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A BRIEF HISTORY OF WHISKY DISTILLING
In the Beginning ........
The earliest records of Scottish Malt Whisky production date back to the
15th Century, but it is believed that the art of distilling originated possibly
thousands of years before this.
At War with the Exciseman ........
in the mid 17th Century the government looking for a way to raise
revenue decided to tax whisky production, but all did not go to plan. Their
efforts proved to be in vain and all they eventually succeeded in doing
was driving it underground. Whisky production carried on from illicit stills
hidden away in the hills and smugglers became very ingenious at getting
it across the border undetected. It was not until the early 19th Century
that illicit distilling was finally brought under control and producers
became licensed to operate legally.
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THE
TRADITIONAL WHISKY MAKING PROCESS
Malting ........
Plump, ripe grains of barley are steeped in pure spring water to assist
germination, during which time an enzyme is produced which makes the starch
in the barley soluble, and thus prepares it for conversion into sugar. This
part of the process takes two to three days.
The grains are then spread out to germinate on a stone floor in the malting
house. They must be regularly turned to ensure even germination and to prevent
the build up of heat.
After about a week or so when malting is complete, germination is terminated
by gently drying the malted barley. It is spread over a mesh floor in the
malt kiln allowing smoke from the peat fires below to gradually drift up
through the malt imparting their flavour. The maltman's art is in achieving
the right balance of peat reek individual to each malt. Nowadays very few
distilleries still have their own working maltings, most purchase their
grains ready malted to their individual requirements.
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Mashing ........
The dried grains are milled to make what is called malt grist. This
is then mixed with hot water in large circular vessels called mash tuns,
where the soluble starch in the malt is converted into sugar. The sugary
liquid, or ‘wort’ as it is known, is run off from the mash
tun into vessels called washbacks. Nothing is wasted, the remaining
solid residue is used as animal feed.
Fermentation ........
Once cooled, yeast is then added to the wort, and fermentation begins,
turning sugar in the wort into alcohol and carbon dioxide. After 36-48
hours, the wash has an alcohol content of about 5 to 8 per cent.
Distillation ........
Malt Whisky is distilled twice in giant copper pot stills. In the wash
still, the wash is heated so that the more volatile alcohol component
rises up the still as a vapour, over a swan-shaped neck, into a condenser.
The condensed vapour is known as ‘low wines’, and at this
stage it is about 20 per cent alcohol. The low wines are then run into
a second still, the low-wines still, where a second distillation takes
place.
The first spirit to come off, the foreshots, contains impurities, and
these are run off into the first receiver. The stillman uses his skill
and experience to know when to divert the pure, middle cut of the distillate
into a second receiver. Towards the end of the run, further impurities
are found, in the feints, and these are run off into the first receiver,
to join the foreshots for subsequent re-distillation.
Maturation ........
The pure spirit, raw and colourless, is now at about 60-70 per cent
alcohol. It is then transferred into oak casks, for maturation over
several years. To receive the accolade of Scotch whisky it must mature
in wood for a minimum of three years, although it is customary to mature
for at least ten years.
During this time the casked spirit gently ages, breathing out any impurities
and breathing in the characteristics of the environment where it is
being stored. Evaporation, affectionately known as "the angels
share" accounts for up to a 2% loss per year. It is easy to appreciate
the important part the cask plays in the maturation process, not least
by imparting its unique character to the spirit. Oak casks previously
used for maturing Bourbon and Sherry add further depth of colour and
flavour.
And so ........
Once this precious spirit has finished slumbering for the correct amount
of years to fully develop its unique character, it is finally bottled.
In general the majority of whiskies are cut with local water to either
40% or 43%(abv) before bottling. A number are sold at 'Cask' strength,
which is generally considered to be 46% or more, although many are bottled
straight from the cask and could be in excess of 60%(abv).
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