rubber-rocket

by sunday driver

Preparation of Single Malt Scotch Whisky

Single Malt Scotch is a type of single malt whisky, distilled by a single distillery, using malted barley as the only grain ingredient in Scotland. As with any Scotch whisky, a Single Malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years.

Water is needed in all stages of the production of whisky. It is mixed with the barley to promote germination, it is added to ground barley grist to create a mash and it is required for diluting most whisky before maturation and once again before bottling.

Barley, water and yeast are the exclusive ingredients required in the production of single malt Scotch.

The barley used to make the whisky is “malted” by soaking the grain in water for 2-3 days and then allowing it to germinate to produce the necessary enzymes required.

The malt is milled into coarse flour, and mixed with hot water to activate the enzymes, which leads to conversion of starches to fermentable sugars. Long starch chains are broken into glucose, maltriose, and maltose, which can be fermented by yeast.

The extraction is carried out in a large kettle called a mash tun. At first, the hot water activates the enzymes by providing an optimal temperature for activity in the grist. The enzymes act on the starch to convert it into sugar, and in the process it produces a sugary liquid, known as wort.

Yeast is then added to the wort for fermentation, in a large vessel called a washback. Washbacks are commonly made of Oregon Pine or stainless steel. The yeast feeds on the sugars and as a by-product produces both carbon dioxide and alcohol; this process is called fermentation and can take up to three days to complete. When the process is complete, the liquid contains an alcohol percentage of 5% to 7% by volume, and is now known as wash.

To be called a single malt Scotch, a bottle may only contain whisky distilled from malted barley produced at a single distillery. If the bottle is the product of single malt whiskies produced at more than one distillery, the whisky is called a vatted malt, or a blended malt. If the single malt is mixed with grain whisky, the result is a blended Scotch whisky.

The age mentioned on a bottle of single malt Scotch is the age of the youngest malt in the mix, as commonly the whiskies of several years are mixed together in a vat to create a more consistent drink.

Commercial film for Auld Rare Whisky Sweden Skillingaryd Directed & shoot by Niclas Törnblom Stock: 64T ektachrome, super 8

by cote

Japanese Whisky

Introduction:

Japan boasts of one of the youngest whisky industry in the world. The first distillery was established in 1923, and it is only in the last 30 years or so that its products have come to the attention of whisky drinkers other than the Japanese themselves.

History:

The model for Japan’s whiskies is single malt Scotch, but there are other successful spirits as well, made in the tradition of blended scotch. The base is a mash of malted barley, dried in kilns fired with a little peat. Some of the brands are aged in used sherry or bourbon casks, like done in scotch; others are stored in heavily charred new American oak barrels, like the bourbon itself. Most of the distilleries buy in a proportion of unused Scottish spirit for blending in with the homemade whisky. The most famous brands are generally bottled at around 43% ABV.

Suntory, the major drinks company, which is involved in making of all sorts of drinks from classed-growth Bordeaux to the green melon liqueur Midori, is also the biggest producer of Japanese Whisky. Suntory produces almost three fourth of the country’s total whisky production. Nikka Company ranks after Suntory in production. The smaller producer Sanraku Ocean and Seagram’s also has a significant contribution in the production of Japanese whisky. In Japan, normally whisky is taken diluted with water. Scottish people like to have their whisky in 1:1 proportion; the Japanese prefer to take it with a lot of water, in tall glasses and with plenty of ice. This is the most denatured form of fine whisky, which is commonly taken, all over the world. In Japan whisky is drunk both as a aperitif and also as an accompaniment to food.

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Services offered by whisky circle:

We at www.whiskycircle.com offer you a arena of services in the cyber-space. This is a only website that offers you service of a virtual bar. Different blends of whiskies are discussed in our service called “your blends”.and above all we have a personalised whisky lounge for our exquisite members. So come and experience the difference only at www.whiskycircle.com.

For more like this visit: www.legourmet.tv Julie and Ian Millar, Global Ambassador for Glenfiddich, talk about the old and rare collection and the Glenfiddich 50 yo. They discuss how the 50 year old came to be and what flavours to expect from this ‘Delightful liquid’.
Video Rating: 5 / 5

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by ReeseCLloyd

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.

