Blended whiskey is a noble drink. What is Single malt whiskey and how is it different from blended whiskey?

Many people have heard the concept of “blended whiskey,” but not many know what it is, what the technology for its preparation is, its features, and its advantages.

It is produced by mixing several types of malt and grain alcohols. The result is whiskey with a multifaceted aroma and a special aftertaste. The number of components included in blended whiskey can reach fifty.

The main countries that produce high-quality blended whiskey are Scotland and Ireland. In recent years, Japan has also become a leader in the production of high-quality blended drinks. This type of alcohol is produced in different price categories - cheap varieties are the most popular because they are affordable for the majority of the population.

Description, features, history, consumption culture, the most popular brands of blended whiskey are described in this article.

What does blended whiskey mean?

“Blend” literally means “mixing.” This professional term applies not only to whiskey, but also to other popular alcoholic drinks of various strengths: cognac, wine, beer.

Popular in the old days, the single malt malt was not available to the general public. But whiskey was created as a drink that is equal and accessible to everyone. Then the decision to mix single malt spirit with grain became historic.

In 1853, the world's first bottle of blended whiskey was released. The author of the blend was master Andrew Asher, and his brand Old Vatted Glenlivet is one of the leading ones.
In 1860, the Scotch Whiskey Association formalized the legal status of the seven-year-old achievement. The blend has found its niche in the world market, and was also able to exist equally with a single malt product.

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Differences from single salt

If a person has a question about which whiskey is better, single malt or blended, then he is already familiar with such a strong, unique and wonderful drink, the birthplace of which is Scotland.

Comparing these two categories of whiskey is equivalent to comparing Zaporozhets and Mercedes. It seems that there is a steering wheel, and wheels, and an engine, but the feeling of the trip is very different. The same thing happens when comparing blended and one malt whiskey.

At first glance, the question of which whiskey is better, single malt or blended, is simple. After all, they have a lot in common, for example, name, color, country of production, manufacturing technology. But first impressions can be deceiving and upon closer inspection there are many differences between single malt and blended whiskies.

Difference in composition

The word blend means mixing.

Blended whiskeys include a blend of grain and malt whiskeys.
Grain whiskeys are made from various grains, with the exception of barley. Rye, wheat and even corn are used to make it. As such, pure grain whiskeys are rarely sold on sale, since the bulk of them are used to create a whiskey blend.

Malt whiskey is made only from the purest barley. Usually it is produced by one distillery and this whiskey is called single malt. It is a real work of art.

Such a drink may be unique in that the barley harvest was harvested in the best mellizim (harvest year) and any manufacturer will be proud to tell about this on the back label.

Difference in manufacturing technology

Malt whiskey undergoes the distillation process in copper stills according to all the rules and reaches 80% alcohol at the primary output.
While grain can be distilled in continuous distillation stills, as a result it turns out to be less aromatic and more alcohol-containing (about 95%)

Difference in taste and aroma

These two characteristics are the most important for the average consumer. They are influenced by many factors

raw material base (the most important factor);
germination of grain and its drying;
number of distillations;
quality of barrels for aging;
aging time in oak;
storage temperature.

It goes without saying that everything about single malt whiskey is perfect, from the first step to the last. The aroma of malt whiskey is complex and refined, it has the smell of peat and the aroma of apples and pears, honey, vanilla and cinnamon. Only a true gourmet can understand it. It is better for a beginner - an amateur - to start getting acquainted with the drink called whiskey with a simple blended version.

However, there are as many opinions as there are people. For many people, drinking single malt whiskey seems too complicated, or maybe they are simply not ready for it. Wanting to answer the question of which whiskey is better, malt or blended, you can reach a dead end.

They are so different that there is no need to compare them. You just need to learn to understand the technology of their production and remember that each drink has its time and place. For a cocktail, a cheap blended one is suitable, and for a friendly conversation by the fireplace, a rich single malt version is suitable.

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History of the blend

Blended whiskey appeared in the mid-eighteenth century.

The Scots began to promote this technology, although Ireland had greater potential in this regard. Irish producers, in particular the John Jameson & Son company, went against the idea of developing blends, and therefore they had to make room.

A blend is a mixture of malt and grain whiskey. The amount of malt whiskey in the overall mixture can vary from 35 to 65%.

Several changes occurred in 1890.

Firstly, the distillation column of Aenas Kofi replaced the distillation columns, which is still in use today in a modified form.
Secondly, the Irish began to actively produce whiskey using new equipment and use the blending method. It helped to brighten up the shortcomings of alcohols obtained through a continuous cycle and reduce the price.
Thirdly, the same Irish people achieved really good results. The kings of whiskey could not forgive the latter.

The first master blenders were Andrew Asher and James Chivas.

The second name is known because the drink of the same name today represents the most famous blended whiskey in the world. In the production of alcoholic beverages, a division of roles occurred in the mid-nineteenth century. Therefore, the Chivas company and many others occupy their place in the market today.

Andrew Asher was the main experimenter. He was looking for a way to obtain the desired taste - the traditional taste of whiskey by mixing spirits of lower quality.

The distillation column was good because it allowed the production of alcohols 365 days a year, around the clock. The problem is that any product from the assembly line has flaws, and this alcohol had them too. In the process of mixing malt and grain varieties, of different ages and in different proportions, the necessary solutions were found!

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The final taste of blended whiskey is determined by many components.

This can be affected by the quality of water and raw materials, the malting process and its features, the filtration process, and the quality of the barrels in which the whiskey was aged.
Even the temperature at which whiskey is bottled matters.
To bottle whiskey, barrels that have already been used are used: sherry, port or bourbon were stored in them. They saturate the wood and leave their taste and aroma. Sometimes whiskey is made with mixed aging - poured into different barrels and then mixed. Or there is an option when the whiskey is poured into another barrel for the last 3 years of aging.

Among whiskey there are 2 main directions: Irish whiskey and Scotch.

In Scotland it is customary to dry malt using peat as fuel. This gives the drink a special smoky aroma.
In Ireland, the malt is kiln-dried and distilled three times, which is why this whiskey is particularly smooth.

Features of raw materials

If you take classical technology, then in Scotland the basis is barley and barley malt.
But in Ireland, rye is also added to these ingredients. Where the barley is grown is also important because it determines the taste of the whiskey.
In America, they use corn to make whiskey, which is why they make bourbon.
Japanese whiskey is made from millet and corn; rice or other grains may also be added.

Blending

The purpose of blending is to obtain a product using cheaper grain varieties of alcohol High Quality, while combining the properties of a variety of varieties into one excellent taste.

Grain whiskeys in blended whiskey must have aged at least 3 years; 3-4 varieties are usually added to whiskey. But the malt varieties in the composition can be from 15 to 50. After mixing, they should be aged for several months.

Each manufacturer has its own recipe for mixing different varieties. Many traditions are more than a hundred years old. Sometimes new recipes are invented or changes are made to old ones to ensure the taste meets the needs of modern consumers.

In fact, the master blender faces not the easiest task. Because you need to mix not just grain and malt whiskeys, but also keep the quality and taste constant for many years.

Each of the selected whiskeys that are planned to be blended must be tasted each time after the distillation process. And then control the taste in the barrels as the whiskey matures.

There are 2 types of blending:

Different types of grain and malt whiskey are combined in special tanks, where they remain for about a day. After this, the whiskey is placed in barrels, and after several weeks it ends up in bottles. This is how cheaper whiskeys are obtained.
First, malt whiskeys are mixed, and then grain varieties are added to it. To improve the taste, this whiskey is aged for 6 to 8 months in barrels. Masters do this blending for whiskey of more expensive quality brands.

How whiskey is bottled

Before entering the bottles, the whiskey passes through paper filters. In this case, the temperature should be from 2 to 10 degrees. Sometimes whiskey is not passed through a filter, but purified mechanically, which results in a richer aroma and taste. Tennessee whiskey is filtered before aging.

After filtration, the whiskey is diluted with water so that it reaches the desired strength. Each bottle must contain information about how old the whiskey is. In this case, the age of the youngest alcohol included in the blend is indicated.

Excerpt

Since, by law, whiskey in Scotland must be aged for at least 3 years, only after it has spent this time in a barrel can the drink be called whiskey.
Single malt whiskeys, unlike blended ones, are aged from 5 to 20 years. And sometimes even more.
The most common original varieties are aged for about 12 years.
Whiskeys that can be included in the collection are aged at least 21 years.
There are varieties aged for 30-50 years.
In Ireland, whiskey is most often aged for 5 years, and in Canada - about 6.

