CHAPTER 4: WHISKIES Flashcards
1
Q
Whisky/Whiskey
Where is whiskey produced?
A
Everywhere
2
Q
Whisky/Whiskey
What is the four (4) point standard of Whisky? (recognized in international trade agreements)
A
- Spirit obtained from fermented mash of grain
- Distilled at less than 95% ABV
- Stored in oak barrels
- Bottled at no less than 40% ABV
3
Q
Whisky/Whiskey
What is the only spirit that must be made exclusively from grain?
A
Whisky
4
Q
Whisky/Whiskey
What generally determines the type and combination of grains used in whisky production?
A
The country or region in which the whiskey is produced.
5
Q
Whisky/Whiskey
Who was first believed to produce Whisky?
A
It is believed to be Irish Celts
6
Q
Whisky/Whiskey
What was the first evidence of whiskey production?
A
The Exchequer Rolls of Scotland, in the last decade of the 15th Century shows an order from the king for a monk to make malt into aqua vitae.
7
Q
Whisky/Whiskey
What does uisgebeathe or uisgebaugh mean?
A
Water of Life
8
Q
Whisky/Whiskey
Which countries use the spelling “Whisky”? (no E)
A
Scotland and Canada. US varies.
9
Q
Whisky/Whiskey
What is the five (5) step production procedure for Whisky?
A
- Mash/Wort Preparation
- Fermentation
- Distillation
- Maturation
- Blending and Bottling
10
Q
Whisky/Whiskey
What are the four (4) primary grains used in making whisky?
A
- Barley
- Corn
- Rye
- Wheat
11
Q
Whisky/Whiskey
Which of the four primary grains is malted or sprouted? Why?
A
Barley, since it is the most prolific source of enzymes.
12
Q
Whisky/Whiskey
Does a grain recipe require a substantial amount of barley to convert the other starches into fermentable sugars?
A
No, a small amount is required.
13
Q
Whisky/Whiskey
What two (2) enzymes are released with a grain sprouts?
A
- Alpha Amylase
2. Beta Amylase
14
Q
Whisky/Whiskey
What does Diatase do?
A
The enzyme breaks down the carbohydrates or starches into maltose.
15
Q
Whisky/Whiskey
What is the role of Maltose?
A
It is the bi-molecular sugar produced from the diatase and carbohydrate or starch reaction. This sugar further breaks down into a simple sugar with can then be fermented by yeast.
16
Q
Whisky/Whiskey
During which phase do the enzymes become active.,Malting or Mashing?
A
Mashing
17
Q
Whisky/Whiskey
When barley is germinated (malted) what is it called?
A
Green malt
18
Q
Whisky/Whiskey
What is done with Green Malt?
A
It is kilned to stop germination and conclude the Malting phase.
19
Q
Whisky/Whiskey
How does kilning play a role in flavor profiles?
A
The time and temperature of the heating process caramelizes the sugars in the malted grain
20
Q
Whisky/Whiskey
What is the next step for kilned or roasted malt?
A
It is screened and ground into grist.
21
Q
Whisky/Whiskey
What is done with the Grist?
A
It is mixed with hot water and heated to 135-170 degrees F in a Mash Cooker (US term) or Mash Tun (EU term)
22
Q
Whisky/Whiskey
What occurs in the Mash Cooker or Mash Tun?
A
The water dissolves the sugars and liquefies most of the remaining starches. Diastase completes the conversion process. Starch is converted to sugar.
23
Q
Whisky/Whiskey
Why are the Diatase enzymes able to become active?
A
The heat
24
Q
Whisky/Whiskey
What does Scotland and Ireland call “Mash” or “Wort”?
A
The sugary liquid that is “washed” from the malt. It is drained off.
25
# Whisky/Whiskey
What does the US call "Cook" or "Mash"?
The sugary liquid and ground grain particulates, which are allowed to remain in the mixture. Described as a thick slurry.
26
# Whisky/Whiskey
What are the necessary requirements for water used in Whisky production?
Iron-free
27
# Whisky/Whiskey
What effects would iron in the water have on the finished Whiskey?
Instead of being golden-hued, a mature whisky would have a black-tinge to the color.
28
# Whisky/Whiskey
How does the presence or absence of calcium, magnesium, or phosphates effect the water quality in Whisky?
They determine the hardness or softness of the water, which has a sensory impact on the finished product.
