Whiskey Scotch grain

Single Whiskey. Single whiskey is the whiskey, either grain or malt, produced by one particular distillery. Blended Scotch whiskey is not a single whiskey. 

In the production of Scotch grain whiskey the saccharified starch is distilled in continuous column stills. The character of the distillate is neutral, with less aroma than malt whiskey. In both Scotch whiskey processes, the distillates, with about 63% by volume ethanol, have to be stored/aged in order to develop their fuU aroma. This is best achieved by aging in old sherry casks or in charred casks. At the end of processing, the alcohol content is reduced to a drinkable level, about... 

Scotch Malt, Scotch Grain, Bourbon or Rye Whiskey 108-112 L with 31-35% Alcohol by Volume... 

Feints. Feints are the third fraction of the distiUation cycle derived from the distiUation of low wines in a pot stiU. This scotch term is also used to describe the undesirable constituents of the wash that are removed during the distiUation of grain whiskey in a continuous patent stiU (Coffey). These are mostiy aldehydes and fusel oils. 

The grain whiskeys used in Scotch blends are produced using com, rye, and barley malt and are distilled using a continuous multicolumn stiU at 180—186° proof (90—93%). Grain whiskeys are aged in used oak barrels of 190 Hter capacities. The used barrels are often purchased in the United States from bourbon distilleries. 

Irish Whiskey. Irish whiskeys are blends of grain and malt spirits three or more years of age that are produced in either the RepubHc of Ireland or Northern Ireland and comply with the respective laws regulating their manufacture. Since no peat is used in the malting process, Irish whiskey lacks the smokey character of Scotch. In the manufacturing process, the malt is soaked in water and milled to produce the wort. The fermentation usually takes about 60 hours. The first distillation in a pot stiU yields a 22—23% alcohol product. A second pot stiU distiUation produces a product that is 45—46% alcohol. This is foUowed by a third distiUation in another pot stiU to yield the Irish whiskey of about 68—70% alcohol. 

Our society now manufactures and consumes many distilled liquors. Scotch and bourbon whiskeys are made from beerlike preparations of grain. Rum is distilled from fermented molasses ... 

On the other hand, the elimination of secondary products contained in the fermented wash is 95 per cent for the patent still as compared to only 90 per cent for the pot still. Hence many old time Irish and Scotch whiskey makers claim that it is the presence of some of these secondary products in the distillate which determines that their product is whiskey and not merely neutral spirit i.e., flavorless, pure grain alcohol. 

Whiskey—Made from malted and unmalted grains, of which the main types are Bourbon, from corn Canadian, from barley, corn, rye, and wheat Irish, from barley, com, oats, rye, and wheat Rye, from rye and Scotch, from barley. 

Whiskey A distilled spirit derived from a fermented mash of grain. A number of variants are produced. The most common are Scotch, bourbon, and rye. 

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