Production of scotch

The production of Scotch whisky takes time, a lot of time. It is a tedious process that can take years. However when it is done correctly, the product is one worth waiting for.

Barley is placed in deep tanks of water for approximately three days. As the moisture increases it promotes the germination process. After the germination process, the barley is then moved to the malting segment of the distillery where it will go into drums sometimes known as the malting floor.

The entire purpose of the germination process is to convert the starch in the grains into fermentable sugars. This will feed the yeast in the fermentation stage. Turning the barley frequently ensures the temperature will remain consistent. Sheils, another name for a wooden shovel, are used to turn the grains, on a traditional malting floor. The grains will die if the temperature reaches above 22 degrees, and will the stop the entire process as the starch will not be converted to sugar.

The grain is then kilned as to halt the continuation of sugar consumption the kiln will dry up any moister. Generally a kiln is a building standing two stories in height with the top perforated to allow all heat to leave. The lower floor contains peat bricks that are heated. During this process the grain is dried and takes on that peat like reek. The pagoda style roof on a distillery is the most noticeable characteristic. The malt must not be heated above 70 degrees or it will surely be damaged and unusable.

Most of the distilleries in this day and age buy all their malt from a centralized malting company. However there are still a select few that remain traditional and do it all themselves.

The grain is milled into grist and combined with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to remove sediment. The bi-product of this mashing is called wort. The wort must be cooled prior to mixing with yeast in what is called a wash back. This large container is never filled to the top as the wort froths a lot due to carbon dioxide. After two or three days all the yeast is killed by the alcohol. The end product of this cycle is called wash. It contains an alcohol percent of five to 8 percent.

The stills in which the wash is placed are made of copper and are regulated to a certain shape allowing for proper distillation to occur. The still method is usually ran twice yet some companies do three or more.

After all this is complete the brew is then placed in casks made of usually oak, for a period of eight to twelve years minimum.

Old Drink, Young Crowd

Why is it that scotch always seem to be left alone in the bar scene? It is understandable that most people find scotch to harsh to drink while dancing the night away but could it not be introduced in some mild cocktails? Generally it is assumed that the sweeter drinks tend to give you the staying power on the dance floor as it is usually loaded with sugar.

Sugar is not an ingredient that one would associate with scotch and many of the clubbers will shy away from the so called old mans drink. Yet they really do not understand the potential that scotch in small doses in sweet drinks can have. It can liven up the party in a relatively short amount of time.

Of course there are the few drinks out there that may inspire a look into by the up and coming yuppies that are trying to mature. One of these mild scotch drinks is the Rusty Nail. This wonderful drink contains 1 oz of scotch oz of Drambuie
And a twist of peel from a lemon

This drink forgoes the common rule of no ice with your scotch, as the glass should be filled almost to the brim with cubes. Then the Drambuie and scotch are poured in together stirred vigorously and garnished with the peel. This makes a delightful small mixed drink that is much easier on the throat as well as the stomach that straight scotch.

Another popular drink is the whiskey sour. This drink is open to enjoyment by all classes and generations. This drink contains 2 oz of blended whiskey, the juice of half a lemon, tsp of powdered sugar, one cherry and half slice of lemon.

Again this drink is easy to make. Shake the blended whiskey, the powdered sugar and the lemon juice with ice then strain into a whiskey sour glass. Lastly, top with the cherry and garnish the drink with the lemon slice.

Another great drink that the younger crowd may enjoy is the Rob Roy. This is a very simple drink that is relished by many and is very short on the prep time so you can be back on the dance floor in no time flat.

This drink contains 1 oz of scotch whiskey and oz sweet vermouth. You merely stir contents with ice and strain into a cocktail glass.

Mixed Drinks Upsetting for Distillers

Although some Scots are softening up in regards to their traditional dram, we cannot say all of them are. Some are indeed abusively screaming and kicking, with regard to how their fine brew is handled.

The idea of mixing a fine scotch in a fancy drink at the bar seems preposterous. This notion is dubbed an act of kindness, yet not too kind to the distillers that have toiled to bring us such a wonderful product.

