Something akin to whisky has been made in Scotland for many centuries. The Celts called it uisge beatha (Gaelic for water of life) and in the early modern period of the late 15th century it was referred to as aqua vita (Latin for water of life).
The Medicinal Qualities of Whisky
As well as its ability to intoxicate, it has also been claimed that whisky has medicinal properties. The medicinal qualities claimed for whisky have included the ability to help with colic, smallpox and the palsy. This tradition continues to this day with the Hot Toddy being a frequently used treatment for colds and flu. A hot toddy is a mixture of whisky, honey and hot water. Whether it can cure a cold is a moot point, but a hot toddy can certainly make it it more bearable.
How is Scotch Whisky Made?
Originally a home industry, the taxation of scotch whisky drove much of its production underground until, in 1831, the continuous still was patented by and Irish tax inspector, Aeneas Coffey and the industrial production of whisky was underway.
Like many distilled drinks, scotch whisky is based on grain, in this case barley. Indeed, more than half the barely grown in Scotland (and barley is the traditional grain of Scotland) goes into the production of whisky.
To make whisky, the barley is moistened in water until it begins to sprout (at this point the barley is said to have been ‘malted’) and it is then dried. The traditional fuel used to dry the barley was peat and it is the smoke from the peat that gives the finished whisky the smoky flavour for which scotch whisky is famous.
The malted barley is then ground before being mixed with water in the ‘mash’ and the sugars necessary to the development of alcohol are released. This water comes from underground springs and the difference between the springs adds further to the distinctiveness of each scotch whisky. To this potentially heady mix is added the yeast whereupon the fermentation begins.
Following fermentation, the resulting liquid must be distilled and Scotch whisky has to be distilled in pot stills (made from copper) which are steam-heated. The distillation of the fermented mash produced a spirit of about 70 degrees proof and this is then placed in oak casks to mature for a minimum of 3 years. These casks have usually previously been used for storing wines such as sherry. This previous use of the oak barrels also adds further distinctiveness to the final scotch whisky produced by each distillery.
Single Malt or Scotch: Which is Best?
The resulting scotch whisky can either be sold as a single malt, that is the product of a single distillery, or as blended scotch whisky. Although more expensive, single malts have become more popular over the years and are best drunk on their own at room temperature with a little water. Blends of malt whiskies, or ‘scotch’ can be mixed and have ice added, but are best enjoyed in moderation in the same way as single malts.
Scottish Whisky Month, May 2009
It may be worth noting that May 2009 in Scotland has been designated Whisky Month during which time many of Scotland's most popular distilleries will open their doors to the public. The month of May can be the nicest time of the year to visit Scotland with very pleasant weather not unusual, especially in the West and on the Scottish Islands.
Alistair McCulloch - Alistair McCulloch has been listening to good music since his early teenage years in the 1960s. It is his genuine belief that music ...
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