Whisky distillation process, the key segment of whisky production was invented around four thousand years ago in the ancient civilizations of Babylon and Mesopotamia.
Whisky or Whiskey
First modern record of whisky comes from 1494 Scotland, with the letter that described acquisition of raw material needed for the production of over 1500 whisky bottles. Apparently by then, whisky was already widespread.
Whisky has two legitimate spellings. “Whisky” is used in Scotland and Canada, and “whiskey” is used by Irish and Americans.
There are over 5000 types of Single Malt Whisky. Whisky was given its name from the Gaelic beverage “uiscebeatha”, which translates to “water of life”.
Moderate use of whisky can bring many benefits to the human metabolism. It can prevent stroke, dementia, heart attack, clotted arteries, increase good cholesterol and fight against cancer cells. Whisky can exceptionally well withstand cold temperatures. Heroic Polar Explorers carried whisky on their journey to the South Pole, and whisky remained liquid even at -30 degrees Celsius.
Whisky production represents second largest “money-making” industry in Scotland.
Scottish whisky is distilled twice, Irish whisky thrice.
Whisky can age only in wooden casks.
In glass bottles it can survive for 100 years, but it will not change its flavor!
Opened bottle of whisky can remain good for five years.
The colour of the whisky comes from oak casks (also around 60% of its flavor), and from small amount of caramel colouring.
90% of the Single Malt Whisky’s comes from Scotland.
Whisky and rum represented majority of drinks that were used on the ships during the famous “Golden Age of the Piracy”.
Every year 2-4% of all whisky in the world stored in a wooden barrels evaporate into air. That doesn’t happen with sealed glass bottles.
Five largest regional made whiskies are Scotch Whisky, Irish Whiskey, Kentucky Bourbon, Canadian Whisky and Tennessee Whiskey.
90% of whisky produced in UK is intended for export.