b'The ferment sent to the first potS P I R I T Swill generally pick up coastal needs rummaging as otherwiseundertones and on the west coast W H I S K E Y , W H I S K Y & B O U R B O Nthe solids may stick to the stillsof both Scotland and Ireland will sides and resultin burnt aromas.be affected by the moderating Rummagersrotating arms withinfluence of the Gulf Stream. Their webbingare built into the insiderespective east coasts are much of these stills. The heat is turnedcooler and the rate of evaporation, on, the alcohol vaporises and theand therefore maturation, is slower. resulting low wines (about 20 %In the case of bourbon, whiskies abv) are sent to the second pot,are matured in either brick (cooler) where the procedure is repeated.or iron-clad (hotter) warehouses In the final distillation, be it theknown as ricks which are second or third, the first vapoursgenerally about nine-storeys high. or foreshots and the last vapours,The vagaries of the climate are such feints are not potable and arethat in summer the top floors areWHAT CANreturned to the first still to repeatunbearably hot whilst the bottomBE FOUNDthe process. The heart of thefloors are quite cool and in theON THEdistillate is collected and this newwinter the top floors are quiteLABELwhisky is approximately 70 % abv. warm whilst the bottom are cold. Therefore the barrels on the top COLUMN DISTILLATION storeys are much quicker to mature Although more brutal with the rawthan those on the bottom. In some materials the resultant whiskies cancountries such as Canada, different be more elegant. Normally utilisingwhiskies and even ages are blended more than one column, steam is fedprior to maturation and it is alsoSINGLE MALT SCOTCH WHISKYinto the bottom of the first column,not uncommon for a blend to beA Scotch Whisky distilled at a single the analyser, and the wort is fedreturned to ageing prior to bottling.distillery from water and malted barley without the addition of any other cereals, into the top. When the two meetSome distilleries talk of movingand By batch distillation in pot stills. Single the alcohol vaporises and togetherMalt Scotch Whisky must be bottled in with the uncondensed steam,barrels around in order to try andScotland.passes into the second column,mature each barrel in a consistent manner but this is generallySINGLE GRAIN SCOTCH WHISKY the rectifier. The vapours again riseadmitted to be too labour intensive.A Scotch Whisky distilled at a single to the top and are condensed anddistillery from water and malted barley collected on a cool spirit plate. TheMost, blend barrels from eachwith or without whole grains of other foreshots and feints are returned topart of the warehouse or frommalted or un-malted cerealsthe wash for re-distillation. different warehouses together for the purposes of consistency and aBLENDED SCOTCH WHISKYAGEING well-balanced, complex spirit. ThisA blend of one or more Single Malt Scotch Whiskies with one or more Single Grain Before the spirit is transferred toblending is quite an art, as eachScotch Whiskies.casks an initial reduction with de- distinct microclimate will bring theBLENDED MALT SCOTCH WHISKYmineralised water may be made towhiskey a different profile.A blend of Single Malt Scotch Whiskies, reduce the leaching of characterwhich have been distilled at more than from the oak. In the USA straightBLENDING one distillery.whiskies (except corn) requireIt has been said that if the distillerBLENDED GRAIN SCOTCH WHISKYageing in new casks, this fortunatelyis a chemist, then the blender is theA blend of Single Grain Scotch Whiskies, means that a great number of usedartist, however this miss-states thewhich have been distilled at more than casks are available for other spiritimportance of both jobs. What theone distillery.producers, and therefore muchblender does do is skilfully marryTRADITIONAL REGIONAL NAMESof the rest of the worlds whiskythe component bulk whiskies toHighland, Lowland, Speyside, matures in second-use wood.ensure that the required flavourCampbeltown, and Islay. These names can Whisky can also be transferred toprofile is available for bottling. Thisonly appear on whiskies wholly distilled in other cask for finishing; this impartscould involve blending one or morethose regions.flavours from the new cask, such astypes and ages of spirit producedA DISTILLERY NAME sherry, wine or another spirit. in a single distillery (very typical ofThis must not be used as a brand name production in Canada, America andon any Scotch Whisky which has not been The location of the ageingIreland) or blending the whiskieswholly distilled in the named distillery. warehouse is a major factor.from many distilleries, both malt Whiskies matured by the seaand grain (more typical of Scotland INN EXPRESS - DRINKS PORTFOLIO 2019|20 - WHISKEY, WHISKY & BOURBON and Japan). 143INN EXPRESS - DRINKS PORTFOLIO 2019|20 - WHISKEY, WHISKY & BOURBON'