Whisky

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Whiskey: a distillate for demanding palates

Water, cereals and yeast: these are the main ingredients of this distillate with a round and soft taste. An ideal companion for moments of conviviality, the drink tells a compelling story, the result of the mastery of expert distillers who are able to extract a varied range of flavors from barley, corn, rye and wheat. The origins of the famous and always appreciated alcoholic superalcoholic must be traced back to the Middle Ages, in light of the discovery of documents that attest to the presence of craft distilleries in the thirteenth century in Ireland and in the fifteenth century in Scotland. Today, as then, this product manages to amaze and conquer the most demanding palates with its intense and deep taste.


How is the distillate obtained?

The alcoholic beverage is obtained from the distillation of a fermented must consisting, in varying percentages, of barley and other cereals. Aging takes place in wooden barrels, generally of American or European oak, in such a way as to strengthen its character and to capture during the maturation particular aromas and flavors, such as fruity notes or sweet notes of caramel and vanilla. Barley is the most used cereal for the production of the distillate: thanks to the high percentage of starch contained in it, the alcoholic yield of the final product proves to be optimal as the yeast feeds on the sugars and transforms them into alcohol. The use of corn means that the sweet and spicy notes predominate in the distillate; the rye gives the drink the typical hints of dried fruit, while the honey notes are due to the wheat with its sweet and creamy taste. Depending on the distillation method used, the superalcoholic can have a character dominated by a soft base or can be characterized by a more dry and structured tone or even a rough and scratchy taste. To fully appreciate this drink, it is preferable to use a glass with a wide mouth to favor the passage of aromas. It is also recommended to drink it at room temperature and avoid the ice that could distort the richness of the distillate. What's the best time to savor a glass? Traditionally the distillate is drunk before lunch or dinner or late in the evening. Alternatively, it can be sipped as an aperitif with little water, preferably from a source. Among the most successful combinations, the distillate can accompany appetizers, such as chocolate chunks, smoked salmon, mixed cold cuts or hard type cheese and a not too aggressive taste. In addition to cheer the moments of conviviality spent in the company of friends, this drink lends itself to support the moments dedicated to relaxation.

How to choose this hard alcohol?

- Consider the origin of the distillate

- Compare the different types of distillate: Single Malts are obtained from malted barley without the use of other cereals, while in Blended cereals are mixed in different proportions

- Evaluate color, aroma, taste and gradation

- To meet your tastes, take into account the mode of consumption to understand if the spirits can be sipped only smooth or even with ice or mixed with other ingredients for the preparation of cocktails

- If it is a gift or if the bottle is destined to show off in your living room, grant your preference to a refined design package