About Whiskey

Whiskey is a spirit made from barley, rye or corn that has much in common with beer, which was made as far back as the ancient Egyptians. But whiskey is distilled, not fermented, and that practice only began in the Middle Ages, probably by monks in Ireland or Scotland. Some experts put the beginning of whiskey at the early 15th century, others near the end.

Though technology in many areas has improved dramatically, the basic process is still much the same today. Distillers of the 16th century would recognize and probably know how to use most of the equipment of the modern era without difficulty.

Though different grains can be used, barley is one of the most common. The seed is soaked for a couple of days until it germinates, then baked in a kiln to halt the process. Enzymes in the germination process produce sugars that are then turned into alcohol, similar to the beer making process.

But fermentation of the type used to make beer will only produce ABV (alcohol by volume) concentrations of about 15% maximum. Distillation is the key to making whiskeys of 70, 80 or more proof. 'Proof' is double the alcohol content.

Scotch whisky, or simply Scotch (the Irish distillers in Dublin are alleged to have added the 'e' later to distinguish their product), is a variation on the basic brew. The chief difference is the burning of peat to dry the barley, which imparts much of the distinctive flavor of this northern drink.

From there, the process can take any number of different routes. The choice made dictates whether the end result will be a 'Single Malt', or a 'Blend', or some other variation. A single malt is the product of one distillery, using exclusively malted barley. A blended malt combines the product of several distilleries to achieve a liquor unique to every brand. A 'grain whiskey' is produced by using rye, corn or other grain mixed with the barley.

But that is only the beginning of what goes into making a fine whiskey.

The clear liquid that is now about 70% alcohol is poured into large oak casks called barrels. By law, it has to mature for at least three years to earn the name 'whiskey'. But most good whiskey, and all good scotch, will have matured for at least 10 years before being bottled. Unlike wines, whiskeys don't age further in the bottle. The scotch casks themselves are specially prepared, usually by having been already used to make bourbon or sherry.

The aging process is also hundreds of years old, and the product the result of recipes handed down or developed over that period. But, the fine spirit produced is enjoyed in much the same way as it was then: slowly and with relish.