Irish Whiskey or Scotch Whisky

Don’t all types of whiskey pretty much taste the same, especially those ones that are made from the same type of grain? The simple answer is no. Just ask the Irish or the Scots. They will each tell you that theirs is far superior over all others. Irish whiskey and Scotch whisky have common roots but have developed differently over time.

Photo credit: kinnittycastlespirits.com

So, what are the differences between Irish whiskey and Scotch whisky? To begin, Irish whiskey is spelled with an “e” (whiskey), while Scotch whisky is spelled without an “e” (whisky). Whiskey labelled as Irish whiskey must be produced in Ireland and spend a minimum of three years maturing there while whisky labelled as Scotch whisky must be produced in Scotland and spend a minimum of three years maturing there.

Both are created using fermented grain and aged in wooden barrels. However, their distillation process, ingredients and flavour profiles differ. Irish whiskey is often triple-distilled whereas most Scotch whiskies are double-distilled. Thus, Irish whiskey is usually known for a smoother, lighter taste, often having fruitier flavours, while Scotch whisky is typically known for a fuller, heavier, more complex flavour profile with notes of oak, vanilla, fruit, spice and sometimes smokiness. However, as with most things there are exceptions. Occasionally Irish whiskey is only double-distilled and Scotch whisky is triple-distilled.

Irish whiskey may be made from a combination of cereal grains including barley, corn, wheat and rye. Scotch whisky is produced from 100% malted barley. The grain is distilled differently as well. Irish whiskey can mature in wood species other than oak, while Scotch whisky must be matured in oak barrels.

There are four types of Irish whiskey: Single Malt, Single Pot Still, Single Grain and Blended Irish Whiskey. For details on single malt and single pot, see my March 12, 2022 post “The Styles of Irish Whiskey”.

On the other hand, there are five types of Scotch whisky: Single Malt, Single Grain, Blended Malt, Blended Grain and Blended Scotch Whisky. Further information on the types of Scotch can be found in my post “Scotch Whisky Single Malt Vs Blend” dated December 18, 2021.

As you can see, both countries produce single malt, single grain and blends. In Scotland, blended malt and blended grain are separate categories whereas blended Irish Whiskey must be made from two or more different whiskey types.

The biggest difference between Irish whiskey and Scotch whisky is the single pot still classification. This is a style of whiskey that is unique to Ireland and is made from both malted and unmalted barley.

Scotch whisky sales exceed those of Irish whiskey. In 2023, Scotch exports were the equivalent of $10.3 billion CDN while Irish whiskey exports were just more than $1.6 billion CDN. There are currently about 150 whisky distilleries operating in Scotland and around 50 in Ireland.

However, being bigger doesn’t make it better. Scotch can boast more varieties and market exposure but it is up to you decide which one is better. It comes down to personal taste.

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Wine Service

What is ‘wine service’? Experts define it as the way a bottle of wine is served to a gathering of guests. Wine service must include the handling of the bottle itself. Based on this definition, if you were to order a glass of wine in a restaurant, this would not be included under the definition of wine service. Instead, it is considered in the definition of ‘bar service’, perhaps a discussion for another day.

Photo credit: vivatysons.com

The wine service process begins with the selection of the wine, either from a list or by the recommendation of the restaurant wine steward or sommelier, or in the case of a private gathering, your host.

The first step is for the server or host to open the bottle of wine. They begin by removing the foil or capsule covering the cork using a knife or foil cutter. Then they make a clean cut just below the lower lip of the bottle to expose the cork fully.

When serving flat wine (wine with no bubbles), they insert the corkscrew by positioning the tip of the corkscrew at the center of the cork. Gentle pressure is applied and the corkscrew is twisted clockwise until the screw is fully embedded in the cork.

With the corkscrew securely in place, it is rotated approximately six half turns to ensure a firm grip on the cork. Then utilizing the lever arm of the corkscrew, the cork is slowly and steadily lifted upwards. Even pressure should be applied to prevent the cork from breaking or crumbling.

