"version can also be made, akin to a hot toddy, made with the addition of boiling water. The invention of it, and its name, is attributed to a Colonel Macdonald, who devised it during the days of the British Raj in India.The mixed drink is sometimes referred to as ""The Golfers' Favourite"". Apparently, golfers drank whisky macs to ward off the cold after a chilly round on the links. Whisky Mac A Whisky Macdonald more commonly known under the shortened name Whisky Mac is a cocktail made up of whisky and ginger wine. The whisky is expected to be a"
"Whisky sauce Whisky sauce is a sauce in Scottish cooking, which has become popular globally. It is created by pouring an amount of whisky into a saucepan. It is then set alight, in order to make sure that the sauce is not too bitter. Double cream is added whilst stirring. The heat is then reduced so that the sauce can thicken and finally seasoning such as salt and pepper is added. Despite the fact that various types of alcohol have been used to make sauces for centuries, the lack of documentation of whisky sauce would seem to indicate that it"
"as three years old. The basic types of Scotch are malt and grain, which are combined to create blends. Scotch malt whiskies are divided into five main regions: Highland, Lowland, Islay, Speyside and Campbeltown. Whisky started being produced in Sweden in 1955 by the now defunct ""Skeppets whisky"" brand. Their last bottle was sold in 1971. In 1999 Mackmyra Whisky was founded and is today the largest producer and has won several awards including European Whisky of the Year in Jim Murray's 2011 Whisky Bible and the International Wine & Spirits Competition (IWSC) 2012 Award for Best European Spirits Producer"
"is added and allowed to run straight through. The third water is even hotter and is used as the first water for the next batch. The sugary wort is collected, cooled and then fermented in large pine vessels called wash backs. Yeast is added and after 48 hours of fermentation the wash is made. The wash is then pre-heated in a wash-charger and from there goes to the wash still. This is a traditional pot still made of copper and is of a shape unchanged in the history of Scotch whisky making. The wash is heated in the pot still"
"Scotch and soda (cocktail) Scotch and soda is a mixed drink consisting of Scotch whisky and soda water or other sparkling water. There is no fixed ratio of the ingredients: the amount of water can vary according to taste from a splash to several times that of the whisky. The drink can be variously served with or without ice, and sometimes also with a simple garnish such as a citrus twist. The glassware used can be any of the tumbler type, most commonly either Old Fashioned or highball glass. The former, being larger, is used especially when adding ice and/or"
"of other flavourings as well as caramel, and with the rules governing American whiskey, which do not allow additives in ""straight"" whisky. The use of the caramel additive must be disclosed when the whisky is sold in some jurisdictions, although not in Scotland itself. Distillation of whisky has been performed in Scotland and Ireland for centuries. The first written record of whisky comes from Ireland in 1405 in the Irish ""Annals of Clonmacnoise"", where it was written that the head of a clan died after “taking a surfeit of aqua vitae” at Christmas. The production of whisky from malted barley"
"Douglas Laing & Co, Signatory, Hart Brothers, Cadenhead's, and Blackadder. Single malt Scotch Single malt Scotch is single malt whisky made in Scotland. To be a single malt scotch the whisky must have been distilled at a single distillery using a pot still distillation process and made from a mash of malted barley. As with any Scotch whisky, a single malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years and one day. (Most single malts are matured longer.) Until the Scotch Whisky Regulations 2009 (SWR 2009), the word ""blended"" only"
"Single malt Scotch Single malt Scotch is single malt whisky made in Scotland. To be a single malt scotch the whisky must have been distilled at a single distillery using a pot still distillation process and made from a mash of malted barley. As with any Scotch whisky, a single malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years and one day. (Most single malts are matured longer.) Until the Scotch Whisky Regulations 2009 (SWR 2009), the word ""blended"" only appeared (in the context of Scotch whisky) on bottles of"
