A distillery’s year comprises more than four seasons,with the addition of an annual silent season.But while nature’s seasons happen quite naturally,the silent season requires a lot of planning.Ian Wisniewski explains why.
It’s called the silent season but that’s the wrong name for it, as it’s a very busy season.
“Silent just means that you’re not producing spirit,”says Alan Winchester of Chivas Brothers.
In fact, there’s plenty of alternative activity, as the silent season allows for various inspections,maintenance...
Whisky Production
from Issue 70 published on
Ian Wisniewski talks with Christine McCafferty,Diageo’s archive manager
IAN Can you tell me the history of the archive?
CHRISTINE It started in 1990 when what was then United Distillers decided to create an archive of the historical material of the brand companies and distilleries in one place.
They employed a historian, Dr Morgan, who is now global marketing director...
Chat
from Issue 70 published on
Ian Wisniewski meets the nextgeneration of Scottish blenders who,like their American counterparts already
featured in this issue,are taking the industry into the future.
Ultimately, everything depends on the master blender.After all,however rigorous the production process and wood management, it’s up to the master blender to maintain a consistent flavour profile for established brands.And as distilleries keep extending their portfolios, a master blender’s creativity...
Production
from Issue 69 published on 18/01/2008
Ian Wisniewski talks to Jim Long,international public relations manager at Chivas Bros,based in London
IAN Some people think PR is just about organising great parties.
JIM I’ve been in my current role since 2002, and my job is to help journalists from all around the world to get as much information as possible, and as quickly as possible, about the Scotch whiskies we make. So, it’s really trying to ...
Chat
from Issue 69 published on 18/01/2008
The mash tun is a vital vessel,accommodating the conversion of starch within the grist into sugars,using a
sequence of three,or even four waters at a progressively higher temperatures. But rather than the mashing
process,the aim of this article is to explore the design of a mash tun,and the practicalities that enable mashing
to take place – Ian Wisniewski reports.
Mash tuns were traditionally fashioned from cast iron, with the move to stainless steel dating from around 20 years ago,though Springbank and Royal Lochnagar are two examples of distilleries still using cast iron. One factor is that cast iron retains heat longer than stainless steel, but this is a d...
Whisky Production
from Issue 68 published on 07/12/2007
Ian Wisniewski talks to Dr Gordon Steele,director of The Scotch Whisky Research Institute (SWRI),located near Edinburgh.
IAN
How would you describe the role of the research institute?
GORDON
We go all the way through from raw materials to bottling problems, it’s very comprehensive.
We have a core of projects that we have to deliver on, some short term, some long term.
We have a membership that covers about 98 per...
Whisky Interview
from Issue 68 published on 07/12/2007
Ian Wisniewski looks at the essential decisions behind choosing washbacks
As each stage of the production process entails options that influence the character of the new make spirit, every decision is significant.While the focus tends to be on the size and shape of the stills, and perhaps the length of the fermentation process, one essential decision is the type of washba...
Production
from Issue 67 published on 01/11/2007
Ian Wisniewski talks to Ranald Macdonald of Boisdale Restaurants,London
IAN: Running a Scottish restaurant with a specialist selection of Scotch whisky seems like a reward rather than a job?
RANALD: I think a lot of people would assume the way I spend my life is one constant reward.
Making a restaurant work is simply providing excellent produce and a lovely atmosphere...
Whisky Interview
from Issue 67 published on 01/11/2007
Ian Wisniewski looks at how companies are developing new barley varieties
The usual question when discussing barley is whether individual varieties can influence the character of the new make spirit, and opinions on this subject vary.
But there are also other ways in which distillers, along with maltsters and farmers, appraise what a barley variety has to offer.
And tha...
Whisky production
from Issue 66 published on 25/09/2007
Ian Wisniewski talks to Campbell Evans,The Scotch Whisky Association’s director of government and
consumer affairs
Ian (IW): How would you describe your role, it sounds like multi-tasking on a global scale ?
