It is said that the art of distilling was discovered somewhere in Asia in approximately 800 B.C. The assumption was that this technique was merely used to make perfumes, however this has been refuted.
The method by which the processes found its way to the British Isles is uncertain; however we do know that the Moors brought the art of distilling to Europe. It is believed that the art was then refined in monasteries throughout central Europe. Apparently the patron saint of Ireland, St. Patrick, carried this trade into the monasteries in 432 AD on a Christian mission. Regardless, the Celts did attain the secret eventually and made their water of life that in Gaelic is pronounced “Uisge Beatha”.
This simple yet not well-known name is how the scotch whiskey came to be, as Uisge means whiskey. The millstone year for whiskey in history would have to be 1494 as a Sir Friar John Cor of Scotland ordered eight bolls of malt. It was reportedly to be used for aqua vitae which is the first accountable proof of production of whiskey in Scotland.
The skill of distilling soon left the monasteries for the farms where just about everyone was making whiskey up until about 1820 this is when the government decided they were going to shut down personal and private distilleries making them illegal. The rough and sometimes brutal taste differs greatly from today. It was not until the eighteenth century that it was discovered that with aging came a mellower brew. The findings of the aging process was practically tripped upon when an old cask long forgotten was found full of the good stuff.
The uniting of the two parliaments one from England and one from Scotland in the year 1707 is what drew into effect the Union Act. Realizing that it would pay off for both sides, they came up with an unheard of plan for making the malt.
By the year 1725 the English malt tax was forged however not without bloodshed. At this time every second bottle of malt distilled in Scotland was of the illegal kind due to roving excise men, illicit distilleries, and the fashion of smuggling.
In 1820’s much trouble arose in the form of crime and tough taxing policies which eventually became completely unmanageable. To solve the problem, the government ordered the Excise Act which allowed the government to track which distilleries were legal and those which were not by using labels.
Whisky started out as a product for the British market in the 1820s, but today it has become a drink that is appreciated and loved around the world. Much of this incredible development is the result of the introduction of blended whisky. Even today approximately 90 percent of all whisky that is produced in Scotland is used in blended whisky. However the interest of single malt whisky has increased in recent years and this development is likely to continue.
Showing posts with label canadian whiskey. Show all posts
Showing posts with label canadian whiskey. Show all posts
Thursday, November 3, 2011
Saturday, September 3, 2011
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 Seagram’s 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.
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 Seagram’s 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.
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