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In different price categories

standard blend (regular mixing);
de luxe blend (elite mixing);
premium (premium class).

The cheapest brands of standard blend contain no more than 20-25% malt alcohols, the rest are grain alcohols. They are mixed in glass vessels, kept for a day, stirring constantly, and then placed in oak barrels for 4-5 weeks.

For this purpose, barrels that have previously been used for aging high-quality varieties can be used. Alcohols must have a preliminary aging of at least 3 years.

The most popular and high-quality standard blends are

Johnnie Walker Red Label
Dewar's.

Blended whiskeys in the de luxe blend category contain from 35 to 50% malt varieties aged for 10-12 years (the age of the “youngest” of them is indicated on the label). To obtain the final result, the blend is kept in new oak barrels for at least 6 months after mixing.

The most valued brands

"Chivas Regal 12 years old"
"Johnnie Walker Black Label"
"William Lawson"
American product “Dewar’s Special Reserve”.

Premium class whiskeys consist of 55-60% barley spirits, aging in oak barrels (only sessile oak). Aging time: minimum 12 years. The more, the more expensive the drink.

But there is another option for blended whiskey - on tap. This is the so-called supermarket variety. They are diluted at the distillery to the desired condition and supplied to large retail chains in tanks, where buyers can buy from 100 ml to several liters at a more affordable price.

According to experts, the quality of these drinks is quite good, differing little from bottled drinks. The manufacturer stipulates that the seller is not able to do anything with the contents of the tank, that is, dilute it or add cheaper alcohol.

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Blending requirements

Blended Scotch whiskey has such strict production rules that if they are not followed, you can not only lose your license, but also serve a considerable amount of time in prison. By the way, the manufacturing process of each of the alcohols that are used is also controlled.

Aging of both barley malt alcohol and other grain alcohols included in the blend is allowed for at least 3 years. And this is a mandatory requirement for the standard view. For elite drinks– at least 12 years!

Only after aging are the spirits mixed in the required proportions and blended whiskey is born, but, as experts say, it still needs to be “married.”
The finished blend is sent back to barrels.
Depending on what type is being produced, the “wedding” can be a couple of weeks or 8 months.
Only after this blending is considered complete.
The drink is bottled, labeled and sent for sale.

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Right choice

When choosing blended whiskey, make sure that the blend consists of no more than two types of alcohol. Only then will it be of the highest quality. It should be said that in total about fifty types of alcohol are known, each of which can be used in the manufacture of the drink.

The main producer is, of course, Scotland. A sufficient number of varieties of elite alcoholic beverages are produced here. Including Johnnie Walker blended Scotch whiskey.

But elite single malt whiskey is also produced in this area. In other countries, which includes Ireland, whiskey blending is more preferred. In America, for example, grains from rye, wheat or corn are mixed.

The process of blending whiskey became popular in the mid-nineteenth century.
In English legislation there is even a special law that regulates the aging time of the created bouquet of odors.
The addition of grain ingredients made it possible to somewhat soften the taste of the drink.

But still, the quality of the alcohol produced largely depends on how pure the water is used in production and what types of grain are used. And we must also not forget that the flavor bouquet created is influenced by the smell of the wood from which the barrels are made.

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Stamps

Blended whiskey occupies 90% of its niche and is widely distributed throughout the world. The pioneers in the production of mixed varieties are the Scots. It is Scottish brands that have the longest history and proud traditions.

The Irish entered the market later, but also conquered their niche. Already in the 20th century, blended whiskey began to be produced in Japan, where they were inspired primarily by Scottish traditions.

Scottish stamps

Whiskey production in Scotland has been regulated by law since the end of the 19th century.

whiskey and scotland

By law, a blended malt Scotch whiskey is a mixture of two or more single malt Scotch whiskeys produced at different distilleries.
Blended grain scotch whiskey- a mixture of two or more Scottish grain varieties.
Blended whiskey in Scotland is a mixture of one or more single malt and grain whiskeys.
It is allowed to add caramel as a coloring.

Most spirits in Scotland are double distilled, and the malt is dried with peat, which gives it a smoky flavor. It was blended varieties that gained fame and popularity for Scotch whiskey. Most brands produce such varieties.

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Johnnie Walker

Johnny Walker is a famous Scottish brand founded in 1867. The company produces inexpensive Standard drinks, as well as several premium varieties. The most famous of the Johnny Walker whiskeys is Red Label.

It consists of 35 types of whiskey and is aged for at least 5 years. This drink is different subtle aroma and a taste of honey and peat smoke.

Chivas Regal

One of the oldest brands, founded back in 1801 by brothers John and James Chivas. The company remains true to tradition and produces several types of high-quality whiskey, distinguished by aging. The cheapest drink is 12 years old.

All brand drinks have a floral aroma and a light, buttery taste. Read more in the article “Chivas Regal whiskey”.

White Horse

The brand was founded in 1883.

The drink's blend consists of 30% malt whiskey and 70% grain whiskey.
In total, the blend includes 40 brands of malt and grain alcohols.
The taste and aroma of the drink are rich in hints of honey, peat and grain.

The brand was founded in 1827 by George Ballantyne. The company's flagship product is Ballantin's Finest, one of the market leaders.

Its blend includes 50 varieties of malt spirits, and the taste is soft and fruity. Read more: Ballantynes whiskey.

Grant's

Founded in 1887, this brand uses up to 30 varieties of malt whiskey to create drinks. The product line includes Grant's Ale Cask Reserve, the only Scotch whiskey matured in ale casks.

Bell's

The company appeared in 1897 and quickly gained popularity.

Bell's whiskey blend contains 35 different varieties.
This brand is one of the most affordable, its price is lower than its main competitors.
The taste of Bell's drinks has a slightly spicy note.

The William Lawsons whiskey blend includes 40 malt and grain spirits. The base is Glen Deveron single malt whiskey.

The drink is aged primarily in sherry barrels, and thanks to the high stills, the spirits become especially light and pure. Read more: William Lawsons whiskey.

Famous Grouse

Famous Grouse is one of the symbols of Scotland. Introduced in 1896, the drink quickly became the most popular in Britain. The company produces several types of whiskey, differing in aging time and production technology. All brand drinks have a grainy aroma and a long aftertaste.

Dewar's

Dewars whiskeys are prepared using double aging technology: after blending, the drink is poured into oak barrels for a year and a half, where the spirits “marry.” This results in a soft, balanced taste.

The brand has been producing high-quality premium adhesive tape for more than two centuries.
The drink has a soft but rich taste, balanced aroma and a long aftertaste.

Cutty Sark

The Cutty Sark blend includes more than 30 varieties of high quality malt and grain alcohols. The brand begins its history in 1923, when a recipe for a light whiskey drink with a mild taste uncharacteristic for Scotland was developed.

Irish stamps

According to Irish law, blended Irish whiskey is a mixture of two or more types of alcohol. different categories: from a still, malt or grain still. Irish whiskey is smoother than Scotch whiskey because it is triple refined.

Ireland produces fewer blended varieties than Scotland.

Bushmills

The company has a very long history: whiskey, both single malt and blended, has been produced here for four centuries. Aging takes place in sherry barrels for at least 8 years.

Jameson

A brand with a history that dates back more than 200 years, it is distinguished by its softness and purity of taste with pronounced notes of vanilla and nuts. Read more: Jameson whiskey.

Tullamore Dew

Tullamore Dew produces both blended and single malt whiskies.

The brand's products have received many prestigious awards, being appreciated for their mild taste and delicate aftertaste.

The brand was founded in the mid-18th century and still carefully preserves 250-year-old traditions. The whiskey acquires its noble, rich and harmonious taste thanks to aging in oak barrels of sherry and bourbon.

Teeling

Teeling whiskey is produced without the use of cold filtration, thanks to which it retains its pure taste. Its difference is that at the final stage the drink is aged in barrels of Nicaraguan rum. Unusual, sweetish taste appears precisely thanks to these barrels.

Japanese stamps

Whiskey began to be produced in Japan at the end of the 19th century, but the first bottle of this drink was officially released in 1924 at the Yamazaki distillery. Now this distillery is owned by Suntory, which is considered the founder of Japanese whiskey.

Japanese manufacturers focused on Scottish drinks, therefore their products have the richness of taste and pronounced notes of smoke characteristic of scotch. Most Japanese companies produce both blended and single malt whiskies.

