The Whisky Tasting Series - Part 1

A whisk(e)y tasting is a very solemn ritual of discovery beyond savouring smells & tastes. It's between you and the whisk(e)y. It's honest & real.

This series is designed to make you an expert. When we are finished you will simply lift a glass of whisky and by just looking at the colour and sniffing the whisky in the glass - you will identify if it is as a Bourbon, Scotch or Irish - or not! You will know the cask it was aged in. You will tell whether it is a Single Malt, a blended Whisky or even a Bourbon. Here's to you becoming your own whisky master.

Some tricks that will help you along the way are:

The colour of the whisky when held up to the light. Any whisky man leading the whisky tasting and even half okay will tell you that whisky is matured in Oak casks. It is always Oak casks as Oak has the perfect porosity and level as tannins and lignans we need.

So if it is a ex-Bourbon Casks what then?
Some whiskies are entirely aged in ex Bourbon Cask, meaning that they have previously been used to age Bourbon for the minimum required period for Bourbon, which by law is 2 years. So Bourbon goes into the new wood and soften the wood impact for other whiskies and contributes one major flavours to other whiskies, namely Vanilla. You sometime find hints of banana and dustiness. Bourbon cask aged whiskies are a dryer compared to sherry cask aged whiskies. Bourbon Cask whiskies will be a light yellow colour.

If it is ex-Sherry casks what will this do for the whisky?
Some whiskies are also entirely aged in ex-Sherry casks. These casks have previously held sherry for varying periods of time. Not often years but months. Again this previous occupant has lessened the harsher wood impact and contributes to the flavour of the whisky. The two most notable flavours are toffee and caramel . There will also be some hint of the sherry and toasted notes often confused as some nut or other. Sherry cask aged whiskies are sweeter than Bourbon cask aged whiskies. Sherry cask whiskies are very dark plum in colour.

Whisky measure zero on the glucose table:
Although we refer to whiskies as sweet sometime, there is no sugar in whisky. Whisky measure zero on the glucose table and is the reason why doctors suggest that whisky is the only drink a diabetic can drink.

Lets recap Part 1.
If you lift your glass to the light and the colour is light yellow it is aged in ex-Bourbon casks and the whisky will be dryer & you know the main flavour on the nose will be vanilla.  If I told you to lift the ex-Sherry aged whisky to the light you will say from the dark plum colour that the whisky was aged in Sherry cask and without smelling will say that it is sweet with notes of toffee and caramel. Impress your guests Part 1.

See you soon

Memories Of A Great Gathering In West Africa

We recently held a conference in Libreville, Gabon with major added benefits.  We hosted several whisky tastings and a whisky dinner. We conducted hours of staff training. All tastings and dinners were well attended and often overcrowded. In our free time we flew, by helicopter, to the equator and took pictures to prove it. I have the picture of our group standing next to the lone red concrete column that marks the exact spot between the two hemispheres. We jumped from the Northern hemisphere to the Southern hemisphere many times. This raised several shallow remarks and some crude chuckles. We flew to a deserted stretch of land and walked along the beach to spend the rest of the day on a private beach where we conducted whisky tastings and training with staff from the various West African countries. What a setting!

Our lunch was fresh seafood, followed by lazing in the sun on stretch beds and later, some people choose to cool down in the sea. I suppose they were refreshing. The 'now very much more knowledgable' staff conducted tastings back to our group. Some were great, others simply brilliant with an obvious flair for public speaking. We were happy in the knowledge that all participants had learnt everything they needed to conduct tastings in their markets. We had an awesome time together and I will always have great memories of this trip because of the warmth of the people.

We will see results from people who live passionately and love what they do. We wish each and every one of you, our colleagues in West Africa the very best and that this time together will return rewards in your future. It was WOW! Thanks to Jean-Do and Joel for arranging the gathering.

NEW Jameson Select Reserve

One Small Batch Grain

and Potstill Blend.

One Hand Picked

Barrel Sellection.

One Single Distillery.

Once a Year.

Jameson Select Reserve is the newest expression from the Jameson Single Distillery, which has been hand selected by the *Four Jameson Masters to deliver an extremely rich and luxurious taste experience. A rare selection of small batch grain whiskey, not found in any other Jameson whiskey, combined with a high proportion of single Irish pot still whiskey aged up to 12 years is what makes the Select Reserve blend so bold and powerfully smooth.

The select grain whiskey triple distilled in small batch quantities is made on just one occasion each year and is put away to mature in the Jameson Single Distillery.

Oloroso sherry and bourbon oak casks are chosen by the Master Blender who personally selects and samples every single one. The casks he judges to be at their perfection are put aside and carefully blended together to present Jameson Select Reserve in a taste experience where the trademark Jameson notes of toasted wood, spice and vanilla can be found with unique creamy luscious touches of exotic fruits.

Tasting Characteristics:

Aroma: Rich and full, developing into the succulent sweetness of exotic fruits like nectarines, apricot and papaya.

Taste: A burst of rich flavours combine to produce a creamy, luscious taste experience. The special fruity sweetness from the grain remains consistent, while the waves of vanilla, toasted wood and spices roll through.

Finish: An incredibly long finish with fruit and wood spices lingering in perfect proportion delivering an extremely rich and luxurious taste experience.

* The Four Masters are: The Master Distiller - Barry Crockett, The Master Blender - Billy Leighton, The Master of Maturation - Brendan Monks and The Master of Whiskey Science - David Quinn.

November 2010 is whisky month with the annual 'FNB Whisky Live Festival' returning for its eighth year showcasing whiskies from around the world in Cape Town and Johannesburg.


The festival remains the largest and most exciting whisky show of its kind in the world. The festival is in the following centres and dates: The Cape Town International Convention Centre from Wednesday, 3 November to Friday, 5 November and at the Sandton Convention Centre from Wednesday, 10 November to Friday, 12 November.

