The Fifty Best | Single Malt Scotch 10-15 Single Malt Scotch 10-15 *The following fields are required and must be filled in. *Name: Single Malt Scotch 10-15 Best Single Malt Scotch, 10-15 Years Old The earliest known reference of spirits distilling in Scotland is 1494, but it can be assumed that it was practiced there much earlier. Scotland now has over 100 malt distilleries producing malts that can be called “Scotch”. To bear that appellation, a whisky must be distilled and matured in oak barrels for at least three years in Scotland. The term “Scotch” is proprietary – but the term “Single-Malt Whisky” can be applied to malt whiskies produced in other countries. Single malt scotch is produced entirely by distillations from one producer or distillery, using only malted barley as the grain, and distilled in copper pot stills. You want to make scotch whisky? (Simpified, of course.) - First you've got to be in Scotland. - Then you harvest the barley.

- Soak the barley in tanks filled with local spring water for 2-3 days. - Spread out the wet barley on the floor to germinate for 6-7 days, turning regularly by shoveling. - Germination is stopped by drying out the barley in large kilns fueled by peat (in various proportions). This is called 'malting'. Smoke from the fire drifts upwards to dry out the barley. This is when you get the distinctive smoky, peaty flavor characteristic of many Scottish malts. - Grind the malted barley into 'grist' in a 'grist mill'. - Soak the grist in a large vat of heated local spring water, converting the starches into sugary sweet liquid known as 'wort'. - Transfer the wort to a fermenting vat, add yeast, and fermentation begins to convert the wort to alcohol, referred to as 'wash'. At this point the process is very similar to beer brewing. - The wash is distilled twice in swan-necked copper pot stills, which separates the alcohol from the wash.

- The fermented liquid is heated and the alcohol vaporizes, rising up through the swan neck, passing over the head of the still, and routed through condensers to revert back to liquid. - The liquid is tranferred to another still and the process is repeated for the second distillation. - This is where the art comes into play, when only the "middle cut" of the spirit that achieves the required standard is collected. The rest goes through the process again. - The colorless liquid proof is then either sold to whisky blenders, or matured in sherry casks to produce (after a number of years) single malt scotch whisky. The wide range of subtleties and complexities can be attributed to the different regions in Scotland where the whiskies are produced. The result is a richly flavored whisky, highly individualistic in nature and diverse in taste. Speyside, situated on—or near—the Spey River boasts about half of Scotland’s distilleries, produces malts that are sweet, mellowed and fruity. Highlands whiskies tend to be quite varied, spicier with hints of smoke and peat. To the south, the Scottish Lowlands produce softer, lighter, maltier whiskies.

Campbeltown malts tend to be briny, salty and lightly peated. Whiskies from the Scottish coastlines, Islay and the islands are often briny, heavily peated and smoky. Although most single malt whiskies are in fact blends, the difference between single malt and blended scotch is that blends are a combination of barrel-aged malt (often sourced from different distilleries) and grain whiskies. Although blended scotch is still dominant in volume, the increasing popularity of single malt scotch has seen rapid growth in recent years. Here are the final results: DOUBLE-GOLD MEDAL WINNERS: (Islay) Nose: Lemon peel, dried apricot, slight peat, malt, smoky, woody, cedar, oak. Palate: Caramel, treacle, vanilla, buttery, creamy, coffee, peppery, herbaceous, peat, smoke, saline, briny, cedar, oak, savory. Finish: Ginger, clove, smoky, oak, classic peat, elegant.

Double Gold Medal Oloroso & Bourbon Cask (Speyside) Nose: Honey, toffee, butterscotch, fruity, dried fruit, pear, apple, melon, citrus, toast, floral, sherry, walnut, cinnamon, clove, spicy, faint smoke. Palate: Caramel, molasses, treacle, buttery, dark chocolate, dried fruit, stone fruit, sweet almond, cinnamon, clove, peppery, spice, smoky, cedar, oak, dry, well balanced, savory. Finish: Chocolate, cocoa, toffee, almond, pepper, light spice, savory, soft, dry, lovely. Double Gold Medal Tomatin 14 (Highlands) Nose: Caramel, vanilla, cream, toffee, brown sugar, molasses, honey, maple syrup, orange marmalade, lemon peek, verbena, banana, raisins, sweet heather, nutty, cinnamon, smoky.

Palate: Cinnamon, spice, honey, pear, orange peel, citrus, tropical fruits, dried fruit, dates, nougat, dark chocolate, sherry, pepper, pink pepper, almonds, coffee, tobacco, malt, peat, smoke, cedar, oak, integrated, extremely smooth, delicious. Finish: Coffee, toast, leather, zesty, pepper, smooth. Double Gold Medal (Highlands) Nose: Light honey, sugar, cotton candy, toffee, dried fruit, floral, herbs, grain, faint smoke, cedar, oak. Palate: Dried fruit, raisins, honey, vanilla, caramel, nougat, creamy, buttery, light buttered rum, almond, nuts, cinnamon, clove, spice, pepper, oak, well rounded. Finish: Dried fruit, raisins, coconut, lemon, cinnamon, pepper, spicy, smoky, woody. Double-Gold Medal The Solera Vat (Speyside) Nose: Caramel, molasses, vanilla, cotton candy, cream, maple, chocolate, citrus, ripe banana, tropical fruit, floral, toast notes, oak.

Palate: Vanilla, honey, treacle, creamy, white chocolate, orange peel, ripe orange, cherry, raisins, dried fruit, sherry, floral, cinnamon, pepper, smoke, oak, perfect wood, very well balanced, lush, nice all around, beautiful melody. Finish: Dried fruit, creamy, smooth, floral, spicy, woodsy. Double-Gold Medal Talisker 10 (Isle of Skye) Nose: Dried fruit, orange peel, citrus, ripe banana, honey, molasses, nougat, sherry, heather, toasted oats, mineral, briny, cedar, smoke. Palate: Toffee, caramel, nougat. creamy, honey, dried fruit, apricot, orange, orange zest, citrus, sherry, floral, cinnamon, clove, cardamom, peppery, hot spice, slight peat, cedar, well balanced. Finish: Orange, citrus, ginger, almond, sherry, spicy, smoky, peat. Double-Gold Medal Nose: Honey, toasted sugar, walnut, medium peat, smoke, light oak.

Palate: Vanilla, nutty, pepper, spicy, pronounced peat, maritime, brine, wood, smoke, oak, well balanced, delightful. Finish: Honey, chocolate, perfume, spicy, smoky. Double-Gold Medal Spice King 12 yr Nose: Dried fruit, vanilla, vanilla ice cream, honey, sugar cane, sherry, grain, some peat, oak. Palate: Honey, brown sugar, chocolate. caramel, nougat, toffee, orange, dates, cinnamon, hint of sherry, herbal, peat, wisp of smoke, cedar, young wood, balanced oak, beautiful. Finish: Dried fruit, honey, toast, pepper, soft, smooth, perfectly balanced, very elegant, excellent. Double Gold Medal Caribbean Cask 14 (Speyside) Nose: Vanilla, caramel, brown sugar, orange peel, green apple, dried fruit, toasted almond, spicy, clove, mint, herbal, floral, malt, smoke.

