Once there, it is combined with yeast and allowed to ferment. This sugary liquid is called “wort”.ģ) Fermentation: The wort is then drawn off and pumped into large wooden or steel vessels called “washbacks”. In the mash tun, water and grounded malt are thoroughly mixed and allowed to steep so that the sugars in the malt are released into liquid. It involves:ġ) Malting: This is the process of turning barley into malt, very similar to the early stages of making beer.Ģ) Mashing: The dried malt is ground into a coarse flour with the consistency of oatmeal, called “grist”. The production process of Scotch whisky is surprisingly simple. This, in combination with the destruction of France’s wine and cognac industry at the hand (or claw) of the Phylloxera bug in 1880, helped ensure worldwide growth of the Scotch industry. In 1831, the Coffey (Patent) still was produced, increasing whisky’s smoothness and drinkability. The development of the distillation process for Scotch whisky continued for the next several centuries, surviving taxes, cumbersome government regulations and smuggling to become a commercial industry in the 1700s. Both barley and oats were staple crops of Scotland, but due to the cold, wet climate, the long-term storage of grain was nearly impossible. The farming community discovered new benefits of the distillation process near the end of the 16th century. The royalty and clergy were not the only ones to enjoy whisky, however. In 1505, the Guild of Surgeon Barbers in Edinburgh was granted a monopoly over the manufacture of aqua vitae - a fact that reflects the drink’s perceived medicinal properties as well as the medicinal talents of the surgeons. This distilled beverage was used as a treatment for all kinds of ailments, with many of those being treated reporting of a “warm and calming” sensation. Originally known as “aqua vitae” (water of life) for its healing properties, the first recorded reference to the substance is found in the Scottish Exchequer Rolls of 1494.
Isle of jura condensers full#
One ventures into the world of Scotch, not because one believes you must drink alcohol in order to be a man, but because if you choose to do so, it should be in the tradition of gentlemen, with a clear conscious and a full heart. Therefore, to truly appreciate a good Scotch, a man must have an understanding of its rich history and the process that transforms ordinary barley into an extraordinary drink. In developing a taste for Scotch, a man embarks on a lifelong journey that will take him along the clear waters of the River Spey, the rugged Highlands, the Isle of Jura and various other parts of Scotland where distillers like to say, “It’s as good as life used to be.” But upon returning a second and third time, he slowly begins to get a sense of what makes Scotch so alluring and enjoyable. The young man that saddles up for his first bout with the historic elixir is often taken aback by its overt potency. Second, and much more importantly, each bottle of Scotch contains a history, a tradition, and an attention to detail that the men who drink it are not just downing a beverage, but participating in a celebration of artisanship and the deep pleasures of life.īecoming a Scotch drinker takes a little work and a bit of tongue maturity. First it’s expensive the cheapest bottle of single malt will cost around Rs 3000 upwards. There are few who drink Scotch to get drunk. One doesn’t settle and drink something just because it’s there. The man who drinks Scotch is one who lives life to the hilt, savouring new challenges and discoveries on a daily basis.
To be labelled Scotch, a whisky must be distilled and initially matured in Scotland.
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