INTERESTING FACTS ABOUT WHISKY

1.      Whisky means “water of life”

Alcoholic spirits were introduced to Britain by the Romans, probably as early as the 13th century. They called it “aqua vitae” (“water of life”, referring to distilled spirits) in Latin. The first mention of whisky is found towards the end of the 15th century. It descended from the Scots Gaelic “Uisge beatha”, later translated to “uske” before it reached the modern name.

2.      What is a dram?

A dram is a liquid measure for spirits, but it is best known as a measurement for whisky. While there isn’t an official amount for how much a standard dram is, a dram can be from 25 ml to 35 ml.

3.      How long does whisky last?

Whisky does not have an expiry date. If it is stored correctly – at room temperature, out of direct sunlight, always upright – it should last for over fifty years. Whisky does not necessarily expire after opening it. Even if a whisky has been opened, it would not go ‘off’. However, it can evaporate and lose some of its tasting profile and colour time. To reduce this, always keep the cork on. An unopened bottle should not change in taste, even when stored for an extended period. With many sommeliers collecting rare and exclusive bottles with no intention of drinking them, it can be common for them to remain unopened. There are a few expert measures you can take to keep these collectables at their best. If someone is looking to store bottles for a very long time, it is recommended to turn the bottle upside down every three to five years. This is to wet the cork and prevent it from ‘drying off. When corks are dry for a long time, they can become brittle and crumble into the whisky. Conversely, if the bottles are kept on their sides in storage, the spirit can also damage the cork, which is why momentarily inverting the bottle prevents these problems. For long-term storage of ten or more years, you can seal a bottle's neck and cork area with cling film to avoid evaporation.

4.       Scotch was not the first choice for a long time, Irish whisky was.

Though Scotch – especially Single Malt – unquestionably holds pride of place right now, that was not always the case. Before the 1920s, vintage Irish whiskies such as Jamesons and Old Bushmills were much better known. In the late 19th century, the big Irish distilleries even sought to distinguish themselves from upstart Scotch blends. As an appeal to Irish identity, they adopted the use of an “e” in the spelling (calling it “whiskey”), going back to the Irish Gaelic version of the name. It was only in the post-World War I period, when Irish Independence and Prohibition in the US tanked the market for Irish whiskey, that Scotch firmed up its status as the premier whisky world-wide.

5.      Scotch whisky industry by numbers.

44 bottles (70cl @40% ABV) of Scotch Whisky are shipped from Scotland to over 160 markets around the world each second, totalling over 1.4bn every year Laid end to end those bottles would stretch about 467,000kms - that's more than 11 times around the Earth!In 2024, Scotch Whisky exports were worth £5.4bn More than 41,000 people are employed in the Scotch Whisky industry in Scotland and over 25,000 more jobs across the UK are supported by the industry Around 90% of barley requirements of the industry are sourced in Scotland In 2022, there were 2 million visits to Scotch Whisky distilleries, making Scotch Whisky visitor centres collectively the popular tourist attraction in Scotland Some 22 million casks lie maturing in warehouses in Scotland waiting to be discovered - that is around 12bn 70cl bottlesThere are currently 151 operating Scotch Whisky distilleries across Scotland (May 2024)All figures relate to Jan-Dec 2024 unless stated.

6.      The shape of the still tells you about the flavour of the whisky.

Even if there are many factors that contribute to the flavour of whisky, you can tell something about the basic character by looking at the stills. Taller and slimmer pot stills produce smooth and mild whiskies and shorter pot stills make fuller and stronger whiskies. This separation of heavier and lighter substances can also be achieved with a boil ball in the lower part of the still neck. The ball causes some of the spirit to be redirected into the pot before it gets to the neck, contributing to lighter more floral and fruity flavours.

7.     Whisky was prescribed by doctors during Prohibition.

Doctors could apply for a licence to write prescriptions for medicinal liquor, mainly whisky or brandy. Patients could then get their alcohol from chemists (similar to medical marijuana today). It is estimated that during the first year of Prohibition, doctors prescribed around 64 million pints of liquor. As chemists were working more and more like liquor stores, it allowed the companies to grow. The Walgreen pharmacy chain, for example, grew from 20 to nearly 400 shops between 1920 and 1933.

8.     Most dominant whisky brands by sales

The global alcohol industry is valued at around $1.8 trillion and is forecast to grow with a 9.7% compound annual growth rate (CAGR) between 2025 and 2030. The Indian and Chinese markets are largely responsible for this growth. These markets now have incredible demand for luxury and artisanal drinks. So, it should be no surprise that eight of the 20 most popular whiskies globally are Indian.

9.       How many bottles of whisky is produced in Scotland annually?

One billion bottles of whisky are produced in Scotland every year, but 90% of it is exported. Scotland has more than 120 distilleries, many of which focus on a single brand of production, or at best a limited number of brands. There are more than 5000 expressions of Single Malt Whiskies. Ultimately, the annual combined output from the country is an amazing one billion bottles a year, but 90% of the stock is exported – given that the population of Scotland is around 5.5 million. Luckily, both Single Malt and blended Scotch whiskies are in demand all over the world.

