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Edinburgh, the inspiring capital of Scotland, is a historic, cosmopolitan and cultured city.
Edinburgh Villages
Within the city you'll find a number of self-contained communities,
each with its own distinct character and village-like vibe. These
'villages' are well worth discovering for yourself and, while many of
them are surprisingly close to the city centre, they are a world away
from what you might expect from the capital.
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Bruntsfield
Just 20 minutes walk from Princes Street lie the tall, Victorian
sandstone tenements of Bruntsfield. This busy district's many delis,
wine merchants, gift shops and florists give it a real village vibe.
Enjoy a leisurely lunch then stroll across the Meadows - a lush green
space, right in the heart of the city. You can even get some golf in,
as the Meadows boasts its own links (putting equipment can be hired).
Staying with the golfing theme, relax after your game in the nearby
Golf Tavern, which is reputedly built on the site of the oldest golf
club in Scotland.
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Stockbridge
Head across George Street and down Frederick Street and Howe Street and
you'll soon find yourself in Stockbridge. Explore St Stephen's Street
for vintage clothes, unusual art or fabulous jewellery. The area is a
real magnet for shoppers and also boasts many antique and craft shops,
all ideal hunting grounds for an unusual memento of your visit. After
your shopping, relax in the nearby Royal Botanical Gardens or take a
stroll by the Water of Leith, then while away the rest of the afternoon
in one of Stockbridge's many bars or coffee shops.
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Corstorphine
There has been a settlement in this historic village since medieval
times. Today the area is home to the world famous Edinburgh Zoo, where
you can see over one thousand animals ranging from addax to zebra (it's
also home to a huge variety of primates including some very lively
lemurs!). Explore Corstorphine further and you'll come across an
unusual beehive shaped dovecote, which is owned by Historic Scotland
and is all that remains of Corstorphine Castle which was demolished in
the 18th century. Head up Corstorphine Hill for some breathtaking views
across the Forth - it's well worth the walk!
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Dean Village
Dean Village lies beneath Thomas Telford's famous Dean Bridge and is a
fascinating blend of old and new architecture. The area has a bit of a
storybook feel to it with its quirky old buildings overlooking the
Water of Leith and its bridges and winding pathways. Walk along the
Water of Leith towards nearby Stockbridge and you'll come across St
Bernard's Well with its faux temple. Or, if you head in the other
direction, you¿re just a short walk from the National Gallery of Modern
Art and the Dean Gallery.
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Colinton
Although only about 15 minutes drive from the city centre, Colinton
feels as if it's a million miles away. Few of the Edinburgh villages
have such a feeling of being entirely separate from the rest of the
city. Colinton is a great place to stroll round and the old kirk
(church) and its fascinating churchyard are definitely worth
investigating.
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| Cramond
This coastal area is great for an afternoon adventure - wander along
the beach and cross the causeway to Cramond Island (be very careful
about the tides, they can change more quickly than you may expect and
come in fast). The area is rich in history and the Romans had a
settlement here. The village itself has a really relaxed feel, with
picturesque whitewashed cottages with pretty gardens and some cosy pubs
and cafes for leisurely lunches. The car parking here is good and it's
also easy to get to by bus, so it's really worth a visit.
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Leith
Probably one of Edinburgh's fastest-growing areas, Leith has enjoyed a
major redevelopment in the last few years and now boasts some exciting
hotels, shops, bars and housing. Its long maritime history is evident
in the many fabulous seafood restaurants and the fact that the Royal
Yacht Britannia - a five-star visitor attraction - is berthed alongside
Ocean Terminal, the area's stylish shopping and entertainment mall.
Visit the new weekly market, which is held every Saturday, and find
unusual antiques and fine foods. And, if you're around in June, catch
the Leith Festival, which offers music, poetry, comedy and theatre.
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The setting is wonderfully striking; the city is perched on a series of extinct volcanoes and rocky crags which rise from the generally flat landscape of the Lothians, with the sheltered shoreline of the Firth of Forth to the north. Edinburgh Castle, The Royal Yacht Britannia and Holyrood Palace Edinburgh
Begin the day at Edinburgh Castle, Scotland's number one visitor attraction, which sits on its own volcanic rock at the top of the Royal Mile. View the Scottish Crown Jewels, the delightful St Margaret's Chapel, the Stone of Destiny on which previous Scottish Monarchs were crowned and many other historic buildings. A recent addition is the re-development of the Queen Anne Building including a prisons of war experience.
