Scribd
Upload
202 views2 pages

Whiskey

The document discusses the production and serving of whiskey. Whiskey is distilled from grains like barley, wheat, rye, and corn then aged in wooden barrels. Scotland is known for whiskey distilled twice, while Irish whiskey is distilled three times. Kentucky bourbon uses at least 51% corn. Whiskey is served neat or on the rocks in an old fashioned glass, and should not be mixed with other drinks like soda to fully enjoy its aroma and taste.

Uploaded by

Valentin Condurache
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as ODT, PDF, TXT or read online on Scribd
202 views2 pages

Whiskey

The document discusses the production and serving of whiskey. Whiskey is distilled from grains like barley, wheat, rye, and corn then aged in wooden barrels. Scotland is known for whiskey distilled twice, while Irish whiskey is distilled three times. Kentucky bourbon uses at least 51% corn. Whiskey is served neat or on the rocks in an old fashioned glass, and should not be mixed with other drinks like soda to fully enjoy its aroma and taste.

Uploaded by

Valentin Condurache
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as ODT, PDF, TXT or read online on Scribd
You are on page 1/ 2

Silde 2 Whiskey is an alcoholic beverage obtained by the distillation of a fermented mash of grains such as barley, wheat, malt, rye

and corn, and further aging in wooden barrels, traditionally white oak. Slide 3 The term derives from a Scottish word which means "water of life". The whiskey was first distilled in Scotland in 1 ! by "riar #ohn $or. Slide Whiskey making process: Slide % Fermenting: &The dried malt 'or other grains( is ground and soaked in water, dissolving the sugar and )roducing wort Slide * &+east is then added, and the wort is allowed to ferment, )roducing wash or low beer. Slide , Distillation: &The )rocess that strengthens and )urifies the s)irit contained in the W-S. and also se)arates the solids contained in the s)irituous li/uor. Slide 0 Maturation: & The )rocess that transforms the raw s)irit into W.1S2+. Slide ! Bottling: & -fter the )eriod of maturation the s)irit is bottled to be sold. Slide 13 Tipe of whisk Slide 11 Scotch whiskeys are usually distilled twice and some three times. is the most renowned in the world. 4ust not contain any added substance other than water and caramel colour. Slide 12 1rish whiskey has to be distilled thrice and matured for at least three years. 5o )eat fire is used to dry the malt Slide 13 2entucky These Whiskeys are called 6ourbons. 4ade not less than %17 corn with 4alted barley. Tennessee Whiskeys are )roduced form a sour mash. 8roduces some of the world9s richest and smoothest whiskies. Slide 1 $anadian whiskey 4ade from blends of different grains. They have a re)utation of being the lightest of all classic whiskies. Whiskey is served in the following ways:

Slide 1% Service of Whiskey Slide 1* 1n whiskey, like a good alcoholic beverage that is, has its own mode of o)eration allows us to follow a few sim)le things, make the best of him. The glass that you drink whiskey is very im)ortant, whiskey is generally served in an old fashioned glass. &-dding water: #ust add or not add a touch of water is entirely )ersonal &-dded 1ce: 8ut ice in a good whiskey is like wasting it, it sounds a bit cra;y, but the ice will not only reduce the tem)erature of the whiskey but also free;e its aroma and taste )ro)erties decreasing. &-dding other drinks: <rinks such as soda, ginger ale, lemonade and cola cover the taste of whiskey, so if you want to en=oy a good glass of whiskey do not add this ty)e of drink, otherwise you>re only drinking a cocktail. The effects of the whiskey de)ends on the amount consumed, but there are other circumstances that may accelerate or e?acerbate. Such as: -ge: +oung )eo)le are more sensitive to the effects of alcohol The weight and se?: -lcohol affects more serious for )eo)le with lower body mass. The amount and s)eed of intake

You might also like