Campbell (CE): Our primary focus is to protect Scotch whisky. When you’re selling in 200 countries you also have to monitor advertising regulations, import regulations, taxes, tariffs, labelling requirement...
Whisky Interview
from Issue 65 published on 20/07/2007
Ian Wisniewski investigates distillery character versus maturation character
The benefits of oak aging have been appreciated far longer than they’ve been understood, as it’s only since the 1970s-80s that detailed research has enabled science to supplant, or confirm, what experience had indicated. However, while maturation can account for up to 60-70 per cent of a malt’s fina...
Whisky Production
from Issue 65 published on 20/07/2007
Ian Wisniewski interviews the man behind The Whisky Exchange
Ian (IW): How do you acquire such an extensive range of stock?
Sukhinder (SS): Every day we get phone calls and emails, and we have a lot of customers who decide to retire, and we ask if they’d consider selling something. It started off with auctions, I’ve been going since 1988.
IW:Would you alway...
Whisky Interview
from Issue 64 published on 01/06/2007
Ian Wisniewski delves in to the role of grains in a blend
Blended Scotch is a prime example of a speciality that evolved from a practicality. Malt whiskies were originally considered too robust for typical palates, particularly as peating was standard practise, so blending malts with grain whiskies, from the 1860s, resulted in a style that was easier to en...
Whisky Production
from Issue 64 published on 01/06/2007
Ian Wisniewski looks at how companies are pushing the boundaries with casks
Innovative cask selection provides two valuable opportunities, enhancing the flavour profile of the resulting malt whisky, while also giving the distiller (and marketing department) a story to promote. And with malt whisky fans now accustomed to continual innovation, their inevitable refrain is what...
Whisky Production
from Issue 63 published on 20/04/2007
Ian Wisniewski goes in search of Bobby Burns
It’s surprising that so few cocktails are named after people, whether it’s the person who inspired the recipe, or whoever created it .
So, it’s even more surprising that although Scotch whisky only has a limited number of classic cocktails, the Rob Roy and Bobbie Burns are two examples bearing the ...
Whisky Cocktails
from Issue 62 published on 01/03/2007
The tradition of high strength bottlings was a natural launch pad for cask strength malts,which have gathered momentum since the late 1980s. Ian Wisniewski finds out more.
Cask strength bottlings vary from around 65% ABV, to just above the legal minimum of 40% ABV. Being bottled at the strength they reach in the cask (rather than being diluted with water to reach a particular strength), the appeal of cask strength malts is acquiring whisky in its most ‘natural’ form.
...
Whisky Production
from Issue 62 published on 01/03/2007
Ian Wisniewski looks at the challenging role of distillery managers
It takes various professions to provide us with malt whisky, starting with the farmers who grow the barley, the maltsters and the peat cutters.
That’s before any of the distillery team become involved, including mashmen and stillmen, as well as the lab teams and nosing panels.
Then it’s onto the c...
Whisky production
from Issue 61 published on 19/01/2007
Ian Wisniewski looks at a silver screen classic cocktail
While some cocktails are the result of sheer creativity, and so can happen at any point in a bartender’s career, other recipes are inspired by specific events at a particular time. The blood and sand cocktail for example, was created in 1922 for the premier of the film Blood and Sand, starring Rudol...
Whisky Cocktails
from Issue 61 published on 19/01/2007
Ian Wisniewski discovers how whisky is drunk around the world.
It’s a classic drinks industry motto. ‘Act global, think local’ promotes a comprehensive perspective, as the bigger picture also includes a focus on individual traits in different countries.
While some trends are increasingly international, various countries maintain an indigenous drinks culture, w...
Drinking whisky
from Issue 60 published on 10/11/2006
Ian Wisniewski looks at the story behind this versatile cocktail
Offering supreme versatility, punch can cater for various tastes, while a punch bowl provides a natural focal point for guests to gather around. By serving punch rather than a choice of drinks, hosts avoid spending time catering for individual preferences. As guests can serve themselves, hosts are f...