Visit Time - 1.5 Hours
Continue your tour down the famous Royal Mile, the thoroughfare of medieval Edinburgh which links the Castle with the Palace Of Holyroodhouse - HM The Queen's official residence in Scotland. The Palace is home to centuries of fascinating history. Visit the royal apartments, the throne room and the great gallery - with over 80 17th century portraits of Scottish Monarchs. Alongside is the recently opened Queen's Gallery, Scotland's first permanent exhibition space for the Royal Collections.
Visit Time - 1.5 Hours
Enjoy lunch in one of the many restaurants and pubs on the Royal Mile.
Moving into the neo-classical 18th century New Town, along Queen Street and left into Dundas Street and Inverleith Row to the Royal Botanic Garden - Scotland's national botanic garden with over 70 acres of lush and colourful botany.
Visit Time - 1 Hour - Free Entry
Heading north to Leith - a former independent burgh and historic port and home to The Royal Yacht Britannia, which is permanently berthed at Terence Conran's leisure and retail complex, Ocean Terminal. Decommissioned in 1997, the Yacht belonged to Her Majesty The Queen and was used for official state occasions and private holidays by the Royal Family. An audio handset, which is available in 17 languages, guides you around the 5 decks of the Yacht. In August pre-booking for The Royal Yacht Britannia is advised.
Visit Time - 2 Hours
City centre bound again, a ten minute journey back to the east end of Queen Street will take you to the refined, tranquil setting of the Scottish National Portrait Gallery. Portraits of monarchical Scots hang here; personalities who have shaped history, including Mary Queen of Scots and Bonnie Prince Charlie.
Visit Time - 1 Hour
If you have longer to spend:
The Royal Museum of Scotland on Chambers Street is a splendid Victorian building, housing rich international collections, also the Museum Of Scotland, where you can discover the history of Scotland, from its geological beginnings right up to the 21st Century.
Visit Time - 2 Hours
Kinloch Anderson, Highland Dress & Retail Shop, situated in Dock Street, Leith. Experts in Highland Dress since 1868, and holders of 3 Royal appointments as tailors and kiltmakers.
Visit Time - 45 Mins - Free Entry
Evening Entertainment in Edinburgh
What better way to finish off such a majestic day than to sit back and enjoy some magnificent drama at the Royal Lyceum Theatre, located on Grindlay Street.
Edinburgh Castle dominates the city-centre skyline and from its ramparts you can look down on medieval lanes and elegant, sweeping terraces that hold over a thousand years of history, mystery and tradition. Yet you will also see a modern, dynamic capital where international festivals attract the world's leading performers, galleries display cutting-edge art, and bars, restaurants and clubs create a lively, cosmopolitan atmosphere with a distinctly Scottish twist. " Edinburgh has one of the most beautiful cityscapes in the world, making it the ideal city break destination. Enjoy a perfect day out at one of Edinburgh's many events this spring and summer. If it's worth celebrating, you can be sure there's a festival in Edinburgh dedicated to it! From ceilidhs and science to ghost, film and food festivals there's always something going on in the festival city, and that's just for starters." taken from Edinburgh.org
Edinburgh: Rich in History, Full of Life
Until the late 18th century, Edinburgh consisted, almost exclusively, of what is now known as the Old Town (the area where you'll find the Castle, Royal Mile and Grassmarket).
The world famous University was founded in 1583, setting in motion the city's educational and professional development. The Bank of Scotland was founded in 1695, the first of many new ventures that would see Edinburgh established as a leading financial capital by the end of the 20th century.
1707 saw the Act of Union, which joined Scotland and England together politically, and moved power from Edinburgh's old parliament to London's Westminster.
By the late 18th century, Edinburgh was home to a rapidly expanding population of 35,000. The rich lived right on top of the poor, often quite literally, as housing was in the form of tenements which were several storeys high, with the poor living on the lower floors and the rich on the more desirable upper and middle floors.
These conditions led to many rich people leaving the city for London. In 1752 a leaflet was printed to try to encourage the wealthy to stay in the city. Over ten years later the competition to design a New Town, to attract the wealthy back to Edinburgh, was launched.
The winner was James Craig, whose design inspired the New Town's grid like system of streets (including Princes Street and Queen Street, named to celebrate the Act of Union). Building began in 1767 and, what was then the world's largest planned city development, was completed in 1810.
In 1822 King George IV made his historic visit to the city. By then, Edinburgh was already Britain's most important financial city outside London, and, due to its neo-classical architecture, was known as `the Athens of the North'.
