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325. Types Of Whisky Explained – Article

As we know Whisky is an alcoholic beverage produced from fermented grain and aged in oak barrel. The word Whisky literally means “water of life”. The word come from Gaelic uisge beatha or Scottish uisge beatha.

Whiskys can be differentiated depending of the ingredients it contains. Different type of Whiskys are:

Malt Whisky – this means that the Whisky’s raw material is barley malt. The malt Whisky is subjected to fermentation. After being fermented with yeast it is then being distilled to achieve highly alcoholic content.

Grain Whisky – Whisky of this type is made of unmalted barley. This means that barley did not undergo malting process. You take the barley as it is and make Whisky out of it. Grain Whisky can also be made from wheat or maize.

Blended Scotch – this is different from the other two types of Whisky because this type of Whisky is produced using only blending techniques. You can make blended scotch from mixing different whiskies. Say for example, you blend malt Whisky and grain Whisky. Usually the malt percentage is about 40% and the grain percentage is about 60%. You can also blend more than two kinds of Whiskys. The blending of Whiskys is intended to create or find a new and unique flavor of Whisky.

Whiskys can also be classified depending on where it was produced. Here are variations of Whiskys according to country.

Bourbon Whisky originated in Bourbon county in Kentucky where it obviously derived its name. Bourbon is made up of corn and white, wheat or barley or rye. Strictly speaking, in order for Bourbon to be classified as bourbon its corn content must be at least 51%. Also, it has to be aged at least 2 years. Bourbons aged longer have an even cleaner finish and smoothness. In addition, the longer you age bourbon in oak barrels the deeper the color becomes. Bourbons is completely natural.

Another type of Whisky is Irish Whisky. Irish Whisky traditionally undergoes distillation process three times. Irish Whisky is distilled many times to achieve a lighter and cleaner spirit. Irish Whisky is Whisky made in Ireland. Irish Whisky is believed by many to be the original Whisky. It is a composition of water, barley and yeast. What separates Irish Whisky from American and Scottish counterpart is that it is dried in closed kilns retaining the purity of the barley without the smoky flavor. Moreover, it is distilled three times making it twice as smooth. On the other hand American Whisky is distilled only once while Scottish Whisky is distilled twice and dried in open peat fire.Irish Whisky

On the other hand, pure fresh spring water, barley and yeast are the basic ingredients of Scottish Whisky. The process begins with barley being soaked in water for 3 days or the process called molting. It then spread out on molting floor allowing it to germinate. The green malt is then dried using peat. This gives the green malt a smoky flavor. Scottish Whisky must by law distilled and matured at least 3 years in Scotland. There are Scottish Whiskys that were matured up to 20 or more years.

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319. How Is Whisky Made?

There are literally hundreds of whisky recipes to choose from all with their own delightful flavors and characteristic. Different whiskys from different countries reflect the countries’ rich heritage. Whisky has been part of shaping the country. Whisky certainly has special importance to countries where it was made.
Some of different whisky recipes include: Brandy, Rum, Vodka and Gin. Brandy is made up of distilled wine. Rum is a spirit distilled from sugarcane juices or molasses. Vodka is a spirit distilled from grain but it is not aged and lastly Gin is also distilled from grain unaged but flavored with juniper berries and other ingredients.

How is Whisky made
Making whisky is a process that has been refined by manufactures for centuries. The art of distilling which spread westward was passed on from generation to generation. Whisky recipes were spreading faster because of increasing popularity. Despite heavy duties and restrictions imposed by governments down the years and despite destructive wars that impeded whisky production at some point, nothing has been able to stop whisky becoming the biggest selling short drinks in the whole world. The production of whisky is almost the same with beer but the difference is that whisky making process involves distillation because whisky is intended to have a high alcohol percentage.
Here is the entire process of producing whisky:

  1. Take the barley and soak it in water give the barley moisture content for it to develop into malt. This process is called germination.
  2. Once it germinated into malt you need to remove the excess moisture through the process of drying. In order to perform the process you have to transfer the malt into the malt kiln. What you need to do is to spread the malt into the floor and slightly expose it to heat to allow the excess moisture to evaporate. After the process you have a less moisture in the malt. The moisture is reduced to 41% in this stage.
  3. Put the malt into the malt bin. The bin will crush it and then make the dressing and the result is malt mill. From malt mill you produce what is called crist. Crist is the dust part of the malt.
  4. Take the crist and mix it with hot water inside mashing tun.
  5. Add hops into the mashing tun.
  6. After mixing crist, hot water and hops inside the mashing tun then next to do is to separate the liquid from solid ingredients.
  7. The screening process will allow you to get the liquid part called wort or sweet wort.
  8. The wort is supposed to be poured into the fermentation tank. In the fermentation tank you will add the yeast. The yeast is necessary in the process of fermentation. The yeast will convert that carbohydrates in the liquid into alcohol.
  9. After fermentation you will now undergo the distillation stage.
  10. Put the fermented mixture in the copper tunnel.
  11. Heat the copper tunnel. The heating is intended to make the alcohol evaporated. The alcohol is being collected and transferred into collecting chamber.
  12. Repeat the process several times until you get the concentrated alcohol.
  13. After distillation you have to cool it.
  14. After cooling you need to subject it to aging process for several years.

