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I enjoyed a great chat about a multitude of whisky topics on the Whisky Angels podcast recently. In a short time we discussed Whisky Festivals, international travels as an ambassador for a range of premium brands, the contributions made by women over more than two centuries to this iconic spirit as
Moray’s Ann Miller – aka ‘The Dram Queen’ – has been made a Master of the Quaich in recognition of all her work to promote whisky. Ann, who lives near Archiestown, received the industry’s highest honour during a banquet at Blair Castle.
Following a long career as an international brand ambassador with Chivas Brothers, the Scotch whisky company, during which I travelled the world promoting an extensive range of premium malt whisky and blended Scotch whiskies, I felt there was an opportunity to share an independent perspective on whisky with enthusiasts and beginners alike.
People came from the four corners of the earth to Scotland to be honoured for their outstanding commitment including people who work in, or write or evangelise about the Scotch Whisky Industry. Just six of them were appointed Masters of the Quaich, including me which was a wonderful and quite unexpected surprise.
As the only Approved Course Provider for the Edinburgh Whisky Academy courses in Scotland I can now offer the new Certificate in Sensory Appreciation. Consisting of four interactive workshops, I have added this course to the EWA’s Certificate in Scotch Whisky and a range of other bespoke Scotch whisky experiences I offer.
I am delighted to have joined the Edinburgh Whisky Academy’s list of Approved Course Providers as an Educator. I can offer a number of courses with the Certificate in Scotch Whisky the most popular. It consists of eight engaging modules which are designed to give the candidate an independent, in-depth understanding of Scotch Whisky.
As we enjoy the changing colours of the autumn foliage here in Speyside it is interesting to reflect that the colour of the whisky can give clues about its age and the type of cask used for its maturation. New-make spirit is colourless like water when it comes off the still.
Dinner with the Dram Queens: Martine Nouet, the Queen of the Stills, and I will host an evening at the Dowans Hotel. Filled with wonderful conversation as well a four-course whisky and food pairing menu created by the team at the hotel.
Join me to discover more about these themes during tutored tastings which bring each to life with a selection of drams which illustrate the rich variety of whiskies from Speyside. During these talks and tutored tastings I will bring to life three of these themes with a selection of drams which illustrate the rich variety of whiskies from the region.
The legal definition of a Blended Malt means it could contain just two single malts or it could have some whisky from every distillery in Scotland! I decided to limit my selection to single malts from Speyside which already offered me an enormous choice of drams. In creating my own unique Blended Malt I wanted to reflect the typical rich, fruity, floral style of the region where I live.
Whisky and whiskey are two variations of a popular spirit that have intrigued and delighted connoisseurs for centuries. While they share many similarities, there are distinct differences that set them apart. Understanding these distinctions can enhance your appreciation, whether you’re enjoying a dram in a cosy pub or selecting a bottle for a special occasion.
The most obvious difference between whisky and whiskey is in the spelling. Generally, the term “whisky” is used in Scotland, Canada, and Japan, while “whiskey” is used in Ireland and the United States. This subtle variation reflects regional traditions and historical influences on the production of the spirit.
Both whisky and whiskey are made from fermented grain mash, but the types of grains used can differ. Scotch malt whisky must be produced from malted barley, while American whiskey, such as bourbon, often includes corn, rye, and wheat. Irish whiskey generally combines malted and unmalted barley, giving it a smoother taste.
There are differences in the distillation processes too. Most Scotch malt whisky is distilled twice, which results in a robust and complex flavour profile, although a few are triple distilled. In contrast, Irish whiskey is often triple-distilled, making it lighter and smoother. American whiskey varies, but bourbon is typically distilled twice.
Both whisky and whiskey must be aged in oak barrels, but the type and duration of aging can vary. Scotch whisky is aged for a minimum of three years, often in seasoned casks which were previously used for bourbon or sherry, although a range of different cask types may be used and each imparts unique flavours. American whiskey, like bourbon, must be aged in new charred oak barrels, giving it a distinctive caramel and vanilla taste. The aging process for Irish whiskey is similar to Scotch, often using a combination of different cask types.
The regional differences in ingredients, distillation, and aging contribute to distinct flavour profiles for whisky and whiskey. Scotch whisky is known for its diverse range of flavours, from peaty and smoky to fruity and sweet. The climate and water sources in Scotland also contribute to the final flavour profile.
Irish whiskey, with its triple distillation and use of both malted and unmalted barley, tends to be smoother and lighter, with a subtle sweetness. American whiskey, particularly bourbon, is characterized by rich, sweet flavours of caramel, vanilla, and oak, owing to the new charred oak barrels used in aging.
Scotch whisky is categorized into malt and grain whisky.
Single malt Scotch is made from malted barley in one distillery, while blended malt combines malt whiskies from different distilleries. There are currently around 150 single malt distilleries scattered throughout Scotland.
Grain Scotch whisky is distilled in a grain distillery and is produced from either wheat or maize combined with a small quantity of malted barley which results in a lighter style of whisky. Single grain Scotch whisky is distilled in one grain distillery while blended grain Scotch combines grain whiskies from multiple distilleries.
Blended Scotch whisky is created by blending together many different single malt whiskies, each with a distinctive flavour with a number of different single grain whiskies to create a consistent and harmonious flavour. This style of Scotch whisky is the most popular around the world.
Irish whiskey is divided into single malt, single pot still, and blended whiskey. Single malt is similar to Scotch, but triple-distilled, single pot still uses a mix of malted and unmalted barley, and blended whiskey combines different types of whiskey for balance.
American whiskey includes bourbon, Tennessee whiskey, rye whiskey, and corn whiskey. Bourbon must be made with at least 51% corn and aged in new charred oak barrels. Tennessee whiskey undergoes an additional charcoal filtering process known as the Lincoln County Process. Rye whiskey contains at least 51% rye, and corn whiskey has a minimum of 80% corn, often unaged or lightly aged.
While whisky and whiskey may seem similar at first glance, their differences in spelling, geography, production processes, and flavour profiles make each unique. Whether you prefer the variety and complexity of Scotch, the smoothness of Irish whiskey, or the rich sweetness of bourbon, understanding these distinctions can help you appreciate and enjoy this timeless spirit even more.
