Whiskey or whiskey is a kind of distilled alcoholic drink made from fermented grains of wheat. Various grains (which may be malt) are used for different varieties, including barley, corn (maize), rye, and wheat. Whiskey is usually aged in a wooden barrel, commonly made of a charred white oak tree.
Whiskey is a spirit that is strictly regulated around the world with many classes and types. The unique unifying characteristics of different classes and types are the fermentation of grain, distillation, and aging in wooden barrels.
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Etimologi
The word whiskey is an anglicisation of the classic Gaelic word (uisce) "(now written as uisce in Irish Gaelic, and uisge in Scottish Gaelic). Alcohol distilled is known in Latin as aqua vitae ("living water"). This translates to Old Irish as uisce beatha ("water of life"), which becomes in Irish and uisge beatha [' k ?? 'b? h?] in Scottish Gaelic. The earliest form of the word in English includes usgnebagging (1581), usquebaugh (1610), usquebath (1621), and usquebae (1715).
Name and spelling
Many are made of two spellings of words: whiskey and whiskey . There are two schools of thought on this issue. One is that spelling differences are only a matter of regional language convention for the spelling of words, indicating that the spelling varies depending on the intended audience or the author's personal background or preferences (such as the difference between color and color i>; or recognize and recognize ), and the other is that the spelling must depend on the style or origin of the spirit being described. There is general agreement that when quoting the exact name is printed on a label, the spelling on the label should not be changed.
Spelling whiskey is common in Ireland and the United States, while whiskey is used in all other whiskey-producing countries. In the US, its use is not always consistent. From the late 18th century until the middle of the twentieth century, American writers used both spellings interchangeably until the introduction of the newspaper style guides. Since the 1960s, American authors have increasingly used whiskey as the accepted spelling for old wheat spirits made in the US and
"Scotch" is an internationally recognized term for "Scotch whiskey".
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History
It is possible that distillation is practiced by the Babylonians of Mesopotamia in the 2nd millennium BC, with perfume and aromatics being refined, but this is subject to the interpretation of uncertain and arguable evidence.
The earliest specific chemical distillation was by the Greeks in Alexandria in the 1st century, but this is not a distillation of alcohol.
Medieval Arabs adopted the Greek Alexandrian distillation technique, and written records in Arabic began in the 9th century, but again this is not a distillation of alcohol.
The channeling technology passed from medieval Arabs to medieval Latin, with the earliest note in Latin in the early 12th century.
The earliest records of alcohol distillation existed in Italy in the 13th century, where alcohol was distilled from wine. Initial descriptions of this technique are given by Ramon Llull (1232 - 1315). Its use spread through medieval monasteries, mostly for medicinal purposes, such as the treatment of colic and smallpox.
Art distillation spread to Ireland and Scotland no later than the 15th century, as did the common European practice of distillation "aqua vitae", alcohol alcohol, especially for medicinal purposes. The practice of drug refining eventually graduated from a monastic to a secular setting through a professional medical practitioner of the time, The Guild of Barber Surgeons. The earliest mention of whiskey in Ireland dates from the seventeenth century Annals of Clonmacnoise, which attributes the death of a chief in 1405 to "take surfeit aqua vitae" at Christmas. In Scotland, the first evidence of whiskey production came from an entry in the Exchequer Rolls for 1494 in which the malt was sent "To Friar John Cor, by king's order, to make aquavitae", enough to make about 500 bottles.
James IV of Scotland (r.1488-1513) reportedly likes Scotch whiskey, and in 1506 the city of Dundee bought a large number of whiskeys from the Guild of Barber Surgeons, which held a monopoly on production at the time. Between 1536 and 1541, King Henry VIII of England dispersed monasteries, sending their monks to the general public. The production of whiskey moved from monastic environments and to private homes and farms as new independent monks needed to find ways to earn money for themselves.
The distillation process is still in its early stages; The whiskey itself is not allowed for age, and as a result it feels very raw and brutal compared to the current version. The Renaissance-era whiskey is also very strong and not watery. Over time, whiskey evolved into a more refined drink.
