MATOPPIE WHISKY
Crafted and perfected by the hand of HB Klopper
ABOUT WHISKEY
Origins of Whisky
The word whisky (or whiskey) is an anglicisation of the Classical Gaelic word uisce (or uisge) meaning "water" (now written as uisce in Modern Irish, and uisge in Scottish Gaelic). This Gaelic word shares its ultimate origins with Germanic water and Slavic voda of the same meaning. Distilled alcohol was known in Latin as aqua vitae ("water of life"). This was translated into Old Irish as uisce beatha, which became Uisce beatha in Irish and uisge beatha in Scottish Gaelic. Early forms of the word in English included uskebeaghe (1581), usquebaugh (1610), usquebath (1621), and usquebae (1715).
tas congue. Vitae ultricies leo integer malesuada nunc.
Much is made of the word's two spellings: whisky and whiskey. There are two schools of thought on the issue. One is that the spelling difference is simply a matter of regional language convention for the spelling of a word, indicating that the spelling varies depending on the intended audience or the background or personal preferences of the writer (like the difference between color and colour; or recognize and recognise), and the other is that the spelling should depend on the style or origin of the spirit being described. There is general agreement that when quoting the proper name printed on a label, the spelling on the label should not be altered. The spelling whiskey is common in Ireland and the United States, while whisky is used in all other whisky-producing countries such as Scotland, Ireland and South Africa.
Whisky has been distilled in Scotland for hundreds of years. There is some evidence to show that the art of distilling could have been brought to the country by Christian missionary monks, but it has never been proved that Highland farmers did not themselves discover how to distil spirits from their surplus barley.
The earliest historical reference to whisky comes much later, Mr J Marshall Robb, in his book ‘Scotch Whisky’, says: ‘The oldest reference to whisky occurs in the Scottish Exchequer Rolls for 1494, where there is an entry of ‘eight bolls of malt to Friar John Cor wherewith to make aquavitae’. A boll was an old Scottish measure of not more than six bushels. (One bushel is equivalent to 25.4 kilograms).
Whisky is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are often old sherry casks or may also be made of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and ageing in wooden barrels.
A still for making whisky is usually made of copper, since it removes sulfur-based compounds from the alcohol that would make it unpleasant to drink. Whiskies do not mature in the bottle, only in the cask, so the "age" of a whisky is only the time between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies that have been bottled for many years may have a rarity value, but are not "older" and not necessarily "better" than a more recent whisky that matured in wood for a similar time. After a decade or two, additional aging in a barrel does not necessarily improve a whisky.
While aging in wooden casks, especially American oak and French oak casks, whisky undergoes six processes that c
ontribute to its final flavour: extraction, evaporation, oxidation, concentration, filtration, and colouration. Extraction in particular results in whisky acquiring a number of compounds, including aldehydes and acids such as vanillin, vanillic acid, and syringaldehyde. Distillers will sometimes age their whisky in barrels previously used to age other spirits, such as rum or sherry, to impart particular flavours.
Different types of Whisky
Malts and grains are combined in various ways
Single malt whisky
whisky from a single distillery made from a mash that uses only one particular malted grain. Unless the whisky is described as single-cask, it contains whisky from many casks, and different years, so the blender can achieve a taste recognisable as typical of the distillery. In most cases, single malts bear the name of the distillery, with an age statement and perhaps some indication of some special treatments, such as maturation in a port wine cask.
Blended malt whisky
a mixture of single malt whiskies from different distilleries. If whisky is labelled "pure malt" or just "malt" it is almost certainly a blended malt whisky. This was formerly called a "vatted malt" whisky
Blended whisky
made from a mixture of different types of whisky. A blend may contain whisky from many distilleries so that the blender can produce a flavour consistent with the brand. The brand name may, therefore, omit the name of a distillery. Most Scotch, Irish and Canadian whisky is sold as part of a blend, even when the spirits are the product of one distillery, as is common in Canada. American blended whisky may contain neutral spirits.
Cask strength
(also known as barrel proof) whiskies are rare, and usually, only the very best whiskies are bottled in this way. They are bottled from the cask undiluted or only lightly diluted.
Single cask
(also known as single barrel) whiskies are bottled from an individual cask, and often the bottles are labelled with specific barrel and bottle numbers. The taste of these whiskies may vary substantially from cask to cask within a brand.
COCKTAILS
The world of whisky is vast and constantly expanding. Likewise, the list of great whisky cocktails continues to grow. There are, however, a few tried and true recipes that are essential to creating a well-rounded whisky experience. These drinks showcase the versatility of whisky. They include some of the most popular whisky cocktails that enthusiasts have enjoyed for decades (or far longer). It is a perfect list for the beginner to explore everything possible with whisky
- Valley of the Bees Whisky
- Grain and Cane Whisky
- The Last King Whisky
- Carnivale Whisky
- Spiced Coffee Whisky
- Full Matoppie
- Golden Storm Whisky
The connection between different parts of the same ecosystem is represented in this cocktail, where heather, honey and whisky are gently stirred together to honour the bees and their vital work.
Recipe
• 50 ml Matoppie Whisky
• 7.5 ml heather and honey syrup
• 1 dash aromatic bitters
Method
Stir all the ingredients with ice in a mixing glass until chilled, strain over a large ice ball and twist the oils of lemon and orange on the drink.
