Whisky(wei shi ji )

Whisky practice:

Raw materials for making Whisky:

Wheat, grain, etc.

Whisky making steps:

1. Barley germination.

2. Baking malt.

3. Pulping.

4. Distillation.

5. Aging. After fermentation, whisky must be infused into oak barrel for aging to make the wine mature and improve its quality.

6. Blending. Blending is a very important link in the production process of whisky, which is related to the quality and quality of products.

Whisky characteristics:

Most of them are brownish red, clear, elegant, mellow, soft and long aftertaste.

Whisky

synonym

Whisky (type of wine) generally refers to whisky

Whisky (whisky, whiskey), is a kind of barley and other cereals brewed in oak barrels aged for many years, mixed into about 43 degrees of strong distilled liquor. The British call it "the water of life.".

According to the origin, it can be divided into four categories: Scotch whisky, Irish whisky, American whisky and Canadian whisky.

The brewing process of whisky is divided into six steps: germination, saccharification, fermentation, distillation, aging and blending.

Historical origin

A brief account of the origin

As of 2014, the origin of whisky has been unknown, but it is certain that whisky has been produced in Scotland for more than 500 years, so Scotland is generally regarded as the birthplace of all whiskies.

According to the Scotch Whisky Association, Scotch whisky was developed from a drink called "uisge Beatha" (meaning "water of life").

Scotch whisky in the 15th century, more as a cold medicine.

In the 11th century, Irish monks arrived in Scotland to spread the gospel, which brought the distillation technology of Scotch whisky.

In 1780, there were only eight legal distilleries, while there were more than 400 illegal distilleries large and small. They can only cut corners to produce whisky, and the reputation of Scotch whisky is becoming "bad".

In 1823, the British Parliament enacted the "exception act" to create a relatively relaxed tax environment for the legal distillery, while vigorously "encircling" the illegal distillery, thus greatly promoting the development of Scotch whisky industry.

In 1831, the column still was introduced into Scotland. This kind of retort can carry out continuous distillation, greatly improving the distillation efficiency, thus reducing the price of whisky and making whisky more popular.

The dispute of origin

The Irish version

Irish historians believe that the oldest Scottish Winery (lslay, Isla of Eira) is located opposite Ireland, while the oldest whisky winery, Bushmills, was officially established in 1608.

 

They also proved that the winery had been in production for some time before it was officially established. They used the words in the description of Pembroke shire published in 1602 to prove their conclusion: "most of the immigrants from Ireland used to be craftsmen. They produced a lot of distilled liquor and sold it in Britain on horses and mules.".

 

Scotland's story

Scottish historians defend their point by citing the earliest written record of barley used to make distilled spirits.

 

These records are found in the Scottish Literature of 1494. In the annals of the British exchequer at that time, there was such a record: "eight bushels of wheat were paid to friar John Cole to make distilled wine." (eight balls of malt to friar John corwherewith to make Aqua Vitae).

 

A commonly accepted statement

As for the origin of whisky, both Irish whisky and Scotch Whisky admit that they have a common ancestor, which is "water of life (distilled wine)" (called Aqua Vitae in Latin and uisge Beatha in Welsh). Later, it gradually became the whisky in Scottish and the whiskey in Irish.

 

Chronology of Events

Wine classification

General classification

The classification of whisky is mainly based on raw materials, storage time, alcohol degree and national origin.

 

According to the different raw materials, whisky can be divided into pure wheat whisky, cereal whisky and rye whisky.

 

According to the storage time of whisky in oak barrels, it can be divided into several years to several decades and other varieties with different ages. All Scotch whiskies have a requirement that they should be aged in oak barrels for at least 3 years.

 

According to the alcohol content, whisky can be divided into 40-60 degrees and other different alcohol content of whisky.

 

Technology of various countries

The representative whisky classification method is to divide whisky into Scotch whisky, Irish whisky, American whisky and Canadian whisky, Japanese whisky and whisky from other countries according to different production places and countries.

 

Scotch Whisky

Native to Scotland, it is made from malt which is dried and roasted with peat to produce unique flavor. The brewing process includes six steps: soaking barley in water for germination, drying, crushing malt, adding water into the tank for saccharification, adding yeast into the barrel for fermentation, twice distillation, aging and mixing.

Scotch whiskies are different in the use of raw materials, distillation and aging methods, and can be divided into four categories: single malt, pure malt, blend and grain whisky.

 

It should be stored in Scotland for at least 3 years. 15-20 years is the best quality wine. After 20 years, the quality of the wine will decline. The color is brown and yellow with red color, clear and bright, the smell is burnt and fragrant, with strong smoke smell.

American whisky

The main methods of American whisky classification are: according to the basic production process (pure whisky, mixed whisky, light whisky), according to the grain used (Bourbon Whisky, rye whisky, corn whisky, wheat whisky, malt whisky), according to the fermentation process (sour malt whisky, sweet malt whisky), according to the filtration process（ Tennessee whisky), according to the national regulatory system (bonded whisky), according to the personality characteristics (single barrel whisky, small batch Bourbon Whisky, vintage whisky).

 

Corn and other cereals as raw materials, native to the southern United States, with the addition of wheat corn as brewing raw materials, after fermentation, distillation, into the inside of the oak barrel smoked charred brewing 2-3 years.

When bottling, add a certain amount of distilled water and dilute it. American whisky is not as strong as Scotch whisky, but has unique oak aroma.

Irish whisky

There are four types of Irish whiskies: Whiskey potstills, grain whiskey, whiskey single malt and blended whisky.

 

Features: soft, like burning in the mouth.

Native to Ireland, it is brewed from malt of wheat, barley and rye. After three times of distillation. Then it is aged in barrels, which generally takes 8-15 years.

When bottling, it should be diluted with water. Because the raw material is not smoked and baked with peat, there is no burnt flavor, and the taste is soft and long. It is suitable for making mixed wine and drinking with other drinks.

Canadian whisky

The history of Canadian whisky began on the shore of Lake Ontario, where British immigrants built the first winery in the early 19th century. Canadian whisky has been influenced by the French, who are in 1

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