scotch
DESCRIPTION
ScotchTRANSCRIPT
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SCOTCH
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HISTORYHISTORY
• It is believed that the roots of Scottish whisky lie in the Ireland.
• First official mention appears in 1494 which record the provision of malt to a certain Friar John Cor to make ‘acqua vitae’ - the Latin equivalent of the Gaelic ‘usige beathe’, or ‘ water of life’.
• By 16th & 17th century it had become the true spirit of Scotland.
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HISTORYHISTORY
• In 1644 the Scottish Parliament levied the first excise tax on whisky.
• In 1713 ‘malt tax’ was imposed in Scotland.
• This in fact led to the ‘illicit distilling’ and
producing whisky of better quality than the
legally produced ones since the distillers used a
higher grain content to avoid the malt tax.
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• In 1823, an act was passed as suggested by Duke of
Gordon ( one of Britain’s largest landowners). Legal
production of whisky was encouraged, and taxes
reduced.
• Within 20 - 30 years the illegal distilling declined
drastically.
HISTORYHISTORY
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CATEGORISATIONCATEGORISATION
• Scotch Whisky is produced in three forms :
- Malt Whisky
- Grain Whisky
- Blends of Malts & Grains
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WHISKYWHISKY
SCOTCHSCOTCH
GRAINGRAIN BARLEYBARLEY
BLENDINGBLENDINGSINGLESINGLE
VATTEDVATTEDBLENDEDBLENDED
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GRAIN WHISKYGRAIN WHISKY
• It is essentially made from unmalted corn & malted barley cooked in a pressure chamber to break down the sugars.
• The wash produced after fermentation is distilled in a patent still at 95 % alcohol.
• Grain whisky has particularly no flavour of its own. Is rarely sold and mainly used in blends.
TYPES OF SCOTCHTYPES OF SCOTCH
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SINGLE MALT WHISKY SINGLE MALT WHISKY
• The whisky that is produced in one distillery and is not blended or mixed with any other whisky.
• Sold as a produce of that one single distillery.
• It is exclusive & expensive.
TYPES OF SCOTCHTYPES OF SCOTCH
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BLENDED MALT BLENDED MALT
• Blending of malt whisky and grain whisky of different vintages & provinces. A “standard blend” can consist of around 40 different whiskies. (Can be one or more malt and one or more grain)
• Usually 35-40% is malt whisky, 60-65% is grain whisky.
TYPES OF SCOTCHTYPES OF SCOTCH
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VATTED MALT WHISKY :VATTED MALT WHISKY :
• Single malts taken from 2 or more distilleries and blended is called vatted malt whisky.
• Eg. Royal Culross, Glenleven, Dewar’s 12 year old vatted, Findlater’s Marlodge.
TYPES OF SCOTCHTYPES OF SCOTCH
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FACTORS EFFECTING SCOTCHFACTORS EFFECTING SCOTCH
• Malt whisky is the unique result of the effects of
– malted barley
– Scottish water
– pot distilling
– wood maturation in the damp air.
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• Single malts are made from Barley only.
• Most of the barley used comes from the continent itself or California or Australia.
• Ideally barley should be - Fully ripened
- Plump
- Dry (moisture- 10%)
• Malting is done by soaking dried barley in large tanks (steeps) for between 48-70 hours.
.
MALTINGMALTING
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• Water is drained of and the wet barley is spread on the germination tanks to germinate.
• The barley is continuously turned by the maltsman using long handled wooden shovel, called skips.
• In modern times, mechanical agitators or saladin box are being used.
• After 2 or 3 days the barley sprouts rootlets, which in another 4-5 days starts to wither.
MALTINGMALTING
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FLOOR MALTINGFLOOR MALTING
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• The barley which is now soft, straw coloured and moisture laden is called the green malt.
• It goes to the kiln and spread on a floor of perforated metal plates or wire mesh.
• Ten-fifteen feet below is a slow peat fire. Peat is a partially decomposed, compacted vegetable matter. Usually mosses, used as fertiliser and fuel.
