The Silver Quaich

SWA Clarifications on EU Rulings

2007-06-28T04:26:00.000-07:00

... A continuation to Clear And Legal - At Last!

A provisional version of the new European Spirit Drinks Regulation, adopted by the European Parliament on Tuesday, can be found at: http://www.europarl.europa.eu/sides/getDoc.do?type=TA&reference=P6-TA-2007-0259&language=EN&ring=A6-2007-0035

The EU definition of 'whisk(e)y' is in Annex II. The Regulation is expected to be formally endorsed by EU Member States after the summer recess and will enter into force shortly thereafter (when the final text is officially published by the EU).

Separately, the existing entry on the blog site on this subject seems to suggest that the EU Regulation 'approves' the industry's proposals for new Scotch Whisky legislation (on definition and presentation) in the UK.

Rather, the SWA is in discussions with UK government about the industry's package of proposals and how best to introduce the domestic legislation that will implement them. Once that domestic legislation is passed, there is an opportunity to take things forward at EU level. Under the new EU Regulation, there is a facility for individual Member States, such as the UK, to register their national rules on spirit drinks with geographical indications at EU level, and to have the rules enforced across the rest of the EU.

Q: "What is the SWA position on someone mixing Scotch Whisky (or any whisky which does/will meet the generally accepted definitions of whisky (i.e., grain; oak; maturation, etc.) with a drink that does not meet the definition (e.g., a molasses-based "whisky")."

If a Scotch Whisky, or any other whisky as defined under the EU Regulation, is mixed with any other spirit, e.g. a molasses-based spirit, then the final product cannot, under EU and UKlaw, be described as 'Scotch Whisky' or 'whisky'.

Under both current EU law and the new EU Regulation, such a product would have to be described as a 'spirit drink'. (There are fairly complicated rules as to what else could appear on the label depending on the circumstances.)

Both the current EU Regulation, and the new one, apply equally to spirits produced and sold in the EU, spirits imported into the EU, and spirits exported from the EU. In other words, the new text makes no change in this regard.

-David Williamson
Public Affairs Manager
Government & Consumer Affairs
Scotch Whisky Association

Source: The Scotch Blog

Scottish Victory?

2007-06-24T22:58:00.000-07:00

THE Scotch whisky industry is poised to secure a victory in its long-running battle with the Indian government, which is expected to slash punitive duties on spirits early next month.

Industry sources say India is preparing legislation that will scrap the import duty that subjects all imported spirits to an additional duty of between 25% and 550%.
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The move would mark a significant turning point in the fortunes of Scotch whisky opening up one of the world's largest markets. The Scotch Whisky Association (SWA) has said that it expects to capture a 5% share of the Indian market by 2015 when the tariffs are removed.

Sources say legislation could come in as early as July 1 as ministers look to outflank any ruling made by the World Trade Organisation (WTO) disputes panel. The panel will meet next week to discuss complaints from the US and European Union about high duties on imported whisky.

If the panel rules against India, it will be told to slash its duties or face authorised retaliatory trade sanctions from US and EU member states.

But last night, one source said: "Everybody is now preparing for July 1 and expecting a positive announcement. We have been here before but it appears time has run out. There is a realisation in India that they have to comply with the WTO."

In the past few months, the SWA has made numerous representations to the Indian government, and both the Chancellor Gordon Brown and the Trade Secretary Alistair Darling have raised the issue during recent visits to India.

It is understood that under the new legislation the national duty would be scrapped, allowing individual states in India to set their own levels of taxation in line with the country's WTO commitment.

The move would be welcomed by Vijay Mallya, who last month paid South African entrepreneur Vivian Imerman £595m for Whyte & Mackay.

Mallya's United Breweries Group hopes to sell premium brands such as Isle of Jura, Dalmore, Whyte & Mackay 13-year-old blend and Glayva liqueur through upmarket hotels, which are allowed to import spirits duty free.

According to John Wakely, an independent drinks analyst, Mallya, having bought into the Scotch whisky industry, has to put his weight behind getting the Indian Scotch market to open up.

He said: "There needs to be quite a hurry on this, because unfortunately the flip-side of the Scotch whisky industry is that if there is a sustained boom over a number of years in prices and volume, they start cranking up production."

Despite all the hype surrounding potentially enormous emerging markets in South America and the Far East, they still pale into insignificance compared with that of India. And a snapshot of emerging markets across the world shows that, even with India's exorbitant tariff barriers, the country still buys more Scotch whisky - one million cases in 2004, according to SWA - than either China (700,000 cases), Russia and Poland (600,000 each) or Turkey (200,000).

Source: Scotland On Sunday

Clear And Legal - At Last!

2007-06-20T22:06:00.000-07:00

June 19th, 2007

The Scotch Whisky Association announced that the European Parliament voted and approved clearer EU rules on whisky production, which includes improved protection for Scotch Whisky. The approved regulations include a wide range of improvements to existing EU spirit drinks law, including a clearer legal definition of ‘whisky’, which will assist whisky distillers to tackle unfair and misleading practices overseas.

Nick Soper, the SWA’s European Affairs Director, commented:

"Improved EU protection for the traditional way of making Scotch Whisky is a significant step forward. It will be easier to protect Scotch from unfair practices, supporting export success and the jobs that depend on that continued success. Throughout our campaign, the SWA has welcomed the support of the European Commission, Scottish Executive, UK Government and MEPs. Working together, we have secured an important result for Scottish distillers and the highest level of protection for Scotch Whisky and consumers.”