Whisky Cocktails
from Issue 60 published on 10/11/2006
Grain whisky is stepping into the spotlight after years of being undervalued. Ian Wisniewski finds out more
What a change. Just as it seemed that grain whisky would always be consigned to its traditional, supporting role within blended Scotch, a new era has begun. A growing number of grain whiskies are being released in their own right, and getting a very good reception.
“We’ve had phenomenal growth in o...
Whisky Production
from Issue 60 published on 10/11/2006
Is a passion for blends on the rise? Ian Wisniewski looks at what is being done to promote blended Scotch.
It’s a strange position to be in. While blended Scotch accounts for around 90 per cent of the sales volume of Scotch whisky, malts have been far more dynamic, attaining a cult status with a devoted and incredibly knowledgeable following.
So, what’s happening to promote interest in blends, and devel...
Whisky issues
from Issue 59 published on 11/10/2006
Sounds simple enough,but there is more going on as Ian Wisniewski finds out
Enjoying whisky in the form of a long, refreshing drink, or a sophisticated cocktail, certainly has its appeal.
But to savour a malt whisky a typical recommendation is diluting with water, on the basis that it ‘opens up’ the character.
While this implies that the existing aromas and flavours will ...
Whisky Cocktails
from Issue 59 published on 11/10/2006
Ian Wisniewski gets to grips with an often
overlooked yet vitally important stage of the
production process – milling
With commercial maltsters preparing the vast majority of the industry’s malt requirement, milling is usually the first process undertaken at a distillery.
Although this may seem an entirely practical stage, any deviation from the usual regime can have significant consequences.
“The mill is a very ...
Whisky Production
from Issue 59 published on 11/10/2006
Ian Wisniewski saddles up for a challenging cocktail
Preparing a Horse’s Neck, by topping up a measure of bourbon with ginger ale (some recipes include an optional dash of Angostura Bitters) sounds simple enough. But then combining the ingredients is not the most demanding element of this cocktail.
What really distinguishes a Horse’s Neck is the garn...
Whisky Cocktails
from Issue 58 published on 30/08/2006
The quality of a new make spirit is crucial to making good whisky. Ian Wisniewski delves deeper into the process
With various single malts offering a broader choice of ages, comparing a 12, 15, 18 or 21 year old from the same distillery shows how the balance between the distillery character, and the influence of oak aging, continually evolves.
Deliberating between different ages to see how both elements inter...
Whisky Production
from Issue 58 published on 30/08/2006
This issue Ian Wisniewski turns his attention to the simplest of cocktails,the Whisky Mac
Around of golf in Scotland can result in various emotions. Disappointment and a reality check if playing below par, or a sense of triumph when hitting the right spot. And for some golfers there’s also a sense of anticipation. Waiting for that special moment when they can enjoy a Whisky Mac.
Scotlan...
Whisky Celebrity
from Issue 57 published on 21/07/2006
Every part of the distillation process is crucial to making good whisky. Ian Wisniewski explains
With the character of the new make spirit being a focal point of distillation, it’s tempting to assume that the low wines are simply an interim stage.
But if the low wines didn’t comprise the right parameters to be refined by a second distillation, the new make spirit wouldn’t attain a consistent c...
Whisky Production
from Issue 57 published on 21/07/2006
Ian Wisniewski looks at the Atholl Brose
Various classic recipes can be attributed to bartenders inspired by a special event, a particular customer, or just their own natural creativity.
Atholl Brose came to prominence when one Scottish aristocrat was inspired to serve it to a fellow nobleman. This wasn't however so much a tribute as a sp...
