The Wine & Whisky Thread

Yes, even grain whisky tho uses malted barley, as it gives the enzymes that convert the starches to fermenting sugars, that makes the beer. Grain is distilled in column stills, which are continuous things and produce very strong alcohol 80+% abv. Malt whisky has to have 100%malted barley.
In bourbon they usually add a bit of malted barley for the enzymes, although they also add industrial ones too. Corn doesn't malt easily so they need it.
Ireland used to be without an E, but when Scots started making their whisky it was giving the Irish stuff a bad name so they changed it to with an Eto distinguish it apart.. [emoji23]
Of course Scotch is now regarded as the best.
Bourbon is usually made with column stills too. Scottish Single malt is always made in pot stills.

Just opened up a wooden packing case of a dozen bottles of 2014 Chateau de Chiffre, Saint-Chinian:

https://www.lorgeril.wine/product/ch...rand-vin-2014/

https://www.lorgeril.wine/wp-content...Chinian-GV.jpg




Terroir: Selection among the most beautiful plots, the terroirs are gneiss and limestone of altitude which peak at 350m. It is an altitude terroir whose night freshness allows the tannins to mature gently, the most elegant expression of aromas and finesse.

Vinification: Harvest and manual sorting. Vatting variable from 20 to 30 days from 35 to 40 days favouring the greatest sweetness in the extractions. Malolactic fermentation in French oak barrels.

Tasting: Beautiful ruby ​​red colour. Aromatic complexity. Finesse aromas of garrigues (scrubland), truffles and black olives. Elegant palate, present and velvety at the same time. The tannins are sweet and vanilla.


Sent as a gift from my partner's son in France, who like me is a bit of an oenophile :)

Quote:

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Originally Posted by struth

Yes, even grain whisky tho uses malted barley, as it gives the enzymes that convert the starches to fermenting sugars, that makes the beer. Grain is distilled in column stills, which are continuous things and produce very strong alcohol 80+% abv. Malt whisky has to have 100%malted barley.
In bourbon they usually add a bit of malted barley for the enzymes, although they also add industrial ones too. Corn doesn't malt easily so they need it.
Ireland used to be without an E, but when Scots started making their whisky it was giving the Irish stuff a bad name so they changed it to with an Eto distinguish it apart.. [emoji23]
Of course Scotch is now regarded as the best.
Bourbon is usually made with column stills too. Scottish Single malt is always made in pot stills.

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The Japanese are catching up fast. Just look at the best single malt in the 2020 world whisky awards.

I'm not that keen on Japanese stuff. I like it but not as much as, say bourbon. It's complex but not what I prefer. It's better than Belgian tho or Welsh. [emoji23]

I love it - only had entry level Hibiki and Yamazaki but would love to try something more exotic ...

Got a couple of bottles of Nikka here. Nothing wrong with it but at the prices for Japanese whisky, Scotch malt is a proverbial bargain in comparison

Yes there are always some good deals to be had with Scotch whereas you don't see Japanese whisky discounted in quite the same way.

one out one in... the revival...

https://imagizer.imageshack.com/v2/1...924/KHT3Nf.jpg

a real sherry peach this.. one of the great drams for sherry aficionados... marvellous

That's a better dram than I remember. Have to say its one of the best sherry casks around

The 14 year Glenmorangangie quinta ruban was a perfect scotch on so many levels for me.
Nothing was over powering, the ABV felt just right for the flavors ,no strong burn, not overwhelming peat ,port or bourbon flavors . It all married nicely and just made you want another sip every time.
This bottle should come with a warning ,because it's just hard to put back in the box. I really can't find anything bad to say about it. And it is not the most expensive bottle in the store.

I am now looking at Grants post #3078.
Looks like another good choice.