Daily Archives: September 29, 2011

Whisky at Its Perfect Blend

A brief introduction of the term whisky:

The art of making perfectly amalgamated whisky dates back to the ages of the monks in the 15th century. The delicate whiff of the blended whisky has never been explained clearly even today.

“Beatha” an ancient term, which is a Gaelic language for the Latin “aqua vitae” or as, termed “water of life” that was tarnished to “usky” in the 18th century and then transformed to “whisky”.

Making of whisky:

1.Malting: barley is first drenched in water and then spread out on malting floors to sprout. For the prevention of heat build up it is turned up on a regular basis. In the earlier times the barley was tossed in the air by placing barley on the wooden shovels in malt shed flanking to the oven.

During this process the enzymes get activated. The starch is converted into sugar while mashing takes Place. The germination takes place after 6-7 days and then it is called green malt. After the germination is over the green malt goes to the furnace for drying. To keep the enzymes the temperature should be below 70 degree Celsius. To convey flavor from the smoke peat may be added to the fire.

2.Mashing: In this process malt is pulverized into grist and hot water is added to extract the sugar. In 3 stages water will be added starting at a temperature of 67 degree Celsius and rises up to the boiling point.

In a large stainless kettle the extraction takes place, and is termed mash, which is then stirred helping it to convert from starch to sugar. When mashing is done the sweet sugary liquid is formed.

3.Fermentation: The sugary liquid is cooled in this process and is pumped back to washbacks. Sugar is a feeder to the living yeast, which as a result produces alcohol and other compounds called congeners that take out the flavor of the whisky.

Wash froths are produced viciously along with carbon dioxide. After the fermentation the wash generate 6-8% alcohol.

4.Distillation: The alcohol is estranged from water by distillation process. The wash is distilled two times. And other residue will include yeast and pot ale; these residues are also used for cow feeding.

The distilled wash is known as low wines, containing about 20% alcohol content. Then it goes to the spirit still for another distillation. In the spirit receiver only 60% alcohol is collected.

Maturation: Whisky at a matured level becomes smooth, flavor enriched, and achieve a golden flavor from the oak cask. And the other restrained compounds enhance whisky’s idiosyncratic flavor.

The law allows whisky to mature for 3 years as a minimum time. But all single malts are stored in the wood from 8-15 years. The evaporation is allowed for a maximum of 2% from the oak cask strictly controlled by customs and excise.

Bottling: A bottle of malt whisky may only contain whisky distilled from malted barley. Vatted whiskies are those that are produced at more than one distillery. It can be also termed as blended malt or pure malt. Blended whisky can be made by mixing single malt with gram whisky. Single malts are either bottled by the distillary or by an independent bottler.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/whisky-at-its-perfect-blend-336131.html

About the Author

Whisky Circle was created by a small group of whisky afficinados. It started out as a ‘club’ where lovers of single malts got together and made small talk over a malt. For more further information please visit www.whiskycircle.com.

The Best Way to Get the Taste of Scotch Whisky

Scotch whisky is the whisky made in Scotland. The drink, which is termed, as whisky in Britain is known as Scotch in the United States. Scotch whisky is divided into four distinct categories: single malt, blended malt, vatted malt and single grain. A Single Malt Scotch Whisky is the product of one specific distillery and has not been blended with whisky from any other distilleries. Pure Malt is the name used for single malt whiskies. Pure Malt whiskeys do not contain any grain whisky unlike that in blended whisky .The Speyside region of northeast Scotland has the greatest concentration of malt whisky distilleries. Highland, Lowland and Islay are the other main malt whisky producing zones. Each of these regions has its own distinctive style of malt whisky and it is never possible for two malts to be identical. It is quite possible to distinguish from the taste, the origin of a particular whisky.

It is be noted that there can not be any “right” or “wrong” way to drink Scotch whisky – it is simply the question of personal taste. People who prefer to drink Scotch whisky neat say that they do not want to spoil the taste of the drink, by adding water. Some people of course have a different opinion. They think that by adding a dash of water, the distinctive flavor and aroma of a whisky gets enhanced. But it is always advisable to add pure spring water while drinking whisky, because tap water may contain chlorine.

Some people prefer adding ice to the whisky, to get the zing, but it should be noted that ice might ruin the fine taste and aroma of the drink and so should never be contemplated when conducting a “whisky nosing and tasting.” Same can be said about carbonated water. It is never an ideal accompaniment for whisky. The addition of mixers such as ginger ale, soda or a coke, ruin the original taste of pure whisky.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/the-best-way-to-get-the-taste-of-scotch-whisky-368592.html

About the Author

Whisky Circle was created by a small group of whisky afficinados. It started out as a ‘club’ where lovers of single malts got together and made small talk over a malt. For more further information please visit www.whiskycircle.com.


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— 「2011年冬季拍賣會」將於2011年12月3日至4日在香港君悅酒店舉行
— 2012年2月跟Vanquish Wines Ltd 在倫敦合辦拍賣會

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Irvine, CA


消息來源 Spectrum Wine Auctions

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2011.09.28 11:26 am



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