So what are the potential future impacts of the new regulations?

While the actual final verbiage has not been released, David Williamson of SWA was happy that the SWA/UK proposed rules were approved which will make it easier to ensure national rules on Scotch whisky are enforced across the 27 EU Member States. Reflecting traditional practice, the new law, for example, makes it explicit that "whisky" cannot be flavoured or sweetened - this does not prevent the continued production of whisky liqueurs - it simply means that they can not be presented as "whisky" without a qualifier.

Stay tuned for more on the regulatory specifics in regards to labeling when a Scotch Whisky is theoretically mixed with an alcohol that may not meet the EU definition of whisky.

Source: The Scotch Blog

Making The Right Choice

2007-06-13T01:23:00.000-07:00

It is a well known fact that a significant portion of the flavours of a malt are a part of the alcohol content rather than the water content. You can very well expect a malt with 40% ABV to have less intense flavours than a malt that has 46% ABV or more.

If you are to buy a malt thats 10 years old or less, I would suggest you try and stick with an ABV of 46% or more if available as they will have more intense flavour than a 40% ABV counterpart.

As a side note, I would like to point out that any malt in a bottle that is over 75-85% empty will probably change its character over a period of time due to exposure to air. Moreover if its exposed to air, light and heat for a relatively long period the change in the character is very distinct. It will not go bad like wine does but it will certainly change its character. In such cases its better to finish the bottle once it reaches the 75-85% mark rather than keep it in the bar.

Lismore "Pure Single Highland Malt"

2007-06-04T23:51:00.000-07:00

On a random visit to Trader Joe's (in San Jose, California), I came across this bottle of Lismore labeled "Pure Single Highland Malt". My first surprise was the unbelievably low price of US $18. My second surprise was that it was actually not bad! Not to my personal choice of taste though.

Lismore is bottled by Wm Lundie & Company, and is available in a wide variety of bottlings, mainly blends. Unfortunately there is no indication of the source of this malt. Although this bottling was not that great, I have heard that there are 8, 12, 21 and 25-year-old bottlings of Lismore single malt that would be worth trying.

Tasting Notes

REGION: Highlands (Speyside)
COLOUR: Deep Gold
NOSE: Malt, Toffee
PALATE: Sweet, Lightly Floral
BODY: ?
FINISH: Abrupt, Rather Tarty
ABV: 40%

Whiskyfun.com's Peat & Jack

2007-05-30T00:18:00.000-07:00

PETE McPEAT AND JACK WASHBACK - May 28, 2007

The Classic Malts

2007-05-14T02:45:00.001-07:00

The Six Classic Malts of Scotland have been carefully selected to best represent the malt whisky producing regions of Scotland. Each is unique as a result of distinct water supplies, barley and distillery still formations and together they embrace the full diversity of regional tastes and styles.

The six main whisky producing areas which distil malt whisky are influenced by their specific location and traditions. The island malts from Skye, Jura, Mull and Orkney are characterised by a peaty, smoky nose and flavour. The island of Islay, off Scotland’s west coast, is home to many distinctive malts, with the sea air and peat combining to create the distinctive Islay tang found in many blended whiskies. The Highlands are the biggest malt whisky producing region and offers the widest variety of malts. Northern highland malts are generally sweeter and have more body than their lowland relations. The malt whisky produced in the Lowlands has always been lighter and drier in character than that from the Highlands, which is why these malts make such excellent aperitifs. Speyside malts are the sweetest whiskies, with a rich and complex flavour which, once recognised, is easy to identify. Formerly the home to nearly 30 distilleries in the past, the West Highland style of malts are generally mellow, un-peated and mostly fruity.

The Six Classic Malts of Scotland

Lowlands : Glenkinchie 10 Year Old

Western Highlands : Oban 14 Year Old

Speyside : Cragganmore 12 Years Old

Islands : Talksker 10 Year Old

Islay : Lagavulin 16 Year Old

Northern Highlands : Dalwhinnie 15 Years Old

If you are a seasoned malt whisky drinker or a first time taster on a voyage of discovery, the Classic Malts are the perfect entry to this wonderful world. It should come as no surprise to visitors to any of the distilleries that they are invariably set in some of the most spectacular scenery Scotland has to offer: it is only fitting, after all, that usige beath, the water of life, is made in God’s country.

A Matter Of Fact...

2007-05-10T03:25:00.000-07:00

When at a bar or pub, whisky purists order their drinks "neat", meaning without a mixer such as soda, fruit juice, water or ice. Neat is the recommended way to order whisky, even if you simply prefer to add water yourself. "Straight up" can result in confusion since some bartenders may interpret it as shaken with ice which is a common martini technique. "On the rocks" refers to pouring the whisky over ice.

The use of a small amount of water is common to open up the flavors of the spirit. Most whiskies produce a deeper, buttery or otherwise more complex flavor with the addition of even tiny quantities of water. Bottled water is preferred since the chlorine in tapwater can potentially taint the flavor of the whisky.

Whisky drinkers disagree about whether one should add ice to the whisky. Most believe that chilling with ice can unfavorably subdue the complex flavors of single malts. Others believe the ice changes the entire dynamic of whisky in a positive way. Feel free to make your own judgment.