 

Showcasing more than 180 local and international whiskies the festival offers so much more - what to look out for:

• Whisky Pairing Zone with fresh oysters, salmon, handmade chocolates, shortbread, Italian meats and French cheeses. 
• Other opportunity to interact with the people behind the brand includes: The Macallan Maturation zone, Glen Grant Distillation zone and Schweppes Art of Whisky Cocktail Making zone.
• Whisky workshops offering the best learning experience/best value for money at the show by visitors.
• The popular Lexus Connoisseur’s Experience - The Ultimate Guided Tour offering festival-goers the opportunity to be chauffeur driven to the festival and then savour exclusive and rare whiskies generally not available to the public while joining a personal guide on a tour of the distillery stands. The experience will also include light dinner, in the hospitality lounge.
• This year those who cannot get hold of a Lexus Ultimate Guided Tour ticket can have the benefit of tasting a selection of whiskies unavailable in the tasting hall in the comfort of a stylish lounge. The Whisky Lifestyle Lounge offering the perfect exclusive forum for client entertainment or simply networking and meeting up with like-minded friends. A light dinner is included. Tickets cost R495.00/person which includes your Tasting Hall entry ticket.

Tickets

Various exciting new tickets options for the Tasting Hall, as well as the other features, attractions and workshops are available from Webtickets from mid-September 2010, which can be accessed via the Whisky Live Festival website (Whisky Live Festival)

The FNB Whisky Live Festival promotes responsible drinking. No persons under the age of 18 years old will be allowed into the Tasting Hall, and dedicated driver tickets are available. Discounted food vouchers and a bottle of Valpre mineral water are included in the ticket price, and taxis will be on hand to ensure that everyone in your party is able to have a good time. Part of the proceeds will continue to be donated to The Foundation of Alcohol Related Research.

 

For more information please visit the website - www.whiskylivefestival.co.za – or e-mail contact@whiskylivefestival.co.za.

Jameson Reserves

WHAT MAKES THESE WHISKEYS EXTRA SPECIAL?

When the 4 Masters come together to make the best that Jameson has to offer, 3 distinct criteria need to be met to ensure these whiskeys are worthy of the name Reserve…

HIGH POT STILL CONTENT

All whiskeys permitted to bear the Reserve name must firstly have a high pot still content, courtesy of the yeast fermented mash of malted and unmalted barley produced in traditional copper pot stills. This is where the Master of Whiskey Science and the Master Distiller’s attention to detail ensures that the distillates used for blending with other whiskeys have a characteristically rich, full bodied flavour.

LIMITED STOCKS

All our Reserve whiskeys are significantly aged and these are limited in stock. They are carefully managed in order to best utilise them and create truly extra special whiskeys, namely Jameson Reserves.

HAND PICKED CASKS

In addition to the unparalleled personal attention the Reserves enjoy throughout the entire production process, the final element that helps to compose a true Reserve whiskey is all about the casks and the distillates used. Jameson takes a lot of pride in ensuring that our cask quality is world class and that unlimited resources are available to ensure the finest casks are commissioned and selected for the individual whiskeys. Given the small quantity these Reserve whiskeys are produced in, a sub standard cask can be the undoing of all the expertise that has preceded this stage in their creation. Exhaustive steps are taken by the Master Blender and Master of Maturation to hand pick and sample each wooden cask to assess their suitability for blending, maturing and vatting whiskeys.

RESERVE PREMIUM

This is the critical factor in a balancing act that can add either ‘light’ and ‘shade’ in varying hues to the overall picture of the whiskey(s) profile. For example, with Jameson Gold Reserve, virgin oak barrels are used with certain distillates, as the fresher the barrel, the more the whiskey reacts with the wood itself, which helps develop a more robust, complex flavour. To moderate the effect the casks have on a whiskey, other distillates from second or third fill barrels may be married with this to temper the exuberance and mellow the taste, whilst oloroso casks will contribute a sweeter, sherried accent and finish. In the words of Jameson Master Blender, Billy Leighton, “The distillates and casks you leave out of a Reserve blend are almost as significant as those you put in.”

Together these 3 criteria exert a varying but essential influence depending on the type of whiskey being made, allowing it to develop into something that is more than the sum of its parts; a Jameson Reserve.


JAMESON . . . TOO SPECIAL TO RESERVE .

Like many of the finer things in life, the Jameson Reserves were created for one reason only… to be enjoyed! We believe that our Reserve whiskeys are very special indeed, although not too special to reserve just for formal occasions or events. Given the years it takes to distil, blend and mature these Jameson Reserves, life really is too short, so any opportunity to share them in the good company of friends or family should always be seen as a special occasion…

The enjoyment of Jameson Reserve Whiskeys is a threefold experience, where the subtleties of the flavour spectrum are revealed in the nuances of its nose, taste and finish… But what are these? Very simply these are three sensory stages that greatly enhance the appreciation and understanding of the differences between each of these Reserve whiskeys.

NOSE

Firstly, the ‘nose’ is the characteristic aroma that each Reserve releases and is best appreciated through a rounded glass with a tapering end that guides the aroma towards the top. Terms to describe the nose can vary from light to rich, woody, spicy and aromatic or mellow, to simple and complex. These individual traits become more pronounced with the addition of a little water, which brings the full bouquet of the spirit to the fore. As with all of the Reserves, their pot still character ensures the nose of each is rich and full bodied, whilst its colour or hue will suggest the types of cask, such as sherry, bourbon or port that they were matured in.

TASTE

As the first sip is held in the mouth, the numerous, acutely sensitive taste buds of the tongue differentiate the lavish taste profile of the whiskey. The tip of the tongue is where we detect sweetness and at the sides a more savoury flavour. As a rule, the finer the whiskey the more accents of flavour are awakened in the mouth as a whole, rather than specific areas of the tongue. ‘Taste’ is often described in terms of hints of sherry richness, spicy, nutty, vanilla, dark chocolate, woody, honeyed, oily and malty and all the Reserve whiskeys will stimulate the taste buds to enjoy a number of these flavours.

