Whiskey - The water of life and the power of legend

Whiskey business is tricky business. Anyone who gets involved in this subject, which is considered by many connoisseurs of spirits as the supreme discipline of good taste, will initially encounter some contradictions. It starts with very simple things like spelling. And does not stop with the question of authenticity. Moreover, for some time now whiskey has not only come from Scotland, Ireland, Canada or the USA. Here you can read more about what actually makes a real whiskey, how to differentiate its variations and why Bulgarians are particularly passionate about making whiskey.

Whisky or whiskey? What would you prefer? This question often divides opinions. Although both - strictly speaking - refer to the same word origin. The Gaelic phrase Uisge Beatha, which translated means "water of life", was the inspiration. So the difference in spelling is actually only a formal one, due to the different transcription of the Gaelic word Uisge into the English phonetic system. Traditionally, however, it has become established that people in Ireland and the USA talk about whiskey, whereas in Scotland and Canada it is whisky. And this distinction leads quite organically to the distinction of the six varieties that are considered classic worldwide:

Irish whiskey.
Scotch
American whiskey
Tennessee whiskey
Kentucky whiskey, also known as Bourbon
Canadian whisky

The evolution of Whiskey

These varieties are also a good way of tracing the development of the whiskey itself. For where the distillation of whiskey first took place has not yet been clearly established - the Irish claim it was in Ireland, the Scots believe it was in Scotland, of course - but one thing is certain: the first whiskey was distilled from malted barley. It remained that way for many centuries. It was only with the European settlement of North America that other grains came into play when distilling whiskey.

Irish whiskey and Scotch are still distilled today mainly from malted barley. In Ireland, the green malt produced during malting is dried with hot air, in Scotland preferably with hot steam from peat fires. Hence the distinct smoky aroma of many Scottish whiskies. All whiskies distilled from malted barley are called malt. Single malt, on the other hand, refers to distillates that come from only one distillery and were produced during a single distillation process.

Malts, like all other whiskies, can also be blends, mixtures of different distillates, which gives rise to compositional possibilities for nuances in taste. Canadian whisky and US whiskey are mostly distilled not from barley, but from other grains such as rye and corn.

The five steps on the road to Whiskey

Irrespective of origin or designation, five production steps can be distinguished in the production of Whiskey:

The malting of the grain used, which is not always the case in the USA and Canada.
The mashing process, in which all fermentable sugars are extracted from the grains used.
Fermentation, the process in which alcohol is formed by adding yeasts.
Distillation, in which the volume of the liquid obtained after the fermentation process is continually reduced.
The ageing in wooden barrels, which varies between two and twenty years, depending on the specification and the desired maturity.

Storage, in particular, is a decisive factor for the later taste of a Whiskey, along with the quality of the water and the quality of the other raw materials. Not only the type of wood of the casks, 100% oak, plays a role here. Also the duration of storage as well as the climatic conditions at the place of storage are very important. For example, it would be completely unthinkable to store a Tennessee whiskey in Kentucky, the taste result would never be acceptable for a connoisseur, despite otherwise completely identical production conditions and raw materials.

Which brings us to a crucial point in Whiskey culture: The nuanced taste experiences which, as is well known, can only be enjoyed by those who have already gained experience in tasting the Uisge Beatha.

Whiskey is definitely a question of taste

For Whiskey the same applies to a greater extent as for almost all brandies: Those who enjoy it pure and then shout "Oh, how delicious!" have not understood what it is all about. Because whiskey is not actually tasty. Rather, it is a challenge to the sense of taste and smell, which positions itself beyond such vile categories.

Like every challenge, it not only wants to be accepted but also mastered. Whiskey is a beverage to get used to over time, to be appreciated only when you have had the opportunity to develop a sense for it. The smoky character of many classic Scottish whiskies, partly due to storage in oak casks and partly due to drying during malting, has to be explored, as well as the worlds of North American whiskies, which vary in their aromas in many different ways.

This slightly unwieldy character, which at first seems a bit odd to beginners, has contributed a lot to the whisky's own myth, to the creation of the legend surrounding this liquor, which is manifested in attributes such as distinctive, rough, natural, but also in terms such as spring water, highland and tradition.

How Whiskey journeyed to the european continent

As already told, the many different types of whisky were created over the centuries by the emigration of Scottish and Irish emigrants to Canada and the USA. In continental Europe, the new products spread out alongside the existing whiskies, so that a very special form of whiskey diversity took shape here. Dyed-in-the-wool Scotch drinkers and the Irish malt community have lived door to door and bar stool to bar stool with fans of Canadian or US whiskies for many decades. This is why whiskey also began an even broader triumphal march in Germany than in its actual countries of origin, where people usually swear exclusively by the respective national or regional speciality. Moreover, the coexistence favoured the development of an experimental climate.

