A History of Whisky (Whiskey)
Though whisky’s exact origins are unknown, its existence was first documented in Ireland in 1405. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wood.
Food Finds about Whisky (Whiskey)
- There are two legitimate spellings of whisky. One is ‘whisky’ – as spelled by Scotts and Canadians and the second is ‘whiskey’ – as spelled by the Irish and Americans.
- There is a dispute between the Irish and the Scotts, as to who were the first to make whisky.
- Scotch and Irish whisky are made the same way, with the exception of malting and distillation process.
- There are five basic classifications of whisky – Irish Whisky, Scotch Whisky, Bourbon, Canadian Whisky and American Whisky.
- The dark color of whisky comes from the wooden barrels in which it is aged. The wood expands and contracts with the change in temperature, making the movie in and out of the wood. The compounds from wood give whisky its dark color.
- The barrels made from American White Oak have been claimed to produce the tastiest whisky.
- Tennessee whiskey gets its distinct flavor and aroma characteristics from a unique process called “mellowing”.
- There are more than 5000 types of Single Malt Whisky.
- Whisky can be called Whisky only when it matured for a minimum of 3 years in oak casks.
- Single Malt Whisky comes from a single distillery and a single grain. However, it is possible that it underwent maturing in multiple casks.
- Blended Whisky is called Blended Whisky because of the mixture of Grain Whisky and multiple Single Malt Whiskies.
- Around 90 percent of Single Malt Whisky comes from Scotland.
- A whisky stops maturing after it is bottled.
- A closed bottle of whisky can be kept for more than 100 years and it will still be good to drink.
- After opening, a half-full bottle of whisky will remain good for five years.
- Pure malt whisky is produced only from malted barley.