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The 3DC Welcomes you.

• Dont you tell me Grape Juice is better ya little
  prat, its the Juice of the Barley for me!

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KWAR 20063DCWhisky Whiskey Seminar

• Primary presenter Erasmus Raz MacBaine
• Assisted by Seamus and Fergus

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In the Beginning, Adam was dry (Poor Adam, and
him with only Eve to talk to as well.)

• History
• The origins of Whiskey are murky at best. Largely
  because the ancient Celts were much more
  interested in killing each other than developing
  a written language capable of documenting their
  every day life and boozn habits. Legend has it
  that what became Whiskey as we generally know it
  today traveled to Ireland just before all the
  snakes left (by St. Patty dont you know?)
  sometime in 5th century
• More likely however, is that European monks
  imported the water of life to Ireland along
  with the word of god sometime back in the 11th
  to 12th century
• In 1494 the first officially documented,
  uncontested, reference concerning the
  distillation of whisky. From the Scottish
  Exchequer Rolls "Eight bolls of malt to Friar
  John Cor wherewith to make aquavitae"

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• In 1505, the Guild of Surgeon Barbers in
  Edinburgh was granted a monopoly over the
  manufacture of aqua vitae
• When King James the IV of Scotland visited Dundee
  in 1506, the treasury accounts record a payment
  to the local barber for a supply of aqua vitae
  for the king's pleasure and other records for the
  purchase of aquavitae during his visit to
  Inverness later that same year
• In the 1530s Henry VIII fired all the Catholic
  monks in England so these newly unemployed monks
  went into business for themselves doing what
  Tudor monks did best, make aquavitae
• in 1577 Raphael Holinshed in his Chronicles of
  England, Scotland and Ireland wrote of the
  spirit truly it is a sovereign liquor if it be
  orderly taken.

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• One of the earliest references to uiskie occurs
  in the funeral account of a Highland laird about
  1618.
• 1707 brought true and proper taxation to Scotland
  with Scotlands incorporation into the English
  Empire. So of course smugglers got busy making
  and selling whiskey right under the nose of the
  English tax collectors, with the help of all the
  locals of course
• So prevalent was the illegal whisky trade that in
  the 1700s Edinburgh had 8 legal distilleries and
  over 400 illegal ones which was nothing compared
  to the highlands, where between 1816 and 1820
  over 14,000 illegal stills were discovered

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• 1791 is the year of our very first tax in the
  United States of America. This was introduced by
  Alexander Hamilton On Whisky of course. This was
  done to support the local Bourbon producers
  against the ready supply of whiskies from Europe
• The 1820s marks the first time that Whisky is
  aged in barrels. Up till this point you could
  think of it as basically like tea, but with
  moonshine substituted for water
• In 1822 King George IV declared that whisky from
  the town of Glenlivet was his favorite and
  ordered that it be used for all official toasts
  in Scotland. The irony of this was that there was
  not even one legal distillery in Glenlivet at
  that time
• Starting in 1850s Queen Victoria fell in love
  with the Scottish libation (now that the whole
  how to age it in a barrel thing was figured
  out) and then introduced it to London High
  Society and the popularity exploded from there

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Whats in a name? An Islay by any other name
would still kick you to the floor.

• Uisge-beatha or Usquaebach Gaulic / Gaelic for
  Water of Life
• Whiskey The category level word
• Whisky Same as above but from Scotland proper
• Scotch Same as above but aged a minimum of 3
  years, by law
• Bourbon Sour mash whiskey made in the Bourbon
  county, KY area

