As we all know, the whisky is a cereals distilled beverage of Irish and Scottish origins, which dates back to the time of the Celts. The first written documents do not appear before the XV century. This is one of the most consumed alcoholic beverages in the world, and a culture around its production and tasting has developed, comparable, in some countries, with the wine culture of the Mediterranean area of Europe.
If we classify the different types of whisky, its place of origin is key, since according to where the raw materials used are produced, the beverage can vary greatly, and its development process, which may involve different techniques that influence taste and nose, aging and conservation.
Thus, we can distinguish between the following categories:
Among the Scotch there are different varieties: The grain whiskey, non- malted barley and corn, and aged for a minimum of 4 years. The Malt whiskey, which is usually the most appreciated, elaborated entirely from malted barley and aged in oak that previously contained Sherry or Bourbon. The Blended, which comes from the mixture of the above, so that a variety of aromas and flavors with different characteristics are created.
The Irish one is similar to the malt whisky in its preparation, but is distilled three times and uses a portion of unmalted barley and dried malt coal instead of peat, such as Scotch whiskey. The result is a drink with a more pronounced flavor and great personality..
As for the Americans, the best known is the bourbon, made from corn, malted barley and rye, but we must also highlight the rye varieties , corn (maize), tennessee (similar to bourbon but greater presence of com corn) and Canadian, developed on rye and malted barley and corn presence in smaller proportions.
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