Whiskey is a strong alcoholic beverage belonging to the brandy class. Anyone who has decided to discover this page of alcoholic art will soon be faced with an interesting discovery: there is an incredible variety of types of whiskey. Each of them has its own unique taste and aroma. At the same time, you should not rely on cost as an indicator of quality. There is only one rule: if you want to discover something new - start with the classics. Let's follow this advice.

Single malt whiskey Is a whiskey made from barley malt in one distillery. The most valuable and expensive type of this drink.
Blended whiskey Is the most common type of whiskey. It turns out when blending single malt and grain. Blending makes the taste and aroma more complex and fuller.

Difference between single malt and blended whiskey

Aroma and taste are two characteristics that describe all the virtues of any whiskey. These indicators are influenced by a large number of factors: germination, drying, the number of distillations, the device of the distillation cube, barrels for holding, temperature, and more. However, the main thing is a good raw material base. Everything depends on the quality of the grain, the degree of water and sugar purification. This is the main difference between the two compared species.
Blended varieties - whiskey "for everyone". With a wide variety of species, each person can choose something for themselves. The number of variations in the blend of single malt and grain is limited only by the distiller's imagination. Often the best blend is a blend of two mediocre samples that complement each other perfectly (in order to hide flaws and emphasize advantages). Blended whiskey accounts for about 90% of the volume produced worldwide.
The situation is different with single malt. Everything should be perfect in it from the beginning. Increased aroma, optimal taste, relentless adherence to technology. Such a whiskey, as a rule, is less interesting for the average consumer, but much more for connoisseurs who are able to appreciate not so much the drink as the skill of the manufacturer.

TheDifference.ru determined that the difference between single malt and blended whiskey is as follows:

Single malt whiskey can only be made from barley malt in a single distillery.
Single malt whiskey has more pronounced varietal characteristics.
Blended whiskey is the most common type. It is characterized by a large number of combinations of tastes and aromas, but varietal characteristics are practically absent.

When I got the idea to write an article about Scotch whiskey, it was already quite cold outside, and winter was gradually coming to the whole territory of Russia. It is in the cold and dank seasons, sometimes, after a working day, you want to warm up, perhaps your most favorite strong drink - whiskey.

For many centuries, it was Scotland that was the leader in the production of whiskey, so they have achieved an incredible variety of tastes and smells of this wonderful drink. The efforts that Scotland's distillers are making to perfect their national beverage is exciting. It seems that for them there is no limit of perfection. That is why this article is about Scotch Whiskey.

Scotch whiskey history

The first written mention of whiskey was found in the records of the Treasury Tax Office of Scotland, which are dated June 1, 1495. The notes stated: "By order of the king, give Brother John Cora eight boxes of malt for the 'water of life' made."

"Water of life" - this was the name of the alcoholic drink that was distilled from malt. Subsequently, the drink was given the name - whiskey. If you count the amount of whiskey you get from 8 boxes of malt, you get about 1,500 bottles, which the monk John produced in 1494.

Over the decades, whiskey has been gaining popularity throughout Scotland. In 1644, the government began levying taxes on whiskey producers in order to generate income from the drink and control all production. However, despite all attempts to regulate and receive income from distillers, people began to produce whiskey clandestinely and this activity flourished more than ever.
By 1780, Scotland had 8 official distilleries and over 400 underground ones. By 1823, the local parliament realized that it would be possible to bring producers out of the shadows only by easing tax collections. This is how the Excise Act was born.

The popularity of Scotch whiskey was gaining momentum again by 1831 with the advent of a new production method. Now, thanks to new technology, distilleries were able to produce softer alcohols at a significantly lower cost.

In 1880, Scotch whiskey began its worldwide expansion thanks to a small insect that devoured vineyards in France. Vineyards began to be cut down en masse, which led to a drop in the production of wine and cognac. And since wine and cognac were the most popular drinks that were consumed every day, they had to be replaced with something. Actually, Scotch whiskey has become a new popular drink all over the world.

Scotch whiskey types

There are two main types of Scotch whiskey in the world: single malt and grain. Of these types, 3 subcategories still stand out: blended, malt blended, grain blended.

1. Single Malt Scotch Whiskey

Single malt Scotch whiskey is by far the most popular type of whiskey in the world. Basically, it is a whiskey produced in a single distillery using malted barley (malt) and water. Single malt whiskey contains no other grains and must be produced exclusively in Scotland.

