W – as in Whiskey Myths

Although science has made great strides in many ways, the world of whisky remains shrouded in mystery. In addition to a wealth of fascinating stories and traditions, numerous myths surround the production, storage, and enjoyment of this cask-aged spirit. Some of these myths are indeed true, while others prove to be false. Andreas Kreser, our Director of Communication & Brand Development, clarifies some of these myths.

https://youtu.be/64L3Ch0RyB4

Myth #1: Is older whisky always better?

In Germany, this is often the very first question customers ask at our stand at many whisky fairs. Age plays a decisive role for many when it comes to whisky. The myth "the older, the better" is deeply ingrained in the minds of many, especially here in Germany. In contrast, visitors to Scottish fairs tend to ask about the taste of a whisky, its storage conditions, and whether it is mild or smoky. Age seems to be secondary or at least not paramount on the island. This makes perfect sense, because age alone says nothing about the quality of a whisky. Age is simply a number; maturation gives the whisky its character. Feel free to try a younger whisky. You will be surprised how intense, full-bodied, and balanced even a young whisky can taste.

Why doesn't age play a big role in whisky?

The age stated on the label of a whisky bottle does not serve as the (sole) indicator of the spirit's quality. Similar to wines, whiskies can reach their peak at a certain point and develop into a complex, subtle, and balanced pleasure. However, if a whisky stays in the cask for too long, it can increasingly taste bitter and tannic, and in the worst case, even turn into "liquid oak." If, on the other hand, the maturation period was not long enough, the product is often somewhat harsh, metallic, and unbalanced, retaining too much of its immature character. Age is therefore merely one aspect in the fascinating story that unfolds from new make to matured whisky in the wooden cask. Two things, however, are certain: older whiskies are becoming increasingly rare and are accordingly high-priced.

Myth #2: Is darker whisky always better?

This myth persists: The assumption that a darker whisky is automatically better is widespread. The idea that a whisky with the color of cola must necessarily be of high quality is firmly entrenched. But this is not correct. While many connoisseurs certainly find a rich mahogany color appealing, color alone says nothing about the taste. If visitors at a fair absolutely want to try our dark whisky and then discover that it is the smoky forest fruit liqueur "Berry Metal," they may be a little more cautious in dealing with Myth #2.

Where does the color in whisky come from?

The color of a whisky develops exclusively during its maturation in the cask. At St. Kilian Distillers, as well as other producers, we bottle our whiskies without the addition of artificial coloring. Although the EU spirits regulation allows the use of sugar coloring (E150a), we have consciously decided against it. Our whiskies are bottled as naturally as possible.

The natural color of whisky is influenced by several factors:

• the ingredients of the wooden cask,
• the molecules that are created during the thermal treatment of the cask wood (toasting, charring),
• the liquid (such as Bourbon, Sherry, Port wine, Rum, wine or beer) that the cask previously held,
• as well as how often the cask has been used for maturing whisky (first-fill, second-fill, refill).

Myth #3: Is blended whisky inferior?

No! In the world of fine whiskies, blended whisky often has a less than stellar reputation, as it is frequently seen as an inferior alternative to single malt. Particularly in Germany, it is noticeable that many whisky purists react skeptically to the term "blend." This applies not only to the mixing of malt and grain whiskies, but also to the category of blended malts, where only single malts from different distilleries are married. It seems that the term "blending" in connection with whisky often evokes negative associations. Some suspect that something dishonest is behind this process. They fear that inferior or even bad whisky casks could be mixed with many good casks to be brought to market in this way. But this is not true. If you look at the global sales figures for whisky, you will find only blends among the top 25 best-selling whiskies (business figures from 2019). Not a single single malt whisky is among them. It is therefore definitely worth trying a Johnnie Walker, Chivas Regal, Ballantine's, Crown Royal, Jameson, Grant's or Nikka to realize that these blends are also excellent whiskies.

Why is Single Malt Whisky so hyped?

The marketing departments of the distilleries certainly play their part in this. They have done an excellent job of presenting single malt whisky as a high-quality premium product compared to blends. In the past, the sale of single malt was more the exception than the rule. In the 1930s, almost all malt whisky, with a share of 99.9%, went into blends. Nowadays, while over half of Scottish whisky exports (55%) are accounted for by blended whiskies, Scotch single malt whisky is catching up rapidly with export figures currently at 36% (figures from 2023). The word "single" obviously refers to something unique and pure. It suggests that only pure whisky is used and nothing is adulterated. In reality, however, single malt whisky – unless it is a single cask bottling – also consists of a mixture of malt whiskies, all of which come from a single distillery but can mature in different casks. This in no way affects its increasing popularity. However, if blends were not sold in such large quantities, Scottish single malt whisky would not be in the position it is today. Without blends, many malt distilleries would literally have gone out of business long ago.

Myth #4: Does really good whisky only come from Scotland?

Definitely not! Today, whisky is produced in many countries around the world, and high-quality products can be found everywhere. The world of whisky has grown larger and more diverse, with an increasing number of smaller, newly established distilleries around the globe. These establishments experiment with new cask types for maturation and different kinds of finishings, enriching the whisky world. A good example of this is Irish whiskey, which has experienced remarkable growth in the last two decades and is now among the fastest-growing spirits worldwide. More and more connoisseurs appreciate it as a distinct beverage and discover new styles and flavors. American bourbon has also attracted the attention of spirits lovers worldwide. Thanks to the craft movement, malt whiskey in the USA has gained considerable importance, and American single malt whiskey is currently the fastest-growing whiskey category in the United States. Its northern neighbor, Canada, has been producing high-quality whisky for over 250 years, which is now sold in more than 160 countries around the world and is one of the best-selling varieties in North America. In the second-largest country by area, the art of blending has been perfected, as each grain variety is mashed, fermented, distilled, aged separately, and only then combined into a ready-to-drink whisky. Japan also has a whisky tradition over 100 years old, and Japanese whisky is booming like never before. Countries like Israel, India, Taiwan, Australia, and South Africa also produce excellent whiskies that have already won numerous international awards. And of course, high-quality whiskies are also produced in Germany by dedicated and innovative distillers.

How important is Scottish spring water for the quality of whisky?

This is another myth. It is often claimed that Scotch whisky is so good and unique because of its Scottish spring water. But this is only partly true. While some distilleries use their own spring water to produce their whisky, others are content with the public water supply. When bottling, the matured, cask-strength whisky is often transported by tanker truck to large bottling plants, which can be hundreds of kilometers away from the production site. There, the locally available water is then used to dilute the whisky to drinking strength (40%, 43%, or 46%). And this is done for every whisky delivered there. This water then has nothing in common with the spring water at the respective distillery.

Myth #5: Do you have to drink whisky with ice cubes?

No. The idea that whisky should only be enjoyed with ice is incorrect and also belongs to the realm of whisky myths. Of course, everyone is free to drink their whisky however they like best. But if you want to enjoy a high-quality whisky, you should not add ice cubes. Because melting ice cools the whisky, making the aroma molecules less volatile and less perceptible – neither by the nose nor by the palate. This means that you experience little to none of the aromas and taste of the whisky. The optimal drinking temperature for whisky is around 18°C. To dilute the whisky, you can add a few drops of water. But no ice.