Whisky or whiskey? Some of you may think it’s just a matter of orthography, but there is a distinct difference between these two drinks. The controversy will be brought up surely during the Saint Patrick’s Day – when both Scotch whisky and Irish whisk(e)y will be amongst the top beverages throughout the world.
Saint Patrick’s Day’s origins are blurred, but the celebration is mainly associated with Ireland, as Patrick is their patron saint. There is actually a whole narrative about him becoming a Christian and a priest, which can be found in The Declaration – a document believed to have been written by St Patrick himself, describing the way he became the man who evangelised Northern Ireland. The other customs associated with the celebration also refer to legendary events from the saint’s life – wearing green clothes and shamrocks is associated with a legend in which Patrick used the shamrock to describe the notion of the Holy Trinity to the Irish Pagans.
Read about the Orkney
The celebrations are held on 17th March because that was the day when Patrick died. The biggest festivities are organised in Downpatrick, where the saint is allegedly buried. The drinking custom is said to be connected with another legend. Patrick bought a measure of whiskey from an innkeeper – but it certainly wasn’t full, and Patrick took the opportunity to teach the man a lesson that would make him more generous. St. Patrick said that there was a demon in the inn’s cellar that could not be banished because it fed on the innkeeper’s greed and lack of generosity. The man was horrified and changed his attitude – after some time, Patrick returned to find that the man now filled the glasses fairly and was good and honest. So Patrick took the inn-keeper to the cellar, where they found the devil skinny and starving – Patrick banished the demon away and said that everyone should have a sip of alcohol during his feast day to commemorate this. Whatever the origins were – the tradition of beer and whiskey drinking stays strong. So, which whisk(e)y orthography is correct, what are you actually drinking and what is the difference anyway?
Read something about the Picts – you may be in the 10%!
Whiskey is generally the name for a liquor most commonly of Irish or American origin. Whisky is a term associated mostly with the Scottish version and the liquors produced in Japan (although the word Scotch belongs only to the liquor produced in Scotland). What is more, the Scottish version is distilled twice, while the other ones are distilled three times, which results in a smoother taste. Much of the confusion arises from the fact that the spelling ‘whisky’ is the only one accepted by the Standards of Identity for Distilled Spirits in the USA. On the other hand, The New York Times names everything ‘whiskey’ – whatever the origin of the drink. The confusion becomes even bigger if we count in the misspellings such as ‘wisky’ or ‘wiskey’, and the fact that the Japanese and Indian versions are, like Scotch whisky, spelled without an ‘e’. But the deeper into the production process we look, the more differences can be spotted between the Scotch and other whisk(e)ys, however spelled or pronounced. The shape of the still used for production in Scotland vary much more than in the distilleries in America or Ireland, so the Scotch scents and flavours are more diverse. Secondly, the Scots use peat to dry the malted barley – which gives a stronger and smokier flavour than the one achieved in the US and Ireland, where wood and other fuels are used. Thirdly, Scotch is made only with malted barley, while other whisk(e)ys may be made with the addition of some other types of grains. In fact, history and economics decided this; barley is quite an expensive grain, so cheaper and more readily available ones are mixed together with it in many non-Scotch whisk(e)ys. What is more, the American climate and soil is different from that found in the British Isles, so settlers had to use different methods to grow their grains and distill the liquors – hence the difference in taste and general character of the finished drinks.
Read about Scottish Linguistics
The differences, similarities, types and distillery characteristics are all quite confusing. Whatever the actual spelling is, we recommend checking what suits your tastes best. Whisk(e)y isn’t about the spelling – the national Scottish drink is a big part of the British history, and now it has become a trademark for both Scots and Irish people worldwide. Wherever you are – we hope you’ll have a sip of nice, genuine Scotch on 17th March!
The 25th of January is a special day for every Scot! It is the anniversary of Robert Burns’, probably the most famous Scottish poet, birth! Rabbie Burns, The Bard of Ayrshire, Robden of Solway Firth or simply Scotland’s favourite son – is undoubtedly a national hero to many, and one of the most important figures in Scottish history.
