Angels and Alchemists: Romance and Mysticism in Whisky Distilling
We’re exploring the rituals, superstitions, and connections to nature that shape our favorite spirit. Join us on a sensory adventure where glasses clink in camaraderie, and each sip is a passage through time and tradition.
Angel’s Share
The term "angel's share" refers to the portion of a distilled spirit (such as whiskey or brandy) that is lost to evaporation during the aging process. As spirits age in barrels, a small amount of the liquid is absorbed by the wood and then evaporates into the atmosphere. This lost portion is poetically referred to as the "angel's share."
The concept is not unique to a specific type of spirit but is often associated with whiskey production. The amount of angel's share can vary depending on factors such as climate, barrel size, and the length of aging. Distillers may need to account for this loss when determining the final volume and alcohol content of their product.
The idea of the angel's share reflects the romantic notion that the angels in the distillery environment enjoy their own share of the aging spirits as a celestial offering. It's a charming term that adds a touch of mystique to the craft of spirit production.
Water of Life
The term "uisge beatha" or "usquebaugh," pronounced as "ish-ka ba," is the Gaelic origin of the modern word "whisky." Translated, it means "water of life." The term reflects the historical and cultural significance of whisky, particularly in Scotland and Ireland.
The name "water of life" suggests the importance and value placed on whisky in these regions. The origin of the term is often attributed to the monastic traditions of distillation that were prevalent in medieval times. Monks and alchemists were known to distill spirits for medicinal and recreational purposes, and the distilled beverage was seen as a precious elixir with life-giving qualities.
Over time, as the distillation process evolved and whisky became a more widespread and commercially produced beverage, the term "water of life" persisted. It's a poetic and evocative way to describe the distilled spirit, emphasizing its cultural, social, and sometimes even spiritual significance in the regions where it is produced. Today, whisky is enjoyed globally, and the term "water of life" remains a nod to its rich history and cultural heritage.
Isle of Jura
The Isle of Jura, nestled in the Inner Hebrides of Scotland, is a picturesque island known for its rugged beauty, diverse landscapes, and a rich whisky-making tradition. With a population of around 200 people, Jura offers tranquility, wildlife, and a unique blend of maritime and mountainous scenery. The island is home to the Jura Distillery, renowned for producing distinctive single malt whiskies, including their historical “Superstition” release, named for good reason.
The islanders adhere to a handful of of their own superstitions:
Never cut the peat before May - this is probably rooted in agricultural best practice but has taken on somewhat of a foreboding tone.
When building haystacks, it's customary to construct them in a clockwise direction. And perhaps the most significant belief is centered around the Superstition bottle with the Ankh cross – holding it with the cross at the center of your palm is said to bring about good luck.
Extra Credit
Whisky, being deeply rooted in tradition and folklore, has its fair share of superstitions. Here are a few whisky-related superstitions:
Never Cheers With Water:
Some believe that toasting with water is considered bad luck. The tradition is rooted in historical contexts where water was not always safe to drink. Today, it's more about maintaining the spirit of the toast with an actual spirit.
Odd Number of Ice Cubes:
Some whisky enthusiasts believe that an odd number of ice cubes is luckier than an even number. This superstition may vary among individuals, but it's an example of the meticulous attention to detail that some whisky aficionados embrace.
Pouring the "Angel's Share" Back:
As mentioned earlier, the angel's share is the portion of whisky that evaporates during aging. Some believe that pouring a small amount of whisky back onto the ground is a way of offering it to the spirits or angels, ensuring good luck and a successful aging process for the remaining whisky.
Never Turning a Whisky Glass:
It's said that turning a whisky glass after someone else has sipped from it is considered bad luck. This superstition may be rooted in the idea of not disrupting the natural course or flow of the whisky.
Avoiding Crossed Whisky Bottles:
Some believe that placing two whisky bottles in a crossed position is bad luck. It's thought to symbolize a barrier or clash in the spirits, disrupting the harmony and balance.
Pouring the First Drink Back:
Some traditions suggest pouring the first dram of a new bottle back into the bottle itself as an offering or a way to pay respects to the whisky gods.
Drinking from a Quaich:
The quaich is a traditional Scottish drinking vessel often used for toasting special occasions. Some believe that sharing a dram from a quaich enhances the sense of camaraderie and good fortune.
It's essential to note that these superstitions are not universally followed, and individuals may choose to observe them based on personal or cultural beliefs. The world of whisky is rich with traditions and rituals, and these superstitions add an extra layer of mystique and charm to the experience of enjoying this revered spirit.