Nikka

One of the leaders among Japanese blended whiskey has a long aftertaste. The bouquet of the brand's drinks is rich in fruit and honey notes with a pronounced smoke.

Suntory

The pioneer company of Japanese whiskey now owns three distilleries in different parts countries that produce several varieties.
The drink passes double distillation in distillation cubes.
The malt is purchased in Scotland, and the whiskey is aged in oak barrels from bourbon and sherry.

Sapporo

The brand was founded in 1933. Until now, the secrets of the blend have not been revealed. Produced using Scottish technology, this whiskey has... unique qualities: Light vanilla sweetness combined with heather bitterness.

Blended Japanese whiskey, which is aged in white oak barrels for at least 3 years. It has a light and harmonious taste with notes of caramel and raisins.

How to drink blended whiskey

Find the right glass

Whiskey is good to drink from any old glass, but the right glass will enhance your experience. Experts agree that a tulip-shaped glass is generally best: it allows you to swirl the whiskey around the glass without spilling it and collects the drink's aroma near the neck.

If you can't find a tulip-shaped glass, you can use a wine or champagne glass.

Pour a small amount of whiskey and gently swirl it in the glass.
Pour yourself a little - depending on your preferences, of course - usually no more than 30 ml.
Gently swirl the glass, covering the sides with a thin film of the drink, and let the alcohol breathe.
Appreciate the color and texture of the whiskey as you watch the thin film of caramel slide down the glass.

Smell

Smell your whiskey. Bring the glass to your nose and inhale deeply. Remove the glass (the first sniff will be all alcohol) and then bring the glass back to your nose.

Spend half a minute like this, inhaling the whiskey, removing the glass, and inhaling its aroma again - all this time, try to freely imagine what you associate with the aromas of the drink. When you sniff, pay attention to the following variations:

Aroma of smoke, smokiness. There is also a peat aroma here, because barley is often doused with peat smoke to smoke it.
Saltiness. Do you feel the salty taste of the sea in Islovsky whiskey? Many Scotch whiskeys contain the aroma of seawater.
Fruit aroma. Can you detect the aroma of dried blackcurrant, apricot or cherry in your whiskey?
Sweetness. Many whiskeys contain aromas of caramel, toffee, vanilla and honey. What confectionery aromas do you detect?
Aromas of wood. Because oak is an integral companion to the maturation process, woody flavors are often prominent in the Scotch whiskey palette. Sometimes it interacts with sweet aromas.

Take a small sip from the glass. Take a sip of whiskey to completely cover your tongue, but not too much otherwise. taste buds will be overloaded with the aroma of alcohol. Swish the scotch around in your mouth a little and try to develop your taste skills.

What does whiskey taste like? What is its scent like?

Enjoy the finish. Swallow the whiskey and open your mouth slightly to make it easier to feel the aftertaste of the drink. What aromas appear after you swallow whiskey?

This is called the "finish". In fine Scotch whiskies, the aftertaste is distinct from the taste itself, adding another layer of pleasure to your palate and tasting experience.

Add a small amount of water to whiskey

Many whiskey aficionados like to add enough water to the drink to dilute the alcoholic strength to 30%. This is usually less than a teaspoon. Some whiskeys will require more water, some less; As with most delicate things, less is more.

Here's a tip on how much water to add to your whiskey. Add a few drops of water at a time until the burning sensation in the nose that occurs when inhaling the aroma of whiskey disappears.
Why add water to whiskey? Water dilutes the whiskey. Like a spirit, the alcohol in whiskey drowns out other flavors with its alcoholic smell. When you remove the underlying alcohol flavor from the smell and taste, you unlock the true spirit of the whiskey and let it shine through at its full potential. Adding water separates the men from the boys, so to speak.
Try covering the whiskey with some kind of lid (a clean coaster, for example), and let it heat up for 10-30 minutes. This will give the whiskey sufficient time to interact with the water, creating the best taste sensations during tasting.

Repeat the entire process, this time with diluted whiskey. Chat, smell, taste, and enjoy the whiskey again. How does it taste watered down? How is it different from undiluted? What do you notice now that wasn’t there the first time you tried it? Continue to drink slowly and enjoy your whiskey, preferably in the company of friends.

Improving your whiskey drinking skills

Make your own blended whiskey

Who said that you have to rely on the blends that factories offer you? You can make your own blend quickly and easily, and get good results with a little practice. Here are the basics on how to do it.

Start with two whiskeys, preferably from the same distillery. Two different types of Bruichladdich might work just fine, or two different harvests Talisker. Whiskey is easy to blend when it is made in the same distillery.
Mix very small amounts of two or three types of whiskey and leave for a week or two. This is your "test run" to see if you like the results. If after two or three weeks you're happy with the blend, you can confidently mix the rest of the drinks, confident that the whole thing won't turn into a total disaster.
Take empty whiskey bottles and fill them almost to the brim with the new mixture. You can use the proportions of two whiskeys 50/50 or 45/55, or three in the ratio 33/33/33. The choice is yours. Filling the whiskey almost to the brim is done to avoid oxidation, which can affect the flavor of your whiskey.

Once you open the bottle, use it within a year. Once you open up O2 to your precious whiskey, the alcohol will begin to lose some of its flavor. The oxygen will begin to convert the alcohol into vinegar.

So drink responsibly, but don't strain too slowly or your blend will turn into an acid that's unfit for consumption. Drink to the bottom!

Experiment with wood aging yourself

The whiskey is matured in oak barrels, but as an entrepreneur, you can learn to age it using twine and toasted brushwood. Try experimenting with woods such as birch, cherry, or oak for a special flavor.

Of course, only use this technique on whiskey that appears to be imperfect; Very good whiskey, probably would not benefit from additional wood treatment.

Make sure the twigs or brushwood are small enough to fit into your whiskey bottle.
Warm your twigs or brushwood in the oven for several hours on low heat to remove all moisture.
Using a blowtorch, lightly toast the twigs. Your goal is not to get charcoal, but to lightly toast the twigs to get extra flavor.
Secure the sprigs with a piece of twine and place them in the bottle of whiskey, tasting every 30 minutes. Do not do this for more than an hour to get a greater effect. 30-60 minutes is all that is needed to create a sufficient effect.
Note: Make sure the type of wood you use is safe for use with whiskey. Some types of wood are poisonous to humans and/or will not contribute anything good to the aroma of your whiskey. Your health should always come first.

Try to refrain from adding ice

Of course, if you prefer your whiskey cold and very watered down, you can do that too. However, most whiskey drinkers avoid ice. Cold temperature masks certain flavors, and whiskey that is too watered down is more water than whiskey, right?

If you still want to cool your whiskey, use pebbles. You can put them in the freezer and freeze them, and if done right, they won't leave an aftertaste.

Start collecting yours own collection whiskey. Of course, if you're a beginner, this may seem a little strange. However, many people find collecting whiskey a fun and educational hobby. Here are a few things to think about when starting your own collection:

Buy what you like to taste, and not what can bring you a lot of money in the future. The whiskey auction is quite volatile. Prices change frequently. When it comes to collecting, it's best to stick to what you love; that way, if the price of whiskey falls over the next 10 years, or doesn't outpace inflation, you'll still be happy to drink your whiskey.
Keep your receipts. Keep receipts with bottles. It's a nice little reminder that you paid for it and will help you enjoy the whiskey more when you finally decide to pop the cork.
Store your treasure in different places. If a snooping child or a destructive fire destroys your stash, you'll be glad you split it up into multiple locations. Don't put all your eggs in one basket.

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Myths about whiskey

All whiskey tastes the same

One of the most persistent myths is that all whiskeys are very similar to each other. This is only for newbies who have taken a couple of swigs from the bottle of whiskey at their father's bar. There are many factors that influence the taste of whiskey: raw materials for production (barley, rye, wheat, corn, buckwheat), water source, production methods and storage in barrels.

The amazing appeal of the drink is based on the subtlety and variety of whiskeys. Attend a couple of tastings and your opinion about whiskey will change forever.

Diluting whiskey is bad form

Many people believe that diluting whiskey is the lot of Americans and stupid people. But this is not entirely true.

Some whiskeys above 56% ABV are designed specifically to be diluted with water or ice. High alcohol strength dulls the sense of taste and smell of whiskey. Therefore, it is worth adding a little water or soda.
Many whiskey connoisseurs recommend avoiding adding ice to whiskey. The fact is that ice kills the entire aroma of the drink. Ice can be added based on taste preferences or if the whiskey is not of very high quality.

