Whiskey-A Guide For Beginners

The order of Whiskey is a demand that we now know from old Western classics, where rough heroes in the saloons already had no alternatives. It is an unchanged size in the luxury category of the whole globe and is today an expression of exquisite taste. But in order to go through as the so-called almost whiskey expert, it takes more knowledge than it seems superficial.

Those who have not yet clevered and perhaps even America as a country of origin suspects, should publicly not go too far on the floor. But how do you become the least expert, what are the unwritten rules? My post about Ardbeg in Space from last week was reason enough to deal a bit with the topic of whiskey and try awhiskey guide for beginners.

Immersion in the history of the status symbol of masculinity far from champagne, wines and trend drinks gives more than just a taste, but also insights into the preferences of people in the 5th century AD, in Europe.

History And Origin Of The Whiskey

It was not America who was the first to brew the “uisghe beata”, the “water of life”. “Uisghe” was already pronounced as “whiskey” in the 16th century. It was only the Irish, or the Scots, who distilled their precursors of whiskey drinks as watery liquids in the fifth century, only in legends.

There is no reliable proof of this. Thus, both are regarded as a land of origin and no one has succeeded in stamping the other in a serious way. What is certain is that in both countries the establishment of the monasteries with connected inns was carried out, which even brought about a settlement of the people.

The first comprehensible documentary mention of the Gebräus took place within the framework of a Scottish tax document, the so-called “exchequer rolls” of a Benedictine monk. The Scottish clans used their own recipes in this era, but they were only allowed for their own needs. Commercialization was a great privilege everywhere, which was not given to everyone.

In Scotland, with the high taxation of Whiskey, an almost 200-year-long displeasure and resistance of the population was created. The production of whiskey had already been an issue of “explosive” in Europe, which after the discovery of America also entered there.

Whiskey-A Size In Politics, Economy And Cause Of Revolution

The spread in America gave the manufacturing process some innovation: where they experimented with barley, wheat and rye and the first breweries were created in a grand style. After the independence war, the demand for tax revenues was very high. In the eighteenth century it was none other than George Washington, who also introduced a tax on whiskey and even personally called a brewery his own. In Pennsylvania, this even led to the “whiskey revolution”-13,000 men defeated this tax successfully and the whiskey burners and further spread was now the way open.

But the next “attack” in the United States on the now popular pleasure took place in 1920 with the alcohol prohibition, the prohibition. The breweries had to close in Europe too, and for the time being, industrialization had begun. After their end, the first large corporations took over the production.

Basics In The Production Of Today

In the case of today’s specifications in the production process, the observance of which permits the designation as whiskey, there are several variables for different whiskey varieties. The production process as such, the raw materials used and the maturation of the frame leave enough scope for different results.

The most important raw material-the water-already distinguishes the taste results from its concrete composition more than one thinks. That is why the choice of location was and is also a sign of quality. It is true that the type of grain is also relevant to the taste, but the individual types of the variety also determine the quality level. It is mainly barley, whether malted or not, which is used.

The addition of yeast converts the sugar content into alcohol. The manufacturing processes themselves consist of the same steps, which, however, can all be differently pronounced and these differences always give rise to taste preferences.

For the time being, the grain is to be pre-treated, after which it is crushed and mashed, in the course of which the fermentation process is to be carried out. The product is then distilled and stored. Each individual point is very high in its significance and offers opportunities for innovation. This is the maturation of the wine, which affects 60 to 80 percent of the taste-and this for years.

Many factors are influencing this: the general location of the warehouse building, its weather, the type of construction and also the specific wood type of the barrels. These barrels differ according to whether dark or light whiskey is to be produced and cause high costs for the producers. More recently, finishing processes, the so-called “finishing”, have been increasingly carried out by means of storage in barrels which previously housed completely different alcoholic beverages. The aromas bring quite new results. Good thing takes time-the storage can last for more than 15 years.

The distinction between the species produced is determined primarily by the legal situation of the place of sale: within the European Union, different provisions are prevailing, for example, in Urugay. The consequence is not necessarily an invalidity, only the name “Whiskey” may be used at the point of sale only if the criteria are actually fulfilled.