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Types of whiskey

• Malt Made from raw malted barley
• Single Malt Blend of malt whiskies from one
  distillery
• Vatted (or Married) Malt Blend of malt whiskies
  from multiple distilleries, otherwise same as
  above.
• Pure Malt or Blended Malt (new terms) Same as
  Vatted Malt above but new terminology
• Blend Blended whiskeys from multiple distillery
  malts usually including a variety of grains as
  well
• Single Cask or Vat Whiskey from one cask or
  production run, no blending, may or may not be a
  malt
• Grain Made from raw grains (usually includes
  some barley)
• Sour Mash Bourbon Made from at least 51 corn
  with other grains and sugars filling the
  remainder
• Rye Whiskey Made from at least 51 rye grain
  with other grains and sugars filling the remainder

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A few comments on the new confusion of words

• For some inexplicable reason the marketing
  departments of a few distilleries and
  distributors got a bug up their collective hind
  ends and decided to come up with some new
  terminology for us all. These are new words for
  things we already had good and concise terms for.
  These new tags are occasionally oxi-moronic
  sounding and at their best confusing to the
  average drinker of Whiskies. (That indeed may
  have been the reason for their invention, if you
  believe the conspiracy theorists anyway. Jim
  Murray instructs us to say Bullocks to the
  whole bloody thing and Ill do what Jim tells me
  to do)

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• Rex amongst these new confusing terms is an
  instituted change from Vatted Malt to Blended
  Malt. This new term with Blended in it would
  lead the uninitiated though logical Whisky
  drinker to think it was likely made with a
  variety of grains, but the then you have Malt
  which would indicate that it is from all barley.
  See why this may cause some grief?
• Further confusing matters is Pure Malt that has
  been put forth as an alternate to Blended Malt.
  I would assume when reading this term, and did,
  that this is a kin to Single Malts which are made
  from nothing but pure malted barley, but instead
  signifies that this is a vatted malt whisky from
  multiple distilleries. What part of Pure would
  lead you to multiple distilleries? What was
  wrong with Vatted Malt Whisky anyway?
• Many enthusiasts and industry professionals are
  rejecting these new terms outright and keeping to
  the original Vatted Malt term. Again, I for one
  reject the new terminology on mass.
• These arent the only misguided new terms, just
  the most egregious to me personally.

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You are only as young as you feelAges, Years
and Numbering Systems

• For bottles marked with an age
• This signifies the youngest whiskies that can be
  blended into the whole
• For bottles marked with a year
• This signifies the actual year bottled
• No inference to age as above can be made unless
  specifically stated on the bottle as well
• For un-marked (age or year) bottles
• These can be any age or year of bottling
• Scotch must be 3 years minimum in the cask on
  Scottish soil
• Whiskeys from other countries are most always at
  least 3 years in the cask but not necessarily
  regulated as such and not necessarily kept in the
  same location either
• For sequentially numbered bottles
• This signifies a limited run of a special
  bottling, casking or vatting
• Once the last bottle from the run is consumed you
  will likely never taste another just like it
  again

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How its made, the single malt way

• Malt whiskey
• The barley is soaked and allowed to germinate
• Then its kiln dried, many distilleries add peat
  to the fire during this stage to impart a
  peatiness
• Ground into a grist (course flour)
• Warm water is mixed in (The mix is called the
  sparge)
• Then deposited into the Mash tun (a large
  stainless steel or copper vessel)
• The fermentable sugars and grist are dissolved
  (the liquid is called the wort)

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• Wort is placed in the washback (A large wooden
  vessel, usually of pine, Douglas fir or larch)
• Yeast is added to facilitate the fermentation
  (after fermentation the liquid is now called the
  wash)
• The wash is placed into the wash still, the
  first of 2 types of pot stills
• Heat is added vaporizing the alcohol

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• The vapor rises up the neck of the still and out
  through the worm coils (the coils are cooled with
  water condensing the vapor back into a liquid.
  The reconstituted liquid is now call the low
  wines)
• The low wines are transferred to the spirit
  still (a still designed to mix the vapors)
• The still shape is said to affect the flavors, a
  short neck giving more intense flavors and larger
  neck imparting gentler and more refined flavors
• Heat is added vaporizing the alcohols for a
  second time and condensing in coils as before
• Only the heart (central 1/3rd) of the vapors are
  used. The remainder is recycled into the process
  (The collected liquor can now be called a
  spirit)