You can only add cola to cheap whiskey or if you are used to drinking it that way. Young girls often sin with this.

The older and more expensive the whiskey, the better

Many men prefer to drink cheaper alcohol. But real connoisseurs laugh at this. A bottle of whiskey is not as expensive as is commonly believed. The older and more expensive the whiskey, the better?

This is bullshit. Casks of 12, 15, 18, 20 or 25 year old whiskey cost more over the years, but what about the taste? It will often be unjustifiable to chase highly aged whiskeys while ignoring their lesser siblings. The taste of whiskey is often good even in “young” whiskeys.

Whiskey is already really good after 12 years. For regular drinking sessions, chatting with friends or getting beautiful girls drunk, a five-year whiskey aging is enough.

Only old people drink whiskey

Some people believe that only old people or grown men drink whiskey.

The fact is that young people often have no money at all and therefore drink the cheapest beer. But as soon as people have a little more money than nothing, they buy better drinks. With age, men become more experienced and switch to more quality drinks choosing whiskey.

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Health benefits of whiskey

30-50 grams of whiskey per day improves performance of cardio-vascular system, as well as the work of nerve cells in the brain.

When consumed in moderation, the health benefits of whiskey will be expressed in a number of factors.

For example, periodic consumption of small doses of whiskey (30-50 grams per day) improves the functioning of the cardiovascular system.
The substances contained in this drink help thin the blood in the body and prevent the formation of blood clots.
Antioxidants contained in cereals used as raw materials reduce the rate of aging of the body and also prevent blockage of blood vessels, which reduces the risk of serious diseases such as heart attack and stroke.

Another direction of influence of these substances is to improve the functioning of nerve cells in the brain. This is mainly expressed in improving memory, as well as preventing the development of certain diseases of the central nervous system, in particular – Alzheimer's disease.

According to a number of existing opinions, drinking whiskey in the right dosages can slow down the aging of the body and increase life expectancy.

In addition, a number of organic acids contained in this drink reduce the likelihood of malignant tumors.

Also, drinking whiskey after meals does not have a beneficial effect on the digestion process. The substances contained in this drink to a certain extent help reduce appetite, which will reduce the amount of food consumed and reduce body weight.

Due to its ability to reduce blood viscosity, there are recommendations for the use of whiskey as an adjuvant in the treatment of atherosclerosis. Moreover, according to a number of opinions, this drink has a certain anti-inflammatory and expectorant effect.

Whiskey harm

Remember - drinking large doses of whiskey leads to alcohol addiction.

In addition to the positive effect on the body, we must also not forget about the dangers of whiskey for health. Like any other alcoholic drink, whiskey, when consumed in large quantities, causes significant harm to the body.

Large amounts of alcohol primarily cause serious disturbances in the functioning of the liver and kidneys and negatively affect the functioning of the heart.
Systematic consumption of large doses of whiskey leads to alcohol dependence, which is expressed in the inability of the body’s digestive system to carry out its functions without the usual dose of alcohol.

The harm of whiskey and cola

Separately, it is necessary to dwell on the dangers of whiskey and cola.

One of the properties of such a cocktail is to stimulate appetite, which, together with sufficient high calorie content cola leads to rapid weight gain.
In addition, the harm of cola with whiskey increases significantly if large doses of this cocktail are consumed. In this case, the phenomenon of a hangover that occurs the next morning after drinking alcohol will be significantly intensified.
In addition, mixing this noble drink with cola completely ruins the taste of real whiskey. That's why a true connoisseur this drink will never make a cocktail like this.

Each type of whiskey has its own unique aroma and taste, determined by their composition and production technology. At the disposal of amateurs elite alcohol There are blended and single malt whiskeys.

Blended whiskey made from a combination of malt and grain raw materials.
Single malt whiskey Made exclusively from water and barley malt.

Understand all the facets of this unique drink impossible if you don’t know how to drink good whiskey correctly and apply this knowledge in practice. Agree, it’s a pity if a noble drink, made at a famous distillery and aged for at least three years, does not bring any pleasure just because you chose the wrong glass or did not follow simple recommendations.

We offer you a short master class on drinking blended and single malt whiskey, which will help you turn the process of drinking scotch into a special ritual and become an ardent fan of this drink.

1. As mentioned above, a glass is of great importance, and it is best to use special deep containers on legs with thin walls and a slightly narrowed top. This form will give you a chance to explore all the shades of the liquid and appreciate the amazing aroma.

2. Under no circumstances should you serve whiskey in glasses - this should only be done in a bottle or decanter, not forgetting to put water on the table, because in pure form It is not customary to drink single malt whiskey.

3. Cocktail lovers can mix whiskey with:

dry or sweet vermouth (the most popular option is the Manhattan cocktail).
Coca-Cola is a great way to smooth out the bitterness of the drink and make it less tart.
lemon juice, which complements the original taste and does not “clog” the taste of malt alcohol.

4. Many true whiskey connoisseurs believe that it is not worth having a snack. However, the Scots (in fact, experts in whiskey drinking culture) know very well what to eat with whiskey. So, briefly: salmon, tongue, foie gras, fusion seafood, lamb and beef dishes, and also... Mars bar pieces fried in batter.

In principle, the rules for how to properly drink blended whiskey or single malt scotch are very similar, but when using them in cocktails, you need to remember that they still differ in taste. To select all the components correctly, use.

The sequence of actions when drinking whiskey is based on the so-called 5 “S”, which involves:

Sight - consistency assessment and color scheme whiskey.
Smell- inhaling the aroma of the drink.
Swish- taking the first sample.
Swallow- taking the first sip.
Splash- diluting whiskey with water in order to maximize its aroma and taste.

Here are a few examples of the most famous brands blended whiskey

WhiteHorse(White Horse)

Blended Scotch whiskey. The blend consists of 30% malt whiskey and 70% grain whiskey, and includes four dozen brands of various whiskeys. White Horse Distillers Limited was founded in Glasgow in 1883 by James Logan Mackey. According to legend, the name of the brand comes from the name of the White Horse tavern, which was owned by the Mackey family. And the inscription on the bottle “created in 1742” is the date the tavern was opened. Officially, the name of the whiskey was registered in 1891 by James Logan Mackey’s nephew, Peter.

After the death of Peter Mackey in 1924, the company was part of various alcohol holdings, and today it is owned by Diageo.

TullamoreDew(Tullamore Dew)

Irish blended whiskey, which has been receiving only positive reviews from fans for almost 200 years. The Tullamore distillery in the Irish town of the same name was founded by Michael Malloy in 1829.

But the word “Dew” in the name is the initials of another creator of this whiskey, Daniel Williams. In addition, the word “dew” is translated as “dew.”
Since 1903, the Williams family has owned a controlling stake in the company; the Tullamore Dew brand is currently owned by Cantrell & Cochrane and is exported to almost 90 countries.

HankeyBannister(Hanky Bannister)

In the eighteenth century, the Scotsman Mr. Hankey, a hardworking man living in London with good business acumen, quickly developed the business from a small shop to a luxurious pavilion in a prestigious area of London, where he sold the best varieties Scotch whiskey In 1752, he decides to create his own variety, which is greatly facilitated by his acquaintance with the master whiskey maker Bannister. And they succeed. This is how Hankey Bannister whiskey was born, now popular in many countries around the world.

The secret of the drink’s quality is that Hankey Bannister & C, even 250 years after its founding, uses time-tested technologies and strictly adheres to the original recipe.

Jim Beam (Jim Beam)

The world's best-selling bourbon and whiskey. The first factory was founded in 1795 by Jacob Beam in the American city of Claremont, but the drink received its current name only at the end of the 19th century, in honor of Jacob's great-grandson, James Beam. The Beam family is still involved in production to this day, but the Jim Beam brand itself is owned by Beam Global Spirits & Wine.

Nowadays, under the Jim Beam brand they produce 11 varieties of classic American bourbon and whiskey.

ChivasRegal (Shivas Regal)

Elite blended Scotch whiskey aged for at least 12 years. In 1801, the Shivas Brothers company was founded by brothers James and John Shivas. The whiskey they created quickly gained popularity among the rich in Scotland, and then at the English royal court. Since the beginning of the 19th century, Shivas Regal whiskey has been sold in the USA. In 2000, Shivas Regal was bought by Pernord Ricard.