After removing the cork, the neck of the bottle should be inspected for any cork leftovers. A clean napkin or cloth should be used to gently wipe away any residue to ensure a pristine pour.

With the wine glass sitting on the table, the server’s dominant hand should grasp the bottom half of the wine bottle. The other hand holds a cloth napkin below the lip of the bottle to avoid dripping.  The bottle should be placed over the wine glass and slowly and steadily turned down over the glass and the wine poured in the center or all along the side. The label should be turned forward, making it visible to the person being served in order to identify the wine that is being poured.

In the typical wine glass, the spread between the rim and the stem is generally the widest at the line for serving 150 millilitres (5 ounces). When the pour is complete, the bottle should be tilted up with a twist and the lip wiped with the napkin.

If serving a sparkling wine, it should be served chilled. An ice bucket is useful in this situation. The bottle needs to be opened gently and slowly, pressing the cork with the thumb while it is gradually being removed due to the pressure inside the bottle. The bottle should be tilted at a 45-degree angle to ensure that wine does not escape from the bottle. Pour the wine slowly and uniformly while holding the glass slightly tilted. This will help prevent the wine from spilling over the rim of the glass.

Once the last of the guests’ glasses are filled the wine service is complete.

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BC Wineries 2024 “Crafted in BC” Wines

Photo credit: orchardandvine.net

British Columbia wineries are now beginning to bottle and debut wines that are classified in the new wine category, “Crafted in BC”. This is a limited time offering that was authorized by the Vintage 2024 Relief and Support Program. This program was introduced by the British Columbia government in the summer of 2024 to help offset the devastating losses that resulted from last year’s extreme climate effects. For more information, see my November 9, 2024 post 2024: A Year to Remember in British Columbia.

This support program is enabling B.C.’s winemakers to use out-of-province grapes thus allowing wineries to keep their doors open and staff employed. This is also providing winemakers with the unique opportunity to think beyond the realms of their own vineyards by using different varietals of grapes from various climates and terroirs.

The “Crafted in BC” title is not a designation or certification but instead, a messaging approach. VQA wines, made from 100% B. C. grapes, remain the focus and the future for B.C. wineries. There is still plenty of supply in the market from previous vintages and those areas unaffected by the 2024 climate events. The “Crafted in BC” wines from the 2024 vintage will help to bridge the gap while vines recover or vineyards are replanted and B.C. wineries can return to producing wines produced from 100% British Columbia grapes.

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Should the LCBO be Privatized?

In Ontario, where I live, there is an age-old debate as to whether wine and liquor sales should be government controlled and sold only in the Liquor Control Board of Ontario outlets (LCBO) or allowed to be sold by private enterprise. During recent years, government control has been loosened somewhat, enabling wine, beer and coolers to be sold in grocery stores and more recently in convenience stores.

Photo credit: foodincanada.com

The LCBO’s history dates back to 1927 and the end of prohibition in Ontario. In 1927 the LCBO was basis of three central beliefs:

  1. The best way to prevent social harm and health risks related to alcohol consumption was to make purchasing alcohol awkward or inconvenient.
  2. Adults could not be trusted to make their own decisions around responsible alcohol consumption.
  3. Private sector retailers did not have the capacity to balance market competition and social responsibility.

Attitudes are very different today and it can be argued that the LCBO would not have been necessary nor created if current circumstances had applied in the 1920s.  In today’s world, the private sector manages business enterprises for profit and the government regulates their behaviour through the establishment of standards and the use of enforcement to ensure those standards are met. 

There have been several studies over the years on what reforms, if any, should be made to the LCBO.  It has been argued that the government could generate more revenue by privatizing the LCBO’s retail stores while keeping their wholesale business in place.

This is what Alberta did back in 1993 when it introduced a privatization scheme.  The system initiated more selection, arguably reduced prices and enhanced convenience for the consumer. It provided better opportunities for small business and alleviated the government from direct business operations. 

