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Scotch...
Scotch Whisky; A whisky distilled in Scotland from fermented local malted (germinated) barley & local grains that have been dried in a kiln over a ‘peat’ fire. This gives that particular batch a unique, rich & peaty flavor that carries into the bottle. Then the batch is stored in oak casks, specially selected to target the master distiller's idea of the perfect scotch. Some proud houses use only one single strain of oak casks. Some reuse casks from products such as port or madeira. Some houses use 'both'. In any event... There are basically two kinds of ‘Scotch’. 1. Malt Scotch Whisky, marketed as ‘Single Malt Scotch’ 2. Blended Scotch Whisky, the majority of all Scotch lies here. A blend of Malt & Grain Scotches. There are Five Geogaphic Regions in Scotland where Scotch Whisky is produced; Each region being madly passionate about their particular brew. 1) Lowlands 2. Islay (Island) 3. Campbletown 4. Highlands (East, West, North & South) 5) Speyside) All Scotches are aged in oak barrels, first… the distillate that comes from the distillery is called ‘Plain British Spirits’. Not until at least three years on the oak can it be called ‘Scotch Whisky’. Usually much longer, each producer has their own agenda. Often these casks used to age the have been formerly employed as a sherry, port or bourbon cask.. Although aging is a critical component of the overall process of making fine Scotch, WHERE is the all-important question. Where are the products from & where is it distilled? Blended Scotches comprise 95% of the North American market, however ‘Single Malt Scotch’ has been a popular & growing trend in Scotch Whisky Aficionados. To be labeled a ‘Single Malt’ it must be distilled in a single batch at the same distillery, using select ‘malted’ barley. There are scores of Single Malt distilleries, each producing a distinctive spirit. All must by law use the ‘malted barley’ as the main ingredient, the difference of each distinctive spirit arises out of the differences of, local climate, the water, the the peat used to dry the barley in a kiln. Different shapes of the ‘pot-still’ used to distill the batch are to this day experimented with, and of course the oak casks in which the Whisky is matured in. All these factors help by exposing their character in the flavor of the Scotch The complexity of this fine spirit is delightful! Yes... It's spelled correctly. Scotland & Canada use no 'e' in the spelling of their whisky.
The Macallan Glenlivet Glenfiddich Balvenie Dahwinnie Oban Lagavulin Laphroig Dewars, Chivas J & B or ‘Justerini & Brooks’ Cutty Sark Knockando
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