For even though the Scots may have a monopoly on Scotch guaranteed by the EU and the Irish may have one on Irish whiskey - pure spring water and barley of high quality are also available outside their countries. Since the early 2010s, numerous whiskey distilleries have therefore been established throughout Europe, some of which produce very high-quality regional brands that are now appreciated worldwide. In this context, whiskey is even becoming a figure of integration: after all, an Irishman, who is perhaps actually a Scotsman, who emigrated to the USA and Canada at the time, but now calls the whole of Europe his home, can rightly call himself multicultural.

Whiskey in Bulgaria - a living legend

The possibility of producing a whiskey of its own, something that was unthinkable or at least never considered in earlier times, was something that virtually electrified the Bulgarians at the beginning of the last decade and attracted the attention of Vinprom Peshtera experts in particular. The Bulgarians love to produce their own specialty liquors from other countries, while at the same time ensuring that the traditional methods are strictly adhered to, and yet still presenting an end product that is unmistakably Bulgarian. And what could be more Bulgarian, Peshtera thought, than a whisky distilled from the fresh spring water of the Rhodope Mountains and from barley grown in the valleys there?

Thus, inspired by the art of Scottish whiskey distillers and the mythology of the rugged Rhodopes - the former home of Orpheus in southern Bulgaria - the story of the Black Ram Whisky brand began. A story which, thanks to the more than 75 years of experience of the House of Vinprom Peshtera in the field of fine wines and spirits, soon became a world success that continues to this day.

A part of the legend - Black Ram Whiskey

Over the last ten years, Black Ram Whisky has become one of the globally celebrated stars among the non-Scotch whiskies distilled according to the Scottish model, thus confirming the excellent international reputation of its parent company. Quite a few connoisseurs appreciate Black Ram Whisky as one of those rare whiskies that were produced outside of Scotland and yet are able to inspire even real Scotch purists. This fact is mainly due to four factors:

The extremely pure spring water: The Rhodopes are still a largely inaccessible and wild mountain range, where even bisons are still sighted. The characteristic Bulgarian long-haired goat, the distinctive trademark of Black Ram Whisky, is also at home here. The water obtained there is uniquely pure and particularly natural.

The critically selected and carefully malted barley: Vinprom Peshtera obtains the grain for its Black Ram Whisky exclusively from contract farmers in southern Bulgaria, who work according to strict quality standards. The barley is malting according to traditional Scottish methods.

The well-balanced composition: In Black Ram Whisky, several distillates come together, as it is a classic blend, which ensures a particularly balanced and nuanced taste experience.

The ageing in oak barrels: Black Ram Whisky matures for three years in Bulgarian oak casks, which gives it the reputation of being comparatively mild. This is a compliment for a whisky, especially if it - like Black Ram - does not lose its characteristic taste. And in the glass it also captivates with its almost spherical golden yellow.

By the way: Peshtera also has a variant for whisky lovers for whom mild is not mild enough. The Black Ram Honey Whiskey has a hint of honey. Especially on the rocks a great pleasure.

Bulgarian Whiskey - full steam ahead

As mentioned, Bulgarians are enthusiastic about creating foreign liquor specialities with their own touch. That is why Peshtera is of course not the only company active in the field of Bulgarian whisky production. The product scouts of Bulgaria-Shop.de are always on the lookout for further whiskies made in Bulgaria, which we will be able to present here in the future. In doing so we also keep an eye on whisky varieties from other regions of Bulgaria, which delight the Bulgarian market. For example, the Savoy Whisky from south-east Bulgaria, which is distributed by Karnobat in Bulgaria, enchants the taste buds of clubbers and connoisseurs in the big cities of the Balkan country to such an extent that replenishment sometimes becomes a problem.

So you should visit this place more often and take one thing to heart: Whiskey has historically been used as a medicine by the Irish and the Scots. Only later did it become a stimulant. However, the principle of moderation applies to both stimulants and medicine. In Ireland, there is even a special rule for this, admittedly tailored to the Irish understanding of moderation. It says: drink whiskey every day of every week in every month of every year. But leave out every seventh day, every seventh week, every seventh month and every seventh year. Then the whiskey will help you live to be a hundred years old.

In this sense: Slàinte Mhath! That's how you say cheers in Gaelic, and if you can still pronounce it, any barman in Scotland or Ireland - and more recently in Bulgaria - can pour you another whiskey at any time without any problems.