With a license to distill Irish whiskeys from 1608, Old Bushmills Distillery in Northern Ireland is the oldest licensed whiskey distillery in the world.
In 1707, the Acts of Union merged England and Scotland, and after that taxes increased dramatically.
After the British Malt Tax of 1725, most Scottish distillations were closed or forced underground. Scotch whiskeys hidden beneath the altar, in coffins, and in every available space to avoid government excisemen or revenuers. Scottish Distillers, who operate from homemade remnants, take to distill whiskey at night when the darkness hides the smoke from the broth. For this reason, the drink is known as moonshine. At one point, it was estimated that over half the Scottish whiskey output was illegal.
In America, whiskey is used as a currency during the American Revolution; George Washington operates a large refinery in Mount Vernon. Given the distance and primitive transport of colonial America, farmers often find it easier and more profitable to turn corn into whiskey and transport it to the market in that form. This is also a highly coveted curiosity and when additional taxes were levied on him in 1791, the Whiskey Rebellion erupted.
Drink Scotch whiskey was introduced to India in the nineteenth century. The first distillery in India was built by Edward Dyer in Kasauli in the late 1820s. The operation was immediately diverted to nearby Solan (close to British summer capital Shimla), as there was an abundant supply of fresh water there.
In 1823, the British passed the Customs Law, legalized the distillation (at a cost), and this practically ends the large-scale production of Scottish liquor.
In 1831, Aeneas Coffey patented Coffey, allowing cheaper and more efficient whiskey distillation. In 1850, Andrew Usher began producing whiskey blended which was mixing traditional wok still with the whiskey of the new Coffey. The new distillation method is scorned by some Irish refiners, who stick to their traditional pots. Many Irish people think that the new product is not actually a whiskey at all.
In the 1880s, the French brandy industry was ruined by phylloxera pests that destroyed many grapes; as a result, whiskey becomes the main liquor in many markets.
During the US Prohibition era that lasted from 1920 to 1933, all alcohol sales were banned in the country. The federal government makes exceptions for whiskey prescribed by doctors and is sold through official pharmacies. During this time, Walgreens's pharmaceutical network grew from 20 retail stores to nearly 400.
Production
Distillation
A still to make whiskey is usually made of copper, because it removes sulfur-based compounds from alcohol which would make it uncomfortable to drink. Modern stills are made of stainless steel with copper innards (pipes, for example, will be coated with copper along with copper slabs along the wall still). The simplest standard distillation apparatus is commonly known as a still pot, consisting of a single heated chamber and a vessel for collecting purified alcohols.
The remainder of the column is often used in the production of wheat kernels and is the most commonly used type still in the production of bourbon and other American whiskey. The columns still behave like a series of single pots, which form in long vertical tubes. While a single pot still filled with wine may produce an enriched vapor of up to 40-60% alcohol, the column can still reach a steam alcohol content of 95.6%; azeotropic mixture of alcohol and water.
Aging
Whiskey is not ripe in a bottle, just in the barrel, so the "age" of the whiskey is only time between distillation and bottling. It reflects how many barrels have interacted with whiskey, changing the order and the chemistry. Whiskey that has been bottled for years may have a scarcity value, but it is not "older" and not always "better" than newer, more mature whiskers in the wood for the same time. After a decade or two, additional aging in the barrel does not always increase the whiskey.
While aging in wooden casks, especially American oak and French oak bins, whiskey has six processes that contribute to the final flavor: extraction, evaporation, oxidation, concentration, filtration, and coloration. Extraction typically produces whiskey which obtains a number of compounds, including aldehydes and acids such as vanillin, vanilic acid, and syringaldehyde. Distillers will occasionally age their whiskey in vats previously used for other ages of spirits, such as rum or sherry, to provide a special flavor.
Packaging
Most whiskey is sold at or close to 40% abv alcohol power, which is the legal minimum in some countries - although its strength may vary, and whiskey powers may have as much as twice the percentage of alcohol.
