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Spirits

Oh, the choices. "What should I drink with my cigar?", many ask themselves. It really depends on your mood and what you like to drink. Whisk(e)y, Cognac, and Rum are primarily what cigar smokers enjoy with their smoke. Here at Kilowhiskey Cigar Lounge we will try to inform our readers about these popular drinks.

"I'd hate to be a teetotaler. Imagine getting up in the morning and knowing that's as good as you're going to feel all day." -Dean Martin

Whisk(e)y

       Whisk(e)y is a spirit drink originating from Scotland and Ireland. Which country was first is heavily debated to this day. The word whisky is derived from the Gaelic term usquebaugh meaning "the water of life". It is distilled from malted barley and other grains, and matured in oak casks. Most people do not even notice the variation in spelling. Those that do, normally deduce it simply to a difference between a British and an American spelling. Not so. It is the type of whisk(e)y: Scotch and Canadian being "whisky", but Irish being "whiskey". Travel across the Atlantic and you will notice American styles of whiskey, Kentucky Bourbon and Tennessee whiskey, generally favor using the 'e'. Although there are many other wonderful styles of whisk(e)y that should not be discounted, we will be focusing on Scotch and Bourbon styles in this article. Lets begin....

Single Malt Scotch Whisky: refers to a single malt whisky made in Scotland.

Single Cask: refers to a bottling made from one cask (barrel).

Vatted Malt: refers to the result of malt whiskies being combined from different distilleries.

Blended Scotch Whisky: refers to the result of combining small amounts of full flavored malt whisky with large amounts of more neutral grain whiskies. This is done in order to add more volume to the malt.

Grain Whisky: is produced from corn, wheat, or raw barley. They are light in flavor and body, and are matured for at least three years.

Peating: refers to the process of kilning whisky malt over peat fires. Peat is decayed vegetation matter in the topsoil of the wetlands or bogs/moors. It is dug up in oblong briquette shapes, dried out, and is then ready to be used as a fuel. The smoke from the peat fire gives a very distinct smoky flavor to Scotch whisky.

Bourbon Ageing: In Kentucky, the inside of a freshly made oak barrel is charred to help soon to be added whiskey permeate the wood. Charring the inside of the barrels also caramelizes the natural sugars in the wood and brings them to the surface. The bourbon (made from corn, along with rye or wheat) is then matured in this fresh oak barrel for a minimum of two years. After one use of this barrel, the barrel is sent to Scotland to be used in the maturing of Scotch whisky. These bourbon barrels will impart certain characteristics to the Scotch whisky, including vanilla-like and caramel-toffee flavors, dessert apple, and a hint of tannin. These barrels can be used for a second or third filling, then afterwards recharred or discarded.

Sherry Ageing: Sherry wine in the Jerez area of Spain was shipped in oak barrels to ports in England, Ireland and Scotland for many years. Instead of the wine casks being shipped back to Spain empty, the whisky distillers would buy them and use them for maturing whisky. Most sherry is made from the Palimino grape. There are several styles of the Palimino grape, having several varying flavors from dry and fresh, to salty or nutty, to cookie-like or creamy and fruity.

       If you have a basic understanding of how whisky is made, you'll understand that many factors are considered when determining why a certain brand tastes different than another. The basic process of making whisky in Scotland is the same, but so many small variations take place during the process. Duration of time, measurements, temperatures, equipment, and even location are some of these small variations that affect the process.

       Scotland's landscape has a huge affect on the character of Scotch whisky as well. They influence the ingredients that go into whisky. Factors such as rocks, peat, water, snowmelt, heather honey, seaweed, and barley contribute in one way or another to the character and taste of the whisky. This is why the character of whisky is different in Ireland and Japan.

     Knowing the region of Scotland where a whisky is produced will give you a general idea of it's character.

The Lowlands: This region's whisky is known to have a gentle, sweetish malt, light in both flavor and body, but surprisingly complex and herbal. There are only three active distilleries in this region. They say this is because the Lowlands whisky doesn't have the romance of Highlander or Islander whisky. Consumers like the Lowlands whisky but want their label to say it came from the Highlands. Auchentoshan and Glenkinchie are whiskies distilled in the Lowlands.

The Highlands: the border between The Lowlands and The Highlands is quite southerly and runs across the country between the rivers Clyde and Tay. From there it is divided into three Highlands regions:

     - The Eastern Highlands, have distilleries producing "notably fresh, fruity" whiskies. In the Aberdeenshire area, heftier whiskies such as Royal Lochnager and Glendronach can be found.

     - The Western Highlands, for the most part is too rugged and rocky to distil whisky. At the foothills you'll find the Oban distillery. And close to Glasgow you'll find the Loch Lomond and Glengoyne distilleries.

     - The Northern Highlands runs from Inverness, straight up the last stretch of the east coast. Whiskies will "tend toward firm, crisp dryness and a light saltiness".

Speyside: is a Highlands whisky that deserves it's own region. It contains between a half and two-thirds of Scotland’s distilleries, having some of the most recognized whisky names. This region is divided up into river valleys.

       - The Devron valley produces firm malty whiskies.

       - The Isla valley has four or five distilleries here with some known for producing whiskies with a cedery dryness.

       - The Fiddich and Dullan rivers meet at Dufftown, with six working distilleries still in the area. Rounded, malty Speysiders like Mortlach are produced here.

