1.
Whisky
–
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains are used for different varieties, including barley, corn, rye, Whisky is typically aged in wooden casks, generally made of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types, the typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. The word whiskey is an anglicisation of the Classical Gaelic word uisce meaning water, distilled alcohol was known in Latin as aqua vitae. This was translated to Classical Gaelic as uisce beatha, which became uisce beatha in Irish, early forms of the word in English included uskebeaghe, usquebaugh, usquebath, and usquebae. Much is made of the two spellings, whiskey and whisky. There are two schools of thought on the issue, there is general agreement that when quoting the proper name printed on a label, the spelling on the label should not be altered. Some writers refer to whisky or whisky/whiskey to acknowledge the variation, the spelling whiskey is common in Ireland and the United States, while whisky is used in all other whisky producing countries. In the US, the usage has not always been consistent, from the late eighteenth century to the mid twentieth century, American writers used both spellings interchangeably until the introduction of newspaper style guides. Since the 1960s, American writers have increasingly used whiskey as the spelling for aged grain spirits made in the US. Scotch is the internationally recognized term for Scotch whisky, the earliest certain chemical distillations were by Greeks in Alexandria in the 1st century AD, but these were not distillations of alcohol. The medieval Arabs adopted the technique of the Alexandrian Greeks, and written records in Arabic begin in the 9th century. Distilling technology passed from the medieval Arabs to the medieval Latins, the earliest records of the distillation of alcohol are in Italy in the 13th century, where alcohol was distilled from wine. An early description of the technique was given by Ramon Llull and its use spread through medieval monasteries, largely for medicinal purposes, such as the treatment of colic and smallpox. The art of distillation spread to Ireland and Scotland no later than the 15th century, the practice of medicinal distillation eventually passed from a monastic setting to the secular via professional medical practitioners of the time, The Guild of Barber Surgeons. The earliest Irish mention of whisky comes from the seventeenth-century Annals of Clonmacnoise, between 1536 and 1541, King Henry VIII of England dissolved the monasteries, sending their monks out into the general public. Whisky production moved out of a setting and into personal homes. The distillation process was still in its infancy, whisky itself was not allowed to age, renaissance-era whisky was also very potent and not diluted
2.
Scotland
–
Scotland is a country that is part of the United Kingdom and covers the northern third of the island of Great Britain. It shares a border with England to the south, and is surrounded by the Atlantic Ocean, with the North Sea to the east. In addition to the mainland, the country is made up of more than 790 islands, including the Northern Isles, the Kingdom of Scotland emerged as an independent sovereign state in the Early Middle Ages and continued to exist until 1707. By inheritance in 1603, James VI, King of Scots, became King of England and King of Ireland, Scotland subsequently entered into a political union with the Kingdom of England on 1 May 1707 to create the new Kingdom of Great Britain. The union also created a new Parliament of Great Britain, which succeeded both the Parliament of Scotland and the Parliament of England. Within Scotland, the monarchy of the United Kingdom has continued to use a variety of styles, titles, the legal system within Scotland has also remained separate from those of England and Wales and Northern Ireland, Scotland constitutes a distinct jurisdiction in both public and private law. Glasgow, Scotlands largest city, was one of the worlds leading industrial cities. Other major urban areas are Aberdeen and Dundee, Scottish waters consist of a large sector of the North Atlantic and the North Sea, containing the largest oil reserves in the European Union. This has given Aberdeen, the third-largest city in Scotland, the title of Europes oil capital, following a referendum in 1997, a Scottish Parliament was re-established, in the form of a devolved unicameral legislature comprising 129 members, having authority over many areas of domestic policy. Scotland is represented in the UK Parliament by 59 MPs and in the European Parliament by 6 MEPs, Scotland is also a member nation of the British–Irish Council, and the British–Irish Parliamentary Assembly. Scotland comes from Scoti, the Latin name for the Gaels, the Late Latin word Scotia was initially used to refer to Ireland. By the 11th century at the latest, Scotia was being used to refer to Scotland north of the River Forth, alongside Albania or Albany, the use of the words Scots and Scotland to encompass all of what is now Scotland became common in the Late Middle Ages. Repeated glaciations, which covered the land mass of modern Scotland. It is believed the first post-glacial groups of hunter-gatherers arrived in Scotland around 12,800 years ago, the groups of settlers began building the first known permanent houses on Scottish soil around 9,500 years ago, and the first villages around 6,000 years ago. The well-preserved village of Skara Brae on the mainland of Orkney dates from this period and it contains the remains of an early Bronze Age ruler laid out on white quartz pebbles and birch bark. It was also discovered for the first time that early Bronze Age people placed flowers in their graves, in the winter of 1850, a severe storm hit Scotland, causing widespread damage and over 200 deaths. In the Bay of Skaill, the storm stripped the earth from a large irregular knoll, when the storm cleared, local villagers found the outline of a village, consisting of a number of small houses without roofs. William Watt of Skaill, the laird, began an amateur excavation of the site, but after uncovering four houses
3.
Alcohol by volume
–
Alcohol by volume is a standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. It is defined as the number of millilitres of pure ethanol present in 100 millilitres of solution at 20 °C, the number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C, which is 0.78924 g/ml. The ABV standard is used worldwide, the International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, such as the U. K and France, alcohol by volume is referred to as degrees Gay-Lussac and this results in the slight difference in marked % noted later in this article. Mixing two solutions of alcohol of different strengths usually causes a change in volume, mixing pure water with a solution less than 24% by mass causes a slight increase in total volume, whereas the mixing of two solutions above 24% causes a decrease in volume. The phenomenon of volume due to mixing dissimilar solutions is called partial molar volume. Details about typical amounts of alcohol contained in various beverages can be found in the articles about them. Another way of specifying the amount of alcohol is alcohol proof, for example, 40% abv is 80 proof in the US and 70 proof in the UK. However, since 1980, alcohol proof in the UK has been replaced by abv as a measure of alcohol content, in the United States, a few states regulate and tax alcoholic beverages according to alcohol by weight, expressed as a percentage of total mass. Some brewers print the ABW on beer containers, particularly on low-point versions of domestic beer brands. However, because of the miscibility of alcohol and water, the factor is not constant. 100% ABW, of course, is equivalent to 100% ABV, during the production of wine and beer, yeast is added to a sugary solution. During fermentation, the yeasts consume the sugars and produce alcohol, the density of sugar in water is greater than the density of alcohol in water. A hydrometer is used to measure the change in gravity of the solution before. The volume of alcohol in the solution can then be estimated, there are a number of empirical formulae which brewers and winemakers use to estimate the alcohol content of the liquor made. The simplest method for wine has been described by English author C. J. J, the number 0.7936 is the specific gravity of a 100% ethanol solution. The difference between the starting SG and the final SG measures the specific gravity lost to CO2 release
4.
Scottish Gaelic
–
Scottish Gaelic or Scots Gaelic, sometimes also referred to as Gaelic, is a Celtic language native to Scotland. A member of the Goidelic branch of the Celtic languages, Scottish Gaelic, like Modern Irish and Manx, developed out of Middle Irish. The 2011 census of Scotland showed that a total of 57,375 people in Scotland could speak Gaelic at that time, the census results indicate a decline of 1,275 Gaelic speakers from 2001. A total of 87,056 people in 2011 reported having some facility with Gaelic compared to 93,282 people in 2001, only about half of speakers were fully literate in the language. Nevertheless, revival efforts exist and the number of speakers of the language under age 20 has increased, Scottish Gaelic is neither an official language of the European Union nor the United Kingdom. Outside Scotland, a group of dialects collectively known as Canadian Gaelic are spoken in parts of Atlantic Canada, mainly Nova Scotia and Prince Edward Island. In the 2011 census, there were 7,195 total speakers of Gaelic languages in Canada, with 1,365 in Nova Scotia and Prince Edward Island where the responses mainly refer to Scottish Gaelic. About 2,320 Canadians in 2011 also claimed Gaelic languages as their mother tongue, with over 300 in Nova Scotia, aside from Scottish Gaelic, the language may also be referred to simply as Gaelic. In Scotland, the word Gaelic in reference to Scottish Gaelic specifically is pronounced, outside Ireland and Great Britain, Gaelic may refer to the Irish language. Scottish Gaelic should not be confused with Scots, the Middle English-derived language varieties which had come to be spoken in most of the Lowlands of Scotland by the modern era. Prior to the 15th century, these dialects were known as Inglis by its own speakers, from the late 15th century, however, it became increasingly common for such speakers to refer to Scottish Gaelic as Erse and the Lowland vernacular as Scottis. Today, Scottish Gaelic is recognised as a language from Irish. Gaelic in Scotland was mostly confined to Dál Riata until the 8th century, when it began expanding into Pictish areas north of the Firth of Forth, by 900, Pictish appears to have become extinct, completely replaced by Gaelic. An exception might be made for the Northern Isles, however, however, though the Pictish language did not disappear suddenly, a process of Gaelicisation was clearly underway during the reigns of Caustantín and his successors. By a certain point, probably during the 11th century, all the inhabitants of Alba had become fully Gaelicised Scots, by the 10th century, Gaelic had become the dominant language throughout northern and western Scotland, the Gaelo-Pictic Kingdom of Alba. Its spread to southern Scotland, was even and totalizing. Place name analysis suggests dense usage of Gaelic in Galloway and adjoining areas to the north and west as well as in West Lothian, less dense usage is suggested for north Ayrshire, Renfrewshire, the Clyde Valley and eastern Dumfriesshire. In south-eastern Scotland, there is no evidence that Gaelic was ever widely spoken, the area shifted from Cumbric to Old English during its long incorporation into the Anglo-Saxon Kingdom of Northumbria
5.
Grain whisky
–
Grain whisky ordinarily refers to any whisky made, at least in part, from grains other than malted barley, such as whisky made using maize, wheat or rye. Grain whiskies may contain some malted barley Whisky made from only malted barley is generally called malt whisky rather than grain whisky. Most American and Canadian whiskies are grain whiskies, under the regulations governing the production of both Irish and Scotch whisky, malt whisky must be produced from a mash of 100% malted barley, and must be distilled in a pot still. In Scotland, a whisky which either uses other malted or unmalted cereals in the mash, the comparative lightness of the clearer, more-neutral-flavored grain whisky is used in blends to smooth out the often harsher characteristics of single malts and pot still whiskeys. Occasionally well-aged grain whiskies are released as single grain whisky if made at one distillery or blended grain whisky if combining spirits from multiple distilleries. Outside of Ireland and Scotland, the use of column stills. For example, nearly all American whiskey is produced using column stills, because of this constraint, much of the American whiskey may actually be less light than some Scotch or Irish single malt or single pot still products, both produced solely using pot stills. In the United States whiskey produced at greater than 80% abv is formally classified as Light whiskey and cannot be labeled with the name of a grain or called malt, malt Whisky Pot still whiskey American whiskey Canadian whisky Irish whiskey Scotch whisky Distillation
6.