Edinburgh Tourist Board - View Website University Of Edinburgh (explore the city) - View Website
Golf Courses in Edinburgh and Lothians Scotland
History
Golf (or gowf as it was once known) has been played in Scotland since the 14th century. Today you'll find some world-renowned courses around Edinburgh, including Gullane, the Open Championship course at Muirfield and the Open Qualifying course at Dunbar. Little wonder then, that East Lothian has been called the 'Cradle of Golf'.
Golf was first officially recognised in 1502, but back in the 15th century it faced serious opposition. Both James II and James III tried to ban it, as it was becoming more popular than archery. James IV also tried to ban it, but was later converted to the game. Another keen royal golfer was Mary Queen of Scots, who reportedly played at Musselburgh Links - the world's oldest playing course - in 1567.
One of the world's first established golf clubs, The Gentleman Golfers of Leith (later the Honourable Company of Edinburgh Golfers) was formed in Edinburgh in 1744.
Opportunities
Edinburgh and the Lothians is one of Scotland's best golfing regions. The mix of historical (Musselburgh Links is the oldest continuously playing course in the world) and modern courses (such as the specially designed courses at Craigielaw) makes the area particularly popular with golfers of all handicaps.
There is a wide choice of golf courses throughout Edinburgh and the Lothians, so whether you prefer to play on sandy links with sea views or parkland greens, you're bound to find at least one new course to add to your list of favourites.
Take a look at our Edinburgh and Lothians Golf Course Listings
Get more golf for your money with the Golf East Lothian passport, which offers great discounts (15% in high season 30% in low) at various golf courses across East Lothian. It's available for just £7.50 from North Berwick Tourist Information Centre and various hotels in the area. You can also buy online at the Golf East Lothian website, or phone (+44) 01620 892 197 for details.
Upcoming golf events
- The East Lothian Golf & Whisky Classic, Gullane2, 29th March - 3rd April 2009. Find out more
- U S Kids European Golf Championships, Gullane1, 26th - 29th May 2009. Find out more
For more information about upcoming golf events, click here.
Fascinating facts
Impress your friends at the clubhouse with some weird and wonderful Scottish golfing facts!
Did you know that East Lothian has the highest concentration of championship links courses in the world?
Ever wondered why the standard hole size is 4.25 inches? It's based on the size of the first known hole cutter, which was used from 1829 at Musselburgh Old Course. The dimension was adopted in 1893 by the Royal & Ancient and has been used ever since.
The world's first ever golf tournament for women was held on New Year's Day 1811 at Musselburgh.
Musselburgh man, Willie Park Senior won the first ever Open Championship in 1860.
And, sticking with the Musselburgh connection, the oldest cup still played for is The Old Club Cup at Royal Musselburgh, which dates back to 1860.
Highland Games
Highland Games, which take place from Cowal to Tomintoul and all points in between, are a unique mix of the sporting, the cultural and the social. They usually comprise a programme of field and track events, piping and Highland dancing competitions and 'heavy events' like the tug-o-war, the hammer throw and tossing the caber.
The competitive element is a major attraction in its own right but when combined with the spectacle of Highland dancers and pipers and the colour and grandeur of the Scottish scenery which forms their backdrop, Highland Games become a must on any visitor's Scotland itinerary.
There is a full programme of Highland Games across Scotland throughout the summer season. One of the most famous is held in the late summer at the Braemar Gathering, traditionally attended by the Royal Family. Most Highland Games are on a far smaller scale, and many of them are still genuine community events.
Click here to see the 2009 Highland Games calendar.
WHISKY
Whisky is a shortened form of usquebaugh, which English borrowed from Irish Gaelic uisce beatha and Scottish Gaelic uisge beatha. This compound descends from Old Irish uisce, "water," and bethad, "of life," and meaning literally "water of life." It meant the same thing as the Latin aqua vītae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whisky appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae".[2]
History
of Whisky
It is believed that the art of distillation was brought from the Mediterranean regions by Irish missionaries between the 6th century and 7th century. While the art of distillation originated in the East, its first European practice was in Spain introduced by the Moors in the Middle Ages, with perfumes and aromatics being distilled long before potable spirits.
Types
Copper Pot stills at Auchentoshan Distillery in Scotland
Whisky or whisky-like products are produced in most grain-growing areas. They differ in base product, alcoholic content, and quality.
Malted barley is an ingredient of some whiskies.
* Malt is whisky made entirely from malted barley and distilled in an onion-shaped pot still.
