Latest Wine Articles http://articlejuicy.com/ Articles at ArticleJuicy - Your Juicy How-To Article Directory en-us How To Become A Whisky Buff http://articlejuicy.com/food/wine/how-to-become-a-whisky-buff.html http://articlejuicy.com/food/wine/how-to-become-a-whisky-buff.html Fri, 14 May 2010 04:35:11 +0800 Back in the day: The first references of whisky appeared in Scotland and Ireland during the 15th century. Spoken of as the water of life, it was most likely introduced to the north by travelling monks, who had acquired their knowledge of distillation in the Middle East. From these humble beginnings, whisky has gone on to be one of the most popular and highly prized spirits in the world.

Trade secrets: Whisky is made from barley wort or mash, which is then combined with yeast and fermented to prepare it for distillation. To distill it, the resulting alcohol is boiled and condensed, filtering out the majority of the water ? a process which can be repeated a number of times depending on the type. After distillation, the final product is stored for up to 15 years in wooden barrels to give it taste and character ? older whiskies generally taste woodier, while younger types are purer.

The different types: To become a whisky connoisseur, its important to be aware of the different distillation methods and types. Some of the most common include Scotch whisky, which is twice distilled, Irish whisky, similar to Scotch but distilled three times, and American whisky, such as Jack Daniels and Jim Beam. There are also a variety of Canadian and Japanese whiskys.

Go for the pure approach: Once youve acquainted yourself with the history, the process and the different types on the market, its time to begin tasting. Whisky is sometimes mixed with coke or drunk on the rocks ? but if you really want to appreciate the flavour then you should sip it straight or with pure water (the chlorine in tap water will contaminate the taste).

How to drink it: Use a wide glass which curves at the top to trap the whiskys aroma. Pour an ounce-and-a-half or so into your glass, and then hold it up to the light to check for thickness and inconsistencies. Remember: a thicker whisky will be more alcoholic, and floating pieces usually indicate low quality. Before you drink, take some time to experience the drinks aroma by holding it to your nose and breathing deeply ? the more you do this, the easier it will be to appreciate the different aromas. Finally, take a sip. Hold the liquid in your mouth until its warm, and then let it slide down your throat. Take your time ? a good whisky should never be rushed. By the end of your first glass, you should be well on your way to becoming a connoisseur.

]]> How Malt Whisky Is Made http://articlejuicy.com/food/wine/how-malt-whisky-is-made.html http://articlejuicy.com/food/wine/how-malt-whisky-is-made.html Fri, 07 May 2010 05:26:33 +0800 The dried malt is then ground up into grist, and this powdery substance is mixed with water to produce a sugary liquid known as wort. The liquid is then poured off, and the remaining solids are used to produce a highly nutritious cattle feed. Yeast is then added to the liquid, and it is left to ferment for two days to produce a weak ale known as wash.

The majority of pot-stilled whiskies are distilled twice, and the stills tend to be grouped together in pairs, comprising a spirit still and a wash still. With a double distillation set up such as this, the wash is poured into the wash still, where it is heated to a slow boil. The alcohol vapours boil off, and condense in the neck of the still into a liquid, which is called low wines. These low wines are then poured into the spirit still, where they go through a similar process.

The first vapours from the spirit still are not suitable for consumption, and are diverted off into a separate container. Also, the alcohol concentration of the vapour tends to drop the longer the distillation process continues, so once the concentration drops below a certain level, the remaining vapours are added to the next batch of low wines to be distilled again. Some distilleries will use a third still to enable them to use more complex production methods, or to produce triple distilled whisky.

The whisky that comes straight out of the still is very harsh tasting, and has to be aged in oak casks for a minimum of three years to allow the flavour to mellow and take on some of the flavour of the cask. Many more expensive whiskies are aged for longer periods of between eight and sixteen years.

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