Whisky Cocktails
from Issue 56 published on 01/06/2006
Kilning might seem to be a standard practice,but it has a large bearing on the whisky-making process. Ian Wisniewski reports
Kilning may seem an entirely practical function, in order to dry the barley once it has germinated. However, maintaining a consistent regime requires considerable skill, and not only to optimise the yield of alcohol. Kilning also develops the character of the malt, while peating adds an additional r...
Whisky Production
from Issue 56 published on 01/06/2006
Peaty whisky has been enjoying a long spell in the limelight.But are there new territories to explore? Ian Wisniewski reports
Being called names doesn’t bother me, and I’m sure the rest of the gang are fine about it too. After all, ‘peat freak’ or ‘peat head’ only indicates a passion for peated malts, and there’s nothing derogatory about that.
As an ultimate style, peated malts have an integral sense of challenge (can you...
Whisky production
from Issue 55 published on 14/04/2006
Ian Wisniewski looks at the Rusty Nail
Various cocktails exert their own particular appeal, with the Cosmopolitan offering supreme fashionability, while the Dry Martini epitomises an ultimate sophistication.
But actually having to prepare one, rather than placing an order with a qualified professional, is another experience altogether.
...
Whisky cocktails
from Issue 55 published on 14/04/2006
Ian Wisniewski looks at evaporation and how it varies
Losing around two per cent of a cask’s contents through evaporation can seem a depressing annual statistic for distillers (and even more so for accountants). But this type of regret is a pointless emotion, as evaporation is an essential enabler of the aging process.
Often summarised as ‘concentrati...
Whisky production
from Issue 55 published on 14/04/2006
Ian Wisniewski on the nearest thing Scotland has to a national cocktail
Scotch whisky may be the national spirit of Scotland, though this doesn’t mean it provides a national cocktail, in the way that a mojito is an automatic choice for Cubans, or a dry martini is a favourite with Americans. But then that’s hardly surprising as Scotch has a limited cocktail tradition, wi...
Whisky Cocktails
from Issue 54 published on 03/03/2006
Ian Wisniewski explains how oxidation affects maturation
With oak casks regarded as the key influence during maturation, it’s tempting to see oxidation (the interaction of air and spirit within the cask) as a secondary factor. However, as air (principally oxygen) is an essential enabler of maturation, oxidation is actually a vital element.
But oxidation ...
Whisky production
from Issue 54 published on 03/03/2006
Ian Wisniewski on a winter favourite
Before cappuccino, espresso, latte and macchiato became part of our daily vocabulary, the ultimate choice was an Irish coffee rather than anything Italian.
An inspired combination of Irish whiskey, coffee and cream, one sip could take you straight to that special place.
However, once other options...
Whisky Cocktails
from Issue 53 published on 12/01/2006
In the last issue we looked in depth at bourbon casks. Here Ian Wisniewski considers how sherry ones perform
It was entirely due to practicality that sherry casks became a staple choice for maturing malts. Sherry was originally shipped in casks from Jerez to the United Kingdom, principally the ports of Bristol and Leith. As the UK was a major sherry market, with bottling undertaken locally, the empty casks...
Whisky Production
from Issue 53 published on 12/01/2006
Ian Wisniewski on a very old classic
Thriving on tradition, and offering ease of preparation, not to mention a sense of well-being (or at least an illusion of this), the hot toddy seems to have it all.
Except that a hot toddy is never ordered when you’re dressed up to enjoy an evening within the glamour of a cocktail bar. Being percei...
Whisky Cocktails
from Issue 52 published on 30/11/2005
Ian Wisniewski looks at how the bourbon barrel influences the taste of whisky
Although bourbon barrels dominate most cask inventories, it’s ironic that most malts also include the influence of sherry casks, with only a certain number of malts, or individual expressions, aged exclusively in bourbon barrels. This includes Laphroaig, Glemorangie 10 year old, Ardbeg 10 year old, ...