Export
Whiskey is probably the most famous of Scottish made products. Exports have increased by 87% in a decade through 2012 and contributed more than £ 4.25 billion to the UK economy, which makes up a quarter of all food and beverage revenues. In 2012, the US is the largest market for Scotch whiskey (Ã, Â £ 655 million), followed by France (Ã, Â £ 535 million). It is also one of the five largest export-producing manufacturers in the UK and supports about 35,000 jobs. The main whiskey production areas include Speyside and Isle of Islay, where there are eight distilleries that provide the ultimate source of work. In many places, the industry is closely related to tourism, with many distilleries also serving as a £ 30 million GVA attraction each year.
In 2011, 70% of Canadian whiskeys were exported, with about 60% going to the US, and the rest mostly to Europe and Asia. 15 million Canadian whiskey cases were sold in the US in 2011.
Type
Whiskey or whiskey products are produced in most areas grown in wheat fields. They differ in basic products, alcohol content, and quality.
- Malt whiskey is made primarily from malt barley.
- Whiskey grains are made from any kind of grain.
Malt and grains are combined in various ways:
- Single malt whiskey is a whiskey from a single distillery made from mash that uses only one specific grain seed. Unless whiskey is described as a one-tong , this whiskey contains whiskey from many vats, and different years, so the blender can achieve a recognizable flavor as typical of distillation. In most cases, a single malt bears the name of a distillery, with an age statement and perhaps some indication of some special treatment such as maturation in a port wine vat.
- Blended malt whiskey is a mixture of single malt whiskeys from different distilleries. If whiskey is labeled "pure malt" or simply "malt", it is almost certainly a mixed malt whiskey. This was previously called "vatted malt" whiskey.
- Blended whiskey is made from a mixture of different types of whiskey. The mixture can contain whiskey from many distillations so that the blender can produce a taste consistent with the brand. Therefore, the brand name can remove the distillation name. Most Scotch, Irish and Canadian whiskeys are sold as part of the mix, even when spirits are the product of a distillery, as is common in Canada. American mixed whiskey may contain neutral spirits.
- The power of laundry (also known as barrel proof ) is a sparse whiskey, and usually only the best whiskey is bottled in this way. They are bottled from small vats or just dissolved a little.
- Single Tong (also known as singular ) whiskey is packed from a standalone barrel, and often bottles are labeled with a certain barrel and bottle number. These whiskey flavors can vary substantially from barrels to a brand.
America
American whiskey is distilled from a fermented cereal grain collision. It should have flavor, aroma, and other characteristics commonly associated with whiskey.
Some types of whiskey registered in the United States federal regulations are:
- Bourbon whiskey - made of mash consisting of at least 51% corn (maize) and aged in new oak barrels.
- Whiskey corn - made of mash consisting of at least 80% corn and not aged, or, if aged, aged in barrels not used or used.
- Malt whiskey - made of mash consisting of at least 51% malt barley
- Whiskey Rye - made of mash consisting of at least 51% rye
- Rye malt whiskey - made of mash consisting of at least 51% malt rye
- Wheat wheat - made of mash consisting of at least 51% wheat
This type of American whiskey must be distilled to no more than 80% alcohol by volume, and barrel no more than 125 proofs. Only water can be added to the final product; the addition of dyes or flavorings is prohibited. Whiskey-whiskey must be aged in new charcoal containers, except for corn whiskey that does not have to be old. If it is old, it should be in an unusual oak barrel or in the barrel used. Whiskey corn is usually unaged and sold as a version of the moonshine law.
If one of these whiskey types reaches two years or older, it is also defined as straight , for example, straight rye whiskey . Whiskey that meets all of the above requirements but comes from less than 51% of a particular item can be called just straight whiskey without mentioning a grain.
US regulations recognize other whiskey categories, including:
- Blended whiskey - a mixture containing a straight whiskey mixture and a neutral grain spirit (NGS), and may also contain flavorings and dyes. The percentage of NGS should be disclosed on the label and probably as much as 80% by gallon of evidence.