Malt
–
Malt is germinated cereal grains that have been dried in a process known as malting. The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air and it also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Depending on when the process is stopped one gets a preferred starch enzyme ratio. Malt also contains amounts of other sugars, such as sucrose and fructose. Further conversion to fermentable sugars is achieved during the mashing process, Malted grain that has been ground into a coarse meal is known as sweet meal. Various cereals are malted, though barley is the most common, a high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods. Malted grains have probably been used as an ingredient of beer since ancient times, for example in Egypt, Sumeria and China. In Persian countries a sweet paste made entirely from germinated wheat is called Samanū in Iran, Samanak, or Sümölök, a plate or bowl of Samanu is a traditional component of the Haft sin table symbolising affluence. Traditionally, women take a party for it during the night. In Tajikistan and Afghanistan they sing, Samanak dar Jūsh u mā Kafcha zanēm - Dīgarān dar Khwāb u mā Dafcha zanēm, in modern times, making samanu can be a family gathering. It originally comes from the Great Persian Empire, Mämmi, or Easter Porridge, is a traditional Finnish Lenten food. Cooked from rye malt and -flour, mämmi has a resemblance to Samanū. Today, this product is available in shops from February until Easter, a survey in 2013 showed that almost no one cooks mämmi at home in modern-day Finland. The cereal is spread out on the floor in a layer of 8 to 12 cm depth. The malting process starts with drying the grains to a content below 14%. When ready, the grain is immersed or steeped in water two or three times two or three days to allow the grain to absorb moisture and to start to sprout. When the grain has a content of around 46%, it is transferred to the malting or germination floor. The grain at this point is called green malt, the green malt is then dried and pre-toasted in an oven to the desired colour and specification
7.
Barley
–
Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago, Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures, Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2014, barley was ranked fourth among grains in quantity produced behind corn, rice, the Old English word for barley was bære, which traces back to Proto-Indo-European and is cognate to the Latin word farina flour. The direct ancestor of modern English barley in Old English was the derived adjective bærlic, the first citation of the form bærlic in the Oxford English Dictionary dates to around 966 CE, in the compound word bærlic-croft. The underived word bære survives in the north of Scotland as bere, the word barn, which originally meant barley-house, is also rooted in these words. Barley is a member of the grass family and it is a self-pollinating, diploid species with 14 chromosomes. The wild ancestor of domesticated barley, Hordeum vulgare subsp, spontaneum, is abundant in grasslands and woodlands throughout the Fertile Crescent area of Western Asia and northeast Africa, and is abundant in disturbed habitats, roadsides and orchards. Outside this region, the barley is less common and is usually found in disturbed habitats. However, in a study of genome-wide diversity markers, Tibet was found to be a center of domestication of cultivated barley. Wild barley has a spike, upon maturity, the spikelets separate. Domesticated barley has nonshattering spikes, making it easier to harvest the mature ears. The nonshattering condition is caused by a mutation in one of two linked genes known as Bt1 and Bt2, many cultivars possess both mutations. The nonshattering condition is recessive, so varieties of barley that exhibit this condition are homozygous for the mutant allele, spikelets are arranged in triplets which alternate along the rachis. In wild barley, only the central spikelet is fertile, while the two are reduced. This condition is retained in certain cultivars known as two-row barleys, a pair of mutations result in fertile lateral spikelets to produce six-row barleys. Recent genetic studies have revealed that a mutation in one gene, two-row barley has a lower protein content than six-row barley, thus a more fermentable sugar content. High-protein barley is best suited for animal feed, Malting barley is usually lower protein which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy
8.
Wheat
–
Wheat is a cereal grain, originally from the Levant region but now cultivated worldwide. In 2016, world production of wheat was 749 million tonnes, making it the second most-produced cereal after maize, since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st Century. This grain is grown on land area than any other commercial food. World trade in wheat is greater than for all other crops combined, globally, wheat is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals and staple foods. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. In a small part of the population, gluten – the major part of wheat protein – can trigger coeliac disease, non-coeliac gluten sensitivity, gluten ataxia. Cultivation and repeated harvesting and sowing of the grains of wild grasses led to the creation of domestic strains, in domesticated wheat, grains are larger, and the seeds remain attached to the ear by a toughened rachis during harvesting. In wild strains, a more fragile rachis allows the ear to easily shatter, as the traits that improve wheat as a food source also involve the loss of the plants natural seed dispersal mechanisms, highly domesticated strains of wheat cannot survive in the wild. Cultivation of wheat began to spread beyond the Fertile Crescent after about 8000 BCE, jared Diamond traces the spread of cultivated emmer wheat starting in the Fertile Crescent sometime before 8800 BCE. Archaeological analysis of wild emmer indicates that it was first cultivated in the southern Levant with finds dating back as far as 9600 BCE, Genetic analysis of wild einkorn wheat suggests that it was first grown in the Karacadag Mountains in southeastern Turkey. Dated archeological remains of wheat in settlement sites near this region, including those at Abu Hureyra in Syria. With the anomalous exception of two grains from Iraq ed-Dubb, the earliest carbon-14 date for einkorn wheat remains at Abu Hureyra is 7800 to 7500 years BCE. Remains of harvested emmer from several sites near the Karacadag Range have been dated to between 8600 and 8400 BCE, that is, in the Neolithic period and these remains were dated by Willem van Zeist and his assistant Johanna Bakker-Heeres to 8800 BCE. They also concluded that the settlers of Tell Aswad did not develop this form of emmer themselves, the cultivation of emmer reached Greece, Cyprus and India by 6500 BCE, Egypt shortly after 6000 BCE, and Germany and Spain by 5000 BCE. The early Egyptians were developers of bread and the use of the oven, by 3000 BCE, wheat had reached the British Isles and Scandinavia. A millennium later it reached China, the oldest evidence for hexaploid wheat has been confirmed through DNA analysis of wheat seeds, dating to around 6400-6200 BCE, recovered from Çatalhöyük. The first identifiable bread wheat with sufficient gluten for yeasted breads has been identified using DNA analysis in samples from a dating to approximately 1350 BCE at Assiros in Macedonia. From Asia, wheat continued to spread throughout Europe, in the British Isles, wheat straw was used for roofing in the Bronze Age, and was in common use until the late 19th century
9.
Rye
–
Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the tribe and is closely related to barley. Rye grain is used for flour, rye bread, rye beer, crisp bread, some whiskeys, some vodkas and it can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats. Rye is a grain and should not be confused with ryegrass, which is used for lawns, pasture. Rye is one of a number of species grow wild in central and eastern Turkey. It is possible that rye traveled west from Turkey as an admixture in wheat. Since the Middle Ages people have cultivated rye widely in Central and it serves as the main bread cereal in most areas east of the French-German border and north of Hungary. In Southern Europe, it was cultivated on marginal lands, claims of much earlier cultivation of rye, at the Epipalaeolithic site of Tell Abu Hureyra in the Euphrates valley of northern Syria remain controversial. Critics point to inconsistencies in the dates, and identifications based solely on grain. Winter rye is any breed of rye planted in the fall to provide cover for the winter. It grows during warmer days of the winter when sunlight temporarily warms the plant above freezing and it is sometimes used in winter gardens and is a common nurse crop. Rye is grown primarily in Eastern, Central and Northern Europe, the main rye belt stretches from northern Germany through Poland, Ukraine, Belarus, Lithuania and Latvia into central and northern Russia. Rye is also grown in North America, in South America, in Oceania, in Turkey, in Kazakhstan, production levels of rye have fallen in most of the producing nations, as of 2012. For instance, production of rye in Russia fell from 13.9 million metric tons in 1992 to 2.1 t in 2012, most rye is consumed locally or exported only to neighboring countries, rather than being shipped worldwide. Rye is highly susceptible to the ergot fungus, consumption of ergot-infected rye by humans and animals results in a serious medical condition known as ergotism. Ergotism can cause physical and mental harm, including convulsions, miscarriage, necrosis of digits, hallucinations. Historically, damp northern countries that have depended on rye as a staple crop were subject to epidemics of this condition. There have been occurrence of ergotism with periods where there were incidents of people persecuted for being witches
10.
Single malt whisky
–
Single malt whisky is malt whisky from a single distillery, that is, whisky distilled from fermented mash made exclusively with malted grain, as distinguished from unmalted grain. Single malts are typically associated with single malt Scotch, though they are produced in various other countries. While the Scotch model is usually copied internationally, these constraints may not apply to whisky marketed as single malt that is produced elsewhere, all single malt goes through a similar batch production process, as outlined below. These single barrel variants afford the opportunity for the consumer to see the influence of different types of storage on the same whisky. The more common form of Single Malt is a marrying at bottling time of various batches that are mixed or vatted to achieve consistent flavours from one bottling run to the next, water is first added to the barley to promote germination. At a later stage, prior to fermentation, it is mixed with ground barley grist to create a mash, water is also used later in the production process to dilute most whisky before maturation, and added once again before bottling. Most distilleries use different water sources in the steps. Most new-make malt whisky is diluted to about 62. 5% before it is placed in casks to mature and these days, many distilleries are using distilled water for diluting whisky before it is casked as well as for diluting the whisky to bottling strength after maturation. Others, like Jura or Bruichladdich use water from local burns or springs to dilute new-make before it is casked, much new-make whisky is shipped in tanker trucks to central warehouses where local tap water is used to dilute it before casking, and again at bottling time. Since large amounts of water are used during the process of whisky production, barley, yeast and water are the only ingredients required in the production of single malt whisky. The barley used to make the whisky is malted by soaking the grain in water for two to three days and allowing it to germinate and this process releases enzymes, which convert starch to fermentable sugars. Traditionally in Scotland each distillery had its own malting floor where the seeds were regularly turned. The pagoda roof which ventilated the malt kiln can still be seen at many distilleries both in Scotland and in other countries, however, most of the distilleries now use commercial maltsters to prepare their malt. The germination is halted after three to five days, when the amount of starch has been converted to fermentable sugars. The method for drying the germinated barley is by heating it with hot air produced by an oil, in most cases, some level of smoke from a peat-heated fire is introduced to the kiln to add phenols, a smoky aroma and flavour to the whisky. Some of the more intensely smoky malts have phenol levels between 25 and 50 parts per million, islay malts have a reputation for being the most peaty. More subtle malts can have phenol levels of around 2–3 ppm, entirely non-smoked malts are made by the Glengoyne Distillery, which only uses hot air for drying. The malt is milled into a flour which is made of three substances, Husks, Grits, and Flour, to which three courses of hot water are added to extract the sugars
11.