Whisky Production
from Issue 52 published on 30/11/2005
Ian Wisniewski on the most refreshing of all whisky cocktails
The Collins is a cocktail with a definitive mission statement: providing serious refreshment. This makes it perfect to sip by the pool, on a terrace, or in fact anywhere that you happen to be.
However, while the type of whisky within a Collins, perhaps bourbon or Scotch, can be readily apparent, an...
Whisky Cocktails
from Issue 51 published on 07/10/2005
Ian Wisniewski looks at wine finishes
Fortified wine casks introduced the concept of special finishes, with spirits such as calvados, cognac and rum following, but the range of wine cask finishes has become the most extensive.
This includes grape varieties including chardonnay and chenin blanc, styles of wine such as Bordeaux, Sauterne...
Whisky Production
from Issue 51 published on 07/10/2005
It's all a question of balance. Ian Wisniewski explains how a good Sour can put a smile on your face
As a style of cocktail the Sour applies the same treatment to various spirits, with the first sip revealing how appropriately it's named. Lemon juice provides the sourness, and the challenge lies in attaining a balance between the sourness, sweetness and the spirit, without allowing any individual e...
Whisky Cocktails
from Issue 50 published on 09/09/2005
Still the preferred drink of fashion-setters attending the Kentucky Derby, the Mint Julep can be simplicity itself, or a challenge. Ian Wisniewski looks at its history
Originally prepared in the late 18th century using rum, brandy or rye whiskey, the most impressive ingredient in a Mint Julep was actually ice, and not just because it helped to counter the heat in the southern states of the USA. Ice was initially so expensive that serving drinks with an abundance o...
Whisky Cocktails
from Issue 49 published on 15/07/2005
Nosing is a complex and skillful business. Ian Wisniewski looks at what it takes to get to the top
While each element of the production process is vital, the final stage of cask selection, vatting and blending really is paramount.
After all, the expertise and investment of preceeding years can be squandered if master distillers and blenders don’t maintain exacting standards. And as distilleries ...
Whisky Production
from Issue 49 published on 15/07/2005
Hailed by its fans as the first cocktail, the sazerac courted controversy because of one ingredient -absinthe. Ian Wisniewski looks at its history
The story begins with Antoine Amedie Peychaud, a Creole immigrant who arrived in New Orleans from San Domingo (Haiti) in 1795, with a secret family recipe for making bitters. When his son of the same name opened an apothecary at 123 Royal Street in the French Quarter in 1838, this bitters recipe bec...
Whisky Cocktails
from Issue 48 published on 10/06/2005
Only a couple of distilleries use Golden Promise, but they swear by it. Ian Wisniewski explains why
Barley varieties come and go on a regular basis, as new varieties offering increased yields for farmers and distillers, as well as greater disease resistance, are continually released. Developing new varieties can take up to 10 years, but this may only result in three to five years success, before t...
Whisky Production
from Issue 48 published on 10/06/2005
Whisky and cola? Ian Wisniewski takes us in to unchartered waters
It’s like a rite of passage. We grow up drinking cola, accompanied by ice and lemon, but after reaching legal drinking age we can enjoy it with some other, more adult accompaniments.
As a universal mixer, cola partners various spirits and whiskies. Tequila and cola, for example, is the most popular...
Whisky Cocktails
from Issue 47 published on 05/04/2005
Ian Wisniewski looks at whether the trend for organic proucts has a place in the world of malt whisky
Helping to make the world a more beautiful and sustainable place by drinking organic malt whisky is an evocative concept, with a few pioneering distilleries making this dream become a reality.
Although this is something of an innovation, it’s also of course a return to traditional practice, when al...
Whisky Production
from Issue 47 published on 05/04/2005
In the latest of his series on classic cocktails, Ian Wisniewski looks at the Old-Fashioned
The Old Fashioned is more than just a whisky cocktail, it’s also a concept, as the same principle of sweetening, chilling and diluting can be applied to other aged spirits, such as rum or brandy, to make an alternative old fashioned with an individual flavour.