Scotch is a wonderful brew that hit the mainstream of the U.S. in the early 1990s. Several have considered this type of drink as a personality definer, causing it to grow quickly in popularity. Through Scotch as a drink was also a growing interest in it as a single malt treat. However, there are many different variations that have hit the market in order to please every palette.

It has been said that scotch is a nasty old bugger who is drank alone or with one or two close friends and not in the spirit of socializing. However the distillers, and aficionados alike tend to disagree. They feel that the time spent with friends and family, should indeed include the sipping of a fine scotch, for pleasure and conversation alike.

Global whiskeys

Scotland is not the only country that can put out a quality scotch product. Many countries have ventured into the spirits domain. Canada is one of them. The Canadian whiskeys are starting to shine with products that are crisp and bold to the taste buds.

Following strict compliance with Canadian regulations these spirits are distilled and bottled no less than two years before consumption. Usually the bottling is done no sooner than six years and many are much longer than that now.

They are not noted as straight whiskies as they are blended. They are bold and lightly flavored yet manage to keep a very distinctive body and character. The Canadian government carries out rigid control of the Excise Tax and labeling.

There have been no stipulations in place for the grain formulas or distilling processes. Nor have the maturing factors or time frames been ruled or governed. They have left it up to the producers of this product to determine what markets abroad and at home desire from their product. It has been shown that this was a wise decision as the Canadian makers seem to be holding strong in all markets and fields.

Not unlike the brands found in the United States the distillery function is pretty much a standard deal with the exception of the use of cereal grains and some trade secrets. Since Canadian distillers are not faced with artificial proof restriction in their distillation procedures, they are able to operate continuous distillation systems under conditions that are optimum for the separation and selection of desirable congeners.

The relationship between beverage spirits and the congeners is in no way marred while in the fermentation mash solution. The casks are made of white oak and are rated in US gallons matured cooperage insures compatibility of the fine whiskies. The delicate flavor and per portions that the maturing batches cooperage is a fine trade secret.

It was spelled out with Sir Joseph Seagram. He decided in 1911 that an appropriate whiskey should be made for the wedding of his son. This blend became known as Seagrams V.O or very own whiskey as it is known in those parts. Only pedigree grains and the finest of spring water were and still are used today to create this wonderful and bold whiskey.

The master blender has at his disposal over 2,000 choice and premium flavored bases that he can choose from for his secret and delightful blends.

Dispelling A Blue Rumor

It has been rumored that the Johnny Walker Blue Label blended whiskey was about to be halted for reasons unknown. This rumor is indeed just that nothing more than a rumor. Here you will find some background on this fine product in the event you wish to try it someday.

Although lately the market place is seemingly chomping at the bit to get a hold of some of this Blue label Johnny Walker ultra premium fine blended whiskey, it has managed to remain elusive to most sippers of fine spirits.

This blend was to be made to celebrate Sir John Walkers existence of 200 years. A blending of young grains and malts make this drink a little mellower. Like some of the older whiskies, this blend was to be reminiscent of the blends back in the earlier 19th century.

The blue label product does not show an aging date on the label; however this is by no means an indication of poor quality. In fact, it is quite the contrary. It has actually been said that there are approximately 16-18 different aged whiskies and single malt blends in one bottle of Johnny Walker blue label. No one really knows the youngest of these.

The answer to the question of whether Blue Label is going to be discontinued, is simply, no. They have no intention on discontinuing the blue label Johnny Walker. It may have not have had the publicity that the other two colors have enjoyed but do not mistake this color for a slouch.

This blend is by all means the Rolls Royce of the current Walker line up at a pretty $200 a bottle. Single malts can indeed sell out and replenishment of stock is not a short order since the time it takes to mature is lengthy. However wonderful blends such as the blue label can always be adjusted according to available stock.

The over abundance of malt stock will keep the blenders busy for quite some time. Stock will not just deplete overnight. It is a continual cycle where as young and budding malts become old and wise to be replaced with new fillings.

There is no doubt that rare fine scotch will be a continual operation in Scotland and where this comes into play is the continual stock received by the Johnny Walker name. This wonderfully blended product is not under any circumstances going anywhere..