Experiment. Whisky tasting is a matter of practical wisdom and personal experience, not theory.

More expensive is not necessarily better. You can build an excellent Scotch collection with bottles that cost less than $70 each.

Older is not necessarily better. Aged whisky will mellow as it takes on more characteristics of the barrel and will concentrate over time as the alcohol evaporates.

Notice the relationship between the style of the whisky and the taste and complexity. Where is the distillery located (e.g. Islay, Speyside, Northern Highlands)? How old is it? Was it aged in a used Sherry or Bourbon cask? Was the malt peat-dried? Was it chill-filtered? Was spring water added or was it bottled at cask strength?

Whisky drinking is more enjoyable and more rewarding when you are relaxed and free of distractions.

Experiment with bigger and smaller sips to discover nuances to the taste.

Some whisky needs time to breathe. After opening a new bottle, have a glass and then let it sit for a week or two. Notice the increased complexity. This is especially true for cask-strength bottles and certain brands like The Balvenie and Glenfarclas.

Write your own tasting notes. It will motivate you to find more nuances. It is not necessary to attach concrete names to the flavors (e.g. smoke, peat, sherry, fruit, coconut, toffee). Everyone experiences something different. It may remind you of a forest after rain or of a campfire on the beach. You may also describe it as dignified, evil, luxurious, or, if you can't find any words, complex.

Enjoy it with a friend and compare experiences.

Also experiment with Non Scotch Single Malt Whiskeys if you get a chance.

Single malt whisky can be enjoyed on its own or paired with food. Some common suggestions are oysters, sushi and dark chocolate.

Whiskyfun.com's Pete & Jack

2007-05-04T05:13:00.001-07:00

PETE McPEAT AND JACK WASHBACK - October 24, 2005

Charles MacLean's 9 Steps To A Tasting Note

2007-05-04T05:07:00.001-07:00

First make a note of these...

Distillery/Brand
Age
Strength

Then describe these...

Appearance (Colour; Texture; Clarity)
Aroma (Straight) (Intensity on a scale of 1-5; Nose-feel; Cardinal aromas)
Aroma (diluted) (Primary aromas; Secondary aromas; Development)
Flavour (Mouth-feel; Primary taste; Overall flavour; Finish)
Comments
Score (1-10)

Experts Crown Talisker The Worlds Best Single Malt

2007-04-25T12:11:00.000-07:00

April 2007

Talisker 18 Year Old is World's Best Single Malt Whiskey, say Experts

Talisker 18 year old was declared the world's Best Single Malt Whisky by a panel of whisky experts yesterday in Glasgow.

The famous single malt whisky distilled on the remote island of Skye emerged as overall winner in the World Whiskies Awards, who announced their results after three rounds of blind tasting by independent whisky experts. Chaired by whisky expert Dave Broom, the World Whiskies Awards are organized by Whisky Magazine, the leading specialist publication on world whiskies.

One judge commented: "Whisky doesn't get much finer than this".

In the latest World Whiskies Awards rankings, Talisker 18 year old was also declared Best Island (non-Islay) single malt whisky. The award for Best Islay (peated) single malt whisky went to another Classic Malts Selection™ single malt whisky, Lagavulin™ Distillers Edition.

Among the sub-category winners, Talisker 10 year old was awarded Best Island (non-Islay) single malt whisky under 12 Years Old. Caol Ila™ 8 year old was declared Best Islay (unpeated) single malt whisky under 12 Years Old.

This latest accolade follows last year’s announcement that the International Wine & Spirit Competition had awarded Talisker 18 year old the Trophy for the Single Malt Scotch Whisky over 15 years old.

Talisker™The distillery was built in 1830 by Hugh and Kenneth MacAskill, beside Loch Harport. The name comes from the Norse, “Thalas Gair”, meaning "Sloping Rock". The whisky was already famous by 1880 as "The king o'drinks..." (R. L. Stevenson). The 10 year old expression of Talisker is the most award winning single malt in its class. It is the only single malt Scotch Whisky made on the island of Skye. Talisker forms part of the Classic Malts Selection - see www.malts.com. The 18 year old expression was added to the Talisker family in 2004.

Judges comments include:

"Elegant with fascinating balance between smoke and subtle sweet fruit. Ever changing in the glass and on the palate. Gentle waves of flavour, superb balance and a classic peppery finish. Seamless." Dave Broom

"Baked orange pudding sprinkled with cinnamon, pomanders and a trace of manila envelope. A silky mouth feel and develops into richer orange marmalade with burnt edges" Annabel Meikle

"Toffee and rich peat smoke on the nose. The alcohol bite on the palate gives way to rich sweet peat smoke, some sea notes and plenty of peppery spice. Nicely rounded and complete. Some wood, too, suggesting its age. Like chewing honeycomb and smoky bacon at the same time. Long, spicy and peaty finish. Whisky doesn’t get much finer than this." Dominic Roskrow

"Warm, rich and attractive. Leather, pipe-tobacco, sweet sherry and polished oak on the nose, followed by a good creamy texture and a warming finish. A very attractive dram." Keir Sword

Source: Diageo

Vijay Mallya Finally Buys Whyte & Mackay

2007-04-22T00:46:00.000-07:00

March 2007

After months of speculation and acres of reportage, liquor baron Vijay Mallya is acquiring the Glasgow based scotch maker Whyte & Mackay. A K Ravi Nedungadi, United Breweries Group chief financial officer, told DNA Money, "Yes, we will close the deal in some days". Mallya will be buying out the Scottish whisky firm in an all-cash deal, the valuation of which has been a contentious issue for both the buyer and the seller since months.

