Every year on the third Saturday of May, the world celebrates International Whiskey Day—a drink that George Bernard Shaw famously dubbed “liquid sunshine.” The English word “whiskey” and the Scottish “whisky” both derive from the Scottish “uisge beatha” or the Irish “uisce beatha,” which translates to “water of life.” This was the archaic European term for a concentrated aqueous solution of ethanol—ethyl alcohol produced through the distillation of ale, beer, wine, and other fermented products: “aqua vita” or “aqua vitae” translates from Latin as “water of life.”
Doesn’t Stink, It Aromatizes?
When someone compares whiskey to homemade spirits aged in a barrel, there’s some truth to that. The national alcoholic beverage of Scotland and Ireland is produced through the distillation of fermented grain mash and the aging of the spirit in oak barrels. This means whiskey can be made anywhere, even at home—just like the homemade spirits that some people find unpleasant. In reality, the hallmark of whiskey is not the sharp smell of alcohol typical of homemade brews, but rather a somewhat sweet malty aroma with hints of vanilla, smoke, and oak.
Sommelier describe the scent of whiskey as “bold and complex, captivating with its robust pleasure.” Experts detect “a refreshing brightness of tart citrus notes” and “a blend of vanilla and sweet caramel with fermented fruits.” Above all, connoisseurs note “the exquisite aftertaste of aged oak essence.” The wood helps remove residual chemical impurities found in raw spirits and introduces new compounds known as congeners, which give whiskey its distinctive flavor and aroma. The charring of the barrels enriches the drink with natural phenols like lignin.
Depending on the type of drink, various grains are used in its production—wheat, corn, barley, or rye, along with their malts. Whiskey has a rich history spanning over 500 years, starting out as beer. Malt Scotch whiskey was first produced in 1494, while grain whiskey emerged only three centuries later, in 1830. In Scotland, over 120 active distilleries are dedicated to producing this national spirit, each with its unique characteristics. However, only four brands of pure grain whiskey are bottled there: Glen Wolf, Glen Clyde, Black Barrel, and Invergordon.
A Journey Through History
It is known that since 1505, the monopoly on whiskey production belonged to the Guild of Surgeons and Barbers in Edinburgh; from that time, whiskey became a pharmaceutical product sold in pharmacies. Exactly 100 years earlier, the first written mention of whiskey was recorded by brothers from an Irish monastery in 1405. In the Scottish treasury register, there is an entry from June 1, 1494, granting one of the monks “eight bolls of malt for making aqua vitae.” However, the origins of this drink may predate these records from Irish and Scottish monks.
It is believed that humanity was aware of whiskey at least several centuries before that. Some scholars suggest that the production of spirits through distillation began in the 8th to 9th centuries AD in the Middle East—this is where Christian monks brought the distillation technology to Ireland and Britain. There is also a theory that St. Patrick, who lived in the 5th century AD, spread the distillation method. Farmers might have also initiated the distillation technology by distilling surplus crops. Regardless, whiskey is an integral part of the traditions, celebrations, and rituals of various cultures.
Countries that produce whiskey include Scotland, Ireland, Canada, the United States, India, and Japan. While the term “whisky” refers to drinks distilled in Scotland, Wales, Japan, and Canada, “whiskey” historically marked spirits distilled in Dublin (considered the best) and eventually throughout Ireland—this distinction set Irish whiskey apart from other producers. Since the late Victorian era, Irish whiskey has been the most popular in the world. However, the name associated with Irish whiskey can mislead consumers when purchasing whiskey in the U.S.
American Whiskey
Since 1968, the American Bureau of Alcohol, Tobacco, Firearms and Explosives has allowed the labeling of spirits produced in the United States as “whiskey.” Alongside the official term “whisky,” the Irish spelling is also permitted for American whiskey, which deviates from traditional norms. Most local producers use the Irish spelling “whiskey,” with a few exceptions like Maker’s Mark, Early Times, and George Dickel. Whiskey is produced in regions where grains are cultivated in the U.S.
Drinks with the same name differ in base ingredients, quality, and alcohol content. The term “straight whiskey” means “straight from the barrel.” This label is used only for drinks aged in oak barrels for at least two to three years. Such drinks fall under the so-called “named varieties” specified in federal regulations. The most common types include rye (which must consist of at least 51% rye), bourbon (which must be at least 51% corn), and corn whiskey (where corn content is at least 80%).
