Scotch Whisky Scotch whisky is not only the

Scotch Whisky

Scotch whisky is not only the most popular spirit upon earth, it is also the most complex. This complexity arises directly from the land of its birth: Scotland – its history and culture, geography and climate.

The Steps • Mashing • Fermenting • Distilling • Maturing • Tasting Single Malt or Blended?

Mashing The ground malt is mixed with hot water in a large metal tub called mashtun. The sweet liquid extracted is drained off.

Fermenting The sweet liquor extracted is cooled and pumped into a large wooden vat called washback. Yeast is added. Yeast

Distilling is a process by which a mixture of substances is separated by being converted into vapour and then condensed into liquid again. This occurs because some substances, alcohol in particular, boil at different temperatures from others. A “Still house” is made up of enormous copper stills.

Maturing Whisky is matured in wooden casks. It must remain there for at least three years before the product can be called “Scotch Whisky”, but most whiskies are 10 to 12 years old.

Tasting Flavour is a combination of three things: smell, taste and feeling, but if you want to appreciate a whisky in a truly Scottish way remember that whisky benefits from the addition of a little water – soft, clean and not carbonated. Don’t use ice, it tends to “close” the aromas.

Single malt or blended? Single malt are the products of one distillery. Each bottling mixes many casks to achieve uniformity of flavour and colour. The region of origin appears on the label as do the words “Single Malt Scotch Whisky”. A master blender selects between 15 and 50 different malt whiskies and 3 or 4 different grain. Each maybe at a different age and each is chosen from an individual cask. He, then mixes measured proportions then leaves them “to marry” 2 months. Blended whiskies are usually smooth and rich in flavour.

Presentazione creata da Stefania Santarini nell’ambito del Corso di formazione per le Tecnologie - Istituto Comprensivo “ Coldigioco” - Apiro -