"of ""flambé"" itself: Islay malt whisky can be used to glaze sauteed scollops or langoustines after they have been taken off the heat. Single malt whiskys can be used in various dishes to enhance their flavor. Some sauces include whisky in their preparation. Whisky sauce is a sauce in Scottish cooking, which has become popular globally. It is created by pouring an amount of whisky into a saucepan. It is then set alight, in order to make sure that the sauce is not too bitter. Double cream is added whilst stirring. The heat is then reduced so that the sauce"
"of one or more single malt Scotch whiskies with one or more single grain Scotch whiskies. The regulations also allow the addition of caramel color, regardless of whether the final product is labeled as blended or not. A mix of single malts only, without other types of whisky such as those made from grains other than malted barley, may be called a blended malt (formerly known as a vatted malt, a term no longer permitted). American ""blended whiskey"" – alternatively labeled as ""whiskey – a blend"" – must contain a minimum of 20% straight whiskey. Blended whiskey that contains a"
"Medal at San Francisco World Spirits Competition. ""Armour & Oak Apple Brandy"" is an apple brandy made using apples from Blue Ridge, Georgia's Mercier Orchards. ""Monday Night"" is a Scottish-style single malt whiskey made in collaboration with Atlanta's Monday Night Brewing. The whiskey was ""distilled in a single distillery (ASW) using a pot stilled distillation process made from a mash of malted grain"", which reviewers describe as the ""like a marriage of bourbon and Scotch — a good entry point for Scotch newbies."" ""Duality Double Malt"" is a whiskey distilled from 50% malted rye and 50% cherry-smoked malted barley. The"
"unless specified as ""unchillfiltered"" or ""non chill filtered"". Unchillfiltered whisky will often turn cloudy when stored at cool temperatures or when cool water is added to them, and this is perfectly normal. Unchillfiltered, cask-strength whisky is generally regarded as whisky in its ""purest form"". Unlike wine, whisky does not continue to mature in the bottle. E150A caramel colouring may be added to single malt Scotch whisky prior to bottling, to give the whisky a more rich and well-aged appearance. No other additives are allowed in Scotch whisky. This contrasts with the rules governing Canadian whisky production, which allow the addition"
"Starting from November 2011, no Scotch whisky could be labelled as a vatted malt or pure malt, the SWR requiring them to be labelled blended malt instead. Blended Scotch whisky constitutes about 90% of the whisky produced in Scotland. Blended Scotch whiskies contain both malt whisky and grain whisky. Producers combine the various malts and grain whiskies to produce a consistent brand style. Notable blended Scotch whisky brands include Ballantine's, Bell's, Chivas Regal, Cutty Sark, Dewar's, J&B, Johnnie Walker, Teacher's Highland Cream, The Famous Grouse, and Whyte and Mackay. Most malt distilleries sell a significant amount of whisky by the"
"Scotch whisky Scotch whisky (; often simply called Scotch) is malt whisky or grain whisky made in Scotland. Scotch whisky must be made in a manner specified by law. All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called ""vatted malt"" or ""pure malt""), blended grain Scotch whisky, and blended Scotch whisky. All Scotch whisky must be aged in oak barrels for at least"
"using a corn mash). In practice, unless a different grain is specifically mentioned, a ""malt"" whisky is assumed to be made from barley. In the case of Scotch whisky, blended malts do not contain any whisky made from grains other than barley or spirits distilled using continuous distillation, unlike products labelled as ""blended whisky"". For the Scotch whisky industry, the terms ""vatted malt"" or ""pure malt"" have been reclassified as ""blended malts"" per the Scotch Whisky Regulations of 2009, and it has become unlawful to label Scotch Whisky using the prior terminology. When an age statement appears on the label"
"of any distillery. Barley, yeast and water are the only ingredients required in the production of (barley-based) single malt whisky. The barley used to make the whisky is ""malted"" by soaking the grain in water for two to three days and allowing it to germinate. This process releases enzymes, which convert unfermentable starch (which is insoluble in water and not available for fermentation by yeast) to fermentable sugars. Traditionally in Scotland each distillery had its own malting floor where the germinating seeds were regularly turned. The ""pagoda roof"" (many now false) which ventilated the malt kiln can still be seen"
