In principle, Scotch, Bourbon or Irish Whisky hardly differ in terms of production. While the raw materials differ slightly for the different types of whisky, all whisky is made using grain, water and fermentation by yeast. Malt whiskys are produced from malted barley, grain whiskys from cereals such as wheat, rye or oats and bourbon whiskies predominantly from corn.
Yet important differences can be found in the distillation technology used. Scottish malt whiskies have to be distilled in copper stills (pot stills), while large column stills are used for grain and bourbon whiskies. Further differences in whisky production can be found in the storage in oak barrels. Barrels from bourbon and sherry production are generally used for Scottish whisky, while only charred virgin American oak is permitted for bourbon whisky. In addition to the influence of the different whisky barrels, different barrel sizes also have an influence on the later taste of the whisky.
Getting to grips with the basics of whisky is not essential to selecting and enjoying your next bottle, but the varied history and produciton methods are fascinating and can help guide you on your journey.
The whisky shimmers a deep golden hue in the glass, its scent promises complex and delicate aromas but upon taking the first sip you’re left with only disappointment. The single malt tastes narrow, has no depth and somehow seems young. While it is always possible for a whisky to simply have a nose which surpasses the palate it is also possible that your whisky is the result of tricks and techniques to accelerate the perceived maturation and prettify their young distillates.
Whisky is a very interesting product with a great history. Beyond the fascinating science, and production process it’s history also has a number of bizarre and amusing anecdotes to share over a dram. The war for Hans Island & Canadian whisky Where the news is flooded with stories about wars and conflicts resulting in many civilian casualties, Canada and Denmark proved that things can be done differently. While many countries fight fiercely over territorial claims, often to the point of bloodshed, the two northern countries engaged in a bloodless conflict which is only now being settled in 2022.
For those in a hurry, here are the tips in a nutshell: Whisky should always be stored upright Whisky should always be stored in the dark Whisky can be stored well at room temperature Low humidity is important If you plan to store your whisky for longer than 6 months then lower temperatures are advisable, and it is important to turn your bottles to wet the cork. This will prevent it from drying out and causing oxidisation.
If you often drink whisky you have probably heard about chill filtering and enthusiastic drinkers favouring non-chill filtered whiskies. But what exactly does this mean? That is a frequently asked question that we will answer in this article. We will also look at what effect these methods have on your final whisky. Before we talk about non-chill filtered (or un-chillfiltered) whisky, let’s first explain what chill filtering exactly means and how this process works.
I’m going to preface this by saying that whisky is not intended to be stored for long once opened, and even in the face of extreme measures your open bottle is going to change overtime. It’s also worth understanding that while I did this blend and tried to be as scientific as possible it is simply not possible to account for every variable. The tips and recommendations here are about slowing down the rate of change to allow you longer to enjoy your favourite dram, not creating some sort of whisky time capsule.