Blended malt whisky
–
A blended malt, formerly called a vatted malt, or pure malt, is a blend of different single malt whiskies from different distilleries. These terms are most commonly used in reference to Scotch whisky, or whisky in that style, the legally anachronistic term vatted was used to describe the blending process but does not automatically equate to creation of a vatted malt. Likewise, the use of the term blended did not necessarily refer to the creation of what is referred to as a blended whisky. A blending of different casks or batches of malt whisky produced from the same distillery is still considered a single malt whisky. The malt part of the term refers to the use of a malted grain to make the whisky, in Scotch whisky, this grain is required to be barley. Moreover, in much of the world, whisky is made using grain that is not malted. In practice, unless a different grain is specifically mentioned, a whisky is assumed to be made from barley. When an age statement appears on the label of a Scotch blended malt whisky, it refers to the amount of time spent in wooden aging casks for the youngest whisky used in the product
12.
Lindores Abbey
–
Lindores Abbey was a Tironensian abbey on the outskirts of Newburgh in Fife, Scotland. Now a much reduced and overgrown ruin, it lies on the banks of the River Tay. The abbey was founded as a house of Kelso Abbey about 1191, by David, Earl of Huntingdon. The first abbot was Guido, Prior of Kelso, under whom the buildings were mostly completed, the church, dedicated to the Blessed Virgin and St. Andrew, was 195 feet long, with transepts 110 feet long. Edward I of England, John Balliol, David II, the abbey was sacked by a mob from Dundee in 1543, and again by John Knox and his supporters in 1559. In the following years the Abbey buildings were quarried as a source of building stone for Newburgh, sections of the imposing precinct wall which once enclosed the abbey can also be seen in fields to the south. Wooden panels of the early 16th century survive from the Abbey in the Laing Museum, Newburgh and, reset in a 19th-century cabinet, in St. Pauls Episcopal Cathedral, Dundee. 1191, Abbey founded by David of Scotland, Earl of Huntingdon, on land granted by his brother King William I.1284 January 17, Alexander, Prince of Scotland, died at Lindores and his death created a succession crisis, eventually leading to Scotlands war with England. 1298, Sir William Wallace visits the Abbey after victory at the Battle of Blackearnside,1402, David Stewart, Duke of Rothesay, is buried at the Abbey, after his death at Falkland Palace. 1488, James Douglas, 9th Earl of Douglas, is buried at the Abbey,1494 June 1, Earliest known recording of Aqua Vitae in Exchequer Rolls refers to Friar John Cor, a Tironension monk of the Abbey. 1559, John Knox sacks the Abbey after his speech at Perth,1793 or 1813, Title of Lord Lindores goes dormant, with abbey lands divided between various families. 1912, Abbey and neighbouring farm purchased from Mugdrum Estate by John Howison and is still in the ownership of his great grandchildren,24 January 2004 Herbermann, Charles, ed. Benedictine Abbey of Lindores. Map sources for Lindores Abbey Lindores Abbey - Home of Scotch Whisky
13.
Newburgh, Fife
–
Newburgh is a royal burgh and parish of Fife, Scotland, having a population of 2,040. Newburgh has grown little since 1901 when the population was counted at 1904 persons and it is situated on the Firth of Tay,7 m. N. W. of Ladybank Junction alongside the Edinburgh to Aberdeen railway line, Newburgh railway station closed in 1955, and has never reopened in spite of local campaigns for its reinstatement. Fife Scottish used to have a depot at East Shore Road, Newburgh is now an outstation of Glenrothes depot, three double deckers are parked overnight every night. For some time, its industries chiefly consisted of the making of linen and floorcloth, malting and quarrying, the harbour was used for the transshipment of the cargoes of Perth-bound vessels of over 200 tons. But most of these industries have now gone, a linoleum factory, owned by Courtaulds, which had been the towns principal employer, closed in May 1980 after a large fire destroyed much of the building. After many years of lying derelict, the factory has since been demolished and cleared. Local services and a few shops provide limited employment, but most residents now commute to larger towns, however, one quarry, for many years owned by Bell Brothers, is still operational, and is now owned by Ennstone Thistle. T Robertson & Sons, of Whinpark Quarry, still run a road contractors business, Newburgh was the birthplace in 1823 of Robert Hunter lexicographer and encyclopaedist. The civil parish has a population of 2,171, the plain Georgian town house, with central tower and spire, was built on the south side of the High Street in 1808. It forms a block with the other houses. The Laing Museum and Library was added to the side of the street in 1894-96. The castle was abandoned in 1772 when the estate was sold and it has been unroofed for at least 200 years and is in an increasingly dangerous state of disrepair. A lintel dated 1620 has been re-used in one of the steadings building, lindores Abbey is situated near the Tay, on the East side of the town. The monastic church itself had an aisle on the north side, with aisled north and south transepts, a central tower. The monks were noted agriculturists and their orchards famous, numerous architectural fragments from the Abbey are built into buildings in the town. Lindores Abbey is also famous as the birthplace of Scotch Whisky owing to its links to Friar John Cor, the Abbey is now home to the McKenzie Smith family and has been for 100 years. The site is being preserved and added to in the form of a new distillery, the multi-walled Pictish hill fort of Clatchard Craig once stood to the south of the town
14.
Dram (unit)
–
The dram was originally both a coin and a weight in ancient Greece. It refers to a unit of mass in the avoirdupois system, the unit of volume is more correctly called a fluid dram, fluid drachm, fluidram or fluidrachm. The Attic Greek drachma was a weight of 6 obols, 1⁄100 Greek mina, the Roman drachma was a weight of 1⁄96 Roman pounds, or about 3.41 grams. A coin weighing one drachma is known as a stater, drachm, the Ottoman dirhem was based on the Sassanian drachm, which was itself based on the Roman dram/drachm. The British Weights and Measures Act of 1878 introduced verification and consequent stamping of apothecary weights, making them officially recognized units of measurement.5 grains, the dram weighs 875⁄32 grains, or exactly 1.7718451953125 grams. In the apothecaries system, which was used in the United States until the middle of the 20th century. The dram apothecaries is equal to 3 scruples or 60 grains, Dram is also used as a measure of the powder charge in a shotgun shell, representing the equivalent of black powder in drams avoirdupois. However, by 1876 the teaspoon had grown larger than it was previously. As there are 60 minims in a dram, using this equivalent for the dosage of medicine was no longer suitable. Todays US teaspoon is equivalent to exactly 1⁄6 US fluid ounces, 1 1⁄3 US fluid drams, while pharmaceuticals are measured nowadays exclusively in metric units, fluid drams are still used to measure the capacity of pill containers. Dram is used informally to mean a small amount of spirituous liquor, the unit is referenced by the phrase dram shop, the US legal term for an establishment that serves alcoholic beverages. The line Whered you get your whiskey, whered you get your dram, appears in some versions of the traditional pre-Civil War American song Cindy. In Monty Pythons song entitled The Bruces Philosophers Song there is the following line, in the old-time music tradition of the United States, there is a tune entitled Give the Fiddler a Dram. In the episode Double Indecency of the TV series Archer the character Cheryl/Carol was carrying around 10 drams of Voles blood, appendix C – General Tables of Units of Measurement in Specifications, Tolerances, and Other Technical Requirements for Weighing and Measuring Devices. Image of Ancient Greek silver drachm with flying Pegasus, Acarnania, Leucas, c
15.
Alcohol proof
–
Alcohol proof is a measure of the content of ethanol in an alcoholic beverage. The term was used in the United Kingdom and was equal to about 1.75 times the alcohol by volume. The UK now uses the ABV standard instead of alcohol proof, in the United States, alcohol proof is defined as twice the percentage of ABV. The measurement of alcohol content and the statement of content on bottles of alcoholic beverages is regulated by law in many countries, the term proof dates back to 16th century England, when spirits were taxed at different rates depending on their alcohol content. Spirits were tested by soaking a pellet of gunpowder in them, if the gunpowder could still burn, the spirits were rated above proof and taxed at a higher rate. As gunpowder would not burn if soaked in rum that contained less than 57. 15% ABV, the gunpowder test was officially replaced by a specific-gravity test in 1816. From the 18th century until 1 January 1980, the UK measured alcohol content by proof spirit, defined as spirit with a gravity of 12⁄13 that of water, or 923 kg/m3, the value 57. 15% is very close to the fraction 4⁄7 =0.5714. Thus, the amounts to declaring that 100° proof spirit has an ABV of 4⁄7. From this, it follows that to convert the ABV to degrees proof, thus pure, 100% alcohol will have 100× = 175° proof, and a spirit containing 40% ABV will have 40× = 70° proof. The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity, 50% alcohol was defined as 100 proof. The use of proof as a measure of alcohol content is now mostly historical, today, liquor is sold in most locations with labels that state its alcohol content as its percentage of alcohol by volume. The European Union follows recommendations of the International Organization of Legal Metrology, oIMLs International Recommendation No.22 provides standards for measuring alcohol strength by volume and by mass. The document does not address alcohol proof or the labeling of bottles, since 1 January 1980, the United Kingdom has used the ABV standard to measure alcohol content, as prescribed by the European Union. The OIML system measures alcohol strength as a percentage of alcohol by volume at a temperature of 20 °C and it replaced the Sikes system of measuring the proof strength of spirits, which had been used in Britain for over 160 years. Britain, which used to use the Sikes scale to display proof and this scale, for all intents and purposes the same as the Gay-Lussac scale previously used by much of mainland Europe, was adopted by all the countries in the European Community in 1980. Using the OIML scale or the Gay-Lussac scale is essentially the same as measuring alcohol by volume except that the figures are expressed in degrees, in the United States, alcohol content is measured in terms of the percentage of alcohol by volume. The Code of Federal Regulations requires that liquor labels must state the percentage of ABV, the regulation permits, but does not require, a statement of the proof provided that it is printed close to the ABV number. For bottled spirits over 100 mL containing no solids, actual alcohol content is allowed to vary within 0. 15% of ABV stated on the label, alcohol proof in the United States is defined as twice the percentage of alcohol by volume
16.