"episode ""The Gang Runs for Office"". Cutty Sark (whisky) Cutty Sark is a range of blended Scotch whisky produced by Edrington plc of Glasgow, whose main office is less than ten miles from the birthplace of the famous clipper ship of the same name. The whisky was created on 23 March 1923 as a product of Berry Bros. & Rudd, with the home of the blend considered to be at The Glenrothes distillery in the Speyside region of Scotland. The name comes from the River Clyde–built clipper ship ""Cutty Sark"", whose name came from the Scots language term ""cutty-sark"", the"
"McClelland's Single Malt McClelland's Single Malt is a range of Single Malt Scotch whiskies from four of Scotland's key whisky distilling regions—Highland, Islay, Speyside and Lowland. There is no McClelland's distillery per se, with the scotch being supplied by McClelland's parent company Morrison Bowmore Distillers. The Highland, Islay, and Lowland bottlings were introduced in 1986, with Speyside added in 1999. While most of the McClelland's bottlings do not specify an age, the brand added a second Speyside bottling with a listed age of 12 years in 2008. The packaging of McClelland's was updated in 2007 by Nevis Design of Edinburgh"
"where it is referred to as ""mam nem"". Anchovy paste can be used as an ingredient in the preparation of anchovy sauce. Scotch woodcock is a British savoury dish prepared using scrambled eggs atop toast that has been spread with anchovy paste or Gentleman's Relish. Whole anchovies are also sometimes used in the dish. Anchovy paste Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries to"
"Hot toddy A hot toddy, also known as hot whisky in Scotland, is typically a mixed drink made of liquor and water with honey (or, in some recipes, sugar), herbs (such as tea) and spices, and served hot. Hot toddy recipes vary and are traditionally drunk before retiring for the night, or in wet or cold weather. Some believe the drink relieves the symptoms of the cold and flu—in ""How to Drink"", Victoria Moore describes the drink as ""the vitamin C for health, the honey to soothe, the alcohol to numb."" In recipes used to help with a cold, tea"
"the end of the poem, a whisky toast will be proposed to the haggis, and the company will sit down to the meal. The haggis is traditionally served with mashed potatoes (tatties) and mashed swede (neeps). A dessert course, cheese courses, coffee, etc., may also be part of the meal. The courses normally use traditional Scottish recipes. For instance, dessert may be cranachan or tipsy laird (whisky trifle), followed by oatcakes and cheese, all washed down with the ""water of life"" (uisge beatha), Scotch whisky. When the meal reaches the coffee stage, various speeches and toasts are given. The main"
"malt, with a small percentage sold to larger blenders or ending up in one of J&A Mitchell's own blended scotch labels, such as Campbeltown Loch. Springbank produces three variants from its distillery by tweaking the production process at various stages. None of the malts produced at this distillery are chill-filtered, and they do not contain colorants, such as caramel E150. Springbank is the only Scottish distillery to perform every step in the whisky making process, from malting the barley to bottling the spirit. Several distilleries malt some percentage of their barley and source the balance from an industrial malting facility,"
"in a little bit of whisky.. Tall dessert glasses are often used to serve. Alternate versions of the recipe include orange cranachan, cranachan trifle, spiced rum, and shortbread round. For spiced rum cranachan the rum mixture is folded in with whipped cream and placed on top of the shortbread and then the raspberries are added. Whisky-soaked raisins can be used if you do not have raspberries. Chocolate cranachan can be made with chopped toasted hazelnuts, light muscovado sugar and chocolate . Cranachan Cranachan ( ) is a traditional Scottish dessert. It was originally a celebration of harvest. The dish was"
"be added to the mash include wheat, corn, rye, and rice. Adjunct grains may first need gelatinization and cooling. They are used to create varietal beers such as wheat beer and oatmeal stout, to create grain whisky, or to lighten the body (and cut costs) as in commercial, mass-produced pale lagers. Wort Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen"
"malt"" is prohibited. The term ""blended malt"" is still debated, as some bottlers maintain that consumers confuse the term with ""blended Scotch whisky"", which contains some proportion of grain whisky. The brand name featured on the label is usually the same as the distillery name (for example, the Talisker Distillery labels its whiskies with the Talisker name). Indeed, the SWR prohibit bottlers from using a distillery name when the whisky was not made there. A bottler name may also be listed, sometimes independent of the distillery. In addition to requiring that Scotch whisky be distilled in Scotland, the SWR require"