Palate: Caramel, nougat, creamy, vanilla, honey, sugar cane, dried fig, orange peel, ginger, sherry, floral, toasted grain, malt, nutty, herbs, cedar, oak, zesty. Finish: Honey, vanilla, creamy, caramel, toffee, fruit, citrus, almond, peppery, spicy, peat, touch of smoke. Double Gold Medal Oban 14 (West Highlands) Nose: Candied ginger, caramel apple, apple, star fruit, banana, brown sugar, floral, toast, wheat, grain, malt, bright maritime, oak. Palate: Dried fruit, dark fruit, orange-honey, honey, white chocolate, candied ginger, dandelion, barley, faro, malt, cinnamon, pepper, bourbon cask, oak, smoky, savory. Finish: Toffee, sugar cane, coffee, lemon, citrus, peppery, round, elegant. Double Gold Medal (Islay) Nose: Orange peel, floral, herbal, light spice, peat, iodine, light smoke, wood, oak.

Palate: Caramel, citrus, pineapple, raisins, hint of sherry, nutmeg, spice, herbaceous, peat hearth, maritime, earthy, smoke, robust wood, oak. Finish: Citrus, herbal, pepper, spice, peat, smoky, light, smooth. Double Gold Medal "The Hive" 12 yr Nose: Vanilla, honey, sugar, brown sugar, butterscotch, caramel, citrus, fruit, cinnamon, wheat, white pepper, pine, oak. Palate: Creamy vanilla, caramel, toffee, maple, honey, light peach, dried fruit, bright bell pepper, spice, nutty, oak, balanced, ethereal, elegant. Finish: Dried fruit, salted caramel, vanilla, light white pepper, smoky. Gold Medal Sherry Cask (Speyside) Nose: Honey, buttery, cream, toffee, caramel, pear, banana, fruit cake, dates, light corn, floral, vegetal, malt, wood, light oak.

Palate: Caramel, nougat, creamy, chocolate, honey, treacle, pear, dates, raisin, dried fruit, heather, peppery, white pepper, smoke, strong oak, delicate. Finish: Honey, sugar cane, creamy, raisin, peppery, oak, gentle. Gold Medal DoubleWood 12 (Speyside) Nose: Dried fruit, prunes, plums, banana, tropical fruit, orange marmalade, honey, vanilla, caramel, faint butterscotch, treacle, heather, floral, cedar, oak. Palate: Orange marmalade, dried fruit, honey, sherry, bourbon notes, sweet spice, mint, clove, spicy, pepper, roasted nuts, cedar, pine, oak, dry. Finish: Dried fruit, chocolate, cinnamon, spice, pepper. Gold Medal Wemyss Malts Peat Chimney 12 yr Nose: Malt, caramel, buttery, vanilla custard, red apple, hint of sherry, roasted coffee, floral, vegetal, spice, peat, light oak.

Palate: Vanilla, honey, treacle, caramel, orange peel, sherry, floral, vegetal, grain, spicy, flint, peat, oaky, balanced, smooth, elegant. Finish: Cocoa, allspice, light, oaky, smoky, elegant. Gold Medal (Speyside) Nose: Orange peel, pineapple, ripe banana, honey, herbs, floral, cedar, oak, some smoke, maritime, ethereal. Palate: Candied fruit, orange peel, banana, raisins, honey, buttery, caramel, toffee, treacle, dried herbs, malt, white pepper, cinnamon, clove, maritime, peat, smoke, cedar, oaky. Finish: Cocoa, dark chocolate, hazelnut, honey, slight citrus, spice, smoky, gentle, complex, very nice. Gold Medal Corryvreckan (Islay) Nose: Orange peel, dried apricots, banana, caramel, vanilla, custard, slight honey, floral, black tea, roasted nuts, peat, smoke, oak.

Palate: Ginger, honey, light citrus, sherry, cinnamon, clove, spice, barley, coffee, peat, briny, smoky, cedar, oak. Finish: Ginger, coffee, chili, peppery, spicy, savory, smoky, peat, well balanced. Gold Medal Uigeadail (Islay) Nose: Caramel, deep toffee, molasses, vanilla, honey, honeysuckle, raspberry pie, roasted corn, slight cinnamon, white pepper, oak. Palate: Caramel, molasses, chocolate, chocolate-covered cherries, orange peel, sherry notes, red bell pepper, clove, spice, peaty, smoky, oak, nicely balanced. Finish: Spice, peppery, light cinnamon, touch of peat, oak. Gold Medal Laphroaig 10 (Islay) Nose: Vanilla, sugar cane, molasses, light honey, caramel, ripe banana, chocolate. cocoa, walnut, olorosso sherry cask, briny, maritime, peat, smoke, cedar.

Palate: Honey, vanilla bean, fruity, citrus, grain, chocolate, coffee, cinnamon, pepper, spicy, slight peat, briny, smoky, cedar, oak, well balanced. Finish: Honey, smoky BBQ, peppery, spicy, oak, very elegant. Gold Medal Scotch Whisky - The Bottle Shop Hong Kong Scotch Whisky Home » Whisky » Scotch Whisky Scotch Whisky Scotch whisky, often simply called Scotch, is malt whisky or grain whisky made in Scotland. Scotch whisky must be made in a manner specified by law. All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called "vatted malt" or "pure malt"), blended grain Scotch whisky, and blended Scotch whisky. All Scotch whisky must be aged in oak barrels for at least three years. Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed-age whisky.

The first written mention of Scotch whisky is in the Exchequer Rolls of Scotland, 1495. A friar named John Cor was the distiller at Lindores Abbey in the Kingdom of Fife. A 17 year old from the Connoisseur's Choice range, this single malt underwent Benrinnes 'partial triple distillation', being distilled as it was in 1991and bottled by Gordon and MacPhail. Tasting Note by The Chaps at Master of Malt The nose is quite rich and clean. There is a good degree of tasted cereal notes, malt extract and juicy barley. There are notes of golden syrup and rum with spice and white pepper. A delicate smoke rises with elegance. The palate is quite full and rich with a solid sweetness. The cereal notes are juicy and sugary with manuka honey and notes of wafting smoke and heather roots. The finish is quite spicy and full of barley. Compass Box - The Spice Tree The award winning malt whisky is back. Aged on heavy toasted, new French oak sourced from 195 year-old Vosges forests. The nose suggests clove, ginger, cinnamon, nutmeg and vanilla.

The palate is full, round and sweet, with the spice and vanilla following and complimenting the core distillery characters. ABV: 46% Chapter 14 is our classic single malt whisky, aged in bourbon casks for a minimum of 5 years. This is nearly double the age of the eternally popular Chapters 6 & 11. As normal, we haven’t coloured or chill filtered our whisky for your maximum enjoyment. Voted 'Best Whisky from Europe' in Jim Murray's 2015 Whisky Bible. PRODUCER'S NOTE Nose: Warm vanilla Danish pastry. Fruity with lychees and rum soaked raisins. Demerara sugar and mandarin oranges. Taste: Very fruity, bananas and light fruits. Hints of crème brulee. Almost like a light brandy. Warm alcohols and a long dry finish. Glencairn Whisky Glass The Glencairn Whisky Glass is a revolutionary whisky glass that really lets one savor the taste and complexity of fine whisky. These are great to use for any of your Single Malt Whisky's, Irish Whiskey's, and also your single barrel bourbons.

