In the latest in his series on whisky terms,Dominic Roskrow addresses part one of a two part look at the letter P, and makes sense of peat,phenols and PPMs
Whisky is defined as a spirit made with grain, yeast and water only, and a single malt whisky as one made at one distillery using only malted barley,water and yeast.
With the exception of allegedly flavourless caramel colouring, nothing else may be added to malt whisky.
This, though, isn’t the who...
By Dominic Roskrow
from Issue 70 published on
In the latest in the series on whisky terms Dominic Roskrowlooks at the letters N and O.
Water or no water? This is quite possibly the question asked most often by whisky converts as they set out on their journey of discovery.And it’s question with no straightforward answer.
Whole chapters and even books have been written on how to appreciate whisky, and in particular malt whisky, and ...
By Dominic Roskrow
from Issue 69 published on 18/01/2008
In our series looking at whisky terms we have reached the second part of the letter m.
Dominic Roskrow looks at maturation
You know you’ve caught the whisky bug good and proper when you happily sit through a two hour talk on casks, or consider the highlight of your distillery trip is the exhibition on wood.
But maturation is one of the main components which sets whisky apart from any other spirit.
For some time it has...
By Dominic Roskrow
from Issue 68 published on 07/12/2007
In our series looking at whisky terms we have reached the letter m. In the first of two features Dominic Roskrow looks at malts and malting.
It may well be that the romance of whisky making is epitomised by the shapes of the gleaming copper stills and the agitated liquid bubbling within, or symbolised by the aromas of maturing spirit in the bowels of a damp warehouse.
But the work horse part of whisky lies way before – in the malting an...
By Dominic Roskrow
from Issue 67 published on 01/11/2007