"by the whisky company Macdonald & Muir of Leith in 1921. The whisky was named after a character in Sir Walter Scott's renowned novel ""Rob Roy"" – a bailie (magistrate) who tackled a sword-wielding Highland clansman in an inn at Clachan of Aberfoyle, setting fire to his kilt with a red-hot poker. The blend was particularly popular in the early 20th century. The brand was relaunched in 1994 by Glenmorangie plc (as Macdonald & Muir had been renamed). The composition of the blend was changed from the original recipe due to market forces. Single malts from the Highlands, Islay and"
"extent that the Macallan Distillery builds casks and leases them to the sherry cellars in Spain for a time, then has them shipped back to Scotland. Other casks used include those that formerly held port wine, madeira, rum or cognac. To be called a single malt whisky in Scotland, a bottle may only contain whisky distilled from malted barley and produced at a single distillery. The regulations of other countries may allow malted rye. If the bottle is the product of malt whiskies produced at more than one distillery, the whisky is called a blended malt or vatted malt, or"
"and chemicals. The distillery also uses an 11-ton open-topped mash tun - the only one of its size in Scotland - and four unique pot stills with upwards sloping lyne arms and boiling balls, which help give the whisky its light character. The spirit is matured in the original weaving shed built in the 1830s, which holds a capacity of 45,000 casks. Deanston distillery Deanston distillery is a Single malt Scotch whisky distillery located on the banks of the River Teith, eight miles from the historic town of Stirling, at the gateway to the dramatic Loch Lomond & Trossachs National"
"five regions are specifically described, any Scottish locale may be used to describe a whisky if it is distilled entirely within that place; for example a single malt whisky distilled on Orkney could be described as ""Orkney Single Malt Scotch Whisky"" instead of as an Island whisky. Notes Cited sources Other sources Scotch whisky Scotch whisky (; often simply called Scotch) is malt whisky or grain whisky made in Scotland. Scotch whisky must be made in a manner specified by law. All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye"
"in cooking, and a few traditional Scottish recipes that use whisky exist. Whisky is also used as an ingredient used in the preparation of various dishes and foods. Many people are skeptical about the idea of enjoying whiskey with a meal. This is in contrast to other alcoholic beverages such as wine, ale, and beer that have a dated history of being consumed with meals. In the past, consuming whisky with a meal was not influenced by fashion, but by social and geographical position: in the Scottish Lowlands, whisky was consumed only by those at the bottom of the social"
"with smoky whiskies. Sweeter whiskies naturally go better with desserts, such as Mortlach, a Speyside whisky. Benromach (from Speyside) goes well with chocolate. The Macallan (another Speyside malt) also goes well with some desserts. Lagavulin generally pairs well with plain dark chocolate. Whisky is ideal for cooking in stir fries or any Asian cooking and as a finishing to a dish, such as the haggis on Burns Night. Whisky can be used as a marinade and also in fruit salads and traditional fruit cake. Whisky can be used in the French cooking method ""flambé"" or can be used in place"
"dish as an early form of hip flask. The inclusion of Scotch into other recipes to be found throughout the UK is notable, such as a similar dish which is found in Norfolk. Marauding Scot Marauding Scot (sometimes spelt Marauding Scott) is an old English delicacy, with origins in the North East of England. It is made by soaking fruit in Scotch whisky and then heating it to absorb the liquor. There is much speculation about its origin and its rather curious name. Many culinary scholars think the name of the dish is a reference to the frequent invasions of"
"(and sometimes a third) time. The final spirit, called ""new make spirit"", generally has an alcohol content of 60 to 70%. Most new-make malt whisky is diluted to about 62.5% a.b.v. before it is placed in casks to mature. The ""new-make spirit"", or unaged whisky, is then placed in oak casks to mature. By law, all Scotch whisky must be aged for a minimum of three years in oak casks, though many single malts are matured for much longer. The whisky continues to develop and change as it spends time in the wood, and maturation periods of twenty years or"