Scotland’s best kept secret

As we found out on Robbie Burns’ Day, whisky distillation has a long history in Scotland. Prior to 1860, however, it was illegal to sell any brand of blended whisky in the United Kingdom: only single malt whisky could be sold. Single malt whisky, however, was an “acquired taste” that did not cater to a large audience. So, slowly but surely, shopkeepers began to blend different single malts under their own name, producing a scotch that was more approachable to a broader audience, thus expanding their market. Perhaps most recognizable of these blends is “Johnnie Walker,” named after the man who sold whisky out of the family’s grocer shop. Today this brand enjoys worldwide sales that exceed one million bottles. However, not everyone enjoys a blended whisky and, for many years, single malts were Scotland’s best-kept secret. During the postwar years, Scotch drinkers discovered the unique flavors of single malt, and demand for unblended whisky developed.

All single malt Scotches are pot stilled with malted barley as their only grain ingredient. The size of the pot still creates distinct differences. When stills need to be replaced, they are carefully measured to ensure that the replacement will produce a similar taste profile. The amount of peat smoke introduced into the kiln is another major factor: it imparts a distinctive flavor that varies by distillery. And the water used throughout the process is yet another important influence.

Scottish law requires that all single malt whisky remain in casks for a minimum of three years. British importers purchased sherry in bulk casks, which was bottled and released domestically from bonded warehouses. Rather than return their empty casks, they sold them to whisky producers, who determined that the sherry cask enhanced the end product. Nowadays, however, there are not enough sherry casks to satisfy demand, and Bourbon producers make up for the shortfall. Bourbon whiskey is only aged in new barrels: once used, they create a supply for the Scottish distilleries. Port and Madeira casks have also been used with success; experiments are being carried out on wine and brandy casks. Even so, some whisky makers insist on sherry casks, and will turn the process upside-down to guarantee a supply. Is it not amazing, the influence of the wine industry?

THIS WEEK’S PICK
Prince Edward County now has its own distillery! Owners Sophia Pantazi and Peter Stroz have created something special at 66 Gilead Distillery, in a building dating from 1847 that was formerly owned by a wealthy hops grower during the “Barley Days.” Sophia and Peter are presently producing four white spirits, including a gin that is scheduled to be available in May.

I tried the Whole Wheat Vodka and the Canadian Rye Vodka: both are unique. The vodkas are produced with outside-the-box flavor profiles, similar to an eau de vie. They will enhance rather than interfere with the taste of your favorite cocktails. On their own, they make either a great sipping aperitif or an accompaniment to a mild cigar after dinner.