Saturday, May 10, 2014

Art of Making Whisky to Art of Matching & appreciating Black Dog Triple Gold Reserve

The Art of Making Whisky:

As an experienced team of Distillery Managers, we've all seen fashions come and go in whisky-making, but not in our distilleries. We take great pride in following the processes and techniques laid down by those who came before us. It’s this attention to detail that means we always produce a great dram (Courtesy)

Given the diversity of flavors available across the Classic Malts range, it’s incredible that single malts are only made from three ingredients: barley, water and yeast."~ Donald Renwick. Distillery Manager, Royal Lochanagar.

"At all of our distilleries, we need to know that we receive the best quality malt for making our whiskies."~Mark Lochhead. Distillery Manager, Talisker.

"The malted grain is milled and the resultant coarse flour, or grist, is mixed with hot water in the mash tun, causing the starch in the grains to convert to sugars. The sugary liquid, known as wort (a little like barley water), is then drained off through the sieve-like floor of the mash tun."~ Donald Renwick. Distillery Manager, Royal Lochanagar

"The length of fermentation time has an important effect on the overall flavour of the spirit."~ Andy Cant. Distillery Manager, Cardhu

"The size, shape and number of stills have a big influence on the taste of the whisky, due to the spirit’s interaction with the copper."~ Key Fleming. Distillery Manager, Glenkinchie.

"The maturation is crucial in influencing the final character of a Single Malt Scotch Whisky."~ Peter Campbell. Distillery Manager, Lagavulin

Part of a series prepared for Ginger Claps Black Dog Triple Gold Reserve Scotch Blogging experience!!!  

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