The Different Trade Names Of The Whiskey Varieties

Not everyone who wants to have a whiskey in the bar knows the actual names when several kinds are offered in the house. A consultation of the service is the consequence, and at the latest the guest should be able to call a commercial name.

“Blended Whiskey” : In Europe, distillates from unmalted barley or oats, in the USA and Canada rye or maize, are called “grains”.A particular procedure is based on the brand “Blended Whiskey”, whereby its flavor is the same on every continent.

“Rye” informs about the possible rye content. Namely, if he makes at least 51 percent.

“Bourbon” may be called a whiskey variety here, when more than half of the grain comes from maize. From 80 percent it can be called “corn” . In America, Bourbon is very widespread.

“Malt” means “Malt” means that only malted barley has been processed

In addition to the name given to manufacture, some protected trade marks are still in circulation, including “Irish Whiskey” or“Scotch” , which refers to Scotland.

Some subgroups, for all who take it very precisely, are given their name with very specific properties in the production, including “Vintage” as a vintage whiskey or “Cask strict”according to the barrel strength and some more.

A Classic: Scotch Whiskey

After the production factors can be further differentiated, the true connoisseur should know certain “Basics” – “Scotch” means nothing but “Scottish”, whereby currently 99 distilleries in the home of the popular drink according to traditional rules their work. Historically grown is a deeper division by region and not by content criteria.

Here it becomes clear which further knowledge of whiskey is still possible and the effort, the interested can mutate to the true connoisseur. It is an expansive hobby, is characterized by preferences and lifestyle. The knowledge of the various forms of production in the parts of Scotland shows the rise to a regular cult.The regions of the Scottish whiskey production also serve as holiday domicile and allow profound confrontations with the varieties in the traditional framework. The Irish Whiskey in Ireland is nothing else.

Economy And Whiskey: Hard Facts

In 2012 the whiskey production offered almost 90.00 people in Great Britain a solid basis for the bread trade. Added to this are the people from the direct supply industry with a number of considerable 57,000. This year earned 4.27 billion pounds sterling.Whiskey proved so with its sales increase as resistant to economic crises.

No less detail can be told about American and Canadian whiskey.Japan also has its own whiskey production, where no rice cultivation is possible. The Scottish malt whiskey serves as a model.

Switzerland, Austria and Germany operate their own breweries. It is also France, Liechtenstein, Thailand, New Zealand and Australia, which have discovered the value of the “economic factor Whiskey” for at least a few years. From a quantitative point of view, however, it is a completely different nation, which has its nose in the world of production: the clear winner is India.

“Good Whiskey”-What Is Meant?

The differences of tastes do not allow any objectification, which is to be expressed with it. Whether a whiskey is dismissed as good or mediocre is determined by strict quality characteristics even if the own taste direction is not hit.

Quality factors can be derived from the raw materials and the manufacturing process. Every single point can and should be deepened if interested. However, every casual whiskey consumer should be aware of the complexity of these assessments, so as not to enter an embarrassing fat trap outwards. Relevant are:

Duration of storage-Caution: longer does not mean better!

Whether an age indication is available at all

Is it a blend of blended or uncut whiskey?

Vintage or individual barrel filling: The latter are the “Mercedes” among the whiskey types

Number of whiskey distillation: twofold is the average, a triple is distinguished from it

Color additives: A uniform coloring with “sugar powder” brings a little influence on the flavor

The origin of the cereals used

Was it processed into malt-if so, how?

Cold filtration: The effect of the segregation of long-chain fatty acids leads to cloudiness and clumping at lower temperatures and thus a migration of some of the flavor substances

The source water used for its own quality, purity and origin

Whiskey Guide For Beginners-A Conclusion

Now I hope that this whiskey guide has taught you some basic knowledge about the topic of whiskey for beginners. It is clear to me that I can not pick up and describe all the relevant points. But at least a first impression or introduction to the topic of whiskey I could hopefully bring you closer. Of course I am glad about your comments and additions to the topic, if you still know something important, what should not be withheld from the other readers.

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