Tasting

Whiskey
For Dummies
By Jake Olson
 COPYRIGHT © 2014 BY

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Table of Contents
Introduction
About Whiskey
Whiskey history
How is whiskey made?
Tasting whiskey
Types of whiskey
Scotch whiskey
Rob Roy cocktail recipe
Irish whiskey
Michael Collins honeysuckle recipe
Canadian whiskey
The Burgundy recipe
American whiskey
Old Fashioned recipe
Pairing whiskey and food
A Free Gift For You
Introduction
Whiskey is a type of beverage containing more alcohol than beer or wine. Whiskeys are
rich in aroma and quite diverse in flavors unlike other distilled spirits.
For many whiskey consumers it does not represent just another beverage, but an invite to
adventure and the exploration of its diversity.
Each country produces its own types of whiskey, based on knowledge of former distillers.
Among the most famous types of whiskies there are Scottish whiskey, Ireland, Canadian
and American whiskey. There are also other types like Japanese, but these mentioned are
not mentioned without reason.
Whiskey is a beverage made form grains and these grains make each unique. The whiskies
mentioned above have different flavors because of the types of grain used for production
and also the types of casks in which they mature.
Whiskeys can be distilled twice or even three times, like Scotch whiskey is. They can be
straight or blended whiskeys, but in general a commonality is that they all need to mature
for three years.
When it comes to maturing, whiskey only matures in wooden barrels, not glass bottles, so
if you have any bottle, go and enjoy it, because it will not improve with age.
About Whiskey
Whiskey is a type of distilled alcoholic beverage, made from fermented grain mash.
Various grains are used for different varieties of whiskey, like barley, rye, corn and wheat.
Whiskey is typically aged in wooden casks, usually made from charred white oak.
This basic whiskey introduction is just an overture of what is coming next; types of
whiskey, whiskey tasting, aging and finally making some of your own.


Whiskey history
Whiskey is made by the distillation of fermented grains and records of such production
were found in archeological digs of ancient Mesopotamia and Babylon. Distillation as a
process was originally used for the production of perfumes, but soon found its way in
beverage production, behind the walls of European Christian monasteries.
It is believed that distillation came to areas of Scotland and Ireland between the 11 and th

13 centuries with Christian monks, although some records show that Ancient Celts
th

practiced distillation before the monks.

Whiskey became very popular and surpassed wine as the preferred drink. Difficult access
to grapes, a key ingredient in wine making, was the one of deciding factors of
popularization of drinks made from grains like whiskey and beer. This was especially true
in Northern Europe. Through decades of perfecting the distillation process, Scotts became
the world leaders in the production of whiskey.
The popularity of whiskey continued to grow during the 16 century until 1541 when King
th

Henry VIII dismissed monasteries in Scotland. The newly un-employed monks started to
produce whiskey as a way of making an income. Their knowledge about whiskey was
spread all over Scotland.
Love of quality whiskey was put to the test at the beginning of the 18 century; The
th

English crown imposed high taxes on unlicensed breweries which resulted in greatly
reduced production of whiskey. As a logical way of fighting against prohibition, the Scotts
started to brew whiskey illegally. Thousands of secret distilleries started with whiskey
making, often working only during night to hide smoke form their fires. This is the time
when whiskey gained its popular nickname moonshine, as whiskey was produced under
moonlight.
Smuggling and producing banned whiskey was a way of life for over 150 years when
finally in 1823 the English government introduced a law that enabled the legalization of
whiskey production.
This law rejuvenated whiskey production all over Scotland and Ireland and brought new
technical equipment which brewers used for both faster production as well as higher
whiskey quality.
Of course whiskey production and perfecting it did not stopped here. In the second half of
the 19 century brought new innovations in the world of whiskey production. Scott
th

Andrew Usher successfully perfected a blended whisky and managed it to present to

world. It soon became one of the most successful alcoholic beverages. Luckily for
whiskey makers, the pest Phylloxera was the factor which managed to decimate
worldwide production of wine. Faced with greatly reduced output of wines, people
worldwide found comfort and pleasure in the taste of whiskey.
Another impact on alcohol production happened during American prohibition during
1920-1933. Just like in Scotland, Americans began with their underground movement. A
rise in petty crimes, the formation of serious organized groups and public pressure brought
an end of Prohibition in 1933. Still, this did not mean free consumption of alcohol but
instead, alcohol consumption remained in pre-prohibition levels for the next three decades.
The popularity of whiskey continues to grow even today and in 2009 Scottish brewers
managed to export a record breaking 1.1 billion bottles of whiskey to consumers around
the world.
How is whiskey made?
The most important thing in whiskey production is choosing quality ingredients.
Ingredients:
- Barley: barley is a base for the entire process. The quality of the barley has a