The due-diligence is over, and we have pretty much arrived at a price. We cannot disclose it now due to confidentiality clauses in the deal. Also, the figure keeps moving, said Nedungadi. Whatever be the valuation (reported at around 550 million/Rs.4600 Crores), Nedungadi said more than half would be for W&M's inventory of scotch. Currently, UB imports 12 million litres of scotch to meet its blending requirements. Besides the scotch inventory, Mallya would also be getting the Scottish firm's manufacturing assets and brands which include Whyte & Mackay scotch whisky, Dalmore Single Highland Malt, Vladivar vodka and Jura single malt.

Mallya Closing In On The Whyte & Mackay Deal

2007-04-19T05:23:00.000-07:00

February 2007

The protracted takeover of Whyte & Mackay appeared to be drawing to a close last night after reports that a price had been agreed for the Glasgow-based company. Vijay Mallya, the Indian billionaire who has been in negotiations to buy the company for several months, is understood to have raised his offer to around £550m, a price acceptable to Whyte & Mackay's boss, Vivian Imerman. Mallya initially offered £475m for the firm in November, a price that was a long way off Imerman's value of £600m.

Imerman declined to comment, saying that he was in hospital undergoing a minor operation. But Mallya told Scotland on Sunday that the gap between the two parties had narrowed. He said: "Negotiations on Whyte & Mackay continue in a positive sense. Progress is being made and the gap between the previous positions of both parties is narrowing." A final deal will be subject to a process of due diligence, but it is believed it could be wrapped up by the end of March.

By acquiring Whyte & Mackay, which owns Isle of Jura single malt and Dalmore Scotch, Mallya would have two premium Scotch brands that could be distributed through his UB Group in India. He also wants to buy a UK distiller to use its distribution network to sell his whiskies in Europe.

Source: Scotland On Sunday

The Difference Between Scotch, Irish, Rye and Bourbon Whiskies

2007-04-18T23:21:00.001-07:00

Scotch whisky is whisky which has been distilled and matured in Scotland. Irish whiskey means whiskey distilled and matured in Ireland. Whisky is distilled in Scotland from malted barley in pot stills and from malted and unmalted barley or other cereals in patent stills. The well-known brands of Scotch whisky are blends of a number of pot still and patent still whiskies. Irish whiskey distillers tend to favour three distillations rather than two, as is
general in Scotland in the case of pot still whiskies, and the range of cereals used is wider.

As regards Bourbon whiskey, the United States regulations provide:

That Bourbon whiskey must be produced from a mash of not less than 51% corn grain.
That the word Bourbon shall not be used to describe any whiskey or whiskey-based distilled spirits not produced in the United States.

Rye whiskey is produced both in the United States and Canada but the name has no geographical significance. In the United States, rye whiskey by definition must be produced from a grain mash of which not less than 51% is rye grain.

In Canada, there is no similar restriction. The relevant Canadian regulation states:
Canadian Whisky (Canadian Rye Whisky, Rye Whisky) shall be whisky distilled in Canada, and shall possess the aroma, taste and character generally attributed to Canadian Whisky. Canadian whisky is in fact often referred to simply as rye whisky or rye.

The Legal Definition Of Scotch Whisky

2007-04-16T00:04:00.001-07:00

Scotch whisky has been defined in United Kingdom (UK) law since 1909 and recognised in European Community legislation since 1989. The current UK legislation relating specifically to Scotch whisky is The Scotch Whisky Act 1988 and the Orders made under it, which came into effect in June 1990 and superseded that part of the Finance Act 1969, as subsequently amended, defining Scotch whisky. For the purposes of The Scotch Whisky Act 1988 "Scotch Whisky" means whisky:

Which has been produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been: (a) processed at that distillery into a mash (b) converted to a fermentable substrate only by endogenous enzyme systems and (c) fermented only by the addition of yeast.
Which has been distilled at an alcoholic strength by volume of less than 94.8 per cent so that the distillate has an aroma and taste derived from the raw materials used in, and the method of, its production.
Which has been matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres, the period of that maturation being not less than 3 years.
Which retains the colour, aroma and taste derived from the raw materials used in, and the method of, its production and maturation, and to which no substance other than water and spirit caramel has been added.

The Scotch Whisky Act 1988 prohibits inter alia the production in Scotland of whisky other than Scotch whisky. The Scotch Whisky Act 1988 and The European Spirits Definition Regulation both specify a minimum alcoholic strength of 40 per cent by volume, which applies to all Scotch whisky bottled and/or put up for sale within or exported from the EU.

