Whisky

Whisky is a distilled spirit made from fermented grain mash. It is typically matured in wooden casks, which contribute flavor, color, and aroma.

Mashing: Mashing mixes crushed grain with hot water to convert starches into fermentable sugars. This step makes grain starch available for fermentation before distillation.
Barley: Barley is a cereal grain whose malted form supplies enzymes that convert starch into fermentable sugars. Malted barley is central to single malt production and often supports other grains in a mash.
Scotch whisky: Scotch whisky is whisky made and matured in Scotland under legally defined production and labeling rules. Scotch is a major regional style with distinct rules for production and maturation.
Aqua vitae: Aqua vitae is a historical name for distilled spirits, literally meaning “water of life.” The term connects whisky's name and early history to European distillation.
Blended whisky: Blended whisky combines different whiskies, often from multiple distilleries or production types. Blending balances distinctive batches into a consistent or deliberately complex whisky.
Fermentation: Fermentation is the process by which microorganisms convert sugars into alcohol and other compounds. Yeast creates the alcoholic wash and flavor compounds that distillation concentrates.
Corn: Corn is a cereal grain used as food, animal feed, and a source of fermentable starch in distilled spirits. Corn-heavy mash bills are characteristic of bourbon and many American whiskies.
Irish whiskey: Irish whiskey is whiskey made and matured in Ireland under legally defined production and labeling rules. Irish whiskey shares grain-spirit roots with Scotch but follows its own traditions and regulations.
Distillation in Scotland: Distillation in Scotland developed into a regulated industry producing whisky across the country. Scottish records and practices form a major documented strand of whisky history.
Whisky tasting: Whisky tasting is the sensory examination of a whisky's appearance, aroma, flavor, and finish. Tasting provides a structured way to describe differences created by production and maturation.

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