With the tapered mouth, you are able to really smell all of the nuances the whisky has to offer. Any malt advocate will love this glass! $115.00 Colour: Vibrant amber-gold. Nose: Fresh and beautifully light, sherried fruit combined with a tempting spicy sweetness and a hint of sappy oak. Flavour: Full bodied, delightful sherried fruit, with oak, a hint of peat and delicious sweet sensations. Finish: Long and flavoursome, with a lingering spiceness. Comment: An excellent introduction to the distillery style. Glenfarclas means Glen of the Green Grassland, and the freshness on the nose reminds me of grassland in spring. So, for me, this is the ‘farclas’ aroma. In 2006 this was named the ‘Best Sherried Whisky’ in the Single Malt World Cup. More recently Glenfarclas 12 Years Old won Gold at the Stockholm Beer & Whisky Festival in 2007 and again in 2008. Glengoyne 10 Year Old Highland Single Malt Scotch Whisky Fresh green apples, toffee and a hint of nuttiness.

This is the taste of distilling slower than anyone else in Scotland, of barley we dry by air – never peat – and of oak casks we select by hand. Just as we’ve always done. Hazelburn 12yr Triple Distilled Campbeltown Single Malt Hazelburn 12 Year Old Campbeltown Single Malt Scotch Whisky. Triple Distilled. 46% ABV. The colour of this Hazelburn 12 years old is an intense dark burnt amber, showing that the whisky has been matured in some serious sherry casks. The nose is highly aromatic and packed with the common characteristics associated with sherry cask maturation - plenty of dried fruits (think of raisins and candied orange peel), sweet caramel, nuts (especially something like walnut) and spice (imagine cinnamon and nutmeg). However, there are also some darker, more bitter notes on this complex nose - dark chocolate, damp wood, roasted coffee beans and just a hint of smoke, although this is slightly sulphuric and tobacco-like. On the palate, this is rich, dense and creamy with many of the elements of the nose carried through.

There is sweetness coming from the dried fruit/citrus peel (there is an orange marmalade feel), caramel and nutty influences and these are balanced by the darker bitter notes such as the chocolate, coffee and spices (ginger is particularly prominent). The finish is long with lots of caramel sweetness followed by drier woody and spicy (especially nutmeg) notes. Hazelburn is a single malt whisky that is made by the Springbank distillery. It is located on the Campbeltown peninsula on the west Highland coast. Springbank is one of only three distilleries left in an area of Scotland that 200 years ago supported over 30 distilleries (Glen Scotia and Glengyle are the others). Springbank is small with a production capacity of only 750,000 litres per year, but their whiskies are highly regarded around the world. It has been owned by the same family, the Mitchell's, since it was founded in 1828 and this makes Springbank the oldest distillery in Scotland that has been continually owned by the same family.

Laphroaig Islay Single Malt Scotch Whisky Quarter Cask Laphroaig Quarter Cask offers an irresistible doubling of flavour, due to the double maturation in two barrels made of American oak. Still-maturing whisky from our standard ex-bourbon barrels is transferred to quarter casks and left to rest in our warehouse just a stone’s throw from the Atlantic shore. This process represents Laphroaig breathing new life into a once-defunct tradition: the use of the smaller cask size, which ensures increased contact with the oak, creating a soft and velvety edge to complement Laphroaig’s distinctive peatiness. On the nose the sensation is toffee and caramel, caused by the vanillas and tannins of the American oak, plus a dryness from the wood oil. The finish is long and alternates between this sweetness and smoke. Springbank 12 Year Old cask strength Matured: 60% fresh sherry hogsheads 40% refill sherry butts Colour: Golden Straw Nose: Very rich and lush with strong toffee and caramel notes to begin with. The nose then develops to really thick treacle with heavy notes of marmalade.

This whisky has a really "meaty" nose with some hints of cinnamon and smoke. Palate: An amazingly full bodied whisky, rich with a thick and oily texture. It has a very rich taste of oranges, tangerines and clementines as well as a hint of cocoa. Finish: Sweet and very rich, long finish with a hint of smoke. The Glencairn Whisky Cut Glass - Crystal Cut This is an elegant crystal version of the iconic Glencairn Glass. The Glencairn glass is a glass specifically for the whisky drinker. It size and shape has been perfected to accommodate a 35ml pour, allowing for addition of water but keeping an optimum amount of liquid in contact with air to allow the aromas to develop. The tapering mouth allows for an ease of drinking whilst capturing the all-important aromas. The wide crystal bowl enhances the appreciation of the whisky's colour whilst the solid base is designed to be easy in the hand but robust enough for the discerning regular whisky drinker. Since its launch in 2001 the glass has won numerous awards including the Queens Award for Innovation. Why Bourbon Barrels? By Bruichladdich Whisky Exploring History .

WHY BOURBON BARRELS? It is over 80 years since the end of Prohibition in the USA in 1933. Since that time the use of American ex-Bourbon casks has changed the taste of Scotch whisky. Casks have been used since time immemorial for storage and movement of goods. Coopering is an ancient skill depicted in paintings on ancient Egyptian tombs, mentioned by Greek writers, referred to in the Bible several times (1 Kings 18:33 “Fill four barrels with water.”) The Roman, Strabo, writing in AD 21 actually praises the Celts as being ‘particularly fine coopers'. Cooper is said to derive from Cupa, the Latin for a vessel. There were three grades of coopering skill - dry, dry-tight and wet - depending on the suitability of a cask for its purpose. Wet coopers were the most skilled, being able to make casks of such precision that they could hold liquids without leaking.

The whisky world alone needs around 3 million ‘wet coopered’ oak casks a year for whisky - and the UK could never satisfy that level of rapacious demand having cut down most of its oak trees by the early nineteenth century in building Royal Navy warships to fight the French. Renowned for their short arms and deep pockets, Scottish distillers grew to rely on second-hand casks. From the seventeenth century onwards various alliances, treaties and wars, meant the fortified wines (suitable for long distance travel) of Sherry, Port and Madeira were particularly popular in Britain. Shipped from Iberia in oak casks, the wines were bottled at the port of entry (Edinburgh, Glasgow, London, Bristol, Liverpool) and the redundant vessels re-used by grateful distillers. It didn’t take long for distillers to realize that the original cask contents - the dark, sweet, fortified wines - could beneficially mellow maturing whisky. Badly distilled whisky could be disguised, young whisky made to seem older. These prized casks were hand-coopered from European oak, Quercus robar, found across the mid latitudes of Europe.

And the French used it too, for wine, but also for warships. It took 3,400 oak trees to build one 74 gun ship-of-the- line. The strain on 17th century French forests was considerable. In 1669 Louis XIV's finance minister, Jean-Baptiste Colbert, did what the British should have done; he expanded and reorganized France's woodland, planting only the best and strongest oak suitable for building a navy to fight the British. This legacy was built on by Napoleon, who banned all tree felling (without authority) in 1803, and three years later decreed that only trees more than 150 years old could be felled, and replaced with a new oak. Thanks to this far-sighted forest management policy (and steel-plated warships and entente cordiale) France’s forests now produce the world’s finest oak destined for more culturally acceptable uses than warships - the planet’s greatest winemakers.

