Brews & Blends

Story of the liquid gold : Scotch whisky

Richard Paterson

"You can't hurry love, you just have to wait...” were the memorable lyrics from one of the Supreme's greatest hits back in the 1960's. The message in the song from a caring mother to her daughters was quite clear - if you are looking for love and want to find the right man, you can't hurry it. You have to be patient. When it comes to appreciating Scotch Whisky the same message applies too.

Scotland has been producing whisky for hundreds of years. However the art of distillation was probably brought in by early Christian Missionary monks but it was of course the Scots who eventually went on to perfect it. The first reference to Scotch whisky can be found in the Exchequer Rolls in Scotland's capital city Edinburgh in the year 1494. They first used the pot still method of distillation to produce a rather complex form of alcohol which was to became malt whisky. Then in 1831 the Patent still was finally introduced which gave a spirit much lighter in character. With having two different styles on the market it was not long before the entrepreneurial Scots began to blend the two together. Andrew Usher in 1860 is generally considered to be the founding father of blended Scotch whisky.

This prudent Scot discovered by adding a small proportion of his lighter grain spirit with his malt whisky the mixture or the blend became more mellow in character. More importantly it became exceptionally palatable to the eager consumer. Blended whisky became an immediate success. Amongst these energetic blenders were our own founders James Whyte and Charles Mackay who in 1881 went into partnership in Glasgow to launch their special blend first in Scotland then around the world.

However south of the border in England most people preferred French cognac and brandy as opposed to Scotch as their favourite tipple. But by the end of the 1800's when almost every French vineyard had been devastated by the phylloxera aphid an alternative spirit had to be found. Scotch whisky was the perfect answer and we have never looked back since.

The way it was distilled and blended all those many years ago, the basic principles still apply today, except of course there is a greater audience thirsty to taste its exceptional quality. Scotch whisky today is enjoyed in over 200 different countries around the world which equates to almost 86 million cases.

What makes Scotch whisky unique is that it can only be produced and matured in Scotland. Today almost 100 distilleries are in production with each one having its own individual style. The distilleries are located in four different regions - the Lowlands which are generally light in body and possess a femininity for their graceful style. When you cross the Highland Line between the town of Greenock to the city of Dundee and travel North deep into the Highlands, the whiskies become more rugged in character. Although the Speyside valley which lies within this region produces many malt whiskies of great elegance and charm. On the west coast of Scotland the other two areas can be found; the Campbeltowns which at one time boasted of having no less than 34 distilleries - now there are only three remaining. In view of their westerly location these distilleries face the mighty Atlantic which give them plenty of body but also a briny damp salty tang. This is sometimes reflected in our final location - Islay except they go a stage further by taking on peaty, smokey medicinal characteristics.

These four regions produce malt whiskies by the pot still method of distillation whereas the seven grain whiskies found mainly in the Lowland area are distilled by the patent or continous still. By law Scotch whisky cannot be called Scotch whisky until it is fully three years old.

If there is one thing I love about India is the people. The second is their patience. Drinking great Scotch requires patience. Give it time. Whether its our aged blends or single malts from Jura or Dalmore they must be given every respect they deserve.

Take for instance our Whyte & Mackay 13 years old deluxe blend; to really enjoy it pour a generous measure into a large whisky tumbler and swirl it around to allow the aroma to arise. Smell or as we say 'nose' the whisky slowly. You will quickly find it is not just the smell of an individual malt or grain but a combination of both, brought together by this loving marriage. Hints of soft citrus fruits, chewy caramel, honey and rich grounded coffee are just some of the notes you will be able to detect. You have two nostrils - use them both to detect these attractive aromas. You cannot to get to know somebody in five seconds - you need to talk to them communicate with them. Its the same with the whisky. Take your time to get to know your whisky. After you have assessed all these wonderful nuances, you need to taste it. But not like a cowboy. Take some cool still water and add a splash to the whisky. Dilute it to around 35 per cent V alcohol. Take a large mouthful and hold it long on the palate. Firstly cup this noble blend in the middle of the tongue then underneath; finally back to the centre. The warmth of the tongue will help to release more enticing flavours. As you swallow it - you must wait and allow your taste buds to release the hidden treasure of liquid gold!

It takes years to produce a great Scotch but only a matter of seconds to recognise its outstanding quality.

The writer is the master blender at Whyte and Mackay