|
Whisky
The origins of the distillation of the whisky of malto forgiveness in the time; they go back at least to XV the century. Although the art of the distillation is known therefore since the remote times, the thin aroma and the sapore indefinibile never have not been able totally to explain and still today they remain a mystery. In order to acquire the name of whisky, the distilled one must be produced with water and cereals to one alcoholic gradazione for inferior volume to 94.8%, aged in botti of not advanced ability to 185 gallons US (1 gal=3,7 liters), aged for a minimum of three years from the date of distillation in one customs wine cellar. The whiskey of malto Irish and the whisky of malto Scottish they share a long history and therefore they introduce several likenesses in the production process. However, beyond that for the insertion of "and" in the term whiskey, they defer in order at least others two important aspects. The lack of taste filled with smoke in the whiskey of malto.In Scozia I luff it maltato it comes to contact with the smoke while it comes made to dry, and decidedly acquires a taste filled with smoke thanks to the torba. In Ireland the malto it comes traditionally made to dry in furnaces sluices without some contact with the smoke of torba. The total absence of taste filled with smoke in the whiskey of malto Irish concurs with the thin aromas of malto and honey emerging. The triple distillation of the whiskey of malto Irish. In Scozia, the whisky generally it is distilled two times and once for the Bourbon. In Ireland the distillation comes executed three times in order to render the purer and soft end product to the palate
|
