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isn't it a requirement for it to be called whiskey to come from a specific region in scotland?
I'm asking cause
a) I dont know shit about alcoholic beverages in gral.
b) I would like to know
- scotch whiskeydanthon
- I see, can you tell the difference in taste? as in.. would you be able to identify them?Miguex
- scotch whiskey uses local peat as part of the processscarabin
- which imparts a characteristic flavorscarabin
- or some does, that's my understandingscarabin
- If you want peat the Islay region of scotland produces the most smoky, peaty variaties. Lagavulin is like drinking campfire!danthon
"I see, can you tell the difference in taste? as in.. would you be able to identify them?"
I wish I had the tasting experience! Personally I think I have sampled enough to pick out what region of scotland a bottle was from if I was tasting scotch exclusively. I'm not sure I could identify whiskey globally other than what may be canadian or not.
Used to be a single malt snob and only drink Laphroaig, but I'm telling you - I've converted to blends. Whyte & Mackay Glasgow Special. Try it. Damned good for $37
Melanie's Whisky Tips
1. Whiskey with an "e" is Irish. The Scots spell it Whisky.
2. NEVER drink whisky with ice unless you want want me to smack you.
3. A touch of room temperature water opens the whisky up beautifully and gives it a whole new taste. Worth a try if you've only ever had it straight.
4. Whisky means "Water of Life" in Gaelic. (uisge beatha)
Whisky (or the Americanized "whiskey") can come from anywhere in the world. It can be made from barley (e.g. all scotch and most American whiskies), wheat, or corn. It uses spring water in the distillation process. The grains are cooked by either peat moss (Scotland, Ireland) or coal in most other cases.
In order for a whisky to be called scotch whisky, it must:
1. be made in Scotland using Scottish barley and spring water, and
2. be cooked over peat moss fire.
Damn those botttles look tasty. I'm not in a whisky country, so everything is imported and probably not the best stuff you're used to (probably just the bad ones), but I enjoy Jack Daniel's very much (Bourbon, not whisky, I know...)
To clarify for some folks, bourbon is whiskey. It originally comes from Bourbon County, Kentucky, and it's very tasty.
I like the bacony hint in Laphroaig.
Other than that Glenrothes is all right.
There's one I tried once, and I swear it was like drinking a 17th century leather-bound book. Or chewing on Cerberus's collar. Terrible, imho. Can't recall the name—begins with a B, I think...