Diego Galuppi: ABC of Whisky

The Roma Whisky Festival is one of the largest whisky events in Italy.
Every year in Rome, distilleries, experts, and whisky lovers from around the world gather in one place. The venue quickly fills with the rich and diverse aromas of whisky.

Among the many events at the festival, one class is especially popular.
It is the beginner course called “ABC of Whisky.”

The instructor of this course is Diego Galuppi, a whisky specialist from Rome. Today he is also active in Milan, where he organizes tastings and seminars to help spread whisky culture.

One of the most distinctive things about his class is how easy it is to understand. Even people who are completely new to whisky can enjoy it. He carefully explains everything, from the history of whisky to how it is made and how it should be tasted.

In this article, we will explore the world of whisky based on the content of his “Whisky ABC” course.

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What Is Whisky?

“Whisky is the drink with the most aromatic spectrum in the world.”

Whisky is often described as one of the drinks with the widest range of aromas.

Sweet aromas, fruity notes, smoky scents, and spicy characters. Inside a single glass, you can find an amazing variety of aromas.

Many people around the world enjoy drinking whisky. However, surprisingly few people can clearly explain the basics,

“What exactly is whisky?”
“Where did it originate?”
“How is it made?”

In reality, the basic idea of whisky is quite simple.

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Whisky is a distilled spirit made from grain and aged in barrels

The production process usually follows four main steps. Grain is first turned into malt, then fermented, then distilled, and finally aged in oak barrels. Through this process, whisky slowly develops its character and flavor.

There is also an important rule. Under UK law, a distilled spirit must be aged in a cask for at least three years before it can legally be called whisky.

In other words, whisky is also a drink created by time.

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The History of Distillation Begins in Ancient Egypt

If we go back in time to understand whisky, we first encounter the history of distillation.

The origins of distillation go back as far as ancient Egypt.

At that time, however, distillation was not used to make alcohol for drinking. Instead, it was mainly used to produce perfumes, cosmetics, beauty products, and cleaning liquids.

Later, this knowledge spread across Europe through religious networks. The people who carefully recorded and preserved these techniques were monks living in monasteries.

In medieval Europe, monasteries were important centers of knowledge and learning. In many ways, they played a role similar to what we imagine in the world of the novel The Name of the Rose. They protected knowledge, culture, and technology.

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The Legend of Whisky’s Birth

So who actually created whisky?

From this point, the story becomes less about strict history and more about legend.

Traditionally, the invention of whisky is often linked to Saint Patrick. Because of this, Ireland is sometimes considered the birthplace of whisky.

Today, however, the center of whisky production is Scotland.

Over many centuries, through political changes, economic shifts, and even wars, distillation traditions became deeply rooted in Scotland. As a result, Scotland eventually became known worldwide as one of the great whisky-producing countries.

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What Is Malt?

The main ingredient in Scotch whisky is usually malted barley.

Barley is a grain, which means it is a seed. When this seed is given water, it begins to germinate.

During germination, an important change happens inside the grain.
The starch turns into sugar.

This sugar becomes the energy that yeast uses during fermentation to produce alcohol.

However, if germination continues for too long, the growing plant will begin to consume that sugar itself. For this reason, the process must be stopped partway through.

To stop the growth, heat is used.

This step is called malting, the process of producing malt.

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How Smoky Whisky Is Created

One of the most recognizable aromas in whisky is the smoky character.

This aroma comes from peat.

Peat is a type of fuel formed from plants that have slowly decomposed and compressed over many years. It is very common in the soil of Scotland.

In the past, peat was burned to dry the malted barley. As the barley dried over the smoke, it absorbed the smoky aroma.

This process creates what we call peated whisky.

Interestingly, peated whisky represents only about 7 percent of global whisky production. Many people associate whisky with smoky flavors, but in reality most whiskies are not smoky at all.

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The Four Types of Scotch Whisky

Under Scottish law, whisky is divided into four main categories.

The first is Single Malt Whisky.
This whisky is produced at one distillery and made using only malted barley.

The second is Single Grain Whisky.
It is also produced at one distillery, but other grains such as wheat or corn can be used in addition to barley.

