Raise your glasses to World Whisky Day 2024! Every year, the third Saturday in May marks the celebration of this popular liquor all over the world. In fact, if you mention alcohol in front of hardcore drink lovers, the first and only thing that will come to their minds would be whisky. In movies, drinking whisky is considered a sign of stature – you might see rich protagonists living in fancy houses with fully stocked whisky bars or antagonists celebrating their success with a glass of whisky. The whole concept of whisky sounds so cool, right? But have you ever wondered how the culture of whisky came into India? How is it made? Or which spelling is cooler – whisky or whiskey? To answer these questions and much more, we have prepared an elaborate guide on whisky. To truly become a whisky lover, you need to know the basics and should not be afraid to ask the simplest of questions. So, get your spirits up and read on!
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From imported to locally produced, whisky has come a long way in India.
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Love Your Indian Whisky? Here’s A Brief History Of Whiskey In India
Legend has it that whisky has been part of India’s history since the British colonisation in the 19th century. Scotch was a favourite among British soldiers, who imported it in large quantities. The British also established distilleries in India. During the late 1820s, Edward Abraham Dyer relocated to India and established the Kasauli Brewery and Solan distillery in Himachal Pradesh’s Solan district. He imported distilling equipment from Scotland and recognized the opportunity to cater to the local demand by producing alcohol domestically.
By 1835, Kausali was getting overcrowded leading to a spring water shortage for beer production. So Dyer shifted his brewery operations to Solan and the Kasauli brewery underwent a complete transformation for whisky production. This gave birth to India’s first single malt whisky produced in the Himalayas – Solan No.1. In fact, the distillery still follows the production techniques established by Dyer.
Soon, Whisky has transitioned from being an imported spirit to being locally produced in India. According to the official website of the spirit brand Flaviar, the first whisky producers in India were Amrut, who established themselves in 1982, although they didn’t start producing whisky until later. Another significant whisky producer is Paul John, who has been in operation since 1996
Whisky vs. Whiskey: Which One Is Correct?
Both spellings are correct, but this depends on where the spirit has been manufactured. Whisky can also be spelled with an ‘e.’ ‘Whiskey’ is the Irish spelling of the spirit and is used extensively in Ireland and the US. “Whisky,” on the other hand, is the Scotch spelling and is used in Scotland, Canada and Japan. Whichever spelling you choose, the origin of the spelling goes back to both Scotland and Ireland. In Gaelic, Uisge beatha or usquebaugh translates to “water of life.” This was translated from the Latin phrase aqua vitae, which is used to describe spirits.
In India, we do not spell whisky with “e.” Confused? Check out the labels of all the popular brands – from Solan No.1 to Indri-Trini Single Malt – and you’ll know!
Malting converts starches into sugar.
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How Exactly Is Whisky Made?
Whisky is mainly made of four ingredients: barley, wheat, corn, and rye. Just like any other type of whisky, Indian whisky also undergoes a similar production process to global whiskies. For the unversed, there are several kinds of whiskies – from single malts to blended. The flavour of these whiskies depends on the geographical location and the kind of approach used to produce it. But all in all, the production process remains the same except for a few nuances.
1. Malting
First, the grain is soaked in water to stimulate sprout and germination. This process converts starches into sugar. Once germination occurs, the malted barley is dried to halt the process. Pretty cool, right?
2. Milling
After the grain and sugars dry, it’s time to grind it down. The grain is fed into a mill and converted into smaller pieces. This results in a coarse powder, called grist, which is a mixture of grits, husks, and flour.
3. Mashing
The grist is added to a mash tun – a vessel designed to extract some amount of sugary liquid called wort. This extract is then transferred into the washback for fermentation.
4. Fermentation
Once the wort is transferred, yeast is added to the wort. This will trigger fermentation and convert sugar into alcohol.
5. Distillation
The fermented liquid is heated in stills till it separates the alcohol from water and other components. This process is repeated to increase the alcohol concentration and refinement.
6. Maturation
The most important stage – once the alcohol is distilled, it is matured in wooden casks, typically made of oak, for maturing. The kind of wooden barrel used determines the complex flavours and characteristics of the whisky.
Irish whisky has a smooth taste.
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How Many Types Of Whiskies Are There?
1. Irish Whisky
One of the most popular whisky types, Irish whisky has a smoother flavour compared to its contemporaries. It is produced with a mash of malt, that can only be distilled using water and caramel colouring, and distilled in wooden casks for at least three years. This results in a whisky that is easy to sip neat or on the rocks. Since it is super smooth, you can also make cocktails out of it.
2. Scotch Whisky
In the normal lingo, scotch whisky is just called scotch (take notes!) since it is manufactured in Scotland with either grain or malt. But unlike other manufacturing countries, the Scottish people take their whisky-making pretty seriously and have rules that distillers must follow. For example: the spirit must age in an oak barrel for at least three years. Scotch whisky is often sipped neat and makes for an excellent nightcap drink.
3. Japanese Whisky
Although arriving slightly later than its Scotch and Irish contemporaries, Japanese whisky has made a name for itself due to its exceptional quality. Just like Scotch, Japanese whisky also undergoes a stringent manufacturing process. It is enjoyed in mixed beverages or with a hint of soda.
4. Canadian Whisky
Lighter and smoother than the other types of whiskies, Canadian whisky is also barrel-aged for at least three years like Scotch. Canadian whisky contains a high percentage of corn but is also made of rye, wheat, or barley.
5. Bourbon Whisky
No, not the bourbon biscuits. Bourbon whisky is an American-style whisky that is made from corn. In fact, to be called bourbon whisky, the spirit needs to be made from at least 51 percent corn. It is then aged in an oak barrel. Not many people know this, but bourbon whisky has no minimum ageing period.
Bourbon whisky is aged in an oak barrel.
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6. Tennessee Whisky
This type of whisky is similar to Bourbon but can only be produced in Tennessee state of the United States. Another difference between Bourbon and Tennessee whisky is that the latter must go through a charcoal filtering process, which reduces the whisky’s character. This is why Bourbon has a bolder flavour as compared to this kind.
7. Rye Whisky
Also American-made with at least 51 percent rye, Rye whisky follows a similar distillation process to bourbon. Flavour-wise, it is spicier than Bourbon, which is considered sweeter and smoother.
8. Blended Whisky
As the name suggests, blended whisky is a mixture of different kinds of whiskies in terms of colours, flavours, and grains. These types of whiskies are perfect for making cocktails as they bring out different kinds of flavours into the drink.
9. Single Malt Whisky
Single malt whisky is made from a single batch of malted barley at a single distillery. This kind of whisky is known for its rich and complex flavours and undergoes a minimum ageing period of three years in oak barrels which gives it its depth and character.
Indian whisky isn’t sold as “whisky” in Europe.
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Indian Whisky Cannot Be Sold In Europe. Do You Know Why?
Unlike other whiskies, Indian whisky does not fall under the category of “whisky.” Most of the whisky produced in India is made by blending spirit distilled from fermented molasses (sugar cane spirit) along with either grain whisky (wheat, rye, barley, or corn) or Foreign Made Liquor (FML) like pre-blended Scotch whisky.
This is the reason why Indian-manufactured whiskies can bear more resemblance to rum than blended scotch. And this is why it cannot be sold in Europe as “whisky.”
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Do you think you know whisky a little better now? Let us know in the comments below and Happy World Whisky Day 2024!
