Casking Scotch Whisky
The whisky remains in cask, under government supervision, from the time it is distilled until it is sold for export or home consumption.
Until 1853, Scotch whiskies were always “straight” whiskies, but about that time a few distillers began the practice of blending whiskies from various sources and widely separated distilleries, all in Scotland, of course. The firm of Andrew Usher & Company is credited with beginning this practice. Before this time, the taste for Scotch was confined to Scotland, but after blending became a general practice, Scotch whisky became popular in England and throughout the world, as the blend of unmalted grain whisky with malts produced a drink generally liked.
As already pointed out, the four geographical divisions from which whiskies made entirely from malted barley are obtained are the Highlands, Lowlands, Campbeltown and Islay. To these malted whiskies, we must now add unmalted whisky, known to the trade as grain whisky. Grain whisky in Scotland is whisky and not neutral spirits, as some people believe. The Scotch grain whiskies are distilled out at slightly over 180 proof. They are reduced to 124 proof when barreled in Sherry casks for aging.
The blending is done when the whiskies are from three to four years old. A master blender examines them and indicates the exact proportion of Highland, Lowland, Campbeltown, and Islay malts and of grain whisky which are to be married. This is accomplished by placing the whiskies in a large vat where they are thoroughly mixed both by rotating paddles and by compressed air blown up from the bottom. The whisky is then returned to Sherry casks for a further period of maturing.
The Immature Spirits Act of Great Britain specifically states that no whisky may be sold for consumption in the British Isles less than three years old. By the reciprocal trade agreement between Great Britain and the United States, Scotch and Irish whiskies imported into this country must be at least four years old to be imported without an age statement on the label.
The usual Scotch blend is composed of from 30 to 50 per cent of malt whisky, the balance being grain whisky. The original object of using grain whiskies, which are always distilled in patent stills, was to reduce the cost, but in doing so a lighter whisky was produced, which appealed much more to the other peoples of the world than had the fuller, smokier Scotch whiskies previously made.
The essential difference between blends consists in the proportions used of the four types of malts. Of these, of course, the Highland malts are considered the finest, and are always the most costly. They are fairly light in body and flavor, and do not have too much smoke. The finest Highland section is Banffshire, and within it the Glenlivet and Speyside regions are considered the best. Next in importance is Moray. Lowland malts are also light in body, but not as smoky in flavor. Incidentally, almost all of the grain whisky distilleries are in the Lowlands. Campbeltown malts are very full in body and quite smoky. The Islay malts are also very full, smoky, and pungent.
In the last analysis, the reasons for blending are to obtain a smoother, more balanced product than any of its single component parts, and to assure uniform continuity of a given brand. In this way the consumer can look for the same character, flavor, taste and quality year in and year out. A Scotch whisky blend can very easily be the result of a marriage of as many as 30 or 40 malt whiskies, together with five or more grain whiskies.
The age of the individual whiskies at the time of blending may vary widely since no single whisky will be employed before it has reached its proper maturity. The time (years) required for this is governed by the character of the whisky itself and the climatic conditions under which it is matured. The fuller-bodied malts of Islay and Campbeltown take much longer, sometimes ten to twelve years, while the Highland and Lowland malts may be ready in six to eight years, and the grain whiskies may only require four years. The greater the climatic dampness the slower the aging process.
Therefore, the secret of fine Scotch whisky lies in the art of the blender. On his unique ability depends the polish, smoothness and uniformity of the whisky. There are some 112 distilleries in Scotland (84 Highland Malt, 7 Lowland Malt, 8 Islay Malt, 2 Campbeltown Malt and 11 Grain Whisky distilleries) producing over 4000 brands or blends.