Whisky

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For other uses, see Whisky (disambiguation).

Image:Scotch Whisky (aka).jpg Whisky (or whiskey) (from Irish uisce beatha and/or Scottish Gaelic uisge baugh, both meaning "water of life", and ultimately a calque derived from Latin 'Aqua Vitae' (see below)) is an alcoholic beverage distilled from grain, often including malt, which has then been aged in wooden barrels.

1 Spelling
2 Characteristics
3 History
4 External links
5 Other Concepts

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Spelling

The spelling whisky (plural whiskies) is generally used for those distilled in Scotland, Wales, Canada, and Japan, while whiskey (with an e; plural whiskeys) is used for the spirits distilled in Ireland and in the United States as well. A 1968 BATF directive specifies "whisky" as the official U.S. spelling, but allows labeling as "whiskey" in deference to tradition, and most U.S. producers still use the latter spelling. A mnemonic used to remember which spelling is used is that "Ireland" and "United States" have at least one "e" in their names, while "Scotland," "Canada" and "Japan" do not. International law reserves the term "Scotch whisky" to those whiskies produced in Scotland; Scottish law specifies that the whisky must be aged for a minimum of three years, in oak casks. Whiskies produced in other countries in the Scotch style must use another name. Similar conventions exist for "Irish whiskey," "Canadian whisky," and "Bourbon Whiskey." In North America, as well as in part of Continental Europe the abbreviated term "Scotch" is usually used for "Scotch Whisky." In England, Scotland, and Wales, the term "Whisky" almost always refers to "Scotch Whisky", and the term "Scotch" is rarely used by itself. The Welsh version is wysgi (though the forms chwisgi and wisgi also exist).

Other countries also have their own "water of life": see the Scandinavian akvavit, whose name derives from the Latin aqua vitae, while vodka is sometimes referred to as zhivaya voda in Russian, with the same meaning.

Irish whiskey is typically distilled three times from a mash of several grains. Scotch whisky is typically distilled twice, either from barley malt alone (see single malt whisky), or from barley malts and other grain malts which are then mixed together. Kentucky whisky, called Bourbon, is normally only distilled twice after first fermenting in open containers, and must be distilled from at least 51% corn.

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Characteristics

Image:WhiskyBottles2005 CopyrightKaihsuTai.JPG Whisky is taken straight (neat), or with water or ice, or mixed with other spirits or drinks (such as "Rye & Coke", "Rock and Rye" or "Rye & Ginger"), including cream (Irish cream) or hot coffee (Irish coffee).

Whiskey's preparation has several variations depending on its country of origin. Irish whiskey is typically distilled three times from a mash of several grains. Scotch whisky is typically distilled twice, either from barley malt alone (see single malt whisky), or from barley malts and other grain malts which are then mixed together. Kentucky whisky, called Bourbon, is normally only distilled twice after first fermenting in open containers, and must be distilled from at least 51% corn.

Malt whisky consists of whisky made from 100 percent malted barley; malt whisky from one distillery is called single malt to distinguish it from blended varieties. The grains used to make whisky include barley in Ireland, Scotland, Canada, and the United States, rye in Canada and the United States, and corn in the United States. Pure pot still whiskey is made in Ireland from a combination of malted and unmalted barley. Various types of straight whiskey, such as Rye whiskey, Tennessee whiskey, and Bourbon whiskey which are produced in the U.S. are aged in charred, oak barrels. Blended whisky is made from a combination of any of the above whiskies with the similar grain whisky or neutral grain spirits, which are much less expensive to produce than the other types of whisky. Blends will almost always identify the type of base whisky used, ie. blended Scotch, blended Canadian, or blended Bourbon. Light whiskey is a style of American whiskey made up almost entirely of neutral grain spirits, with small amounts (typically less than 5 - 10 percent total volume) of straight whiskey and sherry added for flavor and coloring.

At one time much of the whiskey produced in the U.S. was "Bottled-in-Bond" according to the dictates of an 1898 Act of Congress; this practice has been largely discontinued, because one of the requirements of the Act was that such whiskey be produced at 100 U.S. alcoholic proof (50% alcohol by volume). Whiskey this potent is currently rare in the U.S., partially because of changing public tastes but also because an alcoholic content so high is illegal in many countries, limiting the export market for it.

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History

Whisky production began in grain-growing regions (the same regions where beer was being produced) whereas the distillation of brandy developed in regions producing wine. The first traces of distilled barley go back to the 13th century in China. In those times, whisky was considered a medicine, helping to heal all kinds of diseases. It was used as an ointment as well as a drink.

Before bearing the name of "whisky" (or whiskey if produced in Ireland or the United States), the drink was called "Uisge Beatha", which means "Water of Life" in Gaelic. The name evolved through Anglicisation to become Usquebaugh, then Uisge and finally whisky (a term which has been re-borrowed into Irish Gaelic as Fuiscí).

The famous historian and chronicler Raphaël Holinshed wrote the following about the results of distillation of malted barley in his "Chronicles of England, Scotland and Ireland" in the 16th century:

"Being moderately taken, it slows the age, it cuts phlegm, it lightens the mind, it quickens the spirit, it cures the dropsy, it heals the strangulation, it pounces the stone, it repels gravel, it pulls away ventositie, it keeps and preserves the head from whirling, the eyes from dazzling, the tongue from lisping, the mouth from snuffling, the teeth from chattering, the throat from rattling, the weasan from stiffing, the stomach from womblying, the heart from swelling, the belly from wincing, the guts from rumbling, the hands from shivering, the sinews from shrinking, the veins from crumpling, the bones from aching, the marrow from soaking, and truly it is a sovereign liquor if it be orderly taken."

The first whisky distillery to gain a licence to produce was the Old Bushmills distillery, granted by James I in 1608.

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