Types of Whiskey : History Of Scotch Whiskey
By admin | November 14, 2008
Get to know the history and origins of Scotch whiskey; learn more about making and serving cocktails in this free instructional video.
Topics: Scotch | 1 Comment »
12 Years of Fine Scotch
By fthomas | November 12, 2008
Twelve: Is this indeed the magic number when it comes to fine scotch? In a matter of terms the answer is yes.
When trying to decide on a scotch it would be best to look for that magical number, as it will indicate to you that at least it has grown into full body. There are quite a few bottles out there that have aged longer, yet obtaining these gems can prove to be tricky. An old bottle of scotch is a real treasure.
Scotch, at least fine scotch, is meant to roll off the back of your tongue, and give you a warm and subtle punch in the tummy. Younger scotch, has not been given a chance to build a personality, hence it is not as smooth. It seems to be agreed that twelve years or longer is the magic number when it comes to the age of perfection for fine scotch. It may come in many different fashions and labels yet the song remains the same; good scotch has been brewing for awhile.
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Types of Whiskey : Reading Scotch Whiskey Labels
By admin | November 10, 2008
How to pick a Scotch whiskey by reading the label; learn more about making and serving cocktails in this free instructional video.
Topics: Scotch | 8 Comments »
Production of scotch
By fthomas | November 9, 2008
The production of Scotch whisky takes time, a lot of time. It is a tedious process that can take years. However when it is done correctly, the product is one worth waiting for.
Barley is placed in deep tanks of water for approximately three days. As the moisture increases it promotes the germination process. After the germination process, the barley is then moved to the malting segment of the distillery where it will go into drums sometimes known as the malting floor.
The entire purpose of the germination process is to convert the starch in the grains into fermentable sugars. This will feed the yeast in the fermentation stage. Turning the barley frequently ensures the temperature will remain consistent. Sheils, another name for a wooden shovel, are used to turn the grains, on a traditional malting floor. The grains will die if the temperature reaches above 22 degrees, and will the stop the entire process as the starch will not be converted to sugar.
The grain is then kilned as to halt the continuation of sugar consumption the kiln will dry up any moister. Generally a kiln is a building standing two stories in height with the top perforated to allow all heat to leave. The lower floor contains peat bricks that are heated. During this process the grain is dried and takes on that peat like reek. The pagoda style roof on a distillery is the most noticeable characteristic. The malt must not be heated above 70 degrees or it will surely be damaged and unusable.
Most of the distilleries in this day and age buy all their malt from a centralized malting company. However there are still a select few that remain traditional and do it all themselves.
The grain is milled into grist and combined with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to remove sediment. The bi-product of this mashing is called wort. The wort must be cooled prior to mixing with yeast in what is called a wash back. This large container is never filled to the top as the wort froths a lot due to carbon dioxide. After two or three days all the yeast is killed by the alcohol. The end product of this cycle is called wash. It contains an alcohol percent of five to 8 percent.
The stills in which the wash is placed are made of copper and are regulated to a certain shape allowing for proper distillation to occur. The still method is usually ran twice yet some companies do three or more.
After all this is complete the brew is then placed in casks made of usually oak, for a period of eight to twelve years minimum.
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Scotch a Mature Blend
By fthomas | November 7, 2008
It is said that you can tell the quality of scotch by its age, this is in every count of the word maturity. Law states that all blends must indeed "mature" for a minimum of three years, however for a great many years, these blends have been idling for approximately eight years.
The distillers have found the longer it sits and matures, the better the product. As this scotch sits in its casks, it is constantly changing. The alcohol level drops for every year that it sits in its cask, and what is know as Angel's share is developed, where the alcohol is absorbed into the oak casks pours.
The casks that we speak of are of the used variety, due to the fact that new casks would change the taste of the scotch dramatically, hence altering its character.
A law in the US states that for the production of Bourbon, or Tennessee whiskey, only new casks are to be used. The use of these new casks introduces a vanilla taste into the blend. There are some blends as old as 30 years or more, happy hunting for that elusive and pricey item.
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Types of Whiskey : Serving Scotch Whiskey
By admin | November 7, 2008
How to serve Scotch whiskey; learn more about making and serving cocktails in this free instructional video.
Topics: Scotch | 19 Comments »
The Certified Scotch Malt Bar: Worth the Trip
By fthomas | November 5, 2008
An establishment that is spending the time and using funds to maintain after qualifications for a Doc certified scotch malt single bar that carries a distinction is definitely a wonderful place. Just how wonderful is it?
It seems that the options are endless for novice malt drinker's right up to the aficionados to have the truest sample of what the Spirit Gods intended. A place to conjure for this treat is surely something to be revered and in all accounts worthy of an award of this stature.
Every couple of weeks a new nectar seems to be hitting the market and this will definitely confuse the new malt sipper yet will send the old time connoisseurs into fits of glee all the while preserving single malt's status as the true nobleman among spirits. Of course not all follow this robed king of beverage but it does have a strong standing.
Oddly enough they say that the taste of fine single malt an be influenced by the environment you sip in that is subjective at best as the finest single malt will always taste like the finest single malt.
It is extremely important that the tender at the bar know what he is talking about when it comes to giving you what you want or in many cases what he can suggest. Most aficionados are not unintelligent and have been around the malt block a few times. An award worthy bar would surely have someone at the helm whom knows the ins and outs of fine single malt and is ready, willing and able to give sound advice and help the newcomers feel at home.
To these engaging individuals that enjoy this spirit, hearing of a malt pounding fest at the local frat house or biker bar is an arrow to the heart. This is not a drink to become inebriated on instead it is a testament to absolute fine distilling craftsmanship.
To appreciate the subtle character differences in regional malts of Scotland is not for the impatient as there are many blends and malts to be had. If you have the time and are seeking the sheer enjoyment of this spirit you should find your own bar that is Doc certified to sell the select brands of fine scotch single malts; as an establishment such as this is worth its weight in gold.
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Black & White Scotch Whiskey Dogs
By admin | November 4, 2008
Animated advertising toy.
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The Great Debate: Single Malt vs. Blended
By fthomas | November 2, 2008
Many people get confused and the difference between single malt and blended scotch. The blended variety consists of approximately fifty different grains, and single malts, sent from many different producers. The term single malt refers to one single distiller, and therefore what is produced, is indeed not the product of blending.
They say that every 50 years is the leveling out point on scotch, as it will no longer get better with age. Prior to that point it is like wine and will continue to produce a better taste. The differences in many of the distillers of fine scotch in Scotland can be very noticeable, as the geography lends to different techniques.
Each region of the Scottish territory yields a different product due to varying methods of development. Many methods can be employed, right down to the grains and water used. Some distilling companies even use certain peat mosses on the grains for added flavor.
One would assume you must try them all, to consider yourself a true aficionado.
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William Lawson’s – Great Scotch Whisky #2
By admin | November 1, 2008
…the reason I love Scotsmen!! *_*
…ecco perchè adoro gli scozzesi!!! *_*
Topics: Scotch | 18 Comments »