Whisky, the Water of Life
Conjured from an innocuous mix of malted barley, water, and yeast, malt whisky is for many synonymous with Scotland. Lowlanders and Highlanders produced whisky for hundreds of years before it emerged as Scotland's national drink and major export. Today those centuries of expertise result in a sublimely subtle drink with many different layers of flavor. Each distillery produces a malt with—to the expert—instantly identifiable, predominant notes peculiarly its own.
Whisky Types and Styles
There are two types of whisky: malt and grain. Malt whisky, generally acknowledged to have a more sophisticated bouquet and flavor, is made with malted barley—barley that is soaked in water until the grains germinate and then is dried to halt the germination, all of which adds extra flavor and a touch of sweetness to the brew. Grain whisky also contains malted barley, but with the addition of unmalted barley and maize.
Blended whiskies, which make up many of the leading brands, usually balance malt- and grain-whisky distillations; deluxe blends contain a higher percentage of malts. Blends that contain several malt whiskies are called "vatted malts." Whisky connoisseurs often prefer to taste the single malts: the unblended whisky from a single distillery.
In simple terms, malt whiskies may be classified into "eastern" and "western" in style, with the whisky made in the east of Scotland, for example in Speyside, being lighter and sweeter than the products of the Western Isles, which often have a taste of peat smoke or even iodine.
The production process is, by comparison, relatively straightforward: just malt your barley, mash it, ferment it, and distill it, then mature to perfection. To find out the details, join a distillery tour, and be rewarded with a dram. Check out www.scotlandwhisky.com for more information.
When tasting whisky, follow these simple steps. First, pour a dram. Turn and tilt the glass to coat the sides. Smell the whisky, "nosing" to inhale the heady aromas. If you want, you can add a little water and turn the glass gently to watch it "marry" with the whisky, nosing as you go. Take a wee sip and swirl it over your tongue and sense what connoisseurs call the mouthfeel. Swallow and admire the finish. Repeat until convinced it's a good malt.
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