Savour Tasting Blog

Have you ever heard the term "dram" used in relation to whisky, and wondered where it came from? A dram is a small serving of whisky, and the term is believed to have originated from the Gaelic word "dram," which means "a small drink." The use of the term "dram" to refer to a serving of whisky dates back to the 18th century, when whisky was primarily consumed in Scotland and Ireland. In those days, whisky was often sold by the dram in pubs and taverns, and the term became closely associated with the drink. But why was whisky typically served in small quantities, or "drams," in the first place? One reason is that whisky was originally viewed as a medicinal drink, and was prescribed in small doses for various ailments such as fever, insomnia, and indigestion. Serving whisky in dram-sized portions was a way of measuring out these medicinal doses. foto: freefoodphotos.com Another reason for serving whisky in small quantities is that, in the

Whisky tasting is more than just a hobby or pastime for many people – it is a sensory and emotional experience that can bring about feelings of relaxation, enjoyment, and even nostalgia. But what is it about whisky that elicits these responses in people? In this blog post, we will explore the psychology of whisky tasting and how our senses and emotions play a role in our perception and enjoyment of this popular spirit. One of the main reasons that whisky is so enjoyable is due to its complex flavour profile. Whisky is made from grains such as barley, corn, and rye, which are fermented and distilled to create a base alcohol. The flavour of the whisky is then influenced by factors such as the type of grains used, the ageing process, and the type of oak barrels used for ageing. These factors contribute to the wide range of flavours that can be found in different whiskies, including notes of fruit, caramel, vanilla, and smoke. Smell and taste The sense of smell is closely connected to our

The "angel's share" is the portion of whisky that evaporates from barrels during aging, contributing to the final flavour and character of the drink. The angel's share is a term used in the whisky making industry to refer to the amount of whisky that evaporates from the barrel during the aging process. It is estimated that as much as 2% of the volume of the whisky in a barrel can be lost to evaporation each year. This means that if a barrel contains 200 litres of whisky, as much as 4 litres of it could be lost to the angel's share over the course of a year. Tradition and lore The concept of the angel's share is steeped in tradition and lore. It is said that the angels take their share of the whisky, hence the name. While the term may have a whimsical connotation, the angel's share is a very real and significant factor in the whisky making process. The angel's share is an accepted part of the process and is often considered to be a key factor in the dev

Single cask whisky is a unique and highly prized type of whisky made from a single barrel, rather than being blended from multiple barrels. Prized for its exclusivity and unique flavour, single cask whisky is a truly special and memorable drinking experience. one-of-a-kind experience Single cask whisky is a unique and highly sought-after type of whisky that is made from a single barrel, rather than being blended from multiple barrels like most other whiskies. This means that each bottle of single cask whisky is a one-of-a-kind product, with its own distinct flavor profile that is shaped by the characteristics of the barrel it was aged in. One of the main draws of single cask whisky is the rarity and exclusivity of the product. Because each bottle is from a single barrel, there are often only a few hundred or a few thousand bottles produced from each cask. This makes single cask whisky a coveted item for collectors and whisky enthusiasts. foto:flickr vomsorb Exclusivity  In addition to

Triple wood whisky is a unique and complex spirit that is gaining popularity among whisky enthusiasts. But what exactly is triple wood whisky and how is it made? In simple terms, triple wood whisky is a whisky that has been aged in three different types of barrels. The specific barrels used can vary, but they are often ex-bourbon barrels, ex-sherry barrels, and ex-wine barrels. The process of aging whisky in triple wood barrels is designed to create a complex and layered flavour profile. The whisky spends a period of time in each of the three different barrels, which allows it to pick up a variety of flavours and characteristics from each type of wood. One whisky, three barrels. The length of time that the whisky spends in each barrel can vary, and the specific barrels used and the order in which they are used can also affect the final flavour of the whisky. Some distillers may choose to age their triple wood whisky for a longer period of time in one type of barrel in order to emphasis

While it is common for whisky casks to be charred before they are used to age the spirit, it is not always a requirement. In fact, some distillers choose to age their whisky in un-charred casks in order to emphasise different flavours and characteristics.  In this article, we'll explore the reasons why some whisky casks are charred and why others are not, and how this choice can affect the flavour profile of the final product. First, charring the inside of the barrel helps to remove any impurities or unwanted flavours that may be present in the wood. This is because the charring process involves heating the barrel to a high temperature, which helps to burn off any unwanted flavours. photo: Idzuhiko Ueda Second, charring the barrel helps to caramelise the natural sugars present in the wood. This can add sweetness and depth to the flavour of the whisky as it ages. Finally, charring the barrel helps to create a layer of activated carbon on the inside of the barrel. This layer of carbo