In 1920, George Saintsbury, the celebrated writer and gastronome wrote: “I have noticed, in the forty-five years since I began to study whisky, that the general style of most if not all kinds has changed... The older whiskies were darker in colour, from being kept in golden Sherry or Madeira casks, rather sweeter in taste, and rather heavier in texture; the newer are lighter in both the first and the last aspect, and much drier in taste.” This observation heralded the changeover from European to American oak with the introduction of Bourbon barrels - with their tyloses. The Bourbon barrel is made from Quercus alba or white oak, commonly known as American oak. It is accepted practice to use trees that are over 90 years old. The cellular structure contains bubble-like cell structures - the tyloses - that bulge into the cavities of the xylem, the tube of moisture-conducting cells, blocking water movement. These tyloses make the wood particularly watertight, even with thinner staves, and perfect for mechanized barrel-making.

The dominance of hand coopered European oak casks lasted until the beginning of the twentieth century before the United States took over with machine-produced casks on a scale never before seen. Bourbon distillers deliberately sought very dark colours, high levels of vanilla and caramel flavours that maize-distilled spirit draws out from heavily charred, newly felled, white oak barrels. After prohibition, in 1935, this long established, exclusively new oak custom was made federal law: thanks to the powerful Coopers Union the law now says that bourbon casks can be used once only. Being cheap and readily available they were eagerly snapped up by voracious Scottish distillers. The rapid escalation of the use of Bourbon barrels coincided with the weakening in popularity of Sherry, Port and Madeira. The use of Sherry butts fell further with the outlawing of bulk shipments from Spain to the UK in 1981. Today, around 97% of all Scotch whisky is maturing in American oak. As ex-bourbon cask prices rise owing to the increasing demands of the Scotch whisky industry, the price differential between second-hand and virgin American oak barrels has fallen.

This may mean that in future distillers could be obliged to use new oak casks, increasing the potential for the ‘Bourbonisation’ of Scotch whisky. We must remain vigilant in the face of that, and also reject the alternatives of using old tired wood, or allowing oak chips, or essence, both of which are happily currently illegal. Or could premium quality French oak be back on the menu again as it was in the nineteenth century? As far as whisky is concerned, if the nineteenth century was Europe’s era for oak, then like world history, the twentieth century has belonged to America. American oak, with its simpler, vanilla and caramel influences, has been a benign force for good. The history and politics of Bourbon has been mutually beneficial for both Bourbon and Scotch distillers. A very positive relationship between two of the world's greatest spirit styles. Related Articles Auchentoshan Three Wood Single Malt Scotch Whisky - Reviews & Price Auchentoshan Three Wood Single Malt Scotch Whisky The Spirit Auchentoshan Three Wood Single Malt Scotch Whisky 4.0 Sugar Distiller's Description This unique Auchentoshan Lowland Single Malt Whisky has been matured in three different cask types.

Moving from American Bourbon to Spanish Oloroso Sherry - and finally Pedro Ximenez Sherry casks - Three Wood is a rich, complex whisky with incredible toffee and sherry oak flavours. Tasting Notes Blackcurrant, brown sugar, orange, plum and raisin. Palate Fruit and syrup. Hazelnut with hints of cinnamon and lemon. A butterscotch sweetness adds to the overall complexity. Finish Fresh and fruity, with long lasting oaky sweetness. Whiskeys With Similar Tasting Notes The Best Affordable Alcohol for Your Holiday Party Using UnderTheLabel's Smart Rating system (a composite score based on factors like recent and historical San Francisco World Spirits Competitions and smaller enthusiast ratings), we found 25 affordable 5 minute read › Price and Availability Cost Per Shot This bottle of Auchentoshan Three Wood Single Malt Scotch Whisky is classified as RARE. You will have a difficult time locating a bottle of this whiskey without searching outside of major retailers and it will likely be priced far higher than its MSRP.

According to the original distiller set MSRP, one shot (or 44.36 mL) of Auchentoshan Three Wood Single Malt Scotch Whisky costs approximately $4.44, which is $1.08 more expensive than the average whiskey. Whiskeys in the Same Price Range Advertisement The Process Aging Process for Auchentoshan Three Wood Single Malt Scotch Whisky Scotch must be made in Scotland and by law must be aged in oak barrels for at least 3 years. Single-malt scotches must be produced using pot stills at a single distillery. First Barrel First Barrel ‹ Prev Next › Sherry is a fortified wine produced in a variety of dry styles from white grapes grown near the town of Jerez de la Frontera in Spain. Sherry casks are produced from European Oak and are often used in the scotch industry. Depending on the duration of maturation, these casks impart a sweet and fruity flavor to the spirit aged within. Second Barrel Second Barrel ‹ Prev Next › Bourbon Barrels are constructed of American White Oak. White Oak is known for its high quality and exceptional levels of oils known as vanillins.

It is these oils that are drawn out of the barrel by the spirit during maturation. As Bourbon laws prevent the reuse of Oak casks these casks are often purchased by the Scotch and other spirits industries and reused in scotch aging. Third Barrel Third Barrel ‹ Prev Next › Oloroso is a type of fortified wine made in Spain. Oloroso is generally dry and not sweet. Oloroso casks are usually crafted out of American or Canadian Oak. These casks are often used in the scotch industry and impart a dry fruity flavor to the spirit that is aged within. Lowlands Region The blue on the map shows Lowlands, the region in Scotland where Auchentoshan Three Wood Single Malt Scotch Whisky was originally distilled. Scotland has six distinct whiskey-producing regions. Scotches made from the same region are thought to have similar tastes and characteristics, although the broad diversity of single-malt scotches means that two scotches from the same region may be very different. In general, whiskeys from the Lowland have a softer, less intense flavor than most scotches.

Not many single-malt whiskeys are still made in this region, which is now home to mostly grain whiskey distilleries that are used in blended scotch. Compare other bottles by Auchentoshan Distillery BCL Inc. Whisky and Bourbon Whiskey is produced around the world. There are four basic types, named for their countries of origin: Irish whisky, Scotch whisky, American whiskey and Canadian whisky. What they all have in common is that they begin with a mash of water and grain to which yeast is added to include fermentation. All whiskeys are distilled at less than 190 proof and then allowed to age in wooden barrels. Some whiskeys, most notably Scotch require an extra first step of malting before creating the mash. Malting is soaking the grain in water until it begins to germinate and then drying it in kilns. Another important thing to remember about whiskeys is the importance of spelling. The Irish and American spell whiskey with an "e", while the Scotch and Canadians use a variant spelling - whisky. Irish Whiskey By many accounts, although the Scots may dispute it, Irish was the first whiskey.

According to legend, monks fleeing the barbarian onslaught on the European continent brought the alembic, a type of pot still, with them to the Emerald Isle. These monks had discovered that when a mash of barley and water was fermented with yeast and then heated in an alembic, the alcohol in it could be separated and retained. The resulting product was dubbed usge beatha, meaning "the water of life", by the Celtic population. That term eventually became whiskey in English. Today Irish whiskey is made from a fermented mash of malted and unmalted barley, corn, rye and lesser amounts of other cereal grains. Part of the barley used is malted, but unlike the Scots who dry their malt over an open peat fire to give it a smoky flavor, the Irish dry their malt in closed kilns, which eliminates the peaty, smoky flavor that characterized most Scotch. All Irish whiskeys are triple distilled in copper pot stills and are aged three to nine years in reused sherry, brandy, bourbon or rum oak casks. Irish whiskeys are full-bodied and possess a smooth malty flavor. Scotch Whisky Scotland is undoubtedly one of the world's classic whisky production regions.

