One of the antiquity and most prominent fad has been of boozing. The rage for whisky, vodka, rum and other such alcoholic drinks, responsible for sending you into an unfathomable, deep trance, dates back to the black and white era; prolly even more earlier. Though the study and the thesis on the whisky bog, peat bog and smoke bog have recently incepted; the diversity in these mind altering beverages, has been co-existing since the coons age.
Shedding some light on of the most renowned, widespread and evergreen beverage, lets us stream into a whisky bog and fetch some more knowledge about its varying dimensions.
Introduction to whisky bog and its variations
Whisky is prepared from certain grains like wheat, barley, corn and rye. These grains are cultivated, harvested and dried under special conditions to proceed with the whisky making process. Under the same context, the whisky bog is a marsh, reserved for whisky preparation only. This peculiar marsh is found in scads of types and can is of varying indigeneity. The bog found in Australia will form a whisky that will be called American origin; the one used in Russia will give rise to Russian whisky and so on. To be precise, the nativity of the whisky base becomes the nativity of the whisky itself.
Coming down to the types of whisky, there can be following types:
- Malt whisky
Chiefly produced in Scotland, malt whisky falls under one of the supreme estate of whiskies. It is prepared using only malted barley; with the pot stills used for distillation. The malt whisky preparation is one of the most time consuming and strenuous chore because the distillation has to be done for hours and hours. However, with the modern day technology, the process can be seen to be catalysed with the advanced machinery.
- Grain whisky
Found primarily in Ireland and Scotland, this class of whisky is not prepared from ‘malted’ form of barley; rather from grained barley. Containing lesser flavours, this type of whisky is prepared using column still, with higher distilling than required for the malted strata. This generally contains wheat grains but may as well contain a mixture of grains of wheat and corn, depending on the utilisation degree and cost effectivity.
- Blended whisky
Blended whisky is again, a deluxe class and is the outcome of a mixture of various ‘types’ of whiskies, which may be grained or malted or both. Their distinctiveness and character is determined by actuating the whisky ratio used in their prep, at the distillery they belong. To market the blended whiskies at slashed prices, more of grained whiskies is used in their formation. However, the best quality motto says, ‘the more the malt whisky, the better the blend is’. For well flourished brands of blended whisky, the ratio of grained is to malt whiskies remain the akin, in order to keep the taste same.
- Single Pot Still whisky
It is prone to Ireland and as the name manifests, this is prepared manually, distilled in pot stills only. It generally comprises unmalted barley or grains of it.
- Rye whisky
For a whisky class to be called as rye whisky, it is necessary for it to contain at least 51% of rye and the rest may or may not be corn or wheat or barley. Another necessary condition states that they must have been distilled in oak casks to 2 years exclusively. However, due to their piquant and sharp taste, they could not mushroom much and remain to be unpopular.
Similar there can be barley whiskies, corn whiskies and so on. There are copious factors that guide the distinctiveness of these whiskies, allotting them different origin and a quirky taste.
Taste diversity in the whiskies
If your perception says that a same type of whisky will taste the same always, let me tell you, that you are wrong. A single distillery is capable of producing scores of taste to a single whisky type. The maturation duration, the fermentation time, the casks used for distillation and the ratio of grain and malted play major role to uplift this game of perplexity. Above all, the fermentation allots a distinct, lofty echelon to any whisky class. The longer they are fermented; the superior is their quality. Likewise, the oldest whisky not only tastes the best but is also the poshest.
Production of whisky
Whisky preparation requires 2 primary thigs on a very superficial level. A whisky bog, and the distillation and fermentation instrument. A pot still, a column still or a cask is what is usually needed to come up with any version of whisky. Not to omit, it requires a certain level knowledge as well. Like the ratios to make it taste bosting, how and from where to avail the grains and so on.
At the very beginning step, the grains have to be germinated after being steeped, to bring them to that very brewing state. Once reached this state, they can further be used for making vinegar or whisky or the likes.
To get cognizant of such knowledge, there are numerous books that one can refer to, before landing into this business. The books are available online as well as offline. Also, they include all such necessary information, that one needs to know before getting started with this time consuming spree.
Conclusively, the whisky taste depends from person to person and of all, largely depends on the drinking or boozing habits of a person. Alongside, the capacity to stand the very ‘mind altering’ effects may as well influence the choice. An avid drinker may prefer the hardest whisky, a single sip of is enough to bring upon that dizzy blurriness. On the contrary, the same avid drinker may as well prefer the mildest shots, to keep the binge lasting for hours.
With the passage of time and transformation in the preparation processes, a whisky bog is facile to procure and eventually, preparation of whisky. Also, this beverage has such a prodigious diversity and price range, that even the lowest strata can easily afford it.