Despite Alberta’s experience, Ontario has not had the enthusiasm for such a venture. A study published in 2019 suggested that the people of Ontario did not want privatization as they felt the LCBO provided great value-add to the community as their surpluses fund other provincial initiatives. Reform is more likely to take place in the distribution process via an expansion in the type and number of retail outlets allowed to sell wine and in the pricing of wine.

The LCBO has a dual social responsibility mandate. It is responsible for generating revenue for the benefit of the Ontario government, as well as a social responsibility to put in place a system of minimum selling prices to discourage excessive alcohol consumption.  This has been criticized as being a legally sanctioned price fixing mechanism to guarantee profits and discourage price competition. 

It’s interesting to note that each province sets its own rules and regulations regarding the sale of wine and liquor. This is illustrated by the table below which indicates when each province implemented and repealed prohibition in Canada.

Province/territory           Prohibition enacted                     Repealed

British Columbia              1917                                                    1921

Alberta                             1916                                                    1923

Saskatchewan                  1915                                                    1925

Manitoba                         1916                                                    1921

Ontario                             1916                                                    1927

Quebec                             1919                                                    1919

New Brunswick                 1856                                                   1856

                                         1917                                                    1927

Northwest Territories      1874                                                    1891

Nova Scotia                      1921                                                    1930

Prince Edward Island      1901                                                    1948

Yukon                               1918                                                    1920

Newfoundland                 1917                                                    1924

Perhaps standardization of liquor sales should be considered across the country. That could be a discussion for another day.

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The Sparkling Wine Market

The demand for sparkling wine can be very volatile as it is heavily influenced by consumer moods and trends. Sparkling wine is traditionally related to festive gatherings and celebrations as long as people are congregating for happy times there will be a demand. However, during economic down times or in unusual circumstances like COVID-19, people are not gathering to celebrate and the sparkling wine market suffers.

Photo credit: marketresearchintellect.com

Like in so many segments of the wine industry, there is increasing demand for non-alcoholic sparkling wine options as the younger generations become more health-conscious and want to avoid alcohol. This trend is expanding market appeal. Vintners who embrace this new market by diversifying their product lines and expanding consumer reach will benefit.

Health-conscious consumers are looking for wines with reduced sugar content and fewer calories. This shift encourages innovation in product formulations, helping wine makers attract a broader consumer base. Low-calorie options provide a competitive edge in a health-driven market.

Given today’s ecological and environmental concerns, consumers are also placing much more emphasis on sustainability and organic certifications. Sparkling wine producers who are adopting eco-friendly practices are appealing to environmentally conscious buyers. This trend is providing producers with the ability to command higher prices & enhance brand loyalty.

The sparkling wine market, which has been steeped in tradition for centuries, is now being forced to change by evolving consumer demand. Producers need to respond and adapt to the evolving marketplace if they want to continue to survive.

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April is Wine Month in British Columbia

For the eighth year, the British Columbia government has declared April as Wine Month in recognition of the vital role that the B.C. wine industry plays in the province’s economy, tourism and culture. Given the effects of the current economic uncertainty combined with the devastating environmental impacts of the past couple of years, this recognition is very timely.

Photo credit: winetourhub.com

B.C. Wine Month is intended to be a celebration of everything related to B.C. wine, including new 2024 vintage releases, including B.C. VQA wines, which consist of wines that are 100% produced in B.C., and for a limited time because of the 2024 environmental situation, Crafted in BC wines produced under the 2024 vintage relief and support program. See my post from November 9, 2024, “2024: A Year to Remember” for details regarding the events of 2024.

Wine Month is intended to recognize the people working in the wine and hospitality sectors who create memorable experiences for visitors from around the world that come to enjoy the wines and flavours of the region. This supports grape growers, winemakers and winery operations, increasing the market exposure to their excellent wines.

