“The proper drinking of Scotch whisky is more than indulgence: it is a toast to civilization, a tribute to the continuity of culture, a manifesto of man’s determination to use the resources of nature to refresh mind and body and enjoy to the full the senses with which he has been endowed.” – David Daiches

Introduction

Brief  History

Scotch  Regions

Drinking  Scotch

How  Scotch  is  Made

Scotch  Brands            Glenfiddich  50  Year  Old            Glenfiddich  12  Year  Old            Glenfiddich  15  Year  Old...            The  Glenlivet  12  Year  Old            J&B  Rare...............            The  Balvenie  15  Year  Old            Johnny  Walker  Red  Label            Chivas  Regal  12  Year  Old            Glenfarclas  15  Year  Old            Highland  Park  15  Year  Old            Speyburn  Bradan  Orach            The  Famous  Grouse            Ballantine’s  Finest            Oban  14  Year  Old....

Scotch  Compliments

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Hola friends, My name is Hector Gaetano and I am a film producer. You may remember me from my many Hollywood movies I have brought you over the past 25 years. When I am not busy working on my latest project and making hundreds of dollars per month, I like to take time and enjoy the finer things in life. This my friends, includes a genuine glass of scotch. I try to balance my life with work, scotch, and romance. I would consider myself a full time scotch drinker, part time lover.

In this book, I explore the history, the regions, how it is made, and the best methods for drinking scotch. I present a list of some of my favorite scotch’s I have had the pleasure of enjoying of the years. You will find I give a star rating for each brand based on my preferences. Asides from scotch, there are many activities and particular things that go well with scotch. You will see I finish the book with my top list for these compliments

Take the time to enjoy this book, like a gentle glass of scotch.

My Finest Regards,

Hector  Gaetano

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Originally known as “Aqua vitae” or “water of life” for it’s healing properties, the first recorded reference to the substance is found in the Scottish Exchequer Rolls of 1494. The following, “Eight bolls of malt to Friar John Cor wherewith to make aqua vitae,” was the equivalent of several hundred bottles of whisky in today’s standards. This distilled beverage was used as a treatment for all kinds of ailments, with many of its users noticing the warm, calming sensation upon “treatment.”

Royalty and the clergy were not the only ones to enjoy whisky, however. The

of the 16th century. Both barley and oats were staple crops of Scottish agriculture, but due to their cold, wet climate, the long-term storage of grain was nearly impossible.

The growth of scotch whisky distillation continued for the next several centuries, surviving taxes, cumbersome government regulation, and smuggling to become a commercial industry in the 1700’s. In 1831, the Coffey or Patent still was produced, increasing whisky’s smoothness and drinkablity. This, in combination with the destruction of France’s wine and cognac industry at the hand (or claw) of the Phylloxera bug in 1880, helped ensure worldwide growth of the scotch industry.

new techniques and practices have created a greater variety of products, but at the end of the day, distillers are still in the business of turning barley and water into a tasty concoction.

History    Brief

origins

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Lowland  -­ The whisky of this region is generally considered to be more mild, mellow and delicate. The three distilleries in operation include: Glenkinchie, Bladnoch and Auchentoshan.

Highland  -­ the largest geographic region for scotch includes well-known distilleries such as: Dalmore, Glenmorangie, Oban, Talisker and Dalwhinnie.

Islay  -­  Known for heavier, more smoky scotch varieties, it has eight distilleries, each with their own unique character including: Ardbeg, Bowmore and Laphroaig to name a few.

Speyside  -­ Adjacent to the River Spey, the area with the largest number of distilleries to include: Glenfiddich, Aberlour, The Glenlivet and The Macallan.

Campbeltown  -­  the smallest of the whisky producing regions, once home to several distilleries, but now only home to three: Glengyle, Glen Scotia and Springbank

RegionsScotch

geography

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ScotchDrinking

The drinking of scotch whisky should be enjoyable, not intimidating. Everyone has their own opinions on how to drink scotch, but the following are some general guidelines on the proper way to enjoy this storied spirit.

Glass  – While there’s nothing wrong with using a standard tumbler, many scotch experts recommend using a tulip-shaped glass which allows the whisky to be swirled without spilling and, more importantly, concentrates the

Water  -­ While water is not a must, many scotchmen will throw a little water

that can often be masked by the well-known “burn.”

Ice  – Many like to add ice, but it is generally considered poor form, simply because it lowers the temperature of the whisky, which in turn can hide or

guidelines

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Is  MadeHow  Scotch

The production process of scotch whisky is surprisingly simple. It involves malting, mashing, fermentation, distillation and maturation.