FINISH

Having savoured the nose and taste, the ‘finish’ refers to the more defined feeling of flavour that is left in the mouth and may be noticeably different from the initial sip. This is the finale and the encore, depending on whether the whiskey has a long, lingering finish or ends with a shorter more robust flavour. This finish or aftertaste may leave either a sweet, dry or smooth essence on the tongue. Once again the Reserves each have a finish of generous proportions and a lavish spectrum of bighearted flavours.

The Irish were the first to invent whiskey


Irish whiskey has a long and distinguished history, dating back to 500 AD. The first Irish whiskey predates Scotch whisky by over seven hundred years.

Whiskey was invented in Ireland.

Irish whiskey has a long and distinguished history, dating back to 500 AD. The first Irish whiskey predates Scotch whisky by over seven hundred years.

The exact origins of whiskey making are unclear. However, it is believed to have been started by Irish monks in the sixth century. They found out about distilling during their missionary works in the Far East, where it was used in the making of perfume. The monks quickly discovered a somewhat different use for the process: they found that if a mash of barley and water was fermented with yeast, and then heated in a pot still, the alcohol could be separated and retained. The resulting drink, furthermore, had wondrous powers. They named it Uisce Beatha, or The Water of Life.

At first this elixir was used as a medicine. If you had eaten bad food you drank some and killed the poisonous bacteria in your stomach. If you cut yourself you would clean the wound with it to avoid infection. If you drank too much of it you were moved to an altered state – no wonder it was first thought to be the fifth element.

FIGURE 1 Traveling Irish monks discover the Alembic clay pot still used by the Arabians to distill perfumes and aromatics. in the 6th century AD. The monks discovered a better use for its process.

The WORD

The soldiers of King Henry II of England, on one of their first visits to Ireland in the twelfth century, were greatly taken by the local distillation. They had, however, some difficulty pronouncing the words uische beatha, so they simply took the first word and anglicised it, pronouncing it fuisce and later whiskey, giving us the word we use today.


Famous whiskey, famous people

French brandy was Irish whiskey’s only rival as the most popular drink

It wasn’t long before the fame of Ireland’s uisce beatha had spread throughout the civilized world, and became associated with many of history’s most famous names. Queen Elizabeth I was known to be partial to Irish whiskey, to which she had been introduced by Sir Walter Raleigh. Tsar Peter the Great of Russia declared, “…of all the drinks, the Irish spirit is the best.”

By the latter part of the nineteenth century, there were 160 whiskey distilleries in Ireland, with over 400 brands of Irish whiskey in the USA alone. Irish whiskey had become the most popular drink in the known world, its only serious rival being French brandy.

FIGURE 2 By the 17th and 18th century Irish whiskey was being exported to the four corners of the world and appreciated as the finest spirit the world had to offer – The Tsar of Russia, Peter the Great, remarked “… of all the drinks, the Irish is best.”


The renaissance of Irish Whiskey

During the first half of the century, a combination of circumstances, including the Irish war of Independence, a trade war with Britain and the Prohibition Era in the United States, led to the decline of Irish whiskey.

Scotch and Bourbon brands filled the void left by the absence of Irish whiskey from the International market. In Ireland, however, pub-goers stayed loyal to their favourite drink. They appreciated the superior taste of brands such as Jameson and Paddy, Bushmills and Powers.

The Irish people remained loyal and passionate

Today Irish whiskey is the fastest growing whiskey category in the world, and this phenomenal growth in popularity is expected to accelerate.

Figure 3: The Royal Commission of 1909, the Irish War of Independence 1919, the Irish Civil Ware 1921 and the American Prohibition 1919 all account for the downfall of Irish Whsikeys international dominance as the drink of choice.


THE DIFFERENCE BETWEEN WHISKEYS.

The general distinction between Irish whiskey, Scotch whisky and American whiskey begins with the raw materials used.

Firstly, Irish whiskey uses malted and unmalted barley. Scotch whisky uses malted barley and other cereals. American whiskey uses 51% corn, 19% barley and 30% other cereals.

The second difference occurs at the malting stage. Irish malt is dried in a closed kiln and ‘peat’ smoke is not used to dry the malted barley. Scotch malted barley is dried in an open kiln and ‘peat’ smoke is used in varying degrees to dry the malted barley. In the American whiskey industry ‘green’ cereals are used. The cereals are not dried after germination but immediately mashed to extract the sugars.

The third difference occurs at distillation i.e. the number of times the ‘wort’, or beer like liquid, is distilled. The rule is general and with few exception is exact. American whiskey is distilled once, Scotch twice and Irish whiskey is tripled distilled. Filtering, as is the case with Tennessee whiskey does not make a purer whiskey, but is done to return flavour to the whiskey lost due to multiple use of casks for ageing. In Bourbon County it is illegal to use a barrel more than once for ageing purposes but not in Tennessee and filtering is required.

FIGURE 4 The general distinctions between Irish whiskey, Scotch whisky and American whiskey and the different arts to achieve different flavours.


TYPES OF IRISH WHISKEY.

IRISH POT STILL WHISKEY

Irish Pot Still Whiskey is made from a mixture of malted barley, barley & crystal clear water and is distilled three times in copper pot stills. It is characteristically full bodied, smooth, spicy and flavoursome. The character of Jameson Irish Whiskey is derived from triple pot still distillation.


HOW IRISH WHISKEY IS MADE.

THE BARLEY

The secret of making Irish whiskey does not begin in the Distillery but in the fields and rivers of Ireland. The rich soil and soft climate of Ireland provides for an abundance of the finest natural ingredients of: Pure Irish water from Ireland’s clear crystal rivers, Choice Irish barley from Ireland’s rich farmland. These natural ingredients are joined together through the time-honoured crafts of distillation & maturation to become the fine Irish whiskey.

FIGURE 5 The rich soil and soft climate of Ireland provides for an abundance of the finest natural ingredients.

