Why is it that scotch always seem to be left alone in the bar scene? It is understandable that most people find scotch to harsh to drink while dancing the night away but could it not be introduced in some mild cocktails? Generally it is assumed that the sweeter drinks tend to give you the staying power on the dance floor as it is usually loaded with sugar.
Sugar is not an ingredient that one would associate with scotch and many of the clubbers will shy away from the so called old mans drink. Yet they really do not understand the potential that scotch in small doses in sweet drinks can have. It can liven up the party in a relatively short amount of time.
Of course there are the few drinks out there that may inspire a look into by the up and coming yuppies that are trying to mature. One of these mild scotch drinks is the Rusty Nail. This wonderful drink contains 1 ½ oz of scotch ½ oz of Drambuie
And a twist of peel from a lemon
This drink forgoes the common rule of no ice with your scotch, as the glass should be filled almost to the brim with cubes. Then the Drambuie and scotch are poured in together stirred vigorously and garnished with the peel. This makes a delightful small mixed drink that is much easier on the throat as well as the stomach that straight scotch.
Another popular drink is the whiskey sour. This drink is open to enjoyment by all classes and generations. This drink contains 2 oz of blended whiskey, the juice of half a lemon, ½ tsp of powdered sugar, one cherry and half slice of lemon.
Again this drink is easy to make. Shake the blended whiskey, the powdered sugar and the lemon juice with ice then strain into a whiskey sour glass. Lastly, top with the cherry and garnish the drink with the lemon slice.
Another great drink that the younger crowd may enjoy is the Rob Roy. This is a very simple drink that is relished by many and is very short on the prep time so you can be back on the dance floor in no time flat.
This drink contains 1 ½ oz of scotch whiskey and ¾ oz sweet vermouth. You merely stir contents with ice and strain into a cocktail glass.
Thursday, May 3, 2012
Tuesday, April 3, 2012
Scotch: Popular Today, Popular Tomorrow.
In today’s world of clubs and young drinkers, fine Scotch often falls by the wayside. A much more sophisticated drink, Scotch is popular with older, more mature drinkers. Will this classic favorite eventually die out to all the pretty drinks served up in coconut shells with pretty pink umbrellas? The answer is probably not. Although Scotch on the rocks, is getting to be more and more unpopular among the bar drinkers, there are mixed drinks that feature fine Scotch with fun names that appeal to the younger crowd.
Drinks like the rusty nail which features Scotch and Drambuie or the Scotch happy sour which features Scotch and cherry flavored brandy are fun drinks that the twenty-something’s love to order. It is the unique taste of fine Scotch that sets it apart from the fad drinks that are all the rage today. There are a multitude of these kinds of mixed drinks, but to the true connoisseurs of fine whiskey, a cold scotch on the rocks is the only way to enjoy a fine scotch.
Drinks like the rusty nail which features Scotch and Drambuie or the Scotch happy sour which features Scotch and cherry flavored brandy are fun drinks that the twenty-something’s love to order. It is the unique taste of fine Scotch that sets it apart from the fad drinks that are all the rage today. There are a multitude of these kinds of mixed drinks, but to the true connoisseurs of fine whiskey, a cold scotch on the rocks is the only way to enjoy a fine scotch.
Saturday, March 3, 2012
Whisky 101
Scotch has undoubtedly been elevated to the top spot of most popular spirit however it is said that if that spirit was not made in Scotland then it has no right baring the name. The land itself lends to this spirit and what is taken s naturally replenished.
Scotch whisky is said to be a nobleman among spirits brought about primarily by what mother earth has to offer. This makes it a popular drink for the naturalist among us. Scotland is so abundant in natural recourses from the moors of peat to the endless flowing fields of barley and wheat which is why it is the perfect place for brewing this tasty drink.
The fine art of distilling has traveled generations; each step of the way gaining knowledge and refinement as distilling and maturing the fine malt gives way to what it is now. There are two kinds of whiskies in production in Scotland today thanks in part to the creation of the still in 1831. One of those is the single grain variety and the other is the blended malt variety.
In the past there was only single malt whisky. Now there is malt whisky made from several grains which are blended to create the final product. This malt is bottled in select quantities which are referred to as single malt. Some of the more famous blends are now blended with what’s known as a grain whisky.
Distilleries are in the heart of the country side and use the ingredients of the land. Some grow their own wheat and barley to control what they use in production. Some use reputable farmers to which give great service for a good cause creating some of the finest spirit in the world.
The use of natural springs and rivers is very common practice as well. As a matter of fact the Skye River runs right through the region that holds the title of malt capital of Scotland. Once the mashing process is complete, the drying starts.
There have been bottles of fine scotch coming from Islay in the very south of Scotland’s shoreline going for as much as $7,000.00. A very select liquor store in Rhode Island placed this product on the shelves and within 24 hours 20 bottles where snatched up. This is a definite indication of the sheer quality that the company stands buy and promotes with pride.
Scotch whisky is said to be a nobleman among spirits brought about primarily by what mother earth has to offer. This makes it a popular drink for the naturalist among us. Scotland is so abundant in natural recourses from the moors of peat to the endless flowing fields of barley and wheat which is why it is the perfect place for brewing this tasty drink.
The fine art of distilling has traveled generations; each step of the way gaining knowledge and refinement as distilling and maturing the fine malt gives way to what it is now. There are two kinds of whiskies in production in Scotland today thanks in part to the creation of the still in 1831. One of those is the single grain variety and the other is the blended malt variety.
