Whiskey is considered one of the most popular alcoholic drinks in the West, however, residents of European countries love and drink it no less. The strength of this drink ranges from 37-50 degrees, although it can reach 60 in certain varieties. The leaders in the production of whiskey are officially considered Scotland and Ireland. There are also Canadian whiskeys, American and Japanese.
According to the technology of production of whiskey is divided into several types:
- malt;
- single malt;
- blended;
- bourbon;
- grain.
In terms of taste, different types of whiskey are significantly different from each other. It is impossible to say that Scotch whiskey is tastier than Canadian whiskey, it all depends on the taste preferences of a person. This drink is made from various crops. The production technology is quite complex and includes several stages of preparation and the required exposure of the finished drink for at least 3 years.
History of the appearance of whiskey
At this time, the inhabitants of Scotland and Ireland do not stop arguing among themselves who was the founder of the preparation of whiskey. The only thing that is known for sure is the recipe for this drink was invented within the walls of the monastery. It was there that distilleries began to exist. Initially, the monks made whiskey only for medicinal purposes. When the recipe left the walls of the monastery, the peasants began to engage in the production of this drink. They sold it at exorbitant prices. By the 17th century, the inhabitants of Ireland and Scotland actively produced and consumed this alcohol no less actively. And they used everything: from nobility to ordinary peasants. The exposure of the drink was not observed - it was used immediately after distillation. In order to increase its strength, it was distilled several times. The scale of production frightened the authorities, and soon noblemen and nobles were allowed to overtake whiskey. The ban did not produce results, the alcoholic beverage was produced on the same scale, only already clandestinely. Only by the beginning of the 19th century this production was somehow legalized. At the same time, high taxes and production standards were set for the production of the drink. Today, whiskey is an elite drink in many countries, not everyone can afford it. All technological and manufacturing standards are strictly adhered to. The taste of different species is different, someone like Canadian whiskey, and someone Irish, and maybe American or Japanese.
What and how to make whiskey in Canada
Initially, the production technology of Canadian whiskey did not differ from Irish, from malted barley in copper cups. Nowadays, special continuous columns are used to make the Canadian drink. Moreover, high technologies are used with the use of two and three-column devices. In the USA, for example, only single-column are used.
According to Canadian laws, this type of alcohol must be expelled from cereals grown in Canada and aged for at least three years in oak barrels, which can be either new or previously used, with a volume of not more than 680 liters. Moreover, the production technology is not spelled out in the legislation. It can be either distillation in copper cubes or continuous columns.
Stage One: Malposition
The first step in preparing a drink is malting. Malting is called the germination of grain (barley, wheat, corn, etc.). This craft is handled by specially trained people - malting plants. The main thing here is not to miss the main point, the grain should burst, but not grow out and eat the contents of the grain. To stop the process of germination, the grains are dried in special chambers or in attics under the influence of sunlight.
Then the grains are thoroughly cleaned and soaked. On average, soaking lasts 3 days. After the raw material is sufficiently saturated with moisture, it is again dried using a special drum. The last step in the malting step is another drying, but this time over hot peat. Many whiskey tasters believe that it is peat drying that gives whiskey a special, refined aroma.
Stage Two: Wort Preparation
In a room called "malting" is prepared wort. Here, the grain is again thoroughly cleaned of various wastes using a special drum. After such a procedure, animals are fed with waste. This is followed by a check on the amount of moisture and the presence of various parasites that can destroy the entire future drink. If all checks are passed, then the last cleaning begins using a special sieve. In milled raw materials, certain proportions must be observed. Otherwise, the wort will turn out to be of poor quality - it will either be too rare and wander quickly, or on the contrary it will turn out too thick, which will significantly slow down the preparation and worsen the quality of the drink. The fermentation process takes place in a special cast-iron tub with a capacity of about 15 tons. In this vat there are special rakes with which the wort is mixed from time to time.
Stage Three: Fermentation
For the fermentation of wort, special containers are used, which are made of high-quality wood. Mostly it is a pine. Some manufacturers of low-quality alcohol use metal containers for fermentation, which give the drink a distinctive metallic flavor. During fermentation, yeast is added to the wort. After the start of fermentation, such a must is already called braga. As the formation of alcohol, the mash stops fermenting. During this period, there is a high risk of infection of raw materials by pathogenic bacteria, after which the process will have to be started anew. Therefore, the last stage of fermentation is carefully monitored by specialists.