Barrel
–
A barrel, cask, or tun is a hollow cylindrical container, traditionally made of wooden staves bound by wooden or metal hoops. Traditionally, the barrel was a size of measure referring to a set capacity or weight of a given commodity. For example, in the UK a barrel of beer refers to a quantity of 36 imperial gallons, wine was shipped in barrels of 119 litres. Modern barrels and casks can also be made of aluminum, stainless steel, someone who makes barrels is called a barrel maker or cooper. Barrels are only one type of cooperage, other types include, but are not limited to, buckets, tubs, butter churns, hogsheads, firkins, kegs, kilderkins, tierces, rundlets, puncheons, pipes, tuns, butts, pins, and breakers. An aging barrel is used to age wine, distilled spirits such as whiskey, brandy, or rum, beer, tabasco sauce, when a wine or spirit ages in a barrel, small amounts of oxygen are introduced as the barrel lets some air in. Oxygen enters a barrel when water or alcohol is lost due to evaporation, in an environment with 100% relative humidity, very little water evaporates and so most of the loss is alcohol, a useful trick if one has a wine with very high proof. Most beverages are topped up from other barrels to prevent significant oxidation, although others such as vin jaune, beverages aged in wooden barrels take on some of the compounds in the barrel, such as vanillin and wood tannins. The presence of these depends on many factors, including the place of origin, how the staves were cut and dried. After roughly three years, most of a barrels flavor compounds have been leached out and it is well on its way to becoming neutral, barrels used for aging are typically made of French or American oak, but chestnut and redwood are also used. Some Asian beverages use Japanese cedar, which imparts an unusual, in Peru and Chile, a grape distillate named pisco is either aged in oak or in earthenware. Some wines are fermented on barrel, as opposed to in a container like steel or wine-grade HDPE tanks. Wine can also be fermented in large tanks, which—when open to the atmosphere—are called open-tops. Other wooden cooperage for storing wine or spirits range from smaller barriques to huge casks, the tastes yielded by French and American species of oak are slightly different, with French oak being subtler, while American oak gives stronger aromas. To retain the desired measure of oak influence, a winery will replace a certain percentage of its barrels every year, some winemakers use 200% new oak, where the wine is put into new oak barrels twice during the aging process. Bulk wines are more cheaply flavored by soaking oak chips in them instead of being aged in a barrel. Sherry is stored in 600-litre casks made of North American oak, the casks, or butts, are filled five-sixths full, leaving the space of two fists empty at the top to allow flor to develop on top of the wine. NOTE, This section uses both the U. S. –Irish typical spelling whiskey and the British–Canadian typical spelling whisky, laws in several jurisdictions require that whiskey be aged in wooden barrels
17.
Litre
–
The litre or liter is an SI accepted metric system unit of volume equal to 1 cubic decimetre,1,000 cubic centimetres or 1/1,000 cubic metre. A cubic decimetre occupies a volume of 10×10×10 centimetres and is equal to one-thousandth of a cubic metre. The original French metric system used the litre as a base unit. The word litre is derived from an older French unit, the litron, whose name came from Greek — where it was a unit of weight, not volume — via Latin, and which equalled approximately 0.831 litres. The litre was also used in subsequent versions of the metric system and is accepted for use with the SI. The spelling used by the International Bureau of Weights and Measures is litre, the less common spelling of liter is more predominantly used in American English. One litre of water has a mass of almost exactly one kilogram. Subsequent redefinitions of the metre and kilogram mean that this relationship is no longer exact, a litre is defined as a special name for a cubic decimetre or 10 centimetres ×10 centimetres ×10 centimetres. Hence 1 L ≡0.001 m3 ≡1000 cm3, from 1901 to 1964, the litre was defined as the volume of one kilogram of pure water at maximum density and standard pressure. The kilogram was in turn specified as the mass of a platinum/iridium cylinder held at Sèvres in France and was intended to be of the mass as the 1 litre of water referred to above. It was subsequently discovered that the cylinder was around 28 parts per million too large and thus, during this time, additionally, the mass-volume relationship of water depends on temperature, pressure, purity and isotopic uniformity. In 1964, the definition relating the litre to mass was abandoned in favour of the current one, although the litre is not an official SI unit, it is accepted by the CGPM for use with the SI. CGPM defines the litre and its acceptable symbols, a litre is equal in volume to the millistere, an obsolete non-SI metric unit customarily used for dry measure. The litre is often used in some calculated measurements, such as density. One litre of water has a mass of almost exactly one kilogram when measured at its maximal density, similarly,1 millilitre of water has a mass of about 1 g,1,000 litres of water has a mass of about 1,000 kg. It is now known that density of water depends on the isotopic ratios of the oxygen and hydrogen atoms in a particular sample. The litre, though not an official SI unit, may be used with SI prefixes, the most commonly used derived unit is the millilitre, defined as one-thousandth of a litre, and also often referred to by the SI derived unit name cubic centimetre. It is a commonly used measure, especially in medicine and cooking, Other units may be found in the table below, where the more often used terms are in bold
18.
US gallon
–
The gallon is a unit of measurement for liquid capacity in both the US customary units and the British imperial systems of measurement. Three significantly different sizes are in current use, the imperial gallon defined as 4, while there is no official symbol for the gallon, gal is in common use. The gallon currently has one definition in the system. Historically, there were many definitions and redefinitions, there were more than a few systems of liquid measurements in the pre-1884 United Kingdom. The imperial fluid ounce is defined as 1⁄160 of a gallon, there are four quarts in a gallon. The US gallon is legally defined as 231 cubic inches, which is exactly 3.785411784 liters, a US liquid gallon of water weighs about 8.34 pounds or 3.78 kilograms at 62 °F, making it about 16. 6% lighter than the imperial gallon. There are four quarts in a gallon, two pints in a quart and 16 US fluid ounces in a US pint, which makes the US fluid ounce equal to 1⁄128 of a US gallon. For example, the volume of products and alcoholic beverages are both referenced to 60 °F in government regulations. This dry measure is one-eighth of a US Winchester bushel of 2150.42 cubic inches, the US dry gallon is not used in commerce, and is not listed in the relevant statute, which jumps from the dry quart to the peck. The Imperial gallon is used in life in the United Kingdom. Gallons used in fuel economy expression in Canada are Imperial gallons, the gallon was removed from the list of legally defined primary units of measure catalogued in the EU directive 80/181/EEC, for trading and official purposes, with effect from 31 December 1994. Under the directive the gallon could still be used – but only as a supplementary or secondary unit, Ireland also passed legislation in response to the EU directive with the effective date being 31 December 1993. Though the gallon has ceased to be the legally defined primary unit, it can still be used in both the UK and Ireland as a supplementary unit. The Imperial gallon continues to be used as a unit of measure in Anguilla, Antigua and Barbuda, the Bahamas, the British Virgin Islands, the Cayman Is. Dominica, Grenada, Montserrat, Myanmar, St. Kitts & Nevis, St. Lucia, and St. Vincent & the Grenadines. Other than the United States, the US gallon is used in Liberia, Belize, Colombia, The Dominican Republic, Ecuador, El Salvador, Guatemala, Haiti, Honduras, Nicaragua, and Peru. The United Arab Emirates started selling gasoline by the litre in 2010, along with Guyana, the two former had used the Imperial gallon, and the latter the US gallon until they switched. Antigua and Barbuda plan to switch over to using litres by 2015
19.
Gallon
–
The gallon is a unit of measurement for liquid capacity in both the US customary units and the British imperial systems of measurement. Three significantly different sizes are in current use, the imperial gallon defined as 4, while there is no official symbol for the gallon, gal is in common use. The gallon currently has one definition in the system. Historically, there were many definitions and redefinitions, there were more than a few systems of liquid measurements in the pre-1884 United Kingdom. The imperial fluid ounce is defined as 1⁄160 of a gallon, there are four quarts in a gallon. The US gallon is legally defined as 231 cubic inches, which is exactly 3.785411784 liters, a US liquid gallon of water weighs about 8.34 pounds or 3.78 kilograms at 62 °F, making it about 16. 6% lighter than the imperial gallon. There are four quarts in a gallon, two pints in a quart and 16 US fluid ounces in a US pint, which makes the US fluid ounce equal to 1⁄128 of a US gallon. For example, the volume of products and alcoholic beverages are both referenced to 60 °F in government regulations. This dry measure is one-eighth of a US Winchester bushel of 2150.42 cubic inches, the US dry gallon is not used in commerce, and is not listed in the relevant statute, which jumps from the dry quart to the peck. The Imperial gallon is used in life in the United Kingdom. Gallons used in fuel economy expression in Canada are Imperial gallons, the gallon was removed from the list of legally defined primary units of measure catalogued in the EU directive 80/181/EEC, for trading and official purposes, with effect from 31 December 1994. Under the directive the gallon could still be used – but only as a supplementary or secondary unit, Ireland also passed legislation in response to the EU directive with the effective date being 31 December 1993. Though the gallon has ceased to be the legally defined primary unit, it can still be used in both the UK and Ireland as a supplementary unit. The Imperial gallon continues to be used as a unit of measure in Anguilla, Antigua and Barbuda, the Bahamas, the British Virgin Islands, the Cayman Is. Dominica, Grenada, Montserrat, Myanmar, St. Kitts & Nevis, St. Lucia, and St. Vincent & the Grenadines. Other than the United States, the US gallon is used in Liberia, Belize, Colombia, The Dominican Republic, Ecuador, El Salvador, Guatemala, Haiti, Honduras, Nicaragua, and Peru. The United Arab Emirates started selling gasoline by the litre in 2010, along with Guyana, the two former had used the Imperial gallon, and the latter the US gallon until they switched. Antigua and Barbuda plan to switch over to using litres by 2015
20.