10.    The leading drinkers of whisky in the world are the French

In aggregate, India consumes the largest amount of whisky (1.5 billion litres) in the world. The US is next with 460+ million litres, followed by France with 140+ million.

This is, however, a bit misleading, since the population of both the US and India are much higher than France. On a per-capita basis, France leads the field with 2.19 litres of whisky drunk per person, followed by Uruguay (1.77 litres) and the US (1.4 litres).

India has a large segment of their population who do not drink alcohol, which accounts for why they are only ninth on this list with 1.24 litres drunk per head. This underscores the popularity of whisky – even the French, who are noted oenophiles, love it!

11.    The highest priced whiskies sold at an auction

20. Dalmore 62 Single Highland Malt Scotch – Matheson 1942 – $58,000

19. The Macallan 1926 Fine & Rare – $75,000

18. Springbank 1919 – $78,000

17. Glenfiddich 1937 – $85,000

16. Glenfiddich Janet Sheed Roberts Reserve 1955 – $94,000

15. Yamazaki 35-Year Old Single Malt Whiskey – $98,925

14. Dalmore 64 Trinitas – $160,000

13. Dalmore 62 – $250,000

12. The Macallan 64 in Lalique Cire Perdue – $464,000

11. The Macallan M – $628,205

10. The Macallan Red Collection – $975,756

9. The Macallan Lalique Legacy Collection – $993,000

8. The Macallan Peter Blake 1926 – $1.04 Million

7. The Macallan Valerio Adami 1926 60 Year Old – $1.07 Million

6. The Dalmore Decades No.6 Collection – $1.24 Million

5. Hanyu Ichiro’s Full Card Series – $1.52 Million

4. The Macallan Michael Dillon 1926 – $1.53 Million

3. The Macallan 1926 – $1.9 Million

2. Craft Irish Whiskey Co’s The Emerald Isle Collection – $2 Million

1. Isabella’s Islay – $6.2 Million

12.    Japanese learned how to make whisky from the Scots

People say that Japanese Whisky is “eerily like Scotch”. There is a good reason for this. While the Japanese have been distilling and consuming alcohol (sake or sochu, anyone?) for hundreds of years, whisky making in Japan did not take off before a young student, Masataka Taketsuru, visited Scotland to learn the art of Scotch whisky making.

When he and his Scottish wife Rita returned, they teamed up with Shinjo Torii (the owner of Suntory) to open the fabled Yamazaki Distillery in 1923. A decade later, Masataka opened his own distillery, Nikka. Even now, Suntory and Nikka represent the two largest brands in Japan. The wheel came full circle when Yamazaki’s 2013 Single Malt Sherry Cask was named the best whisky in the world. Japanese whisky has its own distinctive flavour, but as mentioned above, it’s the one whisky produced outside Scotland that is often referred to as Scotch.

13. The oldest whisky around is 160 years old

Appropriately, the oldest whisky currently available in the world, per the Guinness Book of World Records, is a Scotch – the Glenavon Special Liqueur Whisky was bottled between 1851 and 1858, making it about 160 years old. The distillery closed in the 1850s, so the brand is rare. A bottle of the whisky, which holds only 14 ounces (around 400 ml), has retailed for around €15,000 at special auctions in the past 15 years.

14. Whisky starts out by being Beer

You may not know that the first stage of fermentation, after yeast is added to the grain mash, usually produces a wort that is nothing but beer with 8-9% Alcohol by Volume (ABV). During this stage, the organic materials and carbohydrates decompose, producing ethanol (C 2 H 5 OH) along with by-products such as methanol (CH 3 OH), a number of congeners, and carbon dioxide. Successive rounds of distillation are needed to set the final distillate on the path to becoming whisky.

15. Whisky distillers’ obsession with copper makes sense for the consumer

One of the innovations brought in by Aeneas Coffey in the mid-19th century was the invention of the continuous still (a process that is also replicated with column stills). This heralded the age of mass manufacturing cheap grain alcohol. Another experiment in cost reduction was to try out stainless steel (instead of copper) as a cheaper material for both pot and continuous stills. However, the new stills produced distillates with a noxious, sulphury odour which would not go away. Scotch and other whisky manufacturers rediscovered their affinity for copper through this experiment – it turns out that copper reacts with the distillate to remove impurities and sulphurous residues (and odours).

16. Whisky does not get darker than pale gold even after aging – artificial colouring is often needed

Though purists say that Single Malt Scotch should not have any artificial elements in it, the fact of the matter is that the amber coloration we see is produced by E150a caramel colouring for most Scotch whiskies. The distillate that comes out is colourless. The aging process in oak barrels imparts colour to the liquid – but even a long stay in the barrels rarely gets the liquid darker than a golden hue. So, most of your favourite brands are likely mixing in caramel colouring to produce something more consistent with your expectation. There are a few exceptions, such as certain expressions from the Ardbeg (Corryveckan and Uigedail) and BenRiach (Albariza 18 Years, Dunder 18 Years and Latada 18 Years) distilleries.

