Angaston Whisky. 

Some other whisky

• Japanese Whisky:       Nikka, Suntory
• Indian Whisky:           McDowell’s No. 1, Royal Challenge, Black Dog, etc.
• Nepali Whisky:            Old Durbar, Himalayan Reserve, Kala Pathar,  etc.

 

 1.4.3. Service of Whisky 

Generally, Whisky is offered before or after the meal rather than with the meal.  It is ordered with its brand name of the whisky. Whisky is served in whisky glass, rock glass and also in old fashion glass. the standard serving size of whisky is 30ml. It can be consumed in variou style and mixes. Some Common service style of Whisky are: 

• Neat/ Straight: It means serving whisky undiluted, at room temperature. It is serve in a shot glass or other whisky glass, with a separate glass of ice water beside it.
• 
  On the rocks: Basically whisky is consumed with ice, where whisky is chilled so its aroma and taste enhace. In this style whisky is poured over ice in a rocks glass. Always use fresh ice, preferably made from distilled or filtered water. 
  
• With a splash: Whisky can be served and consumed mixed with water as well, preferably bottled spring water. 
• With Soda: Whiskey is often enjoyed mixed with club soda or high-quality sparkling spring water. Experienced drinkers normally like it served this way than taking it straight, since diluting the spirit can bring forth more subtle and complex flavors. When whiskey is served with a soda or alternative mixer, then it will generally be served over a highball glass. The ice is put into the glass first, followed by the whiskey, and topped off with the mixer. It is to be lightly stirred with a bar spoon before it is served.