Caramel color
–
Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates, in general in the presence of acids, alkalis, or salts and it is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from yellow to amber to dark brown. Caramel color is widely approved for use in food globally but application, caramel color is manufactured by heating carbohydrates, either alone or in the presence of acids, alkalis, and/or salts. Caramel color is produced from commercially available nutritive sweeteners consisting of fructose, dextrose, invert sugar, sucrose, malt syrup, molasses, starch hydrolysates, antifoaming agents, such as polyglycerol esters of fatty acids, may be used as processing aids during manufacture. Its color ranges from pale-yellow to amber to dark-brown, caramel color molecules carry either a positive or a negative charge depending upon the reactants used in their manufacture. Problems such as precipitation, flocculation, or migration can be eliminated with the use of a properly charged caramel color for the intended application. Color Intensity is defined as the absorbance of a 1 mg/mL solution in water, in this case, A stands for absorbance and TS stands for total solids. Color Intensity = A ∗100 T S The color tone of the color is also important. This is defined by the Linner Hue Index, which is the measure of the color hue or red characteristics of the caramel color and it is a function of the absorbance of light of wavelengths 510 and 610 nm. In general, the higher the Tinctorial Power, K0.56, the lower the Hue Index, various other indices are in use around the world and there are conversion factors between them. Though the primary function of caramel color is for coloration, it also serves additional functions, the United States Food and Drug Administration classifies and regulates caramel color in Title 21 CFR §73.85 as a generally recognized as safe color additive exempt from certification. Unless a food has a standard of identity, caramel color may be used in foods generally at levels consistent with good manufacturing practice. The IPCS has concluded that caramel color does not exhibit carcinogenicity or mutagenicity, caramel color has excellent microbiological stability. When reacted with sulfites, caramel color may retain traces of sulfite after processing, however, in finished food products, labeling is usually required only for sulfite levels above 10 ppm. Caramel coloring may be derived from a variety of products that are themselves common allergens, starch hydrolysates, malt syrup. North American and European manufacturers mostly use glucose derived from corn or wheat to produce caramel color, which is highly processed and is generally considered gluten-free
21.
Cardhu distillery
–
Cardhu is a Speyside distillery near Archiestown, Moray, Scotland, founded by the whisky smuggler John Cumming in 1824. The distillery is currently run by Diageo and the distillerys Scotch whisky makes up an important part of the famous Johnnie Walker blended whiskies, the word Cardhu derives from the Scots Gaelic Carn Dubh, meaning Black Rock. The distillery was set up by John Cumming, who had previously been a whisky smuggler, the distillery was sited high up on Mannoch Hill, above the River Spey due to the peat softening the water. The distillery started as farm distillery working on a seasonal basis after the harvest had been gathered, the distillery was mainly run by his wife Helen who used to sell bottles of whisky to passers-by through the window of their farmhouse. In 1885 the distillery was rebuilt on a new piece of land but continued to stay in the hands of the Cummings, being run by Elizabeth Cumming, the stills from the old distillery building were sold to William Grant who set up Glenfiddich distillery. The new building and stills meant that Cardhu could produce triple the amount of whisky it had previously produced and these higher production levels led to Johnnie Walker and Sons buying much of Cardhus output to put into their increasingly popular blend. In 1893 Elizabeth Cumming sold the distillery to Johnnie Walker and Sons on the condition that the Cumming family could continue the running of the distillery. Cardhu distillery kept working under these conditions until the onset of the Second World War when wartime restrictions meant that it was harder to use barley for distilling purposes. In 1960 the distillerys still-house, mash-house and tun-room were rebuilt, and in 1970 steam coils were introduced to heat the stills, spring water from Mannoch Hill started to be mixed with water from the local Lynne burn to supply the increased production of the distillery. The decision by Diageo angered both consumers and other producers who were worried that the single malt image would be damaged. Diageo responded to the criticism by agreeing to change the label style, sales of Cardhu pure malt dropped substantially due to the change. Cardhu recommenced producing a single malt in 2006, Cardhu single malt is 40% ABV and has 222 calories per 100ml
22.
Glenfiddich
–
Glenfiddich is a Speyside single malt Scotch whisky owned and produced by William Grant & Sons in Dufftown, Scotland. Glenfiddich means ‘Valley of the Deer in Scottish Gaelic, hence the presence of a symbol on Glenfiddich bottles. Glenfiddich is the worlds best-selling single-malt whisky and also the most awarded at the International Spirits Challenge, the Glenfiddich Distillery was founded in 1886 by William Grant in Dufftown, Scotland, in the glen of the River Fiddich. The Glenfiddich single malt whisky first ran from the stills on Christmas Day,1887, in the 1920s, with prohibition in force in the USA, Glenfiddich was one of a very small number of distilleries to increase production. This put them in a position to meet the sudden rise in demand for fine aged whiskies that came with the repeal of prohibition. In 1956 the Grants brand launched the now-iconic triangular bottle, designed by Hans Schleger, following difficult times in the 1960s and 70s, many small, independent distillers were bought up or went out of business. In order to survive, W. Grant & Sons expanded their production of the drink, and introduced advertising campaigns and a visitors centre. In this period also took the decision to begin marketing single malt as a premium brand in its own right. Later, W. Grant & Sons was one of the first distilleries to package its bottles in tubes and gift tins and this marketing strategy was successful, and Glenfiddich has now become the worlds best-selling single malt. It is sold in 180 countries, and accounts for about 35% of single malt sales, Glenfiddich is currently managed by the fifth generation of William Grants descendants. In September 2014, William Grant & Sons agreed to acquire Drambuie for an undisclosed price rumoured to be in the region of £100 million, Glenfiddich whisky is produced at the Glenfiddich Distillery in Dufftown. The water source is the Robbie Dhu springs, Glenfiddich is matured in oak casks such as rum casks from the Caribbean, Bourbon whiskey barrels from America, or sherry butts from Jerez in Spain. The distillery uses 28 distinctively-shaped copper pot stills that are smaller than now in use at most other distilleries. All are handmade and Glenfiddich employs a team of permanent craftsmen to maintain them, in 1937, cask 843 was filled with spirit from the stills at The Glenfiddich distillery in Dufftown. Over its life ten consecutive warehouse masters watched over the cask, after 64 years, in October 2001, Glenfiddichs Malt Master David Stewart declared that cask 843 was finally ready to be bottled. Just 61 bottles were left in the cask, Glenfiddichs whiskies have performed well at international spirits ratings competitions. The 12,15,18, and 21-year offerings have all rated well in the San Francisco World Spirits Competition and the Beverage Testing Institutes reviews. On balance, the 15-year whisky has performed the best, receiving three medals at the 2007–2010 San Francisco competitions and a score of 91 with the Beverage Testing Institute
23.
Talisker distillery
–
Talisker distillery is an Island single malt Scotch whisky distillery based in Carbost, Scotland on the Isle of Skye. The distillery is operated by Diageo, and is marketed as part of their Classic Malts series, the brand is sold as a premium whisky. The distillery was rebuilt 1880–87 and extended in 1900, when a new lease for the distillery was negotiated with the chief of Clan MacLeod in 1892 the annual payment was to be £23. 12s and a ten-gallon cask of best-quality Talisker. It was rebuilt in 1960 after a fire completely destroyed the distillery. The distillery operates five stills, two wash stills and three spirit stills, all the stills use worm tubs rather than a modern condenser, which are believed to give the whisky a fuller flavour. During this early period, the whisky was produced using a triple distilling method, Talisker was acquired by Distillers Company in 1925 and is now part of Diageo. After the 1960 fire, five exact replicas of the stills were constructed to preserve the original Talisker flavour. In 1972 the stills were converted to steam heating and the floor was demolished. Talisker’s water comes from directly above the distillery via a network of pipes. The malted barley used in production comes from Muir of Ord, Talisker has an unusual feature—swan neck lye pipes. A loop in the pipes takes the vapour from the stills to the worm tubs so some of the alcohol already condenses before it reaches the cooler and it then runs back into the stills and is distilled again. Talisker now has an output of three and a half million litres of spirit. Talisker was the favourite whisky of writers Robert Louis Stevenson and HV Morton, in his poem The Scotsmans Return From Abroad, Stevenson mentioned The king o drinks, as I conceive it, Talisker, Islay, or Glenlivet. The spirit is most frequently matured in American oak casks, the malt is peated to a phenol level of approximately 18–22 parts per million, which is a medium peating level. Additionally, the used for production, from Cnoc nan Speireag. The distillery began producing special bottlings of the whisky for connoisseurs in the early 2000s, with a 20-, the 25-year bottling, despite being more expensive than the 20-year bottling, was distributed more widely. The 10-, 18-, 25- and 30-year Taliskers have been awarded gold medals from the San Francisco World Spirits Competition. The 10- and 18-year varieties, meanwhile, have received scores of 85-89, Talisker Distillers Edition won Best Islands Single Malt at the 2013 World Whiskies Awards
24.
Islay whisky
–
Islay whisky is Scotch whisky made on Islay or Ìle in Gaelic, one of the southernmost of the Inner Hebridean Islands located off the west coast of Scotland. Islay is one of five whisky distilling localities and regions in Scotland whose identity is protected by law, there are eight active distilleries and the industry is the islands second largest employer after agriculture. Many describe this as a medicinal flavour and they also possess notes of iodine, seaweed and salt. Caol Ila, on the side of the island, across from Jura. Trees, other than plantations, on islands are scattered. Islay peat is reputedly the best flavoured for scotch production, the other distilleries on the island make whisky in a variety of styles. Bunnahabhain makes much lighter whiskies which are generally lightly peated, Bowmore produces a whisky which is well balanced, using a medium-strong peating level but also using sherry-cask maturation. The newest distillery, Kilchoman, started production in late 2005, in location it is unlike the other seven distilleries, which are all by the sea. The oldest record of a distillery on the island of Islay refers to Bowmore in 1779. For example, Port Charlotte distillery operated from 1829 to 1929, in March 2007 Bruichladdich Distillery announced the reopening of the distillery at Port Charlotte, which was closed in 1929, and was also known as the Lochindaal distillery. ISBN 0-907115-90-X Islay Whisky Society Argyll Tourist Board Google Earth placemark with Islay distilleries The Islay Whisky Chapter Austria
25.
Speyside single malt
–
Speyside single malts are single malt Scotch whiskies, distilled in Strathspey, the area around the River Spey in Moray and Badenoch and Strathspey, in northeastern Scotland. The two best-selling single malt whiskies in the world, The Glenlivet and Glenfiddich, come from Speyside, Speyside has the greatest number of distilleries of any of the whisky-producing areas of Scotland. Speyside whiskies can generally be classified as light and grassy or rich, Speyside is a protected locality for Scotch Whisky distilling under UK Government legislation
26.