Size, Strength & Quantity

2007-04-10T03:09:00.000-07:00

Sizes of casks used for bulk production and their respective capacities.
Butt Casks : 500 Litres
Hogshead Casks : 250-305 Litres
American Barrel Casks : 173-191 Litres
Quarter Casks : 127- 159 Litres
Octave Casks : 45-68 Litres

Comparison of British and European alcohol by volume strengths to US proof strength.
50% ABV = 100° Proof
43% ABV = 86° Proof
40% ABV = 80° Proof

Liquid content of the bottles most commonly used for Scotch whisky sales.
Bottle = 70cl / 700ml
Half-bottle = 35cl / 350ml
Miniature = 5cl / 50ml

Loch Dhu 10 Year Old

2007-04-06T21:56:00.000-07:00

Labelled "The Black Whisky", this 10-year-old expression is distilled in Mannochmore Distillery, which lies in the heart of Scotland's "Speyside" region. Loch Dhu, which means "Black Lake" in Gaelic, is aged in special, double-charred oak casks to create a whisky as black as night - though it's not so much black as the color of an equal mixture of espresso and blood.

The nose is unique, unexpressive, slight hints of burnt carmel and ashes. The palate is blatantly offensive. There is something unmistakably wrong with it. It tastes like cigar ashes mixed with vodka and licorice. The only nice note is in the background, with some hints of dark chocolate covered espresso beans. But it's the finish that really gets you, actually making me recoil, grimace, and frantically shake my head. It's nauseating. It tastes spoiled. It's unbelivable that it was commercially marketed. One understands at once where the rumor of "a production accident at Mannochmore" came from. If you ever have tasted, say, an old dumpy Cadenhead that sat with a faulty cork for twenty years on a hot, dusty shelf, you know what you are in for. It tastes ruined in the bottle, contaminated.

The Mannochmore Distillery was built in 1971 on the same 25 acre (10 hectare) site as the older Glenlossie (1876). Mannochmore does not utilise a purifier between the lyne arm and condenser. Mothballed in 1985, but re-opened in 1989. It takes its water from the the Bardon Burn high up on Mannochmore hills. Not often available as a single malt, Mannochmore is important to a number of blends, including Haig.

Tasting Notes

REGION: Speyside.
COOUR: Black.
NOSE: Unique - but not very good. Hints of burnt caramel and ashes.
PALATE: Awful! Smoke and ashes. Hints of liquorice and dark chocolate covered espresso beans. Filthy aftertaste.
BODY: ?
FINISH: Nauseating, contaminated.
ABV: 40%

Whiskyfun.com's Pete & Jack

2007-04-06T03:25:00.001-07:00

PETE McPEAT AND JACK WASHBACK - October 31, 2005

Whisky or Whiskey?

2007-04-05T03:05:00.001-07:00

There has always been a a big issue over the spelling - whisky or whiskey. People have their own interpretations on the usage - albeit not a single person will ever be able to correctly explain why. Wikipedia has a definitive explaination... read on.

Whisky comes from the Gaelic uisce/uisge beatha meaning "water of life". The name itself may have originally derived from the Scandinavian aquavit; although it may also be modelled on the Latin phrase aqua vitae or the early name for brandy, aqua de vite, meaning "water of the vine".

The spelling whisky (plural whiskies) is generally used for whiskies distilled in Scotland, Wales, Canada, and Japan, while whiskey is used for the spirits distilled in Ireland. A 1968 directive of the Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) specifies "whisky" as the official U.S. spelling, but allows labelling as "whiskey" in deference to tradition; most U.S. producers still use the latter spelling.

In the late Victorian era, Irish whiskey was the world's whiskey of choice. Of the Irish whiskies, Dublin whiskies were regarded as the grands crus of whiskeys. In order to differentiate Dublin whiskey from other whiskies, the Dublin distilleries adopted the spelling "whiskey". The other Irish distilleries eventually followed suit. The last Irish "whisky" was Paddy, which adopted the "e" in 1966.

A mnemonic used to remember which spelling is used is that "Ireland" and "United States" have at least one "e" in their names, while "Scotland", "Canada" and "Japan" do not.

India: Watering Down Spirit Import Duties

2007-04-03T22:54:00.000-07:00

March 2007 : Relief as India hints at watering down spirit import duties

GAVIN Hewitt, chief executive of the Scotch Whisky Association, will return from India sniffing victory this week over the punitive tariffs situation after the country's finance minister said that he wants to find an amicable solution.

In a humiliating climbdown, minister for commerce Kamal Nath, said that India is considering cutting import duties on wine and spirits to avoid having the issue decided by the World Trade Organisation.
Speaking from New Delhi after a series of meetings with Hewitt and delegates from the EU, Nath said: "This is being discussed at the highest level in the government. India doesn't want to take it to the dispute settlement level" at the WTO.

The breakthrough comes just days after the Indian government shocked the Scotch whisky industry by not cutting tariffs in its budget. At the very least, executives were expecting some concession on a system which subjects all imported spirits to an additional duty of between 25% and 550%.
Hewitt flew out a week ago to tell Nath that the budget was the last opportunity for the matter to be resolved amicably.

His case was strengthened as the US administration waded in, officially requesting formal WTO consultations with India.

Deborah Lamb, senior vice-president for international trade at the Distilled Spirits Council, said: "It is time for India to eliminate its WTO-incompatible practices and dismantle the web of additional duties and charges that unfairly blocks imports of spirits and wine."

But last night sources close to the SWA said that although they welcome Nath's comments they will not rest until the tariffs have been removed. They are now looking for a favourable WTO ruling within 15 months.
In the next few weeks Peter Mandelson's trade department at the European Commission will notify the WTO that cuts have not been forthcoming and will request the formation of a panel to look at the issue.

