W – like whisky myths

Although science has made great progress in many respects, the world of whisky remains shrouded in mystery. In addition to a wealth of fascinating stories and traditions, there are numerous myths surrounding the production, storage and consumption of this cask-aged spirit. Some of these myths are actually true, while others turn out to be false. Andreas Kreser, our Director of Communication & Brand Development, clears up some of these myths.

Myth no. 1: Is older whisky always better?

Here in Germany, this is often the very first question that 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 rooted in the minds of many, especially in this country. In contrast, visitors to Scottish whisky fairs tend to enquire about the flavour of a whisky, its storage conditions and whether it is mild or smoky. Age seems to be of secondary importance on the island, or at least not a priority. This makes perfect sense, because age alone says nothing about the quality of a whisky. The age is simply a number, the maturation gives the whisky its character. Why not 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 major role in whisky?

The age stated on the label of a whisky bottle is not the (sole) indicator of the quality of the spirit. Similar to wines, whiskies can reach their peak at a certain point in time and develop into a complex, subtle and balanced pleasure. However, if a whisky remains in the cask for too long, it can taste increasingly bitter and tannic and, in the worst case, even turn into “liquid oak”. However, if the maturation period was not long enough, the product is often somewhat rough, metallic and unbalanced, with too much of the unripe character remaining. So age is just one aspect of the fascinating story that unfolds from new make to matured whisky in wooden casks. However, two things are certain: older whiskies are becoming increasingly rare and are correspondingly expensive.

Myth no. 2: Is dark whisky always better?

This myth persists: the assumption that a dark whisky is automatically better is widespread. The idea that a whisky with the colour of cola must necessarily be of high quality is firmly rooted. But that is not correct. While many connoisseurs certainly find a rich mahogany colour appealing, the colour alone says nothing about the taste. If visitors to a trade fair are keen to try our dark whisky and then discover that it is the smoky forest fruit liqueur “Berry Metal”, they will perhaps be a little more cautious when dealing with myth no. 2.

Where does the colour in whisky come from?

The colour of a whisky is created exclusively during its maturation in the cask. We at St. Kilian Distillers, as well as other producers, bottle our whiskies without the addition of artificial colour. Although the EU Spirits Regulation permits the use of sugar couleur (E150a), we have made a conscious decision not to use it. Our whiskies are bottled as naturally as possible.

The natural colour of the whisky is influenced by several factors:

• the ingredients of the wooden cask,
• the molecules produced during the thermal treatment of the cask wood (toasting, charring),
• the liquid (such as bourbon, sherry, port, rum, wine or beer) with which the cask was previously topped,
• as well as how often the cask was used for the maturation of whisky (first-fill, second-fill, refill).

Myth no. 3: Is a blended whisky inferior?

Nein! In the world of fine whiskies, blended whisky often does not have a very good reputation, as it is often seen as an inferior alternative to single malt. In Germany in particular, it can be observed that many whisky purists are immediately sceptical about the term “blend”. This applies not only to the blending of malt and grain whiskies, but also to the category of blended malts, in which only single malts from different distilleries are blended together. It seems that the term “blending” in connection with whisky often evokes negative associations. Some suspect that there is something unfair behind this process. They fear that inferior or even bad whisky casks could be mixed with many good casks in order to be placed on the market in this way. But this is not the truth. If you look at the global sales figures for whisky, the top 25 best-selling whiskies are all blends (business figures from 2019). Not a single single malt whisky is among them. So it’s well worth trying a Johnnie Walker, Chivas Regal, Ballantine’s, Crown Royal, Jameson, Grant’s or Nikka to realise that these blends are also excellent whiskies.

Why is single malt whisky hyped so much?

The marketing departments of the distilleries certainly play their part in this. They have done a great job of presenting single malt whisky as a high-quality premium product in comparison to the blends. In the past, the sale of single malt was the exception rather than the rule. In the 1930s, almost all of the malt whisky, with a share of 99.9%, went into blends. Although blended whiskies now account for more than half of Scotland’s whisky exports (55%), Scotch single malt whisky is catching up with export figures currently standing 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. However, even single malt whisky – unless it is a single cask bottling – consists of a blend of malt whiskies that all come from a single distillery but can mature in different casks. This in no way detracts from its growing popularity. However, if blends were not sold in such large quantities, single malt Scotch whisky would not be in the position it is in today. Without the blends, many malt distilleries would have literally run out of light long ago.

Myth no. 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 become bigger and more diverse, with a growing number of smaller, newly established distilleries around the globe. These companies are experimenting with new types of cask for maturation and different types of finishes, thereby enriching the world of whisky. A good example of this is Irish whiskey, which has experienced remarkable growth over the last two decades and is now one of the fastest growing spirits in the world. More and more connoisseurs are appreciating it as a drink in its own right and discovering new styles and flavours. American bourbon has also attracted the attention of spirits lovers all over the world. The craft movement has made malt whiskey significantly more important in the US, and American single malt whiskey is currently the fastest growing whiskey category in the United States. Canada’s northern neighbour 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. The art of blending has been perfected in the second largest country in the world in terms of area, as each type of grain is separately mashed, fermented, distilled, matured and only then blended into a ready-to-drink whisky. Japan also has a whisky tradition dating back over 100 years, and Japanese whisky is booming like never before. Countries such as Israel, India, Taiwan, Australia and South Africa also produce outstanding 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 the Scottish spring water for the quality of the whisky?

This is another myth. It is often claimed that Scotch whisky is so good and unique because of its Scottish spring water. But that is only partly true. Although some distilleries use their own spring water to produce their whisky, others make do with the public water supply. Bei der Abfüllung in Flaschen wird der gereifte, fassstarke Whisky oft mittels Tanklastwagen zu großen Abfüllanlagen transportiert, die hunderte von Kilometern von der Produktionsstätte entfernt sein können. The locally available water is then used to dilute the whisky to drinking strength (40%, 43% or 46%). For every whisky that is delivered there. This water then has nothing in common with the spring water in the respective distillery.

Myth no. 5: Do you have to drink whisky with ice cubes?

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