At the moment, only Shivas Regal aged 12 years or more is sold.

Jameson (Jameson)

Blended Irish whiskey. John Jameson & Son was founded in 1780 in Dublin by John Jameson, and quickly became the largest in Ireland. And by the time of Jameson Sr.’s death, his whiskey had become the most popular in all of England. In the first half of the 20th century, the company was on the verge of bankruptcy due to the rapid growth of Scottish competitors, the Irish War of Independence, Prohibition and the Second World War. But in 1966, John Jameson & Son, teaming up with two other major producers of Irish whiskey, was able to get out of the crisis. Currently, Jameson, as before, is considered the standard of quality for Irish whiskey, for its unique taste and aroma.

Johnnie Walker

Blended Scotch whiskey. The company was founded in the early 19th century by Scotsman John Walker and was initially involved in blending various types of tea. John's son began making whiskey blends, and the company's heyday came in 1893, when his grandchildren acquired the first distillery.

Their scotch quickly gained wild popularity and by the early twenties of the 20th century, Johnnie Walker whiskey was sold in more than a hundred countries around the world, which was an absolute world record.

There are five varieties in total Johnnie Walker whiskey: Red Label(the cheapest, aged for three to five years), Black Label,(12 years old) Green Label(includes only malt varieties) Gold Label(has the mildest taste) and Blue Label(the most expensive, elite whiskey).

Now the Johnnie Walker brand, along with the equally famous White Horse whiskey, belongs to the Diageo concern.

Grant's (Grants)

One of the youngest brands of Scotch whiskey. The William Grant & Sons company was opened in 1886, and within three decades Grant’s whiskey was sold in America and most of Europe. In 1957, an unusual triangular bottle appeared, which for many became a symbol of this whiskey. In 1963, the company built the Girvan plant and began to use only water from the local natural reservoir in production, which allowed it to begin producing alcohol with a unique taste. In 2007, Grant's whiskey was recognized as the best scotch in the world, aged for at least 12 years.

Many people have heard the concept of “blended whiskey,” but not many know what it is, what the technology for its preparation is, its features, and its advantages.

Description, features, history, consumption culture, the most popular brands of blended whiskey are described in this article.

What does blended whiskey mean?

“Blend” literally means “mixing.” This professional term applies not only to whiskey, but also to other popular alcoholic drinks of various strengths: cognac, wine, beer.

In 1853, the world's first bottle of blended whiskey was released. The author of the blend was master Andrew Asher, and his brand Old Vatted Glenlivet is one of the leading ones.
In 1860, the Scotch Whiskey Association formalized the legal status of the seven-year-old achievement. The blend has found its niche in the world market, and was also able to exist equally with a single malt product.

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Differences from single salt

If a person has a question about which whiskey is better, single malt or blended, then he is already familiar with such a strong, unique and wonderful drink, the birthplace of which is Scotland.

Difference in composition

The word blend means mixing.

Blended whiskeys include a blend of grain and malt whiskeys.
Grain whiskeys are made from various grains, with the exception of barley. Rye, wheat and even corn are used to make it. As such, pure grain whiskeys are rarely sold on sale, since the bulk of them are used to create a whiskey blend.

Malt whiskey is made only from the purest barley. Usually it is produced by one distillery and this whiskey is called single malt. It is a real work of art.

Such a drink may be unique in that the barley harvest was harvested in the best mellizim (harvest year) and any manufacturer will be proud to tell about this on the back label.

Difference in manufacturing technology

Malt whiskey undergoes the distillation process in copper stills according to all the rules and reaches 80% alcohol at the primary output.
While grain can be distilled in continuous distillation stills, as a result it turns out to be less aromatic and more alcohol-containing (about 95%)

Difference in taste and aroma

These two characteristics are the most important for the average consumer. They are influenced by many factors

raw material base (the most important factor);
germination of grain and its drying;
number of distillations;
quality of barrels for aging;
aging time in oak;
storage temperature.

They are so different that there is no need to compare them. You just need to learn to understand the technology of their production and remember that each drink has its time and place. For a cocktail, a cheap blended one is suitable, and for a friendly conversation by the fireplace, a rich single malt version is suitable.

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History of the blend

Blended whiskey appeared in the mid-eighteenth century.

A blend is a mixture of malt and grain whiskey. The amount of malt whiskey in the overall mixture can vary from 35 to 65%.

Several changes occurred in 1890.

Firstly, the distillation column of Aenas Kofi replaced the distillation columns, which is still in use today in a modified form.
Secondly, the Irish began to actively produce whiskey using new equipment and use the blending method. It helped to brighten up the shortcomings of alcohols obtained through a continuous cycle and reduce the price.
Thirdly, the same Irish people achieved really good results. The kings of whiskey could not forgive the latter.

The first master blenders were Andrew Asher and James Chivas.

Andrew Asher was the main experimenter. He was looking for a way to obtain the desired taste - the traditional taste of whiskey by mixing spirits of lower quality.

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The final taste of blended whiskey is determined by many components.

This can be affected by the quality of water and raw materials, the malting process and its features, the filtration process, and the quality of the barrels in which the whiskey was aged.
Even the temperature at which whiskey is bottled matters.
To bottle whiskey, barrels that have already been used are used: sherry, port or bourbon were stored in them. They saturate the wood and leave their taste and aroma. Sometimes whiskey is made with mixed aging - poured into different barrels and then mixed. Or there is an option when the whiskey is poured into another barrel for the last 3 years of aging.

Among whiskey there are 2 main directions: Irish whiskey and Scotch.

In Scotland it is customary to dry malt using peat as fuel. This gives the drink a special smoky aroma.
In Ireland, the malt is kiln-dried and distilled three times, which is why this whiskey is particularly smooth.

Features of raw materials

If we take classical technology, then in Scotland the basis is barley and barley malt.
But in Ireland, rye is also added to these ingredients. Where the barley is grown is also important because it determines the taste of the whiskey.
In America, they use corn to make whiskey, which is why they make bourbon.
Japanese whiskey is made from millet and corn; rice or other grains may also be added.

Blending

The goal of blending is to use cheaper grain varieties of alcohol to obtain a high-quality product, while combining the properties of a variety of varieties into one excellent taste.

In fact, the master blender faces not the easiest task. Because you need to mix not just grain and malt whiskeys, but also keep the quality and taste constant for many years.

Each of the selected whiskeys that are planned to be blended must be tasted each time after the distillation process. And then control the taste in the barrels as the whiskey matures.

There are 2 types of blending:

Different types of grain and malt whiskey are combined in special tanks, where they remain for about a day. After this, the whiskey is placed in barrels, and after several weeks it ends up in bottles. This is how cheaper whiskeys are obtained.
First, malt whiskeys are mixed, and then grain varieties are added to it. To improve the taste, this whiskey is aged for 6 to 8 months in barrels. Masters do this blending for whiskey of more expensive quality brands.

How whiskey is bottled

Excerpt

Since, by law, whiskey in Scotland must be aged for at least 3 years, only after it has spent this time in a barrel can the drink be called whiskey.
Single malt whiskeys, unlike blended ones, are aged from 5 to 20 years. And sometimes even more.
The most common original varieties are aged for about 12 years.
Whiskeys that can be included in the collection are aged at least 21 years.
There are varieties aged for 30-50 years.
In Ireland, whiskey is most often aged for 5 years, and in Canada - about 6.

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In different price categories

standard blend (regular mixing);
de luxe blend (elite mixing);
premium (premium class).

For this purpose, barrels that have previously been used for aging high-quality varieties can be used. Alcohols must have a preliminary aging of at least 3 years.

The most popular and high-quality standard blends are

Johnnie Walker Red Label
Dewar's.

The most valued brands

"Chivas Regal 12 years old"
"Johnnie Walker Black Label"
"William Lawson"
American product “Dewar’s Special Reserve”.

Premium class whiskeys consist of 55-60% barley spirits, aging in oak barrels (only sessile oak). Aging time: minimum 12 years. The more, the more expensive the drink.

But there is another option for blended whiskey - on tap. This is the so-called supermarket variety. They are diluted at the distillery to the desired condition and supplied to large retail chains in tanks, where buyers can buy from 100 ml to several liters at a more affordable price.

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Blending requirements

Aging of both barley malt alcohol and other grain alcohols included in the blend is allowed for at least 3 years. And this is a mandatory requirement for the standard view. For elite drinks – at least 12 years!