Originally created as a bourbon cockta...
Whisky Cocktails
from Issue 46 published on 10/3/2005
While it doesn’t follow that older is necessarily better, great older whiskies are rare and to be respected. Ian Wisniewski reports
It’s hardly surprising that malts aged 40 years, and longer, are a rare and recent phenomenon, as 15 years aging was widely considered the limit for malts up until the 1970s.
Consequently, more mature specimens of malt can be a case of serendipity as much as strategy. Overproduction in the 1960s-70...
Whisky Production
from Issue 46 published on 10/3/2005
In the first of a new series on great whisky cocktails, Ian Wisniewski looks at The Manhattan
Unlike so many ornate, fruity cocktails that are mere fashion accessories for the cocktail brigade, no one toys with a Manhattan. It's way beyond that, being a quintessential whisky cocktail with genuine pedigree and a sophisticated flavour.
The Manhattan's origins span various options, though a f...
Whisky Cocktails
from Issue 45 published on 21/1/2005
It’s a fallacy to state that the older the whisky, the better it is. Young malts can have their own attractions. Ian Wisniewski reports
With so many styles of malt to choose from, including cask strength, special finishes and vintages, age statements have become a common denominator that consumers use to finalise choice.
But with the industry establishing 10 and 12 year olds as a benchmark of quality, what does this say about young...
Whisky Production
from Issue 45 published on 21/1/2005
How important is regionalism to the character of whisky, and can broad generalisations be made? Ian Wisniewski considers
Choice is a beautiful thing, and we’ve never had so much. But choice without guidance can also be counter-productive, as knowing where to
start when faced with several hundred malts can be a real challenge.
That’s where the concept of regional character comes to the rescue, providing sound-bite def...
Whisky Production
from Issue 44 published on 25/11/2004
Independent bottlers have driven innovation in the industry. But what future do they have?
Ian Wisniewski investigates
Alongside a few pioneers such as The Glenfiddich and The Glenlivet, private bottlers were instrumental in helping to develop the malt
whisky market.
During the 1980s, for example, various malts were only available from independent bottlers. But with more distilleries releasing a broader range of e...
Whisky Production
from Issue 43 published on 23/10/2004
Ian Wisniewski looks at the role of the cooper and assesses what future the profession has
Oak management has become a mantra in the industry, reflecting the fact that between 40-70 per cent of a malt’s flavour is derived from the cask. But the people who help to ensure that casks give of their best, the coopers, rarely get a mention.
The profession divides up into production, bond and s...
Whisky Production
from Issue 42 published on 3/9/2004
Ian Wisniewski explores the phenomenon of marine characteristics and asks why we can taste the sea when we drink some malts
The flavours we find in malts are inevitably a personal matter, reflecting the individuality of our palates, though the question of marine characteristics in malts is an increasingly public, and controversial debate.
Variously manifested as briny, sea breeze, seaweed, iodine, sea spray, and salty l...
Whisky Production
from Issue 41 published on 16/7/2004
The reactions that go on in the cask and create whisky are still not fully understood. Ian Wisniewski takes a close look at the most recent research on the subject to see what it can tell us
It’s a ritual for the senses: colour, aroma, texture, flavour and follow-through, making the experience of a dram complete in itself.
But I also relish another form of fulfillment, based on analysis and research: to know how a malt achieves its apotheosis. And that means looking inside a cask, to s...
Whisky Production
from Issue 40 published on 4/6/2004
What are the advantages of commercial maltsters, and why do some distilleries still have their own floor maltings? Ian Wisniewski reports
Embodying a sense of heritage and craftsmanship, floor maltings enable the entire production cycle to ben undertaken at the distillery, rather than ordering in ‘convenience malt.’ But various factors (beyond evocative photo opportunities for brochures) are involved in the decision to retain floor ma...