According to Wines BC (winesbc.com), there are 929 vineyards in British Columbia along with 369 licensed wineries. The B.C.  wine industry generates about 3.75 billion dollars annually, contributes over 440 million dollars in federal and provincial tax revenues, and employs over 14,000 full-time workers. An estimated one million tourists are drawn to the region each year resulting in 452 million dollars in tourism-related revenue, along with 147 million dollars in tourism-related wages from over 2,600 associated jobs. This all boils down to 105 dollars being generated for the economy from every bottle of wine sold.

B.C.’s Wine Month is something worth celebrating.

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Redbreast 12 Irish Whiskey

While visiting the Jameson Bow Street Distillery in Dublin, Ireland over a decade ago, I was told that the difference between Jameson whiskey and Redbreast whiskey was that Redbreast was distilled in the traditional way whereas Jameson was made in a more contemporary style. Being a novice at the time, I favoured the less complex flavour of the Jameson’s. It took me several years before I gained a full appreciation for single pot whiskey, which is now my Irish whiskey of choice.

The history of Redbreast goes back to the late 1800s in London, England, where a company by the name of W & A Gilbey began selling wines and distilling spirits. By 1875 they were distilling nearly a million bottles of whiskey a year. After experimenting with many whiskey types and labels, in 1912 the company released the first batch of Redbreast 12.

The political and economic turmoil of the 1980s resulted in a stoppage in production. The whiskey was reintroduced in 1991 by The Midleton Distillery that has been making single pot still Irish whiskey in County Cork, Ireland for over 200 years.

Redbreast is now distilled in top quality sherry and bourbon casks that contribute to the complex flavour of this pot still whiskey. With notes of spice, it has a grainy quality and depth that doesn’t exist in a single malt.

A lot goes into making Redbreast a great whiskey. The mash bill is made of a mix of malted and unmalted barley that is locally grown. The unmalted barley creates a unique creamy mouthfeel and spiciness. Water is sourced directly from the Dungourney River, part of which runs through a system of cooling underground caves. The whiskey is distilled in a copper pot still before being matured in a combination of bourbon seasoned American Oak barrels and Oloroso Sherry seasoned Spanish oak casks.

Being the most modestly priced of the Redbreast line, at $96 CDN, Redbreast 12 has great appeal. This is one of the best buys amongst Irish whiskies.

Its colour is clear gold and has the aroma of dried orange peel and toasted nutmeg. It is complex, fruity and spicy, with a hint of toasted wood notes. It finishes with notes of pepper and grass, with a lingering warmth.

After originally trying Redbreast in my “youth” of whiskey drinking years, and not truly appreciating what it truly had to offer, I have since revisited it and gained a new appreciation of this Irish standard.

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Dessert Wine Trends

As the name suggests, dessert wine is a sweet wine that is intended to be served alongside dessert. These wines are often rich in flavour and have a high sugar content.

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There has been a growing demand for premium dessert wines aimed at satisfying consumer demand for high-quality and unique flavours. This has driven market growth by enticing wineries to improve and enhance their product offerings and release new artisanal options, which in turn command higher price points and increased revenue.

There is rising interest in low-alcohol dessert wines by health-conscious Millennials and the Gen Z population who desire lighter wines. These wines also appeal to a broad range of wellness seekers, thus enhancing market growth.

Again, health-conscious and ethically driven drinkers are creating demand for vegan and allergen-free wine alternatives. By excluding animal-derived fining agents, which are added to wine to alter its colour, flavour, texture, and clarity, new dessert wine markets become available. These agents include additives such as casein or gelatin.

There are generally five types of dessert wine. Thirty percent of the market is made up of fortified wines, consisting of Port, Sherry, Madeira and Marsala.

Late harvest wines are next, consisting of twenty-five percent of the dessert wine market. Included in this category are Late Harvest Riesling, Late Harvest Sémillon and Late Harvest Gewürztraminer.

Controlling twenty percent of the market is Ice Wine. Included are Eiswein and Ice Cider.

Botrytized Wines, also referred to as Noble Rot, consist of fifteen percent of the market. For an explanation of this type of wine, refer to my post, Dessert Wines from April 18, 2020. Wines in tis group include Sauternes and Tokaji Aszú.