Only after aging are the spirits mixed in the required proportions and blended whiskey is born, but, as experts say, it still needs to be “married.”
The finished blend is sent back to barrels.
Depending on what type is being produced, the “wedding” can be a couple of weeks or 8 months.
Only after this blending is considered complete.
The drink is bottled, labeled and sent for sale.

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Right choice

When choosing blended whiskey, make sure that the blend consists of no more than two types of alcohol. Only then will it be of the highest quality. It should be said that in total about fifty types of alcohol are known, each of which can be used in the manufacture of the drink.

The main producer is, of course, Scotland. A sufficient number of varieties of elite alcoholic beverages are produced here. Including Johnnie Walker blended Scotch whiskey.

The process of blending whiskey became popular in the mid-nineteenth century.
In English legislation there is even a special law that regulates the aging time of the created bouquet of odors.
The addition of grain ingredients made it possible to somewhat soften the taste of the drink.

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Stamps

Scottish stamps

Whiskey production in Scotland has been regulated by law since the end of the 19th century.

whiskey and scotland

By law, a blended malt Scotch whiskey is a mixture of two or more single malt Scotch whiskeys produced at different distilleries.
Blended grain Scotch whiskey is a mixture of two or more Scotch grain varieties.
Blended whiskey in Scotland is a mixture of one or more single malt and grain whiskeys.
It is allowed to add caramel as a coloring.

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Johnnie Walker

It consists of 35 types of whiskey and is aged for at least 5 years. This drink has a delicate aroma and taste of honey and peat smoke.

Chivas Regal

All brand drinks have a floral aroma and a light, buttery taste. Read more in the article “Chivas Regal whiskey”.

White Horse

The brand was founded in 1883.

The drink's blend consists of 30% malt whiskey and 70% grain whiskey.
In total, the blend includes 40 brands of malt and grain alcohols.
The taste and aroma of the drink are rich in hints of honey, peat and grain.

The brand was founded in 1827 by George Ballantyne. The company's flagship product is Ballantin's Finest, one of the market leaders.

Its blend includes 50 varieties of malt spirits, and the taste is soft and fruity. Read more: Ballantynes whiskey.

Grant's

Founded in 1887, this brand uses up to 30 varieties of malt whiskey to create drinks. The product line includes Grant's Ale Cask Reserve, the only Scotch whiskey matured in ale casks.

Bell's

The company appeared in 1897 and quickly gained popularity.

Bell's whiskey blend contains 35 different varieties.
This brand is one of the most affordable, its price is lower than its main competitors.
The taste of Bell's drinks has a slightly spicy note.

The William Lawsons whiskey blend includes 40 malt and grain spirits. The base is Glen Deveron single malt whiskey.

The drink is aged primarily in sherry barrels, and thanks to the high stills, the spirits become especially light and pure. Read more: William Lawsons whiskey.

Famous Grouse

Dewar's

The brand has been producing high-quality premium adhesive tape for more than two centuries.
The drink has a soft but rich taste, balanced aroma and a long aftertaste.

Cutty Sark

Irish stamps

According to Irish law, blended Irish whiskey is a mixture of two or more types of alcohol of different categories: from a still, malt or grain. Irish whiskey is smoother than Scotch whiskey because it is triple refined.

Ireland produces fewer blended varieties than Scotland.

Bushmills

The company has a very long history: whiskey, both single malt and blended, has been produced here for four centuries. Aging takes place in sherry barrels for at least 8 years.

Jameson

A brand with a history that dates back more than 200 years, it is distinguished by its softness and purity of taste with pronounced notes of vanilla and nuts. Read more: Jameson whiskey.

Tullamore Dew

Tullamore Dew produces both blended and single malt whiskies.

The brand's products have received many prestigious awards, being appreciated for their mild taste and delicate aftertaste.

Teeling

Teeling whiskey is produced without the use of cold filtration, thanks to which it retains its pure taste. Its difference is that at the final stage the drink is aged in barrels of Nicaraguan rum. The unusual, sweetish taste appears precisely thanks to these barrels.

Japanese stamps

Japanese manufacturers focused on Scottish drinks, so their products have the richness of taste and pronounced notes of smoke characteristic of scotch. Most Japanese companies produce both blended and single malt whiskies.

Nikka

One of the leaders among Japanese blended whiskey has a long aftertaste. The bouquet of the brand's drinks is rich in fruit and honey notes with a pronounced smoke.

Suntory

The pioneer company of Japanese whiskey now owns three distilleries in different parts of the country, producing several varieties.
The drink undergoes double distillation in stills.
The malt is purchased in Scotland, and the whiskey is aged in oak barrels from bourbon and sherry.

Sapporo

The brand was founded in 1933. Until now, the secrets of the blend have not been revealed. Produced using Scottish technologies, this whiskey also has unique qualities: light vanilla sweetness combined with heather bitterness.

Blended Japanese whiskey, which is aged in white oak barrels for at least 3 years. It has a light and harmonious taste with notes of caramel and raisins.

How to drink blended whiskey

Find the right glass

If you can't find a tulip-shaped glass, you can use a wine or champagne glass.

Pour a small amount of whiskey and gently swirl it in the glass.
Pour yourself a little - depending on your preferences, of course - usually no more than 30 ml.
Gently swirl the glass, covering the sides with a thin film of the drink, and let the alcohol breathe.
Appreciate the color and texture of the whiskey as you watch the thin film of caramel slide down the glass.

Smell

Smell your whiskey. Bring the glass to your nose and inhale deeply. Remove the glass (the first sniff will be all alcohol) and then bring the glass back to your nose.

Aroma of smoke, smokiness. There is also a peat aroma here, because barley is often doused with peat smoke to smoke it.
Saltiness. Do you feel the salty taste of the sea in Islovsky whiskey? Many Scotch whiskeys contain the aroma of seawater.
Fruit aroma. Can you detect the aroma of dried blackcurrant, apricot or cherry in your whiskey?
Sweetness. Many whiskeys contain aromas of caramel, toffee, vanilla and honey. What confectionery aromas do you detect?
Aromas of wood. Because oak is an integral companion to the maturation process, woody flavors are often prominent in the Scotch whiskey palette. Sometimes it interacts with sweet aromas.

Take a small sip from the glass. Sip enough whiskey to completely coat your tongue, but not too much or your taste buds will be overwhelmed by the aroma of the alcohol. Swish the scotch around in your mouth a little and try to develop your taste skills.

What does whiskey taste like? What is its scent like?

Enjoy the finish. Swallow the whiskey and open your mouth slightly to make it easier to feel the aftertaste of the drink. What aromas appear after you swallow whiskey?

This is called the "finish". In fine Scotch whiskies, the aftertaste is distinct from the taste itself, adding another layer of pleasure to your palate and tasting experience.

Add a small amount of water to whiskey

Here's a tip on how much water to add to your whiskey. Add a few drops of water at a time until the burning sensation in the nose that occurs when inhaling the aroma of whiskey disappears.
Why add water to whiskey? Water dilutes the whiskey. Like a spirit, the alcohol in whiskey drowns out other flavors with its alcoholic smell. When you remove the underlying alcohol flavor from the smell and taste, you unlock the true spirit of the whiskey and let it shine through at its full potential. Adding water separates the men from the boys, so to speak.
Try covering the whiskey with some kind of lid (a clean coaster, for example), and let it heat up for 10-30 minutes. This will give the whiskey plenty of time to interact with the water, creating a better tasting experience.

Improving your whiskey drinking skills

Make your own blended whiskey

Start with two whiskeys, preferably from the same distillery. Two different types of Bruichladdich can work great, or two different vintages of Talisker. Whiskey is easy to blend when it is made in the same distillery.
Mix very small amounts of two or three types of whiskey and leave for a week or two. This is your "test run" to see if you like the results. If after two or three weeks you're happy with the blend, you can confidently mix the rest of the drinks, confident that the whole thing won't turn into a total disaster.
Take empty whiskey bottles and fill them almost to the brim with the new mixture. You can use the proportions of two whiskeys 50/50 or 45/55, or three in the ratio 33/33/33. The choice is yours. Filling the whiskey almost to the brim is done to avoid oxidation, which can affect the flavor of your whiskey.

So drink responsibly, but don't strain too slowly or your blend will turn into an acid that's unfit for consumption. Drink to the bottom!

