Q: What gives Scotch Whisky its distincive flavour and bouquet?

A: This is one of the mysteries of the industry and a secret which many imitators of Scotch Whisky have tried in vain to discover. Many theories and explanations have been put forward but there is no universally accepted solution. The distilling process itself is one factor. Scotch Whisky, after it has been distilled, contains not only ethyl alcohol and water but certain secondary constituents. The exact nature of these is not fully understood, but it is believed they include some of the essential oils from the malted barley and other cereals and substances that derive from the peat. The amount of these secondary constituents retained in the spirit depends upon the shape of the still and the way it is operated and also on the strength at which the spirit is drawn off. Grain Whisky, because of the process by which it is made, contains fewer secondary constituents than Malt Whisky and is accordingly milder in flavour and aroma. The natural elements of water, peat and the Scottish climate all certainly have a profound effect on the flavour of Scotch Whisky. Water is probably the most important single factor and a source of good, soft water is essential to a distillery. Peat, which is used in the kiln or oven in which the malt is dried, also has an influence that can be detected in the ‘peaty’ or smoky flavour of many Scotch Whiskies. The Scottish climate is extremely important particularly when the whisky is maturing. At this stage the soft air permeates the casks and works on the whisky, eliminating harsher constituents to produce a mellow whisky.

Q: Why do whiskies produced in different distilleries vary in flavour?

A: This again is a question which it is very difficult to answer with certainty. Most people would agree that the water used is the decisive factor. Adjoining distilleries which draw their water from different sources are known to produce whiskies that are quite dissimilar in flavour. the size and shape of the stills are also imortant as are the skill and experience of the men who manage them. It is the objective of the distiller to produce a whisky whose flavour and character remain consistent at all times and in all circumstances. this is true art of distilling, acquired only after many years and often handed down from one generation to the next.

Q: How many distilleries are there?

A: There are more than 100 Pot Still Malt distilleries and Grain, or Patent Still, distilleries in Scotland; but the number working can vary from year to year.

Q: Can Scotch Whisky be only made in Scotland?

A:Yes. Unlike many other products which were originally manufactured only in a particular locality but which have lost their geographical significance and can now be manufactured anywhere, the word ‘Scotch’ as applied to whisky has retained its geographical significance. This is generally admitted throughout the world and is recognised by law. Thus whisky may be described as Scotch whisky only if it has been wholly distilled and matured in Scotland.

Q: If you could duplicate exactly a Scotch Whisky distillery in, say, Brazil or Spain, could you produce Scotch?

A: No. For the reason given in the preceding answer.

Q: What is blending? What is its object?

A: A number of distilleries sell part of the whisky they distil for consumption as single or unblended whiskies. by far the greater part of their production, however, is used to contribute to the well-known blended brands that are sold all over the world. Blending whisky is a considerable art acquired only after years of experience. A blend will consist of anything from 15 to 50 different single whiskies, combined in the proportions of a formula that is the secret of the blending company concerned.

Q: When was blending introduced?

A: Blending was pioneered by Andrew Usher in Edinburgh in the early 1860s. It was only after this practise became common that a taste for Scotch Whisky spread first to england and then throughout the world.

Q: What is the percentage of malt and Grain Whiskies in blended Scotch whisky?

A: There is no fixed percentage and the proportion differs from one blender to another.

Q: What is a de luxe blended Scotch Whisky?

A: It is a blend which contains a higher proportion of carefully selected older and therefore, more expensive whiskies.

Q: What is the proportion of home sales to exports?

A: To help earn badly needed foreign currency after the war, the industry organised a voluntary scheme for restricting releases of Scotch Whisky to the home market. this lasted until 1954, but not until 1960-61 did releases reach their pre-war level. Since that time regular and severe increases in Excise Duty have artificially restricted releases from bond which would reasonably have been expected to rise steadily with increasing prosperity. Today exports represent around 85 per cent of all Scotch Whisky sales.

Q: What are the total stocks of scotch Whisky in this country?

A: In 1939 the stocks of Scotch in this country were 374,300,000 litres of pure alcohol, but by 1945 they had fallen to less than 247 million litres. Since then they have risen in response to demand and by 1990 had risen tenfold to 2,543 million litres. stocks of mature and maturing whisky are now sufficient to cover projected sales for almost nine years.

Q: Is there a large amount of money tied up in whisky stocks?

A: Financing stocks of maturing whisky is the most significant capital investment which Scotch Whisky companies have to undertake. the long period of maturation which Scotch whisky must undergo poses a number of commercial problems. Not the least among these is the difficult of forecasting accurately the demand for whisky several years ahead, which blenders must do when deciding how much new whisky to buy in any one season.

SOME THINGS YOU MAYBE DIDN’T KNOW

The French drink more Whisky than Cognac.

During Prohibition whisky could be legally obtained through a doctor, for ‘medicinal’ purposes.

Bourbon takes its name from Bourbon County, Kentucky, where it was first made.

In 1994 there were about 2.5 billion litres pure alcohol of whisky stored in bonded warehouses in Scotland. Allowing that the value of whisky is about £8 per litre of alcohol, that means stocks are worth about £20,000,000,000 at sale.

A single butt (barrel) of whisky contains some 500 litres of spirit. It will lose 1-2% alcohol per annum through evaporation as it matures. Such a barrel of good 15 y.o. malt will therefore contain some 400 litres (600 bottles) and thus be worth some £20,000 at shop prices.

The most expensive bottle sold to date (1994) was a bottle of 50 y.o. single malt which went for £47.000 at a charity auction in Milan.

John(ny) Walker was originally a licensed grocer in Kilmarnock, before he, but principally his son, built up the business and the brand name.

It is reckoned that at one time there were over 40,000 whisky stills in Scotland.