It is blessed with a combination of natural resources and climate that has proven ideal for the production of this spirit. The earliest official reference to whisky-making in Scotland appears in the late 15th century, although Highlanders had been operating stills for several hundred years by then. Throughout all these years, Scotch whisky was distilled using the pot-type still, resulting in whisky in small batches. Making Scotland's malt whisky is an expensive, labor intensive process that involves several general steps. The grain used in the mash for making single malt whisky is specially selected barley, which has been soaked in water for sprouting. The sprouted barley is then dried in kilns fired by peat and coal. This kilning process imparts a distinctive smoky character to the spirit. As is the case with other whiskeys, the malted barley is mixed with warm water to produce a mash, which is fermented with the addition of yeast and then distilled. The newly distilled spirit (about 70% alcohol) is then pumped into casks. At this point it is designated as "plain British spirits," but after three years in the barrel, it can be called whisky.

Produced by more than 100 Scotch distilleries, each single malt has a style and flavor all its own. It is also important to note that each single malt is the product of a single distillery and comes from a single batch of whisky. In the 19th century the technological advancement of the continuous still led to the establishment of large Lowland grain distilleries. This new still worked continuously and could accommodate grains other than malt, allowing the production of lighter-bodied whiskies from less expensive grains. Then in the 1850s the practice of blending whiskies from a number of distilleries to produce a product of consistent quality and taste emerged. These whiskies were marketed by the blenders under proprietary labels and were in essence the first real Scotch whisky brands. Although single malts have attracted a great deal of interest in recent years, well over 90% of the Scotch consumption in this country (USA) can be attributed to brands of blended whisky. As the word implies, blends are the result of mixing different whiskies together, including both single malts and grain whiskies.

Located mainly in the Lowlands, the 14 Scottish grain distilleries produce grain spirits (which are in fact whiskies, not, as is sometimes misinterpreted, neutral grain spirits), made primarily from corn. They are distilled in tall, column stills, a method that is faster and less expensive than the pot still. Obviously, there are a numerous variables which determine the ultimate character of a blended Scotch. The quality of the barley, the amount of peat used in the malt kiln, the length of second distillation and the blender's judgment about when a particular cask is ready to be added to the blend. This last step is, according to many experts, an art as well as a science. Each Scotch house has its own closely guarded blend, and while certain whiskies are not compatible, the bringing together of the right combination of malts and grains will determine the characteristics of the brand. Usually there are 20 to 25 different single malt whiskies used in a blend, and although the exact proportions are not known, anywhere from 20% to 50% malt whisky will be used in a blend, with the rest being malt whisky.

Scotch whiskies age at different rate depending on where they were distilled as well as the location and the conditions in which they mature. Throughout the years of maturation, the whisky, which coming out of the still is a colorless spirit, gradually becomes more complex. Its color changes to, taking on an amber tint from the wood of the cask. By law, all Scotch whisky must be aged at least three years, and few brands enter the U.S. without being aged at least four years. Many distillers also use barrels that once held sherry or wine. The majority of single malts spend a minimum of five years in casks, although most are aged at least eight years, and some for much longer. In blends, when a Scotch is aged 10 years or 12 years, the number refers to the age of the youngest whisky in the blend. As is also the case with Canadian whisky, Scotch can be bottled in the country of origin or it can be shipped in bulk to the U.S. and bottled here, which can be much more cost efficient. American Whiskey Although several styles of whiskey have been produced in the U.S.

from colonial period until the present, only one -bourbon- has been officially identified as America's native spirit. A 1964 act of Congress made that distinction. According to Federal regulations, for an American whiskey to be labeled as bourbon it must be made from a mash containing between 51% and 79% corn. If the corn content is higher, the product must be designated as corn whiskey. Bourbon is straight whiskey and, according to the law, must be distilled at 160 proof (80% alcohol) or less and must be aged a minimum of two years in new charred oak barrels. As a practical matter, though, most bourbon is aged at least four years and often longer. Since it is a straight whiskey, no blending is permitted and there are no additives, with the exception of water to reduce the proof. Most bourbons are marketed as 80-proof products, but some, particularly the newer boutique, small-batch, single barrel and barrel proof products are much higher in alcohol contents.

Often associated with bourbon, the sour mash method is simply a technique of fermentation that uses part, but at least 25%, of the spent mash from a previous distillation in the new batch of fermenting mash. A sour mash must ferment between 72 and 96 hours. One of the advantages of the sour mash method is that it provides a dimension of consistency from one batch to the next. The sweet mash yeasting method, on the other hand, uses only fresh yeast fermentation. By law bourbon can be distilled anywhere in the U.S., but the vast majority of it is produced in Kentucky, where it must be distilled and warehoused for at least a year in order to carry the "Kentucky Bourbon" designation on the label. Another whiskey designation, similar to bourbon, is Tennessee whiskey. Although its grain content need only be comprised of at least 51% of any grain, corn is usually used. Basically it is made in a similar manner to sour mash bourbon but Tennessee whiskey also includes an extra step in its production process. The distilled spirit is filtered through maple charcoal in large wooden vats before aging in order to remove impurities. The most prominent Tennessee whiskeys are Jack Daniel's and George Dickel.

The other large category of domestically produced whiskey is American blend whiskey, which is comprised of brands, which have been created by carefully blending straight whiskey with grain spirits. When considering blending whiskeys, the important thing to remember is that they are built. The straight whiskeys that go into them are distilled and aged to take a planned part in the blend. Every blend on a store's shelf has a number of straight whiskeys in its formula. By law, a blended whiskey must contain a minimum of 20% straight whiskey. A premium brand may contain as many as 75 different straight whiskeys and grain neutral spirits. The purpose of blending is to create a balanced, light-bodied whiskey, with richness in taste and an individual character of its own. Balance is achieved because the blending art assembles a variety of elements into a unique and distinctive product. Another hallmark of blended whiskeys is their consistency of taste. At the George Dickel Distillery on Cascade Creek near Tullahoma, Tennessee, an additional step is taken before the charcoal mellowing--chilling the whiskey before filtering, making it even smoother.

George Dickel Tennessee Whisky (spelled without an 'e' because Dickel felt that his whiskey was equal in quality to Scotch whisky) is the only Tennessee whiskey that is produced today using this chill-filtering technique. George A. Dickel George A. Dickel was born in Darmstadt, Germany, about 1818. Around 1853 he came to Tennessee and established a wholesale whiskey business in Nashville. In 1866, he opened a retail liquor store. In 1888 George A. Dickel and Company acquired the sole rights to bottle and distribute all of the whiskey produced by the Cascade Distillery which had been established in 1877 in Coffee County and was then two-thirds owned by Dickel's partner and brother-in-law, Victor Shwab. Also in 1888, Dickel, who was then a 70 year-old man in failing health, fell off his horse and was injured, forcing his retirement. He died six years later. Jim Beam, Colonel James Beauregard Beam was born in 1864. The Civil War was raging not far away.

