Whiskey differs from other noble drinks by long aging in oak barrels. If a wide variety of crops and cereals are suitable Whiskey Decanter as raw materials for its preparation, then rigor and clarity should be observed in the technological cycles.
Only then, six or more months later, the output will be a fragrant, strong alcoholic drink that clearly gives off malt: the way the Scots and Irish are used to drinking it. We will describe in detail how to make whiskey at home so that it tastes like a classic product.
In addition to high-quality raw materials, you will need a metal container for wort, a distillation cube and a thermometer to control the temperature. A thermometer is an indispensable element, since you
will have to bring the wort to a certain temperature, then cool it, maintaining the exact time at each stage. You also need a parrot for the moonshine still - a device for controlling the strength of the mixture at the exit.
Wet and sprouted grain is called malt. In the case of Scotch whiskey, it is certainly barley. For Irish, rye is added to barley malt.
In Canada and the USA, corn and wheat are widely used. The malt is sprouted on its own or bought in a specialty store. If only 1 type of grain is taken for malt, the whiskey will be single malt, if 2 types of grain are mixed - double malt.
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