MALTING THE BARLEY

The paradox of barley is that it doesn’t contain fermentable sugar but only starch. Early distillers discovered that if barley is allowed to sprout under spring-like conditions for a few days and then dried, the amount of alcohol subsequently obtained from brewing and fermentation is vastly greater than normal. Barley which has gone through this "Malting" process is called Malted barley. Malted barley is barley that has been allowed to sprout for a few days and then dried. If 100% malted barley is used in a whiskey, it is called a Malt Whiskey. If a whiskey is made from a blend of malted and grain whiskeys, it is known as a Blended Whiskey. In Ireland the malted barley is dried in closed ovens, called kilns, and away from the direct heat. This means that no smoke comes into contact with the grains of malted barley, allowing the natural flavour to shine through into the final whiskey.

In Scotland, malted barley is generally dried over an open peat fire allowing smoke to penetrate the grains. This emparts a distinct smoky flavour to the final Scotch whisky.

MILLING

This is the grinding of both the malted and un-malted barley together into a coarse flour-like substance called grist.

Figure 6: Barley is harvested, soaked in water to trigger germination, then dried, becoming malted bareley and finally milled into a rough flour call grist.

MASHING

The Grist is mixed with hot water at a temperature of 63 degrees in a large vessel called a Mash Tun. During this process starches are converted into fermentable sugars. The mashing process is complete when a hot sweet liquid called ‘wort’ is drawn from the mash tun.

FERMENTATION

Fermentation is a natural process that occurs when yeast and sugar come in contact with each other to produce alcohol. Liquid yeast is introduced to the liquid wort and the process of fermentation begins in large vessels called ‘Wash Backs’. The result of this process is another type of liquid called ‘wash’, containing approximately 8% alcohol. The wash is sent to the Still House, Distillation, the heart of the process of making Irish whiskey.

Figure 7: The "Grist", together with 60 degree water, is poured into the mash tun to extract the sugars. The resulting sweet 'Wort' is transferred to the 'wash back'. Yeast is added and fermentation begins. The resuly is similar to beer at 8.5% alcohol by volume called the 'Wash'.

DISTILLATION

The method of Distillation represents the central difference between Irish whiskey and other whiskies. Distillation is the process of separating alcohol from water. Alcohol has a lower boiling point than water (78 degrees) and evaporates first. The alcoholic vapours are condensed back into liquid and collected. Irish whiskey is triple distilled to ensure maximum smoothness and finesse. Scotch and Bourbon whiskies are generally only distilled twice. Every step in the triple distillation process is guided by the Master Distiller. Irish Whiskey passes through 3 distinct pot stills for distillation; namely: The Wash Still, Feint Still & Spirit Still.

Figure 8: The 'Grist', together with the 60 water is poured into the 'mash tun' to extract the sugars. The reesulting sweet 'wort' is tranferred to the 'washback' (also known as the fermentation tank). Yeast is added and fermentation begins. This beer, known as 'wash' at 8.5% is transferred to the first postill known as the wash still. After this first distillation the spirit clear as water at 23% ABV.
After the final distillation, the spirit is colourless and the alcoholic strength is 80% alcohol by volume. The Spirit Safe monitors the quality of the spirit after the final distillation before it goes to maturation. The spirit is reduced to 63% alcohol by volume with pure spring water, before filing into cask.

Maturation is the mellowing and ageing of spirit in oak casks. While the whiskey matures, there is a complex interaction between the whiskey, natural wood extracts and the air, which breathes through the wood of the cask, giving a superb, mellow bouquet to the whiskey.

Figure 9: The spirit is cut to retain only the better alcohols, then matured in oak casks to mellow and interact with the wood extracts and micro- climate around the cask.

Irish whiskey is matured for years in vast, dark, aromatic warehouses where it rests in fine oak casks, which have previously held Bourbon and Oloroso Sherry. Each year, a small percentage of whiskey is lost in evaporation, and this is called “The Angel’s Share”.

Irish whiskey prefers to use casks that have been seasoned by having had one previous inhabitant - the Sherry and Bourbon leaches out the stronger tannins and oak extracts leaving the wood in perfect condition for the maturation of Jameson Irish Whiskey.

The 6 main stages in the making of Irish whiskey Is malting 21 days, milling 1 day, mashing 2 days, fermentation 3 days, distillation 7 days and maturation the number of years required by that product.

The growth enjoyed by Irish whiskey in the 1960s meant that expansion of facilities became necessary. In 1975, production was moved to the Midleton Distillery, Co. Cork. The new Distillery has remained true to the methods and standards established by John Jameson. Today, the Midleton Distillery is acknowledged as one of the finest whiskey distilleries in the world.

FIGURE 10 John Jameson joins John Powers & sons and the Cork Distilleries Company to the Irish Distillers Group - The Midleton Distillery established in County Cork in 1965. IDL becomes part of Pernod Ricard in 1996.

Today, Irish whiskey combines the traditions of the past with the expertise of the present. The Master Distiller, oversees the sequence of triple distillation in copper pot stills to ensure a final spirit of a smooth and delicate character. This spirit will become Irish Whiskey after many years of maturation.

FURTHER NOTES TO MATURATION

Irish whiskey, by law, must be left to mature for a minimum of three years. In practice maturation is much longer, with Jameson maturing for between 5 - 7 years. Maturation is carefully monitored over the years and when it is complete the whiskey is ‘nosed’ by the Master Blender to ensure quality. The Master Blender supervises the bringing together of as many as 300 casks in a single ‘vat’. The final Irish whiskey is reduced with de-ionised water to typically 40% Alcohol By Volume (ABV) or 43% ABV This whiskey is left to ‘marry’ before it can be called forward for is bottling.

The coopers lay the casks to rest in vast, dark, aromatic warehouses. The slow passing of time and the seasons are the essential ingredient in maturation. Finally, the Master Distiller tastes the final product - Irish whiskey. In Scotland this rests with the Master Blender.

Figure 11. Irish Whiskey production process


WHAT MAKES IRISH WHISKEY DIFFERENT?


TRIPLE DISTILLATION, SMOOTHER TASTE.