In the past there was only single malt whisky. Now there is malt whisky made from several grains which are blended to create the final product. This malt is bottled in select quantities which are referred to as single malt. Some of the more famous blends are now blended with what’s known as a grain whisky.
Distilleries are in the heart of the country side and use the ingredients of the land. Some grow their own wheat and barley to control what they use in production. Some use reputable farmers to which give great service for a good cause creating some of the finest spirit in the world.
The use of natural springs and rivers is very common practice as well. As a matter of fact the Skye River runs right through the region that holds the title of malt capital of Scotland. Once the mashing process is complete, the drying starts.
There have been bottles of fine scotch coming from Islay in the very south of Scotland’s shoreline going for as much as $7,000.00. A very select liquor store in Rhode Island placed this product on the shelves and within 24 hours 20 bottles where snatched up. This is a definite indication of the sheer quality that the company stands buy and promotes with pride.
Friday, February 3, 2012
The True Single Malt
A true single malt whiskey is a brew that is distilled in one place. There is no inclusion of any other blends of grain whiskey in this product. A single cask whiskey has been in one cask and not transferred to accommodate other blends. This whiskey, when full strength, can exceed sixty percent alcohol by volume.
Most single malts are bottled at between forty and forty-six percent as the legal limit is set at a minimum of forty percent. Ask strength is a term used when the alcohol level is still relatively high and the brew has not been watered down or if it has been the addition of water was low. Cask strength is not always merely one cask it can be from several casks inclusively.
Given that there is approximately six to nine different regions in Scotland that actually have proven distilleries, the characteristics of the malt can vary considerably. They all have their own unique techniques and style to producing their malts and each produce a flavor all their own.
Most single malts are bottled at between forty and forty-six percent as the legal limit is set at a minimum of forty percent. Ask strength is a term used when the alcohol level is still relatively high and the brew has not been watered down or if it has been the addition of water was low. Cask strength is not always merely one cask it can be from several casks inclusively.
Given that there is approximately six to nine different regions in Scotland that actually have proven distilleries, the characteristics of the malt can vary considerably. They all have their own unique techniques and style to producing their malts and each produce a flavor all their own.
Tuesday, January 3, 2012
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 Scotland’s 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.
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 Scotland’s 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.
Saturday, December 3, 2011
Dispelling A Rumor on Johnny Walker Blue Label
It has been rumored that the Johnny Walker Blue Label blended whiskey was about to be halted for reasons unknown. This rumor is indeed just that nothing more than a rumor. Here you will find some background on this fine product in the event you wish to try it someday.
Although lately the market place is seemingly chomping at the bit to get a hold of some of this Blue label Johnny Walker ultra premium fine blended whiskey, it has managed to remain elusive to most sippers of fine spirits.
This blend was to be made to celebrate Sir John Walker’s existence of 200 years. A blending of young grains and malts make this drink a little mellower. Like some of the older whiskies, this blend was to be reminiscent of the blends back in the earlier 19th century.
The blue label product does not show an aging date on the label; however this is by no means an indication of poor quality. In fact, it is quite the contrary. It has actually been said that there are approximately 16-18 different aged whiskies and single malt blends in one bottle of Johnny Walker blue label. No one really knows the youngest of these.
The answer to the question of whether Blue Label is going to be discontinued, is simply, no. They have no intention on discontinuing the blue label Johnny Walker. It may have not have had the publicity that the other two colors have enjoyed but do not mistake this color for a slouch.
This blend is by all means the Rolls Royce of the current Walker line up at a pretty $200 a bottle. Single malts can indeed sell out and replenishment of stock is not a short order since the time it takes to mature is lengthy. However wonderful blends such as the blue label can always be adjusted according to available stock.
The over abundance of malt stock will keep the blenders busy for quite some time. Stock will not just deplete overnight. It is a continual cycle where as young and budding malts become old and wise to be replaced with new fillings.
There is no doubt that rare fine scotch will be a continual operation in Scotland and where this comes into play is the continual stock received by the Johnny Walker name. This wonderfully blended product is not under any circumstances going anywhere..
Although lately the market place is seemingly chomping at the bit to get a hold of some of this Blue label Johnny Walker ultra premium fine blended whiskey, it has managed to remain elusive to most sippers of fine spirits.
This blend was to be made to celebrate Sir John Walker’s existence of 200 years. A blending of young grains and malts make this drink a little mellower. Like some of the older whiskies, this blend was to be reminiscent of the blends back in the earlier 19th century.
The blue label product does not show an aging date on the label; however this is by no means an indication of poor quality. In fact, it is quite the contrary. It has actually been said that there are approximately 16-18 different aged whiskies and single malt blends in one bottle of Johnny Walker blue label. No one really knows the youngest of these.
The answer to the question of whether Blue Label is going to be discontinued, is simply, no. They have no intention on discontinuing the blue label Johnny Walker. It may have not have had the publicity that the other two colors have enjoyed but do not mistake this color for a slouch.
This blend is by all means the Rolls Royce of the current Walker line up at a pretty $200 a bottle. Single malts can indeed sell out and replenishment of stock is not a short order since the time it takes to mature is lengthy. However wonderful blends such as the blue label can always be adjusted according to available stock.
The over abundance of malt stock will keep the blenders busy for quite some time. Stock will not just deplete overnight. It is a continual cycle where as young and budding malts become old and wise to be replaced with new fillings.
There is no doubt that rare fine scotch will be a continual operation in Scotland and where this comes into play is the continual stock received by the Johnny Walker name. This wonderfully blended product is not under any circumstances going anywhere..
Thursday, November 3, 2011
A Timeless Secret
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.
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.
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