2. Grain Scotch Whiskey

Grain Scotch whiskey is less common in the world. Whole grain whiskey is produced using malt, water, and various grains or cereals. Grain Scotch whiskey should be produced in one distillery and only in Scotland, where it gets the name "Scotch". It is from this type of whiskey that various blends are made.

3. Blended Scotch Whiskey

This type of Scotch whiskey is made from at least one or more single malt whiskeys to be blended with one or more grain Scotch whiskeys produced in different distilleries.

4. Malt blended Scotch whiskey

Malt blended Scotch whiskey is actually one of the most unusual whiskeys to be found today. Basically, it is a blended whiskey made from several single malt Scotch whiskeys that are produced in different distilleries. Previously, this whiskey was called "Pure Malt".

5. Grain blended Scotch whiskey

Grain blended Scotch whiskey is very similar to malt blended whiskey, except that it uses two or more grain blended Scotch whiskeys from different distilleries. Then all this is mixed and the product is obtained.

The myth of two and three malt whiskeys

Surely, someone has heard of "two-malt" or "three-malt" whiskey. In fact, this is nothing more than a marketing ploy by the producers of single malt whiskey. Basically, the word "two-malt whiskey" means that the whiskey was settled in two different oak barrels.

The name "Scotch"

While most consumers have a general idea that Scotch whiskey should always come from Scotland, few realize that in fact, the production of this drink is based on a regulatory act that regulates everything from the size of the bottle to the grinding process. malt.

The title "Scotch" is defined and governed by UK legislation called "The Scotch Whiskey Regulations 2009 No.2890" or SWR. The act regulates whiskey production technology, packaging, labeling, even advertising within the UK; the rest of the world is under SWR.

1. The whiskey must be produced in a distillery in Scotland from water and malt, to which only whole grains of other grains can be added. Moreover, the grains themselves in the production process must be:

• Processed and made into a homogeneous mass.
• Converted to fermentable substrate only by endogenous enzymes.
• Fermented with yeast only.
• The concentration of alcohol after distillation is not less than 94.8%.
• The whiskey must be “matured” in a regulated excise warehouse in Scotland in oak barrels with a capacity of no more than 700 liters for at least three years.

1. Scotch whiskey must retain the color, aroma and flavor of the raw materials from which it was made.
2. Scotch whiskey must not contain any substance other than water and E150A sugar color.
3. The minimum percentage of alcohol in the final product is 40%.

Whiskey production

Whiskey production starts with water. It is for this reason that many distilleries are located near the pure source. It used to be difficult to deliver clean water, so distilleries were abundantly built near water bodies.

One of the features of Scotch whiskey is that the water in Scotland is very “soft” and contains few minerals. The western territories of Scotland, especially the islands, are characterized by water with a high content of peat. In swampy areas, water flows through peat bogs, which even have a brownish tint. There is no direct evidence that this particular water gives the whiskey a peaty flavor, however many distilleries are protecting their springs and are proud of them.

Legally, there is no reason to use barley grown exclusively in Scotland in the production. However, the vast majority of distilleries use local barley, probably for economic reasons.

After the water is prepared, it is poured into various vessels and tanks and malted barley is produced. The grains are soaked in water and left for several days in order for them to germinate. Then they are dried with hot air or peat smoke, which stops the growth of barley shoots and prevents them from rotting. Further, most distilleries grind malted barley, but there are still adherents of the traditional production method, which allows the barley to be used whole, without grinding.

Now that the malted barley is prepared, it is poured into a special boiler and water is poured. At a certain temperature, the mixture ferments and turns into a dark slurry called wort. Next comes the fermentation process. The wort is pumped into a wooden or stainless steel barrel. While stirring the wort, yeast is added to the barrels. Within 48 hours, carbon dioxide is released and the wort is converted into alcohol.

The next step is to distill the whiskey. In fact, the alcohol extraction technology does not differ from what was used even in our country for the production of moonshine. Only the volumes are different. After the first run, a liquid is obtained with an alcohol concentration of about 28%. The process is repeated until the proportion of alcohol is about 70%. Then the liquid is poured into oak barrels and allowed to infuse for at least 3 years. It is noteworthy that the barrels are not airtight, therefore, the whiskey will acquire a different smell from the location and storage of the barrels.

Whiskey production areas in Scotland

Scotland is divided into 5 distinct districts, where distilleries produce a variety of whiskeys, each with its own unique flavor.

