Whisky isn’t just a drink it’s a lifestyle with many connotations such as sophistication and refinement, it’s a gentleman’s choice. There is something special about a fine whisky that emits a wealth of tradition and appreciation from grain to glass.
Most distilleries seem to have their own distinctive technique or slightly different method in which they follow to produce their whisky; subtle changes in the process can completely alter the final outcome. One thing that all whisky will have in common is the barrel in which they are stored; by law all whisky is stored in oak barrels. Oak is strong and prevents leaking, yet it is porous enough to allow air through it, which is a very important factor. Flavour is matured over time in these barrels and the wood does add to this through its oils, but what makes a whisky distinctive and unique to a particular distillery is down to a clever yet taxing process.
During the aging process a proportion of the whisky evaporates through the oak storage barrels, this is affectionately known as the “angels share”. In turn, whilst the whisky is evaporating through the oak, the atmosphere and environment is seeping in adding a unique distinction to the drink. So whether the distillery is next to the sea or in the mountains the surrounding location will have an effect, this is why so many whisky fans are very meticulous about knowing the origins of their drink. This process seems vital to the creation of truly unique characteristics within whisky, yet it is somewhat problematic financially. Around 2% of the liquid evaporates through the oak; this may sound like a small amount but depending on the size of the barrel and length of maturation a significant loss may be made. If you imagine a whisky that’s matured over twenty years in a standard Hogshead (225 liters) or an ASB (200 liters) barrel the loss in volume could be as much as 40% resulting in a substantial economic loss. But if you look at cost verses cause this process gives greater monetary value and respectable prestige to the final product, which wouldn’t necessarily be there without giving the angels their share.
Factors such as these leave whisky to be a respected drink with one particular word that comes to mind: connoisseur, an expert in matters of taste. Considering the technological age we live in and the sociability that whisky brings it makes sense that there is a strong online presence as well as an available and connected social network for the whisky connoisseur. Top whisky website connosr.com have incorporated every element that a whisky enthusiast could want, offering a place to discuss and review all things whisky in their very own social network. With nearly 6000 members this growing community seems to be the place to be and it’s a fantastic way to meet other people as interested as you, whilst looking out for that next great whisky.
I don’t claim to know a lot about whisky nor have I had the pleasure to sample or appreciate many of the renowned brands or variations, but I can appreciate the tradition and dedication it takes to actually produce a whisky and why some people get especially involved with it. For some appreciators it seems like a prestigious hobby, something precious to sip and collect, but in some ways it seems like a never-ending quest to find that faultless malt with all the perfect qualities.