Burns Suppers are a tradition with many possible aspects – they might be extremely formal and elegant celebrations of literature, but may also take the form of wild parties with whisky flowing! Whichever seems more appealing or appalling, the supper has some highlights that can’t be omitted – and that includes both poems and victuals. The first event of this kind was established after the poet’s death and was celebrated by his friends in Ayrshire. Originally the commemoration date was 21st July – the anniversary of Burns’ death. A few years later, when the first Burns Club (once a men-only club formed to cherish the poet’s memory and Scottish culture in general, nowadays women are also welcomed in most of them) came into being, its members decided to organise a festive supper on the day of Scotland’s favourite son’s birthday. The first few birthday suppers took place on the 29th of January, but after the discovery of documents in Burns’ hometown parish the correct date turned out to be January 25th, and that’s the date Burns Suppers have been held ever since.
Read more about Ayrshire, Robert Burns’ hometown
So, what are the essential ingredients? The most important one is probably you and your friends, but you’ll also need a piper (or some recordings of Scottish music), haggis, Scottish whisky, neeps and tatties (turnips and potatoes) and – of course – some Rabbie Burns poems! There is a certain schedule that this event traditionally follows, and several very interesting traditions that are kept. The Burns Supper should have an official opening, with a speech from a host, and the guests will say Grace before eating, usually The Selkirk Grace in the Scots language. When the main course is ready to be served there will be The Piping of the Haggis, which is the ceremonial presentation of a haggis to the table accompanied by bagpipe music and a recitation of Burns’ poem Address to a Haggis. During the recitation of specific verses the host sharpens the knife, and cuts the haggis open from one side to another. This is the most important moment of the evening, although the whole ceremony is still far from its end. After the meal, while guests sip coffee (or, more likely, Scotch whisky!), the next speaker gives a talk about the life and
poetry of Burns (for even though newcomers might have the impression that it’s all about the haggis, this is not the case and the poet is still in the spotlight!). There will be a round of toasts made, and a discussion afterwards. The first toast is made to Burns himself, and followed by a Toast to the Lassies, made by one of the male guests. This toast was originally intended to thank the women who had prepared the supper but were not permitted to attend it, but now, as women also take part in the suppers (and do not necessarily prepare the meal), the speech has become an entertaining summary of the speaker’s views on women. It is usually followed by a Response to the Laddies, which is made by a female guest in the same spirit as the Toast to the Lassies. Afterwards, the guests are invited to perform Scottish songs as solo performances or in groups. Popular choices include Tam O’Shanter, and others – especially if the words are written in the Scots language. Later, when the supper comes to an end, there is a closing ceremony which includes a thank-you speech made to the host and a rendition of Burn’s national classic Auld Lang Syne with all the attendees dancing and embracing one another.
Read more about Scottish Whisky
When it comes to the dishes besides haggis, neeps and tatties – what else should you serve? Haggis is of course essential, but it can take some getting used to for modern palates and you might wish to only have small taster plates of this dish as a starter for your first Burns Supper. When looking for inspiration for traditional alternatives, you can’t go wrong in considering a warming Scottish soup. Cock-a-leekie soup or Scotch broth are two of the most popular choices and are very easy to learn to make. The choice of the main course is up to you, but we recommend something with a Scottish twist to avoid a lack of cohesion in the menu. We personally advise a roasted turkey (also known as a Roastit Bubbly-Jock) using a traditional Scottish stuffing recipe, or a recipe using Scottish haddock or langoustines such as Cullen Skink. For dessert, again this will depend on what you anticipate as the needs of your guests. For a light and creamy sweet consider Raspberry Cranachan with it’s delicious toasted porridge oats and tart raspberries setting off the whipped cream to perfection. Or if you think they’ll need something more substantial to soak up all the whisky, you may find your answer in a dense and rich Clootie Dumpling, packed with dried fruit and served with thick homemade custard!
The above is the most traditional schedule, which of course is loosely adapted by the Scots all over the country and overseas. Nowadays it has become quite popular to dine out in restaurants – not everyone has the time or skills to prepare such a special meal on their own. If you prefer a less formal atmosphere and Scottish music with a modern twist – there are plenty of concerts and events commemorating Robert Burns in a relaxed atmosphere. The biggest celebrations are held in Dumfries, which was the hometown of the poet, in Edinburgh and, surprisingly, in London. Whichever option you may choose – we raise a glass of Scotch with you to celebrate the memory of Rabbie Burns and we wish you a wonderful night!