Alcohol. All about whiskey
Whisky - a strong alcoholic beverage produced by distillation of fermented wort, and then kept in wooden barrels. The raw material for whiskey are barley, rye, wheat and corn.
It has long been a favorite whiskey drink Celtic peoples. 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.
The name of this drink comes from the Gaelic language (spoken on 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 from Braga grain for several centuries before that date.
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 obligatory step of the malting, ie the germination of barley. During this process the activated enzyme - enzymes needed to convert starch into sugar, and ultimately to alcohol. For grain whiskey wheat or maize is heat treated to become a cleavable starch sugar. Then, from 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 (stripped) twice, usually in copper pot stills (pot stills). Distilling the first product does not contain yeast and other sediment and alcohol level rises to 20%. During the second distillation is divided into three fractions of spirits - first ( "head"), medium ( "heart") and the last ( "tail"), but only the average will be used for further production of whiskey. alcohol level in it is about 68%.
Excerpt. The next stage - aging in wooden barrels. During aging whiskey acquires its characteristic amber color, and the taste becomes more intense and soft. Part of the alcohol evaporates. Scotch whiskey by law must hold 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 aroma and taste of the whiskey does not change.
Blending. During the delay phase is blending, that is drawing up the final "final" drink (not to be confused with blended whiskey!). They can be mixed as different batch of malt whiskey and grain and malt whiskeys together. After blending the drink again, give a little "rest" that managed to unite different tastes.The types and grades
The raw material for whiskey are barley, rye, wheat and corn.Malt (malt whisky) called whiskey made from malted barley only. Grain whiskey (grain whisky) is produced from wheat, rye and maize. Blended whiskey (blended whisky) is obtained by mixing malt and grain.
In addition to classification for 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 the various parties within the distillery.
Single cask - malt whiskey from a single cask. Butylated drink 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 from 50 to 65% alcohol.