The Highlands

The whiskey produced in this area is known for its medium strength. Today there are many distilleries that produce whiskey in the area, including: Aberfeldy, Balblair, Ben Nevis, Clynelish, The Dalmore, Dalwhinnie, Glen Ord, Glenmorangie, Oban and Old Pulteney. Distilleries are located on the islands: Arran, Jura, Tobermory, Highland Park and Scapa, as well as Talisker. Although many whiskey connoisseurs believe that the islands should have their own region, they still belong to The Highlands.

The Lowlands

Whiskey produced in this area is considered to be softer and more delicate. Very often local distilleries do without peat-drying the malt, hence the light taste. Today the following distilleries operate: Auchentoshan, Bladnoch, Glenkinchie and Daftmill. The last distillery should release its first batch of whiskey only in 2015, as it opened relatively recently.

Speyside

The most expensive and famous whiskey is produced in this area of ​​Scotland. Distilleries include Aberlour, The Balvenie, Cardhu, Cragganmore, Glenfarclas, Glenfiddich, Glenglassaugh, The Glenlivet, Glen Moray and The Macallan.

Campbeltown (Campbeltown)

As a rule, whiskey from this area is not under 10 years old. At the moment, active production is carried out by: Glen Scotia, Glengyle and Springbank.

Islay

Islay whiskey has the most pronounced taste and aroma. Due to the large amount of peat, the whiskey turns out to be of a dark caramel color with the taste of peat, iodine, algae and salt. Today, 8 distilleries are involved in production: Ardbeg, Bowmore, Bruichladdich, Bunnahabhain, Caol Ila, Kilchoman, Lagavulin and Laphroaig.

Whiskey tasting

Nowadays, Scotch whiskey is drunk in various flavors, ranging from pure drinking to dozens of cocktails. However, connoisseurs of this drink do not accept mixing, for example, 15 year old whiskey with soda. Only in pure form or slightly diluted with water. If you are visiting a whiskey connoisseur, most likely, first you will be offered a drink in its pure form, secondly with water, thirdly with ice, and lastly whiskey and cola (the connoisseur may not offer the last cocktail).

What whiskey is drunk from

In bars, clubs and restaurants, you will be offered a transparent cylindrical glass with a thick bottom. Such a glass is called - rox. However, diehard whiskey aficionados or tasters choose tulip-shaped glasses. According to experts, such a glass allows you to appreciate all the notes of taste and smell of whiskey, concentrating the aroma.

How to drink whiskey, the basics

The best way to drink whiskey is pure. Drink at room temperature (17-20 Celsius - ideal), allows you to enjoy the aroma and aftertaste of whiskey. However, most people prefer to chill their whiskey and add ice cubes to everything else. With each piece of ice, whiskey loses its uniqueness due to the dilution of water in it. In addition, the cold "closes" the whiskey aroma and you risk not catching the taste.

Recently, whiskey stones have become popular. Their principle is simple: you put stones in the refrigerator, they cool there and, if necessary, you add these chilled stones instead of ice cubes to a glass of whiskey. In my opinion, this is another marketing ploy that makes you spend extra money. They do nothing special, they only give a reason to brag about the presence of stones in a glass, nothing more.

The classic use of whiskey is 50/50 diluted with pure water. Although some people think that this is only to reduce the concentration of alcohol, nevertheless, the drink turns out to be aromatic and equally tasty.

True connoisseurs of whiskey, as well as professional tasters, recommend rinsing the glass with the same whiskey before starting. Those. You pour a small amount into a washed glass and whisk the whiskey so that all the sides of the vessel are washed with whiskey. Next, pour this whiskey into the sink. A clean glass of foreign odors is ready for drinking and will not allow other odors to interfere with enjoying the whiskey. You can consider this a waste of whiskey, but experts say that even the water that was used to wash the glass has a smell and must be removed.

How to drink whiskey, process

Pour the whiskey into a clean glass. Rotate the glass with the drink so that it rolls along the walls without splashing out over the edges. See how the leftover whiskey drips on the sides of the glass. The thicker and more oily whiskey you drink, the slower the residue will flow down the walls.

Now that you've looked at your whiskey, bring the glass to your nose and take a deep breath through your nose and mouth, smelling the aroma of the drink as you exhale. Do not bring the glass too close, or the alcohol fumes can take your breath away.

Repeat the operation several times: turn the whiskey -> bring it to the nose -> inhale the aroma. Each time, the taste and aroma of the whiskey will change. Try to feel all the shades and enjoy the bouquet of aromas.

Next, pour some cool still water into a glass and sip the drink. Try chatting whiskey in your mouth so that all receptors taste. This is how you will feel all its subtleties. Swallow the drink, take a breath and try to sip more of your whiskey from the glass.