The last American straight whiskey is distilled to a strength of 80%, while spirits are typically diluted with water to a strength of 50–63.5% (alcohol by volume). This whiskey is not always aged in charred barrels, but even six months of aging imparts color, flavor, and aroma to the named variety while reducing the harshness of the drink. American blended whiskeys combine straight whiskey with unaged spirits. Tennessee whiskey, exemplified by Jack Daniel’s, is filtered through sugar maple charcoal, giving the drink a distinctive flavor and aroma, unlike bourbon.
Scotch Whiskey
The short name for Scotch whiskies is “Scotch.” It is typically distilled twice, or even three times. International law stipulates that whiskey labeled as Scotch must be distilled in Scotland and aged for a minimum of three years in oak barrels with a capacity of up to 700 liters. The “age” of Scotch whiskey is determined by the time between distillation and bottling, indicating how long the barrel has altered the chemical composition and flavor of the drink during its interaction with the spirit. The age indication of Scotch whiskey from different barrels must correspond to the youngest whiskey in the blend.
Scotch whiskies are divided into malt (malt) and grain (grain). The former includes drinks made from malted barley and distilled in a pot still. Single malt whiskeys are produced at a single distillery. If a whiskey is not labeled as “single cask,” it contains material from multiple barrels, and the blender achieves the typical flavor of that distillery through mixing. The name of such whiskey usually corresponds to the distillery’s name: Bowmore, Glenlivet, or Glenmorangie.
Alongside age, a specific production feature may be indicated—such as aging in a port wine barrel. Blended malt Scotch whiskies are produced from material from various distilleries. Grain whiskeys (from barley or mixed grains) were previously used only for blending, but now several brands of single grain Scotch whiskey, made using a Coffey still, are available on the market. Malt and grain whiskeys can also be blended in a ratio of malt to grain from 10% to 50%.
Differences in Technology
The process of distilling Scotch whiskey has been refined over 300 years. The sharp increase in its production in the mid-19th century was spurred by the destruction of European vineyards due to the American-imported phylloxera pest and the creation of an efficient distillation apparatus in 1830. While the raw materials for producing Scotch whisky, according to classic technology, are malted barley and barley, Irish whiskey production adds rye to the malted barley. A unique feature of Scotch whiskey is its smoky flavor.
In the production of Scotch whiskey, peat is used as fuel for drying the malt, while Ireland and other countries do not use smoke for drying. The malt for Irish whiskey is dried in ovens without peat, and the drink is softened through triple distillation. The Irish produce pure pot still whiskey by combining malted and unmalted barley and distilling it through a pot still. The aging period for Irish whiskey in wooden barrels is at least three years. The British also produce Welsh whiskey.
In the U.S. and Canada, the raw materials for whiskey include corn (bourbon), rye (rye whiskey), or wheat (wheat whiskey). Canadian whiskeys are blended from multi-grain mixtures. Japanese whiskeys are made from corn and millet, with possible small additions of rice or other grains. In Turkey, whiskey was produced under the Ankara brand from 1964 to 2011. Indian whiskey is mostly distilled from fermented molasses, which means it could be classified as rum. However, Indians also know how to distill mash from malt and grains, as seen with Indian whiskey Amrut.
Why Is It Not Cheap?
Based on aging, blends are divided into three basic quality categories: standard blend (spirits aged for at least three years); de luxe blend (at least 12 years); and semi-premium & premium blends (mixtures with the highest percentage of malt whiskey and no age limit for spirits, which can be aged for even 100 years). The most suitable barrels for aging whiskey are considered to be those made from American white oak previously used for bourbon and Spanish oak barrels used for sherry (the goal of this element of technology in the 18th century was to reuse wine barrels).
By law, Scotch whiskey must be aged for at least three years—only after this period can malt distillate be called whisky. Malt whiskeys not intended for blended varieties are aged for 5–20 years (or more). Irish whiskey is typically aged for 5 years, while Canadian whiskey is aged for 6. The most common aging terms for premium whiskeys are 10–12 years (typical for original varieties). If a blend contains a significant portion of old malt whiskeys aged for 12 years or more, the name of such a drink will include the designation “De luxe.”
An aging period of 21 years is characteristic of exclusive or collectible varieties. The rarest whiskey varieties are aged from 30 to 50 years. The most expensive whiskey, Macallan Valerio Adami 1926, was sold in 2018 for an astonishing price—nearly £849,000 per bottle. The most recognized brand in the world is Johnnie Walker: over 130 million bottles of this Scotch whiskey are produced each year. Every minute, Scotland exports 2,500 bottles of whiskey—Scotch whiskey contributes £135 to the UK treasury every second.
