[sub]Psst! Lisa! I’m pretty sure Ike was joking![/sub]
Highland Single Malt Whisky and Irish Whiskey are the only ones that, in my opinion, are worth drinking as a stand-alone drink. All others are either mixers or paint thinner.
As for the Scottish-vs-Irish “controversey”, well, both have their charms and any whisk(e)y drinker who discounts either one out of hand is doing themselves a dis-service. Of course, anyone who believes that when a Scotch is distilled:
…is ignorant of the facts…a Single Malt Scotch Whisky is NOT a blend, and a blended Scotch (wherein many Single Malts are mixed together, in order to kill the unique qualities of each in a quest for blandness) is a travesty and a waste of fine whisky.
Now, that being said, Scotch whisky and Irish whiskey get their names from where they are distilled as much as from how it’s done. You can’t create Scotch outside Scotland because in order to be Scotch it has to be Scottish in the truest sense of the word, i.e., having been created in Scotland.
I’m Canadian and I spell it Irish whiskey and Scotch (rye, etc.) whisky. See Kilt Wearin’ Man above.
As for the OP, I think aging the stuff near salt air has something to do with it, though that’s hardly a secret.
Originally posted by ralph124c
So I guess the conclusion is: it is IMPOSSIBLE to make single-malt scotch whisky OUTSIDE of Scotland?
Suppose you used scottish peat, scottish water, scottish grain-would you be able to make it in the USA or japan?
If you made it in the USA it would be an American whisky and if you made it in Japan it would be a Japanese whisky. It would never be a Scotch whisky.
Actually,
You could not make Scotch or Irish whiskey in America, even if you imported everything you needed. This is because (at least I think so ) American law requires that Whiskey has to be kept in arerican Oak barrels and it has to be re-casked every year. Irish and Scotch are Made differently.
Two other important factors in determining the taste of a whichey are.
The shape of the still. This is very important as the shape determines what other chemicals come through with the alcohol.
The Casks that the whiskey is matured in. Irish and scotch makers tend to use approximately 4 year old Sherry casks. Ie barrels that have had Sherry in them for the last four years. The stronger flavours from the oak have gone at this stage and the sherry will have imparted a mellowness to the wood. American drinks go into new wood so they have a stronger flavours from the wood.
Thanks for the recommendations for bourbons, looks like I’ll have a busy weekend.
All whiskies, like champagne, are blended, except for single vat whisky. The reason for this is that the distilleries want all batches to taste the same year after year. What is marketed as blended whisky is a mix of matured malt whisky and grain whisky, ie raw alcohol. A single malt is a mix of whiskies from one and the same distillery, but blends of malt whiskies from several sources is not unheard of and it is definitely not “a quest for blandness” but a quest for a unique combination of different qualities.
I don’t have a cite for this, but I was told the grain spirit doesn’t even need to come from Scotland for the whisky to be marketable as Scotch. Of course there are whiskies blended from malts (e.g. Johnnie Walker), but it doesn’t matter how expensive single malts are, the saving doesn’t make it worth buying ‘blended’ Scotch of the kind Floater is talking about - turpentine is even cheaper.
At Bushmills, NI (the oldest licenced distillery in the World, BTW), the whiskey is aged in ‘used’ barrels bought from the US or Spain
previously sherry or bourbon casks, I believe.
I think US laws mean all bourbons have to be aged in new casks, and other distillers (like Bushmill’s) buy the used casks which help to flavour the drink. Plus a ‘last minute’ six month stretch in an oak cask to mellow the flavour, depending on the brand.
Balor
What would you recommend for an American who likes Bushmills ok, but would like to try some quality stuff? Preferably something that I have some chance of finding in the states:)
I am no expert, and I cannot guarantee that any of the following are available where you live. I am advised by a true expert that the best Irish whiskeys are -
Midleton Very Rare
Bushmills Malt 16 year old
Jameson 18 year old
Beware. These may make a serious dent in your bank balance. Less expensive alternatives might be -
Jameson 15 year old
Jameson 1780 12 year old
There are very many good Irish whiskeys, and you are unlikely to go wrong with an ordinary brand, even if it is not one of the above. Bushmills is fine, as you indicate, but there are many others of good quality. If they are ten years old or more, you are getting a higher quality, but naturally they cost more.
Please - do not put any thing other than water into whiskey (or even into whisky) - not even ice, which is a disgusting American habit that creates horror over here.
If you make Irish coffee or order one in a restaurant, it must be made with Irish whiskey. The taste of coffee and cream do not blend well with scotch or other whiskies. You will miss the point if you use scotch. I am not a great fan of Baileys, but you can immediately tell the difference between it and any imitations which do not use Irish whiskey in the blend. This is for similar reasons.
Enjoy.
Please, don’t just assume that all Americans are stupid enough to ruin a good drink. Whiskey and whisky both, if they are of a quality worth drinking, should be enjoyed on their own merits. I’ve never understood why anyone would put water or ice in their drink. There are some real heathens out there, and unfortunately they delight in taking vacations and spreading bad American stereotypes abroad.
Now, there are some darn tasty mixed drinks that call for whiskey/whisky as an ingredient. But you sure as hell won’t catch me making them with Jameson’s or Glenlivet…
From Scotch Malt Whisky Society: Tasting Guide
and from How To Drink Whisky
Not only does water dilute the alcohol and make the whisky drinkable. It alse frees all sorts of aromatic esters.
I agree with this in relation to Irish whiskey as well. Plain (not sparkling) water is fine.
Ice is an abomination, as is any other “mixer”.
Two exceptions - Irish coffee is OK as long as you accept that you are having whiskey flavoured coffee, not whiskey. Also, a hot whiskey - add boiling water, sugar, cloves and lemon - is good on a cold day.
I have once heard that another regular at my favourite bar, which BTW looks like this, asked the landlord, who on occasion has been in the same whisky tasting jury as Michael Jackson, for a whisky and coke. The result was that Alan put the whisky at one end of the bar and the coke at the other end with the words “mix it yourself”.
Has anybody ever tasted BALLENTINE’S 50-Year Old Scotch? I hear a bottle is around $250.00-if you can find it! What is the oldest scotch you’ve ever tasted?
Look folks, let’s not get too excited about watering down the whiskey. This method is specifically for tasting. It’s a very different matter if you want to enjoy it.
It’s a bit like a wine critic - they spit the stuff out. Goddamn it/them.
5-HT, Balor gave a good list, but it is expensive.
If you like Bushmills, try ordinary Jameson, then Jameson 1780.
Pergau, who is almost ashamed to admit he likes ice in his Jameson
Never drinkk water without whisky - never drink whisky without water
The slogan of the Swedish Whisky Society
Many thanks Balor and Pergau.
I appreciate the help
That’s all well and good, Floater, but when I drink whiskey (or whisky) I drink it to enjoy the taste without the diluting effect of water. If I want watered-down whiskey, I’ll go to some tourist-trap bar in Deep Ellum.
I’m mostly a beer drinker but every now and then I like to have a J&B and water. Just for my own edification where would you connoisseurs of fine Scotch rank such a drink? Middle of road? Horsepiss? Rotgut? Gag me with a spoon? What about something like Chivas(sp) Regal?
The only place I have ever been asked if I want ice in my whisky is England. Every where in the states they just bring plain whisky.