* Grain is made from malted and unmalted barley along with other grains, usually in a continuous "patent" or "Coffey" still. Until recently it was only used in blends, but there are now some single grain scotches being marketed.
Malts and grains are combined in various ways
* Vatted malt is blended from malt whiskies from different distilleries. If a whisky is labelled "pure malt" or just "malt" it is almost certain to be a vatted whisky. This is also sometimes labelled as "blended malt" whisky.
* Single malt whisky is malt whisky from a single distillery. However, unless the whisky is described as "single-cask" it will contain whisky from many casks, and different years, so the blender can achieve a taste recognisable as typical of the distillery. In most cases, the name of a single malt will be that of the distillery (The Glenlivet, Bushmills, Yoichi), with an age statement and perhaps some indication of some special treatments such as maturation in a port wine cask.
* Pure pot still whiskey refers to a whiskey distilled in a pot-still (like single malt) from a mash of mixed malted and unmalted barley. It is exclusive to Ireland.
* Blended whiskies are made from a mixture of malt and grain whiskies. A whisky simply described as Scotch Whisky or Irish Whiskey is most likely to be a blend in this sense. A blend is usually from many distilleries so that the blender can produce a flavour consistent with the brand, and the brand name (e.g. Chivas Regal, Canadian Club) will usually not therefore contain the name of a distillery. Jameson Irish Whiskey is an exception and comes from only one distillery. However, "blend" can (less frequently) have other meanings. A mixture of malts (with no grain) from different distilleries (more usually called a vatted malt) may sometimes be referred to as a "blended malt", and a mixture of grain whiskies with no malts will sometimes carry the designation "blended grain".
* Cask strength whiskies are rare and usually only the very best whiskies are bottled in this way. They are bottled from the cask undiluted. Rather than diluting, the distiller is inviting the drinker to dilute to the level of potency most palatable.
Whiskies do not mature in the bottle, only in the cask, so the "age" of a whisky is the time between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies which have been in bottle for many years may have a rarity value, but are not "older" and will not necessarily be "better" than a more recently made whisky matured in wood for a similar time. Most whiskies are sold at or near an alcoholic strength of 40% abv.
Scotch whiskies
Various Scotch whiskies.
Main article: Scotch whisky
Scotch whiskies are generally distilled twice, though some are distilled a third time.[4] International laws require anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years and one day in oak casks, among other, more specific criteria.[5] If Scotch whisky is from more than one cask, and if it includes an age statement on the bottle, it must reflect the age of the youngest whisky in the blend. Many cask-strength single malts omit the age as they use younger elements in minute amounts for flavouring and mellowing. The basic types of Scotch are malt and grain, which are combined to create blends. Many, though not all, Scotch whiskies use peat smoke to treat their malt, giving Scotch its distinctive smoky flavour. While the market is dominated by blends, the most highly prized of Scotch whiskies are the single malts. Scotch whiskies are divided into five main regions: Highland, Lowland, Islay, Speyside and Campbeltown.
Irish whiskeys
Various Irish whiskeys.
Main article: Irish whiskey
Most Irish whiskeys are distilled three times[6], although there are exceptions. Though traditionally distilled using the pot still method, in modern times a column still is used to produce the grain whiskey used in blends. By law, Irish whiskey must be produced in Ireland and aged in wooden casks for a period of no less than three years, although in practice it is usually three or four times that period.[7] Unpeated malt is almost always used, the main exception being Connemara Peated Malt whiskey.
There are several types of whiskey common to Ireland: single malt, single grain, blended whiskey and uniquely to Ireland, pure pot still whiskey. The designation "pure pot still" as used in Ireland generally refers to whiskey made of 100% barley, mixed malted and unmalted, and distilled in a pot still made of copper. The "green" unmalted barley gives the traditional pure pot still whiskey a spicy, uniquely Irish quality. Like single malt, pure pot still is sold as such or blended with grain whiskey. Usually no real distinction is made between whether a blended whiskey was made from single malt or pure pot still.
Japanese whiskies
Main article: Japanese whisky
The model for Japanese whiskies is the single malt Scotch, although there are examples of Japanese blended whiskies. The base is a mash of malted barley, dried in kilns fired with a little peat (although considerably less than is the case in Scotland), and distilled using the pot still method. For some time it was believed by many that whisky made in the Scotch style, but not produced in Scotland, could not possibly measure up to the standards of the traditional Scotch distilleries. Because of this, until fairly recently, the market for Japanese whiskies was almost entirely domestic.