He died in 1947, the year of the first televised presidential address. His father, David M. Beam, was a 3rd generation Kentucky distiller. James B. made it 4 generations when he joined the family business in 1882. A few years later, after David M. retired, Jim Beam and Albert J. Hart (his sister's husband) built a new distillery to take advantage of a new railroad line. At the same time, about 2 miles down the track, R.B.Hayden was building the original Old Grand-Dad distillery. The Beam & Hart Distillery was famous for a brand the called Old Tub whiskey. Jim Beam reopened the plant in 1933 after Prohibition with new partners. He was 70 years old. The descendants of Jim Beam and his brother Park and uncle Joe have made whiskey for dozens of different Kentucky distilleries, including the ones that carry Jim Beam's name today. Canadian Whisky In the making of Canadian whisky, the Canadian government does not mandate a specific grain mixture, proof level for distillation or type of barrel for storage, preferring to let each distiller make those decisions. According to U.S.

federal regulations, however, Canadian whisky must be produced in Canada according to that country's law, must contain no distilled spirits less than three years of age and must be a blend. Canadian law simply states that the whisky must be produced from cereal grain. In compliance with that regulation, Canadian whisky may be distilled from a fermented mash of wheat, corn, rye and/or barley. A common misperception about Canadian whiskies, and American blended whiskeys for that matter, is that they are rye whiskeys. In reality, however, Canadian distillers use seven times more corn than other grains. But because Canadian distillers have been allowed to develop their own method, it is important to remember that each distiller's recipe calls for different amounts of the individual grains with the exact proportions being kept as closely guarded secrets. All Canadian whisky must be aged in oak casks for a minimum of three years, although most spend from six to eight years in the barrel. After aging, the whisky is dumped into huge blending vats. This is the stage at which the art of the blender is put to test.

One of the many tricks of the blender's trade is the use of whiskeys of various ages in order to produce a consistent blend from year to year. That's why a bottle of Canadian whisky produced today is likely to have the same taste profile as a bottle of the same brand purchased 10, 20 or more years ago. After blending, the whisky is returned to barrels to allow the newly combined whiskeys to marry. Only then is it bottled and sold. As a rule, Canadian whiskies are light-bodied, slightly pale and have a reputation for being mellow. What many people, even in the business, don't realize is how big the Canadian category is. Accounting for 11.5% of all distilled spirits consumption, Canadian whisky trails only vodka in terms of its share of the market. F A C T S IRISH WHISKEY Made from fermented mash of malted and unmalted barley, corn rye and lesser amounts of other cereal grains. All Irish whiskeys are triple-distilled in pot stills and are aged three to nine years in oak casks previously used for aging sherry brandy, bourbon or rum. Smallest distilled spirits category.

Whiskey 101 The Whiskey Business Tasting Event Understanding Whiskey by John Hansell, Publisher & Editor, Whisky Advocate Magazine Whiskey isn't the easiest drink to embrace. Its alcohol level is much higher than beer or wine, and some of the names, like those of Gaelic-rooted Scotch whiskies, can be difficult to pronounce. Whiskeys, though, are rich and diverse in flavors—more than any other distilled spirit. At their extreme, the really smoky, peat-infused Scotch whiskies can be downright challenging. But many of life's great pleasures are acquired tastes and worth the pursuit. For many, whiskey is just as much an adventure as it is a drink. It invites you to explore and indulge in its diversity. Each country traditionally produces its own style of whiskey, but even within that style there is an incredible range of whiskeys to choose from. SO WHAT IS WHISKEY? Whiskey is made from grain. This is what distinguishes it from other distilled beverages like brandy, which is made from grapes, and calvados, which is made from apples. Simply speaking, whiskey is nothing more than distilled beer.

Like beer, malted barley and other grains are the source of the sugars necessary for fermentation. The sugars in the grain are released by steeping it in hot water. This sweet liquid, known as "wort", is cooled down. Yeast is added and converts the sugars to alcohol, creating beer. The major difference between the "beer" that whiskey-makers produce (often called "wash") and the beer that brewers create is that the brewers also add hops to their beer. Hops, the flowering cones of a climbing plant, are bitter and help balance a beer's sweetness. They also act as a preservative to stabilize the beer's flavor. Distiller's beer doesn't need hops. Oak aging balances the whiskey's flavors, and distilling increases the alcohol level, which preserves the whiskey. To make whiskey from beer, it must be distilled. Distilling captures and concentrates the beer's more volatile components, which include alcohol. The distillers use either continuously-operating column stills (as with most bourbons) or copper pot stills (as with single malt scotch), one batch at a time. This spirit is then aged in oak barrels, where it matures and becomes whiskey.

The types of grain used, the distillation method, and the casks chosen for aging are what make each whiskey taste different. Scotch Whisky Scotland has more distilleries than any country, with close to 100 of them peppered throughout the land. The most distinctive Scotch whiskies are the single malts. In addition to being distilled and matured in Scotland for a minimum of three years in oak barrels (a requirement for all Scotch whisky), single malt scotch is produced at one distillery ("single"), using only malted barley as the grain ("malt"), and distilled in copper pot stills. It is an expensive process but produces a richly flavored whisky and, because it's not blended with whiskies from other distilleries, very individualistic. This is why single malt scotch is generally more expensive than blended scotch and coveted by aficionados. It's also the reason why single malts are so much fun to drink and explore. Single malts are diverse in flavor, ranging from the gentle and subtly complex whiskies of the Scottish Lowlands, to the firmer, sometimes spicy whiskies in the Highlands , to the briny and often smoky whiskies from the Scottish coastlines and islands.

The heart of Scottish distilling is an area known as Speyside, where nearly half of Scotland's distilleries are situated on—or near—the Spey River. Some Speyside whiskies, like Balvenie and Macallan, are full-bodied and rich. Others, like the Glenlivet 12 year old, are very elegant. Even with all these great single malts, blended scotch still outsells them by a wide margin. Single malt enthusiasm is a relatively recent phenomenon, gaining popularity over the past two decades. Blended scotches, like Johnnie Walker, Dewar's, Chivas, and Cutty Sark, are marriages of several, if not dozens of different single malts. The advantage of blending is that it smoothes out the rough edges and fills in the missing gaps of a whisky's flavor profile. Probably the least known fact about blended scotch is that the majority of the blend is not single malt scotch at all, but rather grain whisky. Grain whisky is made from various cereal grains and distilled in continuous column stills, similar to the way vodka is made. It produces a less expensive, lighter flavored whisky.

Some blends are incredible products, but are usually lighter in flavor and less expensive than single malts. Many people think all Scotch whiskies are smoky, but only a handful of them really are. The smoke flavor comes from using malted barley that is dried over a peat fire. Peat was, at one time, the only practical fuel source for many distilleries. These days it's an optional flavor enhancement that, by the way, is very much in vogue right now. Irish whiskey In contrast to Scotch whisky production, there are only four working Irish distilleries, and only three are currently selling whiskey. The small number of Irish distilleries explains the disparity between the amounts of Scotch whiskies on the market when compared to the number of Irish whiskeys. When comparing the differences between Irish whiskey to Scotch whisky, people will often say that the difference is that Irish whiskey is distilled three times (producing a lighter flavor), while scotch is only distilled twice. The other argument is that Irish whiskey is not smoky, and Scotch whisky is. These generalizations are accurate for many whiskeys, but not all of them. Irish whiskeys, like Jameson, contain "pure pot still" whiskey.