Irish whiskey brands such as Jameson and Powers are distilled three times, in traditional copper pot stills. This guarantees their smooth taste and absolute purity. Most Scotch whisky, by contrast, is distilled just twice. Bourbon is usually distilled only once. This triple distillation is the hallmark of the great Irish whiskeys.

NO SMOKEY TASTE

The malt for Irish whiskey is dried in a closed-kiln so that the grain is dried by clean hot air. This allows the subtleties of the malt to come through. In Scotland, open peat fires are used, and this imparts a smokey flavour to the barley. This smokiness is markedly absent from distinguished Irish whiskeys such as Jameson and Power or Irish Single malt whiskey, such as Bushmills malt 10-year-old whiskey.

MELLOW FLAVOUR

Irish whiskey is produced primarily from barley (both malted and unmalted) and pure clean water. It is aged in used oak casks, which ensures a mellow flavour and a golden hue. Blended Scotch whisky uses a mix of barley and other cereals. The main ingredient in Bourbon, by contrast, is corn. Bourbon is aged in new casks, giving it a heavy sweetish flavour. Irish whiskey is drier and subtler.

THE DIFFERENT ARTS

Every drop of an Irish whiskey brand is produced in its own distillery.

In Ireland, distilling is considered the important art, while in Scotland, blending is paramount. In Scotland, a blender may buy “fillings” from as many as thirty or forty different distilleries. This produces the typical “blended” Scotch whisky. Every Irish distiller’s whiskey is created in one of our own distilleries, where the quality of every drop can be controlled from start to finish.

THE SPELLING

Perhaps one of the most obvious differences is in the spelling of the product. In Ireland and America whiskey is spelt with the ‘e’, whereas in Scotland and Canada it is whisky. All countries in the world spell the plural of whisk(e)y as whiskies and it is only Ireland who spells it whiskeys.

Figure 12: Irish barley, pure water & oak casks contribute to Irish Whiskeys mellowness. The lack of smoke, triple distillation and the total control of production of all the Irish Whiskeys in one single distillery ensures the quality of Irish Whiskey.


JJ&S ESTABLISHED SINCE 1780

Jameson is the largest selling Irish whiskey in the world and is also the largest selling whiskey in Ireland.

When John Jameson founded his famous distillery in Bow Street, Dublin in 1780, Dublin was the second largest city in the British Empire. Jameson was a man of pioneering spirit who saw the potential for a uniquely Irish product.

He encouraged Irish farmers to grow the type of barley best suited to the making of whiskey. Such was the success of his initiative that by the end of the nineteenth century, John Jameson’s Three Star whiskey was known throughout the civilised world. John Jameson’s efforts are still in evidence today, as Jameson is now the top selling Irish whiskey worldwide.

Jameson’s international reputation and popularity is due in part to its exceptionally smooth, triple-distilled taste. In 1996, Jameson became the fastest growing international spirit brand achieving sales of over one million (nine litre) cases.

The characteristic smooth taste is a feature of the full range of Jameson whiskeys. Jameson 1780 is a twelve-year-old premium whiskey with a distinctive mellow flavour. This derives from the use of sherry wood during its twelve years maturing. Jameson eighteen-year-old is a super-premium whiskey with rich voluptuous flavours of sherry matured and bourbon casks.

Figure 13: Jameson is the fastest growing International whiskey. Jameson’s reputation and popularity is due in part to its exceptional smooth, triple distilled taste.

HOW IRISH WHISKEY SHOULD BE SERVED.

The smooth round taste of Irish whiskey means that it can be enjoyed in almost any form.

Here are some of the more common ways to enjoy Ireland’s national spirit: with water and ice; on the rocks; on its own; with a mixer such as: Ginger Ale, Appletizer, half apple juice half sparkling or soda water with a twist of lemon peel; in Cocktails; as a whiskey sour; as a shooter with lime or passion fruit – the ‘mix-ability’ of Irish whiskey is endless – the purity and smoothness guaranteed.

Figure 17: The ‘mix-ability’ of Irish whiskey is endless. the purity & smoothness guaranteed.
The End - Enjoy your drinking in moderation as always.

Myths & tall tales bust

Lately most alcohol adverts include: ‘Not for Sale to Persons under the age of 18’ emblazoned at the bottom of the advert. It’s in clear black print on a white background and it cannot be missed. Some products have health warnings and warning woman not to drink while pregnant. These are self regulations leading players in the liquor industry consider a social responsibility and this social responsibility addresses and covers four key negatives, namely: responsible messages in all communications; alcohol and pregnancy; anti drink driving and underage drinking.

The following is the self regulated framework developed by Pernod Ricard and others in the liquor industry to ensure: no encouragement of excessive or reckless consumption; no ridiculing of moderation or abstinence; no association with violent, aggressive or anti-social behaviour; no communications directed at minors; no inclusion of minors in advertising messages; no association of consumption with motor vehicles driving and motor sports; no references to health benefits; no masking of drinks nature or alcohol level; no communication of the following alcohol myths, including that alcohol warms you up, or that alcohol gives you strength, or that a weak alcohol level drink is harmless or that a high-alcohol level is a sign of quality; no association between consumption and intellectual, mental, physical and sporting performances; no attack on human dignity (male/female dignity); no association with social success; no association with sexual prowess (including no gratuitous nudity) and that sample offers are made available exclusively to adults.

Alcohol and your health
The key to drinking alcohol is simple – drink in moderation and drink the best there is.

How much can you drink a day?
The rough guideline is 2-3 tots (25ml tot) a day for women, 3-4 tots (25ml tot) a day for men. This rule does not apply to operating a vehicle for which the legal implications are as per the Road Traffic Act 93/96 as in effect since March 1998. Sections 122, 126, 149, which in less technical terms states that any specimen of blood taken from part of your body must be less than 0,05 gram per 100 millilitres while the concentration of alcohol in any specimen of breath exhaled by you must be less than 0,24 milligrams per 1000 millilitres. Both these tests must be done within 2 hours of an offence.