An SWA spokesman said: "Both the EU and USA have made it clear this week that vague hints of possible future change are insufficient. These have been heard before. India must act quickly to reform its discriminatory tax system or face a WTO panel in the coming weeks. This position has been strongly backed by the SWA in its own meetings with the Indian Ministries of Commerce and Finance."

Despite all the hype surrounding potentially enormous emerging markets in South America and the Far East, they still pale into insignificance compared with that of India. A snapshot of emerging markets across the world shows that, even with India's exorbitant tariff barriers, the country still buys more Scotch whisky than Russia, China, Poland or Turkey.

The latest export figures from the SWA show that in 2004 only 700,000 cases were shipped to China, 600,000 to Russia and Turkey and just 200,000 to Poland. This compares to one million cases sent to India.

Source: Scotland On Sunday, March 11, 2007

Whiskyfun.com's Pete & Jack

2007-04-01T21:11:00.001-07:00

PETE McPEAT AND JACK WASHBACK - November 22, 2005

Whiskyfun.com's Pete & Jack

2007-03-28T23:05:00.000-07:00

PETE McPEAT AND JACK WASHBACK - November 21, 2005

How To Taste A Malt

2007-03-27T22:48:00.001-07:00

Get some single malt whisky. To begin, try some of your friends' favorite whiskies or go to a whisky bar and ask for recommendations. If these options are not available, go to your local liquor store and pick up a cheaper bottle such as Laphroiag 10 Year Old, Balvenie 12 Year Old Double Wood, or Glenmorangie 10 Year Old.

Buy a good glass. The tulip glass is the preferred style because it focuses the aromas and splashes the spirit onto the tongue in a wide fashion. Some whisky drinkers prefer tumblers or snifters.
Pour yourself a dram. Depending on your experience and how much you want to drink, this amount can be anywhere from half an ounce to two ounces.

Tilt and turn the glass. Let the whisky coat the glass so that it can evaporate easily. Observe the consistency as it sticks to the sides of your glass.
Nose the whisky. Place your nose a few inches away from the glass. What do you smell? Now get a little closer. How is that? Now get as close as you can without letting the alcohol burn interfere. What other aromas are there?

Add water (optional): as much as half-and-half or as little as a few drops. Adding water depends on the strength and style of the whisky and the taster's preference. Regular bottles contain 40% to 46% alcohol by volume (ABV) while "Cask strength" whiskies are stronger and require more water. Avoid tap water, because the chlorine will interfere with the taste. It is a good idea to add water slowly and watch as it "marries" with the whisky.

Gently agitate the whisky in the glass and nose it again. Change the angle and distance of the glass to pick up all of the subtle aromas. Continue this for a few minutes while the water marries with the whisky and releases additional aromas you may not have noticed at first. If you have added water, have patience. It takes a good amount of time before the whisky and water are completely married.

Take a sip. Take just enough to coat your mouth and begin to slowly swirl it around your tongue. Feel the consistency of the whisky. Some feel thicker, oilier, or grittier than others. This is referred to as the "mouthfeel." Try and coat your tongue so that the whisky touches all of your taste buds.
Taste the whisky. Try to hold the whisky in your mouth as long as it takes to notice all of the different flavors.

Swallow but try not to open your mouth or close your throat. Let in a tiny amount of air through your mouth and breathe through your nose slowly as the fumes rise up into your sinuses. You may notice different flavors. This is called the "finish." Once the flavors subside, breathe normally.

Repeat until all of the whisky is gone. Notice how the flavors and aromas change throughout your session.

Source: WikiHow

Talisker 10 Year Old

2007-03-25T21:30:00.000-07:00

Talisker is the only distillery on the Isle of Skye, and takes its name from a farm some miles away nearer the village of Carbost.

It was started in 1843 by Hugh and Kenneth MacAskill from Eigg. Hugh was a tacksman (senior tenant farmer, who leased land to others) and acquired the lease of Talisker House and estate of Macleod of Macleod.

After the brothers' deaths the distillery was eventually acquired by a partnership between Grigor Allan, Procurator Fiscal of Morayshire, and Roderick Kemp, a wine and spirits merchant, and substantial sums of money were invested in rebuilding and refitting the distillery. By this time the whisky was gaining a reputation for itself. Robert Louis Stevenson mentioned it in a poem, 'The Scotsman's Return from Abroad' in 1880,

"The king o' drinks, as I conceive it,Talisker, Islay or Glenlivit"

In 1892, Kemp bought the Macallan Distillery on Speyside and Allan took over the entire ownership of Talisker which merged it with Dailuaine to form the Daluaine-Talisker Distilleries Ltd. This company extended the premises at Talisker, built a pier, a tramway to link it to the distillery and houses to accomodate the employees and excise officer.

In 1925 through a previous merger with some of the founding memders of the 'big five' the distillery became fully owned by United Distillers. The distillery was partly rebuilt in 1960 after a fire and its own floor maltings were demolished in 1972. One of the original features of the distillery is the presence of traditional condensers.
In 1988/89, the brand was chosen by United Distillers for their Classic Malts series.

Tasting Notes

REGION: Islands

COLOUR: Gold with amber glint.

NOSE: Wonderful aroma. Pungent, smoke-accented, rounded.

