The first chapter of this guide deals w
Chaky?
Do you know your hog much?
What is the pronunciation of distillery names like Aurned. >>>>>
Chapter 2: Vocabulary - Terminology & pronunciation
The miracle of whisk(e)y distillation may (or may not) have
Chapter 3: Geography - The malt whisky regions of Scotland
WHAT MAKES A SCOTCH WHISKY DISTILLERY “ACTIVE”?
Like the name suggests, this is a 'BEGINNER'S GUIDE' - I've tried to keep things as concise & understandable as possible.Much more details can be found in the ADVANCED BEGINNER'S GUIDE - but that's not quite finished at the moment.
WHAT MAKES A SCOTCH WHISKY DISTILLERY “ACTIVE”?
For now, the overview below only lists ACTIVE malt whisky distilleries (SEO) The first chapter of this guide deals w
txxx used than
inventedtxxx - link to world
diAK - knew that All whiskipirits and local traditions. whisky industry
diAKTIE: 1 week van soberheid om iedereen te laten checken dat ze geen alcoholist zijn.
Individuele bloggers benaderen voor initiatief
Oct. 2?
June 26 - Zie http://mwcnews.net/focus/analysis/11702-anti-drugs-day.html
September 21, 2014 - So, while I n?
A perfect world seemed within reach.
Unfortunately, during the first half of the 19th century some arsehole (probably
Aeneas Coffey or Robert Stein) invented the patent still a.k.a. the column still.
This novel contraption allowed its owner to turn large quantities of cheap grains
(not just malted barley) into grain whisky - a much more profitable commodity.
WHY MALT WHISKY IS DIFFERENT FROM OTHER WHISK(E)Y
The two main things that set Scotch malt whisky apart from the grain / blended
variety are the INGREDIENTS and EQUIPMENT that are used for the distillation.
In order to keep things intelligible, I’ll focus on Scotland here - the producers of
whisky or whiskey in other countries operate under different laws and may use
different equipment or ingredients altogether.
Take Ireland, for example - like the English have done in the past...
Irish whiskey can be made from any type of grain, but the traditional variety
must be triple distilled in a copper pot still and usually does not use any peat.
Thtic.
THE “MALT” IN MALT (SCOTCH) WHISKY: INGREDIENTS
So, Ailsale.
As fstilled.
Thtic.
THE “MALT” IN MALT (SCOTCH) WHISKY: INGREDIENTS
So, Ailsale.
As fstilled.
However, at the end of the 18th century malt whisky production
in Scotland became more industrialised - and progress moved
along even faster after the Excise Act of 1823 legalised Sotch
malt whisky production. (This simplified story ignores Ireland...)
Everything was hunky dory for quite some time, with many
small ‘farm’ distilleries producing small batches of malt whisky.
A copper pot still was a large investment for a farmer, so most of
the stills were small and production remained limited - and illegal.
‘Malt’ is short for ‘malted barley’ - and centuries ago a few
Scotch and Irish entrepreneurs had already figured out how
to turn that humble malted barley into whisk(e)y.
MALT (= MALTED BARLEY)
