Drinking single malt scotch

Few works of the distiller's art can evoke the kind feelings and strong reactions from his most loyal supporters who can Scots mentioned in his homeland as acquavitae, "water of life."

Scotch is what it is and gives rise to the emotions, it does because of what it represents - in the heart of the earth from which it springs. Single Malt Whiskey, in its annual aging, inhalation of the dish, in and out, summer and winter, through expansion and contraction, assumes the character of the local soil and weather conditions. Although the ingredients and materials used to make whiskey - the barley malt, wood or peat, copper pot still and aged sherry-wood or bourbon casking - are made or harvested locally, and there is no Scot who will tell them that he can not taste and smell much spiritual home when nosings his favorite whiskey. For people away from their homeland, a single malt from their part of Scotland is home.

Because of this, is the region of Scotland from which malt is distilled is very important, and each region is probably characterized by its own separate nose and taste characteristics. Traditionally, the primary whiskey types of regions are the Highland malt, which is characterized by a generally sweeter, smoother taste (and further subcategorized, with the largest category is the Speyside malt) Lowland malt, which is dry and has a slightly higher alcohol content ( but with fewer individual differences in the region; Islay malt, which is the most identifiable because of their powerful, peat-dried, nose, and their flavor savor a cold, windy outer Herbides country with iodine and seaweed flavor and hints of Campbell town, as is something between the lowlands and the highlands in the degree of sweetness, but with a pronounced smoky foundation with great body and a slightly salty tang.

Despite regional differences, all Scotch whiskey is produced by grinding a particular type of grain or grain to a very coarse texture - "crash" instead of soil - and then move the grain to a "mash tuna," where water usually from a protected and often revered local source, which runs through the grain by hot temperatures, much like the first step in making beer. The starch is extracted from grains in this process. But the question here is not just some Scots, but the single malt Scotch. "Single malt" Scotch whiskey must be made only from malted barley. The barley used to make singlemalts grown in special areas set aside by the distilleries, for their use. These barley hybrids are the result of generations of experimentation and breeding for a certain flavor, sugar yield (and thus higher alcohol content) and smoothness. Introduction of other types of grain requires that whiskey can be categorized as a "blend" instead of a single malt.

The resulting liquid in TUN then sieved through a Lauder tuna (and also like the liquid in the beer process called "wort"), then cooled to between 22 and 24 degrees and run back into a separate tank where yeast is added. Here is the solution fermentable sugars in wort are converted to alcohol. This is very similar to the first step in making beer.

The yeast is left in the solution for different amounts of time, depending on the wishes or traditions specific maker or whiskey distillery. Once fermentation is completed, a strong ale called pot ale still, which is about 9% alcohol. This solution is distilled, which means that most of the water is removed, and the strength is concentrated by heating in copper stills. These stills are either continuous stills, called a Coffey still grain whiskey, or the solution is distilled twice, in case of single malt whiskey through a pair of pot stills. Pot stills used in most single malt distilleries are onion or pear-shaped, with tall, slender neck, designed to help alcohol condense. The resulting liquid is cooled and placed in vats. The Macallan, for example, made entirely from expensive, soft malty "Golden Promise" barley, and the distillery uses Oaken sherry casks from Spain for aging his whiskey.

The furor over minute details about a particular whiskey in hand, the special circumstances Scots are not so demanding. Actually distilleries can identify three types of Scotch whiskey malt whiskey, which includes singlemalts with which most people know, different types of grain whiskey and mixtures.

Malt whiskey is made from one hundred percent malted barley, and only from malted barley. Grain whiskey is made from a variety of grains - rye, corn and even rice - and blend may or may not include malted barley. Blended whiskey, characterized by Johnny Walker brand of Scotch, is a mixture of malt and grain whiskey mixed in batches and placed in the same bottle.

Still, there are actual legal requirements that must be met before a drink can be called "Scotch." Scotch Whiskey is only if it has matured in oak casks in Scotland for a minimum three years. A second law requires that genuine Scotch whiskey shall be 40% alcohol. Contrary to some beliefs, there is no legal requirement for Scotch whiskey be bottled in Scotland, the requirements for designation as Scots are met by the aging and alcoholic specifications. The age of a Scottish whiskey, as shown on the label determined by how long it was aged in barrels, not the date it was distilled. So bought a Scotch in 2000, but distilled and casked in 1950 and removed from the dish in 1962, twelve years old, not fifty years old Scotch. And there may actually be a blend or "marry" other single malt batches from the same distillery. Some lots may be 25 years old, may be some fifteen, some ten. Age indicated on the label will be, by law, the youngest of these parties - if the younger party is ten years, so whatever the rest of the pollutants were all thirty years old: It is ten years old Scotch.

Whether you drink a Scotch to contemplate the beautiful highlands or imagine a windswept Islay country, or simply to experience the smooth, warm, malt sweetness and spicy smoke, knowing the ingredients, processes and history of Scotch whiskey makes drinking so much more enjoyable . Try it neat, in a small glass and enjoy.