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• The spirit is placed in casks for aging
• Many barrel types are use to significant effect
  on the flavor of the whiskey
• New, charred, oak barrels
• Sherry barrels
• Bourbon barrels
• Other types are also used such as rum or port to
  varying effect
• The casks are then warehoused

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How its made, the other way

• Grain Whiskey
• The grain is cooked under pressure to release the
  fermentable sugars rather than as is done in the
  malting process
• The product is put into the mash tun and
  fermented as above
• The wash is placed the first column (called the
  analyzer column) of a two column still (aka
  continuous still, coffee still or just a column
  still)
• Heat has already been applied as the processing
  is continuous
• The wash cascades down over copper plates
• Rising steam strips the alcohol from the wash in
  vapor form
• The vapor then condenses in the second column (
  called the rectifying column)
• The liquor is then aged as is done in the malting
  process

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Earth, Wind Fire and other influential groups
or Other impacts on flavor

• The four elements make all the difference
• Air and atmosphere during distillation and again
  to greater effect together with temperature while
  aging in the casks
• Fire during the distillation process can add to
  the smokiness
• Water during the entire process after grinding
  the grist
• Earth by way of the water and the peat and wood
  used to stoke the fires during distillation and
  while drying the malt

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Its a Regional thing, like blow calibration.
Regions revealed
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• Highlands
• The most prolific region and arguably the most
  popular
• Wide range of tastes including peat, brine, smoke
  and Usually smooth
• Speyside
• A sub-region of the Highlands but significant in
  its distinction from other Highlands. Very
  popular and quite prolific region
• Sweet, delicately complex some with a refined
  smokiness some with fruity finishes
• Islay (pronounced Eye-la
• From the Island of the same name. Gives the
  Highlands a run at most popular
• Challenging, Peat, briny, smoke and sometimes a
  tinge of salty seaweed
• A rare exception to the harsh nature of Islays is
  Bunnahhain
• Skye and Orkney
• As above, from the islands of name.
• Similar in character to the Islays but tending to
  be softer on the pallet.
• The Peat on the Orkneys is from heather imparting
  a honey like flavor

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• Lowlands
• The rarest of all Scotch as this region no longer
  boasts the copious number of distilleries as it
  once did.
• Soft, smooth and mild. Little of the peat and
  brine of the Highland malts
• Campbeltown
• A peninsula in the South of Scotland. Also rare,
  though this also use to be a prolific region
• Slightly briny but not as aggressive as the Islay
  malts
• Irish
• Malts are not as popular as Scotch malts but this
  is a developing malting region its blends are
  quite popular
• Distinguished by the un-malted barley used along
  with malted barley
• Smooth, complex and frequently with some fruity
  flavor
• Once known for peated whiskies, this is rarely
  done now
• Canadian
• Known for blends but there is at few single malt
  (Kenloch, Glenora Okanagan) making to the
  market in Halifax.

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• Bourbon
• From the Bourbon County, KY area of the US
• Sour, sweet and smoky
• American, not from the Bourbon County area
• Many are quite new to the market place
• Japanese
• New to the market place in the grand scheme of
  things
• About as average mixing of the above flavors
  (excepting sour) as could be achieved (Judged by
  the one Ive had, Suntori.)
• Others Pretty much the rest of the globe
• Argentina, Australia, Austria, Belgium, Brazil,
  Bulgaria, France, Germany, India, Latvia, New
  Zealand, Poland, South Africa, Spain,
  Switzerland, Thailand, Turkey, Wales

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Tasting, dos and donts

• Cleansing the pallet
• Do
• Black coffee is recommended by Jim Murray
  (referred to as JM elsewhere in this
  presentation) of the whiskey bible
• Good quality unsalted crackers are recommended by
  Anthony Dias Blue of the Complete Book of Spirits
• Water taken between different drams can be
  helpful
• Semi Sweet or other bitter chocolate is also
  recommended by some
• Dont
• Cheese tends to confuse the pallet and should be
  avoided
• Sweets
• Strong lingering flavors of any kind