29
# Whisky/Whiskey
How does Scottish Whisky benefit from mountain stream water?
It is soft water that is best for steeping barley.
30
# Whisky/Whiskey
How does Central US distilleries benefit from their local water?
Due to dissolved limestone and minerals, the water is hard and provides nutrients for the fermenting yeast.
31
# Whisky/Whiskey
Two (2) methods for treating water:
1. Reverse Osmosis
| 2. Activated Carbon Filtration
32
# Whisky/Whiskey
Why should chlorine NOT be in distillation water?
It can kill off enzymatic reactions.
33
# Whisky/Whiskey
Define Washback
In Scotland, vessels made from wood or stainless steel, where Whisky fermentation takes place.
34
# Whisky/Whiskey
True or False:
| Fermentation of US Whisky takes place in open top fermentors up to 20,000 gallons in size.
TRUE
35
# Whisky/Whiskey
How long does Whisky fermentation take?
40-72 hours
36
# Whisky/Whiskey
What is the finished ABV during Whisky fermentation? and what is this product referred to?
8-14% ABV, called "beer" or "wash"
37
# Whisky/Whiskey
How does beer and whiskey differ during the Malting and Fermenation phases?
Hops are NOT used in whiskies, otherwise it is the same.
38
# Whisky/Whiskey
What type of still is used for Whisky?
Either the Pot Still or the Column Still. For lighter elements the column still is used.
39
# Whisky/Whiskey
Define: Low Wine
The distillate product from the first pot still batch.
40
# Whisky/Whiskey
Define: Wash Still
The first Pot Still in Whisky distillation
41
# Whisky/Whiskey
Define: Spirit Still
The second Pot Still in Whisky distillation
42
# Whisky/Whiskey
Define: High Wines
The distillate product from the second pot still batch in Whisky production. The same as New Make Spirits.
43
# Whisky/Whiskey
Define: New Make Spirit
The distillate product from the second pot still batch in Whisky production. The same as High Wines.
44
# Whisky/Whiskey
What is done with the foreshots or feints?
They are selectively returned to the next distillation cycle for further refinement.
45
# Whisky/Whiskey
How is the heart preserved in Whisky production?
The spirit flows through a Spirit Safe when it is sampled, alcohol strength is measured and classified.
46
# Whisky/Whiskey
What proof is the New Make Spirit or High Wine reduced to prior to barrel aging in Whisky production?
125 proof
47
# Whisky/Whiskey
What two (2) general parameters influence the finished Whisky, apart from length of aging:
1. Type of Barrel used
| 2. Storage conditions during maturation
48
# Whisky/Whiskey
What are the five (5) barrel parameters for Whisky?
1. Type of oak: American or EU
2. Method and drying time of oak
3. How much toasting and or charring the barrels recieve
4. New or Used
5. If used; what liquid did it store previously
49
# Whisky/Whiskey
What are the four (4) Physical Storage conditions that impact Whisky aging?
1. What materials the warehouse is built with and the presence of windows
2. Whether the warehouse is heated or naturally ventilated
3. Single or multi-level buidling?
4. Are barrels stacked or stored in a single layer?
50
# Whisky/Whiskey
What is the largest influence on length of Whisky maturation in barrels?
Geographic location
51
# Whisky/Whiskey
Which whiskeys require longer barrel aging, Northern European or Southern US?
Northern European
52
# Whisky/Whiskey
List four (4) key reasons that the length of aging for Whisky barrels is greater in the EU:
1. The climate is cooler
2. Warehouses are generally single story, evening out external temperature variations
3. Cool, damp environment with barrels closely stacked
4. Barrels are used with saturated pores
53
# Whisky/Whiskey
List four (4) key reasons that the length of aging for Whisky barrels is less in Kentucky or Tennesse than in the EU:
1. The climate is warmer
2. Warehouses or Rackhouses are 7-9 stories, with wide temperature fluctuations
3. Barrels are NOT stacked, so there is more air circulation
4. Barrels are new American oak, with very little pore saturation.
54
# Whisky/Whiskey
What is the common practice for blending and bottling of whisky in the US?
Groups of barrels are disgorged into large vats and purified water is added to bring the ABV to 40%
55
# Whisky/Whiskey
Name two exceptions to the standard blending technique for US Whisky:
1. Single-barrel bottling
| 2. Cask-strength or Barrel Proof bottling
56
# Whisky/Whiskey
Whisky:
| Explain Single Barrel Bottling:
A selected single barrel is diluted to 40% ABV or higher and them bottled without being combined with other barrels.
