How to choose temples - instructions for beginners

Among the variety of strong alcoholic beverages, whiskey is perhaps the most famous. It is produced in many countries: Japan, USA, Ireland, Scotland. But even Scottish whiskeys can differ dramatically in taste and aroma depending on the region of production, the technology of the raw materials used, and the type of aging barrels. Therefore, it is quite difficult to choose without a decent experience.
Let's make a small excursion into the world of the university and understand its specifics.

Types of whiskey

Depending on the region of production, temples are divided into several types:

1. malt Those in which they cook only from barley malt. They, in turn, are divided into single malt - produced at one distillery, cask (pure malt, blended malt) - from the same type of alcohol, but from different distilleries, and single cask - malt whiskey poured from one large barrels Dyes are not used in malt whiskies;
2. grain (grain whiskey). They are produced from grains of barley, rye or corn without malt (or with the addition of a small amount - up to 10%) by the rectification method. With rare exceptions, these whiskeys are practically tasteless and odorless, ego is often used as a component in blends;
3. blended whiskey. They are a mixture of grain and malt alcohols. In the production of blends (or blends), coloring of the final mixture with caramel is often used, so the color does not play any role when choosing such whiskey. One of the most characteristic representatives of such drinks can be considered Chivas Regal 12 Years Old - blended whiskey of cold filtration. The whole feature of blends is that they are easier and cheaper to produce, and the taste of different batches turns out to be standard, due to mixing in certain proportions. Some connoisseurs believe that they are inferior in quality to single-malt whiskey, and some see blends as another format of tastes;
4. bourbon. American whiskey, the main raw material for which is corn. According to US law, the wort for fermentation must contain at least 51% corn in order for the drink to be called bourbon. In addition to corn, malt, barley, wheat or rye are also used in proportions that each producer determines individually. Liquor is often used in blends. For example, Jim Beam Honey is a blend of whiskey and honey liqueur.

How to choose from all this variety?

Single-malt whiskeys are considered the softest and most "drinkable", followed by blended whiskeys, followed by bourbons. Grain whiskey in its pure form is produced by only one brand, it is mainly used as a raw material for blends.

If talking about tapes (temples produced in Scotland), then their taste can largely depend on the region where it was produced:

• island Produced at island distilleries, most often the malt for them is dried over peat. What gives them a characteristic "smoky" taste with hints of oil;
• plain Produced in the Lowland Valley and Speyside. Local varieties are full of floral notes with a soft and light taste - ideal for a beginner.

Also, the type of barrel in which the whiskey is kept has a serious effect on the taste. There is no oak in Scotland and Ireland, so bourbon barrels are used (gives caramel tones), sherry (fruit notes), wine (flower and berry flavors), etc.

Whatever whiskey you choose, buy it only in specialized stores and beware of fakes.