       - The Livet valley is the namesake to the most famous distillery, with three others in the area producing "light, soft, and delicate" whiskies.

       - The Spey valley has a heavily whiskied stretch of the river. There are 12 distilleries no more than one kilometer apart from each other on the river Spey. Macallan, Aberlour, and Glenfarclas are found here.

       - The Rothes Burn valley has the town of Rothes, has five distilleries alone, producing some "very nutty" whiskies. Speyburn and Glen Grant are located here.

       - The Lossie valley has the town Elgin, the commercial capital and county seat of Moray. Eight distilleries are just south of Elgin, including Miltonduff, Longmorn, and Linkwood. The whiskies have a sweetish, malty taste.

       - The Findhorn valley is home to Benromach and Dallus Dhu. Whiskies have a creamy, flowery taste.

The Islands: consists of 7 islands.

       - The most famous whisky island is Islay, containing 7 distilleries. "The peaty soil and Islay's exposed position on the west coast of Scotland make it the producer of the boldest malts. The seaweedy atmosphere permeates the soil and warehouses, imparting a singular character to the malts." Ardbeg, Lagavulin and Laphroaig are some whiskies produced here.

       - Orkney is the home to two distilleries: Highland Park, a "peaty and smoky all-rounder". Scapa distillery is also located here.

       - Shetland The first ever legal distillery came to this island in 2004.

       - Skye is where you'll find Talisker. It's a "volcanic, explosive and peppery" whisky reflecting the "wild, looming terroir".

       - Mull her Tobermory distillery produces peatier, smokier Ledaig.

       - Jura Isle of Jura whisky is produced here.

       - And Aran is relatively new to the scene since 1995 producing a "creamy, flowery pine" whisky.

Campbelltown: This Island is the home to the businesses of Springbank distillery, independent bottlers Cadenhead, and the Eaglesome shop, with whisky veteran Hedley Wright behind them all.

Cognac

       The clear brandy known as "eau-de-vie" (or aqua vitae, meaning "water of life") began export from the Cognac region of France in the late 1500's. We know "eau-de-vie" more commonly today as Cognac. Cognac is basically distilled wine aged for a time in oak barrels at first then later on into older barrels for years. By law, it can be sold thirty months after distillation, but a good quality Cognac will take several years to age.

       Cognac came from salt. But limestone forms the foundation of Cognac. Or more clearly stated:

       The history of Cognac is turbulent, brutal and fascinating. The Cognac region has been fought over for centuries starting with the Celts (who mined salt), then the Romans brought the art of cultivating vines, then the Visigoths conquered followed by the Franks, with the Vikings raiding sporadically for generations while Charlemagne’s descendants left the coasts untended. Finally the Viking raids tapered off and the French royalty fought over the region (at that time referred to as Aquitaine) until the English got involved in the fight. The Cognac region changed hands several times between English and French royalty throughout the following centuries..

       The wine industry in Cognac would endure two Crusades, the Plague, a Little Ice Age lasting over 500 years, war and suffering due to squabbles of Kings over rights to the region, the complete annihilation of the industry in the region caused by Phylloxera vastatrix (a root louse brought over from America), resurrection of the industry by the vine rootstock berlandieri from America (Texas of all places), a German who prevented the Nazi's from plundering the vast Cognac industry into an abyss, the son of a Cognac merchant inspired the 1957 Treaty of Rome creating the European Economic Community (known today as the European Union), and several nasty trade wars followed between the U.S. and the E.U. Those are just the highlights. If you are interested in a more encompassing history, I recommend reading Kyle Jarrard's book "Cognac, The Seductive Saga Of The World's Most Coveted Spirit", detailing the interesting history of Cognac.

       Due to mass fraud of the Cognac name, the French government began work in 1909 to define Cognac's region of origin. They formalized a decree in 1936 making Cognac a formal Appellation d'Origine Contrôlée. Two years later they made a definitive map outlining the following regional appellations:

Grande Champagne (Champagne simply means countryside) is the geological center of Cognac country. It's also the name of the best cru, or growth, known for their lightness, finesse, and floral and woody flavors that will linger for the mouth to savor.

Petite Champagne is the sister to Grande Champagne but less exquisite in taste and it's fragrance a bit less lasting. However when you mix Grande and Petite Champagne together you get a pleasing eau-de-vie with a delicate balance known as Fine Champagne.

Borderies is a small area northwest of Cognac, its limestone is actually older than the Grande Champagne. It's clayey, sandy soil helps produce a sweet, floral Cognac with a distinct aroma of violets.

Fins Bois surrounds all of these zones in a thick circle, followed by a wider ring called the Bons Bois. The final area being the Bois Ordinaires. The majority of the Cognacs produced in this area are powerful. They are best used to blend with lighter Cognacs from the interior lands.

       In the early 1900's, the larger Cognac houses began a ranking system to organize their many various barrels of aged Cognac stocked in their enormous warehouses. At its inception, this ranking system had many more rankings to declare the quality and how long the barrels have aged. Today, the popular rankings are as follows:

VS (Very Special) - the youngest Cognac in the blend must be at least two and a half years old. The Cognac blend age averages three to three and a half years old.

*Of course, with so many different Cognacs being blended to make one bottle of Cognac, the consumer must trust the house for the true age of the Cognacs above VSOP.

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