> Bagpipes are amongst one of the oldest instruments, and originated in central Asia.
Definitely, but local bagpipes were mostly replaced with the modern Great Highland bagpipe[1], just like local bowed string instruments[2] were mostly replaced with the modern violin family.
Unfortunately, if we come to deeply rely on the idea that Whisk[e]y that produces tree-like patterns is superior, producers will exploit that, finding means of inducing the pattern without actually enhancing the quality of Whiskey. Better to drink what you like and try not to be too worried about authenticity. Though sometimes the so-called authentic stuff is great.
Japan has a significant whiskey distillation setup, generally though to be in the Scots vein of production. I wonder what their signature would look like. Of course wasting any of it by purposely letting it evaporate is nearly a criminal act.
I watched a documentary on scotch, I believe they said two of the distilleries in Scotland are owned by Japanese investors. Including one that went under and was reopened.
So I guess I shouldn’t tell you where I live then... I’ve got Hibiki 12, 17, 21, 30, and 35 (plus I’ve got 350ml each of the five Whiskeys that are blended together to make Hibiki 17 that I got at the Suntory distillery outside Osaka).
My insurance agent thought I was crazy for wanting to itemize my liquor collection on my policy until I showed receipts for what it was worth. Insane as it sounds, just what I listed above is about the price of a new BMW (if everything was unopened that is) and that’s only a fraction of my full collection.
Somewhat true, but re-read your statement again. When you don’t know me (or really anything about me), why would you imply you know my exact location and the only reason you didn’t share it was because of respecting my privacy? Your first sentence was fine (although factually incorrect), but I feel many who read your second sentence would find it to have a bit of a creepy tone (possibly why it was downvoted, but who knows what actually goes through someone’s mind who downvotes w/o commenting).
My 17 is from some years ago. I fly through NRT or KIX or HND multiple times a year of something interesting at duty free over the past 20 years and tend to buy a bottle each trip to stockpile or give as gifts.
My standard purchase now is Kabuto (old g+g blend in a plastic samurai themed bottle) since they are $50 at JAL duty free and worth $300-400 on the second-hand market, since they are a JAL Duty Free exclusive. (I’m in the JAL F lounge at NRT right now, actually)
Hibiki was "discovered" a few years back, and now is basically sold out or overpriced. The 17 was a fine whisky in the $100-150 range, but it's not worth today's inflated price.
generally though to be in the Scots vein of production
I didn't even know Japan made whisky (whiskey?) until about a month ago when trying a Nikka Yoichi brought to us by a Japanese colleague. We were very impressed. This was easily as tasty as many of the better Scotch single malts. In fact I bet if people wouldn't see the bottle and would be asked what it was the majority would say 'good Scotch' :)
Scot here - I'm really impressed with Japanese whisky. The Japanese seem to treat creating good whisky (and gin) as an artform - I love their persuit of perfection.
“I love cooking with wine. Sometimes I even put it in the food”
Having lot's of open bottles of whiskey (and other alcohols) in the lab is venerable part of the science method where I live. Especially in the theoretical math and physics faculties.
A Scotsman who spells
Whisky with an ‘e’,
should be hand cuffed
and thrown head first in the Dee.
In the USA and Ireland,
it’s spelt with an ‘e’
but in Scotland
it’s real ‘Whisky’.
So if you see Whisky
and it has an ‘e’,
only take it,
if you get it for free!
For the name is not the same
and it never will be,
a dram is only a real dram,
from a bottle of ‘Scotch Whisky’.
~ Stanley Bruce.
Stanley Bruce can pound the sand on the banks of the Dee. In the world of whiskey, there are great bottles from Scotland, Ireland, the US, Japan, and the even Mexico, although they call whiskey tequila.
I suspect that it's some interpretation of how to protect and maintain culture. This reverence of tradition is definitely much stronger in some places than others.
Only USA, Northern Ireland and the Republic of Ireland call it Whiskey. Any other country not mentioned that distills and bottles Whisky does not use the 'e'.
The difference in spelling is due to the fact the word for Uisce Beatha was brought into the English language twice. Once from Irish Gaelic before the Great Vowel shift in English and a second time from Scots Gaelic after the shift.
Japan also drop the e. Japanese whisky is quite interesting though, some of the stuff is completely out there (eg using seaweed as flavouring) and other stuff could be mistaken for being a scotch. I seem to recall reading that a lot of Japanese distilleries were trained in Scotland.
Last year I had a bottle of whisky from India which I’m pretty sure also dropped the e. That too was a lovely drink and could easily have been mistaken for scotch.
I hear this said a lot, but is there an example you can think of of a mainstream Japanese whiskey --- a Nikka or Suntory, for instance --- that isn't 100% Japanese spirit? There's Akashi, but the controversy there is that it's not 100% whiskey, not that it isn't 100% Japanese.