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• To add a drop (of water) or not to add a drop,
  that is a damn good question not to mention
  about as contentious a subject as the whole Mac
  vs. PC thing.
• The argument for adding water is that when you
  add a drop or splash (depending on who you talk
  to) of water to whiskey, the flavors blossom
  and the full complexity of the whiskey can be
  detected. I have done this and it does work.
• The argument against water is, as championed by
  Jim Murray of the Whiskey Bible, simply put that
  For it to be whiskey the beverage must be at
  least 80 proof, so why would you go an add water
  and make the Whisky you just paid good money for
  not Whisky anymore? Further, you can achieve a
  very similar blossoming effect by simply
  warming your whiskey with your hands by cupping
  the glass. I have also used this technique and it
  works as well.

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• Recommendations for your own personal tasting
• Do
• Limit the number of whiskies to 4-6. Jim Murray
  espouses that a whisky tasting just isnt worth
  it unless youve 10-15 on the table. Ive been to
  one of his tastings, 12 whiskies in under 2
  hours. I couldnt tell you a thing about the last
  4 we had
• If you are going to put 30 different bottles on
  your table, spitting is encouraged. I know it
  sounds like a sin, but if you ever make it to the
  grand tasting at the World Whisky Expo in San
  Francisco, youll learn to spit, end up in a
  hospital or miss ¾ of what is on offer

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• The right type of glass is very helpful. A good
  glass will help you properly nose the libation
  and warm it for taste should that be your
  preference
• A proper whiskey tasting glass is usually round
  at the bottom and constricted towards the top or
  tall and thin to hold the vapors and aromas.
• Thistle shaped glasses are now getting more
  common on the market, in our opinion, these are
  the best.
• Riedel makes a good traditional tall glass
• A brandy snifter is also fairly good choice in a
  pinch but not what Id recommend for a purchase.
  This is generally what I end up drinking from
  when Im in a typical bar setting. (A good pub
  will have the right glass for each type of drink
  though they usually wont pull them out unless
  you ask, so ask.)

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Tasting how tosMuch like wine in concept

• 1. Pick up your glass and examine the color
• 2. Gently swirl the liquid about to get an idea
  of its viscosity and admire the legs
• 3. Cup the glass in both hands, one over the top
  of the glass trapping the vapors, and hold it
  close to your heart for a few moments to warm the
  liquid.
• 4. Remove the covering hand and pause for a few
  seconds. Note This is a safety procedure. When
  you warmed the whiskey in the glass you released
  both ethanol vapor and aromas. The ethanol will
  rush out before the aromas so pausing will save
  you from inhaling pure ethanol which would be
  bad.
• 5. Nose the dram. Go ahead an just stick your
  nose right down inside the glass and give a good
  long whiff or two. Some prefer to make two goes
  at this. One at the edge of the glass and the
  second right down in there.
• 6. Take a mouthful and move it around in your
  mouth making sure you hit all the taste zones and
  swallow or spit as occasion merits. Jim Murray
  would have you make the fish face. (This must
  be shown. Words to not quite capture it. If you
  ask real nice maybe Fergus can show you.)
• 7. Linger a moment and pay close attention to the
  finish.

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Bowmore 12 - Islay

• Distillery founded in 1779 in the middle of the
  island. Water comes runs through iron tinged
  rock, moss, ferns and rushes. Brief peating of
  the malt

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Bowmore 12 - Islay

• Distillery founded in 1779 in the middle of the
  island. Water comes runs through iron tinged
  rock, moss, ferns and rushes. Brief peating of
  the malt
• Rating JM 85 / MJ 87
• Tasting notes from MJ
• Color Amber
• Nose Salt, seaweed
• Palate Sherry sweetness, spice, heather,
  seaweed, salty with a developing flavor story
• Finish long and salty

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Glenrothes Reserve Select Speyside(Non-Vintage,
released to market in 2006)

• Distillery founded in 1879 beside the Burn of
  Rotes. Water comes The Ladys Well where the
  Earl of Rothes daughter is said to have been
  killed by the Wolf of Babenoch while attempting
  to save her lovers life.

