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The Gold is in Scotland

It is said that the acquisition of knowledge on any subject that you are interested in only increases your appreciation for it. This can easily be said about the finest of scotches as well.

There seems to be a trend building with aficionados flocking the rolling country sides in Scotland just to sneak a sample of the gold they seek. As one must experience to appreciate, it appears that this is a task for the strong willed in this subject.

One could imagine many trips booked from abroad flocking Scotlands coastlines in search of the malt that has only been heard of and not been tasted. This is not merely just a trend, to Scotch enthusiast, it is rather a mission. To be experienced in the fine subtleties of these malts and blended scotch whiskies is to many a dream. Some could not even imagine the soft roll that many of these great spirits have to offer to the tongue.

Spending time with true connoisseurs of scotch and single malts gives you valuable insight as to what to look for in a full bodied fine scotch. They have made it a life ambition to seek out and test what the worlds finest has to offer. Many of these great spirits of course are not easily obtainable some run very steep in price and are on the wish list of some of the great testers of fine scotch everywhere. Generally they have first dibs, as the company will wait in anticipation for a vote of confidence and endorsement.

So too are the batches that are still maturing that so many people are waiting for with absolute excitement. Given the time it takes for some of these blends to reach an acceptable maturity where it will be appreciated it is only natural that many testers keep close tabs on the process and look for hints of up and coming blends that can be comparable.

As many professional testers will state, the best of the best still and most likely will always come from Scotland as they have mastered this art with a precision and dedication second to none. Testers will admit when they have stumbled on a gem from another country but honestly have not found that diamond in the rough all that many times.

So instead they give honest and professional opinions to the public, the benders, and distillers themselves, taking into account how harsh possible poor media coverage can be.

The First Bottle: History of Scotch

Scotch is one of the most consumed alcoholic beverages of all time, after all it has been around for hundred of years however, little thought is usually given to the actual origin of this popular drink. As the name suggests, Scotch was originally produced in Scotland by Friar John Cor. After distillation was introduced by Scottish monks in 1494, fine scotch became a popular drink.

To the dismay of Scotch and other whiskey drinkers, whiskey was first taxed in 1644. This caused a rise in the number of what we would today call bootleggers who made and sold Scotch whiskey illegally. Later in 1823, the Scottish Parliament made it easier for one to own a licensed distillery and harder for illegal whiskey stills to stay in business. This began the modern production of Scotch whiskey.

Today, fine scotch whiskey production is much more technologically advanced: It has to be in order to keep up with the demand for this popular drink. However, you wont find fine Scotch made here in the U.S, in order to adorn the name Scotch the whiskey must be distilled and matured in Scotland.

The Certified Scotch Malt Bar: Worth the Trip

An establishment that is spending the time and using funds to maintain after qualifications for a Doc certified scotch malt single bar that carries a distinction is definitely a wonderful place. Just how wonderful is it?

It seems that the options are endless for novice malt drinkers right up to the aficionados to have the truest sample of what the Spirit Gods intended. A place to conjure for this treat is surely something to be revered and in all accounts worthy of an award of this stature.

Every couple of weeks a new nectar seems to be hitting the market and this will definitely confuse the new malt sipper yet will send the old time connoisseurs into fits of glee all the while preserving single malts status as the true nobleman among spirits. Of course not all follow this robed king of beverage but it does have a strong standing.

Oddly enough they say that the taste of fine single malt an be influenced by the environment you sip in that is subjective at best as the finest single malt will always taste like the finest single malt.

It is extremely important that the tender at the bar know what he is talking about when it comes to giving you what you want or in many cases what he can suggest. Most aficionados are not unintelligent and have been around the malt block a few times. An award worthy bar would surely have someone at the helm whom knows the ins and outs of fine single malt and is ready, willing and able to give sound advice and help the newcomers feel at home.

To these engaging individuals that enjoy this spirit, hearing of a malt pounding fest at the local frat house or biker bar is an arrow to the heart. This is not a drink to become inebriated on instead it is a testament to absolute fine distilling craftsmanship.

To appreciate the subtle character differences in regional malts of Scotland is not for the impatient as there are many blends and malts to be had. If you have the time and are seeking the sheer enjoyment of this spirit you should find your own bar that is Doc certified to sell the select brands of fine scotch single malts; as an establishment such as this is worth its weight in gold.