PALATE: Full maltiness, slightly syrupy, with sourness and a very big pepperiness developing.

BODY: ?

FINISH: Very peppery, huge, long.

ABV: 45.8%

Whiskyfun.com's Pete & Jack

2007-03-23T22:10:00.000-07:00

PETE McPEAT AND JACK WASHBACK - November 11, 2005

Whiskyfun.com's Pete & Jack

2007-03-23T21:34:00.000-07:00

PETE McPEAT AND JACK WASHBACK - October 13, 2005

A Scotsman's Return?

2007-03-22T21:47:00.000-07:00

Is prominent Indian brewer-politician Vijay Mallya in the run to purchase Scotland-based Invergordon Distillery - Europe's largest grain distillery?

The distillery, on the Cromarty Firth in Ross-shire, was put up for sale by owner Whyte and Mackay for a price tag of nearly 200 million pounds.

Industry sources told IANS that Mallya's United Breweries, the world's second biggest distiller, was on the shortlist to purchase the distillery. Whyte and Mackay announced the sale in December 2005. However, a company spokesman refused to comment on negotiations with potential buyers.

The brewer, United Breweries, was founded by a Scotsman who amalgamated 4 breweries in India around 1915. Meglomania has been well recorded within the growth of many Scottish whisky companies. So collecting drinks companies will have gone full circle if the deal completes.

This means the end of any significant Scotch whisky group, other than Edrington (Famous Grouse, Macallan and Highland Park) being controlled from a Scottish headquarters. The destiny of 75 Single malt distilleries is now outwith the country. Luckily 17 other distilleries are now in smaller family controlled companies, most of whom have only one distillery.

Whyte & MacKay owns the famous Single malt distilleries of Isle of Jura and Dalmore. India has a significant whisky industry of its own, greater in volume than that of Scotland, so this is an interesting takeover. For example their Indian whisky called Bagpiper sells over 10 million cases. United Breweries own a significant number of brands, some French vineyards and a craft-brewery in California called Mendochino (formed from the first Brewpub in California).

Furthermore, United Breweries already has a strategic alliance with Scottish and Newcastle, one of the top 10 brewers in the world. The alliance allows Scottish and Newcastle to market its international brands in India and United Breweries to utilise the former's global network to distribute its Kingfisher brand. Scottish and Newcastle own a range of international beer brands, including Kronenbourg, Newcastle and Brown ale and have exclusive rights to the Fosters brand in Europe.

So overall the deal must make complete sense!

Charles MacLean’s Nosing Course

2007-03-21T21:41:00.000-07:00

Charles MacLean, editor of Whisky Magazine and Scotland’s leading whisky writer published a set of 5 articles on nosing and tasting in the first 5 issued of Whisky Magazine. The focus of these articles was to help the enthusiast understand the signals when you nose and taste a whisky and interpret them the way the experts do and make notes on your favourites. It also accompanies a special note from Michael Jackson on the criteria he uses while assessing and rating a whisky.

Follow this link to a world of nosing and tasting the experts way... Introduction to the Nosing and Tasting Course

Laphroaig 10 Year Old Original Cask Strength

2007-03-21T03:53:00.000-07:00

Awarded Best Single Malt in the World in 2005 by Whisky Magazine, Original Cask Strength Laphroaig is bottled at natural distillery strength with all the depth of genuine taste and texture normally associated with sampling whisky at source.

Laphroaig is matured in seasoned oak barrels, charred before filling to impart a slight sweet vanilla nuttiness. Original Cask Strength Laphroaig is barrier-filtered only just, to remove the small char particles present. This means you will enjoy Laphroaig exactly as they made it. In extremes of temperature and when you add water it may appear a little cloudy - this is the natural condition of a malt of such a peaty pungence and uncompromising purity.

Adding a little water releases a rich aroma of peat smoke with some sweetness and strong hints of the sea. Emphatic, full bodied and utterly unforgettable. Simply 'The Best'.

Cask Strength picked as Best of the best all Single Malt Scotch whiskies!
Laphroaig Cask Strength has been voted "The Best of The Best" Single malt by over 100 judges in 5 countries testing malts in a "blind tasting" - all the samples were given to them without knowing which whisky they were testing.Read the extract from the defining Whisky Magazine (March issue #46) article.

Tasting Notes
To taste Malt Whisky add a few drops of water to help awaken the bouquet of the malt and bring out the aromatics.

REGION: Islay.
COLOUR: Rich deep gold.
NOSE: Very powerful, "medicine", smoke, seaweed and ozone characters overlaying a sweetness.
BODY: Full and strong.
PALATE: A massive peated burst of flavour with hints of sweetness at the end.
FINISH: Long and savoury.
ABV: 55.7%

Source: Laphroaig

Drinking Whisky

2006-12-02T06:27:00.000-08:00

There is no right or wrong way to drink Scotch whisky - it's all down to personal taste at the end of the day.

However, there are a few suggestions:
Neat - People say they do not want to spoil the taste by adding water. However...
Adding Water - Equal number of people will say that adding a dash of pure soft spring water water, (ideally the same spring water used in the making of the particular whisky - expensive affair i'd say) enhances the aroma and flavour of a whisky. Tap water generally contains high amounts of chlorine and therefore is not a good complement to any whisky - best bet is to opt for bottled Scottish mineral water!

