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Over the past many years the whisky-drinking world has seen a revolution. It has been introduced to many new products which claim to create high-quality liquor in only a fraction of the time that is generally required to age single malt spirits.<br>
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Over the past many years the whisky-drinking world has seen a revolution. • It has been introduced to many new products which claim to create high-quality liquor in only a fraction of the time that is generally required to age single malt spirits. • Top Indian Whisky brands age their distillate extensively in oak barrels and some add flavors like vanilla and butterscotch to it too.
As global whisky consumption increases, new ageing techniques have started emerging. • Though the taste measures up, it does not necessarily make it equal to fine aged malt. • Recent innovation in this field in single malts and premium scotch whisky have been astounding. It uses a patented combination of both light and heat to speed up the ageing process. • Creating whiskeys in high-pressure stainless steel tanks by mixing the spirits with new wood combinations are a great thing too. • It creates unique flavours within days. Some manufacturers even use stereo speakers to get their barrels thoroughly vibrating! Whisky innovation
A single malt spirit has a particular chemical composition and flavour which is very much identical to a 10-year-old whisky. Prior to testing the validity of such a claim, one must review how brown liquors must be made. • The chemistry of making spirits spans certain standard steps even for the best Indian scotch whisky brands. • Whiskies are available in varied types such as scotch, bourbon and rye, but they are all essentially manufactured within just three basic ingredients such as water, grain and yeast. Whisky testing
The common grains used are barley, wheat, rye or corn. • Certain spirits are subject to particular regulations. • Scotch whisky must be produced from malted barley, which must be made from at least 51% corn. • The major step is to germinate the grain in water which releases enzymes that break down starches in the grain into sugars. This process is put to a halt by drying, and the “malt” which is the germinated grain is collected far before the sugars are dissolved in water. Whisky production
Yeast is also used that converts the sugars to alcohol. As this stage comes to an end, the brew contains approximately 8% alcohol. • The step that follows is distillation in which different alcohols are separated and the fraction that has ethanol is collected. • This process is generally repeated until this fraction contains 70% ethanol, water, and a rich amalgamation of chemicals. Some of the Best whisky in Indiaare produced in this manner!