great influence on the quality of the end product. The barley used for whiskey
production is carefully selected. There is no legal obligation to use Scottish
barley when making Scottish whiskey. The most important thing is to have
enough sugar within the grain.
- Water: water is another important ingredient in whiskey production. The

quality of whiskey will depend on the quality and purity of the water. Water in
Scotland is famous for its purity and whiskey from Scotland is remarkably
different from other countries because of this.
- Yeast: brewer’s yeast, often mixed with culture yeast, will start the

fermentation process. The role of yeast is paramount and therefore a well hidden
secret.
Besides these most important ingredients, the manufacturing process is also very
important in the final taste of whiskey.
Manufacturers’ steps
Whiskey is type of beverage that needs to age in barrels in order to get that sophisticated
taste. The making process of whiskey takes at least 3 years. If a grain spirit, malted or not,
do not stay for at least 3 years in oak casks, it does not deserve to be named whiskey and
according to brewing rules cannot be labeled as whiskey. In order to deserve name Scotch,
the whiskey has to stay for at least 3 years in Scotland.
Single malt whiskeys are whiskeys that are aged for a minimum of 8-10 years.
Like any other alcohol, whiskey is the result of natural chemical alternations of sugar.
Grains used for whiskey production contain sugar, which is necessary in this production.
Like mentioned above, it is important that grains have enough sugar because without it
you will get something other than whiskey.
Malt is the result of the malting process. This process starts when wheat barley is spread
on a malting floor and allowing the germination process to start. Success of this chemical
reaction is linked to the percentage of sugar in the grains. The malting process is an art
and finding the right moment to stop the germination process; not too late or too early. The
malting process takes between 8 to 21 days; during this process constant attention is
needed. The barley has to be turned over regularly to ensure a constant moisture and
temperature and to control the germination of the barley grains. The end of the
germination process is triggered by drying the germinating barley over a fire – and drying
it in a kiln. Traditionally peat is used to power the kiln and it is at this point where the type
of peat used and length of drying in the peat smoke can influence the flavor of the final
spirit.
At the end of this process the barley is called malt which is later ground in a mill, after any
husks and other debris have been removed.
Mashing is the next step in whiskey making; the ground malt now called grist is added to
warm water to begin the extraction of soluble sugars. This is the part where water quality
is important. The character of the water can influence the final spirit and therefore water is
used from local and trusted sources. The mixing of the malt and water is called mash and
in a further process is transferred to large vessels in which it is stirred for several hours.
During this process, the sugars in the malt dissolve and these are drawn off through the
bottom of the mash tun. The resulting liquid is called ‘wort’. Only wort from the first two
draws is used in whiskey production, and the first wort is the best.
When wort is collected it is time for fermentation. Collected wort is transferred to large
tanks called wash backs, which are usually made from wood. Here yeast is added and the
fermentation process can begin. The liquid at this stage is called wash and has a low
alcohol volume, between 5 to 10%, just like beer. Beer could be produced from the liquid
at this point, but the difference with whisky is that the liquid is now distilled rather than
brewed.
After fermentation distillation is next step in whiskey production. There are differences
between distillation processes, because some distil twice, like the Scottish while Ireland
whiskey makers distill three times. Alcohol gained from the beginning of the distillation
(fore shots) process are very high in alcohol, while those collected at the end of distillation
are low in alcohol (feints). The alcohol from the middle or ‘heart’ of the distillation is used
and skillfully removed by a stillman and collected through the spirit safe. The fore shots
and feints are then mixed with the next batch of low grade alcohol and re-distilled, while
the heart is the spirit that is then taken to be matured and that will become whisky. This
‘heart’ has an alcoholic strength of 65-70% ABV.
Maturation is the process after distillation and in which middle alcohol from distillation is
transferred to oak casks and stored. Like mentioned earlier, a three year period is needed
before the beverage can be named a whiskey. Since wood is porous, whiskey can get some
unique characteristics from the surrounding environment.
During each year of maturation 2% of spirit is lost through natural evaporation. This is
called angels shares and explains why older whiskies are less readily available and more
expensive; there is simply less whiskey in the cask to bottle.
Tasting whiskey
The art of tasting whiskey is simpler than you might think. You have perhaps heard that
certain whiskey tastes like dark chocolate or burnt rubber and if you want to learn how to
recognize and taste whiskey like a real pro, continue reading.
When tasting whiskey you must know that flavor will not appear at once. Whiskey will
show its true character after some time, so it is very important that you sip it slowly. Also
if someone says their whiskey tastes like dark chocolate and yours is not, do not worry;
each of us feel and taste drinks differently, so there is no right or wrong answers.
The glass – when serving whiskey or consuming it, look for glasses with narrow openings.
This type of glass will channel the aroma of whiskey towards your nostrils. This type of
glass is called a snifter. Glasses with a wide opening should not be used for tasting
purposes because the aroma will dissipate too quickly.
The nose – nose is first one which will tell you what are you tasting and will present some
basic aromas. Pour a reasonable amount of whiskey in a glass and swirl it around for short
time to release aroma and to start evaporation. This is important because the whisky has
been trapped in a cask or a bottle for all of its life and at this point it needs a little time to
express itself and start to show its true characteristics. Once you have done with the
swirling motions let it rest, because if you sniff it immediately you will only smell true
alcohol. Take a note of the color at this time and wait just for few seconds. Place the glass
under your nose and breathe in allowing aromas to circulate around your nostrils. Repeat
this process a few times and think of what the aromas remind you of, like smoky, fresh,
fruity etc.
The palate – after sniffing it is time to taste the whiskey. Like mentioned before, the most
important thing is to drink whiskey slowly. This is the only way you will discover its true
aromas and richness in taste. Different parts of the tongue and mouth give different
information about flavor so you should allow whiskey to float in your mouth to give you
the maximum effect. When swallowing the whiskey an instant burn in the throat will be
experienced. This is due to the alcohol in the whiskey. This burning sensation is the cause
for many people disliking whiskey. Remember when this goes away, whiskey will reveal
its true characteristics. At this point, all whiskey tasters should reveal obvious flavors and
at the next sip try to discover some new ones. The list of flavors can be long, but stick to
those most expressed and ask yourself which stay for a short, medium or a long time. This
is called the length of the finish.
The finish – this is the aftertaste once you swallow the whiskey and some people say that
the complexity of the finish in whiskey is what differentiates it from all other spirits.
There are different ways of serving whiskey; clean, with water and with ice. Some say it is
better to serve clean while other claim it is better with ice or water, it is all a question of
personal taste.
We suggest that you always try whiskey in its natural state and then add water or ice. This
is the only way that you will know how to drink your whiskey. Water is sometimes helpful
because it can release complexity and additional flavors, especially in types of whiskey
with higher alcohol content. Ice is different as it reduces the temperature, softens the
whisky and inhibits some of the characteristics from emerging.
Types of whiskey