Experiment with wood aging yourself

Of course, only use this technique on whiskey that appears to be imperfect; a very good whiskey would probably not benefit from additional wood treatment.

Make sure the twigs or brushwood are small enough to fit into your whiskey bottle.
Warm your twigs or brushwood in the oven for several hours on low heat to remove all moisture.
Using a blowtorch, lightly toast the twigs. Your goal is not to get charcoal, but to lightly toast the twigs to get extra flavor.
Secure the sprigs with a piece of twine and place them in the bottle of whiskey, tasting every 30 minutes. Do not do this for more than an hour to get a greater effect. 30-60 minutes is all that is needed to create a sufficient effect.
Note: Make sure the type of wood you use is safe for use with whiskey. Some types of wood are poisonous to humans and/or will not contribute anything good to the aroma of your whiskey. Your health should always come first.

Try to refrain from adding ice

Of course, if you prefer your whiskey cold and very watered down, you can do that too. However, most whiskey drinkers avoid ice. Cold temperatures mask certain flavors, and too-diluted whiskey is more water than whiskey, right?

If you still want to cool your whiskey, use pebbles. You can put them in the freezer and freeze them, and if done right, they won't leave an aftertaste.

Start your own whiskey collection. Of course, if you're a beginner, this may seem a little strange. However, many people find collecting whiskey a fun and educational hobby. Here are a few things to think about when starting your own collection:

Buy what you like to taste, and not what can bring you a lot of money in the future. The whiskey auction is quite volatile. Prices change frequently. When it comes to collecting, it's best to stick to what you love; that way, if the price of whiskey falls over the next 10 years, or doesn't outpace inflation, you'll still be happy to drink your whiskey.
Keep your receipts. Keep receipts with bottles. It's a nice little reminder that you paid for it and will help you enjoy the whiskey more when you finally decide to pop the cork.
Store your treasure in different places. If a snooping child or a destructive fire destroys your stash, you'll be glad you split it up into multiple locations. Don't put all your eggs in one basket.

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Myths about whiskey

All whiskey tastes the same

The amazing appeal of the drink is based on the subtlety and variety of whiskeys. Attend a couple of tastings and your opinion about whiskey will change forever.

Diluting whiskey is bad form

Many people believe that diluting whiskey is the lot of Americans and stupid people. But this is not entirely true.

Some whiskeys above 56% ABV are designed specifically to be diluted with water or ice. High alcohol strength dulls the sense of taste and smell of whiskey. Therefore, it is worth adding a little water or soda.
Many whiskey connoisseurs recommend avoiding adding ice to whiskey. The fact is that ice kills the entire aroma of the drink. Ice can be added based on taste preferences or if the whiskey is not of very high quality.

You can only add cola to cheap whiskey or if you are used to drinking it that way. Young girls often sin with this.

The older and more expensive the whiskey, the better

Many men prefer to drink cheaper alcohol. But real connoisseurs laugh at this. A bottle of whiskey is not as expensive as is commonly believed. The older and more expensive the whiskey, the better?

Whiskey is already really good after 12 years. For regular drinking sessions, chatting with friends or getting beautiful girls drunk, a five-year whiskey aging is enough.

Only old people drink whiskey

Some people believe that only old people or grown men drink whiskey.

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Health benefits of whiskey

30-50 grams of whiskey per day improves the functioning of the cardiovascular system, as well as the functioning of nerve cells in the brain.

When consumed in moderation, the health benefits of whiskey will be expressed in a number of factors.

For example, periodic consumption of small doses of whiskey (30-50 grams per day) improves the functioning of the cardiovascular system.
The substances contained in this drink help thin the blood in the body and prevent the formation of blood clots.
Antioxidants contained in cereals used as raw materials reduce the rate of aging of the body and also prevent blockage of blood vessels, which reduces the risk of serious diseases such as heart attack and stroke.

According to a number of existing opinions, drinking whiskey in the right dosages can slow down the aging of the body and increase life expectancy.

In addition, a number of organic acids contained in this drink reduce the likelihood of malignant tumors.

Due to its ability to reduce blood viscosity, there are recommendations for the use of whiskey as an adjuvant in the treatment of atherosclerosis. In addition, according to some opinions, this drink has a certain anti-inflammatory and expectorant effect.

Whiskey harm

Remember - drinking large doses of whiskey leads to alcohol addiction.

Large amounts of alcohol primarily cause serious disturbances in the functioning of the liver and kidneys and negatively affect the functioning of the heart.
Systematic consumption of large doses of whiskey leads to alcohol dependence, which is expressed in the inability of the body’s digestive system to carry out its functions without the usual dose of alcohol.

The harm of whiskey and cola

Separately, it is necessary to dwell on the dangers of whiskey and cola.

One of the properties of such a cocktail is to stimulate appetite, which, together with the fairly high calorie content of cola, leads to rapid weight gain.
In addition, the harm of cola with whiskey increases significantly if large doses of this cocktail are consumed. In this case, the phenomenon of a hangover that occurs the next morning after drinking alcohol will be significantly intensified.
In addition, mixing this noble drink with cola completely ruins the taste of real whiskey. Therefore, a true connoisseur of this drink will never prepare such a cocktail.

Single malt whiskey (in English “single malt”) is a worldwide popular drink with many admirers. Alcohol products in this line are considered to be of the highest quality, and their ratings are the highest. With both single malt and blended whiskeys available on the market, it will be difficult for a beginner to choose and discover the difference between them, but true connoisseurs will not only feel the difference, but also appreciate it.

The name “single malt” or “single malt whiskey” arose in connection with the special production technology of this drink - it is made only from barley malt and water without any other grain additives.

Some manufacturers introduce dyes into the drink, for example, in the USA at most distilleries this is the rule rather than a whim of the manufacturers.

Manufacturing technology

The technology for producing single malt whiskey is the following sequence of actions:

Barley seeds are selected, soaked and germinated.
After about a week, the seeds are dried by air (hot air) or smoke (using peat and beech shavings). This process takes about twelve days.
Dried barley is ground and mixed with water to form wort.
The wort is fermented, which lasts about 2 days. This is how malt milk is formed, its strength is low.
The first and second distillations take place in various copper stills, resulting in alcohol with a strength of up to 90 degrees.
The alcohol is diluted with purified water and poured into oak barrels, where it is aged for a certain amount of time (from 3 to 20 years).
Before pouring the drink, it is cooled from 2 to 8 degrees and filtered.

Also, as a feature of the technology, it is worth noting that whiskey in this category is produced at the same distillery where it is bottled with branded labels and the inscription “Single malt”.

How is it different from blended?

The modern market offers many brands of both single malt and blended whiskey with different price ranges. How does one type of this drink differ from another?

So, the main features of single malt whiskey:

No other grain additives - only barley malt. So, blended whiskey also contains corn and wheat in the recipe.
Compliance with production traditions.
Production is carried out exclusively in copper cubes.
Distillation occurs twice, sometimes three times.
The drink is aged in oak barrels for 3 years. At the same time, whiskey aged for at least 8 years is considered one of the best, while whiskey aged for more than 15 years is considered elite.

You will learn more about the difference between blended whiskey and single malt in this video:

A person trying the drink for the first time will hardly be able to distinguish single malt whiskey from blended whiskey by taste; only a true connoisseur can do this. In general, both types of whiskey have their fans; it’s all a matter of taste preferences.

List of the most popular brands and brands

If you try to make a list of all brands of single malt whiskey, it will be numerous. Therefore, it makes sense to present a rating of whiskey made using this technology using the method of selecting the most popular brands.

These brands of single malt whiskey are predominantly produced in Ireland and Scotland.

Scottish

So, Scotch whiskey of the “Single malt” category:

Laphroaig Quarter Cask, 48%

This drink is known for the fact that at the time of the ban on sale alcoholic products(“Prohibition”), it could be purchased at local pharmacies as medicinal product for colds and flu.

This brand is characterized by a soft taste, despite the rather high degree. But most of all, this drink is valued for its aroma, which smoothly transitions from strong notes of iodine and salt marsh to the sweet nuances of dried fruits and nuts. Connoisseurs claim that when consumed, the drink leaves a raspberry aftertaste with hints of smoke.

Glenfardas 15 Y.O., 46%

This brand of whiskey uses barley as a base, like all single malt drinks, but its grains are mixed not with ordinary purified water, but with mountain water. This alcoholic drink has been produced since 1836 at the Glenfarclas distillery and has not changed its taste and quality.

