Está en la página 1de 20

|

  

  


 .

   April 2009 .

  .

 .

   .

000 singl malt whiskis on th markt .   w r 2.

 .

   .

    .

    .

 .

   .

   .

rought to Scotland by Irish monks .

alcohol changd from mdicin to a social b rag . In th 1500s.

Scottish go rnmnt bannd distilling in 1800s. lading to moonshin distillrs .

In 1823 small still production was mad lgal again & modrn whisky making bgan .

      .

 .

   .

In th 1800s Scots bgan to blnd whiskis. which consumrs found much mor palatabl .

y th 20th cntury Scotch bcam a global spirit .

h 21st cntury is now sing a rsurgnc of intrst in singl malt for it¶s prmium quality and craftmanship .

 .

    .

         arly Yast Watr .

—.

   .

    .

 .

known as . arly is soakd & hatd in a kiln.

It is during malting that ! .  his rlass th starch from th barly ± lik gtting a swt out of it¶s wrappr.

 is usd for crtain distillris. which gi s a uniqu smoky fla our. .

.

  .

  .

  .

  .

 .

h mixturs frmnts to mak a crud br. Grist Ôashing Frmntation . h wort is coold and yast is addd.          Ôaltd barly is milld to mak a rough flour calld µgrist¶. known as µwash¶. his is thn mashd with hot watr to produc a swt liquid calld µwort¶.

 .

       .

h shap. siz and numbr of stills and how th distillat is condnsd can ha  an important influnc on th charactr and fla our of th finishd product. and th rsulting apour is condnsd to produc spirit hr ar two distillations: first in a wash still and th scond in a spirit still. . ! h wash is boild in coppr pot stills.

!   .

   .

 .

 "  .

  .

 .

  .

  Ôaturation accounts for a significant part of th fla our of malt whisky. Amrican oak casks (x-bourbon) produc swt anilla & coconut nots. and a darkr colourd spirit. Europan oak casks (x-shrry) produc swt & fruity nots. Up to 2% of maturing stocks disappar through  aporation ach yar ±  . with a lightr colourd spirit.

   .

  .

  .

 # .

   .

     .

 .

     .

  .

     .

$ .

  .

$ .

! !  $   .

   .

    .

| .$  *()# |pnds on th complxity l ls and amount of pat usd in th malting procss which gi s th fla our its smokinss &  % '()# |pnds on th µdistillry charactristics¶ ± th shap of th stills. th typ of oak usd for maturation tc. th lngth of distillation.

 .

 .

!         .

   .

    .

$ $      .

$  .

    ±     .

  .

.

    .

  .

 &  %    .

±  .

         .

            | .

 .

xprts ha  idntifid four ky fla our styls: Light & Floral Fruity & Spicy Rich & Roundd Full-bodid & Smoky .Within th Fla our Ôap.

.&  + .

.

  / * .. .

 0  .

.|. + ! .

  1 * .

 0  .

    | / * .% + %  .

 0  .

 (  +  ...

   * .

 0  .

com .I hop you continu to xplor & njoy th world of fla ours in singl malt whisky www.malts.