Nutritional information

Spirit
A standard 25ml measure of alcohol contains between 55 to 65 calories. Whisky contains no fat and no added carbohydrates.

Beer
A 350ml can or bottle of beer contains 153 calories with 4% total carbohydrates, 1% sodium and 1% calcium.

Wine
A glass of wine (normally 100ml) contains 85 calories with 2% iron, 1% calcium and 1% total carbohydrates.

Congeners and Alcohol
Congeners are toxic chemicals that are formed during fermentation. These congeners include small amounts of chemicals such as acetone, acetaldehyde and tannins.
Congeners are mostly responsible for headaches. Vodka has less congeners than gin. Most blended Scotch whisky has about four times more congeners than gin. Brandy, rum and single-malt Scotch whisky has about six times more than gin. Bourbon drinkers ingest eight times the amount of congeners as do gin drinkers, and 30 times as much as vodka. Red wine has more congeners than white wine does

The Hangover question
Alcohol dehydrates you as it is a diuretic which increases urination and flushes fluids from the body. Your liver needs water to dissolve and expel the toxins it receives from alcohol. When your body’s reserves run out, your liver borrows water from other organs, including your brain and therefore the headaches. Don’t drink coffee the morning after as coffee is also a diuretic. Too much alcohol depletes the body of necessary substances including blood sugar, vitamins and minerals. The more these trace elements that are depleted the worse your headache will be.
Cheap red wine is worst for hangovers, followed in descending order by brandy, red wine, bourbon, rum, whisky, white wine, gin and lastly vodka.

How to and not to treat a hangover
Never drink painkillers (especially paracetamol / Tylenol) with alcohol in your system as this wrecks serious havoc with your liver. Rehydrate your body by drinking water and rest, rest, rest. Sweet drinks help in replacing blood sugar, but often cause severe nausea – stick to water. Tea and coffee will only dehydrate the body further – stick to water. Better still – drink a glass of water between each drink to supplement the liquid alcohol will flush from your body.
Exaggerated health claims.

Whisky and cancer
Do not be tempted to drink because of the following claims made in various magazines and articles: ‘Single malt whiskies have more ellagic acid than red wine. Ellagic acid is a proven anti-carcinogen, anti-mutagen, and anticancer initiator. Ellagic acid is used in alternative medicine to prevent cancer”. Ellagic acid can be obtained by eating strawberries, cranberries, walnuts, pecans, pomegranates and best of all, red raspberry seeds. There nothing wrong with savouring a 12 year old ‘The Glenlivet’ Single Malt or a 10 year old ‘Aberlour’ Single Malt in moderation, the key words being; savour and moderation.

Whisky and your heart
Research suggests that a large shot of whisky can help protect against heart disease. Drinking the equivalent of three or four 25ml measures of whisky a week can boost the body's defences, but only if you are in a risk group, such as menopausal women or men over 40 years and prone to heart trouble. The jury is out as to the facts on this argument.

Whisky and coeliac/celiac disease
Although malted barley and other cereals are used to make whisky, Proteins (including gluten), do not carry over the distillation process and are not present in the final product. Whisky or Whiskey can be consumed as part of a gluten free diet.

In conclusion
It is better to drink brands such as Jameson, Chivas Regal, The Glenlivet or Absolut Vodka than to opt for cheaper alternatives. Drink quality rather than quantity. Drink in moderation. Drink the best you can afford to drink.

The idiots guide to choosing a great whisky

Scotch whisky is by far the dominant whisky in the world. Irish whisky is fast regaining its popularity. American whisky is mainly referred to as bourbon. Other countries also produce whisky, but these three countries dominate.

First and foremost, let’s clear up what is whisky or whiskey. Before it can be called whisk(e)y: It must be made only with natural raw materials, It must be distilled and matured in the country of origin e.g. Scotland, Ireland or America; It must be aged for a minimum of three years in oak casks in Scotland and Ireland and two years in America. The more premium the whisky the longer it is aged. Generally all whisky older than 10 years will show the age of the whisky on the label. Generally a low priced whisky will contain 3 year old whisky; a medium priced whisky will contain whisky from between 5 an 7 years. You get the drift – you generally get what you pay for. In whisky, unlike brandy – every drop in the bottle is as old as or older than the age stated on the label. Only 30% of standard brandy is at the age stated on the label

There are two types of casks used in Scotch whisky and Irish whiskey; namely ex Bourbon barrels from the US or Sherry casks from Spain. The bourbon barrel produces a much lighter whiskey and contribute a vanilla flavour while the sherry cask produces a much darker whisk(e)y and contributes a toffee caramel flavour. So when you pour your whisky and look at the colour, you can already begin to suggest that if it is lighter it will have a vanilla nose and sound glam. If it is darker you can already suggest a nose of toffee caramel. American whiskey is aged in new oak barrels.

Why are some bottles clear and others green? When whisky is in a clear bottle the whisky producer will add neutral caramel to window dress the product for consistent look on shelf, when in a green bottle this is not needed.
What are the key things to note from a whisky label? First and foremost check the country of origin. Note that some whiskies are distilled and matured in the country of origin but bottled in South Africa. Then you want to know what you are paying for?

The majority of whisky is blended Scotch whisky which means it is a blend of various single malt whiskies together with grain whisky. The more malt whisky in a bottle the more premium the whisky and the more expensive. The cheaper whiskies contain modest amounts of malt whisky. A Pure Malt whisky is a blend of single malt whiskies and a Single malt whisky is a single distillate from a single distillery. If you want to spoil yourself it must be a single malt whisky and if you want the best single malt Scotch whisky it has to be from Speyside in Scotland. Speyside contain more than half of the distilleries in Scotland for good reason.

Now for some dispelling of an old urban legend – the ‘A’ or ‘B’ number on the label. These are generally followed by a number e.g. B372 or A159. The A stands for locally produced, the B stands for imported and the number following is the dedicated number of the importer. You will find this number repeated on many product e.g. Chivas Regal will have the same number as Beefeater Gin and you will know then that this is form the same supplier and because it starts with a B it is fully imported.

