whiskey has long been a favorite drink of the Celtic nations.For the Scots and Irish, he has the same meaning as vodka for the Russian and Polish.Scotland and Ireland continue to dispute which of them belongs the right to be called the birthplace of whiskey, but the laws restricting the use of the word "whiskey" only for drinks produced in these countries, no.That's why, along with the famous Scottish (as it is often called - "Scotch") and Irish whiskey are also available Canadian and American as well as Japanese and Indian.
name of this drink comes from the Gaelic language (speak it in Ireland): uisge (or uisce) beatha means "water of life".The first written mention of the temples belong to the 15th century, although it is anticipated that the Irish and Scottish monks were able to distill grain Braga several centuries before t
whiskey production - an interesting process consisting of several stages.
Malting - heat treatment and fermentation.Production of malt and grain whiskey is slightly different.For the first malting step is required, ie germination of barley.During this process the activated enzyme - enzymes that are needed to convert starch into sugar, and ultimately to alcohol.For grain whiskey wheat or corn is subjected to a heat treatment to become a cleavable starch sugar.Then, the milled grain and water must prepare.After about two days of fermenting wort is gaining 6-8% alcohol and is ready for distillation.
Distillation .Wort whiskey distilled (distilled) twice, usually in copper pot stills (pot stills).The product of the first distillation does not contain yeast and other sediment and alcohol level rises to 20%.During the second distillation fraction are three spirits - the first ('head'), average ("heart") and the last ("tail"), but only average will be used for further production of whiskey.The level of alcohol therein is about 68%.
Exposure .The next step - aging in wooden barrels.During aging the whiskey gets its characteristic amber color, and the taste becomes more saturated and soft.Part alcohol evaporates.Scotch whiskey by law to take place in barrels for at least 3 years, however, manufacturers increase this up to 8, 10, 12, 15 or more years for the expensive brands.After bottling the natural flavor and taste of the whiskey does not change.
Blending .For exposure step is blending, that is drawing up the final "final" drink (not to be confused with blended whiskey!).It can be mixed as different batch of malt whiskey and grain whiskey and malt together.After blending the drink again, give a little "rest" that managed to unite different tastes.
species and varieties
raw material for whiskey are barley, rye, wheat and corn.
- malt (malt whisky) called whiskey, made only from malted barley.
- grain whiskey (grain whisky) made from wheat, rye and corn.
- Blended whiskey (blended whisky) is obtained by mixing malt and grain.
addition to the classification of raw materials to distinguish between the following types of malt whiskey:
Vatted malt - a mixture of malt whiskeys from different distilleries.This drink can be marked on the label as a pure malt or blended malt.
Single malt - malt whiskey from a single distillery.If the label is not necessary to specify the single cask (single barrel), the whiskey is the product of a blending of different parties within the distillery.
Single cask - malt whiskey from a single barrel.Bottled beverage can save cask strength or diluted to a standard alcohol content - 40 or 43%.
Cask strength - malt whiskey cask strength.Quite a rare drink that preserves cask strength, which is 50 to 65% alcohol.