Stage Four: Distillation
In the process of heating and evaporation from mash, you can get elite alcohol, but not immediately. From the fermentation tank, the mash is placed in a distillation apparatus; condensation forms during steam heating, which flows into a special container. Then the liquid from this container is evaporated again and aromatic alcohol with a strength of about 80 degrees is obtained, but this is still far from whiskey.
The final fifth stage: excerpt
A good, high-quality whiskey should be spent in a wooden barrel for at least three years. Obtained after distillation, the alcohol is diluted with pure water to 65 percent, but not all manufacturers adhere to such standards. Some alcohol is not diluted at all, which significantly saves space in the cellars during the maturation of the drink and significantly impairs its quality. Thanks to the aging of the drink in wooden barrels, it acquires a pleasant golden hue and a light fruity aroma.
After ripening, the alcoholic beverage is bottled. If the contents of one barrel get into the bottle, then such a whiskey is called single malt. There is another kind blended when the contents of several barrels are pre-mixed in a container, even with different aging and strength. Here, different manufacturers have their own technologies that are kept secret. At the final stage, the contents are diluted to a fortress of at least 40 degrees, bottled and delivered to the final consumer.
Types of Canadian Whiskey
Canadian whiskey, as in other producing countries, varies in variety. There are few of them in Canada.
Whiskey Canadian species has the following:
- base or base whiskey
- fragrant or flavoring whiskey.
The first grade of Canadian-made whiskey is prepared using cereals in certain distillation apparatuses. It consists of barley malt, corn, but there are other options. Curiously, the Canadian base whiskey base in the fortress reaches 96 percent.
The aromatic Canadian-made whiskey is softer, with a strength of 65 percent.
The concept of "single malt Canadian whiskey" does not exist at all. It has never been produced in Canada.
Popular brands of whiskey in the world
Irish whiskey (brands of the most popular varieties):
- Jameson Irish Whiskey is a traditional alcoholic drink in Ireland. It has the aroma of wildflowers, with a fruity flavor, very soft and light. Excerpt at least 3 years.
- Old Bushmills - Single Malt. It has a mild pleasant taste, easy to drink, aging from 4 years.
- Tullamor Dew - soft and delicate taste, aging for at least 7 years. Considered one of the best in Ireland.
Scotch whiskey (brands of the most popular varieties):
- Longmorn - a sweet aroma with a peach flavor, aged 16 years.
- Glenfiddich - single malt with a sweetish flavor.
- Lagavulin is a single malt golden amber color, with an aging of at least 16 years. It has a slight taste of pepper.
Canadian whiskey (brands of the most popular varieties):
- Black Velvet - different fruit bouquet of citrus, grapes, pears, apples, oak chips and mint.
- Canadian Club - this variety has an aging of at least 7 years and at the same time a rather pleasant finish.
- No less popular Canadian whiskey Crown Royal was created in honor of the arrival of the royal family, has a pleasant aroma and a sweet aftertaste.
American whiskey (brand of the most popular varieties):
- Jim Beam - corn-based bourbon aged in barrels burnt from the inside, this gives it a special aroma.
- Jack Daniel's - made on the basis of corn, rye and barley, has a mild flavor.
- Maker's Mark - bourbon with a sweet vanilla flavor, aging 8 years.
- Russell's - rye, aged 6 years, has a long finish.
Japanese whiskey (brands of the most popular varieties):
- Yamazaki - single malt, aged 12 years, has a dryish flavor.
- Hakushu is a single malt with a good aging and sweet taste, ideal for women.
- Yoichi - single malt, with a mild flavor and a beautiful amber hue.
How to distinguish real whiskey from a fake
How to distinguish real whiskey from a fake? First of all, it is necessary to remember that it is better to buy elite alcoholic beverages in specialized stores and supermarkets. Suspicious shops with low prices should already call into question the quality of the goods. Then you need to carefully examine the bottle and label for damage and compliance with the original. Be sure to check for the excise stamp. You should also familiarize yourself with the composition, Scotch, Irish or Canadian whiskey should not contain:
- methanol;
- ethanol;
- flavorings;
- dyes;
- and other chemistry.
After all the manipulations, it is necessary to evaluate the color of the alcohol in the bottle. A real quality drink should have a golden hue. After shaking the bottle, the drops should slowly drain along the walls. Bottles with cloudy sediment and obscure contents should also be avoided. Fake alcohol can cause serious poisoning, even death.