However, in recent years, a number of blind tastings have been organized by Whisky Magazine, which have included Japanese single malts in the lineup, along with malts from distilleries considered to be among the best in Scotland. On more than one occasion, the results have had Japanese single malts (particularly those of Yoichi and Yamazaki) scoring higher than their Scotch counterparts.[8]
Canadian whiskies
Various Canadian whiskies.
Main article: Canadian whisky
Canadian whiskies are usually lighter and smoother than other whisky styles. Another common characteristic of many Canadian whiskies is their use of rye that has been malted, which provides a fuller flavour and smoothness. By Canadian law, [9] Canadian whiskies must be produced in Canada, be distilled from a fermented mash of cereal grain, "be aged in small wood for not less than 3 years", and "possess the aroma, taste and character generally attributed to Canadian whisky." The terms "Canadian Whisky", "Canadian Rye Whisky" and "Rye Whisky" are legally indistinguishable in Canada and do not denote any particular proportion of rye or other grain used in production.
American whiskeys
Main article: American whiskey
American whiskey is distilled from a fermented mash of cereal grain. It must have the taste, aroma, and other characteristics commonly attributed to whiskey.
The most common types listed in the federal regulations[10] are:
* Bourbon whiskey, which is made from mash that consists of at least 51% corn (maize).
* Rye whiskey, which is made from mash that consists of least 51% rye.
* Corn whiskey, which is made from mash that consists of at least 80% corn (maize).
* Straight whiskey, (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.
The "named types" of American whiskey must be distilled to not more than 80 percent alcohol by volume. "Named types" must then be aged in charred new oak containers, excepting corn whiskey. Corn whiskey does not have to be aged but, if it is aged, it must be in new un-charred oak barrels or used barrels. The aging for corn whiskey usually is brief, e.g. six months.
If the aging for a "named type" reaches 2 years or beyond, the whiskey is then additionally designated "straight" e.g. "straight rye whiskey". "Straight whiskey" (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain.
American blended whiskeys combine straight whiskey with un-aged whiskey, grain neutral spirits, flavorings and colorings.
Important in the marketplace is Tennessee whiskey, of which Jack Daniel's is the leading example. During distillation, it is identical to bourbon whiskey in almost every important respect. The most recognizable differences are that Tennessee whiskey is filtered through sugar maple charcoal, giving it a unique flavor and aroma. The other major difference is the reuse of barrels which is not allowed in bourbon whiskey production. The Government of the United States of America officially recognized Tennessee whiskey as a separate style in 1941.
[edit] Welsh whiskies
Main article: Welsh whisky
In 2000, Penderyn Distillery started production of the Penderyn single malt Welsh whisky in Wales. The first bottles went on sale on 1 March 2004, Saint David's Day. It is now sold throughout the world.
Penderyn Distillery is situated in Brecon Beacons National Park and first produced whisky in 2000. It is considered the smallest distillery in the world.[11]
[edit] Indian whiskies
Main article: Indian whisky
Indian whisky is an alcoholic beverage that is labelled as "whisky" in India. Much Indian whisky is distilled from fermented molasses, and as such would be considered a sort of rum outside of the Indian subcontinent.[12] 90% of the "whisky" consumed in India is molasses based, although India has begun to distill whisky from malt and other grains.[13]
Kasauli Distillery is set in the Himalaya mountains and opened in the late 1820's. The main whisky brand is a single malt named "Solan No. 1". This was named after the town nearby called Solan. It was the best selling Indian whisky till recently, but has declined since the early 1980s' because of the stiff competition from the larger distilleries. Other whiskies this distillery produces are Diplomat Deluxe, Colonel's Special, Black Knight and Summer Hall .[14]
[edit] German whiskies
Main article: German whisky
German whisky is made from grains traditionally associated with the production of whisky. The distillation of German-made whisky is a relatively recent phenomenon having only started in the last 30 years. The styles produced resemble those made in Ireland, Scotland and the United States: single malts, blends, and bourbon styles. There is no standard spelling of German whiskies with distilleries using both "whisky" and "whiskey" and one even using "whessky", a play on the word whisky and Hesse, the state in which it is produced. There are currently ten distilleries in Germany producing whisky.[15]
[edit] Other whiskies
In Brittany/France two distilleries, (Glann ar Mor[16]) and (Warenghem[17]) produce whisky using techniques similar to those in Scotland. Two whiskies are produced on the French island of Corsica: Altore and P&M. Altore is distilled in Scotland, but blended and matured on Corsica in muscat casks. P&M (Pietra & Mavella) is a coproduction of the brewery Pietra and the distillery Mavella. The mash is enriched with chestnut flour. P&M is also matured in muscat casks.[18] Manx Spirit from the Isle of Man is, like some Virginia whiskeys in the USA, actually distilled elsewhere and re-distilled in the country of its nominal "origin". In England, a new distillery (St. George's Distillery[19]) became operational in late 2006; the product will come onto the market in due time, based on ageing and marketing considerations. In Sweden a new distillery (Mackmyra[20]), started selling its products in 2008.