- Lightweight whiskers - manufactured in the US at over 80% alcohol by volume and stored in new or unusual containers
- Spirit whiskey - a neutral spirit mix and at least 5% of the more stringent whiskey categories
Another important labeling on the market is Tennessee whiskey, where Jack Daniel, George Dickel, Collier and McKeel, and Benjamin Prichard are the only brands currently bottled. The main difference defining Tennessee whiskey is the use of the Lincoln County Process, which involves filtering whiskey through charcoal. The rest of the distillation process is identical to bourbon whiskey. Whiskey sold as a "Tennessee whiskey" is defined as bourbon under NAFTA and at least one other international trade agreement, and is equally necessary to fulfill the legal definition of bourbon under Canadian law.
Australia
Whiskey Australia has won global whiskey and medal awards, including the World Whiskeys Awards and Jim Whiskey Bible's "Liquid Gold Awards" Jim Murray.
Canada
Under Canadian law, Canadian whiskey must be produced and aged in Canada, distilled from fermented wheat cereal mash, aged in wooden barrels with a capacity limit of 700 liters (185 gal US, 154Ã, gal) for no less than three years, and " taste, and character commonly associated with Canadian whiskey ". The terms "Canadian Whiskey", "Rye Whiskey" and "Canadian Rye Whiskey" are legally indistinguishable in Canada and require no specific grain in production and often combine two or more grains. Canadian whiskeys can contain caramels and flavoring in addition to mash mash sprouts, and there is no maximum limit on distilled alcohol levels. For export under one of the "Canadian Whiskey" designations, whiskey can not contain more than 9.09% of imported spirits.
Canadian whiskeys are available worldwide and are culturally significant exports. Famous brands include Crown Royal, Canadian Club, Seagram's, and Wiser's among others. The historic popularity of Canadian whiskeys in the United States is partly the result of a rum runner illegally importing into the country during the American Prohibition period.
Danish
Denmark began producing whiskey in early 1974. The first Danish single malt sold was Lille GadegÃÆ'Â¥r rd from Bornholm, in 2005. Lille GadegÃÆ' Â¥ rd was also a winery, and used his own wine vat for mature whiskey.
The second whiskey malt whiskey sold is the No.1 Edition of the Braunstein brewery and distillery. It was distilled in 2007, using water from the Greenland ice sheet, and entered the market in March 2010.
The other distillery is Stauning Whiskey, based in Jutland.
English
Currently there are at least six distillations that produce English whiskey. Although Britain was not particularly well-known for making whiskeys, there were distillers that previously operated in London, Liverpool and Bristol until the late 19th century, after which the production of single English malt whiskeys ceased until 2003.
Finnish
There are two distilleries working in Finland and the third is under development. Whiskey retail sales in Finland are controlled solely by Alco's alcoholic state monopolies and strong alcohol-based ads are prohibited.
Germany
German whiskey production is a relatively new phenomenon that has only just begun in the last 30 years. The resulting styles resemble those made in Ireland, Scotland and the United States: single malts, blends, grains, and styles such as bourbon. There is no standard spelling of German whiskey with distilleries using "whiskey" and "whiskey". In 2008 there were 23 distillations in Germany producing whiskey.
Indian
India consumes almost as much whiskey eaten by the whole world. Distilled alcoholic drinks labeled "whiskey" in India are generally combined by neutral spirits distilled from molasses fermented with only a small portion consisting of traditional malt whiskey, usually about 10 to 12 percent. Outside of India, such drinks are likely to be labeled rum. According to the annual report of the Scotch Whiskey Association 2013, "there is no mandatory definition of whiskey in India, and Indian voluntary standards do not require whiskey to be distilled from cereals or to mature." Ninety percent of the whiskey consumed in India is molasses-based, although whiskey is wholly distilled from whole grains and other grains, is also produced and sold. Amrut, the first malt whiskey produced in India, was launched on August 24, 2004.
ireland
Irish whiskey is usually distilled three times, Cooley Distillery being an exception because they also double distillate. Although traditionally distilled using pot stills, the columns are still now used to produce whiskey wheat for the mix. By law, Irish whiskey must be produced in Ireland and aged in wooden casks for a period of not less than three years, though in practice it is usually three or four times that period. Malt is not used almost always in use, the main exception is Whiskey Connemara Peated Malt. There are several types of common whiskey to Ireland: single malt, single grain, whiskey mixed and pure pot still whiskey.