Pure pot still whiskey is unique to Ireland. Unlike single malt scotch that is made from malted barley, pure post still whiskey comes from malted and unmalted barley that gives many Irish whiskeys their distinctive flavor. American whiskey The most well-known style of whiskey in the United States is bourbon. It is so popular now, both in the United States and abroad, our distillers can't make enough of the stuff. Bourbons, like Jim Beam, Wild Turkey, and Ridgemont Reserve, fit in a category known as "straight whiskeys," and if you look closely enough on a bourbon label, you'll see it identified that way. A straight whiskey must meet strict requirements. It has to be made in the United States (and while nearly all bourbon is made in Kentucky right now, it doesn't legally have to be), and its grain formula, known as the "mash bill," must contain at least 51% corn. It can't be distilled higher than 80% alcohol (by volume) or go into the barrel for aging higher than 62.5% alcohol, and has to be aged in new charred oak barrels for a minimum of two years.

These requirements are designed to maintain the quality and consistency of bourbon. Other straight whiskeys, like straight rye whiskeys and straight wheat whiskeys must meet similar requirements. The only difference is that rye or wheat is the main grain (respectively), rather than corn. If you walk into a bar and ask for a bourbon, there's a good chance you'll get Jack Daniel's. This is probably the biggest misunderstanding in the world of whiskey. It's a Tennessee whiskey and made just like bourbon—except for one additional step in the process. After the spirit is distilled, and before it is put into charred oak barrels for aging, it is charcoal mellowed through vats of sugar maple charcoal. This changes the flavor profile of the whiskey—which some describe as mellower, gently sweeter, and slightly sooty when compared to bourbon—making it distinctly Tennessee whiskey. While bourbon has to be made from a mash of at least 51% corn; in reality, it usually is made with 70-80% corn. The remainder consists of rye and malted barley. You can think of rye as the "spice" ingredient of bourbon.

It doesn't have to be used, but it has a significant impact on the flavor profile. If you've ever tasted rye bread, then you understand rye's contribution to bourbon. But some bourbon producers replace the rye with wheat. Wheat changes the flavor profile in its own way. "Wheated" bourbons, like Maker's Mark, are less bold and more approachable. Some drinkers like the easy-going style of wheated bourbons, while others enjoy the boldness of more traditional rye-spiced bourbons. Largely ignored for decades, straight rye whiskeys have made a huge comeback and create a distinctive impact when used in cocktails, making it very a trendy ingredient right now for mixologists. Canadian whisky Canadian whisky is the lightest example from the major whisky distilling countries. That's because Canadian whisky traditionally consists of a blend of two components: a base whisky and a flavoring whisky. The base whisky, usually made from corn, is very light in flavor and comprises the large majority of the whisky's make-up. The flavoring whisky, often one with a high rye content, makes up the rest.

Ironically, Canadian law allows Canadian whisky to be called Canadian Whisky, Canadian Rye Whisky, or Rye Whisky, even though the actual amount of rye in the grain mixture is usually very small, and much less than corn. There is a huge difference between Canadian "rye" whiskies and American "straight rye" whiskeys. The straight ryes produced in the United States are considerably bolder and more challenging. Canadian "rye" drinkers are often confused and overwhelmed by the intensity of the straight rye whiskeys from the United States, where the largest ingredient must be rye. Canadian whisky's lighter style makes it appealing year-round, even in the warm summer months when other whiskeys might be too heavy. While most people think of Canadian whiskies as mixing whiskies, something to be drunk on the rocks or with soda, there are also some fine Canadian whiskies that you can sip neat, like Crown Royal Reserve or the new Canadian Club 30 year old, both of which are worth seeking out. APPRECIATING WHISKY If you're drinking whiskey just for fun, and aren't interested in learning more about your whiskey, then go ahead and drink it however you like.

You paid for it and you earned that right. However, if you want to capture as many aromas and flavors as possible, then try to understand that whiskey expresses itself best at room temperature. I know you are tempted to just go ahead and drink the whiskey, but don't. Not just yet, anyway. Look Before you do anything, look at the whiskey. You can learn a lot about your whiskey by its color. Generally speaking, the darker the whiskey, the older it is, because whiskey gets its color from being in contact with the oak barrel during aging. The type of barrel also matters. For example, if a Scotch whisky is being aged in a bourbon barrel that has been used several times over, it's not going to pick up much color from the barrel. However, if that same whiskey was put in a cask that contained sherry or port wine, it will pick up some of the colors of the wine, in addition to those of oak barrel. I must also warn you that some whiskeys (particularly those that are younger) contain caramel coloring to make them look "the way we think whiskey should look", because young whiskeys haven't had enough contact time with the oak barrel, and will appear lighter in color.

Smell Realize that you can smell more from your whiskey than you will ever be able to taste. In fact, all the master blenders work primarily by nosing, not by tasting. So do yourself a favor and smell your whiskey before you taste it. Don't thrust your nose into the glass, because the alcohol will be too dominant. Gently raise the whiskey up to your nose until you begin capturing its aroma. Think about what you smell. Often, but not always, a whiskey's aroma will be a good indication of how it will taste. Taste Now go ahead and taste the whiskey. Make sure you coat your entire tongue and let it linger on the palate for a little while before swallowing. Is it thick on your palate or thin? What flavors do you taste? Does the whiskey taste the same way it smells? Do the flavors evolve on the palate or just stay the same? After you swallow, does the flavor fade away quickly or does it linger on the palate? Most importantly, did you like it? For many of you, the alcohol will just be too intense to fully appreciate the whiskey.

I recommend that you add a little water to your whiskey, then nose and taste the whiskey again, I suggest that you add a little bit at a time (a few drops) and keep adding until you find your comfort zone. Adding water brings out more of the whiskey's aroma. It also lowers the alcohol level, reducing its numbing effect on the palate. Reading the Label Reading a whiskey's label can be very daunting. This guide will help you understand what's inside the bottle, what it means to you, and help you find a whiskey you will enjoy. To "e" or not to "e"? Depending on the country of origin, "whiskey" is spelled with or without an "e." American whiskeys, like bourbon, rye, and Tennessee whiskey, usually spell their whiskey with an "e." Irish whiskeys also retain the "e." Scotch and Canadian whiskies are spelled without the "e." What is "finishing"? Many whiskeys spend most of their lives in one cask, but then are put into a different type of cask for a brief time before bottling. This practice is known as "finishing," and you will often see this identified on the whiskey's label.

Finishing is used to a great extent with Scotch whiskies. Most scotches are initially aged in used bourbon barrels. Finishing them in a wine cask, like sherry or port, or perhaps even a used rum cask, will add new dimensions of flavors. It is also a quick way, from a marketing standpoint, for a distillery to introduce a new whiskey to the market. Is it from a single cask? When a distiller bottles a whiskey, it generally comes from a marriage of casks produced at that distillery. This ensures consistency of flavors. Only a small percentage of whiskeys are bottled one cask at a time, and they are usually identified on the label as such. Since each barrel of whiskey tastes different (even when from the same distillery), single cask bottlings are the most individualistic. How old is it? If a whiskey has an age statement on the label, then all the whiskey in that bottle must be at least that old. For example, if a distillery combines 12, 15, and 18 year old barrels of whiskeys, the age statement on the label can't be more than 12 years old.

