Origins of Whiskey
The
origins of the art of distilling potable spirits are somewhat obscure, and thought
to date back to ancient China. The potency of distilled spirits caused them
to be known as the "Water of Life". This is the meaning of the Scandinavian
"Aquavit", the French "Eau de Vie", the German "Lebens
wasser" and the Spanish "aguardiente". The Gaelic word for "Water
of life" is "uisge baugh" (pronounced "ish'ka'ba'ha").
"Uisge" soon changed to "Usky" until it finally became known
as "Whisky" after several generations. Irish whiskey is always spelt
with an e.
Much to the chagrin of the Scots, it is likely that
the first whisky was distilled not in Scotland but in Ireland. This potable
spirit dates back to the 12th century to the Irish monks in monasteries
throughout Ireland. There they obtained whiskey by distilling malted barley
and other cereals, which had been fermented with yeast
Presentations
April 2008: Renaissance of Irish Whiskey [4MB - PowerPoint Presentation]
Whiskey/Whisky Categories
1. Irish whiskey is carefully distilled, and produces a clean, refined spirit that matures in the casks into a smooth whiskey. The Irish Whiskey Act of 1980 states that: The spirits have to be distilled in the Republic of Ireland or in Northern Ireland and that the spirits have been matured in wooden casks in a warehouse in the Republic of Ireland or Northern Ireland for a period of no less than 3 years.
2. Scotch Whisky: The principle types of whiskey / whisky are also characteristic of the particular geographical regions of the world. For example the Scotch Whisky Order (1990) and the Scotch Whisky Act (1988) define Scotch whisky. They state that Scotch whisky must be produced at a distillery in Scotland. The word "Scotch" in this definition is of geographical and not generic significance.
3. Bourbon Whiskey: As people emigrated from Ireland and Scotland to the US and Canada they brought with them their distilling skills which were adapted according to the environment and raw materials available to them. These immigrants produced the rye whiskey that became the first "American" whiskey in 1733 (spelt with an e just like Irish whiskey). Bourbon is made from American corn and was originally produced in Bourbon County, Kentucky. Only Bourbon whiskey regulations require that it be matured in a new charred, white oak barrel.
4. Canadian whisky (spelt without an e) is a blend of whiskies most commonly made in column stills from wheat, corn, barley and rye (either singly or combined), and must be aged for a minimum of three years in new wood, bourbon, sherry and brandy barrels.
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