57
# Whisky/Whiskey
Whisky:
| Explain Cask-Strength or Barrel Proof Bottling
NO water is added prior to bottling. This generally occurs in places where the alcoholic strength has already been reduced over the maturation process.
58
# Whisky/Whiskey
What is Scottish Whisky called?
Scotch. It is a protected name.
59
# Whisky/Whiskey
What are the laws of Scotch production?
Made from malted barley and be aged in Scotland for a minim of three years in barrel. Products must be at least 4 years old to enter the US.
60
# Whisky/Whiskey
What is unique to the kilning process of Scotch?
Kilns are heated with PEAT.
61
# Whisky/Whiskey
What is peat?
A compact, vegetative form of carbon or compressed biodegrading organic matter.
62
# Whisky/Whiskey
What flavor does peat impart?
Smoky, slightly medicinal flavor
63
# Whisky/Whiskey
Does the smoke from the peat come into contact with the grain?
Yes
64
# Whisky/Whiskey
Does all Scotch have the influence of peat?
No. Though most have a mild influence of "peat reek"
65
# Whisky/Whiskey
Scotch:
| If some solids are left in the wort prior to fermentation, what will be the resulting flavor profile?
a more malty-flavored spirit
66
# Whisky/Whiskey
Scotch:
| What ABV is the wort fermented to?
7-10% ABV
67
# Whisky/Whiskey
Scotch:
1. What are the effects of a long fermetation:
2. Whar are the effects of a short fermentation:
1. Long fermentation = more congenors
| 2. Short fermentation = more maltiness
68
# Whisky/Whiskey
Scotch:
| What is the ABV for the Low Wine?
23% ABV
69
# Whisky/Whiskey
Scotch:
| What is the ABV for the Second Batch or New Make Spirit?
94.8% ABV or less, and depends on the distillers cut points.
70
# Whisky/Whiskey
What two types of Scotch Whisky are there?
1. Malt based
| 2. Grain based
71
# Whisky/Whiskey
How is Scotch Grain-based Whisky different from Malt based? (4)
1. Grain based goes through hydrolysis to convert the starches.
2. Column distilled rather than copper pot distilled
3. Prohibited from reaching 94.8% ABV
4. Less flavorful
5. Aged in new American oak barrels, less than 700 L in size
72
# Whisky/Whiskey
Scotch:
| What are the barrel aging requirements for malted whisky?
Placed in used barrels for a minimum of 3 years.
73
# Whisky/Whiskey
What types of used barrels are selected for scotch whisky aging and why?
Bourbon, Sherry, Port, or Madiera. It helps to differentiate their product.
74
# Whisky/Whiskey
What occurred in 1853 that directly shifted the Scotch Whisky industry?
Andrew Usher broadened the market by blending malt whiskies and lighter-grain whiskies, when previously all Scotch was bottled as Single Malt or Single Grain. Other firms followed suit.
75
# Whisky/Whiskey
What are the four (4) reasons for Blended Scotch Whisky?
1. Reduced cost
2. More palatable for the general consumer
3. Smoother, more distinctive product
4. Uniformity of a brand
76
# Whisky/Whiskey
How is "Blended Scotch Whisky" made?
Inexpensive grain whisky is made and blended with purchased single malt and single grain from a pot distillery.
77
# Whisky/Whiskey
Prior to Blended Scotch Whisky who consumed Scotch?
Just the Scottish.
78
# Whisky/Whiskey
What percentage of Scotch whiskey is blended today?
90%
79
# Whisky/Whiskey
What is the typical composition of a Blended Scotch Whisky?
30 or more malt whiskies, with 5 or more grain whiskies. Malt whisky generally making up 20-50% of the blend.
80
# Whisky/Whiskey
Define:
| Single Malt Whisky
Premium product and is the result of a single distillery, produced solely with malted barley and no other grains.
81
# Whisky/Whiskey
Define:
| Blended Malt or Vatted Malt
100% malt whiskey blended across distilleries
82
# Whisky/Whiskey
Define:
| Single Grain Whisky
Produced at one distillery but uses malted and unmalted grains.
83
# Whisky/Whiskey
Define:
| Blended Grain Whisky
Blended 100% grain whisky
84
# Whisky/Whiskey
When an age is listed on a bottle of scotch what does it refer to?