The Drink of Aristocracy
The favorite drink of British Prime Minister Winston Churchill was Hankey Bannister whiskey. This renowned brand emerged in London in 1757, founded by wine merchants Beaumont Hankey and Hugh Bannister. Hankey Bannister Original whiskey is a classic representative of the line, where aged malt and grain Scotch whiskeys are blended to create a smooth and refined taste. Another blended Scotch whiskey, Monkey Shoulder, won a double gold medal at the World Spirit Awards.
Monkey Shoulder whiskey is created by blending the finest spirits: Kininvie, Balvenie, and Glenfiddich. Each spirit ages in barrels separately, and only after proper aging are 27 barrels selected to create the blend, which will then age independently. A budget-friendly blended Scotch whiskey is Bell’s. The most popular Irish whiskey in the world is Jameson, with over 8 million cases sold in 2019. The John Jameson distillery was established in Dublin, the capital of Ireland, in 1780.
The mentioned drinks can be enjoyed neat or with ice. However, the choice of how to drink whiskey is personal. It is usually served with soda, in cocktails with vermouth, lemon juice, or cola. For example, a Whiskey Sour is a cocktail based on whiskey with citrus juice. The “Unforgettable” cocktail (Whiskey Sour is an official drink of the International Bartenders Association) contains bourbon, lemon juice, and sugar. To make it, mix 45 ml of whiskey, 30 ml of lemon juice, and 15 ml of simple syrup in a shaker. The shaken cocktail is poured into a chilled whiskey glass or a rocks glass (over ice).
Whiskey Stones
However, there are opponents of ice in whiskey, as melting ice dilutes the drink, lowering the alcohol content and altering the flavor. This alcoholic beverage should be stored in a dark, cool place, upright, to prevent the liquid from coming into contact with the cork and absorbing its odor. Whiskey is best enjoyed at a temperature of 17-18°C. As the temperature rises, the alcohol becomes more pronounced, while lower temperatures mute the flavor properties. Therefore, temperature fluctuations should be minimal. The best alternative to ice was invented in 2007 in the U.S.—whiskey stones.
Whiskey stones are added to a glass with a flat bottom. They can be made from green jade, shungite, and even steel, but are mostly made from soapstone (also known as talc or soapstone). The coolers can come in various shapes, but cubes are the most popular. Soapstone stones are natural, environmentally safe, odorless, and tasteless, and they do not absorb these qualities. At the same time, they are resistant to chemical action, do not alter the drink’s composition, require no special care, and have no expiration date.
The main expectation from whiskey stones is their ability to quickly absorb high temperatures and release low ones. Before the first use, the cubes should be rinsed with warm running water without detergents, then dried, placed in a cotton or linen bag, and kept in the freezer for at least 2 hours. Add whiskey stones to the drink at a rate of 3-4 cubes per 50 ml, and after use, rinse the whiskey stones with water and store them in the bag in the freezer. Use tongs to handle the stones.
The Secret Is in the Dose
Whiskey can be paired with roasted meats or fish or light snacks: salty crackers, nougat, dark chocolate, nuts, dried fruits, cheeses, sushi, fresh seafood, or smoked delicacies like ham, bacon, or salmon. According to recent scientific studies, moderate whiskey consumption (one serving, or 30 ml—Scots refer to this amount as a “dram”) may aid in weight loss. Whiskey contains very few carbohydrates and only 64 calories per serving. According to the American Society for Nutrition, moderate whiskey consumption increases energy and reduces the need for sugar.
Various sources even suggest that moderate doses of whiskey, due to the concentration of the powerful antioxidant ellagic acid that neutralizes free radicals, can help prevent cancer. According to Wide Open Country, single malt whiskey contains more antioxidants than red wine. However, excessive consumption of strong alcoholic beverages significantly increases the likelihood of developing cancers of the upper respiratory and digestive tracts. The same goes for obesity, dementia, diabetes, digestion issues, and longevity.
With moderate consumption, whiskey can help treat colds, strengthen the immune system, combat stress, serve as a preventive measure, and promote health (it can thin the blood and reduce the risk of ischemic stroke caused by artery blockage), but the opposite effect will occur if consumed excessively. Overindulgence in alcoholic beverages harms vital organs, primarily damaging the brain and liver. The trouble with alcohol is that it leads to addiction and dependency. Thus, whiskey was once justifiably sold in pharmacies: the difference between poison and medicine is merely in the dose.