Sherry
–
Sherry is a fortified wine made from white grapes that are grown near the town of Jerez de la Frontera in Andalusia, Spain. Sweet dessert wines are made from Pedro Ximenez or Moscatel grapes. The word Sherry is an anglicisation of Xeres, Sherry was previously known as sack, from the Spanish saca, meaning extraction from the solera. In 1933 the Jerez Denominación de Origen was the first Spanish denominación to be recognised in this way. Jerez-Xeres-Sherry and sharing the same governing council as D. O, after fermentation is complete, the base wines are fortified with grape spirit in order to increase their final alcohol content. Wines classified as suitable for aging as Fino and Manzanilla are fortified until they reach an alcohol content of 15.5 per cent by volume. As they age in barrel, they develop a layer of flor—a yeast-like growth that helps protect the wine from excessive oxidation and those wines that are classified to undergo aging as Oloroso are fortified to reach an alcohol content of at least 17 per cent. They do not develop flor and so oxidise slightly as they age, because the fortification takes place after fermentation, most sherries are initially dry, with any sweetness being added later. In contrast, port wine is fortified halfway through its fermentation, Sherry is regarded by many wine writers as underappreciated and a neglected wine treasure. Jerez has been a centre of viniculture since wine-making was introduced to Spain by the Phoenicians in 1100 BC, the practice was carried on by the Romans when they took control of Iberia around 200 BC. The Moors conquered the region in AD711 and introduced distillation, during the Moorish period, the town was called Sherish, from which both Sherry and Jerez are derived. Wines similar in style to Sherry have traditionally made in the city of Shiraz in mid-southern Iran. Wine production continued through five centuries of Arab Empires rule, in 1264 Alfonso X of Castile took the city. From this point on, the production of sherry and its export throughout Europe increased significantly, by the end of the 16th century, sherry had a reputation in Europe as the worlds finest wine. Christopher Columbus brought sherry on his voyage to the New World, Sherry became very popular in Great Britain, especially after Francis Drake sacked Cadiz in 1587. At that time Cadiz was one of the most important Spanish seaports, among the spoils Drake brought back after destroying the fleet were 2,900 barrels of sherry that had been waiting to be loaded aboard Spanish ships. This helped to popularize Sherry in the British Isles, because sherry was a major wine export to the United Kingdom, many English companies and styles developed. Many of the Jerez cellars were founded by British families, in 1894 the Jerez region was devastated by the insect phylloxera
27.
Port wine
–
Port wine is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a wine, though it also comes in dry, semi-dry. Fortified wines in the style of port are also produced outside Portugal, most notably in Australia, France, South Africa, Canada, India, Argentina, under European Union Protected Designation of Origin guidelines, only the product from Portugal may be labelled as port or Porto. Port is produced from grapes grown and processed in the demarcated Douro region, the fortification spirit is sometimes referred to as brandy but it bears little resemblance to commercial brandies. The wine is stored and aged, often in barrels stored in a Lodge as is the case in Vila Nova de Gaia. The Douro valley where port wine is produced was defined and established as a region, or appellation in 1756, making it the third oldest, after Chianti. The reaches of the valley of the Douro River in northern Portugal have a microclimate that is optimal for cultivation of olives, almonds, the demarcation of the Douro River Valley includes a broad swath of land of pre-Cambrian schist and granite. Beginning around the village of Barqueiros, the valley extends eastward nearly to the Spanish border, the region is protected from the influences of the Atlantic Ocean by the Serra do Marão mountains. The area is sub-divided into 3 official zones-the Baixo Corgo, the Cima Corgo, Baixo Corgo – The westernmost zone located downstream from the river Corgo, centred on the municipality of Peso da Régua. This region is the wettest port production zone, receiving an average of 900 mm, the grapes grown here are used mainly for the production of inexpensive ruby and tawny ports. Cima Corgo – Located further upstream from the Baixo Corgo, this region is centred on the town of Pinhão, the summertime average temperature of the regions are a few degrees higher and rainfall is about 200 mm less. The grapes grown in this zone are considered of higher quality, being used in bottlings of Vintage, Reserve, aged Tawny, Douro Superior – The easternmost zone extending nearly to the Spanish border. This is the least cultivated region of Douro, due in part to the difficulties of navigating the river past the rapids of Cachão da Valeira and this is the most arid and warmest region of the Douro. The overall terrain is flat with the potential for mechanization. Over a hundred varieties of grapes are sanctioned for port production, Touriga Nacional is widely considered the most desirable port grape but the difficulty in growing it and the small yields cause Touriga Francesa to be the most widely planted grape. White ports are produced the way as red ports, except that they use white grapes—Donzelinho Branco, Esgana-Cão, Folgasão, Gouveio, Malvasia Fina, Rabigato. While a few shippers have experimented with Ports produced from a variety of grapes. Grapes grown for port are generally characterised by their small, dense fruit which produce concentrated and long-lasting flavours, in 2013, there were 8.7 million cases of port sold,3. 6% less than the previous year, at a value of $499 million
28.
Pot still
–
A pot still is a type of distillation apparatus or still used to distill alcoholic spirits such as whisky or cognac. Pot stills operate on a batch distillation basis, traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired. By law, cognac, Irish and Scotch malt whiskies, during first distillation, the pot still is filled about two-thirds full of a fermented liquid with an alcohol content of about 7-12%. In the case of distillation, the liquid used is a beer, while in the case of brandy production. The pot still is then heated so that the liquid boils, the liquid being distilled is a mixture of mainly water and alcohol, along with smaller amounts of other by-products of fermentation, such as aldehydes and esters. Alcohol has a boiling point of 78.4 °C, compared with pure water. As alcohol has a boiling point, it is more volatile. Therefore, the concentration of alcohol in the vapour phase above the liquid, is higher than in the liquid itself and this distillate, called low wines has a concentration of about 25–35% alcohol by volume. These low wines can be distilled a second time in a pot still to yield a distillate with a higher concentration of alcohol. In the case of many Irish whiskeys, the spirit is further distilled a third time, however, Cognac and most single malt scotch whiskys are only distilled twice. During distillation, the initial and final portions of spirit which condense may be captured separately from that in the centre or heart of the distillation and this is because these portions of the distillate may contain high concentrations of methanol, or other congeners. The modern pot still is a descendant of the alembic, a distillation device. The largest pot still ever used was located in the Old Midleton Distillery, County Cork, constructed in 1825, it had a capacity of 31,618 imperial gallons and is no longer in use. The largest pot stills currently in use are located in the neighbouring New Midleton Distillery, County Cork, Ireland
29.
Johnnie Walker
–
Johnnie Walker is a brand of Scotch whisky owned by Diageo that originated in Kilmarnock, Ayrshire, Scotland. It is the most widely distributed brand of blended Scotch whisky in the world, sold in almost every country, with annual sales of the equivalent of over 226.2 million 750 ml bottles in 2015. Originally known as Walkers Kilmarnock Whisky, the Johnnie Walker brand is a left by John Johnnie Walker after he started to sell whisky in his grocers shop in Ayrshire. The brand became popular, but after Walkers death in 1857 it was his son Alexander Walker, in Britain prior to 1860, it was illegal to sell blended whisky. During that time John Walker sold a number of single malt whiskies—notably his own Walkers Kilmarnock, in 1867, he launched Johnnie Walker’s first commercial blend and called it Old Highland Whisky. He then made the move of engaging ships’ captains as his agents to carry his whisky wherever ships could sail. Before long, his unique blend was available around the globe, Alexander Walker introduced the iconic square bottle in 1860. This meant more bottles fitting the same space and resulted in fewer broken bottles, the other identifying characteristic of the Johnnie Walker bottle is the label, which is applied at an angle of 24 degrees and allows text to be made larger and more visible. From 1906 to 1909, Johns grandsons George and Alexander II expanded the line, Johnnie Walker White was dropped during World War I. In 1932, Alexander II added Johnnie Walker Swing to the line, the originating from the unusual shape of the bottle. The company joined Distillers Company in 1925, Distillers was acquired by Guinness in 1986, and Guinness merged with Grand Metropolitan to form Diageo in 1997. On 1 July 2009, Bryan Donaghey, Diageo Managing Director for Global Supply Scotland, under a restructuring programme across Scotland, production would be moved from the brands original home to Diageo plants in Leven, Fife, and Shieldhall, Glasgow. News of the closure had widespread media attention and condemnation. Following the decision, a campaign was waged to try to persuade Diageo to reverse this decision. However, on 9 September 2009 Diageo stated that intended to press ahead with the move away from Kilmarnock. The Johnnie Walker plant, the largest employer in the town of Kilmarnock, for most of its history Johnnie Walker only offered a few blends. In recent years there have been special and limited bottlings. Red Label, an 80 proof blend of 35 grain and malt whiskies and it is intended for making mixed drinks
30.
Ballantine's
–
Ballantines is a range of blended Scotch whiskies produced by Pernod Ricard in Dumbarton, Scotland. The Ballantines flavour is dependent on 50 single malts, four single grains and in particular the fingerprint malts from Miltonduff, the brand has won many accolades and awards for its products. The worlds second highest selling Scotch whisky, it has historically strong in Southern Europe. The heritage of Ballantines Scotch whisky can be traced back to 1827, in 1865 George delegated the stores operation to his eldest son, Archibald, while he opened a larger establishment in Glasgow. Here he concentrated on the wine and spirit trade, catering to clients which included the Hindu Royal Family and he also began to create his own blends. These inspired additional demand, drawing second son, George junior, trading as George Ballantine and Son Ltd, the firm added a bonded warehouse and began to export their Scotch. George senior retired in 1881, George junior taking over, business thrived under George junior, and the family sold out profitably to the firm of Barclay and McKinlay in 1919. Building on the reputation and goodwill of the Ballantines name, the new owners focused on developing it as a brand for their blended whiskys. The same year the company received the Grant of Heraldic Arms featured on their bottles, strong distribution and the popularity of Scotch whisky in the mid-1980s were key influencers in growth. Ballantines was named the number one brand in Europe and the third largest in the world in 1986 with the oldest product Ballantines Finest, in Korea, Ballantines is the clear number one in the super-premium category with its ever-popular Ballantines 17 in addition to 21 and 30. In 1988, the Company became part of the beverage conglomerate Allied Domecq. In 2002 the large Dumbarton Grain distillery was mothballed, with production shifting to the Strathclyde Grain distillery in the Gorbals of Glasgow, in 2005 Ballantines was acquired by Pernod Ricard. Ballantines still maintain a large bonded warehouse complex in Dumbarton East and a bottling plant to the North of the town
31.
