WHISKY

It is the alcoholic beverage obtained from the distillation of ferment ground cereal grains and aged in wooden...

It is the alcoholic beverage obtained from the distillation of ferment ground cereal grains and aged in wooden barrels, traditionally white oak. Your caloric graduation as its producer, ranges from 35 ° to 50 °. This drink, in England and Canada is known as Whisky, while in Ireland and the United States as Whiskey. The whiskeys produced in different countries are different due to differences in production methods, type and characteristics of grains and mainly due to the type of water used in its manufacture. For example, whiskey made in Scotland, known as Scotch Whisky, is inimitable because only scotland snowmelt water has to come from granite rock formations colorado. Due to this reason, most of the distilleries are in the places that have been installed since the water available is melting into some sort of rock formation. The American rock formations ranging from Pennsylvania, through southern Indiana and into Kentucky. The second equivalent training is in Maryland. Depending on their origin, whiskey alcohol content changes, counting many of the Scots and the Irish 35th with 40. Whiskeys average caloric intake is 264 kcal per 100 g (about 100 ml) drink. history There is no precise when whiskey first distilled in Scotland and Ireland record. The earliest written account that has been found dating from 1494 in which the proportion of "Eight rolls of malt for Mr. John Cor intended to produce aquavitae" indicated. However, he must have prior knowledge of the production of the drink since the Arab alchemist Albukassen was describing the distillation process in his writings of the 10th century. The term used to describe the distillation was aquavitae Latin that read, in English water of life. The Scots and the Irish literally translated the term as uisgebeatha Celta vocabulary, which was abbreviated by using a 'whiskey'. In the beginning, all produced their own Highlanders distilling whiskey being her hard and harsh results, only the Caledonians could appreciate. Commercial distillation to export data from 1814 when excise taxes were imposed and distilleries smaller capacity 500 gallons were banned. Consumption was very local to both Scots Irish. The main contributor to the popularity of whiskey was Robert Stein, who invented a distillation of continuous operation. In 1832 the invention was patented by Aeneas Coffey with some improvements. These improvements allowed the continuous distillation with thinner and smoother than those produced hitherto qualities. Even today, the columns are known as they were patented or columns Coffey, and are characterizing all Scottish whiskeys (Scotch) for its mild flavor, full-bodied and with some smoked malt. Basic description of the manufacturing process The process begins with the cleaning of barley, which is stripped of all its impurities and dust, is then soaked with water, leaving it to germinate for 12 to 15 days. From there it is taken to the ovens for drying, this operation is done with the purpose of acquiring barley taste of smoke, which is obtained using a class called peat charcoal. After the malt is ground, mixed with hot water and poured into a Cuba where soluble sugars are converted into wort are removed for fermentation. The wort is cooled and placed in large vats where yeast is allowed to ferment, becoming a low-alcoholic liquid called "wash". Historically the "wash" was distilled twice in copper stills, of first obtaining a liquid called "low wine" that produced distilled spirits trasla second. Once aged, the alcohol concentration of the liquid is reduced by adding distilled water, then filtering and bottling. Types of Whiskey The Scottish malt distilleries making whiskey using only barley, and distillation is done in classic stills variable but usually small dimensions, thus a product of intense flavor of great complexity and diversity is obtained. Distillers grain cereals used especially for barley and oats distillers continuous distillation, thus producing a mild flavored liqueur. Most malt Scotch whiskey is used for the manufacture of mixed Scotch. Irish whiskey is smooth, silky and round to the Scot. The US whiskey is characterized by the fact that different obtained from rye, corn (the term applies bourbon whiskey unmixed corn), barley, and occasionally wheat, as well as the strong scent acquiring vanilla whiskey during maturation in new oak barrels burned.

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