This is the process that different whisky recipes must undergo. Have you ever tried to make your own whisky?

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310. A Brief History of Scotch Whisky

Scotch has been alluded to as “the water of life,” and too many of the others, who know its appeal today, they can comprehend why. Yet the annals of this off and on again, smoky, frequently nutty, once in a while fruity mixture is inadequately known, and indeed, its exact route is lost in the fogs of time (or more probable, drinking Scotch).

What is Scotch?

Basically, Scotch is malted grain that is matured and refined (twice), then permitted to age in oak barrels. In Scotland, Scotch must develop in its barrel for no less than 3 years, albeit most ages in the scope of 8 to 20. Scotch made in its country, Canada and England is called Scotch Whisky (no e), while that made in Ireland and the United States is Scotch Whiskey.

What is Distillation?

Individuals have been refining fluids since in any event the Ancient Egyptians. It can be a straightforward methodology. Basically, a framework is made where a fluid is warmed in one chamber, yet the vanished vapor is gathered in an alternate.

In whisky generation, that fluid starts with grain, which is permitted to sprout. It is then dried utilizing smoke (if peat is utilized, it confers a smoky flavor on the grain), then ground and added to water (the wort), which is later matured. After maturation, the fluid (the wash) is refined first to deliver a 20% liquor (the low whine), then a second time in an entangled procedure where the first distillate (the foreshots) and the last (the bluffs) are tossed, and just the “focal point piece of the refining is saved.”

At that point it sits in a barrel for a considerable length of time, creating its trademark flavor.

Early History of Spirits:

History of Whisky

History of Whiskey

Some claim that this craft of refining emerged freely on the British Isles, since there is some confirmation of spirits in Britain since before the Conquest (around 43 A.d.) However, solid liquor can be made in various routes, including by a primitive technique utilized as a part of China in the seventh century, whereby wine was basically permitted to stop, then the ice evacuated, delivering a higher liquor content drink.

More probable, refining was brought to Scotland by teacher friars, who had inherited the long convention of soul making.

Actually, the revelation of the alembic (where an adjusted neck flagon is gained through tubes to a different vessel) is for the most part ascribed to Jabir Bin Hayyan around 800 A.D. A lot of people likewise accept Jabir utilized this procedure to distill the first ethyl liquor from wine (in spite of the fact that Muslims went without, wine and other liquor was accessible in the cosmopolitan Arab world). In any case, this engineering soon spread all through Europe, helped in no little part by the Ottoman wars of the middle Ages. By the fifteenth century, soul, making was found over the landmass.

Most punctual Scotch Production:

The primary record of Scotch generation is found in The Exchequer Rolls from 1494, duty records that demonstrate the buy of add-ins to make the alcohol: “Eight bolls of malt to Friar John Cor wherewith to make water vitae (water of life)”

Other early records demonstrate that actually King James IV was a fan, and on September 15 and 17 of 1506 (as per his Treasurer’s Account), he had requested water vite.

Evidently, the solution was being made crosswise over Scotland by the seventeenth century, as the Register of the Privy Council in Gamrie, Banffshire notes its vicinity in reference to a softening and entering up 1614, and uiskie (whisky) was additionally specified in burial service records from 1618.

Extract Taxes:

Despite the fact that the soonest record of a refinery, Ferintosh of Culloden, does not show up until 1690 of the Acts of the Scottish Parliament, obviously some business undertakings were up and running much sooner than then. Case in point, there is a record that in 1644, the Excise Act of the Scottish Parliament charged an assessment of “2/8d (13p) for every half quart of aqua vitae or other solid fluid.”

Regardless of endeavors to enact the exchange, amid the eighteenth century, the illicit Scotch creation thrived. At last, in 1823, trying to bring Scotch-production under control, an Excise Act was passed that made few stills unlawful and charged an expense for every gallon and permit charge for bigger operations. In the long run, this made the trap and the Scotch business got to be (generally) real.

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