Bell's whisky
–
Bells is a brand of blended Scotch whisky originally produced by Arthur Bell & Sons Ltd and now owned by Diageo. It is the highest selling whisky in the UK, in 1851, Arthur Bell began to blend various single malts together to create a more consistent blended whisky. Arthur Bell was the first known whisky manufacturer to appoint a London agent, Bells two sons joined the business in partnership in 1895. Arthur Kinmond was appointed to manage the market and Robert was appointed as head of the brand overseas. By the 1880s the company was focused on blended whisky, in 1921 the partnership became a private company run by Arthur Kinmond after Robert retired to live as a country gentleman. The end of Prohibition in America created a surge in demand, in 1936 the Inchgower distillery was also acquired. The Bell brothers died in 1942 and the accountant, William Govan Farquharson. He focused on advertising the brand more heavily, Bells became a public company in 1949. In 1954, Arthur Bell exported to 130 different countries, by 1970, Bells was the highest selling whisky in Scotland. In the early 1970s, Bells could not afford the budget of the larger whisky distillers. Instead, it focused on the use of mixers with its product and this increased the products popularity with women, and Bells revenues rose by 800% between 1970 and 1979. In 1978 Bells became the UKs highest selling whisky, much of the credit for this expansion is given to the then managing director Raymond Miquel. By 1980 the company had around 35 percent market share in the UK, Arthur Bell & Sons acquired Gleneagles Hotels in 1984. In 1985 the company was acquired by Guinness for $518 million, Blair Athol is the main component of the blend. Dufftown and Inchgower still figure, but Glenkinchie and Caol Ila are also components, the Pittyvaich distillery was used in the blend between 1974 and 1993. Bells is bottled at Diageos Shieldhall plant, the product is 40% ABV in the UK, and 43% ABV in South Africa. The brands top markets are the UK, South Africa, the Nordic countries, Spain, a religious man, modesty prevented Arthur Bell from using his name on his whisky. The Arthur Bell name was not attached to the product until 1904, a yellow floribunda rose was named after Arthur Bell in the early 1960s
32.
Chivas Regal
–
Chivas Regal /ˈʃɪvəs ˈriːɡəl/ is a blended Scotch whisky produced by Chivas Brothers, which is part of Pernod Ricard. Chivas Regal traces its roots back to 1801, Chivas Regals home is Strathisla distillery at Keith, Moray in Speyside, Scotland, the oldest operating Highland distillery, which was founded in 1786. It is the market-leading scotch whisky 12 years and above in Europe, Chivas Regal sales grew by 61% between 2002 and 2008. In global terms, Chivas Regal recorded volume sales of 4.9 million nine litre cases in 2012 and 2013 but sales have decreased steadily since, Chivas Regal 12, Blended from whiskies matured for at least 12 years. The Chivas Brothers Blend, Launched in 2012 as a Duty Free exclusive and this new blend pays tribute to the pioneering art of blending and the Chivas house style, with a predominance of Speyside malts, in particular Strathisla and Longmorn. Chivas Regal Extra, a new no-age-statement expression with a proportion of sherry casks. Chivas Regal 18, Blended from more than 20 single malt Scotch whiskies, winner of multiple Gold awards at the International Wine & Spirits Competition and the San Francisco World Spirits Competition. Chivas Regal 25, Created using whiskies aged at least 25 years, Chivas Regal The Icon, Blended from whiskies matured for at least 25 years. Launched in 2015 initially as a Dubai Travel Retail exclusive and this blend is sold in a hand-blown Dartington Crystal decanter crafted from green glass. Chivas Brothers traces its roots to the opening of a store at 13 King St. The store sold luxury foodstuffs such as coffee, exotic spices, French brandies, in 1842, Chivas Brothers was retained to supply provisions to the royal family at Balmoral Castle upon Queen Victorias first visit to Scotland. In 1843, Chivas Brothers was granted a Royal Warrant to supply goods to Queen Victoria, the May 8,1890 edition of Scotland Magazine described Chivas Brothers as undoubtedly the finest purveying business in the north of Scotland. During the 1850s James Chivas decided to respond to his affluent customers demands for a smoother whisky, the firms first blended Scotch whisky, Royal Glen Dee, was launched, followed in the 1860s by a second proprietary blended Scotch whisky, Royal Strathythan. The whisky was named Chivas Regal, Chivas Regal 25 Year Old was launched in 1909 as the original luxury Scotch, and became a leading brand in the U. S. Chivas Regal continued its success until Prohibition in the 1920s, Chivas Regal was purchased by Seagrams in 1949, which enabled a much wider distribution and marketing system. In 1950, the company Chivas Brothers was able to buy the Strathisla Distillery, Chivas Regal was re-launched as Chivas Regal 12 year old in the US following the disruption of both Prohibition and World War II. Chivas became a brand of the era, and became associated with Frank Sinatra. Chivas Regal was the Scotch whisky requested by Sinatra, along with other spirits brands backstage at performances, and Chivas sponsored Frank Sinatras Diamond Jubilee Tour in 1990
33.
Cutty Sark (whisky)
–
Cutty Sark is a range of blended Scotch whisky produced by Edrington plc of Glasgow, whose main office is less than 10 miles from the birthplace of the famous clipper ship of the same name. The whisky was created on March 23,1923 as a product of Berry Brothers & Rudd, the drawing of the clipper ship Cutty Sark on the label of the whisky bottles is a work of the Swedish artist Carl Georg August Wallin. He was a painter, and this is probably his most famous ship painting. This drawing has been on the whisky bottles since 1955, the Tall Ships Races for large sailing ships were originally known as The Cutty Sark Tall Ships Races, under the terms of sponsorship by the whisky brand. The most popular member of the range, Cutty Sark Original Scots Whisky, is sold in a green bottle with a yellow label. In 2008,2009, and 2011 for example, the San Francisco World Spirits Competition awarded the Cutty Sark blended scotch bronze, the Beverage Testing Institute gave Cutty Sark modest scores of 85 and 87 in 2008 and 2011, respectively. Cutty Sark makes an appearance in many novels by Haruki Murakami, most notably The Wind Up Bird Chronicle, 1Q84 and it is a characters favourite drink in the 1978 novel The Human Factor by Graham Greene. In Charles Bukowskis novel Women, there is a scene where the protagonist Henry Chinaski fights over a bottle of Cutty Sark with his girlfriend, eventually the bottle is broken and he takes a sip from whats left at the bottom. Also Cutty Sark is one time favourite drink of Clive Cusslers hero Dirk Pitt, a bottle of Cutty Sark vintage 1985 is mentioned to be worth a fortune in science fiction novel Lies, Inc. by Philip K. Dick. In Yukio Mishimas 1971 novel The Decay of the Angel, Cutty Sark is the whiskey of choice for Honda, Cutty Sark also featured in the Martin Scorsese film Goodfellas. During one scene Tommy De Vito is heard to order a Cutty and water, james Hadley Chase also refers to Cutty Sark in several of his crime novels. In the second part of the 2009 novel Invisible by Paul Auster, Cutty Sark is often referenced by the main character in Thomas Sherrys novel, Deep Winter. Rick Drummond keeps a bottle at hand for special occasions. Other characters immediately recognise how valuable the bottle is when supplies soon become scarce, Cutty Sark is also mentioned in the Wesley Willis song Drink that Whiskey. Cutty Sark was the drink of choice for baseball superstar Ted Williams, Cutty Sark was the drink of Ike Evans on the television show Magic City. Cutty Sark was also the drink of Sid Abbott on the famous British television sitcom Bless this house, Cutty Sark also featured in the film Pawn Sacrifice starring Tobey Maguire as Bobby Fischer and Liev Schreiber as Boris Spassky. In the movie The Associate, Whoopi Goldberg plays character Laurel Ayres who has to create a fictional white mans name. She is inspired by a bottle of Cutty Sark and uses the name Robert S. Cutty, Cutty Sark was also featured in The Cleveland Show in an episode titled Die Semi-Hard
34.
Dewar's
–
Dewars is a brand of blended Scotch whisky owned by Bacardi, which claims the brands White Label to be the top-selling blended Scotch in the US. Dewar’s is also the world’s most awarded blended Scotch whisky with more than 500 medals earned in international competitions, the Dewars whisky brand was created by John Dewar, Sr. in 1846. Under the control of his two sons, John A. Dewar Jr. and Thomas Tommy Dewar, the brand expanded to become a market leader by 1896. Tommy became famous as the author of a journal, Ramble Round the Globe. Dewars eventually expanded their product by constructing the Aberfeldy Distillery in 1896, the company joined Distillers Company in 1925. Distillers was acquired by Guinness in 1986, and Guinness merged with Grand Metropolitan to form Diageo in 1997, Diageo sold Dewars to Bacardi the next year. Dewar’s rose to prominence in the United States when Andrew Carnegie requested a small keg of Dewar’s Scotch whisky be sent to the White House upon President Benjamin Harrison’s inauguration, Carnegie also sent the same gift to President James Garfield on his inauguration eight years later. In 1987, numerous cases of still perfect Dewars Scotch were recovered by underwater archaeologist E. Lee Spence from the shipwreck of the SS Regina, Dewar’s pioneered the process of “marrying” the whisky in oak casks to allow the blend to age as one within the casks. After the blend is created, the whisky is returned to an oak cask and aged even further to obtain a smooth, Dewars White Label – Created in 1899 by John Dewar & Sons first Master Blender, A. J. It has become the companys top-selling variation, Dewars 12 –12 years old. The blend was created by Dewars sixth master blender, Tom Aitken and this offering has received some awards at international Spirit ratings competitions. From the San Francisco World Spirits Competition, it has received double gold, gold. Dewar’s 15 –15 years old, the blend was created by the current Dewar’s Master Blender Stephanie Macleod. Dewars 18 –18 years old, First released in 2003 and created by Master Blender Tom Aitken. First released in 2003 and definitely not made of people, Dewars Signature – First created in 2003 by Master Blender Tom Aitken using the finest single malts Scotch whiskies available. Dewar’s parent company, John Dewar & Sons, Ltd, the Shield, which is the oldest continuous rugby competition in Australia, was donated by the company to the Victorian Rugby Union upon its inauguration in 1909. Dewars has run television advertisements featuring British actress Michael Fassbender, Dewar’s created the first motion picture advertisement, “It’s Scotch. ”, in 1898. Dewar’s was the first Scotch whisky company to use virtual reality video for a launch for Dewar’s Scratched Cask
35.