Next is Blended Whisky.
This is a mixture of whiskies from different distilleries. It usually combines both single malt and single grain whisky. In fact, most whisky sold around the world belongs to this category.

The final category is Blended Malt Whisky.
This whisky is made by blending only single malt whiskies from different distilleries.

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The Importance of Barrels

One of the most important factors that shapes the flavor of whisky is the barrel.

It is often said that around 80 percent of a whisky’s character comes from the cask in which it is aged.

Two of the most common types are bourbon casks and sherry casks.

Under American law, bourbon must be aged in new barrels. Because of this rule, once the barrels have been used for bourbon, many of them are shipped to Scotland and reused to age Scotch whisky.

Today, producers also experiment with many other types of casks, including those that previously held port wine, Amarone wine, or rum.

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For more information about American Whiskey legislation,

→ https://www.martinitime.it/post/michel-reina-whiskey-101

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How to Taste Whisky

When tasting whisky, the first step is not drinking.

It starts with observation.

Hold the glass up to the light and look at the color of the whisky. Then gently swirl the glass and watch the lines that form inside.

The ring that appears inside the glass is called the rim. The distance between these rings can sometimes give a rough idea of the alcohol strength. When the rings appear closer together, the alcohol may feel stronger.

The streaks that slowly run down the glass are called tears. These indicate the viscosity and oiliness of the whisky. Longer and slower tears often suggest a richer texture.

The color of the whisky can also give clues about the type of cask used during aging.

Next comes nosing, the process of smelling the whisky. Start by gently smelling it. Some people even use one nostril at a time.

At first, the alcohol aroma may feel strong. But as your nose adjusts, more complex aromas slowly begin to appear.

When tasting, take a small sip and let the whisky rest on your tongue for a moment. Some tasters suggest shaping your tongue slightly like a spoon to help spread the liquid across your mouth.

Then slowly move the whisky around your mouth before swallowing. This allows the different flavors and aromas to develop.

Whisky tasting is often connected to memory. Each person experiences aromas and flavors differently, which is why the same whisky can feel different for everyone.

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Is Whisky Only for Men?

At the end of the class, Diego Galuppi made an important point.

Whisky is not only a drink for men.

Studies suggest that women often have a more sensitive sense of smell than men. Because of this, they may sometimes detect the delicate aromas in whisky even more easily.

The idea that whisky belongs only to men is simply a long-standing myth.

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Whisky Is a Journey

At the end of the course, Diego shared one memorable idea.

Whisky should be observed, smelled, and tasted.
In fact, swallowing the drink is the least important part.

Whisky is an experience that moves through aroma, flavor, and memory.

Inside a single glass, you can discover new scents and sensations. And perhaps, hidden in that glass, there may even be a small personal story waiting to be found.

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Diego Galuppi: 

The instructor of this course is Diego Galuppi, a whisky specialist from Rome. Today he is also active in Milan, where he organizes tastings and seminars to help spread whisky culture.

Today he is considered by many to be one of Italy’s leading whisky experts under the age of 50. He began his journey in the hospitality industry at a very young age, managing his first restaurant in Rome at just 22.

Not satisfied with offering a conventional restaurant experience, he expanded his knowledge by embracing the philosophy of “good drinking and good eating,” advocating for higher quality while keeping it accessible to everyone. He first specialized in wine, selecting independent wineries, and later developed a passion for craft beer at the dawn of the Italian craft beer movement.

His true turning point came with whisky. After meeting Pino Perrone, whom he still considers his mentor, he began his training in the world of distilled spirits.

He has a particular passion for discovering new distilleries, with a strong preference for independent producers. For the past ten years he has collaborated with the Roma Whisky Festival, where he passionately leads the well-known ABC whisky courses. The goal of these courses is to share a love and appreciation for the “king of spirits,” while also helping participants become knowledgeable and conscious consumers from their very first steps into the world of whisky.

For the past three years he has been living in Milan, where he was invited to renew and elevate the quality of the city’s oldest British pub, Old Fox Pub (est. 1979). It is a stimulating challenge that sees him working hands-on as the Food & Beverage Manager.

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