Whisky Production
from Issue 39 published on 1/5/2004
Ian Wisniewski looks at the effects of different filling and bottling strengths
Choice is a wonderful thing, and that includes malts bottled at a comprehensive range of alcoholic strengths. This can be an important part of a
malt’s credentials, as well as influencing the flavour profile.
The strength at which malts are consumed is a subsequent consideration. But long before th...
Whisky Production
from Issue 38 published on 7/4/2004
Ian Wisniewski compares the merits of worms against those of shell and tube condensers
If only I’d been taught chemistry on the basis of how malt whisky is distilled, I wouldn’t have spent so many years ignoring the teacher. Always an arts swot and never a scientist, I’ve got a lot of homework to do now that malt whisky has added meaning to my life.
Although I still consider malt whi...
Whisky Production
from Issue 37 published on 23/2/2004
Ian Wisniewski explores the mysteries of the ageing warehouse and looks at how different types affect the eventual taste of your whisky
With the cask contributing up to 70 per cent of a malt’s flavour, oak management has become an essential element of every distillery manifesto. But it’s not just the provenance of the oak that matters, as the ageing warehouse in which casks reside also contributes to the quality and character of the...
Whisky Production
from Issue 36 published on 28/12/2003
Ian Wisniewski takes us step by step through the mashing process
With distillation and maturation seen as the key partnership influencing the flavour of malt whisky, it’s easy to dismiss mashing as an ‘industrial equation.’ Starch equals sugar, which in turn equals the yield of alcohol. However, as every stage of the production process plays a vital role in maint...
Whisky Production
from Issue 35 published on 17/11/2003
The cask plays a major role in the flavour of whisky. Ian Wisnieski takes a closer look
at how they end up sitting in a warehouse for years
Contributing up to 70 per cent of a malt’s flavour, the cask is a vital factor, but in the course of its life-time a cask offers varying maturation
influences and has, of course, already led an active life before reaching Scotland.
The vast majority of casks used to mature Scotch malt and grain whi...
Whisky Production
from Issue 34 published on 5/10/2003
Ironically few subjects are likely to make a whisky aficionado’s blood boil quicker than that of chill filtering. Ian Wisniewski presents the arguments
It’s all very well for the militant malt brigade to criticise the industry for chill filtering, but as consumers we also have to take our share of collective responsibility. Okay, not all of us are squeamish, but many consumers would be put off if their dram looked different after adding water or ic...
Whisky Production
from Issue 33 published on 25/9/2003
Ian Wisniewski asks that all-important question: does the way a still is heated affect the final product?
The focus tends to fall on the influence that a still’s shape, size and accessories such as boil bowls or purifiers have on the character of the new make spirit. But the rate of distillation is also crucial, and that depends on controlling the heat applied to the still, using either the indirect met...
Whisky Production
from Issue 32 published on 13/7/2003
Ian Wisniewski argues that whisky liqueurs have every right to be taken seriously as a drinks category
I prefer proper whisky,” is the stance of the more militant malt brigade on the subject of whisky liqueurs, as though they’re somehow improper compared to whisky. What kind of an attitude is that?
Whisky liqueurs should be judged as a separate category with its own merits, and not as an ‘adulterate...
Whisky Liqueurs
from Issue 31 published on 9/6/2003
So how do whiskies cope once they have come of age and are ready for single-malt marriage? Ian Wisniewski investigates
Reaching maturity is a major event in the life of a whisky, leaving a cask that has been home for years and preparing for marriage. Various
approaches are used to promote marital bliss, depending on the master distiller or blender presiding over the ceremony. Some are more pragmatic than others, bu...
Whisky Production
from Issue 31 published on 9/6/2003
Ian Wisniewski reveals the secrets behind this rather complex stage of whisky-making: malting
It’s easy to romanticise floor maltings, but anyone who has turned the malt and pulled a plough (as I did at Bowmore) knows this is a demanding, not to mention expensive, practise.
Commercial maltsters, who provide for the vast majority of the industry’s requirements, have been around since the 19t...
