by the author, it has been shown that the relative proportion of “secondary” products in Highland Malt, Lowland Malt and “grain” whiskies respectively, is roughly as 3:2:1. The figures in the foregoing table illustrate, as far as we are at present able to determine them, the general composition of the various types of Scotch whiskies referred to.
The character of Scotch whisky is much influenced by the manner in which it is matured. Chief among the factors in this connexion is the nature of the cask employed. The main varieties are plain wood, sherry and refill casks. Technically the term “plain” wood is applied to a cask made from seasoned oak which has contained no other liquor than whisky. Similarly the term “sherry” wood is as a rule only applied to a cask the wood of which has become impregnated with sherry by contact with that wine, and which has not been used in any other manner. A sherry cask which has been filled with whisky, then emptied and “refilled” with whisky, is known as a “refill.” Brandy and Madeira “wood” are also occasionally employed. The nature of the atmospheric conditions of the cellar is also of importance in determining character and quality (see Spirits).
Blending.—Scotch whiskies are, as a general rule, “blended” prior to sale to the public. By “blending” is understood the art of putting together different types and varieties of whisky to form a harmonious combination. The general run of “self” whiskies—i.e. whiskies from a single distillery —do not appear to be to the public taste, but by combining different kinds of whisky blenders have succeeded in producing an article the demand for which has increased enormously during the past quarter of a century, and which may now be regarded as a staple beverage in all English-speaking countries. The great expansion of the Scotch whisky trade of late years is undoubtedly due in the main to the introduction of blending on scientific lines. There are different types of blends. In some a Highland Malt, in others an Islay, in others again a “grain” flavour may predominate, but, generally speaking, the aim of the blender is to produce an article in which no single constituent “comes through”—i.e. is markedly apparent. The best blends are produced by blending a number of “vatted” whiskies. A “vat” is produced by blending a number of whiskies of the same style or type, for instance, ten or fifteen Highland Malts from different distilleries. The “vat” is allowed to mature before being blended with other types to form the final blend. The better class blends contain, as a general rule, 50 to 60% of Highland and Lowland Malts, 10 to 20% of Islays, and about 20 to 40% of “grain” whisky.
A typical high-class blend would, on analysis, show figures much as follows: Alcohol, 45 to 48% by vol.; total acid, 30 to 50; nonvolatile acid, 20 to 30; esters, 30 to 60; higher alcohols, 120 to 170; aldehydes, 15 to 25; furfural, 2·5 to 3·5.
Irish Whisky.—Irish pot-still whisky is sharply differentiated from the Scotch variety in that (a) the raw materials employed are generally composed largely of unmalted grain, (b) the malt is not peat-cured, (c) the process of distillation is entirely different both as regards method and apparatus (see Spirits). The result is that whereas Scotch whisky possesses a characteristic dry, clean flavour, Irish whisky is round and sweet, with a full ethereal bouquet. The general run of Irish pot-still whiskies are made with 30 to 50% of malted barley, the balance being rye, oats, unmalted barley and wheat. A few distilleries employ malted barley only, but the product so obtained—owing to the different methods employed and the absence of peat curing—is quite different from Scotch malt whisky. The Irish “grain” or “patent still” whiskies-are made in a manner practically identical with that employed for Scotch “grain,” but as a class they are somewhat lighter as regards flavour and body than the latter. Irish whiskies arc not classified territorially, although occasionally the distinction of “Dublin” or “Country makes” is recognized in the trade. Broadly speaking, however, the differences between Irish whiskies are not due to class, but to individual variation.
American Whisky.—There are two main varieties of American whisky, namely. Rye whisky, the predominant raw material in the manufacture of which is rye, and Bourbon or corn whisky, made mainly from Indian corn (maize). Both varieties possess a much higher flavour and greater body than do the Scotch or Irish whiskies, due partly to the class of raw material employed, and partly to the method of distillation. Broadly speaking, the American self (so-called “straight”) whiskies contain double the quantity of secondary or “by” products present in Scotch or Irish whiskies.
American whiskies are almost invariably stored in very heavily charred ban-els, which, while it very appreciably affects the flavour, is necessary, inasmuch as it is doubtful whether it would be possible to mature these exceedingly heavy whiskies within a commercially reasonable time without the cleansing and purifying effect of the charcoal formed by the burning of the cask. Even with the aid of the charred cask, the average maturation time of the American pot-still whiskies is certainly two or three years longer than that of Scotch and Irish whiskies. (P. S.)
| Description | (Results expressed in grams per 100 litres of absolute alcohol.) | ||||||
| Alcohol per cent by vol.1 |
Total Acid. | Non- volatile Acid. |
Esters. | Higher Alcohols. |
Aldehydes | Furfurol | |
| Dublin Whiskies— | |||||||
| 1 2 Pot still (new) | 71 72 | 7 | Trace | 34 | 145 | 12 | 5·5 |
| 1a Pot still. From same distillery 14 years old (plain wood) |
57·08 | 29 | 8 | 38 | 185 | 68 | 3·3 |
| 2 Pot-still (new) | 74·11 | 6 | Nil | 28 | 233 | 8 | 4·1 |
| 2a Pot still. From same distillery 14 years old. | 60·47 | 32 | 8 | 47 | 264 | 21 | 4·4 |
| 3 Pot-still 14 years old | 63·42 | 87 | 45 | 87 | 226 | 32 | 4·5 |
| 4 Patent still (new) | 70·76 | 17 | Trace | 25 | 38 | ||
1 Irish whisky is generally distilled at about 50 O.P. and reduced with water to 25 O.P. prior to storage.
2 Nos. 1, 2, 3 and 4 represent different distilleries.
WHISKY INSURRECTION. THE, an uprising in Western Pennsylvania in 1794 against the Federal Government, occasioned by the attempted enforcement of the excise law (enacted by Congress March 1791) on domestic spirits. The common prejudice in America against excise in any form was felt with especial strength in Western Pennsylvania, Virginia and North Carolina, where many small whisky stills existed; and protests were made almost immediately by the Pennsylvanians. Albert Gallatin (q.v.) took a leading part in expressing their resentment in a constitutional manner, but under the agitator David Bradford the movement soon developed into excesses. The attempt to enforce the law led to stormy scenes and riotous violence, the Federal revenue officers in some cases being tarred and feathered; but in September 1794 President Washington, using the new powers bestowed by Congress in May 1792, despatched a considerable force of militia against the rebellious Pennsylvanians, who thereupon submitted without bloodshed, the influence of Gallatin being used to that end. Bradford fled to New Orleans; some of his more prominent supporters were tried for treason and convicted, but promptly pardoned. In American history this so-called “rebellion” is important chiefly on account of the emphasis it gave to the employment by the Federal Executive of the new powers bestowed by Congress for interfering to enforce Federal laws within the states. It is indeed inferred from one of Hamilton's own letters that his object in proposing this excise law was less to obtain revenue than to provoke just such a local resistance as would enable the central government to demonstrate its strength.
