[Sca-cooks] cream and whisky POP

[Nick Sasso]

> -----Original Message-----
> Greetings-
>
> They used the word "malt" to indicate that you wanted you to use a
> single malt,
> verses a blended whiskey. In Scotland there is no such thing
> as Scotch, it is
> whiskey. A Scotch whiskey indicates that it is from Scotland,
> which uses peat
> which is makes it different from other whiskeys. Another
> naming example is
> American whiskey, which is bourbon.
> http://www.ansteorra.org/mailman/listinfo/sca-cooks

All Whiskeys and Whiskys start off as basically an ale, the fermented syrup
of malted grain.  Malting (at its most simple) begins conversion of the
carbohydrates in the kernel to simpler starches.  Mashing will further
convert starches and dissolve the sugars for fermenting.  Add flavorings and
yeast . . . . you get alcohol et al.  Add heat, and the alcohol evaporates
to become whiskey or whisky.  Single Malts come from malt of a single
variety of grain (like british 2-row barley) and are more strictly made.
Blended whiskey products are like wines, I believe, in that you will have
multiple kinds of grains in the mash, and multiple batches that aren't quite
perfect by themselves, lots of post-production work to get the target
flavors.

Look the next time you are in a liquor store and the labels of whickeys.
The ones from United States have the -ey, and the ones from Europe (and
possible Canada) have only a -y.  this is a generalization and YMMV.

niccolo difrancesco

whiskey is to ale what brandy is to wine (in broad terms, give or take hops)