Irish whiskey was once the most popular spirits in the world, although the long period of decline from the late 19th century to the end of the 20th century greatly damaged the industry, so much so, although Ireland boasted over 30 distilleries in the 1890s, a century later this number fell into just three. However, Irish whiskey has seen a major revival in popularity since the late 20th century, and has become the fastest growing spirit in the world every year since 1990. With exports growing more than 15% per year in recent years, existing distilleries has been expanded and a number of newly built distillations. By the end of 2016, Ireland now has sixteen operating distilleries, with at least fourteen more in the planning stages. However, only five are operating long enough to have a product that is old enough to be sold, and only one operates before 1975.
Japanese
The model for Japanese whiskey is a single Scotch malt, although there are also examples of Japanese whiskey mixed. The base is a barley malt mash, dried in a burning stove with a little peat (though much less than in Scotland), and a flute using the pot still method. Prior to 2000, Japanese whiskey mainly for domestic and export markets was limited. Japanese whiskeys like Suntory and Nikka won many prestigious international awards between 2007 and 2014. Japanese whiskey has earned a reputation for quality.
Scotch
Scotch whiskey is generally distilled twice, although some are distilled for the third time and others even up to twenty times. The Scotch Whiskey regulations require anything that contains the label "Scotch" to be distilled in Scotland and matured for at least three years in oak barrels, among others, more specific criteria. Any statement of age on the bottle, in the form of numbers, should reflect the age of the youngest Scotch whiskey used to produce the product. Whiskey with a statement of age is known as a guarantee of the age of whiskey. Scotch whiskey without an age statement may, by law, be as young as three years.
The basic types of Scotch are malts and grains, which are combined to create a mixture. Scotch malt whiskeys are divided into five main areas: Highland, Lowland, Islay, Speyside and Campbeltown.
Swedish
Whiskey began production in Sweden in 1955 by the now-defunct whiskey brand Skeppets . Their last bottle was sold in 1971. In 1999, Mackmyra Whiskey was founded and is currently the largest producer and has won several awards including the European Whiskey of the Year in Jim Murray's Jim Whiskey Bible 2011 and Wine & International. Spirit Competition (IWSC) 2012 Award for Best European Spirits Producer 2012.
Taiwan
Kavalan is the first and only distillation in Taiwan. In January 2010, one of the distillery products caused a furore by beating three Scotch whiskeys and one English whiskey in a blind show held in Leith, Scotland, to celebrate Burns Night. [4] [5] The distillery was named by Whiskey Magazine as World Icons of Whiskey "Whiskey Visitor Attraction of the Year" for 2011, and its product has won several awards others. [3] In 2012, Solist Solai Fino Sherry Cask malt whiskey named "new whiskey this year" by Jim Murray in his book, Jim Whiskey Bible . [6] In 2015, Kavalan's Solist Vinho Barrique Single Cask was crowned as the world's finest single malt whiskey by the World Whiskeys Awards. [7] [8] In 2016, Kavalan Solist Amontillado Sherry Single Cask was named the finest single malt whiskey in the world by the World Whiskey Awards.
Welsh
Although the whiskey distillery in Wales began in the Middle Ages, no commercial distilleries were operated during the 20th century. The emergence of the movement of simplicity saw a decline in commercial production of liquor during the 19th century and in 1894 the production of the Welsh whiskey ceased. Recently, however, there has been a revival of Welsh whiskey.
The revival of Welsh whiskey began in the 1990s. Originally malt whiskey "Prince of Wales" was sold as a Welsh whiskey but only mixed scotch bottles in Wales. A lawsuit by Scotch refiners ended the company. In 2000, Penderyn Distillery began production of Penderyn single malt whiskey. The first bottle went on sale on March 1, 2004, St. David's Day, and is now sold worldwide. Penderyn Distillery is located in Brecon Beacons National Park and is considered the smallest distillation in the world.
More
ManX Spirit from the Isle of Man is distilled elsewhere and redistributed in countries of nominal "origin". The ManX Distillery picked up a mature adult malch whiskey and refined it again.