Recently at least two distilleries in the traditionally brandy-producing Caucasus region announced their plans to enter the Russian domestic market with whiskies. The Stavropol-based Praskoveysky distillery bases its product on Irish technology, while in Kizlyar, Dagestan's "Russian Whisky" announced a Scotch-inspired drink in single malt, blended and wheat varieties.[21]
[edit] Names and spellings
The word "whiskey" is believed to have been coined by soldiers of King Henry II who invaded Ireland in the 12th century as they struggled to pronounce the native Irish words uisce beatha (IPA: [ɪʃkʲə bʲahə]) meaning "water of life". Over time, the pronunciation changed from "Whishkeyba" (an approximation of how the Irish term sounds) to "Whisky". The name itself is a Gaelic translation of the Latin phrase aqua vitae, meaning "Water of Life".[22]
At one time, all whisky was spelled without the 'e', as "whisky". In around 1870, the reputation of Scottish whisky was very poor as Scottish distilleries flooded the market with cheaper spirits produced using the Coffey still. The Irish and American distilleries adopted the spelling "whiskey", with the extra "e", to distinguish their higher quality product. Today, 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 and America. Even though a 1968 directive of the Bureau of Alcohol, Tobacco and Firearms specifies "whisky" as the official U.S. spelling, it allows labeling as "whiskey" in deference to tradition and most U.S. producers still use the historical spelling. Exceptions such as Early Times, Maker's Mark, and George Dickel are usually indicative of a Scottish heritage.[3]
In the late Victorian era, Irish whiskey was the world's most popular whisk(e)y. Of the Irish whiskeys, Dublin whiskeys 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.[3]
"Scotch" is the internationally recognized term for "Scotch whisky" however it is rarely used in Scotland, where grain whisky is generally referred to as "whisky" and single malt whisky as "malt".[23]
In many Latin-American countries, whisky (wee-skee) is used as a photographer's cue to smile, supplanting English "cheese". The Uruguayan film Whisky got its name because of this.
[edit] Chemistry
Whiskies and other distilled beverages such as cognac and rum are complex beverages containing a vast range of flavouring compounds, of which some 200 to 300 can be easily detected by chemical analysis. The flavouring chemicals include "carbonyl compounds, alcohols, carboxylic acids and their esters, nitrogen- and sulphur-containing compounds, tannins and other polyphenolic compounds, terpenes, and oxygen-containing heterocyclic compounds" and esters of fatty acids.[24] The nitrogen compounds include pyridines, picolines and pyrazines.[25]
[edit] Flavours from distillation
The flavouring of whisky is partially determined by the presence of congeners and fusel oils. Fusel oils are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A variety of methods are employed in the distillation process to remove unwanted fusel oils. Traditionally, American distillers focused on secondary filtration using charcoal, gravel, sand, or linen to subtract undesired distillates. Canadian distillers have traditionally employed column stills which can be controlled to produce an almost pure (and less flavourful) ethanol known as neutral grain spirit or grain neutral spirit (GNS).[26] Flavour is restored by blending the neutral grain spirits with flavouring whiskies.[27]
Acetals are rapidly formed in distillates and a great many are found in distilled beverages, the most prominent being acetaldehyde diethyl acetal (1,1-diethoxyethane). Among whiskies the highest levels are associated with malt whisky.[28] This acetal is a principal flavour compound in sherry, and contributes fruitiness to the aroma.[29]
The diketone diacetyl (2,3-Butanedione) has a buttery aroma and is present in almost all distilled beverages. Whiskies and cognacs typically contain more than vodkas, but significantly less than rums or brandies.[30]
[edit] Flavours from oak
Whisky lactone (3-methyl-4-octanolide) is found in all types of oak. This lactone has a strong coconut aroma.[31] Whisky lactone is also known as quercus lactone.[32]
Commercially charred oaks are rich in phenolic compounds. One study discriminated 40 different phenolic compounds. The coumarin scopoletin is present in whisky, with the highest level reported in Bourbon whiskey.[33]
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