Malting  -­  the process of turning barley into malt, very similar to the early stages of making beer. Barley is soaked or “steeped” in water, drained, then spread out on the malting floor to germinate. During the germination process (generally 6 or 7 days), enzymes are released which convert the starches into maltose, a sugar. At this point, the malted barley is dried using the smoke from an underground furnace called a “kiln.” The fire for the furnace is often stoked with peat which is why you’ll hear scotch drinkers refer to a smoky peat flavor in many whiskies.

Mashing  -­ the dried malt is then ground into a course flour with the consistency of oatmeal, called “grist.” The grist is then mixed with hot water and pumped into a vessel called a “mash tun.” In the mash tun, the water and ground malt is thoroughly mixed and allowed to steep so that the sugars in the malt are released into liquid. This sugary liquid is called “wort.”

Fermentation  – The wort is then drawn off and pumped into large wooden or steel vessels called “washbacks.” Once there, it is combined with yeast and allowed to ferment. The length of fermentation can be different depending on the environment, but it generally takes about two days. “The living yeast feeds on the sugars, producing alcohol and small quantities of other compounds known as congeners, which contribute to the flavour of the whisky,”4. The resulting liquid is anywhere from 5-8% alcohol by volume and is called “wash.”

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Distillation  –  The wash is distilled twice (single malt in a pot still, grain whisky in a Coffey still). The first still is the wash still and is used to separate the water from the alcohol by boiling the wash, collecting the evaporated alcohol which condenses at the top and collecting it in a condenser. The resulting liquid is called “low wine” and is approximately 20% alcohol by volume.

The low wine is then sent through the second still, also called the “spirit still.” This process is slower and the climate must be very closely monitored. “The stillman discards the first part of the distillate, called “foreshots” and the last part known as “feints,” because these contain unpleasant higher alcohols. The centre part of the distillation is preserved and this is the whisky we drink. This spirit is colorless and gets its color during maturing in oak barrels.”

Maturation  –  The unfinished scotch is then placed in oak barrels, or casks, for the maturation process to begin. Throughout the maturation the whisky becomes much smoother, increases in flavor and begins to retain the golden color of the barrels inside which it rests. Traditionally second-hand sherry barrels were used to age whisky, but today bourbon barrels are also common. Some producers experiment with other varieties including port, beer, cognac and even wine. Each barrel passes on a distinct flavor to its contents.

In order to be considered “scotch” is must be aged in Scotland for at least three years. Though each whisky reaches its maturation at different ages, most are now aged anywhere from 8-20 years. Many feel that the longer a scotch is aged the smoother and more flavorful it becomes.

Is  MadeHow  Scotch

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50 year old

A@ AA

The pioneer of the prestigious single malt Scotch whisky category, Glenfiddich 12 Year Old is today enjoyed by more people around the world than any other single malt whisky.

The original, signature single malt Scotch whisky has matured for at least 12 years in American and Spanish oak casks. The quality of these casks is exceptional as all are individually tended by the experienced team of on-site coopers, ensuring the whisky develops complex, elegantly rounded flavours with notes of fresh pear and subtle oak.

Distinctively fresh and fruity with a hint of pear. Beautifully crafted single malt with a delicately balanced fragrance.

Characteristic sweet, fruity notes. Develops into elements of butterscotch, cream, malt and subtle oak flavour.

Long, smooth and mellow.

Glenfiddich            12 year old

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Produced in small, individually numbered batches, Glenfiddich 18 Year Old combines a touch of fruity sweetness from the Spanish Oloroso wood and an oakiness from the traditional American casks. After being married in wooden tuns for at least three months, its rich, mellow flavours come together, creating an exceptionally smooth and remarkably deep single malt Scotch whisky with notes of baked apple, spice and robust oak. Each batch is unique and is of an extraordinary quality.

Remarkably rich aroma with ripe orchard fruit, spiced apple and a robust oakiness.

Richly delivers luxurious dried fruit, candy peel and dates overlaid with elegant oak notes.

Warming. Rewarding. Distinguished.

Glenfiddich            15 year old

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Glenlivet        

The colour is bright and lively gold. Exquisite delicacy of summer-like fragrances,

fruit, notably pineapple. It opens in time on creamier and richer notes of stewed greengages and ripe apricots. Oak tenderly enhances that enticing bouquet

notes of white peaches and pears poached in vanilla syrup.

Marzipan and fresh hazelnuts followed by a gentle spiciness of grated ginger.

12 year old

The

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Each time you sip J&B RARE, 42 different whiskies pass your lips. They are

delicate balance is what gives J&B RARE its distinctive character.

The heart of J&B RARE is formed by Speyside Malt Whiskies. They provide the fruity, fresh quality you can taste, and give J&B its light colour. Speyside is recognised as the superior area in Scotland for making malt.

character of J&B.