The Art Of Drinking Whisky

There is no true rule of thumb when drinking whisky but there are a few things to keep in mind to make the experience a lot more enjoyable. It should be pointed out that if the general rule of thumb is not observed there is still no reason not to enjoy this wonderful spirit.

You should never put ice in a great dram as it kills the taste and aroma, however, some do prefer it this way. The glass that is originally designed to accept a fine malt whisky is very wide at the top and gently slopes in for the very reason of not comfortably accepting a bed of ice, as the intention is to steer away from this practice. This glass is by most called a tumbler.

When purchasing great malt the price, like many things, will indeed reflect the quality you get since with scotch, you tend to get what you pay for. There are a variety of alcohols available for a cheap price in which you can get a buzz, however, fine scotch should be sipped and enjoyed.

Good malt is not an appropriate mate for a mixing party and does not really take kindly to a soda. It tastes much better with simple bottled water. The best pairing with great malt would be of the mineral water variety bottled water is tolerated by malt without hesitation.

At 40-60% alcohol, whisky is indeed a strong spirit and will definitely get the attention of the less than experienced in drinking it. Throwing in a dash of mineral water will soften the blow so to speak and calm its aggressive nature. The term the whisky will open itself is in reference to the aroma being released when water is added so a few drops will surely bring even the most experienced of malt drinkers to bliss.

The wonderful thing about cask strength is that at approximately 60% alcohol per volume rate, this is one strong drink in turn allowing the drinker to tone it down to an appropriate alcohol level to suit personal taste making this an ideal drink to customize.

The makers of these fine spirits advise that you take a small mouthful and hold it in your mouth swish it around your tongue giving it time to settle. Only then will you get the true nature of this fine malt.

Finally on a closing note, after a swallow, it is said that you can get a good read on the maturity of the malt by how long it stays with you in you mouth.

Scotch Whisky to America

As new Irish and Scottish immigrants tried to settle on the American continent they brought with them the distilling methods of scotch whiskey. Finding the new raw materials different that what they were accustomed to, they lead the way for an evolution of new scotch now known merely as whiskey. Today if you can find a similarity between Irish and Scottish whiskey, and its now American cousin you would be further ahead than the experts and connoisseurs.

The stronger, fuller and sweeter taste found in the American whiskey if a result of the lack of smoke in the drying process of grains and/or corns. The six different categories that American whiskey is divided into is a direct result of the different aging times and adjusted amounts of grains used in each batch of whiskey.

The six different American brews are as follows:

* Bourbon
* Tennessee
* Rye
* Wheat
* Corn
* Blended whiskey

Bourbon

Bourbon Is believed to be produced solely in Kentucky, which is a myth it has been produced in many states. Stipulations for bourbon are very simple. It must be made in the United States, should only be made from fifty-one percent corn, and can only be stored in charred oak barrels for a term no shorter than two years. The spirit in its raw form may not exceed eighty percent alcohol by volume.

Tennessee

There are a few differences between Tennessee and Bourbon. They are very closely related. Tennessee must always be filtered through sugar maple charcoal, and can only be produced in the state of Tennessee, hence its name. Currently there are only two brands of Tennessee whiskey available; George Dickel and Jack Daniels.

Rye and Wheat whiskey

Generally rye whiskey is blended with other products to create other types of whiskeys. Only a very small portion of this whiskey is actually bottled. It must be made of at least fifty-one percent rye in order to be deemed rye whiskey. The distilling and storing conditions meet the same requirements as in Bourbon. Mostly made in the states of Indiana and Kentucky it is quite uncommon it has a slightly bitter and more powerful taste.

Corn

Due to the overwhelming surplus of corn, this was an obvious choice and is the predecessor of Bourbon. As assumed corn is the main ingredient with about eighty percent. The difference between corn and Bourbon is that corn does not have to be stored in wood. If it is to be aged it must be done in previous Bourbon barrels or barrels that have been uncharred

Blended American Whiskey

You should not be confused by the differences in Scottish whiskey and American blended whiskey. American whiskey only contains approximately twenty percent of rye and bourbon whiskey, a mass product industrial spirit, makes up the other eighty percent. This makes the product very cheap and much lighter than its American cousins.