Earthy, and a salt influence from aging so close to the ocean. Islay- Heavy smoke and peat, like drinking a campfire.Typically, a Highland Scotch is the most full bodied. Highland/Island-A bit of smoke, slightly more than lowland, some floral and fruit flavors, a little bit of sweetness. Lowland-A hint of smoke, floral notes, very light, short finish.Speyside- Soft, fruity and sweet flavors, honey.Usually, but not always, different regions are associated with different flavors: Scotch has a lot of unique flavors, influenced by a lot of factors. The final product must be at least 40% alcohol by volume.The whiskey cannot have added substances other that water and plain caramel coloring.The product must retain the color, aroma, and taste of the raw materials used and method of production and aging.Must be aged for a minimum of 3 years in oak casks no larger than 700L in an excise warehouse in Scotland.Be distilled to an alcoholic strength of less than 94.8% alcohol by volume, or 190 proof.Be fermented at the distillery only by adding yeast.Be converted at the distillery to a fermentable substrate only by endogenous enzyme systems.Be processed at that distillery into a mash.It must be produced at a distillery in Scotland from water and malted barley, and only whole grains of other cereals may be added.There are records of whisky being produced in Scotland since the 1400’s. Scotch Whisky, again just referred as Whisky in Scotland, is the original whisky.
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