Whisky

Scotch Seal Scotch-Weld Scotch whisky Scouring... 

Canadian. By government regulation, Canadian whiskeys contain no distilled spidts less than three years old. They are usually blended products and are often up to six years of age. Canadian whisky tends to be light bodied and deHcate in flavor. The Canadian government sets no limitations as to mashing formulas, distilling proofs, or types of cooperage used in maturation. 

White oak barrels of 190 liters (50 U.S. gallons) that have been previously used for bourbon maturation are often used a second and third time to age Canadian whisky. This used cooperage along with the higher proof distillation gives Canadians their characteristic light flavor compared to the heavy flavor of most bourbons aged in new charred oak barrels. 

Scotch. In 1988, the Scotch Association Council approved a new, tighter definition for Scotch whisky which is as follows "Scotch whisky is a potable spidt—... 

Whole grains means grains of cereals from which no part has been intentionally removed. The unique taste characteristics and smokey flavor of Scotch is developed from peat used in the whisky production process. The character and amount of peat used in malting the barley have a critical affect on the flavor intensity of the final product. The aroma of the burning peat is absorbed by the barley malt and is carried through the distillation process. 

The dried malted barley is ground and mashed in a tub, after which the Hquid portion is drained off, cooled, and placed in the fermentor. After fermentation, a batch distillation system is usually used to separate the whisky from the fermented wort. The stiU consists of a copper ketde with a spiral tube or "worm" leading from the top. The dimensions and shape of the stills have a critical effect on the character of the whisky. The product taken off in the first part of the distillation is called foreshots (heads). The middle portion is the high wines and the last portion is the feints (tails). The middle portion is redistilled at the 140—160° proof (70—80%) range and matured in used oak cooperage. 

The single malt Scotch or malt Scotch, which has recently become popular in the United States, is made from a mash of only malted barley. Single malts are usually darker with heavier flavor than blended Scotches because of increased aging and the absence of the lighter grain whisky. 

Aquavit, m. aqua vitae, whisky pi. spirits, aqui-. equi-. 

Mats, m. maize, (Indian) corn, -brand, m. com smut, -branntwein, m. com whisky, whisky from maize. 

Vor-lauf, m. first runnings specif., (Whisky) foreshot, (Coal Tar) first light oil, -laufer, m. forerunner, precursor, sign, indication (moimtain) spur. 

The chief advantage of wood for containers is that many common species are free from harmful contaminants. For this reason wood had widespread use in the food and beverage industries, but it has now suffered severe competition from corrosion-resistant metals, plastics and paper products. Oak had a very extensive use in tight cooperage in the brewing industry, and its use for barrels still survives in the maturing of whisky and brandy and in the wine industries. Wood is particularly useful where acetic acid is present as this acid is corrosive to most common metals. 

As was specified for such components, his men moistened the powder with a good grade of whisky before tamping it into the fuze well... 

It ll be lovely to see you, said my cousin Izzy on the phone two weeks ago when, late one evening and two whiskies down, I finally decided to do it, that there was no reason to delay. When we bought the house in Narrow Street, it wasn t a Queen Anne Residence Convenient for the City it was a tenement, in a slum. You could almost smell Sherlock Holmes s opium dens, see the lascars and hear the drunken sailors. Not anymore. There s every... 

Distillers Spent Grains. Distillers spent grain is the solid residue left after the grain has been fermented to make spirits, typically whisky. This residue is the unfermentable parts of the grain and is high in fibre. Traditionally, the only outlet for this material was as cattle food or as an effluent. In addition to the fibre, protein, fat and the insoluble vitamins and minerals are present. 

There is a practice of making holes in this sort of cake and pouring in spirits such as whisky, brandy or rum. While this may be done to enhance the flavour it will almost certainly improve the keeping properties. The alcoholic mixture will not only reduce the water activity as ethanol has considerable mould inhibitory and antibacterial properties. 

President of Chemical Society of Japan. Creator of physical chemistry of Japan. President of Japan Academy/the first president of JSPS, Baron Creation of industry of phosphatic manure. Discoverer of Takadiastase. Development of whisky in USA. Discoverer of Adrenaline... 

Ethanol is the major intoxicant in drinks that are made by the fermentation of sugar solutions by yeasts and is the most widely used non-therapeutic drug. A small sherry or whisky can raise the concentration of ethanol in the blood to 2-A mmol/L. Ethanol is taken up and metabolised by the liver but, if large quantities are consumed, the Uver cannot increase the rate of utilisation and the plasma concentration can reach 0.1 M/L, which can damage the liver (see below). 

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