Scotch whiskey
Scotch is whiskey made in Scotland, mostly from malted barley. The most distinctive
Scotch whiskeys are single malts. Not all whiskey is Scotch whiskey and to carry that
name, certain requirements must be fulfilled, like; whiskey must be produced and distilled
in Scotland, plus it must mature in oak barrels for three years. Single malt scotch besides
these requirements, must fulfill some additional requirements including: it must be
produced at one distillery (single), usually made only with malted grain and distilled in
copper pot stills. This is an expensive process but produces a rich whiskey flavor and
since it is produced in one distillery, blending with different types of whiskey is not
possible and this is the reason why it has such an individual taste. This is also reason why
single malt scotch whiskey is more expensive than blended ones and why are they so
much fun to explore.
Single malts are diverse in flavor, which can range from subtle complex whiskies to
firmer, sometimes spicier versions, characteristic of the Highlands, to the briny and often
smoky whiskies form the Scottish coastlines.
Although single malt is priced and valued by its unique flavor, the combination of several
single malts can bring joy to all consumers. Perfect examples of blended scotches are
Chivas, Jonny Walker and Cutty Sark. The advantage of blending is that it smooth out the
rough edges and fills missing gaps with a final result in perfectly blended whiskey. Some
blends are incredible products which are lighter in flavor and thus less expensive
compared to a single malt. There is unfortunately a single problem with Scotch whiskies.
They are all perceived to be mostly smoky. This is incorrect and if you do not appreciate a
smoky flavor, you should know that only a handful of them are smoky. This characteristic
flavor comes from using malted barley which is dried over a peat fire. Peat was the only
fuel source for many distilleries in past times, but with modernization, peat is now only
matter of choice and an optional flavor enhancement.
Scotch whiskey can be enjoyed in its pure form, but can be also part of great cocktails and
we bring you this one, Rob Roy.
Rob Roy cocktail recipe
Serves: 1
Ingredients:
-
2 oz. blended Scotch whisky
-
1 oz. sweet vermouth
-
2 dashes Angostura bitters
-
Garnish: lemon or orange twist
Preparation:

1. Combine ingredients in a mixing glass, filled with ice. Stir well for 20 seconds and
strain into chilled cocktail glass.
2. Twist a piece of lemon or orange peel and over the drink and use as garnish.