Scotch whiskey is slowly gaining popularity in Russia and people are beginning to understand good alcohol. Of course, everyone has their own taste, however, you can give some recommendations on choosing a good whiskey, which has proven itself only from the best side in the old world.

Whiskey from The Highlands

• Highland Park is 12 years old.
• Scapa is 16 years old.
• Talisker is 18 years old.

Whiskey from The Lowlands

• Auchentoshan Three Wood.
• Glenkinchie is 12 years old.
• Rosebank is 12 years old.

Whiskey from the Speyside area

• The Macallan Fine Oak.
• The Macallan is 12 years old.
• The Macallan is 25 years old.
• Aberlour is 12 years old.
• Aberlour A'bunadh.
• The Balvenie Doublewood.

Islay whiskey

• Bowmore is 18 years old.
• Lagavulin is 16 years old.
• Caol Ila Moch.
• Laphroaig is 12 years old.

In conclusion

Scotch whiskey has always been and most likely will not be a drink for everyone. Someone adores it and prefers to drink it in a cozy home environment, savoring every sip. Someone hates whiskey and prefers something else. In any case, the taste and color of a friend is not.

For those who just want to start tasting such a noble drink as Scotch whiskey, we recommend starting with milder varieties such as Auchentoshan 12 years old or the Dalwhinnie 15 years old. You shouldn't rate whiskeys starting with White Horse or Grant's, as there is more alcohol than taste.

And one more little piece of advice for those people who like to collect guests. Store expensive and less expensive whiskey separately. At the moment when people ask you to try first one, then another, without understanding whiskey, you risk ruining yourself with good alcohol, the value of which is not understood by everyone. Therefore, keep in the bar 1-2 bottles of average quality, for example, Jameson or Jack Daniel's, so that later you would not be so bitter to look at the drunk bottle of whiskey worth $ 300, which you loved to sip in the evenings. Treat those who understand good alcohol.

Rating of 300+ whiskeys

Thank you for your attention, I hope you enjoyed reading about my favorite alcoholic drink - whiskey from Scotland. Good luck and may only the best whiskey be on your table.

Single malt whiskey (aka single malt) is produced at one distillery only from malted grains (mostly barley). Despite the fact that the term is most often associated with Scotch Scotch, single malt can be any whiskey, regardless of "nationality". However, it is in Scotland that the strictest rules apply: the drink must contain only malted barley, yeast and water (sometimes caramel coloring is allowed), distillation is mandatory in copper stills, and the resulting whiskey is kept for at least 3 years in oak barrels with a volume of no more than 700 liters ... Usually, manufacturers in other countries also adhere to this scheme, but this is a gesture of goodwill, no one will give a guarantee. For example, in America, the single malt mark is even found on bottles of rye whiskey, not barley.

Peculiarities. Single malt whiskey is sold in pure form or used as a basis for blending - a mixture of several "single malts", and sometimes grain alcohols. These "blended" whiskeys are labeled "blended" on the label. Blending allows you to achieve stable organoleptic properties of the drink by changing the proportions, and sometimes the composition of the distillates included in the blend. At the same time, the taste and aroma of different batches of single malt may differ - even a slight change in production technology, properties of malt and barrel wood affects. It is impossible to say unequivocally which of the categories is better, it depends on the manufacturer and the personal preferences of the taster, but among the blends there are more low-quality products, and frankly bad "single malts" are rare.

Popular single malt brands: Macallan, Bushmills, Glenfiddich, Glenmorangie, Singleton. At the same time, the category "blended" is represented by the following well-known manufacturers: Johnnie Walker (Johnny Walker), Jameson (Jameson), Chivas Regal (Chivas Regal), Jim Beam (Jim Beam), Ballantines (Ballantines), Grant’s (Grants).

Production. The main feature of single malt whiskey is that the spirits belong to the same batch or at least one distillery. Blends with other varieties are not allowed - at most, when bottling, the manufacturer can mix portions with different aging, but they will be obtained at the same production from the same barley.

Water plays a huge role. It is poured first with seeds so that they begin to germinate, then barley flour. Ready alcohols are also diluted with water to a strength of 40-50%. This ingredient is the secret of the success of the most famous distilleries, since the unique properties of the local water cannot be reproduced in other locations.