The “Other” wine category make up the remaining ten percent of the dessert wine market. Included in this catch-all category is Recioto della Valpolicella, Vin Santo and Muscat / Moscato.

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Portugal’s Douro Valley Wine Region

The Douro Valley is the oldest established wine region in the world, dating back to 1756. It was first renown for its Port production. However, from a tourism perspective, it has only been popular for the past couple of decades, after being declared as a UNESCO World Heritage site in 2001.

Photo credit: portugalbywine.com

The Douro Valley region is no longer just know for its Port, but also for an increasing number of dry red wines often made from the same native grape varieties. A much smaller number of quality white wines are also now produced.

The viticultural zone covers the steep slopes along the banks of the lower ranges of the Douro River. The river flows from northern Spain, where it is called the Duero. The river finally reaches the Atlantic Ocean at Oporto. The vineyards stretch up the steep, dry slopes on either side of the river.

There are three subregions in the Douro, each covering its own section of the river.  Of these, the Douro Superior region is the furthest inland. It is covered in terraced vineyards and takes up about 20 percent of available vineyard land in Douro.

The central part of the Douro region, centered around the village of Pinhão, is the Cima Corgo region. It is where most of the prestigious Vintage Port originates from.

Cima Corgo is the largest subregion, accounting for almost half of the valley’s total wine production. The vineyards are steep with the vines nearer the river generally ripening much earlier than those at higher elevations. For this reason, the harvest is often completed in multiple sweeps of the same vineyard.

Nearest Oporto and the coast is the Baixo Corgo subregion. This area is best suited to produce table wines. The area is cooler and wetter than the other regions and more accessible, easily enabling bulk-wine operations to function.

Both the Douro’s still and fortified wines can be made from more than 80 different grape varieties. However, the vineyards are dominated by five key varieties: Touriga Nacional, Touriga Franca, Tinta Barroca, Tinto Cao and Tinta Roriz (Tempranillo). Of these, aromatic Touriga Nacional is the most highly regarded, but Touriga Franca is the most planted.

As recently as twenty years ago, Portugal produced very little quality still wine. However, since then it has become world renowned not only for Port but also for its DOC Douro still wines

There are several international varieties of grapes grown in the Douro valley, particularly to produce table wines. The most common of these are Cabernet Sauvignon, Sauvignon Blanc and Gewürztraminer.

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In Response to Donald Trump

During the past six years that I have been writing this blog I have always steered away from political issues. However, today I feel compelled to speak out against Canada’s one time ally, the United States. With the return of Donald Trump to the White House’s Oval Office, Canada’s economy was placed under direct attack by Trump when he decided to impose twenty-five percent tariffs on Canadian imports to the U.S., without just cause. Similar sanctions have been imposed on Mexico and China and are being threatened against the European Union.

Photo credit: Manitoba Liquor Mart

In response to these bullying tactics by Trump, and as a proud Canadian, I will no longer purchase or write about American wine until such time as Trump refrains from his attack on Canada.

Canada has been the top export market for U.S. wines and Ontario’s provincial liquor board (the LCBO) has been among the largest purchasers of U.S. alcohol. In Ontario, imported wines are primarily sold through provincially owned and operated retail outlets, although recent regulatory changes have authorized 157 private grocery retail locations to distribute wine and beer.

The first phase of Canada’s response to the U.S. imposed tariffs includes tariffs on wine and spirits, in addition to many other products. Ontario is banning American liquor and the LCBO is removing American wine, spirits and beer from its shelves. This will represent about a billion dollars worth of American alcohol.

British Columbia, Alberta, Saskatchewan, Manitoba, Nova Scotia and Newfoundland are also removing U.S. liquor from their store shelves. At last word Quebec is considering the idea. On the bright side these bans will serve to enhance the sale of Canadian wines in Canada, as well as European, Australian, South American and South African wines.

Hopefully the American people will convince Trump that the imposition of his tariffs will not only hurt international economies but his own economy as well. It is a sad situation.

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