Havana Club Rum - the world's fastest growing spirit

Distributed by Pernod since 1994, Havana Club is the leading Cuban rum sold in France and is the fastest growing spirit in the world today. Created in 1878, the brand is named after the famous Havana bar, the Havana Club. Authentic and festive, this "ron" with intense character is made from the best Cuban sugar canes, using the traditional methods of master rum makers. An international benchmark for Cuban rum.

Havana Club Añejo Blanco
A "ron" full of lightLight colours, delicate flavours … Havana Club Añejo Blanco is the lightest of the "añejos". The result of a long process of sugar cane transformation, this rum aged in white oak barrels reveals attractive, slightly sandy tones and rich, smooth flavours. Authentic, it is the perfect ingredient for traditional Cuban cocktails

Havana Club 3 Year old
Delicate fruity notes Rum with a subtle, supple flavour, Havana Club 3 years offers wooded notes, combining the flavours of toffee, vanilla, chocolate and spices. Aged for 3 years in oak barrels, until it achieves its delicate straw-coloured shades, this fruity "ron" can be enjoyed neat, with or without ice, or in cocktails.

Havana Club Especial
Exceptional fullness A distinctive association, Havana Club Especial brings together several rums cask-aged for up to 5 years, combining the lightness of young crus with the intensity of more mature "rons". This rum with its dark colours and fine roundness offers a floral fragrance of sugar cane and spicy notes of honey, vanilla and cinnamon

Havana Club 7 Year old
Complexity full of flavour With a beautiful mahogany colour, Havana Club 7 Year Old presents powerful and complex aromas. Obtained from rums aged for at least 7 years in oak barrels, this "ron" of remarkable quality has a very rounded bouquet and persistent taste, with flavours of cocoa, coffee, tobacco and spices.

Havana Club 15 Year old
An intense, gourmet rum Complex aromas, gourmet flavours of cream, almond, vanilla and toffee. Havana Club 15 Year Old is an incomparable blend of rums resulting from a long process of ageing in white oak barrels, for at least 15 years. A rum of great character, intense, supple and fragrant

Havana Club Maximo
A rare association Made specially by Don Navarro, the most experienced master rum blender in Cuba, Havana Club Maximo is a unique amber-coloured "ron", considered to be "the supreme expression of Cuban rum". This alliance of extra-old rums of great finesse is presented in a precious crystal carafe with elegant lines, blown using traditional techniques and numbered by a master glassmaker.

An ancestral rum

Cuba has become known as the "Isle of Rum". A sugar cane with a global reputation (introduced in 1493 by Christopher Columbus), the favourable Caribbean climate, a fertile soil and the unique skills of Cuban "Maestros Roneros" (Rum Blenders) have all contributed to establishing this image. The inhabitants of Cuba, as well as sailors and adventurers, used this exceptional sugar cane to make fermented nectars and the "tafia" that would later become Cuban rum.
In the early 19th century the quality of the rum began to improve considerably with the introduction of copper stills and the first attempts at ageing, thanks to the efforts of Pedro Diago, now considered the father of Cuban rum. It was his idea to store the eaux de vie (aguardientes) in pots buried in the ground.

In the second half of the 19th century, a lighter, more refined rum was produced: "Ron Superior". This was developed on the instructions of the Spanish Crown, which was seeking a more delicate rum capable of satisfying "the court and the elite of the Realm". "Ron Superior" was the forerunner of today's Cuban rum. A light, smooth, delicate rum, crisp and exceptional straight or in cocktails. It proved so popular that by 1860, there were over 1,000 distilleries in Cuba.

Today Havana Club, the leading Cuban rum in Cuba and worldwide, embodies the heritage of Cuban rum production. Based on the unique skills of its Maestros Roneros, Havana Club has maintained the art of "Añejamiento" at the heart of distilling, ageing and blending of premium

rums.

But the name Havana Club, which is an integral part of Cuban culture, also captures the unique atmosphere of Havana, the capital of Cuba. The finest proof: the life-loving Cuban people are the true ambassadors for Havana Club. They have made it a national icon.

The know-how of master rum-makers

The sugar harvest: this takes place during the month of December, in the dry season. The "Macheteros" proceed with cane extraction. Crushed, it produces rich, creamy black molasses (called "mieles" – literally honey - in Cuba).
Molasses purification: cleaned of all undesirable elements, the molasses are submerged in the purest spring water. Yeast is then added to this mixture, called the "baticion": the molasses ferment for around thirty hours.

Distillation: the volatile alcohol is released from the molasses through copper distilling columns. The precious "aguardientes" or pure spirits and eaux de vie are collected at the end of this operation.

Ageing: The "aguardientes" are then aged in unique ageing cellars, their walls lined with casks, filled with the aromas of wood, sweet almond and blond tobacco. To ensure that the mixture is imbued with the most intense aromas, no detail is left to chance. The casks are chosen with care, depending on the wood used to make them, their age and the spirits they previously held. The degree of aeration and humidity is strictly controlled. After a year and half of ageing in white oak casks, the alcohol content of the eaux de vie is reduced to 54°. They are then purified by settling over active charcoal, which removes any remaining impurities: a typical Cuban method.
Blending: the work of master blender Don Navarro, the different elixirs are blended in big oak vats. A pure sugar cane distillate is then added to the mixture before filtering it again. The most refined aguardientes, "Añejos" or matured rums, will develop over the months.
The colourful Cuban rum Havana Club Especial is perfect for Cuba Libre (see Cocktails). Havana Club 3 Year Old is perfect for cocktails such as the Mojito, Daïquiri or Collins. Havana Club 7 Year Old, 15 Year Old and Maximo are ideal for drinking as a digestif.In order to discover all the aromas of rum, we recommend drinking Havana Club in special glasses. Effectively the shape of the glass is a key factor in the quality of olfactory perception. For optimal tasting, rum should be served in tulip glasses, with a slightly enclosed upper rim. These are preferable to wide-based or over-large glasses, for example.
The recommendation of master rum blender Don José Navarro, Havana Club's premier "Maestro Ronero": The fruit of ageing and careful blending, Havana Club 7 Year Old and Havana Club 15 Year Old marry perfectly with the aromas of a Cuban cigar. Two island specialities of excellent quality, whose subtle aromas lend themselves perfectly to the most sophisticated tasting experience.
Cuba libre :- 3 measures of Havana Club Especial- 7 measures of cola- 1 slice of lemon- 2 or 3 ice cubes
Mojito- 1 measure of Havana Club 3 Year Old - ½ spoon sugar- Juice of half a lime- Crushed fresh mint- 2 or 3 ice cubes- Dilute with sparkling water
Daiquiri- Shaker- 1 measure of Havana Club 3 Year Old - ½ spoon sugar- Juice of ½ a lemon
Collins- 1 measure of Havana Club 3 Year Old- ½ spoon sugar- Juice of half a lime- 2 or 3 ice cubes- Dilute with sparkling water se