MALTINGMALTING
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• The peat gives a pungent, earthy smoke, with its own particular fragrance, which permeates the green malt. This gives the whisky its peat reek.
• Coal and Anthracite are later added to the fire to raise the temperature to around 160 deg. F.
• The malt dries out to crispy, crumbly, fragrant grain quite different from the original barley.
• It is then left to rest for a month or more.
MALTINGMALTING
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• Malt is gristed.
• The grist goes into mash tun in measured quantities and
hot water is added to extract the soluble sugar.
• The water is changed to 3 to 4 times and each time the temperature is increased.
• The fist two washings form the wort.
MASHINGMASHING
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Malt that is delivered in sacks is crushed
MASHINGMASHING
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• The third and the fourth wash are called the sparge. It forms the first and second washing of the next batch.
• The left over is sold as the cattle feed.
MASHINGMASHING
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MASH TUNMASH TUN
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FERMENTATIONFERMENTATION
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• The wort is poured in wash tun and the yeast is added.
• Fermentation lasts for 36-48 hours.
• A clear liquid is obtained called wash at 5% alcoholic strength.
FERMENTATIONFERMENTATION
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DISTILLATION
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• All malt whiskies are distilled in the pot still.
• Each batch of malt whisky requires two pot stills to produce the finished spirit.
- The wash still
- The low wine still
DISTILLATIONDISTILLATION
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• The wash in the wash still is heated by coal or oil fire.
• The product after distillation and condensation goes into the low wine still where it is distilled to give spirit of higher alcoholic strength of 75%.
• The purity of the product is controlled by spirit safe.
DISTILLATIONDISTILLATION
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SPIRIT SAFESPIRIT SAFE
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• The residue in the wash still the ‘burnt ale’ is used as fertilizer or animal food.
• The residue in the low wine still called the ‘spent lees’ is dispersed as steam.
• The whisky emerges from the still as, water white, very pungent fiery spirit around 115 to 120 degree proof.
• It is reduce to around 110 degree proof with pure spring water.
DISTILLATIONDISTILLATION
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MATURATIONMATURATION
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• Maturation is the mellowing of the whisky by its being stored in oak barrels.
• By law maturation of single malt is for a minimum of 3 years.
• Is matured in Scottish cask (110 gallons) butts
MATURATION
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• The cask come from Jerez in Spain.where they have been used to mature sherry.
• The sherry has taken much of its woodiness ( tannins ) from the oak and left part of its own character in the wood, that in turn contributes to the mellowness,
colour and taste of the matured malt.
MATURATION
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• In the wood the malt whisky :
– Softens
– Loses a lot of its pungent character through oxidation.
– Takes on its colour from pale straw to honey
• After the whisky has reached its optimum maturity it is diluted using spring water to get the strength of 70-75° proof.
MATURATION
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• No two variety of single malts are similar inspite of the same base ingredient and same process.
• It is impossible to produce scotch outside of scotland.
• It has to be both, distilled & matured in Scotland.
• Distilled at less than 98.4 % in such a way that the distillate has an aroma and flavour derived from the materials used.
CHARACTERISTICS
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• Single malt whiskies have been categorised as per following geographic regions:
– IslayIslay
– CampbeltownCampbeltown
– LowlandsLowlands
– HighlandsHighlands
CLASSIFICATION OF WHISKIESCLASSIFICATION OF WHISKIES
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• Located Southernmost of the outer western isles.
• Islay has eight distilleries.
• Distilleries produce malts which are traditionally very heavily peated to give a pungent whisky with deep flavour .
• Laphroaig, Jura, Talisker, Bowmore, Lagavulin, Islay Mist,
ISLAYISLAY
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ISLAYISLAY
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ISLAYISLAY
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ISLAYISLAY
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• Campbeltown has two distilleries:
- Springback makes light mellow and almost sweet malt
- Glen Scotia by contrast makes pungent malts
CAMPBELTOWNCAMPBELTOWN
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CAMPBELTOWNCAMPBELTOWN
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• The Glenlivet - Best single malt. Rich, ripe and mellow and with outstanding malt bouquet.
