Scottish Whisky with an American Twist

Speyside Tipple

A trip to Scotland will always have a moment or more that you will be offered a tipple of Scottish Whisky, it is rigor. I am not a whisky drinker, but I have many friends that are, so I thought I should have some knowledge. The origins of malt whisky distilling in Scotland are lost in the mists of antiquity. They date back at least to the monks of centuries of the past but we all know that man has had powerful elixirs in millennium - medicinal or not.

I decided to condense it down to attending The Scotch Whisky Experience located on Castlehill in Edinburgh for a bit of educational enlightenment. The ancient term uisge beatha, which is Gaelic for the Latin aqua vitae or ‘water of life’, was corrupted in the 18th century to usky, and then to whisky. Scotch whisky is world-famous for its smoky, peaty, and smooth flavors, and with over 120 active distilleries around the country, you’ll not be short of ideas of where to visit. In Scotland, there are five distinct areas that produce unique flavors. Highlands, known for a diverse range of flavors from light and floral to rich and peaty. Lowlands typically produce lighter more delicate blends. Islay is famous for its peated whiskies with a maritime influence. Campbeltown known for unique and complex flavors. And Speyside recognized as a distinct region in 2014, distinguished by sweet and fruity single malts.

Explained to me are the five steps: malting, mashing, fermenting, distilling and then maturing. To generalize it is made from barley steeped in water spread out on malting floors to germinate. During this process enzymes are activated which convert the starch into sugar when mashing takes place. After 6 to 7 days of germination the barley, now called green malt, goes to the kiln for drying. This halts the germination. The heat is kept below 70°C so that the enzymes are not destroyed. Peat may be added to the fire to impart flavor from the smoke. The water is added in 3 stages and gets hotter at each stage. The wash is then distilled typically twice to produce a new spirit similar to brandy or cognac.

But maturing at this point it comes down to aging in barrels.  By law all Scotch whisky must be matured for at least 3 years, but most single malts lie in the wood for 8, 10, 12, 15 years or longer. Customs & Excise allow for a maximum of 2% of the whisky to evaporate from the cask each year – the Angels’ Share. Unlike wine, whisky does not mature further once it is in the bottle.

The use of Sherry Casks or Bourbon Casks. Understanding the significance of cask types in whisky production is essential for any enthusiast. The type of wood, previous contents, and size all play crucial roles in shaping the final product's flavor profile.  Sherry Casks: Traditionally used due to their availability and low cost, sherry casks infuse whisky with rich, smooth flavors, often described as having notes of dried fruits and spice. Bourbon Casks: Since the 1970s, bourbon casks have become more prevalent, contributing sweet, creamy flavors with hints of vanilla, honey, and fruit.

Sherry casks were historically the preferred choice for whisky maturation. Their early use can be traced back to the 19th century when sherry was imported from Spain into the UK, and the empty casks found a secondary life in Scotch whisky production. Due to their availability and low cost, distilleries widely adopted sherry casks, which imparted rich, fruity flavors to the maturing spirit.

The rise in bourbon production in the United States led to an abundance of used bourbon barrels. Legal mandates required American bourbon producers to use new charred oak barrels only once, making these used barrels a cost-effective alternative for Scotch distilleries. Sherry casks contribute dried fruit, nutty, and spicy notes, while bourbon casks add vanilla, honey, and caramel. Bourbon barrels are generally more affordable due to their widespread availability. But that was until there was so much new demand by the rise of producers in the last few years. Now we need much more new white oak for the cooperages.

Surprise there isn’t enough! Thus, professional foresters are coming up with new planting programs that may not stem the tide now but will in the future. There is a new program to replant superior white oak across former stripe mine lands in the Appalachians, along with other native species as white oaks to mimic what would accrue naturally. This not only regenerates the scared landscape but will provide new environments for wildlife and birds.

I have never hit the Bourbon Trail at home but, now I am curious when I see that they doing with the barrels after the bourbon is bottled. I hear they are aging maple syrup and vinegar in these barrels. It is on my list. But I was even more curious that in Kentucky the fastest growing industry is tourism visiting the Bourbon Trail. A whooping 2.5 million have gotten their trail passports stamped. Clustered be between Louisville and Lexington tastings and special events to even buying a full barrel at about $10 grand. Setting up Master distiller meetings and tastings with the marquee brands.

Planning s spring trip to the picture postcard Blue Grass winding hills which take you from family run or larger commercial properties.  There is even a city tour of hot spots in downtown Louisville but, you may have to stay awhile as there are about 40 of them. While the rest your head at the Brown Hotel dating back to the 20’s.