Irish whiskey
Unlike Scottish whiskey, there are only a handful of Irish distilleries and that is reason
why Irish whiskeys are less plentiful.
The main difference between Irish and Scottish whiskey is that Irish whiskey is distilled
three times, while Scottish whiskey is distilled twice. Irish whiskeys are not smoky, while
Scottish are smoky in flavor. These differences are only for few types and not an overall
summary.
Irish whiskeys like Jameson contain “single pot still” whiskey. Single pot is still whiskey
unique to Ireland. Unlike single malt scotch which is made from malted barley, single pot
still whiskey comes from malted and un-malted barley that gives a distinctive flavor that
many Irish whiskies have.
For spirits to be labeled as an Irish whiskey they must conform to these regulations; “The
spirits shall have been distilled in the State or in Northern Ireland from a mash of cereals
which has been saccharified by the diastase of malt contained therein, with or without
other natural diastases, fermented by the action of yeast, and distilled at an alcoholic
strength of less than 94.8% by volume in such a way that the distillate has an aroma and
flavor derived from the materials used. The spirits shall have been matured in wooden
casks— in warehouse in the State for a period of not less than three years, or in
warehouse in Northern Ireland for such a period, or in warehouse in the State and in
Northern Ireland for periods the aggregate of which is not less than three years”. – (From
Irish state book)
As you can see Irish whiskey must be produced either in Ireland or Northern Ireland and
must be matured in wooden casks for minimum period of three years.
Irish whiskey is perfect to be consumed as a straight whiskey, but if you want to
emphasize its sweet side, then this cocktail is just the thing.
Michael Collins honeysuckle recipe
Serves: 1
Ingredients:
- 1.5 oz. Michael Collins Blended Irish Whiskey
- 2 teaspoons honey
- 1.25 oz. Sauvignon Blanc Wine
- 1.5 oz. fresh apple juice
- 0.25 oz. passion fruit syrup
- 0.25 oz. fresh lemon juice
- Some ice
Preparation:

1. Add all ingredients in a shaker and add some ice.
2. Shake well and strain into chilled cocktail glass. Serve and enjoy.
Canadian whiskey
Canadian flour millers began making whiskey from excess wheat, two centuries ago and
soon someone decided to combine rye with wheat in order to spice up their whiskey.
Because of this a distinctly Canadian style was born. This new whiskey style packed more
flavor than common wheat whiskey and almost everyone preferred it. Customers soon
started to demand rye-wheat whiskey, whiskey with small amount of rye added. Soon the
word rye entered Canadian lexicon as synonym for whiskey.
Canadian whiskey is the lightest example from the major whiskey producing countries.
The reason for this is the fact that Canadian whiskey consists of blend of two components,
base whiskey and flavor whiskey. Base whiskey is usually made from corn and has a very
light flavor. The second part of the whiskey is flavoring whiskey, often one with a high rye
content.
Canadian laws allow Canadian whiskey to have different names like Canadian Whiskey,
Rye whiskey or Canadian Rye whiskey.
Canadian whiskey has a lighter style and this is what makes it appealing all year round,
even in warm summer months, when other types of whiskey are considered heavy.
In Canada, rye whiskey is aged in a mixture of barrels that have already been used as well
as new ones. This is performed because it is believed that re-used barrels bring additional
flavor to whiskey that are not detectable in whiskey that is matured in new oak barrels.
Some of these flavors actually taste like rye and because the oak flavors are more subtle
overall in re-used barrels, it takes a relatively smaller amount of rye grain to get a great
surge of rye flavor.
Canadian whiskey will perfectly accompany and emphasize any cocktail and we bring you
a perfect one with ingredients that will bring out the perfect and mild Canadian whiskey
flavor.
The Burgundy recipe
Serves: 1
Ingredients:
- 1.5 oz. Canadian Club Whisky
- 4 oz. Ginger ale
- Cranberry juice – splash
- Some ice cubes
Preparation:

1. Add the whiskey and ginger ale in a shaker filled with ice.
2. Shake well and strain into a chilled cocktail glass.
3. Add a splash of cranberry juice before serving.
American whiskey
The most well-known and popular American whiskey style is bourbon. Bourbons like Jim
Beam and Wild Turkey fits in category of straight whiskeys, which is actually written on
the label.
Like with all other whiskies American whiskeys and others who want that label, must
meet some strict requirements. The whiskey must be produced in the U.S.A and its grain
formula, also known as mash bill, must contain at least 51% corn. This type of whiskey
cannot be distilled higher than 80% alcohol or go into barrel for aging higher than 62.5%
alcohol. Barrels used for aging must be charred oak barrels and it must mature for two
years. All these requirements are there to maintain the quality of bourbon.
Other straight whiskeys must meet the same criteria and rye straight whiskey is no
exception. The only difference is that the rye or wheat are main grains instead of corn.
American whiskeys like you can see, can be produced from different types of grains and
each type has its own customers, so all those who like boldness and richness in taste
should go for traditional rye-spiced bourbons, while those who enjoy an easy style should
choose wheat-type bourbons.
American whiskey is enjoyed all over the world as a straight drink or as part of a cocktail.
We are sure you know how to consume it straight, but if you do not know how to mix it to
get a perfect cocktail, we bring you this recipe.


Old Fashioned recipe
Serves: 1
- 2 teaspoons simple syrup
- 1 teaspoon water
- 2 dashes bitters
- 1 cup ice cubes
- 1.5 fluid ounce jigger bourbon whiskey
- 1 slice orange
- 1 maraschino cherry
Preparation:

1. Pour the simple syrup, water, bitters in a whiskey glass.
2. Stir to combine and add ice.
3. Pour the bourbon over ice garnish with maraschino cherry and orange slice.
Pairing whiskey and food

The beauty of enjoying whiskey with food is in the many different flavors and styles to
experiment with. Single Malts, blended whiskey and bourbon offers flavors like vanilla,
peat, tar, spice, leather, stewed fruit, honey etc.
When pairing whiskey and food, the strength or body of the whiskey should not
overpower the food aromas and flavors. You will need a balance between flavors and
avoid dominant situations.
Heavily spiced Indian food can work perfectly with a sweet, intense Malt like Amrut,
while Japanese whiskey, which tend to be on the lighter side, work with Sushi and you
should definitely try Yamazaki whiskey with tuna or tuna dishes.
Hard, strong flavored cheeses like Cheddar are perfect to pair with a fruity, Speyside
whiskey and for a real treat try Glen Elgin. Roquefort on the other hand seems to work
well with peaty, powerful Single Malts like Lagavulin. Seafood and especially oysters and
smoked fish can also be matched quite comfortably with full-bodied, spicy whiskeys like a
12 year old Jameson reserve.
Besides these here are some classic examples of food and whiskey pairing:
- Single malt scotch and pumpkin pie – A Glenthores scotch, which has vanilla

and just a pinch of spicy aroma is a perfect match for pumpkin pie and similar
desserts.
- 10-year old Benromach Scotch and orange chocolate cake – this scotch has

citrus notes which will bring out the orange, but also perfectly combine with
dark and rich chocolate.
- Basil Hayden bourbon and smoked salmon – this bourbon whiskey has a high

rye content that gives this bourbon a fruity and spicy aroma that cuts and
enlighten the smoky and fatty salmon taste.
- Bookers Bourbon and apple pie – this bourbon has brown sugar and caramel

flavors, just like apple pie. Therefore these two are perfect for pairing, because
they will highlight their best characteristics.
- Steak and any kind of whiskey – steak with rich, meaty and deep flavor will

be perfect with any kind of whiskey. For a more daring combination, try
combining fresh and sharp types of whiskey with steak, or for classic
combination Scottish smoky whiskey is just the right thing.
These recommendations are based on our taste, so you should try also finding your perfect
pair.
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 Table of Contents
Introduction
About Whiskey
Whiskey history
How is whiskey made?
Tasting whiskey
Types of whiskey
Scotch whiskey
Rob Roy cocktail recipe
Irish whiskey
Michael Collins honeysuckle recipe
Canadian whiskey
The Burgundy recipe
American whiskey
Old Fashioned recipe
Pairing whiskey and food
A Free Gift For You