Adding ice to a malt whisky is such a shame because it will only dull the fine taste and wonderful aromas. Similarly, carbonated water is not an ideal accompaniment for whisky as it may interfere with the aromas also. Adding mixers such as ginger ale and even coca cola, is a popular trend, however it begs the question - why drink whisky at all if you need to mask the taste? I'd say it's an insult to single malt whisky.

Visiting Distilleries

2006-09-27T23:24:00.001-07:00

No visit to Scotland is complete without a visit to a working Scotch Malt Whisky Distillery. How better to capture the true spirit of the nation? From mountain to glen and island to lowland, you’ll find beautifully sited distilleries still dispensing individual charm, history and the local ’water of life’. All waiting to be discovered, wherever you are in Scotland.

So if you are ever in Scotland and wish to visit the distilleries make sure you have a copy of Visiting Distilleries, the book which helps whisky enthusiasts learn more about the malt whisky distilleries in Scotland and Northern Ireland which actively welcome visitors. Furthermore, the book is a publication of a journey to 40 malt distilleries, one cooperage and two other related facilities with critical and objective analysis of what is on offer for the visitor.

Singlemalt.TV

2006-09-20T02:28:00.000-07:00

Whisky TV Channel To Launch on September 29, 2006 - www.SingleMalt.tv

An internet TV channel devoted to 24-hour coverage of the world of single malt whisky is being launched by a Hollywood producer.

Australian Rob Draper, who has worked on some of tinsel town’s biggest films, says there is huge interest in Singlemalt.tv – which he hopes will go live at the end of the month.

Draper told the Scotsman: "Internet television is the future. So far the interest has been phenomenal - we put a place-holder website up on the web and we have already shut down one server in the United States because it can't handle the volume of traffic coming into it."

"Singlemalt.tv is not an internet site, it is a television channel broadcast through the internet. I have done a lot of work on internet television going back to 1997 and it really is the future of television and the future of internet.”

Source: Singlemalt.TV

Treasures of India

2006-09-15T02:27:00.000-07:00

Amrut Single Malt Whisky is made from select Indian malted barley grown in Punjab and Rajasthan, the north-west frontier states of India. In Punjab, the waters from the great Himalayas flow through the river Sutlej and irrigate the land under the Bhakra Nangal dam scheme. The cold winters and fiery summers create a unique quality of barley, rich in flavour. Malting takes place at maltsters in Jaipur and Delhi to the exacting standards laid down by Amrut Distilleries Ltd. The malted barley is then transported south to Bangalore where it is carefully mashed and distilled in small batches to preserve the natural aromas. The whisky then undergoes maturation in imported oak barrels for over three years in a unique tropical condition at a warehouse on the distillery premises in Bangalore, the Garden City of India, which is at an altitude of 3,000 ft above sea level and enjoying a salubrious climate all year round.This unique natural geographical location allows an intense maturation process, by losing considerable amount of whisky as the “Angel’s share”. To maintain the natural character of the product, the whisky is not chill filtered. Therefore, there may be mild cloudiness on dilution which is natural for all classic malts.

Source: Amrut Whisky

Whisk(e)y

2006-09-14T00:04:00.001-07:00

Whisk(e)y - A spirituous liquor distilled from a fermented mash of grains (usually rye, barley, wheat or corn), matured in wooden casks, usually for 3 years or more. Inferior grades are made from potatoes, beets, or other roots. Scotch whisky, usually blend, takes its dry, somewhat smoky flavour from the barley malt, cured with peat, used in its preparation. The somewhat similar Irish whiskey, for which no peat is used, has a full, sweet taste. American whiskeys, classified as rye or as bourbon (a corn liquor), are higher in flavour and deeper in colour than Scotch or Irish whiskeys. Canadian whiskey, characteristically light, is produced from cereal grain only. First distilled in monasteries in 11th century England, whiskey has been manufactured commercially since the 16th century.

First of all: There are three main categories of Scotch whisky; malt whisky, grain whisky and blended whisky. One of the characteristics that all three of them share is the fact that they have matured for at least three years; a minimum set by British law. Anything younger than 3 years isn't 'whisky'.

By far the most whiskies that go over the counter at your local liquorist are BLENDED WHISKY - a 'blend' of roughly 2/3 grain whiskies combined with about 1/3 malt whiskies from several different distilleries to form a drink that applies to the tastes (and wallets) of as many people as possible.

The less said about GRAIN WHISKY the better, if you ask me. It's made from a mash of cereal grains (usually barley, wheat and maize). Both malted barley (barley which has started to germinate before it was dried to stop the germination) and unmalted barley (barley which remains dormant) are used in the production of grain whisky. Grain whisky is distilled in a continuous process, using so-called 'Coffey Stills'. Unless casked and aged properly, the end result often resembles the revolting Dutch drink Jenever (gin).

My personal favourite 'type' of whisky is MALT WHISKY - produced from 100% malted barley (fermented with yeast) and distilled in traditional 'pot stills'. No other grain product or fermentable material is allowed. Finally, we have SINGLE MALT WHISKY - the product from one single distillery, which has not been blended with whisky from any other distillery. Only plain water is added before it is bottled, and in the case of so-called 'cask strength' bottlings not even that. There are bottlings with an alcohol-percentage of well over 60% available!