Introduction to Whisky

It is interesting to note that the term used to denote an alcohol distillate, regardless of the language almost invariably translates into the phrase water of life. In Latin it is known as aquae vitae, the French call it eau-de-vie, and in the Gaelic tongue it is uisge beatha. The Gaelic uisge beatha is the origins of our modern word whisky.

The twelfth century saw the invasion of Ireland by the Norman English and they in turn stumbled on a drink known as "uisge beatha", a distillation from grain. Laws regulating the production of cider, a brew made from apples, were enacted, as early as the ninth century, by the Romans after their conquest of Gaul. The first written mention of an eau-de-vie made of 'Syder', however, was not until 1553 when it found a mention in the journal of a Norman farmer. The commercial production of Scotch whisky began more than 300 years ago. Whiskies are produced in many regions in the world from Japan in the East to the United States in the west, each having a distinctive taste and flavour all of its own, however, some of the better known whiskies are those made in Scotland, Ireland and U.S.A.

The grain and the process, by which the mother liquor is aged, determine the flavour, taste and look of a whisky. Grain that is ground into a product known as grist is mixed with water and cooked to release starches. In some areas, the equipment used for this is known as a Mash-tun. Malt is then added to convert the starch into sugar and to this is added yeast and the whole concoction is allowed to ferment, developing beer. The beer is then distilled and the resultant distillate, containing a very high level of alcohol, is whisky. The distillate watered down, and the water is what gives any whisky its character, and aged in a variety of wooden barrels or vats. Whiskies matured over different periods of time are then blended and set aside. Blending is an important stage in the production of whiskies that helps to improve the flavour and give the whisky a more rounded taste.