In 2010, Czech whiskey was released, "Hammer Head" aged 21 years.
In 2008, at least two distilleries in the Caucasus region that produce brandy have traditionally announced their plans to enter the Russian domestic market with whiskey. Stavropol-based Praskoveysky-based distillers base their products on Irish whiskey, while in Kizlyar, "Whiskey Russia" Dagestan announces Scotch-inspired drinks in a variety of malt, blended and wheat.
DestilerÃÆ'as y Crianza del Whiskey S.A. is a whiskey distillery in Spain. The eight-year-old Whiskey DYC is a combination of malt and spirits distilled from barley separately separated for at least eight years in American oak casks.
Frysk Hynder is the sole Dutch malt, flute and bottle in Frisian Us Heit Distillery . This is the first single malt produced in the Netherlands.
Whiskey Buckwheat is produced by Distillerie des Menhirs in Brittany, France, and by some refiners in the United States.
Chemistry
Overview
Whiskey and other distilled beverages, such as cognac and rum, are complex beverages containing a variety of flavoring compounds, of which about 200 to 300 are easily detected by chemical analysis. The flavoring chemicals include "carbonyl compounds, alcohols, carboxylic acids and their esters, compounds containing nitrogen and sulfur, tannins, and other polyphenolic compounds, terpenes and heterocyclic compounds containing oxygen" and esters of fatty acids. Nitrogen compounds include pyridine, picoline and pyrazine. Sulfur compounds include thiophen and polysulfides that seem to contribute to whiskey grilled characters.
Pain of malt treat
The typical smoky flavor found in different types of whiskey, especially Scotch, is due to the use of peat smoke to treat malt.
Pain of distillation
The flavor of whiskey is partly determined by the presence of flower oils of congeners and fusel. Fusel oil is a higher alcohol than ethanol, slightly toxic, and has a strong and unpleasant odor and taste. Excess fusel oil in whiskey is considered a defect. Various methods are used in the distillation process to remove unwanted fusel oil. Traditionally, American refiners focus on secondary filtration using charcoal, gravel, sand, or linen to remove unwanted distillates.
Acetals quickly form in distillation and are found in many distilled beverages, the most prominent of which is diethyl acetylal acetaldehyde (1,1-diethocetane). Among the highest-level whiskey is associated with malt whiskey. This acetal is the main taste compound in sherry, and gives the aroma to the fruit.
Diacetyl keteton (2,3-butanedione) has a buttery aroma and is present in almost all distilled drinks. Whiskey and cognac usually contain more than vodka, but significantly less than rum or brandies.
Polysulfides and thiophenes enter the whiskey through the distillation process and contribute to the burning taste.
Flavor of oak
The old whiskey in an oak barrel absorbs wood. One of them is cis-3-methyl-4-octanolide, known as "whiskey lactone" or "quercus lactone", a compound with a strong coconut scent.
Scorched commercial oars are rich in phenolic compounds. One study identified 40 different phenolic compounds. Skopoletin coumarin is present in whiskey, with the highest level reported in Bourbon whiskey.
In an experiment, a 3-year-old whiskey in orbit at the International Space Station was felt and measured significantly differently from similar test subjects in gravity on Earth. In particular, extractive wood is more present in the sample space.
Flavor and coloring of additives
Depending on local regulations, additional flavors and dye compounds can be added to whiskey. Canadian whiskey may contain caramel and flavoring in addition to a mash-mash spirits. Scotch whiskey may contain additional caramel dyes (E150A), but no other additives. The addition of flavor is not allowed in American "straight" whiskey, but is allowed in the American mix.
Cold filtering
Whiskey is often "cold filtered": cooled to precipitate fatty acid esters and then filtered to remove them. Most whiskey is bottled in this way, unless otherwise specified as not filtered or non-cold filtered . This is done primarily for cosmetic reasons. Unfiltered whiskers often turn cloudy when stored at cold temperatures or when cold water is added to them, and this is perfectly normal.
See also
- List of cocktails # Whiskey
- List of whiskey brands
- PoitÃÆ'n
- Moonshine
References
Further reading
Source of the article : Wikipedia
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