Scotch Facts February 13, 2014

Written by: Justin Runyon
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If you know me, then you know I enjoy the occasional cocktail after work. I’m specifically a fan of whisky, with a preference for Scotch whisky, and I consider myself our team’s whisky expert. Weekly I share what I call, “Scotch Facts: Your Weekly Dram of Whisky Wisdom” with my office friends and I thought you might like to see it too. Cheers!¬† – Justin

Whisky Fact of the Week:
In every distillation run, there are three main ‘cuts’ of distillate. First, the ‘heads’ comes along as the first distilled liquid that trickles down. Then, the ‘heart of the run’ comes, which is the part that will be used for making whisky. Finally, the ‘tails’ finishes off the process. The heads and tails are considered substandard material and are re-distilled with another batch later on.

Drunken Vocabulary (Words and terms to impress your friends while drinking):
Terroir: A special set of natural characteristics of a region (geography, geology, etc.) that add to the essence of the whisky that is produced. There are five (or six) main terroirs named in Scotch production, but it can be argued that they do not necessarily really have an effect on the attributes of the whisky.

Lagniappe (a little something extra):
U.S. exports of whisky exceeded $1B for the first time ever in 2013 due to growing demand for Kentucky bourbon and Tennessee whisky from countries like Japan, Germany and France.

Got any Scotch Facts you want to send my way? Just tweet me @justrunyon.