The youngest whisky component in the blend
85
# Whisky/Whiskey
What are the four (4) regions of Scotch Production?
1. Highlands
2. Speyside
3. Lowlands / Campbeltown
4. Island of Islay
86
# Whisky/Whiskey
What is the largest region for Scotch production in regards to geographic AND quantity of distilleries?
Highlands
87
# Whisky/Whiskey
Which Scottish region is a subsection of the Highlands and is known for complex malt scotches?
Speyside
88
# Whisky/Whiskey
Which Scottish whiskey region focuses on producing blends and grain whiskies that are lighter, softer, lower congener style?
What distillery is an exception to this?
Lowlands.
| The Springbank Distillery produces complex Whiskys
89
# Whisky/Whiskey
Which Scottish whisky region is know for producing distinct, medium to heavy peat, as well as briny, seaweed character?
Islay
90
# Whisky/Whiskey
How does Irish Whiskey differ from Scotch?
1. It is spelled with an e!
2. Non-peated malt
3. Most distillers use a combination of malted and unmalted barley in their grain recipe.
4. Distinctive "leathery" flavor from the unmalted barley
5. Triple Distilled
6. Aged in new cooperage for a minimum of 4 years, but matured as long as 7-8 years.
91
# Whisky/Whiskey
What Whiskey category is exclusive to Ireland and why?
Pure Pot Still Whiskey. The predominant flavor in Irish Whiskey is from the combination of malted AND unmalted barley, a single pot distillery using this signature combination can use the name to set itself apart.
92
# Whisky/Whiskey
How many locations is Whiskey produced in Ireland.
3
93
# Whisky/Whiskey
What was the cause of the Whiskey Excise Tax of 1791?
The Revolutionary War debt
94
# Whisky/Whiskey
What case the cause of the Whiskey Rebellion and what was the effect from it?
The Whiskey Excise Tax of 1791.
Many farmers moved into the wilderness, outside federal jurisdiction, into the areas that would become Kentucky, Indiana, and Tennessee. These areas are ideal for Corn production and have limestone-filtered water.
95
# Whisky/Whiskey
What did the US government do to improve the quality of whiskey produced during the 1800s?
The Bottled-in-Bond Act of 1897.
96
# Whisky/Whiskey
List (4) rules of the Bottled-in-Bond Act of 1897:
1. Maturing whiskey - locked (bonded) warehouse for four years;
2. The product of one distillery
3. From one distilling season
4. Bottled at 100 proof
97
# Whisky/Whiskey
List the (4) requirements for Straight Whiskey:
1. a minimum of 51% of a major grain in the mash bill
2. Must come off the still between 130-160 proof
3. Matured in new, charred oak barrels for a min. of 2 years
4. Must be bottled at 80 proof or higher.
98
# Whisky/Whiskey
What are the (4) categories of Straight Whiskey and their requirements?
1. Straight Bourbon Whiskey (at least 51% and less than 80% corn)
2. Straight Rye Whiskey (at least 51%)
3. Straight Wheat Whiskey (at least 51%)
4. Straight Corn Whiskey (at least 80%)
99
# Whisky/Whiskey
What are the two types of Pot Stills used for quality whiskey production, and what is the ABV it produces?
1. Beer Stripper: 30 - 40% ABV
| 2. Spirit Still: 60-70% ABV
100
# Whisky/Whiskey
Where does the name Bourbon come from?
Bourbon County, Kentucky - which was named after the Bourbon family which helped fund the war for independence.
101
# Whisky/Whiskey
Where can Bourbon be produced?
Anywhere in the US.
102
# Whisky/Whiskey
Bourbon:
| What is the residue from the first distillation run called?
The Backset
103
# Whisky/Whiskey
Bourbon:
| What is the benefit of Sour Mashing and what is used?
Since the local water is alkaline in content, which interferes with the yeast, the BACKSET, which is very acidic, is added to the fermenter for the next batch.
104
# Whisky/Whiskey
What are the classification requirements for Bourbon?
1. At least 51% of mash bill is corn
2. Aged in new, charred oak barrels for a minimum of 2 years
3. No coloring or flavorings may be added to the spirit.
4. Made in the USA.
105
# Whisky/Whiskey
With the warm continental climate, does the spirit age faster or slower than its cool climate relatives?
Faster.