This whiskey is aged for 15 years, as indicated in the name. The color of the alcoholic product is golden, the aroma combines floral and fruity components with characteristic notes of smoke. Glenfardas excels as both an aperitif and a digestif.

Talisker 18 Y.O., 45.8%

Thanks to such long aging, the manufacturer of this brand has achieved a special harmonious taste and aroma with resinous and floral nuances.

Connoisseurs experience the taste of iris, but with a hint of smoke. This alcoholic drink is usually combined with fish and various seafood.

Aberlour A'bunadh, 60%

The brand of this single malt whiskey is iconic; connoisseurs are unlikely to ever try anything similar - the drink has no analogues.

Its taste is quite strong and creamy, which is achieved thanks to manual production and aging whiskey in casks containing sherry. The distillery producing this brand has completely abandoned all modern tools, recipes and cooking methods.

Lagavulin 16 Y.O., 43%

This brand is produced on the island of Islay, and on its basis a blend is created for famous whiskey brands. It is recommended to use Roquefort cheese or crackers with this drink, while the whiskey itself should be served neat, perhaps with a small amount of ice.

Fans of this brand feel not only the nuances of smoke characteristic of whiskey, but also sherry and sea notes - algae and iodine.

Highland Park 18 Y.O., 43%

It is produced at the distillery of the same name and is the winner of many different awards and competitions. Spirit Journal magazine recognized this whiskey as the best in its category in 2005, which is a special reason for pride for the manufacturer. A beginner is unlikely to appreciate this brand, but a true connoisseur will find many pleasant moments in it.

The drinks contain notes of ginger and cinnamon, nutty and honey nuances, and all this richness is revealed against the backdrop of woody and smoky components. It is recommended to drink this whiskey undiluted, but if desired, you can add a few ice cubes or a little water.

Irish

So, Irish whiskey of the “Single malt” category:

Bushmills Black Bush, 40%

The taste of this drink is particularly soft and silky-nutty notes. It is especially appreciated as a digestif; some note in it the nuances of a pie with nuts and candied fruits, and also talk about the presence of dried fruits in the taste and aroma.

Whiskey of this brand received gold in 1997 at the IWSC competition, since then this alcoholic drink has been considered a classic in Ireland.

Locke's Single Malt Irish Whiskey Aged 8 Years, 40%

This single malt whiskey tastes fruity with a hint of barley. The aroma reveals nuances of citrus with woody notes, as well as caramel and spices.

The aging period of this alcohol is 8 years, as stated in the name. This brand has received many awards at various competitions for its special balanced taste and aroma.

Connemara, 40%

Produced by Cooley, which produces several types of whiskey: Connemara Single Irish Malt (peat and cask strength), whiskey aged 12 years, Small Batch Collection and a heavy version of Turf Mor.

The brand took its name from a racing horse that won the top prize in the 1876 Irish Derby. From 2008 to 2011, the brand received awards at the IWSC competition, which earned it a place among other world-famous European manufacturers.

Reference. The Cooley company also produces single grain whiskey (Greenore) and blended whiskey (Kilbeggan).

The colors of this brand's whiskey range from light gold to bright shades of gold. The taste of the drinks is soft, with sweet honey and chocolate-vanilla nuances against the background of smoky components. Some fans also note the taste of cinnamon and almonds.

Teeling 13 y.o., 46%

This type of single malt whiskey is considered almost the youngest among other brands of Irish whiskey, since the company producing it was formed only in 2012.

Reference. The founder is no stranger to whiskey making - he is the son of the founder and former director of Cooley, Jack Teeling. For him, whiskey production is part of the family business.

This brand is very different in taste and aroma from other drinks in the Irish whiskey line.

There is a special sweetness in them, and notes of fresh baked goods, apples, sweets and floral nuances are pronounced. There is an apple aftertaste, but some also note a certain feeling of cut grass.

Homemade recipes

There are a lot of recipes for making single malt whiskey, including simple and complex options.

Based on malt concentrate

For this recipe you need:

Malt concentrate – 1 kg can,
Wine yeast – packaging (23 l),
Water (warm) – 18 l,
Salt for yeast
Food glucose – 5 kg,

Step-by-step instruction:

Heat the concentrate in an uncovered container over steam bath until it turns into liquid.
Next, pour water into the resulting liquid and add dietary glucose, mix everything thoroughly.
Take a small amount of wort, add salt and yeast to it and begin the fermentation process.
Install a water seal or medical glove and wait 3-5 days.
To create a drink similar to store-bought copies, you need to distill the distillate twice. During the primary distillation, the stream must have zero alcohol content, during the secondary distillation, the tails and heads must be selected, and the core must be diluted to 44 degrees.
Leave on oak chips for about 2 weeks.
Strain, pour into a glass container, close and wait about another month.

Before use, it is important to open the bottle a day before use.
Serve the drink neat in special glasses, with ice, or use “stones” that must be pre-cooled in the freezer.

Based on malt purchased in a store or made with your own hands

Step-by-step instruction:

Since drying sprouted barley grains under production conditions is impossible, it is better to use green malt, which should also be germinated.
Grind the sprouts and grains in a meat grinder or blender.

Pour the ground grains into a bowl and add water at a temperature not exceeding 65°C. Proportion 1:4 (4 liters of water per kg of malt). Keep the mixture at this temperature for 1 hour 20 minutes.
Increase heat until the temperature of the liquid rises by 10°C, maintain for 15 minutes.
Heat the wort to 78°C and slowly bring to a boil (about 30 minutes).
Try to cool it down to 20°C as much as possible (take it out onto the balcony in winter, put it in the sink in summer).
Filter the wort and squeeze, thus getting rid of the spent grain.
Do not throw away the spent grain - mix with water and heat to 70°C, remove from the stove, close and wait half an hour. Filter and squeeze. Discard spent grains as all sugar has been used.

Now comes the usual recipe:

Yeast is added and within three days a mash is formed, ready for distillation.
Place the drink in an oak container, and after 30 days the desired alcoholic product will be formed.

You will see how to make single malt whiskey at home in this video:

Single malt whiskey - original drink, characterized by a special preparation technology, which provides a unique taste and noble deep aroma. This drink is often compared to blended versions, and it is really easy to confuse them for someone who does not understand types of whiskey.

It is impossible to say which whiskey is better and of higher quality: single malt or blended. Both options have popular brands, their fans and many awards at famous international awards and competitions.

Also no less interesting is the fact that if you wish, you can make single malt whiskey at home; for this you should prepare necessary ingredients and follow the instructions carefully.

Whiskey, like any alcoholic drink, has its connoisseurs. However, the methods for producing this product can be so different that whiskey connoisseurs often prefer one particular type.

Perhaps the most popular - and widely sold - types of whiskey are single malt and blended.

Single malt whiskey is considered the “cleanest” in terms of production nuances, quality of components and technology in general. The fact is that single malt whiskey is made exclusively from barley malt. It is important that this type of whiskey is made at the same distillery, although there is the possibility of a blend of different years of aging.


Macallan Rare Cask Black	Balvenie Triple Cask 25 YO	Dalmore King Alexander III

The peculiarity of its preparation dictates its own rules: in order for the product to turn out worthy, every step of production must be performed perfectly. The taste of this whiskey is soft, with pleasant notes. The aftertaste is light, but has a strong expression, also thanks to bright aroma. True gourmets, who primarily value the craftsmanship of the manufacturer, prefer single malt whiskey to other types of this product.

Blended whiskey, in turn, is not inferior to single malt in the number of fans, but rather the opposite. During the preparation of this drink, a blend of both single malt and grain whiskey is used. Thanks to this difference, the taste of blended whiskey becomes more complex and full. Mixed samples of different quality, first of all, should hide flaws and highlight each other’s advantages. Those who prefer blended whiskey say that this drink fits together like a puzzle - it combines the best that whiskey has in general.


Chivas Regal 25 YO	Johnnie Walker Blue Label	Chivas Regal Ultis 40%

The blend allows you to get a wide variety of flavors, so anyone can choose a blended whiskey according to their personal preferences. It is believed that about 90% of all whiskey that can be found on sale is a blend. Blended whiskeys with a high malt content are designated "Deluxe".

To decide on the type of “your” whiskey, you need to try the product of at least several types and several manufacturers. Regardless of classifications, types and production methods, choose the drink that suits your taste the most. High-quality whiskey is always available for selection on the website