Remember: whiskey only ages in the barrel, not in the bottle. What's its strength? All whiskeys must contain at least 40% alcohol by volume (ABV), or 80 proof (proof is twice the alcohol level.), though there are whiskies on the market that are over 70% ABV (140 proof)! Usually, after whiskey is taken from the barrel, water is added to bring it down to the strength that the producer wants to sell it at. Sometimes a whiskey is bottled at the same strength it came out of the barrel. This is often referred to on the label as Barrel Proof or Natural Cask Strength. Is it chill-filtered? A whiskey will get hazy or cloudy if its temperature is lowered (e.g., if ice or cold water is added). Most whiskey companies think cloudy whiskey is unappealing and will hurt sales. To prevent this, before the whiskey is bottled, they chill it down and filter out the components that make it cloudy. Unfortunately, those components (known as congeners) also contribute to a whiskey's flavor. Some producers bottle the whiskey without chill-filtering, and this is usually identified and explained on the label.

Conducting a whiskey tasting The most exciting thing about whiskey is its diversity of flavors, which is the reason why conducting a whiskey tasting (and attending one) is so much fun. Comparing and contrasting whiskeys is also a great way to learn more about them. Invite the right people Before you begin to think of the kinds of whiskeys you'll be pouring, make sure you have the right audience. They should be open-minded whiskey drinkers, or people who aren't whiskey drinkers but are curious and interested in learning about whiskey. Pick a theme You have hundreds of whiskeys to choose from. Come up with an interesting theme. Consider tasting them "blind," so you don't know what whiskey you are tasting (and won't have any pre-conceived opinions). Use the proper glassware Use clear glassware that closes toward the top to capture the whiskey's aroma. There are several new nosing and tasting glasses that have been introduced which you could use but small brandy snifters or white wine glasses will work just fine. Make sure your glassware is clean and free of detergent. If you washed the glasses in a dishwasher, rinse them out with water before using.

If you're reusing the glasses throughout the evening, make sure they are rinsed thoroughly between flights. Don't serve too many whiskeys Six to eight whiskeys are plenty—especially if you're swallowing. If you taste too many whiskies, your palate will eventually become fatigued. One-half ounce pour for each whisky is enough. Have a dump bucket available so tasters can dump whiskeys they don't want to finish. Taste another whiskey every ten minutes or so. That, combined with some light snacks and additional conversation at the end, will make for an enjoyable two-hour tasting. Have plenty of water Have two sources of water: one for drinking and one for adding to your whiskey. Make sure the water you have for your whiskey is non-carbonated, room temperature, and clean (e.g. spring water). Serve the right food For your first whiskey tasting, serve the food before or after the tasting. Whiskey and food do go well together in under certain circumstances but, for your first tasting, you should keep it simple and just focus on the whiskey. If you are serving food before the tasting, don't serve anything spicy. Hot peppers and garlic will ruin your experience.

You might just want to serve some water and crackers before and during the tasting, and enjoy more substantial food after you've finished. But if you're cooking aromatic foods for your guests during the event, make sure the tasting is done in a location far from those aromas. Exchange ideas and thoughts Discuss what you smell and taste. It will help you discover more aromas and flavors, and it will make you a better taster. What did you like about the whiskey? What turned you off? Why? If you think you might forget some of what you learned (and you probably will), take notes. Keep a whiskey diary. Have a designated driver Don't drink and drive! Bring a friend or spouse as your driver, or take public transportation. Have fun Don't get too serious or analytical. The primary purpose of drinking whiskey (or anything else in life for that matter), is to have fun and enjoy the experience. Don't lose sight of that. Whiskey isn't the easiest drink to embrace. Its alcohol level is much higher than beer or wine, and some of the names, like those of Gaelic-rooted Scotch whiskies, can be difficult to pronounce.

Whiskeys, though, are rich and diverse in flavors—more than any other distilled spirit. At their extreme, the really smoky, peat-infused Scotch whiskies can be downright challenging. New Whiskey Trends The whiskey industry is more dynamic now than any time in the past 50 years. Here's what's happening, what you can learn from it, and how you can benefit. Eliminating age statements The whiskey in a bottle can't be any younger than the age on the label. Many distillers are now shunning age statements on their labels. This is significant right now, given that many young whiskeys will be entering the market over the next several years due to recent increases in production levels. Distillers will be blending barrels of young whiskeys with older whiskeys, and they don't want to be forced to put a young age statement on the label. Instead of an age statement, look for the whiskey to be given a creative name instead. Going natural Many whiskeys are caramel colored. Why? To make young whiskeys look old, and also to maintain a consistent color from one bottling to the next.

The problem is, most experienced whiskey tasters swear they can taste this additive and that it masks some of the whiskey's true flavor. Additionally, most whiskeys are "chill-filtered." This prevents the whiskey from getting cloudy when you add ice or cold water to it. What's wrong with this? Well, the components that are being removed also contribute to the whiskey's flavor. Some distilleries are now eliminating caramel coloring and chill-filtering to ensure that the whiskey tastes the best it possibly can. Your clue? The whiskey might be very light in color, and it may look hazy—or even a bit cloudy. The distiller often notes on the label that the whiskey is not chill-filtered (or caramel colored). Artisan distilling Do you remember the evolution of the craft beer movement in the 1980s and 1990s? Well, we are now experiencing the whiskey version of this. In the United States alone, there currently are 202 small artisan distillers according to the American Distilling Institute. An estimated 42 of them are making whiskey. Many of these new startups were originally breweries.

Some distillers are actually buying their "beer" from brewers, thus focusing their efforts primarily on distilling and aging. Dozens of artisan-distilled whiskeys are already on the market, with many more in the pipeline. Because this industry is still young, so are their whiskeys. New distilling countries Until the past decade or so, nearly all the world's whiskeys were produced in Scotland, the United States, Ireland, Canada, or Japan. Now, high-quality whiskeys are being produced worldwide—including India, Sweden, Wales, Australia, and a majority of European countries. Most resemble the "scotch" style, but put their unique signature on their whiskey by tweaking the whiskey-making process with something different (e.g., aging in unusual casks or using non-traditional grains). New extremes Lately, brewers have been "pushing the envelope", trying to see who can make the most bitter beer or the beer with the highest alcohol level. Whiskey distillers are doing the same. Whiskeys have been introduced within the past year that are two to three times more smoky than existing whiskeys on the market.

"Designer" whiskeys Some distillers are making very small quantities of time-intensive, high-cost, high-quality whiskeys. They're using the finest wood, the best barley, the purest water, etc., and carefully monitor them through each phase of their production life. Imagine a child growing up in the best surroundings, with the most loving parents, the best clothing, first-class health care, and the finest education. This is the whiskey equivalent (with a price tag to match). Blends of malts As I mentioned above, Scotch whiskies are usually either single malt or blended (containing combinations of single malt and grain whisky). However, there's a tiny, emerging, and often misunderstood category of whiskies made only from single malts from different distilleries, with none of the lighter grain whiskies added. They are richer and more flavorful than blended whiskies. (They have, in the past, been referred to as "pure" malts or "vatted" malts.) If you ever see a Scotch whisky being described as a "blended malt" or "a blend of malts", you'll now know what this means.

Question: All Scotch whisky must be aged in oak barrels for at least how many years?
Answer: THREE