Whiskey. Canadian whiskey: stamps

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Whiskey is considered one of the most popular alcoholic beverages in the West, but Europeans love and consume it just as much. The strength of this drink ranges from 37-50 degrees, although it can reach 60 in certain varieties. Scotland and Ireland are officially considered the leaders in the production of whiskey. There are also Canadian whiskey, American and Japanese. Whisky is divided into several types according to the production technology:

• m alty;
• single m alt;
• blended;
• bourbon;
• grain.

In terms of taste, different types of whiskey differ greatly from each other. It is impossible to say that Scotch whiskey tastes better than Canadian whiskey, it all depends on the taste preferences of a particular person. This drink is made from various grain crops. The production technology is quite complex and includes several stages of preparation and must be aged for at least 3 years.

The history of whiskey

For thistime do not stop arguing among themselves the inhabitants of Scotland and Ireland, who was the founder of the preparation of whiskey. The only thing that is known for sure is that the recipe for this drink was invented within the walls of the monastery. It was there that the distillation apparatus began to exist. Initially, the monks made whiskey only for medicinal purposes. When the recipe left the walls of the monastery, peasants began to produce this drink. They sold it at exorbitant prices. By the 17th century, the inhabitants of Ireland and Scotland were actively producing and consuming this alcohol no less actively. Moreover, everyone used it: from the nobility to ordinary peasants. The extract of the drink was not respected - it was consumed immediately after distillation. In order to increase its strength, it was distilled several times. The scale of production frightened the authorities, and soon only the nobility and nobility were allowed to distill whiskey. The ban did not give results, the alcoholic beverage was produced on the same scale, only underground. Only by the beginning of the 19th century was this production somehow legalized. At the same time, high taxes and production standards were established for the production of the drink. Today, whiskey is an elite drink in many countries, not everyone can afford it. All technological and production standards are strictly observed. The taste is different for different types, someone likes Canadian whiskey, and someone Irish, or maybe American or Japanese.

From what and how whiskey is made in Canada

Originally production technologyCanadian whiskey was no different from Irish whiskey, made from m alted barley in copper goblets. Now, special continuous columns are used to make the Canadian drink. Moreover, high technologies are used with the use of two and three-column apparatuses. In the USA, for example, only single-column are used.

According to Canadian law, this type of alcohol must be expelled from grain grown in Canada, and aged for at least three years in oak barrels, which can be both new and already used, with a volume of no more than 680 liters. Moreover, the production technology is not spelled out in the legislation. It can be both distillation in copper stills and continuous columns.

Step one: m alting

The first step in making a drink is m alting. M alting is the sprouting of grain (barley, wheat, corn, etc.). This craft is carried out by specially trained people - m alt workers. The main thing here is not to miss the main point, the grain should burst, but not germinate outward and feed on the contents of the grain. To stop the germination process, the grains are dried in special chambers or in attics under the influence of sunlight. Then the grains are thoroughly cleaned and soaked. On average, soaking lasts 3 days. After the raw material is sufficiently saturated with moisture, it is again dried using a special drum. The last step in the m alting step is another drying, but this time over hot peat. Many whiskey tasters believe that it is peat drying that gives whiskey its special and refined taste.fragrance.

Step two: wort preparation

The wort is brewed in a room called the m althouse. Here, the grain is once again thoroughly cleaned from various wastes using a special drum. Waste after such a procedure is fed to animals. This is followed by a check for the amount of moisture and the presence of various parasites that can destroy the entire future drink. If all checks are passed, then the last cleaning begins with a special sieve. In the ground raw materials, certain proportions must be observed. Otherwise, the wort will come out of poor quality - it will either be too rare and ferment quickly, or, on the contrary, it will turn out to be too thick, which will significantly slow down the preparation and worsen the quality of the drink. The fermentation process itself takes place in a special cast-iron vat with a capacity of about 15 tons. This vat contains a special rake used to stir the wort from time to time.

Step Three: Fermentation

For the fermentation of the wort, special containers are used, which are made of high quality wood. Mostly it is pine. Some manufacturers of low-quality alcohol use metal containers for fermentation, which give the drink a characteristic metallic taste. During the fermentation process, yeast is added to the wort. After the start of fermentation, such a must is already called mash. As alcohol forms, the mash stops fermenting. During this period, there is a high risk of contamination of raw materials with pathogenic bacteria, after which the process will have to be started anew. Therefore, the last stage of fermentation is carefully monitoredspecialists.