Whisky Production
from Issue 28 published on 16/1/2003
Ian Wisniewski looks into that vital ingredient in whisky production so often overlooked-barley
The main talking point is always a distillery’s water source, with the influence of the stills, peating levels and wood policy more recent additions to the debate. But what about barley, which seems to be taken for granted, as though it’s merely a starting point before all the other influences take ...
Whisky Production
from Issue 27 published on 16/11/2002
Ian Wisniewski assesses the effect of the water used in whisky production and as mixer on the drink we love
Explaining differences between single malts on the basis of the water used was always very convenient. Embodying a host of ecovalues, the image of a bubbling brook is far more evocative than explaining the contribution made by other factors such as the strain of yeast, the degree of
reflux, the infl...
Whisky Tasting
from Issue 26 published on 16/10/2002
Peat is a staple ingredient of many classic whiskie. Ian Wisniewski looks at the hows, and whys and wherefores of this valued element .
I assumed my palate would follow the archetypal route: savouring Speyside elegance before graduating to Islay’s blockbusters. But my first trip to Islay revealed a deep commitment to everything peating can achieve. Smoky embers? Yes, please. TCP, creosote and fresh tar? Give me more, I love it.
In ...
Whisky Production
from Issue 24 published on 16/7/2002
Ian Wisniewski investigates the effect this enigmatic metal has on the finished product - whisky
A mellow, gleaming colour that exemplifies ‘industrial aesthetics’ is an initial, superficial evaluation of copper. Now, let’s slip into our anoraks and take a closer look. Being highly malleable, copper is a perfectly compliant medium, however idiosyncratic the shapes and dimensions of pot stills s...
Whisky Production
from Issue 23 published on 16/6/2002
Ian Wisniewski investigates one of whisky’s most controversial and maligned ingredients … caramel
What a lot of fuss. You only have to mention caramel and a certain group gets over-anxious and condemnatory. Admittedly it’s the more militant single malt brigade rather than the majority of Scotch whisky drinkers, but it’s usually the most vociferous group whose views get prime publicity.
Adding...
Whisky Production
from Issue 22 published on 16/5/2002
The influence of yeast on the final flavour of a whisky is hotly debated within the industry. Ian Wisniewski takes a closer look at whisky's most active ingradient.
The hardest worker in any distillery has always been yeast, according to traditional staff humour. But then yeast’s job description has always entailed two vital functions performed simultaneously: converting fermentable sugars into alcohol, while also creating a range of aromas and flavours beyond ...
Whisky Production
from Issue 21 published on 16/2/2002
Ian Wisniewski explains what makes a vintage worth shelling out extra cash for – and why collectors are going crazy for them …
Thriving on their inherent sense of élitism, vintage malts are a self-perpetuating phenomenon, with a growing number of distilleries regularly ‘declaring’ a vintage. In fact for distilleries such as Glenrothes, vintage is currently the only way to be, while Knockando has recorded the ‘season’ (year)...
Vintage malts
from Issue 20 published on 16/12/2001
Ian Wisniewski explains how differing still designs influence the style and flavour of whisky
Knowing that stills of a certain size and shape yield spirit with a particular flavour profile is all very well, but applying this knowledge the other way around is far more challenging. In fact, designing stills in order to produce a spirit with specific
characteristics is merely a starting point,...
Whisky Production
from Issue 19 published on 16/11/2001
There is a plethora of special finish styles and now there’s a trend for maturation in spirit barrels: is this a progressive move or a gimmick that will outrage traditionalists? Ian Wisniewski investigates
As special finishes evolve into an ever more specialised genre, the options span various styles of wine: chenin blanc and chardonnay, red bordeaux and burgundy, malaga and madeira among fortified styles, not to mention casks that haven’t aged a drop (in the case of a new oak finish).
So, what’s ne...
Whisky Production
from Issue 18 published on 16/9/2001