Heather honey syrup
Heather honey, taken from hives where the bees feed on heather flowers has a unique floral flavour. Soak 20 grams of heather flowers in 100ml of boiling water for five minutes. Add the liquid and the flowers to 300ml of heather honey and stir until mixed. Leave the mixture to infuse further for 24 hours, strain through a sieve to remove the heather. The water means the honey will mix into cocktails more easily and will also be easier to measure.
The Matoppie Whisky is a product of its environment. The climate defines the character of the whisky. The combination of whisky and raspberries is a historical. This drink uses white balsamic vinegar - to add a touch of vinous acidity and complexity in making a wonderfully refreshing, fruity and mysterious whisky cocktail.
Recipe
• 50 ml Matoppie Whisky
• 5 fresh raspberries
• 15 ml lemon
• 5 ml white balsamic vinegar
• 15 ml simple syrup
Method
Shake all ingredients with ice and strain over crushed ice in a highball glass. Raspberries can vary quite in their levels of sweetness, if they are very sour an extra dash of sugar syrup might be needed. Garnish with fresh raspberries and a grind of black pepper.
Pineapple has long been held as a symbol of
hospitality and it's universally loved flavour is a great way to introduce
people to the delicious flavours of our whisky. Even better, the pineapple in
this cocktail helps to highlight the smooth, fruity style of the Matoppie
Whisky.
Recipe
50 ml Matoppie Whisky
25 ml spice-roasted pineapple syrup
20 ml freshly squeezed lemon juice
Method
Shake all ingredients with cubed ice, and strain over hand-cracked ice in a rocks glass. Garnish with a wedge of fresh pineapple.
Spice-roasted pineapple syrup
Take five cardamom pods, a single star anise, two husks of mace / ¼ of grated nutmeg, a small pinch of cumin, 2 cloves and 3 quills of cinnamon and crush in a pestle and mortar. Mix the finely ground spices with 200g of brown sugar and sprinkle onto thick slices of pineapple that have been skinned. Place the pineapples in an oven at 120°C for fifteen minutes to gently roast.
Place the roasted pineapple, 200ml of pineapple juice and 200 ml of caster sugar in a blender. Straining the syrup to remove any pineapple.
A refreshing low-calorie summertime whisky
cocktail. The soft natural flavours of coconut water provide the perfect
accompaniment to the laid-back character of the Matoppie Whisky.
Recipe
50 ml Matoppie Whisky
10 ml freshly squeezed lime juice
120 ml coconut water
2 dashes Amargo Chuncho bitters
Method
Add the Matoppie Whisky, fresh lime and coconut water to a highball glass half full of crushed ice and stir. Fill the glass with crushed ice, taking care not to bring the level of the liquid up too high. Dash with the Amargo Chuncho bitters.
This drink can also be served as a sharing drink in a jug, pitcher or punch bowl. Simply increase the volumes of the ingredients depending on the number of people to serve. Add cubed ice and stir, then strain or ladle into ice-filled glasses.
The Matoppie Whisky has both the character to standup to coffee and the approachability to work with a combination of softer, sweet and creamy flavours. This recipe uses dark chocolate and hot pepper to integrate with the whisky and hot coffee, topped off with a finish of cold unsweetened cream.
Recipe
• 40 ml Matoppie Whisky
• 15 ml liquid chocolate
• 10 ml simple syrup
• 75 ml Americano coffee/ strong filter coffee
• 1 small pinch cayenne pepper
• 40 ml lightly whipped double cream
Method
Warm a small wine glass with boiling water. Pour out the hot water. Mix the chocolate, whisky, coffee, syrup and cayenne pepper together in a heated glass. Gently pour the cream over the back of a spoon to create a creamy layer. Garnish with chocolate shavings, adding another small pinch of cayenne pepper.
Homemade marmalade is famous all around the world, the combination of bitter orange skin and sweet fruit brings to life the Matoppie Whisky rounded character with its hints of Matoppie. The ruby port brings the right level of flavour while adding a lovely gemstone colour to the cocktail.
Recipe
50 ml Matoppie Whisky
20 ml lemon juice
15 ml white port/ruby port
5 ml simple syrup
15 ml orange marmalade
Method
Place all ingredients in a cocktail shaker, including the marmalade. Shake hard and strain into a whisky tumbler filled with cubed ice. Garnish with thin strips of orange zest similar to the ones found in marmalade.
Ginger is one of the world's oldest spices,
known for its health giving properties as well as its versatility. Its heat and
refreshing zing make it a great partner to the Matoppie Whisky. The Golden
Storm is a drink that is refreshing and great for summer afternoons.
Recipe
50 ml Matoppie Whisky
25 ml spice-roasted pineapple syrup
20 ml freshly squeezed lemon juice
Method
Shake all ingredients with cubed ice, and strain over hand-cracked ice in a rocks glass. Garnish with a wedge of fresh pineapple.
Spice-roasted pineapple syrup
Take five cardamom pods, a single star anise, two husks of mace / ¼ of grated nutmeg, a small pinch of cumin, 2 cloves and 3 quills of cinnamon and crush in a pestle and mortar. Mix the finely ground spices with 200g of brown sugar and sprinkle onto thick slices of pineapple that have been skinned. Place the pineapples in an oven at 120°C for fifteen minutes to gently roast.
Place the roasted pineapple, 200ml of pineapple juice and 200 ml of caster sugar in a blender. Straining the syrup to remove any pineapple.