I think the trouble lies in the quantity of aged
whisky Japan is exporting. They did not have a lot of whisky production 25+ years and so it is simply not possible for them to be bottling this much whisky from 25 year old Japanese casks.
I hate to link to Bloomberg but this article is pretty good:
That was really interesting thanks, did not know that. I like a glass of Yamazaki on the rocks but to me Japanese whiskies have always been a little too smooth and balanced to enjoy neat anyway, compared to a lot of Scotch whiskys which have more character and more rough edges.
There is also EU law for the protection of spirits, which have not been typically named after specific regions. For example, ouzo can only be produced in Greece. Not sure what the status of whisk(e)y is on this.
Technically, although this isn't actually the distinction OP made so you're absolutely right, Scotch isn't the same category as Scottish whisky/whiskey. It doesn't simply mean it's made in Scotland.
The GP is responding to a claim that you could have a rule that it is spelled whisky in countries which don't have an e in their name (whisky in Scotland, whiskEy in IrEland). GP is pointing out, same as you, that Wales would be a counter-example to this rule.
This is not a good mnemonic to use at all. Basically only the US and Irish whiskey use 'whiskey' (and legally, you can drop the 'e' in the US), whereas everyone else (India, Taiwan, Japan, WalEs, SwEdEn, GErmany, FrancE, DEnmark, etc.) use 'whisky' (and tend to largely (but not totally) follow SWA regulations). Don't sleep on so-called 'world whisky'. You'll be missing out.
Indeed. For me the distinction is primarily between Scotch whisky (which is peated and smoky, particularly Islay), and Irish whiskey (not peated (except Connemara), but smooth). American whiskeys (bourbon, rye, etc) are not really my cup of tea, though I’m sure there’s some good stuff out there.
You’re right, I should have said “typically”. My understanding is that the malted barley for Scotch is dried with smoke that often (but not always, as you point out) comes from peat, but it’s not dried in closed kilns as it is for Irish whiskey. So while you might have more or less peat, you still have more smoke than in Irish whiskey.
There are a small number of distilleries that use peat, almost exclusively the island distilleries. The vast majority of scotch is _not_ peaty. There's at least 50 distilleries in the speyside area/category (notably not peaty), vs 10 in campbelltown and islay.
As well as the fact that irish whiskey generally has a mashbill containing a portion of unmalted barley. Not sure, but I think it is at _least_ 30% as per the Irish Whiskey Association rules?
Single malt Scotch requires (as per SWA rules) a 100% malted barley mashbill.
Blended Scotch, on the other hand, has no such requirement, and is typically a blend of Single malt Scotch and alcohols from other cereals.
As I understand it: if you buy a barrel, you're going to get 180-200 bottles. But remember also that whiskey is almost always diluted when it's bottled; the cask strength will be 50-60, and the bottle will be 40-50.
Scotland has 5.44 million people [1] and 20 million casks laid down [2], for a ratio of 3.67:1. If these Kentuckians want to get serious about booze, they need to raise their game.
If they did the prices would fall back to the levels me my old man were used to. You know before every other doofus was drinking Manhattans, buying good bottles and either cellaring them or trying to flip them. I was forced to collect a bourbon bunker because it became endless September oh about 12 years ago.
What’s the average age of whiskeys in Scotland vs Kentucky? If my hunch is correct the Scotch whisky’s are aged for a longer period of time. It could explain why they have more.
Yes, scotch is aged much longer than bourbon. A 12-year scotch is a supermarket product, and liquor stores are full of 21+ year olds; bourbons average closer to 7-9, but can get bottled much younger, and supposedly don't benefit from super-long aging periods the way scotch (supposedly) does.
I was delayed at Heathrow for an hour and a half. Bad weather is not uncommon there. I get to Dublin late. The night porter had my key ready for me when I walked in the door. Quick as a rabbit, I was checked in. The bar was long closed. I asked, “any chance of getting a drink?” “Why yes,” was the answer. Out from the back came another man. He opened the bar doors and in I went. I asked, “may I have a whiskey?” He answered, “Here is our whiskey,” pointing to a well stocked section of Irish. “Here is our Scotch, and here is our bourbon.” I opted for the aged whiskey and it was good indeed.
You know it is a matter of where you stand, in Ireland whiskey is Irish whiskey as it should be. In the US I’ll ask for whiskey and I have a choice! bourbon or rye. Its only right that in Scotland whisky is Scotch whisky.
While the my Irish hosts showed great hospitality in opening the bar they were not done. I asked about dinner and the bar keep made it for me.
I’ve been all over the world but my trip to rainy Dublin is so memorable for how well I was treated.
> Ahem, the Irish had whiskey a thousand years before Americans
Not to be overly pedantic, but it was actually only around 700 years. Irish whiskey was first produced in the 12th century, and the first Kentucky whiskey is from the late 18th century.
