Whiskey Club

Irish whiskey

In Ireland, distilled whiskey (Pot Still Whiskey) is made from a mixture in which at least 30% is given to malted barley, another 30% – unmalted, and the rest – any kind of unmalted grain. Grain whiskey in this country is called the one in the production of which malted barley in the mixture is less than 30%.

Distillation
The recovered braga is subjected to double or triple distillation (depending on the manufacturer) in copper alembic stills. The material of the equipment is very important: copper eliminates the alcohol from the "sulfurous" taste and provokes chemical reactions, as a result of which vanilla, chocolate and nutty tones appear in the bouquet of whiskey. However, new production facilities sometimes install stainless steel equipment.

Preparation of wort
The wort is made as follows: dry malt is cleaned of foreign impurities, subjected to several tests for moisture levels, parasite infestation, etc. The sprouted and dried grains that have passed the test are ground into coarse flour and subjected to a mashing process (mixing with water).

Aging in oak barrels

During aging in oak barrels, the whiskey becomes softer and acquires its key characteristics: a beautiful golden color, the aroma of wood, vanilla and spices, fresh and candied fruits.

The whiskey Club of Scotch and malt whisky

In Scotland and Japan, malt whisky (single malt and Blended Malt) is made from malted barley. Often, raw materials are purchased from the same farms and grown in close proximity to the distillery.

Grain Scotch whisky is made from any grain varieties that are not barley, but often using a certain (small) percentage of barley in the grain mixture.