Barrel-aged gin has been around for years. In fact, Genever was often aged in casks, but many are still a bit unsure about how to put it to proper use. More and more brands are bringing out new gins aged in various barrels, which all contribute to the final flavour of the spirit. The type […]
There are many factors that contribute to the final flavour of whisky. In Scotland the spirit must mature in casks for a minimum of three years before it is legally allowed to be called whisky. In this time the spirit will be heavily influenced by the cask it’s been in, therefore it is important to […]
To produce whisky you need three simple ingredients: water, yeast and barley (this can be mixed with rye or corn, I will talk about rye whisky soon) . The best type of barley is the one that produces the most sugar. There are five stages in the process: malting, mashing, fermentation, distillation and maturation. Malting During malting, the barley […]