What is whisky?

The term “whiskey” is a little broad today, encompassing spirits that include Scotch whisky of course, but also rye whisky, Irish whisky, bourbon, and others. Scotch, as it is commonly known, refers specifically to whisky that is made in Scotland according to strict regulations set by the Scotch Whisky Association.

All whiskies are made from a blend or “mash” of cereal grains — barley (typically malted), rye, wheat, or corn — which is then distilled and aged, often in wooden casks. The specific blend of grains, the number of distillation cycles, and the time in the aging process are what give rise to the variations of whisky we enjoy today.

What is the origin of whisky?

Distillation processes are known to have been used around the globe for centuries, with some of the earliest records pointing to Greece, Babylon, and China as far back as 2000 BC. Many believe whiskey-making as we know it originated in Scotland, soon after the turn of the first millennium AD.

Before the advent of whisky, alcohol came in the form of ale or wine. In places with no access to grapes, such as Scotland and Ireland, early brewing methods were applied to a mash of local grains instead. The resulting liquid was first known by the Gaelic term “Uisge Beatha” — loosely translated as “water of life” — in reference to its expected medicinal qualities. The name “whisky” was derived from that Gaelic term.

What is a dram?

A “dram” is simply a glass of whisky. It’s not a precise measurement, but rather a comfortable pour that lets you appreciate the colour, scent, and other characteristics of the spirit — and perhaps entices you to go back for another.

How is whisky made?

The process of making good whisky is straightforward, but far from easy. The key steps typically include:

1. Malting the barley — soaking it in water to start the sprouting process that cracks the seed pod.
2. Drying the malted barley to halt the growing process and preserve the starch. This may include using peat smoke to impart flavour, common in many Scotch whiskies.
3. Grinding and fermenting the grist to make “wort” — essentially a strong beer.
4. Distilling the wort to increase the alcohol content.
5. Drawing off the distilled liquid at the precise moment determined by the Master Distiller.
6. Storing the clear “new make” in wooden casks to absorb colour and additional flavours as it matures.
7. Bottling the finished whisky at the desired date.

Aging is key

Most of the flavour characteristics you know and love in whisky come from the wood the new make is matured in. Master Distillers choose the type of casks used, the length of time in each, and how the product is finished before bottling.

Old wine, port, sherry, and bourbon oak barrels are the most coveted, as the spirit previously stored in them permeates the inner surfaces of the wood and adds flavour to the whisky. Unlike wine, whisky stops aging once it leaves the barrel — so the Master Distiller has full control over the final dram you get to enjoy.