Justerini & Brooks
–
Founded in 1749, Justerini & Brooks Ltd. is a fine wine and spirits merchant who have been supplying to every British monarch since the Coronation of King George III in 1761. Today, Justerini & Brooks sell to restaurants, hotels and private individuals, whilst also representing leading winemakers and Chateaux including, Domaine du Comte Liger Belair from La Romanée, Pétrus, Château Lafleur, Bruno Clair, Didier Dagueneau, Weingut Joh. Jos. Prüm, Domaine Weinbach, Altare in Barolo to name a few and it is also known for developing the J&B Rare blended Scotch whisky. The company is owned by multinational Diageo plc, J&B Rare Blend, the standard J&B whisky brand, is a blend of forty-two Scottish malt and grain whiskies. Single malts Knockando, Auchroisk and Glen Spey are at its heart, in terms of flavour, its closest competitor is Cutty Sark. In 1831, Johnson & Justerini was bought by Alfred Brooks, in 1749, Giacomo Justerini from Bologna, fell in love with an opera singer and followed her to London, bringing with him a number of recipes for liqueurs created by his uncle, who was a distiller. He found an English partner, George Johnson, and together they set up as wine merchants, in 1760, Justerini returned to his native land after selling the business to Johnson. That same year, King George III honoured the firm with the first of its eight Royal Warrants. In 1831, the business was bought by Alfred Brooks, a gentleman of means - it was said that his St Johns Wood gardens were large to include a snipe shoot. The firm became Justerini & Brooks, and its headquarters were established in Regents Park, charles Dickens was an early customer. Seeing the potential of blended whisky, J&B was one of the first London spirits merchants to buy up stocks of mature malt whisky, in the early 1950s J&B merged with another company to form United Wine Traders. In 1962, UWT merged with gin producer W&A Gilbey to form International Distillers & Vintners, in 1963 bottling of J&B was carried out at the Strathleven Bonded Warehouse plant in Dumbarton, opened by Edward Heath, helping J&B win six Queens awards for export. IDV became part of Grand Metropolitan in 1972, that merged with Guinness to become Diageo, today J&B is the second best selling blended whisky in the world, after Johnnie Walker. J&B is authorized to be commercialized in, Africa only in Morocco, north and South America except Guyana. Asia only in China, Japan, Jordan, India, Lebanon, South Korea, oceania only in Australia and New Zealand. Official website J&B on uk. thebar. com J&B on Whisky. com
36.
Teacher's Highland Cream
–
Teachers Highland Cream is a brand of blended Scotch whisky produced in Glasgow, Scotland, by Beam Suntory, the US-headquartered subsidiary of Suntory Holdings of Osaka, Japan. The Teachers Highland Cream brand was registered in 1884, Teachers states that it uses fully smoked peat single malt whisky from The Ardmore distillery as its fingerprint whisky along with about 30 other single malt whiskies. Most of the output of the Ardmore distillery is used to produce the Teachers brand, in 1830, William Teacher took advantage of the new Excise Act and began selling whisky. From 1832 he was selling it from his wifes grocery shop in Glasgow, by 1856, with help from his sons, he was granted a licence for consumption and opened his own dram shop. He died in 1876, leaving his two sons William Jr and Adam in charge of the company, known as William Teacher & Sons Ltd and they moved the business to St. Enoch Square, where it remained until 1991. The company opened its Ardmore distillery in 1898, ensuring a supply of Scotch for its Teachers Highland Cream blend. The brand entered the US market after the end of Prohibition in the United States, Teacher & Sons acquired the Glendronach distillery in 1960 and built a modern blending and bottling plant in Glasgow in 1962. In 1976, Teacher & Sons was bought by Allied Breweries, the Glendronach distillery was shut down in 1996 and was later sold off to Chivas Brothers after being reopened in 2002. In 2005, Allied Domecq was taken over by Pernod Ricard, Beam Inc. acquired Ardmore and the Teachers brand, along with Laphroaig distillery on Islay. In 2014, Beam was purchased by Suntory to form Beam Suntory
37.
The Famous Grouse
–
The Famous Grouse is a brand of blended Scotch whisky, first produced by Matthew Gloag & Son in 1896, and currently produced and owned by The Edrington Group. The single malt whiskies used in The Famous Grouse blend include the Edrington-owned Highland Park and its emblem is the Red Grouse, Scotlands national game bird. It has been the highest selling brand in Scotland since 1980. As a standard price blended Scotch whisky, its competitors in its home market are Bells, Teachers. The majority of its UK sales are during the Christmas period, Matthew Gloag was a grocer and wine merchant in Perth, Scotland. Gloag purchased whiskies from distilleries around Scotland, and when Queen Victoria visited Perth in 1842, in 1860, his son, William Gloag, took over the company and began producing blended whiskies. In 1896, Williams nephew, also named Matthew after his grandfather and he created a brand called The Grouse in 1896, which was renamed The Famous Grouse in 1905. Matthew Gloags daughter Phillippa first designed the labels grouse icon, in 1970, Matthew Gloag & Son, owned by the Gloag family, was sold to Highland Distillers, after the death of the chairman, Matthew Frederick Gloag. The marketing and distributive power of the company saw Famous Grouse become the highest selling Scotch in Scotland by 1980, from the 1980s the brand began to be exported overseas, where it now sells over 2 million cases annually. In 1984 The Famous Grouse was awarded the Royal Warrant, the standard blend is 40% ABV. The blend is matured in oak casks for up to six months at 46% ABV, in 2007 a peated special version of The Famous Grouse called The Black Grouse developed for the Swedish market was released. The packaging displays a black grouse in place of the red grouse. The following year a version, meant for chilling, was released called Snow Grouse. The Famous Grouse has become known in the United Kingdom for focusing its television advertising around the Christmas period since 1995, the Famous Grouse was the primary sponsor of the Perth-based football team St Johnstone between 1986 and 1989 and again between 1991 and 1998. It also sponsored the Scotland national rugby team from 1990 until 2007. In May 2014, Famous Grouse was named the Official Whisky of the 2014 Commonwealth Games in Glasgow
38.
Whyte & Mackay
–
Whyte & Mackay is a Scottish company producing alcoholic beverages. It was founded in 1844 and is based in Glasgow, Whyte & Mackay is now owned by Philippines-based Emperador Inc. Whyte & Mackays self-branded whisky holds about 3 per cent of the UK whisky market, charles Mackay and James Whyte founded a company as whisky merchants and bonded warehousemen in Glasgow in 1882. W&M Special was their first blended whisky and it was successful in the United Kingdom, after World War II the company focused on the home market and now sell more than 1 million cases a year. The brand was purchased by Hugh Frasers SUITS group in 1971, SUITS was acquired by Lonrho in 1981 and subsequently Whyte & Mackay was sold to Brent Walker in 1988 and then to American Brands in 1990, which was renamed as Fortune Brands in 1997. In 2001 Fortune Brands sold Whyte & Mackay to management for £208 million, United Breweries purchased the brand in May 2007 for £595 million in cash. Regulators in the UK are investigating whether to force United to divest itself of Whyte & Mackay due to anti-trust concerns over Diageos dominant position in Scotch whisky production, on 16 September 2013, Whyte & Mackay appointed Bryan Donaghey as its new CEO. Donaghey formerly served as managing director of Diageo for Scotland and prior to Diageo held posts within the Scotch Whisky Association, since 31 October 2014, Whyte & Mackay has been owned by Philippines-based Emperador Inc. after being sold by the India-based United Spirits Ltd for £430m. The company appointed former Bacardi executive Jorge Gutierrez as president of Whyte & Mackay Americas, in July 2013, Gutierrez left Whyte & Mackay Americas to become CEO of Voli Vodka. In September 2013, Whyte & Mackay appointed alcoholic beverage specialist Park Street to provide importing, back-office, the company sells Single Malt and Blended Scotch whiskies, Liqueurs, and Vodkas. Their brands include the W&M blends, Dalmore, Jura, and Fettercairn single malts, Glayva liqueur, in August 2010, it was reported that Whyte & Mackay would replicate a supply of whisky discovered in Antarctica from a 1907 expedition of Antarctic explorer Ernest Shackletons supplies. The 11 bottles of whisky recovered were of the Mackinlay brand, on 14 October 2010, Whyte & Mackay sold two bottles of their 64-year-old Dalmore Trinitas malt whisky for £100,000 each. According to the distiller, only three bottles of this whisky were ever made, and it cannot be made again. In 2006, Whyte & Mackay whisky was entered in the 2006 World Quality Awards, organized by Monde Selection, in 2009, 30-year-old Whyte & Mackay whisky was voted the best blended whisky in the world in two competitions. Bottles of Whyte & Mackay were recovered by underwater archaeologist E. Lee Spence from the shipwreck of the SS Regina, which had been sunk in Lake Huron in 1913. A People magazine article that told of the recovery, had a picture of Spence on the bow of the salvage boat hoisting a full bottle of Whyte, Whyte and Mackay official site Article about Whyte and Mackay Dr. Whisky on Whyte and Mackay
39.
Master of Malt
–
Master of Malt is a retail seller and independent bottler of Scotch whisky and other alcoholic beverages. Master of Malt was founded in 1985, originally as a mail order company selling whisky by post, in 1990, the company opened a retail shop in the spa town of Royal Tunbridge Wells. The Master of Malt website was first launched in 1997, in 2009, the company restructured its business, establishing a new management team and launching a new website. Since the relaunch, Master of Malt has diversified its business to include a significant number of independent bottlings, as well as being a retailer, Master of Malt releases products carrying its own branding. Single Cask Bottlings – These bottlings are all cask strength single cask releases, single Malt Whisky Liqueurs – Liqueurs made exclusively from single malt whiskies, including 10-, 15-, 21-, 30-, 40- and 55-year-old releases. Media related to Master of Malt at Wikimedia Commons
Portals
WikiProjects