106
# Whisky/Whiskey
How does the location in a rack house effect aging of a bourbon or whiskey?
The temperature and humidity in the rackhouses are factors of the floor level/heat and the proximity of barrels. These factors largely impact the proof, speed of aging, and flavor profiles in each barrel.
107
# Whisky/Whiskey
What type of still are most bourbons produced in?
Column stills made of either copper or stainless steel.
108
# Whisky/Whiskey
How is consistency achieved in US Whiskey production?
Barrel Rotation and Blending
109
# Whisky/Whiskey
The Best Bourbon barrels are often separated into these (2) categories. Please define them.
1. Single-Barrel Bourbon = as stated
| 2. Single-Batch Bourbon = a blending of the best barrels, however batch size is not currently regulated.
110
# Whisky/Whiskey
Define the Lincoln County Process: What does it do?
1. The process of filtering whiskey through sugar maple charcoal prior to aging. All Tennessee whiskey goes through this step.
2. It removes the lighter aldehydic congeners, giving a smoother texture with fuller, more robust flavors of maple syrup and smoke.
111
# Whisky/Whiskey
What distinct flavor is associated with Rye Whiskey?
A fiery, spicy note
112
# Whisky/Whiskey
What are the (2) requirements in Corn Whiskey?
1. Mash Bill - at least 80% corn
| 2. Maturation is not required, but if done, it must be in uncharred barrels.
113
# Whisky/Whiskey
What distinct characteristic is associated with Corn Whiskey?
A smooth mouth-feel, and a slightly sweet corn note.
114
# Whisky/Whiskey
What is the largest whiskey category internationally, but not in the US?
Blended Whiskies
115
# Whisky/Whiskey
What is required in a US Blended Whisky?
It must contain no less then 20% Straight whisky on a proof gallon basis. The remainder can be light whiskey, neutral spirits and coloring, flavoring, and other blending components.
116
# Whisky/Whiskey
What are the (4) Subcategories of Blended Whiskey and what are the composition requirements?
1. Blended Bourbon = no less than 51% Straight Bourbon
2. Blended Rye = no less than 51% Straight Rye
3. Blended Wheat = no less than 51% Straight Wheat
4. Blended Straight = a blend of 100% straight whiskies
117
# Whisky/Whiskey
What are production requirements in a Light Whiskey?
1. Distilled in a Continuous Column Still
2. Higher proof (161-189)
3. Usually aged in used barrels, but can be in uncharred new oak.
118
# Whisky/Whiskey
If you were to order a rye whiskey what would you most likely be served?
Canadian Whisky
119
# Whisky/Whiskey
How did the Canadian whisky style change and why?
Founded in the 1790s, Canadian Whisky was primarily rye and barley, and pot still produced. They transitioned to the Coffey Still and switched to corn as the primary grain to reduced costs.
The government currently takes an 83% fee per bottle.
120
# Whisky/Whiskey
How long did Canada's Prohibition last?
one year
121
# Whisky/Whiskey
Can Canadian Whisky be bottled outside of the country?
Yes, it is often shipped in bulk and then bottled.
122
# Whisky/Whiskey
What is the primary type of whisky produced in Canada?
Grain Whisky
123
# Whisky/Whiskey
What is the requirements for Canadian Grain Whisky?
1. Column distilled at 185-189 proof
| 2. Aged in used barrels for a minimum of three years.
124
# Whisky/Whiskey
What is a flavoring whisky?
Blended with a light grain whisky to add a particular style to the resulting spirit. It is crafted like a straight rye or bourbon whisky and aged in new charred oak barrels.
125
# Whisky/Whiskey
Name one significant difference in the Canadian and American Whisky laws?
Canada allows new whisky to be added to make up for any loss from evaporation during the maturation process.
126
# Whisky/Whiskey
What is the typical style of a Canadian Whisky?
Soft and light. It is a light whisky.
127
# Whisky/Whiskey
How much caramel coloring or additional products can be added in a Canadian Whisky?
9.09%
128
# Whisky/Whiskey
What makes the Glenora Whisky distillery unique?
They produce a Single Malt Canadian Whisky (Nova Scotia) made with just malted barley and water.
129
# Whisky/Whiskey
What percentage is allowed of "other components" in Canadian Whisky?
9.09%
130
# Whisky/Whiskey
In India, what is the most popular spirit category and where does it rank on a global scale? Why?