Excerps and pictures from www.pernod.fr/english website

Ballantine's Whisky Leaves an Impression

Distilled in Scotland for over a century, Ballantine's has become a veritable benchmark in the world of scotch whiskies.The producers of Ballantine's were the first to recognize the benefits of long ageing in the barrel. This technique, previously reserved for ports or fortified wines, gives Ballantine's premium whiskies their very distinctive flavour.

Ballantine's is the 2nd largest whisky in the world today with sales of 6.4million 9 litre cases worldwide equating to 2 bottles every second being purchased. Ballantine’s has won over 60 trophies and medals in the last 10 years at international competitions.

Ballantine's Finest
The refinement of aromas since 1910Both subtle and elegant, Ballantine's Finest is the most famous whisky in the Ballantine's range. Produced from over 50 single malts, it reveals an inimitable, perfectly balanced taste. Delicate nuances of chocolate, apple and vanilla make this blended scotch whisky a "must".
In the spotlight Colour: Pale gold.Nose: Deep, with spicy notes.Palate: Well balanced with hints of chocolate, apple and vanilla followed by a delicately floral finish.Finish: Sophisticated final notes add a fresh and floral touch.

Ballantine's 12 Year old
Complexity of aromasBallantine's 12 Year Old is a premium blend revealing mellowness and complexity. It is produced by selecting and combining over 40 malt and grain whiskies aged 12 years and over.Launched in the 1950s, Ballantine's 12 Year Old is recognised as an international benchmark for premium scotch whiskies.
In the spotlight Colour: GoldenNose: Notes of honey, sherry sweetness and oaky aromas.Palate: Mellow and complex, floral, revealing notes of honey, vanilla and oak.Finish: Long, fresh and slightly salty.

A Scottish adventure
The brand's beginnings date back to 1827, when George Ballantine opened a grocery store in Edinburgh and sold whiskies selected for their high quality. He went on to specialise in the wines and spirits trade, then to creating and perfecting his own blended whiskies. George Ballantine was then appointed supplier to the British royal family.To cope with the growing demand, he asked his second son to go into business with him, and founded George Ballantine and Son Ltd. The company then began to export and expanded fast.

In 1895, the company was granted the Royal Warrant by Queen Victoria, rewarding the prestigious reputation acquired by Ballantine's in high society.
In 1919, the Ballantine family accepted a buy-out offer from Barclay and McKinlay. The new owners undertook to develop Ballantine's as a commercial brand, thereby promoting the excellent blends they had inherited.

In 1937 the company was rewarded by a Grant of Heraldic Arms, recognising George Ballantine & Son as an "incorporation noble on the Noblesse of Scotland". The heraldic arms that decorate the Grant still appear on bottles of Ballantine's today. The label reflects the key ingredients for making Scotch whisky and is the only whisky to do so.
Since then, Ballantine's has developed to become the leading seller of Scotch whiskies in Europe, and the 2nd global brand of scotch whiskies. Bought by Pernod Ricard in 2005, the brand has been distributed in France by Pernod since January 2006.

An association of character

Ballantine's blended scotch whiskies combine malt and grain whiskies from the most famous regions of Scotland, to create elegant, balanced scotch whiskies of unique complexity.The age shown on bottles of Ballantine's corresponds to the youngest whisky used in its composition.
Two signature malts give Ballantine's its identity and style: Glenburgie and Miltonduff.
Opened in 1810, the Glenburgie distillery is one of the oldest in the Speyside region. It produces a single malt that gives sweet notes of fruit to Ballantine's.- The Miltonduff distillery, also in Speyside,. has produced a floral malt with soft vanilla notes since 1824.Ageing in oak bourbon casks gives it vanilla notes, revealing the floral and lemony characters of the malts.
Each malt and grain whisky therefore offers its own character, whose blending is skilfully orchestrated by the cellar masters to produce the Ballantine's range of premium scotch whiskies.
This range is therefore the result of the work of a dynasty of cellar masters who, in the tradition of George Ballantine, use all their skills in the service of making high quality Scotch whiskies - complex, elegant and balanced.


How to taste


The taste then confirms the olfactory analysis. Take a small mouthful and swirl it around your mouth so that it comes into contact with all areas. Identify:The body: is the texture, the sensation in the mouth, oily, silky, round, velvety, hard?The palate: is the flavour of the whisky spicy, wooded, malty, fruity?The finish: is the taste of whisky remaining in your mouth rich, prolonged, light, dry?


When to drink
We recommend drinking Ballantine's whiskies as an aperitif or digestif, neat, with mineral water or on ice.
Ballantine's Finest makes a great aperitif, ideally as a whisky sour: shake together 4 cl Ballantine's Finest, 4 cl lemon juice and 2 cl cane sugar syrup in a shaker with a few ice cubes and serve in an "old fashioned" type glass, decorated with a twist of orange peel.

Excerpt and pictures from the www.pernod.fr/english website.