Whisky has killed more men than bullets, but most men would rather be full of whisky than bullets
The flavour of a whisy is derived in principle from three places, the raw materials used, the production process, and from cask maturation. In addition to these it’s worth also talking about blending, and subsequent processes such as chill filtration, and the addition of spirit caramel. It is also important to remember that tasting whisky is a personal experience and everyone may have different opinions about a particular whisky’s flavor and quality.Tasting whisky
Water plays several important roles in the production of whisky. Firstly, water is used to clean and prepare the grains used to make the whisky. Second, it is mixed with the mashed grains to extract the sugars that will be fermented to create alcohol. Finally, water is used to reduce the alcohol content of the whisky to its desired strength. Additionally, water can help to bring out the flavours and aromas of the whisky when it is diluted before drinking.The role of water in whisky
The preferred use of barley (malted barley) for whisky production in Scotland has historical reasons above all. Hardy barley was best grown in the Scottish climate, which is why it was the most widespread crop from the Lowlands to the Highlands to the Islands in the past. In addition, barley offers the advantage that it can be germinated relatively easily and thus malted. Whisky distilled from malted barley has shaped the taste of Scotland’s national spirit for centuries.Why are single malts distilled from malted barley?