J  &  B    Rare

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The Balvenie Single Barrel is a 15 year old single malt which is drawn from a single traditional oak whisky cask of a single distillation. Whilst each cask is subtly different, The Balvenie Malt Master selects only those casks which have the essential characteristics of The Balvenie Single Barrel, particularly honey, vanilla and oaky notes. Each bottling forms a limited edition of no more than 350 hand-numbered bottles - so each bottle is unique and unrepeatable.

Fragrant aroma of vanilla, honeyed sweetness, hints of heather and dry oaky notes.Rich and complex, suggestive of years of careful ageing, it has a honeyed maltiness

Long and complex with a touch of liquorice.

Balvenie15 year old

The

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RED LABEL with its combination of light whiskies from Scotland’s east coast and dark, peaty whiskies from the west coast, created a blend with an extraordinary

experience no ordinary whisky can match.

LABEL bursts onto the palate with the freshness of spray from a crashing wave,

The sensation in the mouth is complex – ‘sweet chilli’ is a good description of this taste and the tingling sensation on the tongue.

Johnny  Walker  Red label

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Chivas Regal 12 year old is an expression of a unique tradition that has continued

introduced the world to the rich, smooth Scotch whisky that has made the name Chivas Regal famous throughout the world.

Radian, warm amber

An aromatic infusion of wild herbs, heather, honey and orchard fruits

Round and creamy on the palate, Chivas 12 bursts with the rich taste of ripe, honeyed apples, and notes of vanilla, hazelnut, and butterscotch

Chivas    Regal

12 year old

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The distinctive character of Glenfarclas Single Highland Malt Scotch Whisky, for which only three essential ingredients are required; pure spring water, malted barley and yeast, is due to the Grant family’s commitment to traditional distillation methods, combined with the unique size and shape of the Glenfarclas copper pot stills, the specially selected oak casks, and the style and location of the warehouses. To learn more about the craft of distillation please click on the icon of your choice

A rich golden amber. Complex, sherried, deliciously peated, light butterscotch aromas, with a hint of dried fruit.

Full bodied with super balance of sherried sweetness, malty tones and peaty

Long lasting, gloriously sherried, sweet, gently smoky, and distinguished.

With greater complexity than our younger whiskies, this is a great whisky drinker’s whisky.

Glenfarclas15 year old

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12 year old in 1979. It remains the core expression of the Highland Park range and

Take your time to appreciate the nose of Highland Park 12 and you’ll discover the characteristic honey sweetness followed by fruit – maybe pineapple, apple or pear.

keeps on going.

Glowing amber

Heather-honey sweetness; peaty smokiness

Rounded smoky sweetness; full malt delivery

Teasing, heathery, subtle smoke. Delicious

Highland        Park

15 year old

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Gaelic for ‘Golden Salmon’, Bradan Orach is a classic, easy drinking Speyside malt, matured exclusively in ex-bourbon casks.

The bourbon wood gives the malt a wonderful complexity and depth, without making it overly challenging. Like the 10 Year Old it is very easy to drink and a great way to get to know Speyburn.

Bright, golden-amber colour

Subtle and delicate yet also packs a rustic punch with its smoke and peat

SpeyburnBradan orach

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This scotch whisky is named after the Red Grouse (Lagopus lagopus scoticus), Scotland´s national game bird. The Famous Grouse is testimony to the unsurpassed blending skills of Matthew Gloag and Son, a family business founded in 1800.

and Highland Park, with exceptional grain whiskies for an unusually long period in fully seasoned oak casks. The result is a blend of the smoothest possible character. Raised in the Highlands, The Famous Grouse is proud to be Scotland´s favourite whisky

harmony. Deceptively rich and full for what is really quite a light bodied blend. Fruity, with a touch of smoke. Brittle toffee and spices, along with a hint of grain, in

               The        Famous          Grouse

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regarded as the taste to satisfy a modern style. The brand’s light gold colour and unmistakable taste come from a complex mix of carefully selected malt and grain whiskies — all aged for at least three years, and many for much longer.

Soft, elegant, heather honey aromas with a hint of spice.

Rounded.

Soft, sweet and complex.

A light gold.

Ballantine’s          Finest

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Oban

smoke gives the malt a distinctive character and taste. The result is the smoky, malty

The stills used are among the smallest in Scotland; the cramped nature of the site is attested to by the odd position of the worm tubs, fed by unusually short lyne arms, and nestled in the ‘vee’ between the roofs of the still house and an adjoining building

Medium. Quite malty and sweet opening, with a medium body and a generous dry

14 year old

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