The second most important ingredient is malt. It is obtained as follows: the barley grains are left to soak in water for 2-3 days until they begin to germinate. The process produces enzymes that convert water-insoluble starch into fermentable (yeast-processed) sugars. In Scottish distilleries, an entire floor is allocated for malting. The grains are kept in a well-ventilated area, regularly turned over, and special ovens are used to dry the malt. After 3-5 days, the malting is stopped, and the sprouted grains are dried with hot air. In Scotland, these ovens are often fired with peat, so that the malt takes on a characteristic smoky-smoked aroma.

Dry malt is ground into coarse flour, placed in a steel vat and poured with hot water three times (temperature is about 60, 72 and 88 degrees, respectively). Thanks to enzymes and high temperatures, the starch in the grains is broken down into sugar. The first two "waters" are sent for further processing, and the last one is heated to 60 degrees and the next portion of malt is poured with it. Yeast is added to the sweet malt liquid - this is how fermentation begins, during which sugar is converted into carbon dioxide and alcohol. After three days, a winsome mash with a strength of 5-7% is obtained.

Braga is distilled. The equipment and the number of distillations depend on the specific manufacturer. The result is alcohol with a strength of 60-70%. If necessary, it is diluted to 62.5% and sent for aging in oak barrels. According to Scottish law, the minimum period is 3 years, but most often whiskey ages much longer - up to several decades. Barrels may be new, but most manufacturers use containers of bourbon, sherry (sherry), rum or other alcohol for aging: this is how the drink acquires additional notes of bouquet.

Ready whiskey is blended - mixed portions of different alcohols and with different aging periods. But in the case of single malt varieties, only one type of alcohol is allowed, made from the same malt at the same distillery. The only thing that may differ is the aging period (the "youngest" is indicated on the bottle). If there was no blend at all, such a whiskey is called single cask - "one barrel". At this stage, the drink is diluted again - this time to 40-46%, but some manufacturers leave the original strength of 62.5%.

Before bottling, whiskey is sometimes cold filtered to remove particles of fat and other impurities from the liquid. However, this is not a required step. Unfiltered whiskey turns cloudy when cooled or when ice is added. The "reference" whiskey in its "purest" form is considered to be a single malt, undiluted and unfiltered variety, but this is a specific drink for an amateur.

Single malt whiskey history

In the Celtic countries - in Ireland and Scotland, whiskey has been drunk for at least half a thousand years. The first reliable record of the production of "living water" in Ireland dates back to 1405, in addition, it is known that in 1494 the Scots were already able to produce whiskey from malted barley.

Initially, all whiskey was only single malt and was made in traditional stills. With the invention of the Coffey distillation column in the 1830s, production became much cheaper and faster. Traders began to mix different alcohols, blending barley varieties with cereals. Blended whiskey proved to be more profitable than single malt and quickly gained popularity in the international market.

Today, there are distilleries specializing in single-fruit varieties in many countries: in Argentina, Austria, Belgium, Brazil, Canada, Czech Republic, England, Finland, France, Germany, Iceland, India, Japan, Liechtenstein, the Netherlands, New Zealand, Pakistan, South Africa, Spain , Sweden, Switzerland, Taiwan, USA, Wales and Norway.

There are quite a few whiskey varieties in the world. For centuries, the producers of strong wine have perfected the production technology, tested the recipes for creating a unique alcohol. As a result of many years of trial and error, distillers around the world began to produce several of the most sought-after varieties.

In the article:

Whiskey varieties

In accordance with the raw materials used and the production technology, the following varieties are distinguished:

Malt whiskey

The most expensive and refined is considered single malt whiskey... What does this mean? This alcohol is made from barley using a special technology and is made in accordance with old recipes and traditions. Originally, single malt whiskey was used as the basis for blending blended spirits.

In 1960, at the Glenfiddich distillery in Scotland, an old recipe for single malt alcohol was restored. Connoisseurs of good wine appreciated the revealed taste and aroma qualities of this noble drink. Since that time, single malt whiskey began to rapidly conquer the world alcohol market.

In turn, this type of strong alcohol has several options. What is the difference between single malt whiskeys?

1. Vatted malt - cask whiskey. This type of drink is born from the mixing of malt alcohol from various distilleries (pure molt). The technology of whiskey production at different enterprises is practically the same. But the water used and the special climatic conditions make the alcohol of each distillery individual. When mixing strong wines from different manufacturers, a noble drink of unique taste and aroma is obtained. This whiskey can be called two-malt, although officially such a concept does not exist in the technology of alcohol production.
2. Single malt - whiskey from one distillery. For the production of this type of alcohol, the manufacturer uses only single malt whiskey of its own production. In the technology of creating a drink, mixing only the same type of alcohol of varying degrees of aging is allowed.
3. Single cask - whiskey from one barrel. When creating this type of alcohol, the manufacturer varies only in strength. Extracted from one barrel, whiskey can have its own barrel strength, acquired during maturation, or it can be brought by the creator to a standard strength.

