Naples – Everyone knows whiskey, it is a product that has a centuries-old history and has become popular not only in countries where it is most widespread, such as Anglo-Saxon, but also in the rest of the world. Among the biggest drink lovers we find singers like Frank Sinatra, who liked American brands Jack Daniel, writers Mark Twain and Haruki Murakami, and even political celebrities Winston Churchill E Hillary Clinton.
Types of whiskey
The drink is obtained through various grains, such as rye or wheat, allowing the distillate to age in oak barrels that receive all the aromatic notes that distinguish it. In Scotland it is called whiskey, in the United States whiskey, and there are undoubtedly differences between one and the other, especially for one enthusiast, though what unites them all is the rich and unmistakable taste of being drunk. But it expresses its nature best. Or on the rocks.
Nowadays whiskey is produced in considerable quantities, and there is no dearth of creative variations that stem from classic schemes, yet there are souls who are loyal to themselves, who maintain a traditional line, and for this reason they Among the best are the markets: those of the island by Islay.
Peat and smoking
The definition is Whiskey Torboto, Is therefore made with peat which gives it a smokey and dry malt flavor. The intensity of the grain exposure to peat smoke and the duration of the process are characteristic of the final aroma. But let’s take a step back and analyze Pete in detail.
Very widespread in Scotland, it develops in marshy areas with an accumulation of water and, combined with a lack of oxygen between the layers of soil, slows down the decomposition process of plant residues. Therefore, when we talk about peat we refer to the accumulation of roots, leaves, and mosses, even though it is not uncommon to find a wide variety of organic matter, even animal carcasses. .
All these elements contribute to the manufacture of peat, which, by compacting, gives life to an actual fossil fuel. The accumulation of peat is a very slow process, lasting thousands of years and proceeding over time to form coal. Not all countries have a suitable climate for its manufacture, but in Scotland, given its widespread use, it has been used as a fuel for centuries, not only for personal heating, but also in distilleries.
Nowadays, distilleries mostly use already processed barley malt, although as you can imagine centuries ago this was not an option and those who owned the distillery often had to clean and process the grains. The use of peat as a fuel led to the discovery of a unique taste transmission for grains, which we derive from phenol today, compounds that bind the outer part of cereal grains and give it a different aromatic note depending on the place can give. Extraction. Pete.
Pete’s use today
Many Scottish distilleries superseded the use of peat when petroleum coke, a type of coal, became more accessible and cheaper to use, although, as we noted earlier, there are still manufacturers who rely on peat That make themselves unique whiskeys and from these we know about Isle Island located in the western part of the Scottish region. The local economy is particularly based on the production of whiskey, in fact there are eight different furnaces, some of which are very well known such as Lagavulin E ardbug.
The production process of making peat whiskey is a little different from the classic one, as we have seen, but a miracle that attracts the consumer? Generally continental whiskey, as they are often called, is good for the occasional consumer or those inexperienced people, as soon as you start getting to know the drink, however, you are inevitably attracted to peat.
According to some, a change of interest occurs when we discover that the latter represents a more genuine type of whiskey, with an ancient lineage and that brings us closer to our ancestors, which is something to savor. Gives opportunities that have remained unchanged over the centuries. .
Typically calculated in ppm or parts per million, this refers to the amount of phenol present in the smoked malt. Mild slab whiskey is about 15–20 ppm, although strong-tasting whiskey can exceed 150 ppm. Even non-peddled whiskeys contain phenols, although we are talking about irrelevant values, between 0.5 and 5 ppm.
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