30 MAY 2024
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Whiskey: Typically used in the United States and Ireland. Whisky: Commonly used in Scotland, Canada, and Japan.
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Bourbon: An American whiskey made primarily from corn (at least 51%) and aged in new charred oak barrels. Scotch: Whisky from Scotland, usually made from malted barley and aged for at least three years.
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Irish Whiskey: Made in Ireland, typically triple-distilled for smoothness, and aged for at least three years. Rye Whiskey: Can refer to American rye (at least 51% rye in the mash bill) or Canadian whisky, which often includes rye. Japanese Whisky: Modeled after Scotch, often featuring meticulous blending and craftsmanship. craftsmanship.
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Malt: Germinated cereal grains that have been dried in a process known as "malting." Single malt whisky uses malted barley from a single distillery. Grain: Refers to whisky made from grains other than malted barley. Can also be used in blends. Blend: A mixture of different whiskies, which can include malt and grain whiskies.
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Single Malt: Whisky from a single distillery made using malted barley. Pot Still: The type of still traditionally used in whisky production, especially for single malts and certain Irish whiskies..
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Mashing: The process of combining the grains with water and heating them to convert the starches into fermentable sugars. Fermentation: Adding yeast to the mash to convert sugars into alcohol. Distillation: The process of heating the fermented mash to separate alcohol from the water and other components. Aging: Storing the distilled spirit in barrels, where it acquires flavor, color, and character over time.
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Descriptions often include terms like "peaty," "smoky," "fruity," "spicy," "vanilla," "caramel," and "oaky," referring to the flavors and aromas imparted by the ingredients and aging process. Understanding these basics can enhance your appreciation of whiskey and help you navigate the diverse world of this beloved spirit.