Step Four: Distillation

In the process of heating and evaporating from mash, you can get elite alcohol, but not immediately. From the fermentation tank, the mash is placed in a distillation apparatus, in the process of heating with steam, condensate is formed, which flows into a special container. Then the liquid from this container is evaporated again and you get an aromatic alcohol with a strength of about 80 degrees, but this is still far from whisky.

The final fifth stage: exposure

A good quality whiskey should spend at least three years in a wooden barrel. The alcohol obtained after distillation is diluted with pure water up to 65 percent, but not all manufacturers adhere to such standards. Some alcohol is not diluted at all, which significantly saves space in the cellars during the maturation of the drink and significantly degrades its quality. Due to the aging of the drink in wooden barrels, it acquires a pleasant golden hue and a light fruity aroma.

After ripening, the alcoholic drink is bottled. If the contents of a single cask enter the bottle, then such whiskey is called single m alt. There is another type, blended, when the contents of several barrels are pre-mixed in a container, even of different aging and strength. Here, different manufacturers have their own technologies, which are kept secret. At the final stage, the contents are diluted to a strength of at least 40 degrees, bottled and delivered to the final consumer.

Types of Canadian Whiskey

Canadian whiskey, as in other producing countries, differs in varieties. There are few in Canada.

Canadian whiskey has the following types:

• base or base whiskey;
• fragrant or flavoring whiskey.

First Canadian-made whiskey is made using grain, in certain distillers. It consists of barley m alt, corn, but there are other options. Curiously, the base Canadian whiskey reaches 96 percent ABV.

Aromatic Canadian-made whiskey is softer in taste at 65 percent ABV. The concept of "single m alt Canadian whiskey" does not exist at all. It was never made in Canada.

Popular brands of whiskey in the world

Irish whiskey (most popular brands):

• Jameson Irish Whiskey is Ireland's traditional alcoholic drink. It has an aroma of wild flowers, with a fruity aftertaste, very soft and light. Aged for at least 3 years.
• Old Bushmills - single m alt. It has a mild pleasant taste, easy to drink, aging from 4 years.
• Tullamor Dew - soft and delicate taste, aging for at least 7 years. Considered one of the best in Ireland.

Scotch whiskey (most popular brands):

• Longmorn - sweet aroma with hints of peach, aged 16 years.
• Glenfiddich - single m alt with a sweet touch.
• Lagavulin - golden amber single m alt, agedat least 16 years old. Has a slight taste of pepper.

Canadian whiskey (most popular brands):

• Black Velvet features a fruity bouquet of citrus, grapes, pears, apples, oak shavings and mint.
• Canadian Club - this variety has been aged for at least 7 years and has a rather pleasant aftertaste.
• No less popular Canadian Crown Royal whiskey was created in honor of the arrival of the royal family, it has a pleasant aroma and a sweet aftertaste.

American whiskey (most popular brands):

• Jim Beam is a corn-based bourbon aged in barrels that have been charred on the inside, giving it a distinctive flavor.
• Jack Daniel's - Made from corn, rye and barley, it has a mild flavor.
• Maker's Mark - Bourbon with a sweetish vanilla flavor, aged 8 years.
• Russell's - rye, aged 6 years, long aftertaste.

Japanese whiskey (most popular brands):

• Yamazaki - single m alt, aged 12 years, has a dry aftertaste.
• Hakushu - A single m alt with good aging and sweet aftertaste, ideal for women.
• Yoichi - single m alt with a mild flavor and a beautiful amber hue.

How to distinguish real from fake whiskey

How to distinguish real whiskey from a fake? First of all, you need to remember that it is better to buy elite alcoholic drinks in specialized stores andsupermarkets. Suspicious shops with a low price should already question the quality of the goods. Then you need to carefully examine the bottle and label for damage and compliance with the original. Be sure to check the presence of an excise stamp. You should also familiarize yourself with the composition, Scotch, Irish or Canadian whiskey should not contain:

• methanol;
• ethanol;
• flavors;
• dyes;
• and other chemistry.

After all the manipulations, it is necessary to evaluate the color of the alcohol in the bottle. A real quality drink should have a golden hue. After shaking the bottle, the drops should slowly flow down the walls. Bottles with a cloudy sediment and incomprehensible contents should also be avoided. Counterfeit alcohol can cause serious poisoning, even death.