Secrets of the Magic Malt

If you happen to be a Scotch connoisseur, there is always a deep seated need to lap up everything and anything related to your favourite elixir. And even if you happen to be a little unaware on certain Scotch aspects, a healthy dose of trivia could always polish up your bucket of knowledge. In fact,  here are some tidbits on what typifies a good ol’ whisky.

3 Indicators of genuine ‘Scotch Whisky’:

-  Using water and malted barley, the preparation of this delicious malt must be done at a Scottish distillery.

-  It must be matured at least for three years in oak casks.

-  The Whisky must be matured in Scotland only.

Whiskey 101: Any other Scotch is known as Whiskey and not Whisky.

A lot of confusion surrounds the word ‘single’. 

A true scotch lover can easily explain that Single Malt Scotch is nothing but a type of single malt whisky that is refined by a single distillery using malted barley as the only grain ingredient.

Let's take a look at the list of ingredients that makes the magic malt the way it is.

-  Barley: In the case of Single Malt scotch, barley is always the only grain used. For about 2 – 3 days, the barley that is used to make whisky is ‘malted’ by soaking the grain. Later it’s allowed to germinate to convert starch to fermentable sugars.

- Water is needed in all stages of the production of whisky. Water available in Scotland is mostly smooth. Hence, it absorbs more from the malted barley that is used to make Scotch Whisky, than hard water can. Most important factor for the distillery is that they have a large supply of water,  hence,  the different kind of waters used by distilleries should not affect the finished product too much.

- Yeast: It’s used during the fermentation process. Yeast is added to the wort in a large vessel called a washback. The yeast feeds on sugar and as a by-product produces both carbon dioxide and alcohol. Yeast is commonly used to ferment malted barley in washbacks. It’s used to activate the chemical method that converts sugars in the malted barley into alcohol.

So, how about we make a toast to the Highlanders for inventing something so magical out of such simple ingredients, that now makes up for a smooth malting experience.

Dont wait up! Just raise your glasses, say cheers, sit back and let the whisky do the talking!

Image Credit: rc-si.org

LiveInStyle.com encourages you to Party Responsibly!

 

Secrets of the Magic Malt

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If you happen to be a Scotch connoisseur, there is always a deep seated need to lap up everything and anything related to your favourite elixir. And even if you happen to be a little unaware on certain Scotch aspects, a healthy dose of trivia could always polish up your bucket of knowledge. In fact,  here are some tidbits on what typifies a good ol’ whisky.

3 Indicators of genuine ‘Scotch Whisky’:

-  Using water and malted barley, the preparation of this delicious malt must be done at a Scottish distillery.

-  It must be matured at least for three years in oak casks.

-  The Whisky must be matured in Scotland only.

Whiskey 101: Any other Scotch is known as Whiskey and not Whisky.

A lot of confusion surrounds the word ‘single’. 

A true scotch lover can easily explain that Single Malt Scotch is nothing but a type of single malt whisky that is refined by a single distillery using malted barley as the only grain ingredient.

Let's take a look at the list of ingredients that makes the magic malt the way it is.

-  Barley: In the case of Single Malt scotch, barley is always the only grain used. For about 2 – 3 days, the barley that is used to make whisky is ‘malted’ by soaking the grain. Later it’s allowed to germinate to convert starch to fermentable sugars.

- Water is needed in all stages of the production of whisky. Water available in Scotland is mostly smooth. Hence, it absorbs more from the malted barley that is used to make Scotch Whisky, than hard water can. Most important factor for the distillery is that they have a large supply of water,  hence,  the different kind of waters used by distilleries should not affect the finished product too much.

- Yeast: It’s used during the fermentation process. Yeast is added to the wort in a large vessel called a washback. The yeast feeds on sugar and as a by-product produces both carbon dioxide and alcohol. Yeast is commonly used to ferment malted barley in washbacks. It’s used to activate the chemical method that converts sugars in the malted barley into alcohol.

So, how about we make a toast to the Highlanders for inventing something so magical out of such simple ingredients, that now makes up for a smooth malting experience.

Dont wait up! Just raise your glasses, say cheers, sit back and let the whisky do the talking!

Image Credit: rc-si.org

LiveInStyle.com encourages you to Party Responsibly!

 

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