Whisky is an alcoholic beverage that has a lot in common with fire. Not only does it warm you with every sip, even if you add ice to it. Its beautiful, amber colour shimmers with various shades of red and yellow, just like a bonfire burning at night. Whisky is considered an exclusive alcohol around the world, meant to be sipped slowly, savouring every drop. What is its history, how should good whisky be drunk, and what is the difference between whisky and… whiskey?
The history of whisky
Whisky is a beverage that is almost 1500 years old. Called "water of life" by the then inhabitants of Ireland, it was originally distilled by monks from fermented fruit juices, and later from barley. They believed that Saint Patrick gave it to people.
The name came from the purpose of aqua vitae – it was used to alleviate illnesses and various ailments. After 200 years, the monks brought their medicine to Scotland. Over the following centuries, the purpose of whisky evolved, and from a topical medicine, it became primarily a mood-enhancing and warming drink. It was not until the turn of the 18th and 19th centuries, through industrial production and legal regulations, that it became a popular element of the culinary culture of the entire British Empire. At that time, it occupied vast territories almost all over the world, including the United States, which also contributed its elements to the history and identity of today's whisky.
Today, this alcohol is consumed worldwide in hundreds of millions of litres annually. In Poland, its popularity is growing, slowly replacing domestic vodka. Whisky is an important element of culture – James Bond drinks it, politicians and CEOs in American series often smoke an inseparable cigar while doing so, and in literature and film, many fictional characters die due to illegal whisky production during Prohibition.
Whisky production
Traditional whisky is produced from a mixture of barley malt and its germinating grain (sometimes also ungerminated). First, malting must be carried out, meaning allowing the grains to germinate. They are moist, so in the next stage of production, they must be dried, and in the case of Scottish methods, also smoked in peat smoke.
The prepared malt is poured with hot water and then stirred so that the grains open and the starch contained in them dissolves. This stage is called mashing. Up to this point, the method of whisky production does not differ from beer production methods – only subsequent actions transform the obtained mash into an amber-coloured alcohol that ends up in elegant glasses.
The mash is transferred to brewing kettles along with yeast to ferment. After a few days, ethanol is obtained, which is then distilled. Depending on the origin of the spirit, this is done from one to even three times, and each distillation makes the whisky more noble. The liquid goes into wooden barrels, where it ages for a minimum of 2-3 years.
It is the wood from the barrels – and often what was in them before the whisky – that makes its taste so unique. The liquid becomes saturated with tannins, which give it a fiery colour and a distinctive taste. Whisky producers know what taste to expect from basic production – by blending spirits from different types of barrels, they can achieve a unique, unparalleled aroma.
Whisky production in different countries, and even their regions, varies slightly, for example, due to additional stages. American whisky is filtered through charcoal before ageing, and that from Tennessee must pass through charcoal specifically from sugar maple.
Types of whisky by country of origin
American whisky is made from corn, barley, rye, or wheat. It goes into oak barrels for a minimum of two years after being filtered through charcoal. Finally, Japanese whisky is produced like Scotch, yet it boasts a flavour appreciated by connoisseurs worldwide. The homeland of whisky is Ireland. There, it is produced from barley and its malt and aged for a minimum of three years.
It is distilled three times before being put into wooden barrels. In turn, Scotch whisky, before it goes into a decanter, also ages for three years in wooden barrels. It differs from Irish whisky in that it is produced exclusively from barley malt or mixed in various proportions with whisky from other grains.
Types of whisky by composition
Whisky differs in what it is made from at the beginning and what it is mixed with at the end of production. The most popular in the world is blended whisky, which is a mixture of different types of this alcohol in proportions determined by the producers. A certain well-known brand's Tennessee whisky, also called sipping, is a distillate of corn, rye, barley malt, and wheat. Blended malt whisky is a blend of this spirit made from malts.
On the other end of the popularity spectrum is grain whisky – it is very cheap because it is industrially produced from various types of grain. Its questionable quality, however, translates into its low consumption worldwide. Single cask whisky, also called single barrel, comes from a single barrel and a single distillate. It is very expensive. It forms the basis for obtaining blended whisky by mixing its different varieties.
Bourbon
Bourbon is a specific variety of whisky made from corn. It does not differ from the production of this spirit except for the fact that it ages for a minimum of two years... in Kentucky. In practice, this has no effect on the taste of this alcohol.
Whisky or whiskey?
In Poland, the amber-coloured spirit is called "whisky" and is feminine in gender. Scots, for example, also call it this way. Americans and Irish, however, added the letter "e" (whiskey) to distinguish themselves from what they considered "less tasty" whisky from the rest of the world. It is, therefore, not an incorrect term but a synonym denoting spirits in different countries.
Ways to serve whisky
Whisky offers a unique taste, unparalleled aroma, and extraordinary colour. To appreciate all of them, it is worth pouring this spirit into a special tasting glass. It has a long stem, which prevents the hand from warming the alcohol. The aroma concentrates in the bowl of the glass, going directly to the nostrils. Thanks to its height, one can observe the shimmering of the spirit in the light as it moves. Such an exceptional whisky tasting will allow one to appreciate all its qualities.
Whisky can be stored for a long time – poured into a decorative or original decanter, it can be a kind of ornament. From there, it can also be poured into a whisky glass. Americans pour it over ice cubes, calling this method of serving "whisky on the rocks." However, instead of diluting this noble spirit, one can use special whisky stones that will cool it without affecting its taste and colour.
Finally, drinking whisky can lead to a real faux pas! This happens when this "water of life" is drunk mixed with sweet carbonated drinks. It is not a spirit meant for mixing cocktails, although it is often treated as such. In this way, however, all its advantages, acquired over many years of aging in wooden barrels, are destroyed.