17. Angel’s Share – what is it?

When whisky is aged for a long time in oak barrels (it’s common for Single Malt Scotch to stay in for 12 years or more), a certain volume evaporates through the porous wood during that period. This lost amount is quaintly called “angel’s share”. A standard barrel could lose as much as 30 to 40% of the initial volume placed in it by the time the whisky is deemed ready for bottling. One effect of this is an increase in price since there is less whisky per barrel available for sale.

18.  Is older whisky better than younger whisky?

Older whiskies aren’t necessarily better than younger ones per se. Age is a number; maturation is character. Some whiskies want to stay in the cask for a long time; others should be released into the world sooner. Producers also play around with different ages to increase the variety of their assortment, while maintaining the quality of their products.

19.   Is whisky always matured in wooden casks?

Whisky has to mature in wooden casks, otherwise the bottled spirit isn’t whisky. Most countries specify oak as the only permitted wood for casks. The character of the wood has a huge influence on the eventual taste of the whisky. By law in Scotland, all Scotch whisky has to mature in oak casks for a minimum of three years.

20.   How many single malts come from Scotland?

There are about 120 working distilleries in Scotland. However, every distillery makes various versions of their single malt and may give them different names.

The Macallan, for example, produces a special series of single malts called Gold, Amber, Sienna, and Ruby.

21.    What is the effect of adding water to whisky

Adding water ‘opens’ the whisky and reveals more aromas. But beware – too much of it can drown the flavour, and old whiskies may completely collapse. A plastic pipette is a handy tool for adding water by the drop. There’s no golden rule; in the end, how much water to add is a matter of trial and error, and personal preference.

22.  What type of glass should I use to drink whisky?

Nosing and tasting start with the choice of the perfect drinking vessel. The well-known broad tumbler glass makes drinking easy and is suitable for whisky on the rocks. If you like mixing whisky with ginger ale, cola or soda water, you may prefer a tall glass.

But if you’re looking for the finer nuances in flavour and aroma, you may want to try a special tasting glass: tapered on the top, rounded at the bottom. In this type of glass, sometimes referred to as tulip or copita, whisky can be well swirled, and the narrow opening prevents aromas from escaping too quickly. Pour about an ounce into the glass, swirl the whisky slowly, and take the time to enjoy its colour.

23.  What are the main whisky flavours?

Once you’ve established the whisky region and how it was made, it is time to learn the main whisky flavour profiles achieved as a result. Many different profiles can be made by using traditional and contemporary ingredients, but a few of the most popular flavours are:

• Light – characterised by fresh fruit and soft spices
• Rich – more robust spices, dried fruits, and decadent dessert-like flavours
• Smoky (or peaty) – with a peppery bite and cigar leaves
• Fruity – clean, fresh fruit notes 
• Floral – fresh, grassy, and herba

24.  What can colour tell you about the whisky?

The colour of a whisky can tell us a lot about its flavour. The colour of whisky comes from the cask in which it has been matured in. This means that if a whisky is light, pale, or gold in colour, the maturation has likely taken place in a Bourbon, white wine, or any other white spirit barrel, including newly introduced tequila casks. Darker-coloured whisky usually comes from sherry, red wine, port, or dark rum casks. It’s widely believed that the deeper and darker the hue, the more mature and intense the spirit will be. However, there are many exceptions to this, and colour can sometimes be deceiving. Some people believe that the darker-coloured the whisky, the older and, therefore, better it is. However, this is just a myth and is not true. It is important to mention that in Scotland, distilleries are allowed to use tasteless caramel as a colouring.

25.  What is whisky viscosity?

A whisky's viscosity, or body, simply refers to how thick it is. Whisky can have a light, medium, or full body; light means that it has a thinner viscosity and flows quickly in the bottle, whereas a full bodied-whisky has a thicker viscosity and tends to cling to the sides of your glass. More viscous spirits will have ‘legs’ that drip slowly when swirled. When discussing the thickness of a whisky, it doesn’t necessarily relate to how it will taste but more so the sensation it has when drunk.

Many factors cause viscosity, but the most common ones are:

•  Alcohol by volume percentage (ABV) – This is a standard measure of how much pure ethanol there is in a given amount of alcohol. While the ABV does affect whisky viscosity, a higher ABV does not necessarily mean it has a higher viscosity. Whisky reaches its viscosity peak at around 40-50% ABV, then declines.

• Level of esters (congener) – Congeners refer to the other compounds found in alcohol, apart from ethanol. Esters are an example of a congener and they form in the whisky production process. Esters are responsible for adding a fruity profile. The more esters there are in a whisky, the higher its viscosity. 

• Type of stills used – Column stills will create a low viscosity spirit as they remove more esters during fermentation. This creates a purer whisky that’s thinner. Pot stills, such as the ones used in Irish single pot still whiskey, usually help to preserve the heavier congeners, giving the whisky a higher viscosity.
  

•  Maturation – During maturation, the ethanol will react with the chemicals in the wooden barrens, creating more esters. Which means that if the whisky is moved or rolled in its cask during maturation, it will increase the level of esters and viscosity.

• Type of barley used  – While many Scotch whiskies use pure malted barley, unmalted barley is more commonly known for its use in Irish single pot still whiskey. The unmalted barley can cause the liquid to become more viscous.