1. Whisky
2. 3rd Place
3. a large surge in the affluent populace
131
# Whisky/Whiskey
Describe Whisky Production in India:
1. Regulation is lax
2. Most production is a mix of molasses and Grain, so it is more like rum
3. Very little barrel aging, most are aged in large vats. Several states prohibit the use of barrels.
132
# Whisky/Whiskey
How does the high altitude in India impact Whisky production?
The high altitude and high temperatures cause rapid evaporation - so large vats are preferable to minimize the product lost through the woods pores.
133
# Whisky/Whiskey
What unique ingredient is in the Japanese Mash Bill for Whisky?
Rice
134
# Whisky/Whiskey
What type of Whisky did the Japanese initially try to duplicate?
Scotch. Now they have their own style.
135
# Whisky/Whiskey
Define Pure Malt Whisky (Japanese):
1. A blend of malt whiskies from different distilleries owned by a SINGLE PRODUCER.
2. Can be mixed with components from different types of stills.
136
# Whisky/Whiskey
What is the Distillation Proof for Japanese Whiskies?
1. Malt Whisky = 130 Proof
| 2. Lighter Whiskies = 180 Proof
137
# Whisky/Whiskey
Which Muslim country allows a distillery to remain to satsify the non-Muslim minority but does not allow exportation of its product?
Pakistan
138
# Whisky/Whiskey
Why must cereal grains be modified before they can be converted to alcohol?
Cereal grains contain starch but little fermentable sugar
139
# Whisky/Whiskey
What are the major whisky producing countries?
Scotland, Ireland, Canada, US, Japan, India
140
# Whisky/Whiskey
Where are flavors primarly derived from?
base cereal products and maturation in oak
141
# Whisky/Whiskey
Where factors give distinguishing characteristics to whisky?
Distillation equipment and methods used
Choice and preparation of maturation vessels
Practices of blending and bottling
142
# Whisky/Whiskey
What country changed the name from Uisebaugh to Whisky?
England
143
# Whisky/Whiskey
How is the Malting Process started?
barley is soaked with water and germinated
145
# Whisky/Whiskey
What is combined with the ground malt (grist) before being mashed?
Additional milled grains from the grain recipe
146
# Whisky/Whiskey
True/False
| Some distilleries use a cultivated proprietary yeast strain and some use a standard dry distiller's yeast
TRUE
147
# Whisky/Whiskey
When is fermentation complete?
when content changes from sweet to acidic (sour) in taste and abv is 8-14%
148
# Whisky/Whiskey
What is the name of the building where distillation takes place?
a Still House
149
# Whisky/Whiskey
True/False
| Pot Stills require 2 distillations to bring alcohol to desired strength?
TRUE
150
# Whisky/Whiskey
What is a Spirit Safe?
a device on a still that allows the passing spirit to be sampled and tested for alcohol strength
151
# Whisky/Whiskey
What are the five changes that occur during aging?
1. original components of the spirit interact
2. Water and alcohol evaporate through the pores of the barrel.
3. Air drawn into the barrel oxidizes the spirit's components
4. spirit extracts color, aroma , flavor, and tannin from the oak
5. chemical, physical and extractive processes are concentrated in the decreasing volume of the whisky
152
# Whisky/Whiskey
What country leads in the number of whiskey distilleries? How many do they have?
Scotland- over 100 in operation
153
# Whisky/Whiskey
Who was the Kentucky County of Bourbon named after?
the French Bourbon family, who helped finance the revolutionary war
154
# Whisky/Whiskey
What was the quality like of early US whiskey?
much was unaged and unpalatable. Producers would add innocuous ingredients to improve the taste.
155
# Whisky/Whiskey
True/False
Since blending is now common, the terms "bonded whiskey" and "bottled-in-bond" are only given to a very few special single-barrel spirits.
TRUE
156
# Whisky/Whiskey
What are the main differences between US and European Whiskey?
1. US whiskies have stronger, sweeter flavor than Old World (European) because they are aged in new barrels rather than used ones.
157
# Whisky/Whiskey
What are some of the other counries that have lower amounts whisky production?
Czech Republic produces malt whiskies
Turkey-steadily increasing whiskey production
Spain-one distillery produces 2 million cases/year. Fine malt, grain, and blended whiskies
Wales-one single malt distillery.
New Zealand -several successful distilleries
Tasmania-several successful distilleries
Pakistan