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by lowlevelrebel

Whisky-water of Life

Introduction to whisky: The delicate blend of whisky gives it a perfect flavor to enjoy at its best. Whisky falls under the broad category of alcoholic beverages. Malting and mashing at the first stage make whisky and then the fermented mashes is distilled and are kept in wooden casks to engender its actual tang.

Whisky can be made from different types of grains that include malted rye, wheat, maize, barley and malted barley. Whisky is derived from the Gaelic word for water. In Ireland (1495) the first record of whisky was found. Which was believed to be distilled by the monks.

Whisky types: Whiskies are mainly produced in the grain growing areas of the world. Whiskies differ in alcoholic content and quality.

Scotch whisky: Scotch is a whisky that is generally distilled for 2-3 times and should be matured for at least 3 years in the oak cask. The age is decided between distillations and bottling.

From malt barley malt whisky is made and are disttled in an onion-shaped pot still.

Blended malt whisky or vatted whisky is amalgamated from different distilleries. Vatted malt is usually termed “pure malt” or simply “malt”.

Single malt whiskies are distilled once, unless it is termed “single cask”. It contains whisky from different casks so the blender can achieve a recognizable taste as typical of the distillery.

Amalgamation of Malt and grain whisky makes blended whisky, which are much cheaper than any other whisky.

Irish whisky: Irish whiskies are distilled three times and should be kept in casket for at least 3 years. The common types of whiskies in Ireland are single malt, single grain, pure pot still and blended whisky.

Japanese whisky: Japanese whiskies have also originated from the scotch tradition. These whiskies are made in scotch style but not produced in Scotland.

Canadian whisky: Canadian whiskies are generally multi-grained whiskies, which are much smoother and lighter than any other whisky style. These types of whiskies are termed as “rye whisky” in Canada.

American whisky: There are two different types American whisky. Mainly straight and blend. These whiskies are kept in the oak casks for at least 2 years. The most common types of American whiskies are bourbon, Rye and com. Bourbon has 51% of maize content. Rye has 51% rye content and com has 80%

Maize in it.

Indian whiskies: Indian whiskies are the only whisky that is distilled from fermented molasses. But other than Indian sub-continent it will be considered as rum. India has begun to distill whisky from malts and grains.

Services offered by whisky circle:We at www.whiskycircle.com offer you a arena of services in the cyber-space. This is a only website that offers you service of a virtual bar. Different blends of whiskies are discussed in our service called “your blends”.and above all we have a personalised whisky lounge for our exquisite members. So come and experience the difference only at www.whiskycircle.com.

by infomatique

Whisky Guide

Whiskycircle.com can be called a complete whisky guide. It can be called a one-stop shop on all that you want to know and share about whisky. It is an online community for whisky-lovers, wherein they can blog, upload images, videos and can even chat with other members about a rare whisky blend.

The viewers of this site can get the most updated information about the history of whisky, how it is prepared, process of whisky tasting, how many different varieties of whisky are available, the latest whisky news and how to enjoy this particular drink at the most. 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.

Water is needed in all stages of the production of whisky. It is mixed with the barley to promote germination, it is added to ground barley grist to create a mash and it is required for diluting most whisky before maturation and once again before bottling. Barley, water and yeast are the exclusive ingredients required in the production of single malt Scotch.

The delicate blend of whisky gives it a perfect flavor to enjoy at its best. Whisky falls under the broad category of alcoholic beverages. Malting and mashing at the first stage is required to make whisky and then the fermented mashes is distilled and are kept in wooden casks to preserve its actual tang. Some of the main kinds of whisky are:

Irish whisky:

Irish whiskies are distilled three times and should be kept in casket for at least 3 years. The common types of whiskies in Ireland are single malt, single grain, pure pot still and blended whisky.

Japanese whisky:

Japanese whiskies have also originated from the scotch tradition. These whiskies are made in scotch style but not produced in Scotland.

Canadian whisky:

Canadian whiskies are generally multi-grained whiskies, which are much smoother and lighter than any other whisky style. These types of whiskies are termed as “rye whisky” in Canada.

American whisky:

There are two different types American whisky mainly, straight and blend. These whiskies are kept in the oak casks for at least 2 years. The most common types of American whiskies are bourbon, Rye and com. Bourbon has 51% of maize content

maize in it.

Indian whiskies:

Indian whiskies are the only whisky that is distilled from fermented molasses. But other than Indian sub-continent it will be considered as rum. India has begun to distill whisky from malts and grains.

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