• The Glenfiddich- Pale and peaty.
HIGHLANDHIGHLAND
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HIGHLANDHIGHLAND
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HIGHLANDHIGHLAND
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• The eleven Lowland malts are mostly used as filler malts to give weight to a blend.
• As they tend to lack a distinctive malt character, they do not add much value to the commercial whisky either.
• Rosebank and RJ Mc Dowells are the best, other brands are Glenkinchie.
LOWLANDSLOWLANDS
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LOWLANDSLOWLANDS
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LOWLANDSLOWLANDS
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BLENDINGBLENDING
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BLENDINGBLENDING
• Blending is the art of combining whiskies from several distilleries, malt as well as grain.
• Blending has its origin in distant days when distillers masked the spirit with herbal flavourings.
• Modern blending began around the turn of the century, when the Scots lightened their whisky with grain spirit, which became highly popular.
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BLENDINGBLENDING
• A blend will consist of anything from 15 to 50 different single whiskies combined in the formula that is the secret of the blending company concerned.
• The objective of the blender is to produce a whisky of a definite and recognizable character and that his blend should never vary from this standard which customers all over the world accept.
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• A blend of whisky will have 35-40% Sgl malt and 60-65% grain whisky.
• The different whiskies are stirred using compressed air ensuring they are mixed well, and then left to marry, usually for 6 months or more.
• The final step before bottling is the addition of small amounts of caramel colouring, to ensure continuity of colour in the blend.
BLENDINGBLENDING
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• Scotland possesses 119 distilleries.
• Some of the major companies who manufacture blended scotch are:
– Haig - Oldest of modern whisky families.
– John Walker - “Born in 1820, still going strong”
– John Dewars - Started as a grocer.
– White Horse - Based his blend on Lagavulin.
– J&B
– VAT 69
– Famous Grouse
THE DISTILLERIESTHE DISTILLERIES
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• The largest company in the world manufacturing scotch is DCL. Formed by 6 lowland distillers and John Haig
• Their famous brands are– Johnny Walker
– Haig
– White Horse
– VAT 69
– Abbots Choice
THE DISTILLERIESTHE DISTILLERIES
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– Black and white
• Other major companies are:
– Seagrams
– Hiram Walker
– Bells
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THE DISTILLERIESTHE DISTILLERIES
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BLENDED MALTSBLENDED MALTS
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BLENDED MALTSBLENDED MALTS
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CLASSIFICATION AGING EXAMPLES
Regular 5-7 years Ballentine’s, Cutty Sark
Bulk Premium J&B Rare, Johnnie Walker (red), Dewar’s White Label
White Horse, Black& White
Premium 12 years Johnie Walker (Black)
Super Premium Chivas Regal
All single malts, J&B Jet
Deluxe 20 years Royal Salute
Ultra Premium Bell’s Royal reserve
Johnnie Walker (Blue)
Glenfiddich
CATEGORISATIONCATEGORISATION
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• Cardhu • Glenfiddich• Gragganmore• Talisker• Oban• Lagavulin• Glenmorangie
SINGLE MALTS SERVED AT SINGLE MALTS SERVED AT OBEROI HOTELSOBEROI HOTELS
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• White Horse
• John Haig
• J&B Rare
• Black and White
• Johnnie Walker Red Label
REGULAR SCOTCH AT OBEROI REGULAR SCOTCH AT OBEROI HOTELSHOTELS
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• Johnnie Walker Black Label
• Chivas Regal
• J&B Jet
PREMIUM SCOTCH AT OBEROI PREMIUM SCOTCH AT OBEROI HOTELSHOTELS
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• Blue Label
• Gold Label
• Royal Salute
DELUXE SCOTCH AT OBEROI DELUXE SCOTCH AT OBEROI HOTELSHOTELS