Grain whiskey

This type of strong whiskey is made mainly from corn. It is the lowest-tasting drink that has no aroma. Scope of the drink - use for blending. Although a small batch of pure grain whiskey goes on sale.

The drink, which is planned to be used for blending, undergoes single distillation. With more thorough distillation (up to 5 times), alcohol is used to create vodka and gin.

Blended (Blend whiskey)

90% of the production volume is blended drink. What is the difference between single malt alcohol and blended alcohol? The answer is simple - the composition. Blended spirits are composed of single malt and grain whiskeys. Each producer of spirits creates its own unique bouquet, taking into account the traditions and preferences of the consumer. The most famous and noble is the Scottish blended version.

When getting acquainted with this amazing drink, many people have a question - which whiskey is better single malt or blended. You can find the answer to this question only by trying these drinks. As you know, there is no comrade in taste and color. Some people like the rich bouquet created by the blend. Someone prefers a discreet, monogamous drink. This problem can be solved only by experience. And everyone will have their own solution.

Bourbon

Another type is bourbon. it American whiskey made from corn using a special technology. And, although it belongs to the category of whiskey, it has an absolutely unique taste and aroma, different from other types of this alcohol.

Classification by place of production

In addition to the classification by composition, the drink is also divided by the country of origin.

• Scottish (scotch). The most common whiskey is produced in Scotland. According to tradition, Scotch is the whiskey for which the spirit was produced in Scotland. And no matter in what part of the world this drink was bottled. A huge number of distilleries supply single malt and blended whiskey.
• Irish. A distinctive feature of this alcohol is the absence of a smoky aftertaste. Alcohol with such properties is born due to the special maturation process and the container used.
• American. In America, spirits are made from corn, rye and a small amount of barley. Due to the peculiarities in the technological process and the unique recipe, the drink differs significantly from the Scottish and Irish.
• Canadian. In Canada, the main raw material for alcohol production is rye. The label "RYE" is found on the labels of this drink.
• Japanese. Alcohol produced in Japan goes to the Asian market, it's almost impossible to taste it here.... The quality of Japanese whiskey is similar to scotch. The difference lies in the absence of a peaty flavor.

Each species is original in its own way and deserves attention. The final choice remains with the consumer.

Elite Scotch Single Malt or Single Malt Whiskey is produced under very strict laws to control this spirits, as this drink is

Scotland Whiskey - Single Malt Whiskey

Elite Scottish Single Malt or Single Malt Whiskey is produced under very strict legislation to control this strong alcoholic beverage, as this drink is the pride and hallmark of this wonderful country. It is made from germinated barley, by obtaining wort and having passed 2 or 3 distillations in certain copper stills. Aged Malt Scotch necessarily in whole oak barrels with a capacity of 225 liters to 700. And the whole process of distillation of alcohol should take place only at the distillery, whose name it bears. The minimum period for finding a distillate in a barrel is 3 years. After passing this minimum threshold, the aged material can be called Whiskey Single Malt ... Well, then each manufacturer, at his discretion, brings his drinks to mind and the desired price and category of elite whiskey, since the subsequent cost and category of whiskey are determined by such factors as: at what age the whiskey was poured, whether a simple barrel was used for additional aging, or somewhat very rare, whether it was bottled in its pure form or was brought to the classic strength of 40-43%. But everything is equal, there are manufacturers who have been producing certain brands of whiskey using sustainable technology for many decades, since these versions are liked by the majority, and demand for them is increasing every day. You can buy whiskey of these brands almost everywhere. Many people wonder - how to drink an elite single malt whiskey correctly ?! It is worth drinking it (if it is a good quality malt, at least 12 years old) only clean at room temperature, the only thing that you can afford is to add a few drops of pure distilled water to the glass. There is also another important question - how long can an open bottle of whiskey be kept? Such a bottle can be stored for a very long time, but over time, the whiskey will evaporate very slightly, and due to the ingress of oxygen and its interaction with the drink, the taste and aroma will change slightly (sometimes even for the better). You can buy expensive elite whiskey or, on the contrary, cheap whiskey in our wine store. Large selection and the most pleasant prices in Moscow.