Cocktail Masterclass
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If you are interested in starting a whiskey history, we have a variety of spirits are recorded for you can go back in time. However, if you do not want to antiquity mind to part of the 1100s we have to, because then began to spread the alkohollepárlás traditions of the British Isles.
1494 out of interest written notice shall also you can find some in which IV. James, King of Scotland, where a monk 8 barrels of malt to make it aqua vitae, or water of life. About 1,500 bottles of whiskey have been made.Az 1500s have described in detail the method of preparation of aqua vitae is true, had not yet been raised to hedonic effects of the drink, more medication as recommended in the "living water."
According to legend, the name of the whiskey II. English King Henry due to who writes about the water of life without words called "Uisce beathának", he later whishkeybának, then whiskey sey.A malt could later produce the grain is produced industrially in the 1880s, broke French phylloxera favored the Scottish drink, become more and more prevalent in the 20 - and early twentieth century has been defined by the Council of the Royal Whisky, what may be called Scotch whiskey.
Today's designation is valid under the EU can only be called Scotch whiskey produced in Scotland, and at least 3 years and a day matured there drink - among other criteria.
Whisky
The only place you will most definitely find the drink, the distillery itself. However, you must travel to Scotland's Highlands (Highlands) province where the plant can view.
The Edradour in 1825 founded the local farmers. The electricity was installed in 1947. In 1982 the plant was purchased in a group of Campbell Distillers Pernod Ricard, four years later, the first bottled single malt whiskyjüket. In 2002, belongs to Andrew Symington of Signatory Vintage Scotch Whisky company.
Whiskey Breed Scottish, Ireland, Canada, the United Allamokbeli, Japan, Europe.
The British Isles is probably distilled off alcohol for the first time in Ireland, it also means that this is the oldest tradition of whiskey making. Irish whiskey is called the whiskey, which is made in Ireland and aged in oak barrels for at least three years. Although in reality the fermentation takes three to four more times longer. Most Irish pot still whiskey a day three times a vaporizer simmer down "pot brewed whiskey" and therefore softer, milder flavor than scotch. The typical Irish whiskey smells slightly oily flavor and full-bodied flavor comes from a special manufacturing process. The Irish peat malt is not used, so the drink is not smoky character. Consequently, it was not hidden from barley and malt flavoring compositions are perfect. Originally, the Irish only by the malt whiskey (whiskey such adorns the modern day "Original Method" is), but 150 years ago, the high tax imposed on the order of malt distilleries were forced to be a part of the raw material substitute for barley.
Irish Single Malt
â—¦ Brogan's Legacy Irish Single Malt Tyrconnell
â—¦ A Drop of the Irish Suir Peated Malt
â—¦ Bushmills Ten Year Old Slaney Malt
â—¦ Bushmills Sixteen Year Old Shannon Grain Single Malt
â—¦ Cadenhead's Peated Single Malt Shanahans
â—¦ Clonmel Single Malt Preston Millennium Malt
â—¦ Connemara Michael Collins Single Malt
â—¦ Erin Go Bragh Merrys Single Malt
â—¦ Knappogue Castle
â—¦ Locke's Single Malt
The Canadian whiskeys are usually blended whiskeys, but since 1991, producing a single malt Scottish-style single malt házasÃtatlan. Canada made ​​the largest amount of the world's lightest whiskey with raw material of corn, rye and barley, but also includes well. For this is usually the alapwhisky, which is then mixed with small quantities of other types of whiskey flavoring. Canadian whiskey is often used rye molt, of which should be more than barley malt, but the taste makes it unique characteristic of Canadian whiskey. Canadian whiskey is always the main component of corn, rye, if you are not in it, you usually (rye whiskey) call, but the drinks in the United States do not fulfill the criteria for rye whiskey. The whiskey, rye character makes the body more difficult. The Canadian whiskeys are distilled twice and aged in oak barrels for at least two years. Thus, these whiskeys are paler, lighter, fruitier U.S. whiskyknél.
â—¦ Canadian blended whisky
â—¦ Alberta Distillers, Calgary
â–ª Alberta Premium
â–ª Tangle Ridge Aged 10 Years
â—¦ Allied Domecq
â–ª McGuinness Silk Tassel
â—¦ Barton
â–ª Barton's Canadian 36 Months Old
â–ª Canadian Supreme
â–ª Corby's Canadian 36 Months Old
â–ª McMaster's
â–ª Northern Lights
â—¦ Canadian Mist Distillers, Collingwood, Ontario
â–ª Canadian Mist
â—¦ Century Distilling, Vancouver
â–ª Century Reserve
â—¦ Corby Distilleries, Toronto
â–ª Gooderham & Worts Ltd
â–ª Lot No. 40
The history of American whiskey, Irish and Scottish immigrants began, who brought with them to the colonies in the science of distillation. The 1770 maize farmers in the then-Virginia region of Kentucky corn began sweeter than other whiskeys whiskey manufactured. The later famous whiskey dynasty ancestor, Jacob Beam in 1788, he moved to Kentucky. Reverend Elijah Craig was in 1789 according to tradition, the first person from the inside of carbonized first whiskey casks shipped. What is the barrel made ​​palatable to customers softer caramel in color and sugar has caramelized on the barrel of carbonized wood.
The composition of typical bourbon corn 70% to 30% with wheat, rye (or both), and barley malt. [2] as "Wheaton bourbon" referred to a species into which is made ​​of wheat instead of rye. The grain is ground and mixed with water, and generally muck left from the previous distillation is added to the main areas of acidity is the same - this is called Sour Mash, ie sour mash. Finally, the fermented mash is then typically containing 65-80% alcohol is cooked. Traditionally made ​​repeated distillation, but now commonly used in distillery.
The resulting pure distillate fired, new oak barrels are filled with colors and flavors from taking over while through the pores of the wood materials bitonyos leave it, and oxidation happens. The longer you stay in bourbon casks, the more color and flavor takes up so often undefined years, but the proper maturity is reached maturation. The wood will be too aged bourbon tasting and unbalanced.
After aging the bourbon usually diluted with water and 40% alcohol content is bottled .. [3] Most bourbon sell 40% alcohol content, but typically at 43, 45, 49, 50, and 53.5 percent as well and sometimes up to 75 , 5% bourbon too. Often, "barrel proof", meaning "cask strength" to indicate their labels if after aging has little or no diluting them.
The diluted below 40% bourbon whiekey "Diluted bourbon," meaning as "diluted bourbon" tradable.
