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Related to whiskies: Scotch whiskies, malt whiskies


[from the Gaelic for "water of life"], spirituous liquor distilled from a fermented mash of grains, usually rye, barley, oats, wheat, or corn. Inferior whiskeys are made from potatoes, beets, and other roots. The standard whiskeys of the world are Scotch (commonly spelled whisky), Irish, American, and Canadian. The Scotch Highland whisky (made in pot stills) and that of the Lowlands (patent stills) differ in the percentage of barley used, quality of the water, quantity of peat employed in curing the malt, manner of distilling, and kind of casks in which they are matured. Irish whiskey resembles Scotch, but no peat is used in the curing, and instead of the dry, somewhat smoky flavor of Scotch, it has a full, sweet taste. American whiskeys are divided into two main varieties, rye and bourbon, a corn whiskey that derives its name from Bourbon co., Ky. They have a higher flavor and a much deeper color than Scotch or Irish and require from two to three years longer to mature. Newly made whiskey is colorless, the rich brown of the matured liquor being acquired from the cask in which it is stored. Canadian whiskey has a characteristic lightness of body and must, according to law, be produced from cereal grain only. Whiskey was made in England in the 11th cent., chiefly in monasteries, but in the 16th cent. distilling was carried on commercially. No whiskey can be released from bond in Great Britain until it has matured in wood at least three years, and in practice most whiskey is stored seven or eight years before marketing. In the United States bonded whiskey must stay a minimum of four years in bond before it can be labeled as bonded rye or bourbon. The illicit manufacture of whiskey to avoid payment of excise taxes has been common. In the United States this is known as moonshining.


See M. Jackson, The World Guide to Whiskey (1988).



a strong (40-50 percent alcoholic content) alcoholic liquor, especially popular in England and the USA. Whiskey is obtained by distilling fermented wort (malt) made from grains. Mature whiskey is blended, that is, mixed with distilled water and rectified alcohol and, in some instances, with wine, aromatic extracts, and so on.


(food engineering)
A potable alcoholic beverage made by distilling fermented grain mashes and aging the distillate in wood, usually oak; principal sources of grain are barley, wheat, rye, oats, and corn.
References in periodicals archive ?
It is a typical Speyside whisky, bottled in ex-bourbon and sherry casks, and delivers the typical sweetness and spices of whiskies from the region.
More recently, Japanese whiskies have caught the Zeitgeist, not only in whiskey bars, but also in restaurants that traditionally would carry few imported whiskies.
The blending of whisky serves as a taste injection to single grain whiskies which haven't been aged.
Heather Bradley, director of communications for the Speaker, said: "Both Canadian and international whiskies were included in the blind taste test and the winning entry was the 12-yearold Aberlour Highland Single Malt Scotch Whisky.
There are some amazing Canadian whiskies out there," notes Morgan, who adds, "That will be the next thing to catch the interest of bartenders and whisky geeks.
Experience tells us that spending an evening or a weekend explaining and talking to people about our whiskies means they stick with us, they talk about us.
And demand was so high that last year Amy brought to Digbeth the inaugural Whisky Birmingham, an independent festival welcoming connoisseurs and newbies alike to sample traditional and contemporary whiskies from around the world.
While its single malt scotches do feature prominent peat flavors, Talisker's whiskies are tempered by rich chocolate and toffee profiles.
The store in Warwick Street has a selection of whiskies on hand for taste tests and stocks bottles ranging from less than pounds 20 to more than pounds 450 for a 37-year-old Dalwhinnie.
This exceptionally rare whisky is undeniably one of the most sought-after whiskies by collectors and enthusiasts around the globe.
Even though Canadian whisky tends to be lighter than whiskies made in Europe or America, (and also spelled differently--in Ireland and America, whiskey is spelled with an "e"; elsewhere, without) I couldn't get used to the afterburn, aftertaste and afterfeel.
s main product, Black Nikka Clear Blend, are also favorable, and are quickly catching up with Kakubin, currently the king of domestic whiskies.