One of my favourite challenges (for obvious reasons!!) was to sample 50 of the finest single malt scotch whiskies. This was quite a challenge, which started with researching which 50 to choose. Some of them were quite hard to get hold of and I was only able to complete the challenge with the help of several friends who sourced some of the selection. I do have to confess that I now have several opened bottles of whiskey that I guess I am going to have to work through over the coming winter. The biggest challenge will be to ration myself to no more than an occasional glass.
The history behind single malt whiskey
Single Malt Whisky is a distilled spirit made entirely from malted barley at a single distillery. The most notable examples of this are made in Scotland and are thus referred to as scotches. But not all scotches are single malts. Vatted Malts or Pure Malts are blends from the malt whisky of several different distilleries. A whisky that is labeled generically "scotch" is blended and contains only 40 to 60% malt whisky with the remainder comprised of whisky made from cheaper unmalted grain. All whisky must be aged for a minimum of 3 years before it can be described as such.
Whisky is the fruit of a northern
climate. The term whisky is a derivative of the expression "water of
life" known in in Gaelic as "uisge (pronounced ooska) beatha." Over time uisge
has been Anglicised to "whisky." The first whiskies were produced in the 15th
century by monastic orders. The first tax on production, in the mid 17th
century, had the effect of stimulating illegal production. This may account for
the remote location of many distilleries. In 1823 the Excise Act was introduced
to license distilleries. As a result the industry became, if not more expensive,
at least more respectable. There are currently somewhere around 90 producing
distilleries in Scotland.
Malt whisky is basically a distilled, un-hopped
beer. Barley is malted to convert starch into fermentable sugars. To this end
the barley is germinated (traditionally in floor maltings) and then kiln dried
over peated fires. In the past, peat was used because of it's availability, but
now it is used primarily to impart flavour to the malt.
The malted barley is ground in a mill and is
then referred to as "grist." The grist is loaded into a vessel called a mash tun
and is warmed with water to 64°C. At this temperature the enzymes present in the
malt convert the remaining starches into sugar. The solution that is drawn off
of the mash tun is referred to as "wort." The wort is pumped to another vessel
called the washback. Yeast is added to the wort to ferment the sugars, producing
alcohol.
When the fermentation is complete, what is now
called the "wash" is boiled in a series of two, or sometimes three, pot stills.
Condensate is taken off of the first still and added to the second. This process
concentrates the alcohol as it has a lower boiling point than water and will
condense first. The liquid that comes out of the stills has an alcohol content
of between 60 and 75% which is blended and diluted to an average strength of 65%
before it is put into oak barrels for maturation.
The whisky will have a strength of between 50
an 60% alcohol after the losses that are incurred by evaporation in the barrel
during aging. Before bottling the whisky is further diluted to 40 or 43%
alcohol.
The water used in most distilleries is soft.
It is common wisdom that the best water sources are those that rise from granite
over peat. The flavour the source water picks up from its journey is
concentrated by the distillation process.
The amount and character of peat used in the
kilning process has a pronounced effect on the flavour of the whisky.
The shape of the pot still , the angle of the
lyne arm that leads to the condensing unit, as well as the degree of heat
applied affect the flavours that are captured in the distilled whisky. Taller
stills tend to produce lighter whiskies.
Whisky will usually spend 8 to 15 years in an
oak cask. The type of wood used and the micro-climate of the maturation
warehouse have a profound influence on the character of the whisky. Most casks
are made from American oak, some of which have previously been used for the
storage of bourbon. Some distilleries used old sherry casks which impart a
sherried flavour to the spirit. The traditional maturation warehouse is damp
with earthen floors. The humidity cuts the rate of evaporation in the barrels.
In some coastal distilleries the sea air is said to imbue a certain briny
character to the whisky.
Regional Characteristics
Lowlands. Whisky from the Lowlands region tend to be
lighter, softer, and less peated.
Highlands. The Highlands are where the bulk of single
malt whisky is produced. As it encompasses a very large area, the whisky
produced in this area is stylistically very broad. Generally Highland whiskies
are known for their depth and complexity.
Islay. The most distinctive single malts are
produced on this island. These malt whiskies tend to be well peated with a smoky
characteristic. Some phenolic, medicinal, or sea overtones are
typical.
To avoid any bias (and I have to be honest and declare that I enjoyed them all), I have written the list below in alphabetical order. In brackets I have also added the region where the whiskey is distilled:
Enjoying The Whisky
With idiosyncratic character and a lingering
finish, Single Malt Whisky is made to be sipped. Although smothering your single
malt with ice or soda water is not recommended, don't be afraid to add a little
cool water to the whisky. Drink it at a strength that allows you to appreciate
subtleties in the flavour. Spring water is ideal as it has a more neutral
flavour than tap water.
Graham's List of Single Malt Whiskey
01. Aberfeldy 21 (Highland)
02. Aberlour 15 (Speyside)
03. Ardbeg (Islay)
04. Auchentoshan 16 (Lowland)
05. The Balvenie 21 (Speyside)
06. BenRiach 16 (Speyside)
07. Bowmore 12 (Islay)
08. Bowmore Darkest (Islay)
09. Brora (Highland)
10. Bruichladdich 15 (Islay)
11. Bunnahabhain 25 (Islay)
12. Caol lla (Islay)
13. Cragganmore 29 (Speyside)
14. Dailuaine (Speyside)
15. Dallas Dhu (Speyside)
16. The Dalmore 21 (Highland)
17. The Dalmore 28 (Highland)
18. Dalwhinnie 1990 (Highland)
19. Duncan Taylor 1969 (Speyside)
20. Glenfarclas 25 (Speyside)
21. Glenfiddich 12 (Speyside)
22. Glenfiddich 30 (Speyside)
23. Glengoyne 15 (Highland)
24. GlenGrant 34 (Speyside)
25. GlenKinchie 1987 (Lowland)
26. The Glenlivet 18 (Speyside)
27. Glenmorangie - Qunita Ruban (Highland)
28. Glenmorangie - Nectar D'Or 15 (Highland)
29. Glenrothes Vintage 1991 (Speyside)
30. Glenrothes vintage 1975 (Speyside)
31. Scott's Selection 1980 (Speyside)
32. Glenturret (Highland)
33. Highland Park 18 (Orknay Islands)
34. Highland Park 25 (Orknay Islands)
35. Inverleven Duncan Taylor 28 (Lowland)
36. Lagavulin 16 (Islay)
37. Lagavulin 12 (Islay)
38. Laphroaig 15 (Islay)
39. Ledaig 20 (Isle of Mull)
40. Longmorn 15 (Speyside)
41. Macallan 25 25 (Speyside)
42. Mannochmore 1991 (Speyside)
43. Oban 14 (Highland)
44. Old Pulteney 17 (Highland)
45. Royal Lochnagar 12 (Highland)
46. Scapa 14 (Orkney Islands)
47. Springbank 1979 (Campbeltown_
48. Talisker 18 (Isle of Skye)
49. Talisker (Isle of skye)
50. Tomintoul (Speyside)
Alas, the challenge is complete. However the whiskey drinking certainly isn't... hiccup!!! Do you have any favourites that are not on this list that you would recommend? I would love to hear if you do. There is nothing more enjoyable than sampling even more fine whiskeys. Who knows, maybe on my "50 things to do before I'm 50" I will add another 50 single malts to taste.
Enjoy! x
