all about whisky, production, processing scotch and irish

1. Scotch Whisky

2. Content
• Introduction
• Definition
• Topography
• Production
• Types
• Brands
• Service

3. Introduction
• A scotch whisky is more than a whisky,
• It is a medicine to cure many ills,
• As a toddy, it can dispel cold and flue
• In porridge it can drive out the freezing cold of the
Scotland's winters
• It lubricants the Larynx and help the particles go with the
swing.

4. Contd....
• The word whiskey (or whisky) is an anglicisation of the
Classical Gaelic word uisce (or uisge beatha) meaning
"water of life" (now written as uisce in Irish Gaelic, and
uisge in Scottish Gaelic). Distilled alcohol was known in
Latin as aqua vitae ("water of life").
• Although many countries produce whisk(e)y from
assorted cereals, the legal designation of ' Scotch Whisky
' means that the whisky has been produced and matured
in Scotland in oak casks for a minimum period of 3 years.

5. Types of Scotch Whisky
1. Malt whisky – Made from malted barley and then double distilled in
pot still
2. Grain whisky - Made chiefly from corn or wheat with a small
percentage of barley and barley malt and distilled in a patent still
• Single malt – Malt whisky from single distillery. It may be a mix of malt
whiskies produced in different years. In that case the age statement
on the label reveals the age of the youngest malt in the mix
• Vatted malts – it is a blend of malt whiskies from different distilleries
of Scotland. It is also called pure malt or malt whisky
• Single grain – It is grain whisky from a single distillery. It is usually
aged for a long time.

6. Map
• Highland- around 80% of
distilleries
• Lowland- used mainly for
blending with highland
• Campbeltown
• Islay

7. Manufacturing Process

8. Peat Fire
• Is an accumulation of
partially decayed
vegetation or organic
matter that is unique to
natural areas called
peatlands

9. Malting

10. Malting
• The barley is first screened to remove any foreign matter and
then soaked for two or three days in tanks of water known as
steeps.
• After this it is spread out on a concrete floor known as the
malting floor and allowed to germinate.
• Germination may take from 8 to 12 days depending on the
season of the year, the quality of the barley used and other
factors.
• During germination the barley secretes the enzyme diastase
which makes the starch in the barley soluble, thus preparing it
for conversion into sugar.

11. Kilning

12. Kilning
• At the appropriate moment germination is stopped by
drying the malted barley or green malt in the malt kiln.
More usually nowadays malting is carried out in Saladin
boxes or in drum maltings.
• Temperature is controlled by blowing air at selected
temperatures upwards through the germinating grain,
which is turned mechanically.

13. Mashing

14. Mashing
• The dried malt is ground in a mill and the grist, as it is now
called.
• Is mixed with hot water in a large circular vessel called a
mash tun.
• The soluble starch is thus converted into a sugary liquid
known as wort.
• This is drawn off from the mash tun and the solids
remaining are removed for use as cattle food.

15. Lauter Tun

16. Fermentation
• After cooling, the wort is passed into large vessels holding
anything from 9,000 to 45,000 litres of liquid where it is
fermented by the addition of yeast.
• The living yeast attacks the sugar in the wort and converts
it into crude alcohol.
• Fermentation takes about 48 hours and produces a liquid
known as wash, containing alcohol of low strength, some
unfermentable matter and certain by-products of
fermentation.

17. Distillation

18. Distillation
• Malt Whisky is distilled twice in large copper Pot Stills.
• The liquid wash is heated to a point at which the alcohol
becomes vapour. (78.5 degree celcius)
• This rises up the still and is passed into the cooling plant
where it is condensed into liquid state.
• The cooling plant may take the form of a coiled copper
tube or worm that is kept in continuously running cold
water, or it may be another type of condenser.

19. Maturation

20. Maturation
• Both Malt and Grain Whisky must be matured after
distillation has been completed.
• The new spirit is filled into casks of oak wood which,
being permeable.
• Allows air to pass and evaporation takes place.
• By this means the harsher constituents in the new spirit
are removed and it becomes in due course a mellow
whisky.

21. Blending
• After maturation the different whiskies are blended together.
• The blend is then reduced to the strength required by the
addition of soft water.
• The different whiskies in the blend will have derived some
colour from the casks in which they have been matured, but the
degree of colour will vary from one whisky to another.
• The blender aims at uniformity in his product and he may bring
his whisky to a definite standard colour by adding, if necessary,
a small amount of colouring solution prepared from caramelised
sugar, which is infinitesimal in relation to the volume of whisky
involved.