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Glenrothes Reserve Select Speyside(Non-Vintage,
released to market in 2006)

• Distillery founded in 1879 beside the Burn of
  Rotes. Water comes The Ladys Well where the
  Earl of Rothes daughter is said to have been
  killed by the Wolf of Babenoch while attempting
  to save her lovers life.
• Rating JM NR / MJ NR New malt
• Tasting notes from www.novusvinum.com
• Color Honey Gold
• Nose Fruit and flowers
• Palate Spice and fruit, hint of orange zest
• Finish Light spice lingers

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Sheep Dip 8 Pure Malt- Highland(mostly.
Actually blended of malts from all 4 regions.)

• Not a distillery. Richard Paterson, Scotlands
  renowned and only third generation master blender
  created the Sheep Dip vatting by marrying
  together several single malt whiskies. Sheep
  Dip is the traditional name given to Whisky in
  the Oldbury on Severn area of Scotland. Legend
  has it that the name was to confuse the tax
  collectors or wives of local farmers and thus
  avoiding undue feminine complications or
  liability.

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Sheep Dip 8 Pure Malt- Highland(mostly.
Actually blended of malts from all 4 regions.)

• Not a distillery. Richard Paterson, Scotlands
  renowned and only third generation master blender
  created the Sheep Dip vatting by marrying
  together several single malt whiskies. Sheep
  Dip is the traditional name given to Whisky in
  the Oldbury on Severn area of Scotland. Legend
  has it that the name was to confuse the tax
  collectors or wives of local farmers and thus
  avoiding undue feminine complications or
  liability.
• Rating JM 84 / MJ NR
• Tasting notes from MJ / http//www.thedrinkshop.co
  m
• Color Rich, golden copper highlights
• Nose Delicate, floral, fruity, hint of almond
• Palate Malt, cut grass, spice
• Finish long and salty

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Knappogue Castle 1994 - Irish

• Not a distillery. An American in the 1960s bought
  and restored Knappogue Castle and began
  purchasing hand selected casks of single malts
  from Ireland and bottling them as vintage runs.
  Like wine, whiskies from this bottler will vary
  dramatically with the conditions of each
  distillation year. The 1994 is rated as the
  second highest by JM in the companies history.
  The year is the year distilled, not bottled.

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Knappogue Castle 1994 - Irish

• Not a distillery. An American in the 1960s bought
  and restored Knappogue Castle and began
  purchasing hand selected casks of single malts
  from Ireland and bottling them as vintage runs.
  Like wine, whiskies from this bottler will vary
  dramatically with the conditions of each
  distillation year. The 1994 is rated as the
  second highest by JM in the companies history.
  The year is the year distilled, not bottled.
• Rating JM 95
• Tasting notes from MJ
• Color Light gold
• Nose Complex, starts with Fresh cut grass, zesty
  lemon then slightly floral
• Palate Soft sweet malt to start, then barley,
  oak and an overall bitter sweetness
• Finish Barley, oak with soft spice. Some cocoa
  notes advancing years

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Sláinte!

• For more, please seek out
• Books
• The Whiskey Bible Jim Murray
• Alcoholica Esoterica Ian Lendler
• Whisky Companion Helen Arthur
• The Complete book of Spirits Anthony Dias Blue
• Malt Whisky Michael Jackson
• On line
• www.3drunkencelts.com
• http//www.whiskyfun.com/index.html
• http//whisky.com/history.html
• http//www.smwsa.com/links.html