22. Packaging
• Most Scotch Whiskies are marketed at home and abroad
in branded bottles.
• In some instances for commercial reasons Scotch Whisky
may be shipped overseas in bulk.
• When blended Scotch Whisky is shipped abroad in bulk,
either at original strength or suitably reduced it is exported
in glass lined stainless steel tanks or casks of varying size
according to the market.
• The bottling is then carried out by distributors or agents
overseas.

23. Recap

24. Recap

25. Brand names scotch Whisky
Single Malt Whisky
• Glenfidich,
• Glenlivet,
• Glenkinche,
• Glenmorangie,
• Cardhu,
• Taliskar,
• Oban, etc.
Blended scotch whisky
• Johnie walker
• Ballantine
• Dewars
• Black and white
• Chivas regal
• Vat 69
• teachers

26. IRISH WHISKEY
• The process is same, produced from malted barley with
some grain.
• Instead of peat fire, anthracite coal is used for kilning
• Irish whiskey is distilled thrice in pot still and matured for a
period of 5 years
• Today most Irish whiskey are patent still distilled.

27. types
• Pure pot still whiskey- made from a mixture of malted and
unmalted barley, distilled in pot still
• Single malt whiskey- it is distilled in pot still from 100
percent malted barley
Brand names- jameson, paddy, bushmills, greenore, millars.

28. DIFFERENCE BETWEEN SCOTCH AND
IRISH WHISKY
SCOTCH WHISKY
• From scotland
• Has smokey flavour from
peat fire
• Twice pot still distilled
• Matured for minimum 3
years
IRISH WHISKY
• From ireland
• Grain dried by anthracite
coal
• Thrice pot still distilled
• Matured for minimum 5
years

29. Blended Scotch Whisky
Regular Scotch Deluxe Scotch Premium Scotch
J & B ( Justernini & Brooke) Johney walker Blue Label Chivas Regal
100 pipers Johney walker Black Label Johny walker Gold Label
White Horse Royal Salute Johny walker Swing
Teachers Haig's Dimple Vat 69
Cutty Sark Old Parr
Ballantine Red Hackle
Black & White
Black Dog
Old Smuggler
Highland Queen
Long & John

30. Service
• Single Malt is best consumed on its own or with 01 tea
spoon of water or on the rocks. Served in the old fashined
glass
• Blended Whisky is served on the rocks, with water or
soda or on its own. Served in Hi-Ball and old fashion
Glass
• Quantity:- 30ml - 60ml.
• Patiala Peg:- 90ml.

31. American whisky- BOURBON
• All American whiskies are produced by
patent still method with the exception of old
crow whiskey whish is produced by pot still
method.
• American Straight whiskey must be made
using a mash that consists of at least 51% and
no more than 79% of a single grain. Bourbon is
made from at least 51% corn; straight rye is
made from at least 51% rye, and so on.
American whiskies must be aged in new
barrels made of American white oak that are
charred before use.

32. TENNESSEE WHISKEY
• Tennessee whiskey is a type of American whiskey. This whiskey
is generally similar to bourbon, in that it is composed of a mash of
at least 51% corn (maize) and is aged in new, charred oak
barrels, typically for four or more years.
• The only difference between Bourbon and Tennessee whiskey is
that Tennessee whiskey goes through a filtering stage called the
Lincoln County Process. This process consists of the whiskey
being filtered through a thick layer of maple charcoal. This step
gives the whiskey a distinctive flavor and also can be thought of
as jump-starting the aging process. It takes place between
distillation and barreling.
• SOUR MASH WHISKEY -Made from Mash which is fermented by
using the previous fermentation.

33. CANADIAN WHISKY / rye whisky
• Canadian whisky is a mixture
of corn, wheat, malted barley,
and rye. (Mainly rye)
• Produced from Column still
method of distillation.
• Aged in charred oak barrels.
• light in flavour and slightly
sweet.
• Alberta premium whisky is
made from 100 % rye.

34. BRAND NAMES
BOURBON WHISKEY
• Jim Beam,
• Old Crow,
• Forrester,
• Old Grandad,
• Wild Turkey,
• Four Roses and Maker's
Mark.
TENNESSEE
WHISKEY
• Maker's Mark
and Eagle
• Jack daniels
CANADIAN
WHISKY
• Hiram Walker :-
Canadian Club
• Pernod Ricard :-
Crown Royal
• Schenley :- Wedding
• Corby :- Royal
Reserve
• Gilbeys :- Black
Velvet